As Humbledeer will attest there is something more to it, there is something about the Flanders potatoes. There are some other things in the cooking and what they are served with. (Not ketchup!)
When I lived in Brussels one year there was a potato blight and they imported a lot of Idaho potatoes which the relevant U.S. embassy attache swore up and down would wow everyone, umm, they unfortunately didn't. It was with relief that the switch back was made with the next crop.
When I lived in Brussels one year there was a potato blight and they imported a lot of Idaho potatoes which the relevant U.S. embassy attache swore up and down would wow everyone, umm, they unfortunately didn't. It was with relief that the switch back was made with the next crop.
Sorry haven't had decent fries in years in Flanders/Belgium. Overrated, not jealous in any way. Got good fries in Liege recently, food in Wallonie (french speaking part) often is quite good. The sour mayonaise is good stuff. Ketchup is rarely served with french fries here although US companies like McDonalds keep pushing 🙂
* In the Netherlands we have "patatje oorlog" which means "war chips". It is french fries with mayonaise, sate sauce and onion. The war is in your stomach after consuming 😀 http://streetcuisine.blogspot.de/2011/01/patat-oorlog-dutch-street-fusion.html
* for lovers of real snack horror we have the "kapsalon" ("hairdressing salon") which is a true calorie bomb: https://en.wikipedia.org/wiki/Kapsalon
* and our classic "patatje speciaal" (special chips): http://www.thedutchtable.com/2011/05/patat.html
Too many snacks here really: http://www.lilies-diary.com/en/dutch-cuisin/
And let's not forget our excellent Joppiesaus ! The only new sauce that stayed and took a piece of the market. https://en.wikipedia.org/wiki/Joppiesaus
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The Kapsalon sounds interesting, I always make a point of having poutine when I go to Montreal. Apparently both are caloric horrors, and not something I would want every day or even regularly, but fun once in a while. Something to try if I make it to the Netherlands in the future.
@kevinkr: Point with kapsalon is to not wait too long as the fluid stuff makes the fries less optimal after a while. The Joppiesaus ("Joppie sauce" pronounced as Yoppy) is something you're going to take home with you I am sure. I never wanted to try it but when I was more or less forced to taste it and I was lost. Better than ketchup, better than mayonaise. Not a very fat substance but a refined taste with texture and freshness. It can't be kept too long (max. 3 weeks) because of the ingredients but if the americans would try this we would export millions of gallons of it 🙂 Even the belgians buy it. The recipe is a secret which is sold to a large sauce producing company by the lady who invented it.
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Yukon Gold.
If that's not availalble an Idaho russet works as well.
Kev, next time you're on the west coast we will make you some poutine. There's more to it than just curds and gravy. You do so many things.
Bacon
Did I say bacon? I actually meant to say bacon.
Bacon, there I said it.
And whatever else your heart desires
Just no sandwich spread or anything resembling mayonnaise. Never figured that one.
If that's not availalble an Idaho russet works as well.
Kev, next time you're on the west coast we will make you some poutine. There's more to it than just curds and gravy. You do so many things.
Bacon
Did I say bacon? I actually meant to say bacon.
Bacon, there I said it.
And whatever else your heart desires
Just no sandwich spread or anything resembling mayonnaise. Never figured that one.
Minnesota; Home of the Jucy Lucy, with the cheese on the inside.
Haven't been in a fast food place in years. Can't even handle the smell anymore.
Haven't been in a fast food place in years. Can't even handle the smell anymore.
As a Brit I have to say all french fries are an abomination. The Chip is where its at. Now to get the ultimate in crispy you need to seal the chopped spud in a vac bag and then stick in an ultrasonic cleaning bath for 2 minutes. That breaks up the surface enough to allow crispyness. Quite where the line is these days between large steak fries and small roast potatoes is getting confusing.
Sadly here in the south of england getting good gravy, mushy peas or curry sauce to go on the chips is hard unless you make it at home. Which is a shame because you only really crave chips and mushy peas after a plurality of beverages.
Currywurst is just starting to reach UK shores. Too late for me sadly...
Sadly here in the south of england getting good gravy, mushy peas or curry sauce to go on the chips is hard unless you make it at home. Which is a shame because you only really crave chips and mushy peas after a plurality of beverages.
Currywurst is just starting to reach UK shores. Too late for me sadly...
Sherri was not home tonight, and all this talk about burgers made me want one.
My grill is outside on an uncovered deck. It was 35 degrees and this mixture of rain, frozen rain, and snow was falling and the wind was blowing it around quite a bit.
I went outside and tried the rather wet grill, and it lit on the first try. I grabbed a slab of ground grass fed Angus beef out of the freezer, thawed it in the microwave and tossed it on the grill. There were no buns to be found, but there were some "everything" Bagel Thins in the freezer. Tossed one into the toaster. I sliced up some tomato and onion, and grabbed two slices of sharp cheddar, and built myself a burger. It was better than anything McBarf can make, costs less too.
My grill is outside on an uncovered deck. It was 35 degrees and this mixture of rain, frozen rain, and snow was falling and the wind was blowing it around quite a bit.
I went outside and tried the rather wet grill, and it lit on the first try. I grabbed a slab of ground grass fed Angus beef out of the freezer, thawed it in the microwave and tossed it on the grill. There were no buns to be found, but there were some "everything" Bagel Thins in the freezer. Tossed one into the toaster. I sliced up some tomato and onion, and grabbed two slices of sharp cheddar, and built myself a burger. It was better than anything McBarf can make, costs less too.
I like a good chip, say 3:1 across on fries (if mcdonalds are a reference), and two stage cooking avoids burning on the outside before they're cooked through. Don't know if you do it for the same reason. They can be wrapped in paper for a few minutes so they aren't too crispy on the outside.
Makes sense given the population mix.
For those who don't know https://en.wikipedia.org/wiki/Currywurst
For once something tasty* that the british had a hand in 🙂
*By which I mean considered tasty internationally by those who think we still have the blandest cuisine in the world. 🙂
Anyone else remember the Big Mick @ Mcdowells from the Eddie Murphy movie Coming to America?
https://youtu.be/29wNCH4RBrk
https://youtu.be/29wNCH4RBrk
I'm a second hand vegetarian......Cows eat vegetation, I eat cows.
No offense intended toward the PETA crowd, just a funny T-shirt I saw on a waitress in a hamburger joint in Venice Florida.
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