This may seem a little far out but when I visit Captain D’s, I dip my fries in their vinegar. In addition I dip them in the tartar sauce.

Just as a side, Captain D’s has great fries.

Paul E. Smith
Knoxville, TN

What i have on my fries depends on what I am eating

I like ranch dressing on my fries when I have Hot Wings

With Beef I just soak up the beef juices or gravy if it is available

At Mickey D’s I’ll get a side of barbeque or sweet and sour sauce for my fries. Of course, thay are goos unadorned as well.

Bottom line, I find myself using ketchup on my fries less and less these days.

love curry sauce on my fries and when i order fish and chips and their is a really good tartar sauce, i use that on my fries and eat the fish as is.

I stole this idea from Pomme Frites in NYC (Belgian-style twice frieds served in paper cones), but it’s really good. I mix mayonnaise with mustard and a little honey. The result? Honey-mustard mayo. Equally good on chicken (or un-chicken, as I’ve been eating lately.)

In So. Cal there used to be a place called Knowlwoods, they had a dish called Irish Nachos, Fries covered in cheese, bacon bits and green onions that you dipped in ranch.. awesome…

My favorite was a recipe for `augmented’ ketchup I got in Bon Appetit – not sure of the proportions but it was ketchup blended with roasted ground cumin seed, lime juice, chipotles in adobo, and a little tequila. Killer!

When eating crabs here near the chesapeake bay we make a dip from crab spice, salt, and vinegar (these are usually on the table with small plastic dipping cups to mix it to your taste)and this is great for dipping fries too! My wife makes a pretty mean Salisbury steak W/brown gravy, fries on the side covered with the gravy is killer!

I love gravy fries but I have yet to find a place in central Ohio that has them. I discovered them in Erie, PA on an after bar stop at a place (the name of which escapes me) for a meatball omlette and the fries. So far, I have only found them there and at a place in North Carolina. My roommate was from Erie (not far from Pittsburgh) so he introduced me to fries on sandwiches, salads, anything really. As someone mentioned earlier, around the midwest, mostly what you can find is chili cheese fries. I particularly liked the ones at Camp Washington in Cincinnati.

I like to sop up all the juice from my homemade buffalo wings with fries…and the blue cheese goes well with that combination. If i dont have the wings, i use good old fashioned ketchup. sometimes a nice ranch. Kens usually.

quote:

Originally posted by redtressed

Usually I prefer mine naked and wanting……salt that is, but I have been known to dash on some vinegar, or dip them in a blue cheese and ranch style dip. I also hoard the Southwestern dips from Arbys, for my frnech fry pleasure. Old bay is a treat once in awhile too. What I do NOT like are those pre-seasoned fries like Curly fries, LongBranch , Fajita fries…….blech and blechier

What is it with those Curly fries? And where are the Moe and Larry varieties? [:D]

When eating fish ‘n chips I always make extra tartar to dunk the fries in too!

Usually I prefer mine naked and wanting……salt that is, but I have been known to dash on some vinegar, or dip them in a blue cheese and ranch style dip. I also hoard the Southwestern dips from Arbys, for my frnech fry pleasure. Old bay is a treat once in awhile too. What I do NOT like are those pre-seasoned fries like Curly fries, LongBranch , Fajita fries…….blech and blechier

Ketchup spiced with Tabasco—which i see that i now can buy ready made,great on fries and burgers! Also like fries with a creamy horseradish sauce or salt and lime juice!

Not being much of a ketchup fan, if I put anything on fries, it is just salt and pepper and sometimes a hearty splash of Tabasco. If there is a good homemade or European-style mayo, I’ll dip the fries in that (a habit formed in the Netherlands). That chipotle mayo sounds quite tempting, though.

quote:

Originally posted by olphart

Was it better than Jack’s Secret Sauce, Maynerd???

Ohhh Yeah!
It had a bit of tang to it as I recall. The mustard must of had an extra shot of vinagar.
My mom would try to duplicate it when I was a kid, but she never got the combination right, bless her heart.