When I eat seafood, I like Cajun fries in tartar sauce.
There’s a great little pub here in CT that lists "Soggy Fries" on the menu….shoestrings SOAKED in a rich brown gravy and then covered with melted cheddar. They should accompany that dish with a coupon for an angioplasty.
One of my personal favorites for my fries is a mixture of ketchup and yellow mustard. I get weird looks for that. (Though I get even weirder looks when I ask for sauerkraut on my cheeseburgers!)
Here in Rhode Island, Malt Vinegar is the condimemnt of choice. Of couse when I was living in Pittsburgh, french fries were added to Salads and were also put inside sandwiches. While I was living in Seattle, fries were dipped in tartar sauce.
Cheesefries are big in the Philly area. It’s an offshoot of cheesesteaks. The same cheesewhiz that is used on some cheesesteaks is poured over fries.
I like cheesefries with old bay seasoning which is known as spicy cheesefries here. In local diners, gravy is a popular topping for fries.
Best fries I ever ate: In Mons, Belgium, freshly cooked spuds, served up in a cone, with Sauce Americaine (kind of a spicy, red, tartar sauce ) ohhhhhhhhh soooooooooooooooo good.
In the Midwest it’s Chili and Cheese on Fries.
Also my daughters and their friends dip their fries in chocolate milk shake. I haven’t tried it yet…but they know I will. They grew up with the suggestion to "just try it"…a good suggestion, I think, for all "roadies". [:D]
In some seafood places along both sides of Chesapeake Bay, Old Bay seasoning is used on French fries. The result is pretty good and I enjoy them like this.
I like to salt my fries the moment they come out of the oil. For a different taste sensation, I sometimes pepper them when they’re still wet from the hot oil. Fresh ground pepper, finely grated.
If I ever find myself in a hotbed of fries and gravy, I’ll sure try an order.
St. Louis Browns fan
Sprinkle some quality romano or parmesan cheese and a dash of garlic powder on your fries for some good eating.
Never heard of Mountain Fries. Whenever I stop in Bloomsbueg I go to the Buckhorn.
Well, my favorite topping depends on what I am eating.
Hot roast beef sandwich (covered in gravy) then the fries of choice are GRAVY FRIES.
Texas Style Hot Dogs (see the thread in hot dogs forum) then it’s got to be TEXAS FRIES. Hot fries with a couple slices of cheese and covered with Texas Hot Dog Sauce.
Fast Food burger, then the fries get salt and ketchup.
One that I don’t get often enough is….For lack of a better term….Carnival Fries. We still have local Firemans Carnivals around here for fundraisers and nothing beats fresh cut (or even frozen crinckle cut) fries fresh out of the oil in a cardboard ‘cone’ with vinegar and salt (maybe some ketchup on the side). Brings back lots of memories.
I live about 15 miles from Bloomsburg and never knew about MOUNTAIN FRIES…..Guess I need to pay better attention!
After hearing about the European ‘mayo on ff’ thing I decided to try it. Very good; that is pretty much how I like them now. Unfortunately only the really high fat stuff tastes right. Cheese and cheez wiz are usually too much for me. Years ago I spent some time in Lima, Peru, where ff places are as common as pizza places are in the northeast US. The variety of toppings was greater than I’ve seen anywhere…kind of like papas fritas are like pasta or rice in some other countries; they put anything on them, and there are usually several choices of potato. The best I remember was at a little place in the Miraflores section of the city which served a kind of potato that tasted like a yukon gold and was served with fresh strawberries.
Two words – A1 Sauce. I use that stuff like ketchup.
I like mayo with my fries. Chipotle mayo I have yet to try but will definitely give it a shot.
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