Tater Madness, Round One

The Truffle Shuffle has been CANCELED!
The Truffle Shuffle has been CANCELED!

Round One is now officially under way, as the results of the play in round have been set:

  • Wedges narrowly edged Steak Cut fries in the Thick Cut Throwdown
  • Garlic Fries DESTROYED Truffle Fries in the Special Play In
  • Sweet Potato Tots got out to an early lead, but ultimately lost to Regular Tater Tots in the Tots Tussle

Now begins the true test of spud strength and stamina. 

Click to vote:

1. Seasoned Curly Fries vs. 8. Wedges (with skin)

4. Regular French Fries vs. 5. Sweet Potato Fries

3. Shoestring Fries vs 6. Garlic Fries

2. Waffle Fries vs 7. Tater Tots

 

Updated bracket:

bracket

Tater Madness

A couple of weeks ago, the writers over at Bill Simmons’ Grantland posted a teaser to their Facebook page in regards to a tournament of french fry varieties.

I have to be honest, as I was rather let down when they didn’t follow through with it. Truthfully, they were already quite busy running a tournament of the most hated college basketball players and running a daily video stream of commentary for the actual tournament games.

Because they weren’t able to get around to it, I’ve decided to run this tournament myself through my own Facebook page. I’ll be running this through the next two weeks, in hopes of having a true winner at about the same time we have an NCAA championship team.

So go ahead and click over through the following links on my Facebook page to cast your Play In round votes: 

Yes, I used Vizio for this.
Yes, I used Vizio for this.

There was much debate about the seedings, and don’t even get me started on the reasoning to include tots in this whole thing. In the end, here’s my justification:

  • Shoestrings get the third seed because they’re my personal favorite. I am allowed to show some bias.
  • Thick cuts get put into their own play in because they’re quite similar and overall don’t seem to have quite the popularity of other styles.
  • Special types (i.e. garlic and truffle) are in their own play in because they’re not always widely available and they are quite unique.
  • Tater tots get their own play in because they are not truly fries (the original premise of this tournament) but they have become increasingly widely available at restaurants as an alternative option.
  • Other specialties, such as chili cheese fries / animal fries / carne asada fries, are not included as they go well beyond what constitutes a ‘side order’.
  • No, tater skins don’t count. Partially due to them having so many toppings, and partially because GFY.

Do you think I royally screwed this up? Feel free to let me know!

Either way, cast your votes, and may the best spud win.

For more, debate and discuss over on Facebook:

Bulleit Old Fashioned

This is the first entry in my classic cocktail series of blog entries.  The next entry will come whenever I feel adventurous enough to discover something else.  Heck – it might not come at all – because as for now, this drink does me just fine, and is a fine drink to enjoy while winding down the day…

I feel like I’ve undergone quite the transformation in my drinking style over the years. From my first drink as a senior in high school during spring break (a 40oz of Olde English – I don’t recommend it) to college beer bongs, I’ve moved on to nice scotch and tequila.  It only seems natural that I take that appreciation for the finer things and discover the classic cocktails.  My most recent obsession has been the Old Fashioned.  Not that “old fashioned”, Beck.

An old fashioned is one of the first things any decent bartender will learn.  The ingredients are simple: sugar, bitters, rye or bourbon, orange / cherry garnish.  I prefer rye, as it is drier and less sweet than bourbon, but I think bourbon may make it a more approachable drink to many.

oldfashion

1. Start with a cube of sugar.  Add 2-3 dashes of Angostura bitters, and maybe a drop or two of water.

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2. Muddle the sugar into what becomes a bit of a syrup to line the glass with.

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3. After muddling the sugar, add a shot of rye (or bourbon).

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4. Then add some ice…

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5. Then add the garnish.  I tend to stick with half a slice of orange and two small cherries.  Black cherries are a good call, but any old bar should have maraschino which works just fine in my book.

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6. I like to add the garnish last, so that I can muddle it just a bit to add some (but not too much) orange and cherry juice to the mix.  

Some people like to add it early and turn the whole thing into a pasty cherry mush before adding the rye.  Feel free to experiment, but I discourage that.  Tried it, don’t like it.  The flavors of the garnish tend to overtake the rye / bourbon, and you’re missing the point in my opinion.