watching expired appliances align

the name of the game with steak fries is volume. when i'm at a meal and half of my plate is covered with steak fries, i know i'm going to have a full belly upon leaving the table. heck, having four or five steak fries is like eating an entire potato! of course, the naming of these long, wide fries is brilliant. they compliment a steak dinner perfectly. what better way to sop up the juices of the steak than using a crispy on the outside, supersoft on the inside french fry? and that's where steak fries can go horribly wrong. finding the balance of crispiness to softness seems to be something a lot of restaurants can't achieve. and as much as i loved growing up with ore-ida french fries from the oven, the thought of having those steak fries, with their never perfect outer shell, frightens me. too often steak fries end up being a gooey mess - all the smushiness of a baked potato with none of the taste. whenever i encounter what i like to think of as water logged steak fries i always try to compensate by adding too much salt and pepper. the brilliance of steak fries - when they're done right - is they're an ideal fry for an adult dinner. there's nothing silly about them. no fake flavors added. no silly "curly" shapes. just a big fry with the right proportion of crispiness and potato-ness.