French Fries

Guest grumbler: Gaby Labotka







Any cuisinier would tell you that the most crucial aspect of any dish is proper pairing. A filet mignon on an empty plate is as appetizing as a Luna bar. As with visual art, a meal needs balance and opposition. The side-dish completes the plate as much as the cow flesh. Steak pairs with potatoes, barbeque with coleslaw, and chicken with waffles. And as with all cuisine, for the pinnacle of side-dishes we turn to the French. Oil-soaked, greasy, julienne cut potatoes – the French Fry – has become the highlander of side-dishes. There can be only one. Why bother pairing a balance of flavors when you can upend a steel trap of mud roots straight out of day-old, boiling sewage. Join Mat, Veronique, and Guest – Gaby Labotka – as we grease our pommes and shake some salt on French Fries.







*Grumbles are specifically off-the-cuff, no research went into this grumble.







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