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Oreida "fast Food Fries"

frenchiemama

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frenchiemama Collaborator
frenchiemama
Posted

They are good! They taste just about like the real thing, and they are very crispy right from the oven.

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jennyj Collaborator
jennyj
Posted

If they are the ones I had a few weeks ago I agree. These I nuked in the microwave and they were crispy and MMMMMM :P

Guest The Weasel
Guest The Weasel
Posted

Haha, yeah, that's all I ate for like a week for dinner when I found out they were safe to eat a few weeks ago. They're great, I actually like them a lot more than any fast food fry I've ever had and coming from the Fast Food Queen that's saying a lot!

KaitiUSA Enthusiast
KaitiUSA
Posted

They are soooo good:)

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Yeah, I like them too!

Crispy and tasty!

nettiebeads Apprentice
nettiebeads
Posted
They are good! They taste just about like the real thing, and they are very crispy right from the oven.

Yep, I discovered them too! A Seasoned product that's SAFE!!!!! Even my husband, the ex-chef, highly approves of their flavor.

Lister Rising Star
Lister
Posted

they are the extra-crispy ones right?? i went out and got a bag i think i got hte right one

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frenchiemama Collaborator
frenchiemama
Posted
  • Author
they are the extra-crispy ones right?? i went out and got a bag i think i got hte right one

Yep, they are extra-crispy and skinny like McDonald's fries are. (they actually look like regular fast food fries)

Lister Rising Star
Lister
Posted

i just ate some, well alot, but what are they breaded with? because i can see some form of coating on it, and i feel like im going to expload

Guest The Weasel
Guest The Weasel
Posted

Here's a link to Ore-Ida's list of Gluten Free products:

Open Original Shared Link

wolfie Enthusiast
wolfie
Posted

I love these!!! I just had some last night for dinner. :) Everytime I make them DD thinks I went to McD's to get them! ;)

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      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
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      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
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