Log In
Create Account
SlickerTalk
Search Archives
The Leaderboard
The FAQ
Login
Create Account
Search
Dr. S. Talk
TT/ST Wiki
How Well Do You Know ...
RSS Feed
Hosting by DigitalOcean
Support ST on Ko-Fi
Links Only
50 Results
100 Results
250 Results
500 Results
1000 Results
5000 Results
2 Weeks
2 Months
6 Months
1 Year
2 Years
5 Years
All Time
Live
Down to Post
Backboards:
Live
________________
1: Nov 29, 16:44
2: Nov 29, 08:01
3: Nov 28, 16:19
4: Nov 28, 09:42
5: Nov 27, 18:07
6: Nov 27, 12:04
7: Nov 27, 08:26
8: Nov 26, 18:06
9: Nov 26, 12:05
10: Nov 26, 08:29
11: Nov 25, 18:33
12: Nov 25, 11:12
13: Nov 25, 07:08
14: Nov 24, 13:17
15: Nov 23, 18:13
16: Nov 23, 06:17
17: Nov 22, 13:24
18: Nov 22, 09:09
19: Nov 21, 22:36
20: Nov 21, 14:03
Posts: 159
Not sure I want to know exactly how *adding* surface area to a french fry results in *less* fat and calories... -- nm
Posted by
con_carne
Sep 24 '13, 15:55
(No message)
Responses:
less surface area per volume therefore less oil per volume of fries. -- nm
-
Reagen
Sep 24, 16:25
1
They say they're using a new kind of batter that doesn't soak up as much oil.
-
the liioulu with dark circles
Sep 24, 16:45
Less fries fit in the box. -- nm
-
Spawn
Sep 24, 16:02
they should cook faster and absorb less oil in the process -- nm
-
peglegpete
Sep 24, 16:00
It works on the same principle as what happens to the center of an iron donut when you heat it -- nm
-
prayformojo
Sep 24, 15:59
I was thinking the same thing.
-
the liioulu with dark circles
Sep 24, 15:58
more is less -- nm
-
CQ
Sep 24, 15:56
Post a message
top
Replies are disabled on threads older than 7 days.
