Will Arnett

Beautiful, perfect French fries.

And you're going to find a good fry like this, sort of a steak-free type of fry.

You're going to find it in France, like in Paris.

In Belgium, you'll find a delicious fry.

Because with a moule frite, if you want, you could go.

That's not what we're having tonight.

But I'm saying it's that caliber fry on the plate.

And the reason being, as you start enjoying this delicious steak, the juices start to run.

And under that pile of golden goodness, it starts to pool a little bit with the steak juice and the au poivre, the peperoncone, if you will.

And it creates this soggy base of fry that you're then able to put your fork in.

And now you're applying some soggy...

And if you want, and I might want to do this in this meal, I might, excuse me, and call back.

And I might get like a thing, and I can taste it now.

I might ask for like just a little side of like a creamy horseradish sauce.

Every other, not every bite.

Every other bite might have a little creaminess.

And now everything's working.

And it's all soluble.

No, I wait.

Because you go pure first.