A regular at my old diner in Boise said my home fries were 'too perfect'

He told me they looked like they came from a factory bag, all uniform and neat. For three years I'd been cutting every potato into the same half inch cubes, thinking that was the professional way. I started leaving the skins on and doing rough, random chunks instead. Now they get way crispier and have that rustic look people love. Anyone else get a piece of weird feedback that actually improved a dish?

3 comments

3 Comments

spencer82mo ago

Three years of perfect cubes is a long time to be wrong.

ryantorres2mo agoTop Commenter

Seriously, I saw a whole thread about that cube thing yesterday. People were breaking down the math and everything.

the_anthony2mo ago

Honestly, why do people get so worked up about being right online? Feels like everyone treats every little thing like a competition now.