Hot!Cheese Fries. What type?

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djrebel
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RE: Cheese Fries. What type? 2008/06/22 05:26:05 (permalink)
melted mozzarella cheese and melted swiss cheese...Dj
#31
lleechef
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RE: Cheese Fries. What type? 2008/06/22 05:53:28 (permalink)
A plain 'ol good fry is hard enough to find, much less gunk it up with cheese fries. Or maybe that is the function of the cheese........to hide the BAD fries?

I make them fresh at home and all I need is a little salt on them. Hot and crispy and delicious.
#32
leethebard
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RE: Cheese Fries. What type? 2008/06/22 06:36:36 (permalink)
I agree 100%!!!
#33
Cheesemonger
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RE: Cheese Fries. What type? 2008/07/11 16:55:42 (permalink)
Sharp shredded cheddar would be my favorite on fries. Oh yeah! Although truffle fries are quite tasty, but not really "cheese fries" (except for some parmesan cheese...).
#34
db1105
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RE: Cheese Fries. What type? 2008/07/12 15:57:19 (permalink)
Whiz all the way!
#35
CCinNJ
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RE: Cheese Fries. What type? 2008/07/29 03:51:10 (permalink)
Poutine in Canada, was very interesting. Basically it is fries with cheese curds and gravy. It is very good. Recently, I have seen it pop up in NYC restaurants.
#36
meggie05
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RE: Cheese Fries. What type? 2008/07/29 18:44:15 (permalink)
As a teen I use to get cheese fries from Beef Villa, Fries in a strofoam cup with cheese sauce poured on, ate them with a plastic fork.
#37
djrebel
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Re: Cheese Fries. What type? 2015/05/30 09:49:54 (permalink)
pour alfredo sauce, salt, peper.
#38
djrebel
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Re: Cheese Fries. What type? 2015/06/04 12:45:29 (permalink)
Alfredo Sauce
#39
leethebard
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Re: Cheese Fries. What type? 2015/06/04 13:48:01 (permalink)
Those would be Italian Fries!!!
#40
gostillerz
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Re: Cheese Fries. What type? 2015/10/30 23:29:02 (permalink)
Not a fan of real cheese on fries. Try to grab 3, you get 21 of clumpy, hard, bland glue. Cheese sauce is weak too. It makes the fries soggy. Cheese sauce on the side is good. I do the same for gravy, but that's another thread.
#41
stricken_detective
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Re: Cheese Fries. What type? 2015/10/31 23:19:45 (permalink)
On the side.
#42
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