Posted: Fri Jan 27, 2006 3:23 pm
I have a friend who likes to dip them in a Wendy's Frosty.
........never mind.Page 1 of 3
Posted: Fri Jan 27, 2006 4:17 pm
I prefer Top Coat and Tails............... ........never mind.
........never mind.Posted: Fri Jan 27, 2006 6:42 pm
In France...
Posted: Fri Jan 27, 2006 7:11 pm
You left out several choices from your post, including:
* By the bucket.
* Smothered in chili.
* By the bucket.
* Smothered in chili.
Posted: Fri Jan 27, 2006 9:15 pm
Isn't that the way they're consumed in the Netherlands?LV wrote:And what's with the Mayo thing! Yuck!
Surprised that no one mentioned "as part of poutine".
Posted: Fri Jan 27, 2006 11:04 pm
Dip 'em in mustard ... 
Posted: Fri Jan 27, 2006 11:30 pm
Nah, the real question is whether you put ketchup over all of the fries at once, or it you make a blob of ketchup to dip the fries in. (I'm a dipper. The whole deal with ketchup over everything is just a mess IMO.)
Posted: Fri Jan 27, 2006 11:40 pm
By the pound.
Posted: Sat Jan 28, 2006 12:00 am
It depends on how thick the fries are. If they are skinny McDonalds fries then 2 or 3 at a time and no catsup. If they are thick like steak fries, then 1 at a time with catsup.
On a side note...which do you use in your neck of the woods: ketchup or catsup?
On a side note...which do you use in your neck of the woods: ketchup or catsup?
Posted: Sat Jan 28, 2006 1:36 am
Yes, it is. And the bad thing is... you can get them from vendors on the street, and the Mayo is in a large tub... and has been all day... unrefridgerated!Chuck(G) wrote:Isn't that the way they're consumed in the Netherlands?LV wrote:And what's with the Mayo thing! Yuck!
Posted: Sat Jan 28, 2006 1:57 am
I like mine with a fork, gravy and cheese curds
Poutine, the "might be national sooner or later food" of Québec!
Poutine, the "might be national sooner or later food" of Québec!
Posted: Sat Jan 28, 2006 5:40 am
1st: They're a Begian invention, not French 
http://www.belgianfries.com/
Please follow the instructions on the site to get a taste of really good fries!
2nd: With mayo of course, preferaby fresh self-made mayo.
(The tubs mentioned above are pasteurized and sterilized to death. You could leave it in the sun all week. Dutch mayo tastes like garbage anyway, so nobody would notice
)
http://www.belgianfries.com/Please follow the instructions on the site to get a taste of really good fries!
2nd: With mayo of course, preferaby fresh self-made mayo.
(The tubs mentioned above are pasteurized and sterilized to death. You could leave it in the sun all week. Dutch mayo tastes like garbage anyway, so nobody would notice
)Posted: Sat Jan 28, 2006 8:37 am
AKA coctail sauce, or Whisk(e)y sauce if you add a drop of whisk(e)y.Jared wrote: FRY SAUCE
The basic recipe
* 1 part ketchup
* 2 parts mayonnaise
* Mix together until thoroughly blended.
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Posted: Sat Jan 28, 2006 8:42 am
While my sister "converted" to Mormonism....I bet she's got a lil' bit o whiskey hidden for just such an occasion.corbasse wrote:AKA coctail sauce, or Whisk(e)y sauce if you add a drop of whisk(e)y.Jared wrote: FRY SAUCE
The basic recipe
* 1 part ketchup
* 2 parts mayonnaise
* Mix together until thoroughly blended.
[/b]
Posted: Sat Jan 28, 2006 1:22 pm
How can one ruin mayonnaise? It's just egg yolks, oil, lemon juice and salt! (I like a little bit of dry mustard in mine).corbasse wrote:. Dutch mayo tastes like garbage anyway, so nobody would notice
Some year back, one of the TV chefs (I thnk it was Julia Child) did a show on fries. She did them in two fryings--one at low temperature (to seal them and cook the insides) and then the final one at high temperature to develop the crust. It sounds like the right way.
McDonald's used to add beef juice to their fries as a "secret ingredient". Until a group of vegetarians found out about it. McDonald's fries haven't been the same since.
Some soak the cut potatoes in cold water with sugar dissolved-to produce a better crust.
In some parts of the US, there is an abomination called "Jo Jo Fries", which are cut potatoes coated with a seasoned flour mixture and fried. Maybe someone really knows how to make them right, but to me, they're disgusting.
Re: In what fashion do you consume french fries?
Posted: Sat Jan 28, 2006 1:27 pm
I prefer Art DecoBob1062 wrote:In what fashion do you consume french fries?
Posted: Sat Jan 28, 2006 2:28 pm
Oh No! Not Harry Fries!1st: They're a Begian invention, not French
Dr. Harry Begian[
Dr. Harry Begian served as Director of Bands at the University of Illinois from 1970 until his retirement in 1984. He earned his reputation as an outstanding conductor and teacher during his many years at Detroit's Cass Technical High School where he developed one of the finest high school bands in the country. Begian went on to become Director of Bands at Wayne State University, a position he held for three years. Following Wayne State he was appointed Director of Bands at Michigan State University, where he also stayed for three years before accepting the position at the University of Illinois.
Posted: Sat Jan 28, 2006 11:42 pm
Only if they sit under the heat lamp too long ...Randy Beschorner wrote:Oh No! Not Harry Fries!
Posted: Sat Jan 28, 2006 11:57 pm
Dittoevilcartman wrote:Grab a bunch --> Make sure dipping end is all even in length --> Dip and cover with liberal amounts of ketchup --> Repeat...
Posted: Sun Jan 29, 2006 12:29 am
Do you Belgians eat fries with your lambic beer? Or, alternatively, do you drink lambic beer with your fries?corbasse wrote:1st: They're a Begian invention, not French
Please follow the instructions on the site to get a taste of really good fries!)
