Regional fries-spinoff from the "quirks"
Yay, french fries!! so bad for you, and yet so good.
....How are fries done in your area?? (not just how you like them by your lonesome)
In Nfld, where i'm from....aside from the malt (my preference) or regular vinegar which is always on the table ...a common menu item in alot of fish and chips places etc are "fries, dressing and gravy".....basically homemade fries, covered with home made dressing/stuffing (bread crumbs, onions, summer savory), and smothered in gravy. This stuff kept me going through university because it was one of the cheapest items out there. Still love it, but rarely eat it.
Another menu item was the "trucker's special"........basically a heart attack on a plate...fries smothered in such things as fried onions, hamburger, deep fried (yes deep fried) chopped hot dogs and gravy. i'm not sure what else goes on this. I've never eaten it.
A dish seen a couple of times in Nova Scotia "the mess"..........fries, hamburger gravy...and if you want it the traditional way, topped with a scoop of ice cream ( I have no idea why this is )
and yes, the ever favorite Poutine. fries..cheese curds and gravy. how can that be wrong?
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I like my fries fresh and hand-cut, (very easy to get here) with a bit of salt and something to dip into-ketchup, whole grain mustard or really good Carolina(Eastern or Western style) BBQ sauce.
The whole smothered-covered thing with fries is very unappealing to me. Baked potatoes, maybe but I like my fries, mostly, naked.
I believe it has been heavily discussed in other boards, but the local-ness of "Fry Sauce" always amazed me. You will not encounter a french fry without being able to get fry sauce in the state of Utah. Cross a border into another state, no one has even heard of the stuff. But in Utah it is always there.
Now, that said, all it is is ketchup and mayo....but it is a strange phenomenon.
It's not just ketchup and mayo; there's some seasoning in there as well but I have no idea what. This is from someone who grew up in Utah and tried to duplicate fry sauce numerous times by mixing ketchup and mayo after I moved away and discovered that no one else knows what fry suace is. When I was growing up in Utah in the 80's it was so ubiquitous that it was actually served in a pump at McDonald's next to the ketchup. For the uninitiated, it's like French dressign but without the relish chunks. If you live in a state that has Artic Circle, it's still available there.
Coming up through school, the most popular lunch item was seasoned fries with honey mustard. I know many of my former classmates still get honey mustard on the side when in restaurants. I am not sure if this qualifies as a local thing, but in my school of 1600 everyone did/does it, as did the students before us, and the students since.