There are a number of posts having to do with the "perfect" French fry, but most of them date back to the 2003 to 2006 period, and none provide an adequate discussion of the techniques developed recently by Heston Blumenthal, Dave Arnold, and most importantly, in Modernist Cuisine. I therefore thought it might be useful to summarize my results to date, particularly with the starch-infused ultrasonic fries in MC. I've been trying to improve on that recipe, or at least simplify it. Now, I've