In what fashion do you consume french fries?

Daryl Fletcher · Post by **Daryl Fletcher** » Fri Jan 27, 2006 3:23 pm

I have a friend who likes to dip them in a Wendy's Frosty.

Brassdad · Post by **Brassdad** » Fri Jan 27, 2006 4:17 pm

I prefer Top Coat and Tails...............

........never mind.

windshieldbug · Post by **windshieldbug** » Fri Jan 27, 2006 6:42 pm

In France...

Mark · Post by **Mark** » Fri Jan 27, 2006 7:11 pm

You left out several choices from your post, including:

* By the bucket.

* Smothered in chili.

Chuck(G) · Post by **Chuck(G)** » Fri Jan 27, 2006 9:15 pm

LV wrote:And what's with the Mayo thing! Yuck!

Isn't that the way they're consumed in the Netherlands?

Surprised that no one mentioned "as part of poutine".

Kevin Hendrick · Post by **Kevin Hendrick** » Fri Jan 27, 2006 11:04 pm

Dip 'em in mustard ...

bort · Post by **bort** » 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.)

Steve Oberheu · Post by **Steve Oberheu** » Fri Jan 27, 2006 11:40 pm

By the pound.

Tubaryan12 · Post by **Tubaryan12** » 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?

Carroll · Post by **Carroll** » Sat Jan 28, 2006 1:36 am

Chuck(G) wrote:
LV wrote:And what's with the Mayo thing! Yuck!
Isn't that the way they're consumed in the Netherlands?

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!

prototypedenNIS · Post by **prototypedenNIS** » 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 QuÃ©bec!

corbasse · Post by **corbasse** » 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

)

corbasse · Post by **corbasse** » Sat Jan 28, 2006 8:37 am

Jared wrote: FRY SAUCE

The basic recipe

* 1 part ketchup
* 2 parts mayonnaise
* Mix together until thoroughly blended.

[/b]

AKA coctail sauce, or Whisk(e)y sauce if you add a drop of whisk(e)y.

Brassdad · Post by **Brassdad** » Sat Jan 28, 2006 8:42 am

corbasse wrote:
Jared wrote: FRY SAUCE

The basic recipe

* 1 part ketchup
* 2 parts mayonnaise
* Mix together until thoroughly blended.

[/b]
AKA coctail sauce, or Whisk(e)y sauce if you add a drop of whisk(e)y.

While my sister "converted" to Mormonism....I bet she's got a lil' bit o whiskey hidden for just such an occasion.

Chuck(G) · Post by **Chuck(G)** » Sat Jan 28, 2006 1:22 pm

corbasse wrote:. Dutch mayo tastes like garbage anyway, so nobody would notice )

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).

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.

windshieldbug · Post by **windshieldbug** » Sat Jan 28, 2006 1:27 pm

Bob1062 wrote:In what fashion do you consume french fries?

I prefer Art Deco

Randy Beschorner · Post by **Randy Beschorner** » Sat Jan 28, 2006 2:28 pm

1st: They're a Begian invention, not French

Oh No! Not Harry Fries!

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.

Kevin Hendrick · Post by **Kevin Hendrick** » Sat Jan 28, 2006 11:42 pm

Randy Beschorner wrote:Oh No! Not Harry Fries!

Only if they sit under the heat lamp too long ...

Dan Schultz · Post by **Dan Schultz** » Sat Jan 28, 2006 11:57 pm

evilcartman wrote:Grab a bunch --> Make sure dipping end is all even in length --> Dip and cover with liberal amounts of ketchup --> Repeat...

Ditto

Chuck(G) · Post by **Chuck(G)** » Sun Jan 29, 2006 12:29 am

corbasse wrote: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!)

Do you Belgians eat fries with your lambic beer? Or, alternatively, do you drink lambic beer with your fries?

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In what fashion do you consume french fries?

In what fashion do you consume french fries?

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