h a l f b a k e r yGetting blown into traffic is never fun.
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I don't think it would take a research grant to find this out. The potato cuts are washed in water, and sometimes get so soft that they fold over before they are deep fried. Now you have to invent a machine that folds each in half before its fried. Thicker cuts and 'kettle cooking' are also apt to curl more. |
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