Fantastic recipe Ethan, very well put together; I enjoyed watching... 🙏🏻😋

3:24 what your -peepee- instestines in the morning like

Kenji's last name is actually Lopez-Alt. Lopez is his wife's maiden name before they both changed their last names to Lopez-Alt

Follow Media truth!

U did a good job brother

By adding vinegar he's just making them rubbery. This 'improved' recipe is totally unnecessary. Maybe apart from salting the water.

this video is a joke and a half lmao

Improving ethans recipe of improving adam reguseas recipe

hey, i have a question - would baking powder work? it's what i have at home, i don't have the baking soda lol. if not then i can buy it.

WolfAir 737 baking soda and baking powder are very different

Net shaq!?

You two are in your own league.

laughs in chefsteps

Lol this is the only time I've seen internet Shaquille comment on another cook's video without being a dick

I'd like to see ethan improve on chocolate covered chicken hearts ;)

Then he deglazes with white wine

Well, he would be even more pissed than his last video

Winters

He then proceeds to extinguish all people named Ethan from life and history

@@redrubberband3616 rip

*I WANT TO BREAK FREE*

"Ginger Freddy Mercury" . You do have a vibrant imagination. Thanks. "Mama! ' fries' been good to me " "and now you went and blown it all away"

nobody: the captions in 8:16

@@pineconepinapple471 Chris penis lol

He sure did bucko he sure did

by Michael Scott

Joshua Weissman

By Michael Bay

Apple Shy making it better better better better better

@@appleshy2737 the secret is making thex extra cwispy

"i cut off adam ragusea's skin and am now wearing it, i am now adam ragusea but i am much better at being adam ragusea"

tobias wood Dad, you feel different today, are you sick?

😂😂

@@monke980 is this accidental JoJo reference?

@@fdlnharis definetley was not on purpose

lol I was searching for him rn

He did when this vid was new. Pretty much a wall of condescending text saying "I'm right, you're wrong" and got downvoted to oblivion.

@@n8er471 really. Did he delete the comment or what.

@@mew2871 I think so, since I can't find it and I did quite some scrolling. Hopefully I'm not thinking of another video. He essentially went over all the points ethan brings up and explained why he was actually correct. Nothing too bad but it was really punching down and read very defensively.

@@n8er471 yeah I remember it was this video. Just a bunch of walls of text from both of them arguing but trying to look cordial. All cause adam needed to defend his honor I guess.

An Adam Raguesa throw away account lol?

The redo is definitely restaurant style, which is missing the point. I don't want fries optimized for cook time instead of crunchiness.

I think using beef tallow is the best Becwuse it has a high smoke point and gives good flavor.

Will this version still take the 30 mins without the vinegar?

​@@dragonflyy920vinegar does not make them cook faster, contrary even, if you add too much they won t soften. Vinegar helps them keep their shape

@Carpe Diem I prefer to use my chainsaw

I prefer to use my gourmet calipers.

I prefer to break out my surveying equipment when measuring the width of my fries.

*_Two_*_ shots of Vodka._

( *pours the whole bottle* )

Guess that's why mine turned into mashed potatoes. I followed the recipe instead of the video.

"A little touch of Olive Oil"

add two shots of tequiii~la

Yea since it is almost braking apart you would have a more flayed surface which would mean more surface area that would be exposed to heat making it more crispy. But the salting of the water makes it better though

Agreed this was such an annoying video lmao what a little brother thing to do, you made fries the way you liked them bro congrats you didn’t remaster anything

@@moegani6269 sorry, I went to respond about how dumb your comment sounded, but I lost my train of thought when your channel educated me about “How to be a gangsta”. Lol Ethan’s vid has over a mil views and wasn’t being hateful in any part of the video. Your comment is a little brother kind of comment.

@@tink2724 Lmao bro chill the gangsta skills have improved as I’m sure your trick shots have. It’s just if you call it a remaster and it fails to be as crispy or crispier it’s not a remaster at all. You just made your own fries. Little brothers always trying and steal your shit lol do you not have one?!

@@moegani6269 man, you deleted the gangster shit? Lmao I was gonna watch it

yeah and my dad once told it is good to add garlic in the water too im not sure if its gonna be good sorry for bad english, it's not my first language

@@dankmemes7729 probably just gonna have fries with garlic essence

I put bicarb in the water cause it makes the surface rough and the "fries" get crisper

@@MrSasyB That works, can confirm

@@dankmemes7729 Hi (Sorry for my horrendous english)

Over Easy No replies?

banana

Potatops, good reply

999th like

wat

Always

it's a Joshua Weissman's serie

Also for anyone who cares: Nigella Lawson is the most reliable mainstream cook I know for any recipe. I have all of her cookbooks and I’ve never been disappointed by anything I’ve tried!

Im waiting for someone to improve this guy's recipe

@@user-du3tr7ps5l thanks for the suggestion! Will check it out

Two shots of vodka

A tablespoon of vinegar per quart.

@@hijodelaisla275 yeah

Sorry to be 'that' guy, but shouldn't it be *shot glass'* instead of _shot glass's_ ?

@@universepeepz Don't use a Russian shot glass or your kitchen will overflow.

LMAOOO

Whatever, I'll take Ethans "art" over that little insecure fucking snobs "art." Adam's art is pessimistic and borderline depressing with his attitude. Ethan's art is more optimistic and hopeful, doesn't leave you doubting yourself.

Nah, because this isn't destroying the original, it's showing a different technique that may give you a result you'd prefer.

@@ichemosabe Dude, calm down, they're cooking videos on KZfaq, not a teacher giving you an F on a test.

Thats litterally every recipe that has ever existed

Another point I should have mentioned: With my version I was trying to get closer to deep fried french fries which typically do not have a roughed up crisp edge, whereas Adam's are closer to a roasted potato. It depends on what you are going for, vinegar could or could not be for you!

Tbh I've just adapted Adam's recipe with some other ideas and just made tiny roast potatoes. Just as good, I still get that crispy outside fluffy inside, it's just not fry shaped.

Ethan Chlebowski Not to offend but my thought process is, stay as close to the recipe as you can and improve when you believe it needs to be improved. Otherwise you are making your own recipe.

Shiny RayRay Adam suggested in the video to use peanut oil but he used olive oil because like the taste.

What are your thoughts on salting the water move?? I'm thinking of trying adam's version...

They're already crispy enough. I'd rather just eat a potato chip at that point

I hate how he calls them french fries instead of chips, french fries are the shitty skinny things.

It’s just how Americans say it

big boy Brit spotted

Chips are the flat ones.

Interesting. So does the baking soda keep the fries from falling apart like the vinegar as well ?

I cook roast potatos like that and it's like day and night. I don't know for long skinny potatos though if they'll became to britle.

Also, I don't like the taste of acidic potatoes, lol

exactly, that was my issue with this recipe too. it slows the breakdown of pectin but that comes at the cost of that nice, crackly shell that happens when pectin is destroyed and kind of 'bursts' the outsides of the fry.

@@parkersinclair534 no, it'll make them more delicate actually, but that's not necessarily a bad thing.

Agreed, my friend. Chef John needs no improvement.

Chef John thinks.....that this.....is an accurate statement.

Or else... ;)

They could use a bit more cayenne though..

Dude that got me flashbacks

Just a shot

Add one shot of vodka. Gluglugluglugluglugluglugluglug. And there we have it! A gorgeous little lush lagoon

Don't forget gordon ramsay's a little bit of olive oil, followed by an ocean of oil

@@smellypatel5272 Gordon: add just a touch of olive oil Also gordon: *invades iraq*

Then he coments a lengthy paragraph.

don't rush him. his reply is gonna be a 5,000 word essay or some shit. it takes time.

@@dodgeball28 Bruh it doesn't take a whole fucking week to write a comment.

Honestly the reason I went to the comment section was to look for his reply after the deep frying video lmao. Reveal yourself Adam! This chicanery will not stand!

@@aaron_408 r/whoosh

😂 4 Potatoes = 1/2 serving, am I right??? They do look very very addictive!

Worth

Yeah this is exactly what I'm thinking when I see this

The perfect crossover doewn't exis....😐

Did you seriously put the wannabe Alton Brown in the same breath as babish and Adam Ragusea

Crossovers nobody asked for, but everyone deserve.

The holy trinity

How is it more hands on time? It's the same steps.

@@Ryan_Carder Making sure the fries are thinner, spreading them apart really carefully in the tray and so on

Daen I was thinking the same thing . Lol

@@rangv733 That's really not any more hands on than Adam's tho. Adam also had to cut his potatoes and put them on the tray. I'm not seeing the extra attention that people are saying Ethan's recipe needs.

@@rangv733 it probably takes liks 3 minutes and some extra time to cut the potatoes, adding vinigar and salt doesnt take you longer and as the guy said internally seasons the fry + makes it easier to work with

lol

wiggle tum

jiggly tum

@@valencehockey1668 LOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOLLOLLOLOLOLOLOLOL

@@0v3rt0pp13 I hate u

Needs capital letters on the NOT for clickbait title effect.

As a saltaholic I still add salt both ways. I need the potato internally seasoned as well as the salt burst crunch on munch.

@Pod The difference between cooking pasta with salted and unsalted water is tremendous. Next time you cook pasta, season the water with way more salt than you probably tried before. Taste the water, it should be noticably salty, like a broth, without being displeasingly salty. The results will speak for themselves. But keep in mind, you will not need nearly as much salt in the sauce as usual.

I water the salt...

@Pod No, salting the water will bring out the flavour of the pasta itself, which can make a difference depending on your pasta. Cheap pasta doesnt have much of a taste, but better quality or even self made noodles do have a taste, which will be greatly enhanced through salting the water. Basically like meat, the salt water has much more time of penetrating the pasta and getting an even seasoning.

Nice pfp Edit: why did you change it

Point well made. Both recipes eat the same--from your mouth to your stomach.

HA what a perfect analogy

Wellll tho, Ethan actually shaved the time down.... Adam should kno cutting them smaller yields a faster cook time tho.. 🤷‍♀️.. js and mother of 4☺️

@@mrzmorphine while it's true that Ethan's method is faster, it consists of a lot more active time. I think Adam's recipe is great if you're serving the fries along with another dish.

That’d be a bad boy move for sure.

Josh will not back down.

Oohhh shooot

I don't know brother, that sound's risky

Or his loose anus Krispy Kreme copycats

🤣🤣

Why not both?

Why not?

Why i season my water and not my fries.

I see you watch Adam Ragusea as well 😅

He's the Anti-Babish.

Nice pfp, only problem is that it’s the wrong shade of black.

@@richardyok4026 only when you click it tho. Atleast on android

@@richardyok4026 Increase your brightness and look at his pfp again. It's actually not completely black

Dude, i thought theres a hair on my screen.

I just watched that video wtf lol

Thanks! I'm trying to make healthier fries too. 1) What spices did you find work best? I'm considering panko breadcrumbs and coarse salt now that you mention it. 2) How high of a heat did you use? 3) Did you keep flipping the fries, or keep them on one side? 4) Once the fries are in the pan, how long should they take?

@@TripleFudgePacker Hi!! 1. If you have peri peri masala that would work well. But I just throw in a bunch of spices- cayenne pepper (or chilli powder) , garlic powder , pepper , salt, bread crumbs (That day I didn't have bread crumbs, so I grinded a handful of Wheat flakes (the cereal) and used it and it did the trick) 2. I keep it at a medium to low heat and cover it with a lid 3. Yes. You do need to flip them occasionally. Honestly with the pan method you can just eyeball it. I'm usually making something else while these are on the stove. So I just check in on them every 5-6 minutes and flip it or so ,so they don't stick to the pan or burn and Lower the heat if I think its too high or they are almost done and take them out when they look really crispy which would be in about 15 minutes I would so. One thing I would add is that. Much like the oven fries you do need to space the fries out, so I usually have them on two pans simultaneously if I'm making a big batch . Or you can also put one batch in the oven and one on the stove and see which you like better

Thanks

Just add a small amount of white cornflour before frying them.. It performs even better for crispiness than any crumbs or flour..

I'm not sure what you meant when you said "but put it on a regular pan on the stove and fried my potatoes there and they turned out WAY MORE crispier in half the time." I've watched both of the video recipes and in the Adam one, he used a roasting pan. This one was on a baking sheet. I have a 'deep dish' frying pan. Is that what you are meaning? What is the texture like?? Is there any difference from doing it in the oven?? I am so curious!!

I've seen some comments saying the vinegar's what's responsible for that, since it seems like the only purpose is to keep the fries structurally sound you could probably keep the nice appearance of Adam's by foregoing the vinegar and being a bit careful.

@@RyanTosh not really as i make fries with vinegar and they come out crispy just add it a bit less

@@RyanTosh from another comment, the maillard reaction is highly subject to pH. Vinegar is an acid, so it doesn't brown well. Adding higher pH things like baking soda will make the potato break down more, but the outer layer of broken down potato will crisp beautifully.

@@cookiecraze1310 would it work to boil in slightly acidic water and then rince in slightly alkeline water do you think?

@@ansatheatrocious6083 as far as i know, nope

Hmmm I will try it out tomorrow I will tell you how your fries were.

solid advice

It must be thick fries or it get tought to eat i guess

Ok update my house burned down I think I cooked them for a little too long

there needs to be more poop in porn they’ll be suuuuper crispy then, can also eat your counter if it’s wooden...

I actually thought I clicked on one of his videos, not disappointed

Except he does crap all over the competitor, and in this case it doesn’t even feel like a competition. It’s just, hmm let’s see how we can improve on this already amazing recipe

Perhaps the music starting at 4:26?

@@sechay9328 ok boomer

@@gnomestar8462 Just curious, does being in your thirties and thinking over use of video editing software and a fetish for one's body (which he is clearly pulling away from) make me a boomer?

Right? Not only that, but he boils them so the outside gets fluffy, when you add vin to the water not only does it not allow the fries to brown properly but also it stops the outside of the fry from getting fluffy which gives it that crunchy outside. You can hear how much more crispy Adams fries are in this video compared to his own.

@@sandlindavid4539 Yeah, the fries in this video didn't sound as crunchy as the original recipe.

@@sadpizza1786 Try them. I havent, but sound can be so different because of equipment, compression ,and much more

@@go_u_r_python412 I tried both recipes. From my experience, Adam's fries are crunchier and tastier.

@@carlosgomez2305 Ok

Get ocd and organize the fries

I think the salt in the boiling water is an obvious decision adam chose not to make, because HETEROGENEITY

Adding vinegar actually lowers the amount of browning and crispness. :)

@@anandjayanthi6252 ohhhhh okay I did notice that Ethan's fries weren't as browned as Adam's. thanks for the tip!

@@user-zz7wh5ls7j "are you homophobic" Adam: well yes but not in that way

with a TAPE MEASURE lol.

@@darvoid66 I'd have lost it if he took out verniers 😂😂

First I need to go to Home Depot to make home French fries 😂

@@vikassm oh hell nah bruh what if he pulled out a frickin laser setup

Gay kitchen.

@@hijodelaisla275 the best kind

@@videogamebomer You can eat off of the abs!

5th reply

paper towel is hangin' the wrong way!

Evil potato is a great stage name

@@fibreoptik I've seen it used in a video game, that bastard was pure evil.

@Rick koontz what?? They make rigurous tests in professional kitchen environments, unless you sir, the kitchenware prophet can provide better tests, I will continue following atk's recommendations, especially since you aren't able to make a solid argument to do otherwise, oh Master.

That's actually luke brits would do that, if they know what they are doing.

Well, when you wash off the starch it’ll make them crispy, if you don’t they go soft and crumbly (and also I think it stops them sticking together, as well as adding salt when boiling) And I let them soak so they have time to absorb

@Seffan Zebian ooh thank you

Kwispy

Ass

that guy is kinda annoying. I like his recipes, but he’s just irritating

Yeah, I kind of agree.

Poop in a bucket yeah he’s kind of added more memes and stuff that i think is pretty cringey to his videos over the years.

It probably is because of the oil

The comment I was looking for. I'll try with the air fryer today

Adam does say in his video your personal oven may differ. As we all know different ovens really do be fucking us up with their temps. Especially since his is electric

then there’s YSAC. God do i love that man

this feels more like the krusty krab and the chum bucket

You can also preheat the oil on the tray before you put on the potatoes to get the even better

adam is wayy too d.a.d to comment

"Well I think it's important to note that every recipe is going to have its pros and cons. Mine is about maximising my crunch factor to ease of direction. Even though it cooks faster, I don't wanna be sitting there separating my fries one by one evenly on a pan, I have better things to do with my time. And as for the vinegar? I don't want to waste my vinegar in the pot, I'd just need to go out and buy more, so my recipe also saves money too! And I like it when my fries break into pieces, it also makes fries of different sizes, so if you're boring and like consistency I can see how that could appeal to you... maybe I just prefer variety in my life, I don't know, it's your call. Again, you do you. Oh and as for seasoning the potatoes as they boil? I prefer to season my tongue."

@@spacecorgi3074 I read that entire thing in his voice, kinda scary

@@eliascelis1632 I was annoyed at spacecorgis comment at first until I read yours and then realized it was satire. After realizing that and re-reading it I had a good laugh.

@@spacecorgi3074 Really good impression of a Ragusea comment. It just needs to be four rambling paragraphs longer with a deeper edge of patronizing condescension for me to really buy that Adam wrote it.

I think a part of that has to do with less flaky starch coating the potato. It almost acts like a flour of sorts?

@@sheepish2159 You're right, and that's another issue - as Ethan has stated in the video, the vinegar inhibits the breakdown of pectine, so the outside doesnt get that fluffy light coating of starch that crisps up nicely when roasted. Adam ragusea mentions the importance of that in his video, and America's test kitchen have a whole video on making sweet potato oven fries, where they amp the process up by coating the potato wodges in cornstarch slurry.

I think it's the color of the oil

Seafoamy no it’s the browning of the potatoes

He should’ve cooked the fries 5 min longer

@@MysteriousWeasel Browning and size

@@antonhelsgaun and saltiness

You can use baking soda in place of vinegar.

So does baking soda act as a replacement for vinegar? Like does baking soda prevent the potatoes from falling apart easily?

Anna L makes them break more

he's like a vampire

@@SunnySunshine74 oh sick

Please I hate Weismann 💀💀💀

@@larrysizemore2891 why

@@mr.potato5471 he just annoys me.