The only drawback... the fries. You can see the (cheerful, well-paid) employees through the drive-thru windows putting whole potatoes into a slicer - he fries are simply sliced potatoes, fried. Fresh and honest, and probably relatively healthy compared to regular fast-food fries.
Unfortunately, it turns out that regular fast-food fries, made of bizarre re-constituted potato substances, are just so much more delicious. 😆
And I’ll admit, the first time or two I went, I didn’t get the fuss, or understand why kids wore In-N-Out t-shirts (I honestly don’t think it was the double entendre in the name - that was a more innocent time). But I was, like, 10 then.
I’m definitely a believer now, though… although I never bought an In-N-Out t-shirt.
However, if they stay based and strong in the face of these California Nazis (SF just closed down their SF Fisherman’s Wharf location🖕), decades after my first trip to In-N-Out, I will be getting me some In-N-Out apparel, and wearing it proudly, everywhere. And definitely making the 7 hour round trip for an In-N-Out fix soon.
Different potatoes fry up differently providing varying flavor, texture, and color.
For example, Idaho may be famous for its potatoes, but most potato chips aren't made from the russet potato common to Idaho. Instead, a different potato is used, and it's grown in the eastern part of the US.
Some restaurants use the Yukon Gold potato, which has a naturally buttery flavor. Restaurants that are "local" that fry up fresh potatoes will frequently use what's available, generally the russet. I'm not sure which kind of potato In-N-Out uses, but I saw it in person and it didn't look like a common russet, and it lacks the flavor and texture of a Yukon Gold. The potato they use, in addition to the cut they use, produces the unique texture.
It's good, it's fresh, and the kicker is it's surprisingly affordable.
And the extra bonus... they love the Lord.
https://www.christianpost.com/news/in-n-out-billionaire-lynsi-snyder-on-spiritual-warfare-desire-to-be-plugged-in-to-gods-plan.html
https://www.cookingpanda.com/piece/heres-the-hidden-message-you-can-find-on-every-in-n-out-cup-photos/
The only drawback... the fries. You can see the (cheerful, well-paid) employees through the drive-thru windows putting whole potatoes into a slicer - he fries are simply sliced potatoes, fried. Fresh and honest, and probably relatively healthy compared to regular fast-food fries.
Unfortunately, it turns out that regular fast-food fries, made of bizarre re-constituted potato substances, are just so much more delicious. 😆
I used to hate their fries compared to McD but now I’ve grown to love their soggy fries.
And I’ll admit, the first time or two I went, I didn’t get the fuss, or understand why kids wore In-N-Out t-shirts (I honestly don’t think it was the double entendre in the name - that was a more innocent time). But I was, like, 10 then.
I’m definitely a believer now, though… although I never bought an In-N-Out t-shirt.
However, if they stay based and strong in the face of these California Nazis (SF just closed down their SF Fisherman’s Wharf location🖕), decades after my first trip to In-N-Out, I will be getting me some In-N-Out apparel, and wearing it proudly, everywhere. And definitely making the 7 hour round trip for an In-N-Out fix soon.
Same
I like them more than I used to, but still recognize their deficiency. Give me Arby’s curly fries any day!
But other than those fries (and the frequent long drive-through lines) In-N-Out is simply the best.
Just order the fries well-done to make ‘em crispy.
Oh no I like In and out fries lol. Others are good I’ll give you but in and out are Simple.
The type of potato makes a difference. They don't use a great potato.
Tell me more.
Different potatoes fry up differently providing varying flavor, texture, and color.
For example, Idaho may be famous for its potatoes, but most potato chips aren't made from the russet potato common to Idaho. Instead, a different potato is used, and it's grown in the eastern part of the US.
Some restaurants use the Yukon Gold potato, which has a naturally buttery flavor. Restaurants that are "local" that fry up fresh potatoes will frequently use what's available, generally the russet. I'm not sure which kind of potato In-N-Out uses, but I saw it in person and it didn't look like a common russet, and it lacks the flavor and texture of a Yukon Gold. The potato they use, in addition to the cut they use, produces the unique texture.