
I’ve been desperately trying to get my fry game up. Give me advice. Right now I soak for 30m, rinse, drain, dry. Air fry at 360F for 10m. Salt and season, drizzle olive oil, stick back in at 400F for another 10. I tend to cut shoestring style. They just don’t come out right. Sometimes too crispy, sometimes they feel a bit hollow.
Yes it is. It is 1.16 lbs of 96/4 ground beef (three patties per burger), 4 slices of fat free singles, 2 slices of low moisture skim mozzarella, 2 publix french burger buns, and a whole 550 gram russet potato + sauces. it is absolutely 160 grams of protein, you’ve just never bothered weighing your food and tracking it a day of your entire life. You foolish motherfucker.