Thanks for the welcome, clothier. Sorry the formula made your head hurt (would that have been like an ice cream headache?)
I should have given the formula in its reduced form:
fries – pretzels = grease = yum
Here in CT ,Cheese Fries and gravy is becoming very popular.The only place to get them is at a diner, unless someone has another spot I don’t know about.
Poutine seems to be a staple in Nova Scotia, PEI and New Brunswick. It seemed that every restaurant I stopped at featured fries and gravy.
Sounded pretty good to me so I bought it, liked it and ordered some more.
It seemed to be a breakfast thing also.
Paul E. Smith
You can find poutine in Northern New England. Specifically Northern Vermont, New Hampshire and Inland Maine.
Back in the days when I still ate at Mickey D’s, I used to get an order of fries and a butterscotch (or may have been caramel) sundae. I would dip the fries in the sweet gooey butterscotch topping. There was nothing quite like the combination of hot, salty and greasy fries with the cool, sweet topping… Not sure if I would still like it, but I did at the time!
And ice tea. Sometimes I stop at Captain D’s just for a glass of sweet tea. As for fries toppings, I picked up the habit dripping them in mayo from ordering frites in Belgium at those street stands. Has anyone tried the wasobi mayo thats in the stores now?
MMMmmmm, fries fresh out of the hot oil! And I haven’t had breakfast yet…
My fave is white vinegar and salt, but I’m Canadian.
My introduction to poutine was when I was seventeen, and went on an exchange trip to Sherbrooke, Quebec. My exchange partner described it as french fries with barbecue sauce and cheese curds. "This," I thought, "is going to be delicious!!" We went to the local Woolworth’s cafeteria and Olaf bought some for us to try. I was disappointed, because it’s not BBQ sauce, it’s brown gravy. (I knew I shouldn’t have trusted him because, earlier, he told me that he was making "creeps" for dinner! He meant crepes.)
Many Americans ask me about poutine. It’s mostly a Quebecois thing, but you can get it outside the province. Last summer I discovered that some locations of Harvey’s (a fast-food hamburger chain in Ontario) carry poutine.
Thank you all for so many good suggestions.
Got to admit, I really liked the cheese fries I had at Gold Coast Dogs on my recent trip to Chicago.
Whoops, I missed the earlier post about fries + chocolate milkshake. I still think vanilla is the way to go.
But I definitely second the "dont’ knock it till you’ve tried it" opinion.
This is not so different from the commercially successful pretzel and ice cream combos like pretzel ice cream cones and Ben & Jerry’s Chubby Hubby.
Except that whereas pretzels + ice cream = salt + cream + sugar,
fries + milkshake/ice cream = salt + *grease* + cream + sugar – all the better!
This possibly strays a bit from the usual connotation of "topping," but I used to get french fries with a vanilla milkshake and dip the fries into the shake. Surprisingly delicious. With a chocolate or strawberry shake, not so good.
In order: vinegar, blue cheese, tartar sauce.
I second the use of Old Bay on fries. It is also excellent on popcorn.
But, I also like Garam Masala and sea salt. Garam Masala is an essential Northern Indian cuisine spice blend that often includes cumin, coriander, cinnamon, cardamom, cloves, black pepper and Indian bay leaves among others.
St. Louis Browns fan
French fry topping
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