Ordering Fries for Delivery Might No Longer Lead to Soggy Regret

Frozen chip mastermind promises to solve the problem of delivery fries

It is a truth universally acknowledged that ordering fries for delivery is going to result in a potent cocktail of devastation, regret, and cold, soggy potato, as the fries slowly steam themselves in transit. Question one: Why, then, do people still order them? Question two: Is it an insurmountable issue? Perhaps, no longer. McCain, the frozen chip giant responsible for filling freezers with starch up and down the country, is launching SureCrisp fries. Already available in U.S. markets, these fries have a “clear coating” — potato starch, not perspex — that allegedly keeps fries crisp through a 30 minute delivery window. Now, most restaurants would probably rather make their own fries if they have the means — and there’s probably a way to reverse engineer this effect — but maybe, just maybe, the next delivery chip might not taste like self-loathing. [Propel]

And in other news...

• Dumpling Shack, home of some of the city’s best shengjianbao soup dumplings, is opening a hand-pulled noodle stall in Old Spitalfields Market.
• Succession, the hit HBO comedy-drama, headed for an essential London restaurant on a recent episode.
• Here are London’s best greasy spoons for a perfect full English breakfast.
• Camden Taiwanese fried chicken pop-up Mr Ji is going permanent in Soho, soon to be renamed as FriChiFrePa (fried chicken x fresh pasta.) [Hot Dinners]
• Good tweet: