Fry, Fry Again

How could you have a review without Pollo Loco fries (“After FryDay, What?” Jan. 7)? Crisp and salty on the outside, soft and sweet on the inside, they are my--and my co-workers’--favorite food fun. I hope that you have the illuminating joy of experiencing them soon.

MARCY BROWN

Los Angeles

Let’s all go easy on considering the French element in French fries. It leaves a lot to be desired.

I was staying at the Ritz in Paris (quite the hotel) and ordered steak and fries for dinner. When the fries appeared, they were dark brown, limp and totally unattractive. So I sent them back. As the waiter came with the replacement, I could see him shaking his head. “These are not much better, monsieur. The chef says it’s the potatoes.”

To his retreating back, I observed, “Why don’t ya get them from McDonald’s?” He didn’t reply, but his head went higher, and I saw his neck and shoulders stiffen.

DOUGLAS A. BROWN

Palm Springs