Official French Fry Thread!

[GallopingGhost]

Thanks smirkymonkey and stevil!

Please post your favorite recipes, whether you love them or hate them, how you eat them, ect.

Thick cut, shoestring, breaded, crinkle cut?

I like mine with bleu cheese crumbles and garlic. Chopped parsley on top.

[no_hypocrisy]

1. Poutine!

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[Siwsan]

2. Oh yea!

Now I'm hungry!!

[GallopingGhost]

11. I've seen a bagged poutine

at Trader Joe's, but I've never tried it. Brown gravy and cheese chunks, right?

[no_hypocrisy]

15. Yup

[flotsam]

17. Not quite...

Real poutine is made with cheddar cheese curds and the brown gravy is not just off the shelf stuff. Wiki says:Brown gravy: Traditionally a light and thin chicken, veal, or turkey gravy, somewhat salty and mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec. The gravy should be substantial, but still thin enough to easily filter down into the mass of fries and cheese curds.[16] These sauces typically also contain vinegar or a sour flavouring to balance the richness of the cheese and fries. Traditional poutine sauces (mélange à sauce poutine) are sold in Quebec, Ontario, and Maritime grocery stores in jars or cans and in powdered mix packets; some grocery chains like Sobeys even offer their own house brand versions.

[smirkymonkey]

20. Yes, I tried it for the first time about a year ago and it's addicting!

I didn't think I would like it but I loved it! Best comfort food!

[democratisphere]

3. French fries with Greek Sauce!

Mmmmmm good!

[GallopingGhost]

10. What's in the Greek sauce? n/t

Looks like chili cheese!

[stevil]

4. Promised reply, Belgian Fries.

Idaho Russets, cut 3/8 inch. Soak them in cold water from your tap. Heat your oil, peanut is preferred but expensive, beef tallow is the best but hard to find in small quantities, go with an oil blend, shortening is best for home cooking and bring it to 250 degrees. Cook the fries after removing them from the water and drying them a little bit with kitchen towels or paper towels. Blanch them for 10 Minutes at 250 degrees. Put them in a storing vessel after letting them drain the oil for a few minutes. Let them reach room temp and then put them in the fridge uncovered, bring them to fridge temp, cover and store overnight. Fry them at 350 degrees the next day and you have an excellent fried potato. I cook professionally and devised this through trial and error. Ketchup is totally cool to eat with these but a little sea salt or flavored salt is all I need. Sorry for the delayed response, I've been at work most of the day, can't pass up up a French Fry post. Peace

[GallopingGhost]

7. Thanks for this.

I'm going to try these soon.

I've gotten kind of lazy with fries and usually just buy a good quality store brand, but the homemade taste so much better.

[stevil]

16. No problem

I promise you that these will be amongst he best fries you have eaten. I bought a thermometer that reads up to 450 degrees for under 10 bucks at my local grocery store. At home I just use it and a heavy duty pot, home frying appliance are a waste of money, not enough capacity.

[Wawannabe]

5. Hot!

I need fries to be HOT when served. Crispy and done inside but not overdone!
One of the few fried foods I still eat.
Sea salt is all I need but have dunked in a package of ketchup with the top torn off.
Craved them like mad when I was pregnant.

Recently used a recipe to par boil- cool - then hand cut and coat in olive oil and bake. Crispy baked fries? Yep. Par boiling helps them crisp in the oven unlike baking raw hand cut fries.

[GallopingGhost]

9. I agree; cold or reheated fries

don't taste good.

[Mr.Bill]

6. If anyone has ever been to Ocean City, MD,

Thrasher's on the boardwalk. French Fries is all they served. Don't even think about ketchup. Vinegar and salt is how to eat them. They are fried in peanut oil.

I honestly have not been there since I was a kid 50 years ago, but I have spoken to people in recent years who say the place hasn't really changed.

http://thrashersfries.com/

[GallopingGhost]

8. From the picture they

resemble the fries at Five Guys. Are they better?

[Mr.Bill]

12. I've never been to Five Guys.

All I can tell you is in the 50 years since I ate them I've not found anything like them.

[GallopingGhost]

13. They must be good if

they've been in business that long and don't serve anything else.

[Mr.Bill]

18. Yep, since 1929.

I haven't been there for a long time, so I don't know if they still just serve French fries, but that was the case when I was there in the 60s.

[Retrograde]

14. The best I've ever had

were a couple of places in the Netherlands that claimed they were "authentic Belgian style": fried once in beef tallow, then re-fried on order. And they were actually good with mayonnaise! Good, fat, freshly cut fries - the first fry cooks them, then the 2nd crisps them up.

Now I want to go to the Netherlands - In-n-Out's fries are OK, but nowhere near that good. I think you really need the beef tallow.

[Codeine]

19. Hot, crispy, and liberally doused with

malt vinegar or - in a pinch - apple cider vinegar.

[smirkymonkey]

21. Yes! You did it!

The best fries I have ever had were in Belgium and The Netherlands. They have a special way of cooking them and they are so delicious! They serve them with a number of different sauces but they are big on mayo. I thought it would be disgusting, but it wasn't bad. I sometimes mix ketchup and mayo together which is pretty good too.

A popular Belgian dish is Moules Frites which is mussels (served many different ways) with fries and you can dip them in the mussel sauce that is left over.

One of my favorite condiments is English malt vinegar. I prefer thicker fries, like the English chips.

We have place here in Boston called "Saus" and it serves Belgian style fries w/ tons of different sauces and poutine. http://www.sausboston.com/menu/

If you love fries, it's one of the best places ever.

I will admit that every now and then I get a craving for McDonalds fries - just plain - when I am traveling or in a train station or something, but that is only a few times a year thing.