A lot of Americans think they love french fries, and they haven’t even tasted great ones during their life.
Like the rosemary touch; wonder how it would work with garlic or chives.
“French” fries are, of course, Belgian.
“The English contribution to world cuisine, the chip.”
Until recently, the French didn’t even know what “French Fries” were. They call them fried potatoes instead. It’s the same for “French kissing”.
Where’s Holland?
No, that’s the Netherlands...
Then who are the Dutch???!!!
They look like potato sticks, not fries.
‘The Dutch way’ is very tart mayonnaise, chopped onions and a little ketchup. They’re best anywhere.
I soak them in salted water for about an hour before double frying. Let them cool before the second fry. And fried in duck fat for special occasions.
I’m drooling.
Some of the most delicious Chinese food I’ve ever eaten was in a restaurant in Amsterdam.
Best I’ve had were in Frieburg and Antwerp and London
The Europeans really get into it
Not hard
Not soggy
Fresh grease
Prime potatoes
Rosemary is common sprinkle with salt
Various confinements
I prefer the mayo mustard blends
Or thick euro ketchup
Served in a paper cone usually
They change grease often
The vendor is right in front of the Freiburg beautiful cathedral
Third is a green plywood fish and chip stand in Whitehall Park right on the Thames near tattershall barge pub
America
I like Culver’s or McDonald’s when hot
Intriguing. What is a "snack" culture?
Of course French is the type of cut.
Nothing to do with France.
I use a peeler to remove the skin; leaving thin strips of peel to add to the taste. After cutting into fries, I put them into the Presto 10 quart kettle fryer with its drain basket in place. I pour in peanut oil until it covers the fries by 1/2 inch. Then I plug in the fryer and set the temperature control to 350 degrees.
The oil will reach 350 degrees and go into a rapid boil until the potatoes turn a light brown. I unplug the fryer and lift the basket to drain the potatoes. I place the hot potatoes into a large bowl and add salt, shaking the bowl until salt coats all the potatoes.
The result creates a tasty crisp potatoes on the outside with a creamy interior.
I have made French fries at home many times. For me Five Guys are the best. I have three rules for French fries. I need good ketchup on the side to dip them into. They must arrive hot and gone over lightly with a salt shaker.
Vinegar on them like in England? Never. Some kind of mayonnaise or aioli dip? Never. And poutine is the pits with soggy French fries. I want crunch, not sog.
Although Australian food is usually terribly bland, they do magical things with potatoes. The best French fries I ever had were at the opera house in Sydney. Even the fries at Hungry Jack’s, the Australian name for Burger King, were, a huge cut above what we get here.
“...double-frying them in vegetable oil.”
That might fit the bill for “authentic” somehow, but frying with beef tallow makes them more delicious.