French fries, pomme frites, potato sticks. Let's argue!

In reply to slowbird :

Get thee to Detroit, specifically the Lafayette Coney Island, and feast upon the chili cheese fries.  It’s worth the trip.  And the lava poop you’ll suffer afterwards.

I think putting the vinegar on the fries all at once makes the fries a bit too soggy for my tastes. Mixing the vinegar and ketchup or just dipping in the vinegar as you eat retains the crunch but adds the zing of the vinegar.

I didn't go get a burger and fries, I decided to be responsible. But man was that tough.

Seasoned waffle fries, dominate all. 

Invincible if they are homemade.

Gravy, ketchup, mustard, ranch, honey, a Wendy's frosty, salt, whatever. Love me some fries.

Vinegar is unfit for human consumption and the only practical use for the stuff is removing hard water spots, and even then make sure you are in a well ventilated area because the smell is enough to kill children and the elderly. #sorrynotsorry #fightme

Crinkle cut cafeteria stile fries are the worst. They are never done enough. 

Chik fil a’s waffle fries and hash brown discs are delicious when hot as hell, then instantly become awful once cooled off. 

Got a bar restaurant nearby that does tater tots right. They are pretty much cooked twice as long as most places do, nice and brown and so crispy. 

I recall checkers having some real good fries, i havent eaten there in prob 15+ years though.

Arbys too. I remember the fries being pretty great, especially the curly fries, but thats another restaurant that i only visit on rare occasions. Like averaging less than 1 visit a year. 

And poutine is pretty awesome when done right. 

And proper dressed “greek fries”. 

That salad i had for lunch apparently wasnt enough. 

In reply to AngryCorvair :

Oh dang. I do enjoy a good chili sauce on...well on anything really.

RevRico said:

 

Battered fries though, suck donkey balls, because crispy is not a flavour, its a fashion.

 

.

 

Fixed.

Fried potato salad with cheese croutons and beef vinaigrette.

In other words: Poutine

barefootskater said:

Vinegar is unfit for human consumption and the only practical use for the stuff is removing hard water spots, and even then make sure you are in a well ventilated area because the smell is enough to kill children and the elderly. #sorrynotsorry #fightme

QFT

There's a hot dog place in the area that does tots to a Cap'n Crunch level of crispness. 

I hate waffle fries, steak fries, tater logs and tater tots.  Each of these I liked when they first came out, but the classic fry had stood the test of time.  I currently like fresh cut fries, but they need to be cooked thoroughly.  My all time favorite fries were those served at the Kress’s store lunch counter in the 60s when I was a youngster.     They were the crinkle cut fries and probably cooked in lard.  I usually add ketchup, but the SC state fair had the thin Fisk’s French fries that only get salt and malt vinegar.  

I am so hungry right now.  

I like all manner of fried potato.

Covered in mayo and peanut butter? Yes.

Alongside currywurst? Yes.

Steak n Shake? Yes. Covered in hot sauce.

Cottage style? Yes. 

At a fair drowning in vinegar? Yes.

In reply to Jordan Rimpela :

AngryCorvair said:

In reply to slowbird :

Get thee to Detroit, specifically the Lafayette Coney Island, and feast upon the chili cheese fries.  It’s worth the trip.  And the lava poop you’ll suffer afterwards.

That looks like canned Wolf chili or something. It's making me sick to my stomach just looking at it!

02Pilot said:

The Euro version, fried in very hot olive oil, is the correct one. These require nothing but salt and pepper. Anything else is just taking away from the experience to some degree.

And anyone who puts malt vinegar on them is just wrong. Dead wrong.

You sound like someone who hasn't had fries cooked in Duck Fat. 

In reply to RevRico :

He's not wrong.

Personally, I don't like them.  I'll eat them if that's all there is, but there are better things to eat.

AngryCorvair said:

In reply to slowbird :

Get thee to Detroit, specifically the Lafayette Coney Island, and feast upon the chili cheese fries.  It’s worth the trip.  And the lava poop you’ll suffer afterwards.

It looks like they recycled that and put it back on the fries! Not saying it tastes bad, just that it looks terrible (as do a lot of other things that taste great).

z31maniac said:

AngryCorvair said:

In reply to slowbird :

Get thee to Detroit, specifically the Lafayette Coney Island, and feast upon the chili cheese fries.  It’s worth the trip.  And the lava poop you’ll suffer afterwards.

 

That looks like canned Wolf chili or something. It's making me sick to my stomach just looking at it!

When my stomach is upset and I spend the morning spraying mud .........

RealMiniNoMore said:

There's a hot dog place in the area that does tots to a Cap'n Crunch level of crispness. 

I'll believe that when my mouth bleeds.

z31maniac said:

02Pilot said:

The Euro version, fried in very hot olive oil, is the correct one. These require nothing but salt and pepper. Anything else is just taking away from the experience to some degree.

And anyone who puts malt vinegar on them is just wrong. Dead wrong.

You sound like someone who hasn't had fries cooked in Duck Fat. 

I have, and they're excellent - in fact, I'm already planning to visit a place in Portland, Maine that specializes when I'm up there in a couple months - but that preparation is unusual enough to fall outside of the normal classifications IMO. By contrast, olive oil is the standard across much of Europe (at least the Mediterranean-adjacent parts), and the fries are consistently lovely and readly available.

02Pilot said:

z31maniac said:

02Pilot said:

The Euro version, fried in very hot olive oil, is the correct one. These require nothing but salt and pepper. Anything else is just taking away from the experience to some degree.

And anyone who puts malt vinegar on them is just wrong. Dead wrong.

You sound like someone who hasn't had fries cooked in Duck Fat. 

I have, and they're excellent - in fact, I'm already planning to visit a place in Portland, Maine that specializes when I'm up there in a couple months - but that preparation is unusual enough to fall outside of the normal classifications IMO. By contrast, olive oil is the standard across much of Europe (at least the Mediterranean-adjacent parts), and the fries are consistently lovely and readly available.

Interesting! I had never even heard of that since olive oil has a lower smoke point than many oils used for deep frying. 

You still have to search it out a bit, but it's not uncommon to find them here in Oklahoma. Reminds, it's been awhile since me and the mrs have had some. We need to go back here again. This guy has built quite a new cross section of restaurants in the region starting with an old school pub in downtown Tulsa about 15 years ago.

https://www.fasslerhall.com/

In reply to RevRico :

The mayo/peanut butter pairing was a happy accident. I got some fries at the Xmas market and chose those toppings. Well, the mayo fell into the peanut butter and that was that. I was probably slightly drunk and cold. 

Proper fries are cooked in lard, shortening, or animal fat. That and some salt and I'm good. I only know of one place that still cooks that way. It's the only place I get fries that are decent anymore.

If they need help, I skip the red sugar sauce and use mayo or ranch with copious amounts of black pepper. 

Alternatively if you can only get really badly prepared fries then poutine is acceptable or liberally covering them with chili, any cheese other than American, and jalapenos. Ranch, salsa, or sour cream on the side is a nice touch.

Edit: If you have a Frosty or chocolate shake to dip them in, then the quality of fries is much less important.

Toyman01 said:

Edit: If you have a Frosty or chocolate shake to dip them in, then the quality of fries is much less important.

That's like saying "If you have urine to mix in it, the quality of the beer is much less important."

Duke said:

Toyman01 said:

Edit: If you have a Frosty or chocolate shake to dip them in, then the quality of fries is much less important.

That's like saying "If you have urine to mix in it, the quality of the beer is much less important."

 

No sir. French fries in a dipped in a frosty, is one-way ticket to Flavortown.