I can think of a lot of ways to escape reality that last longer and cost way lesshttps://twitter.com/Reuters/status/1419785896950439939 …
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really, with the goose fat, salt and black pepper and maybe a little rosemary. Save the cheese and/or truffles for fries done in a neutral oil, goose fat fries should have their flavor appreciated on their own
I feel like you might even want a light drizzle of malt vinegar, or something else a little tangy or acidic, with all that richness
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maaaaaaaybe. I love malt vinegar on well-cooked skin-on fries, but I think the sharpness of the pepper and rosemary (rosemary is astringent without being too acidic) would hold it. I want to be able to savor the goose fat.
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gonna let the cocktail i will be having alongside these fries take care of acidity.
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