Latest / The Radio From Hell Show - Best Of / Will Arnet and Shoestring Fries from July 21st, 2026

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Will Arnet and Shoestring Fries from July 21st, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: I am very upset about and I'm sure it's something
• 0:04
  Speaker 1: really important.
• 0:07
  Speaker 2: So Will Arnett, who is a a comedian and actor
• 0:11
  Speaker 2: that I enjoy.
• 0:13
  Speaker 3: I'm rewatching the rest of development, which.
• 0:15
  Speaker 2: Is to watch there for sure. He's does the SmartLess
• 0:21
  Speaker 2: podcast that I listened to. He does that with Jason
• 0:24
  Speaker 2: Bateman and and uh what kind of Sean Hayes. Yeah,
• 0:29
  Speaker 2: well I have a bone to pick with him.
• 0:32
  Speaker 1: What.
• 0:33
  Speaker 2: A recently released clip of Will Arnett on the Off
• 0:38
  Speaker 2: Menu podcast Off Menu It's a comedian run podcast.
• 0:43
  Speaker 1: Okay, why is it called that?
• 0:45
  Speaker 2: I don't know. It's a food related They incorporate food
• 0:49
  Speaker 2: and some all right, featured the famed entertainer expressing his
• 0:54
  Speaker 2: distaste for shoe string fries, a side dish he boldly
• 0:59
  Speaker 2: proclaimed every everyone hates. He said, quote, if you serve
• 1:05
  Speaker 2: me what they call shoestring fries, we have a problem,
• 1:08
  Speaker 2: Arnett says, referring to the type of fry also called
• 1:12
  Speaker 2: matchstick fries for their long, thin shape. Due to their thinness,
• 1:16
  Speaker 2: they cook faster than other types. They're the crispiest of
• 1:19
  Speaker 2: the bunch.
• 1:19
  Speaker 1: And so what's the problem.
• 1:21
  Speaker 2: He added, he believes restaurants that serves them quote can't
• 1:24
  Speaker 2: handle the truth and that customers secretly hate them.
• 1:27
  Speaker 1: H Well, that's just his opinion, Jane.
• 1:32
  Speaker 2: No, he's saying, not only does he not.
• 1:35
  Speaker 1: Like them, that nobody likes in his opinion. No, what
• 1:39
  Speaker 1: he doesn't have scientific He does not have scientific proof
• 1:43
  Speaker 1: that nobody likes shoe string fries.
• 1:47
  Speaker 2: Arnett also emphasizes that he prefers a nice, medium cut,
• 1:51
  Speaker 2: dark golden brown French fry, and he says France is
• 1:55
  Speaker 2: the place to go for like a steak freed type.
• 1:58
  Speaker 2: That's but I don't ranting about shoe string fries and
• 2:05
  Speaker 2: saying that everybody hates them, and nobody's willing to say
• 2:08
  Speaker 2: it is not true.
• 2:11
  Speaker 1: You know. You know what might be even worse is
• 2:13
  Speaker 1: ranting about Will Arnett ranting about people not liking shoe
• 2:18
  Speaker 1: string for I like shoestring fries. I know you love them.
• 2:22
  Speaker 1: I love them.
• 2:23
  Speaker 2: And if they're done, well, so you got your shoe string,
• 2:28
  Speaker 2: you got your crinkle cut, if you had X ninety
• 2:32
  Speaker 2: six dot com slash live.
• 2:33
  Speaker 1: There's a there's.
• 2:34
  Speaker 2: A chart, a French fry chart.
• 2:37
  Speaker 1: That's great. Waffle fries, steak now, see I don't care
• 2:40
  Speaker 1: for steak fries. Are they too big for you, yeah,
• 2:42
  Speaker 1: kind of. And they're usually just sort of mushy in
• 2:44
  Speaker 1: the middle. And you know, you've.
• 2:47
  Speaker 2: Got the uh, the waffle fries, which you know I don't.
• 2:53
  Speaker 2: I don't dislike them. If that is what the restaurant had,
• 2:57
  Speaker 2: Like your Chick fil a has waffle fries, that's okay.
• 3:00
  Speaker 2: I don't go out of my way for a waffle fry.
• 3:05
  Speaker 2: You've got, uh, sweet potato fries.
• 3:08
  Speaker 3: My nephew hates sweet potato fries.
• 3:10
  Speaker 1: I don't hate them.
• 3:11
  Speaker 3: He works, he works in the fast food industry and says,
• 3:14
  Speaker 3: I'm just done with them.
• 3:15
  Speaker 2: I'm just done with him now. I think they're a
• 3:18
  Speaker 2: separate thing. They're not.
• 3:19
  Speaker 1: I wouldn't. I wouldn't food. I wouldn't put them in there,
• 3:21
  Speaker 1: and I wouldn't. I don't know why you would put
• 3:23
  Speaker 1: potato tots in there either. These aren't. Those are not
• 3:25
  Speaker 1: French fries either.
• 3:27
  Speaker 3: But they're made from potatoes.
• 3:28
  Speaker 1: Well yeah, but they're made they're made from the potato
• 3:33
  Speaker 1: scraps that they clean up off the floor. Essentially, uh,
• 3:39
  Speaker 1: natural cut. I keep looking for a circumcision joke here,
• 3:42
  Speaker 1: but I can't come up with one.
• 3:44
  Speaker 2: Yeah, I mean, honestly, if I could pick like it
• 3:47
  Speaker 2: if I went to a restaurant and I don't know
• 3:49
  Speaker 2: why somebody hasn't done this, but that offers like all
• 3:55
  Speaker 2: different varieties of French fries.
• 3:58
  Speaker 1: Like it's all of these are a vail and you.
• 4:00
  Speaker 2: Pick your favorite one.
• 4:01
  Speaker 1: It's Alfred's French Fry Haven.
• 4:04
  Speaker 3: Maybe this is by the Old Highway.
• 4:06
  Speaker 2: Maybe this is a restaurant I need to come on.
• 4:08
  Speaker 3: Because you don't, you don't run into that. They don't
• 4:10
  Speaker 3: give you choices.
• 4:11
  Speaker 2: Usually, and sometimes you'll get like a do you wanna.
• 4:15
  Speaker 1: Sometimes sweet potato fries or regular fries.
• 4:17
  Speaker 2: Yeah, sometimes you have one or the other.
• 4:19
  Speaker 3: That's usually the only choices you get.
• 4:21
  Speaker 2: But a French, a French fry, all of these varieties
• 4:25
  Speaker 2: with with a variety of dipping sauces. I mean, you
• 4:29
  Speaker 2: got your you got your traditional fry sauce, but there's
• 4:33
  Speaker 2: all kinds of takes you.
• 4:34
  Speaker 1: Could have on that. As Barbari belly up to the
• 4:37
  Speaker 1: fry bar.
• 4:40
  Speaker 2: This might be my retirement plan. I might I might
• 4:44
  Speaker 2: open a French fry place.
• 4:46
  Speaker 1: I'm making a note of that.
• 4:47
  Speaker 3: The oyster bar has two different types of fries. What
• 4:50
  Speaker 3: are they just their regular garlic fries and the double
• 4:56
  Speaker 3: cooked ones.
• 5:00
  Speaker 1: The best, the best French fries. Bruges does the double fries.
• 5:04
  Speaker 1: They do and they're great, and uh Ali does it
• 5:07
  Speaker 1: at Masa. Double doubles are wonderful. Yeah.
• 5:10
  Speaker 2: According to a survey, America's taste lean slightly in favor
• 5:15
  Speaker 2: of the steak fries, which surprises me.
• 5:17
  Speaker 1: I do.
• 5:18
  Speaker 2: Twenty two percent of a thousand adult surveyed report they
• 5:21
  Speaker 2: like the thicker, more doughe cut I do not, That's
• 5:24
  Speaker 2: not my favorite. Twenty one percent preferred curly fries.
• 5:30
  Speaker 1: Curly fries on there. Oh they are, they're on their
• 5:32
  Speaker 1: corner there. Yeah, I could take them or leieve them.
• 5:35
  Speaker 3: That's Arby's, says curly.
• 5:36
  Speaker 1: Yeah.
• 5:37
  Speaker 2: Nineteen percent went for crinkle cut. I would have thought
• 5:40
  Speaker 2: crinkle would have done a little better. Now.
• 5:42
  Speaker 3: They're usually mushy inside unless you unless you cook them properly.
• 5:45
  Speaker 1: Here's that. I've mentioned this before. If you get into
• 5:48
  Speaker 1: the frozen French fry, everybody buys a rider. I mean
• 5:51
  Speaker 1: that's the most part. They're all right, but if you
• 5:55
  Speaker 1: find them not every store carries them. Lamb and Wessen
• 5:59
  Speaker 1: crinkle cut fries frozen in the frozen French and you
• 6:03
  Speaker 1: air fry them and they are great.
• 6:07
  Speaker 3: Now let's see Doctor Neil says that there's a place
• 6:11
  Speaker 3: up in Logan called Fizz and Fries.
• 6:16
  Speaker 1: Oh, okay, fizz. It sounds like it's a dirty soda.
• 6:19
  Speaker 3: It's like sodas and a whole bunch of different French fries.
• 6:22
  Speaker 2: Oh, I might need a pilgrimage. That sounds wonderful.
• 6:28
  Speaker 3: Oh but they're closing.
• 6:29
  Speaker 1: Oh yeah, See it didn't work out well.
• 6:33
  Speaker 2: Because I haven't been going. Now that I know about.
• 6:36
  Speaker 3: It, last day we'll be open as a July six man.
• 6:39
  Speaker 1: So I can't quite read it this far. So what's
• 6:42
  Speaker 1: the difference between standard cut and natural cut?
• 6:45
  Speaker 2: I think natural cut has the peel on it.
• 6:50
  Speaker 1: Oh okay, yeah, okay, I like that. I like that.
• 6:53
  Speaker 2: Those are good. So well now I don't know. Maybe
• 6:58
  Speaker 2: this isn't a good business, maybe doing it and and
• 7:01
  Speaker 2: it's closing.
• 7:02
  Speaker 3: Apparently Boisey Fry Company in Idaho has all kinds of
• 7:05
  Speaker 3: fries and dipping sauces.
• 7:08
  Speaker 2: It's my favorite food fes Like, if you had to
• 7:13
  Speaker 2: nail me down on one.
• 7:14
  Speaker 1: Thing, I'd like to nail you down on something.
• 7:19
  Speaker 3: Freddie's makes the best shoe string fries.
• 7:21
  Speaker 2: Freddy's are really thin.
• 7:23
  Speaker 1: Damn it. I've never been to Freddy's. Why am I
• 7:25
  Speaker 1: not gone?
• 7:25
  Speaker 2: I don't know they're they're They're like extra thin shoe string.
• 7:30
  Speaker 3: People are weighing in via text. The best fry there
• 7:33
  Speaker 3: is is the twice fried, generally fried, then batter than fried.
• 7:36
  Speaker 1: Again. Oh, I don't particularly care for batter on my fries.
• 7:41
  Speaker 2: Pretty Bird's crinkle cuts pretty Bird because you have a
• 7:44
  Speaker 2: professional chef in charge of that. They do a good
• 7:48
  Speaker 2: crinkle cut fries.
• 7:49
  Speaker 3: They do it okay when I don't care for waffle
• 7:52
  Speaker 3: fries or steak fries as much because I don't like
• 7:54
  Speaker 3: the meatiness of them. There's too much potato. They're a
• 7:56
  Speaker 3: little mushy and fat.
• 7:59
  Speaker 1: Catch.
• 7:59
  Speaker 3: You can get a fry platter that comes with a
• 8:00
  Speaker 3: few different types of fries and variety of sauce.
• 8:03
  Speaker 2: A fry platter.
• 8:04
  Speaker 1: Wow? Where that cats? Oh? My lad?
• 8:09
  Speaker 3: Drive in fries, tots and gems.
• 8:13
  Speaker 2: What's the difference between a tot and a gem? I
• 8:16
  Speaker 2: thought those were the same things.
• 8:17
  Speaker 1: I don't know, potato gems or potato or potato tots.
• 8:22
  Speaker 3: Oisy Fry company again, Burger and fry restaurant depends on
• 8:27
  Speaker 3: the seasoning.
• 8:29
  Speaker 2: Well, because sometimes Yeah, you can get like like lowry
• 8:34
  Speaker 2: season salt kind of seasoning on them.
• 8:37
  Speaker 1: And you know, I don't mind seasoning on my fries,
• 8:40
  Speaker 1: but I don't like when they batter them and then the.
• 8:45
  Speaker 3: Uh Chick fil a fries suck because the frozen and
• 8:48
  Speaker 3: always stale. Texter says, fry palace.
• 8:53
  Speaker 1: I'm in the fry palace.
• 8:55
  Speaker 2: Let's make it happen.
• 8:57
  Speaker 3: Eat a burger, spicy fries.
• 8:59
  Speaker 1: Question, Oh I remember, I guess, Oh, yeah, those were good.
• 9:04
  Speaker 3: Genus French fries. Morgesborg and Christmas Tree Imporium is the
• 9:07
  Speaker 3: name of the business there.
• 9:08
  Speaker 1: You go.
• 9:10
  Speaker 3: Crowns Fries if you want to go potato something spud
• 9:15
  Speaker 3: dotoes in Jordan Landing huh.
• 9:19
  Speaker 2: And see if I if I had a fry place,
• 9:24
  Speaker 2: and I'm sure this isn't an economical way to do it,
• 9:27
  Speaker 2: but they would be fresh cooked for every order, like
• 9:32
  Speaker 2: everybody would get hot fries. It wouldn't be the big
• 9:35
  Speaker 2: basket where you might get toward the end of the
• 9:37
  Speaker 2: basket and they're cold. Every time you order, you're gonna get.
• 9:40
  Speaker 1: A fresh, hot I think that's what That's what Bruges does.
• 9:45
  Speaker 3: Mixer driver Shane little A corn and Spanish fork, English chips.
• 9:49
  Speaker 3: Where's English chips on this?
• 9:50
  Speaker 2: Yeah? That should If you got tater tots on there,
• 9:53
  Speaker 2: that should count.
• 9:54
  Speaker 1: There's one there that says chips. Oh there is a
• 10:00
  Speaker 1: slash steak fry slash chips.
• 10:02
  Speaker 2: Yeah.
• 10:03
  Speaker 1: Oh so they're sort of the same.
• 10:05
  Speaker 2: I think Warrens and Dylan's in Ogden, I think they
• 10:10
  Speaker 2: have those.
• 10:10
  Speaker 1: But if you go to the Little Lakecorn you have
• 10:12
  Speaker 1: to share your fries with the flies.
• 10:16
  Speaker 3: Feldman's fries are delicious, Yes they are. Yeah, five guys
• 10:20
  Speaker 3: fries are good. Rally Burger fries are the best. You
• 10:23
  Speaker 3: can get a bag of them in the frozen food
• 10:25
  Speaker 3: section at the grocery store. Tony Berger's double fries, their shoestring.
• 10:29
  Speaker 1: Yes they burger. Yes, they are good.
• 10:33
  Speaker 3: Red robin for fries. Everybody's winging in. Everybody has an
• 10:36
  Speaker 3: opinion about fry.
• 10:36
  Speaker 2: But my opinion is Will Learned is wrong that nobody
• 10:40
  Speaker 2: likes shoestring fries. It's not true.
• 10:44
  Speaker 3: Oh East Coast sub sells frings half French fries half
• 10:47
  Speaker 3: onion rings. I'm willing to try that.