Fry Me a River
What makes a great french fry? Who makes a great fry? I got in a very heated debate last night with other fry hounds and we couldn't come to clear set of standards. Some liked then thin, others thick. Skin on or skin off? Condiuments used. Is ketchup heaven or heresy? Malt vinegar or mayonnaise? Salt and pepper. I hate pepper on fries, but most others love it. I would love to hear your thoughts....And by the way, I like my fries thick cut and short (almost like potato bombs), skin on, lightly salted and for me...ketchup. But the ketchup must be in a pool, not on the fries so I can dip. As well, I squirt a little Rooster sauce on top for a jolt of heat.Horseradish sauce with a touchof dijon mustard is a fun change and truffled mayo is over the top.
Fairly thick cut.
Crispy on the outside and nice and fluffy inside.
moderate amount of salt and a bit of pepper.
Ketchup is my condiment of choice. I do love me some good poutine though.
Regular cut...with/wo skin....crispy out...done inside..Dash of salt..pepper optional....No Sauce of any kind....I like the taste of potato....
Medium cut. Classic poutine (chicken gravy and fresh cheddar cheese curds).
BTW, isn't "Fry Me a LIver" the correct song title?
Medium cut, skin on and slightly limp. I want to taste potatoes! I occasionally dip into a bit of ketchup, but like them best next to a chicken fried steak so I can eat them with the cream gravy!
I thought the song was "Cry me a River."