As Congress debates immigration reform, some political leaders and analysts have speculated that there will be "an electoral bonanza for Democrats" if the nation's estimated 11.1 million unauthorized immigrants -- three quarters of whom are Hispanics -- eventually are granted the right to vote.

While there's no way of knowing if these predictions are accurate, the data provide some insights. In 2012, the Pew Research Center's National Survey of Latinos found that among Latino immigrants who are not U.S. citizens or legal permanent residents (and therefore likely unauthorized immigrants), some 31% identify as Democrats and just 4% as Republicans. An additional 33% say they are political independents, 16% mention some other political party and 15% say they "don't know" or refuse to answer the question.

When one takes party "leaners" into account (i.e., those who don't say they identify with one of the major parties, but in a follow-up question say they feel closer to one party than the other), about half of unauthorized Hispanic immigrants either identify with (31%) or lean towards (23%) the Democratic Party, while about two-in-ten identify with (4%) or lean towards (15%) the Republican Party. About a quarter (27%) do not identify with or lean towards either party.

Comparing unauthorized immigrant Hispanics with other Hispanic subgroups suggests that as immigrants move closer towards citizenship, it is likely that a greater share of them will identify with one of the major political parties. Our survey found that most legal permanent residents (57%) and foreign-born U.S. citizens (65%) are affiliated with one of the major parties.

Our research has also found a correlation between the amount of time Hispanic immigrants (regardless of legal status) spend in the United States and the share that identifies with a political party. While nearly two-thirds (63%) of Hispanic immigrants who have been in the U.S. at least 15 years identify with one of the two major parties, that share falls to 38% among those who have been in the U.S. for fewer than 15 years.

The predictions about how unauthorized immigrants will vote stem from the fact that among all Latino immigrants who are eligible to vote (i.e. are U.S. citizens) many more identify as Democrats than as Republicans -- 54% versus 11%. And in the 2012 presidential election, according to the National Election Pool, Latino voters favored Democrat Barack Obama over Republican Mitt Romney by 71%-27%. While Democratic candidates have garnered a greater share of the Hispanic vote than Republican candidates in every election over the past three decades, the gap has been narrower in some elections than others. For example, in the 2004 election the gap among Hispanic votes between John Kerry and George W. Bush was only 18 percentage points (58% vs. 40%), compared with the 44 percentage point gap in the 2012 election.

Thos are puoprposeful acts, and believe me brother I declare those acts of war.

Awating your next howaboutism, tovarish.

While the National Voter Registration Act (NVRA) requires local election officials to maintain accurate voter rolls, it also made it easier for non-citizens to get on the rolls by mandating that states offer voter registration by mail and at driver's license offices. Registering to vote is now an honor system, with no documentation required and no one verifying citizenship -- applicants merely check a box affirming they're U.S. citizens.

Birdwell asked Ingram what mechanisms the Secretary of State or county voter registration officials have to ensure that non-citizens aren't registering to vote. "Only the jury summons," Ingram responded. State law requires jury clerks to report to elections officials all individuals who claim an exemption to jury duty because they are not citizens.

"The Secretary of State's office's only way to ensure non-citizens aren't voting is the random sampling of a jury duty summons?" Birdwell asked.

"That is correct," Ingram replied.

If a non-citizen never gets summoned to jury duty or doesn't respond to a summons, Birdwell asked, "you have no mechanism to correct that wrong?"

"That's right," Ingram confirmed.

"We have no active method [to ensure non-citizens aren't registering to vote]. We depend on the self-reporting of the individual," Birdwell concluded. "That is a significant problem."

Texas Scorecard reported on those findings last month. A brief survey of four Texas counties found that in just the past two years, 165 unlawfully registered non-citizens were removed from those counties' voter rolls -- but only after they self-identified as non-citizens in the process of recusing themselves from jury duty. Those non-citizens cast 100 illegal votes.

Worse, the AG's investigators found that "the process for removing ineligible voters who self-report as non-citizens at jury duty is not being followed correctly, or even at all, in various counties."

Getting Inside the Fluffy Interior

Now that I'd perfected the crust, the final issue to deal with was that of the interior. One last question remained: how to maximize the flavor of the interior. In order to stay fluffy and not gummy, a lot of the interior moisture needs to be expelled in the cooking process, so my goal should be to make this evaporation as easy as possible. I figure that so far, by cooking it all the way to boiling point, I'm doing pretty much the right thing--the more cooked the potatoes are, the more the cell structure breaks down, and the easier it is for water to be expelled. To confirm this, I cooked three batches of potatoes, starting each in a pot of cold, vinegared water, and bringing them up to various final temperature (170 degree F, 185 degree F, and 212 degree F) before draining and double-frying them. Not surprisingly, the boiled potatoes had the best internal structure. Luckily, they were the easiest to make as well.

But was there anything more I could do? I thought back to those McDonald's fries and realized a vital step that I had neglected to test: freezing. Every batch of McDonald's fries is frozen before being shipped out to the stores. I always figured this step was for purely economic reasons, but perhaps there was more to it?

I tried freezing half a batch of fries before frying them and tasted them side-by-side against the other half.

The improvement was undeniable. The frozen fries had a distinctly fluffier interior, while the unfrozen ones were still ever-so-slightly gummy. It makes perfect sense. Freezing the potatoes causes their moisture to convert to ice, forming sharp, jagged crystals. These crystals damage the cell structure of the potato, making it easier for them to be released once they are heated and convert to steam. The best part? Because freezing actually improves them, I can do the initial blanching and frying steps in large batches, freeze them, and have a constant supply of ready-to-fry potatoes right in my freezer just like Ronald himself!