We are taking a break from our regular programming to share with you a very special message. It’s almost like this is the emergency broadcast system. It’s that important.

People, they changed the fries at The Free State Brewing Company.

If you don’t know why this is a big deal, you need to get out more.

The Free State fries were legendary. Large wedges of potato, skin still on one side, crispy on the outside, soft on the inside. There is nothing like them in town. Nothing. So when my friend Brenda (who works for Free State and would know) dropped by The Ballard Center the other day to leave a donation, she casually mentioned “the fry hubub.” Uh, wha??? What fry hubub? WHAT HAVE YOU DONE TO MY FRIES?

I immediately got into her car and was whisked to the brewpub to see it for myself. Seriously, I think seven minutes passed between my hearing this news and sitting down to a basket of the new product.

Indeed, they brought me a basket of fries that looked nothing like my beloved wedges. The fries looked, well, like fries. They did not look like a hunk of a baked potato that had been sawed off and fried to a perfect crisp.

Skeptical, I dug in. I mean, how bad can it be? It’s a fry. Fries are, in and of themselves, perfection. I’ve hardly ever met a fry I didn’t like, unless you count McDonald’s fries when they are not steaming hot. And even then, I’ll eat it.

Fries are a vehicle for mustard and ketchup. I needed to get perspective. Changing the fries at Free State should not rock my world. Still, my hand shook as I brought that ordinary-looking fry to my lips, coated lightly in the miracle that is Free State’s mustard.

http://www.lawrence.com/users/photos/2013/nov/13/264565/

I should never have doubted. Crispy, hot, salty, perfect. Dare I say, better.

Manager Brian Bishop explained that they didn’t change the fries just to mess with their regular customers. He says they’d had some issues with consistency. They tried, over time, to rectify the problem with the distributor but Free State does like things to be perfect, and inconsistent product just isn’t something they can roll with. Hence, a fry change.

Word on the street is it took weeks to select the new fry. It had to be gluten-free, free of animal products and AMAZING. I think they succeeded. You’ll have to go try it for yourself.

So what are the qualities of good french fries? High-quality spuds, a perfect cooking temperature and an even coating of salt rank at the top of my list.

Do you know the secret to making a good french fry at home? I’ll tell you. Shhhh. Fry them twice.

Fry them the first time for three or four minutes in 300-degree oil. Remove them to a plate covered with a paper towel. Then raise the temp of the oil to 400 degrees and fry them again.

Salt immediately and serve HOT.

Making fries at home is tricky and does require a little practice, but it’s worth it. You will really impress your friends when you set a steaming basket of perfectly crispy homemade fries on the table.

Or, just go to Free State and have theirs. Because even though they’re different now, they’re still amazing. How could I ever have doubted?