Hot!French fry topping

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autumneyez04
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RE: French fry topping 2004/03/20 20:23:45 (permalink)
Last year while I was busy with College I would eat fries for a quick snack.

If I'm in a real hurry, I'll nuke some frozen fries in the microwave sprinkled with a little salt. They come out very gooey just the way I like them. I either eat with Ketchup or put some salsa and cheddar cheese on top and return to the microwave. Surprised I dont have cancer by now. heh

A friend of mine once baked some crinkle-cut fries with Tony Chachere's (I live in the South and its the about the ONLY seasoning we use lol, but you could use soul or cajun seasoning). We dipped these in Ranch Dressing... talk about WOW! Really wakes ya up.

For a meal I sometimes put leftover chili on top with diced onions and cheese and nice dollop of sour cream on top of that!

Of course most of all, my favorite way to eat french fries is dipped in a nice thick vanilla icecream shake. Hey! Dont dis it till ya try it!!! Artery cloggin I know...

My brother loves to eat his fries with ketchup and tobasco sauce mixed or ketchup mixed with our homemade hotsauce made with rotel tomatoes! Oddly, its pretty good I must say.

Talk about getting creative down here! Hope this has sparked a few ideas for you road foodies out there.
#61
emsmom
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RE: French fry topping 2004/03/24 09:01:13 (permalink)
I like the seasoned fries at O Charleys. No matter where we eat, my daughter always orders Ranch Dressing on the side to dip her fries in.
#62
twodales
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RE: French fry topping 2004/04/06 17:44:47 (permalink)
At Paradise Pup on River Road in Des Plaines Il: 3-way fries...French fries, Merkts Cheddar cheese spread, sour cream and bacon. Once or twice a year we indulge. They also do good char-grilled burgers and excellent individually made shakes including Banana-chocolate, raspberry, oreo, and pumpkin in the fall.

Yummy!
#63
DaveM
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RE: French fry topping 2004/04/06 19:01:32 (permalink)
Poutine is officially home cut fresh fries with cheese curds and onion (brown) gravy.
Mottzarella is often substituted for the cheese curds.
McDonald's serves poutine in Quebec, but very little in the states.
The "newer' chain restaurants in Quebec now offer variations of poutine, including tomato based sauces, as well as the brown gravy ones.
Montreal is great for this as you can choose between the "pomme frites" Belgian style fries in paper cones with mayo based dipping sauces or poutine-both are offered all over the city.
Wish I could remember where, but I once shared a platter of sweet potato fries covered in bacon bits and 3 cheeses, then broiled to melt the cheese, and served with a ranch dipping sauce.
Quaker Steak and Lube in PA tried this, but used frozen french fries and the result was terrible
#64
BooBooMaGoo
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RE: French fry topping 2004/04/07 15:15:11 (permalink)
Anyone hear of Bloomsburg, PA? Every Fall they host a "Fair" ...... one of the best things there are Mountain Fries. Fresh cut french fries topped with mozzarella and cheddar cheese, bacon and ranch dressing. To die for!
#65
carlton pierre
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RE: French fry topping 2004/10/18 16:45:10 (permalink)
I like mayo with my fries. Chipotle mayo I have yet to try but will definitely give it a shot.

carl reitz
#66
sayscalled
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RE: French fry topping 2004/11/15 14:48:57 (permalink)
Two words - A1 Sauce. I use that stuff like ketchup.
#67
dbear
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RE: French fry topping 2004/11/15 15:50:14 (permalink)

After hearing about the European 'mayo on ff' thing I decided to try it. Very good; that is pretty much how I like them now. Unfortunately only the really high fat stuff tastes right. Cheese and cheez wiz are usually too much for me. Years ago I spent some time in Lima, Peru, where ff places are as common as pizza places are in the northeast US. The variety of toppings was greater than I've seen anywhere...kind of like papas fritas are like pasta or rice in some other countries; they put anything on them, and there are usually several choices of potato. The best I remember was at a little place in the Miraflores section of the city which served a kind of potato that tasted like a yukon gold and was served with fresh strawberries.
db
#68
pacman
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RE: French fry topping 2004/12/14 10:52:21 (permalink)
Wow,

I live about 15 miles from Bloomsburg and never knew about MOUNTAIN FRIES.....Guess I need to pay better attention!

Dan

quote:
Originally posted by BooBooMaGoo

Anyone hear of Bloomsburg, PA? Every Fall they host a "Fair" ...... one of the best things there are Mountain Fries. Fresh cut french fries topped with mozzarella and cheddar cheese, bacon and ranch dressing. To die for!
#69
pacman
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RE: French fry topping 2004/12/14 10:59:05 (permalink)
Well, my favorite topping depends on what I am eating.

Hot roast beef sandwich (covered in gravy) then the fries of choice are GRAVY FRIES.

Texas Style Hot Dogs (see the thread in hot dogs forum) then it's got to be TEXAS FRIES. Hot fries with a couple slices of cheese and covered with Texas Hot Dog Sauce.

Fast Food burger, then the fries get salt and ketchup.

One that I don't get often enough is....For lack of a better term....Carnival Fries. We still have local Firemans Carnivals around here for fundraisers and nothing beats fresh cut (or even frozen crinckle cut) fries fresh out of the oil in a cardboard 'cone' with vinegar and salt (maybe some ketchup on the side). Brings back lots of memories.

Dan
#70
Michael Hoffman
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RE: French fry topping 2004/12/14 11:18:15 (permalink)
quote:
Originally posted by BooBooMaGoo

Anyone hear of Bloomsburg, PA? Every Fall they host a "Fair" ...... one of the best things there are Mountain Fries. Fresh cut french fries topped with mozzarella and cheddar cheese, bacon and ranch dressing. To die for!

Never heard of Mountain Fries. Whenever I stop in Bloomsbueg I go to the Buckhorn.
#71
MiamiDon
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RE: French fry topping 2008/05/06 07:49:23 (permalink)
Gravy
#72
djrebel
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RE: French fry topping 2015/06/04 12:50:40 (permalink)
Alfredo sauce
#73
leethebard
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RE: French fry topping 2015/06/04 13:47:23 (permalink)
djrebel
Alfredo sauce


Those would be Italian Fries!!!!
#74
Phildelmar
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RE: French fry topping 2015/06/04 16:31:41 (permalink)
Old Bay.
And thanks for reviving this thread
#75
SBXSTR
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RE: French fry topping 2017/06/18 17:36:30 (permalink)
Plain fries with salt (lots) and pepper with a dipping sauce on the side -- bearnaise or garlic aioli is great. 
 
#76
blizzardstormus
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RE: French fry topping 2017/06/20 11:15:00 (permalink)
During my college days, I dunked my fries in a Brandy Alexander.
 
Now, in my old age, I prefer tartar sauce.
#77
ann peeples
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RE: French fry topping 2017/06/20 12:47:43 (permalink)

#78
1bbqboy
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RE: French fry topping 2017/08/31 18:01:46 (permalink)
pitaplus
The best toppings for fries : tomato sauce,gravy,baked beans,barbecue sauce, Fried polenta wedges,sweet potato wedges,Mayo,Eggs

All at once?
#79
Michael Hoffman
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RE: French fry topping 2017/09/02 21:33:15 (permalink)
When required to eat the things I want vinegar on them.
#80
OzChef
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RE: French fry topping 2017/09/03 05:07:21 (permalink)
Gravy or tartare sauce.  Or tomato sauce (ketchup). And the fries have to be EXTRA HOT!!!
#81
HollyDolly
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RE: French fry topping 2017/10/03 16:36:15 (permalink)
I like just salt and sometimes pepper on my fries. However, I don't mind a little malt vinegar with them either.
#82
MetroplexJim
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RE: French fry topping 2017/10/04 10:18:32 (permalink)
Strange thing #1:
 
I'm not much on the flavored mayo they use in the Low Countries, but the Danes definitely have a better idea -- they use Sauce Béarnaise as their 'ketchup' and it is wonderful on fries.
 
Here at home restaurants that have Béarnaise readily available usually don't serve meals that involve fries, but most places in Paris certainly do.  Steak Frites is a common dish and they are more than happy to slather it with Béarnaise.  And what a happy thing it was to discover that the Five Guys in Paris also have Béarnaise available on request.
 
Strange thing #2:
 
This, I discovered entirely by accident at a local Dallas Fuddrucker's.  I mindlessly squirted some red stuff I thought was ketchup to dunk my fries into.  The red stuff wasn't ketchup but it was a very tangy alternative.  It turned out to be Heinz "Texas-Style" BBQ sauce!
 
While there is no way I'd put this on good barbeque, it was absolutely wonderful on fries.  Subsequently, I bought some at a local grocery and I alternate it and their Carolina variety on fries at home.  And, I have actually carried a bottle of the Carolina-Style with me when we go out for a meal that will involve fries.  Again, I wouldn't ruin good meat with them, but for fry-dunking those two can't be beat!
 

 
 
#83
Ghaz
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RE: French fry topping 2017/10/04 10:52:50 (permalink)
The Cattlemen's Gold is good on fries as well, but it's a little harder to find (at least around here).  I use it on my fries if we're at Smokey Bones.
 

#84
lleechef
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RE: French fry topping 2017/10/04 14:19:29 (permalink)
With fish and chips I dunk the fries in tartar sauce.  Otherwise, ketchup.
#85
Glenn1234
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RE: French fry topping 2017/10/04 17:49:33 (permalink)
I must be boring when it comes to fries.  I like them with salt sprinkled on top and some ketchup on the side to dip 'em in.   
 
Glenn
 
 
 
 
 
 
#86
MetroplexJim
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RE: French fry topping 2017/10/04 18:02:30 (permalink)
Glenn1234
I must be boring when it comes to fries.  I like them with salt sprinkled on top and some ketchup on the side to dip 'em in.   
Glenn

 
As I have always suspected, you are a civilized gentleman.
 
Even though I would never say anything, those benighted individuals who randomly pour ketchup over a pile of fries cause a little 'urp' in the back of my throat.
 
#87
Glenn1234
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RE: French fry topping 2017/10/05 23:26:47 (permalink)
MetroplexJim
Glenn1234
I must be boring when it comes to fries.  I like them with salt sprinkled on top and some ketchup on the side to dip 'em in.   
Glenn

 
As I have always suspected, you are a civilized gentleman.
 
Even though I would never say anything, those benighted individuals who randomly pour ketchup over a pile of fries cause a little 'urp' in the back of my throat.
 




 
Yes, I cringe at ketchup that is squirted all over the fries.  My primary reasoning for the kethcup "on the side" is to keep the crisp fries crisp.  One of my biggest food pet peeves is soggy food that is supposed to be crisp.  I take a similar approach with other food that should be crisp.  When I order country fried steak, I get it with the gravy "on the side."   Sometimes, I get looked at as if I have two heads.  Yes, it's a prettier presentation with gravy on top.  With my way, however,  it allows the CFS to stay crisp, and I still get to enjoy the gravy by dipping each piece as I cut it.  
 
Glenn
 
 
 
Glenn
 
 
post edited by Glenn1234 - 2017/10/05 23:28:19
#88
MetroplexJim
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RE: French fry topping 2017/10/07 10:41:12 (permalink)
Glenn1234
MetroplexJim
Glenn1234
I must be boring when it comes to fries.  I like them with salt sprinkled on top and some ketchup on the side to dip 'em in.   
Glenn

 
As I have always suspected, you are a civilized gentleman.
 
Even though I would never say anything, those benighted individuals who randomly pour ketchup over a pile of fries cause a little 'urp' in the back of my throat.
 




 
Yes, I cringe at ketchup that is squirted all over the fries.  My primary reasoning for the kethcup "on the side" is to keep the crisp fries crisp.  One of my biggest food pet peeves is soggy food that is supposed to be crisp.  I take a similar approach with other food that should be crisp.  When I order country fried steak, I get it with the gravy "on the side."   Sometimes, I get looked at as if I have two heads.  Yes, it's a prettier presentation with gravy on top.  With my way, however,  it allows the CFS to stay crisp, and I still get to enjoy the gravy by dipping each piece as I cut it.  
 
Glenn
 
 
Good Lord! 
Are you my brother from another mother?
 
I always ask for sauces, dressings, and gravies to be served in ramekins.
 
When we set out for Five Guys (as opposed to an on-the-road impulse) I take a plate so they won't wrap my burger.  Otherwise, I stand at the counter, spot my burger, and remove the foil ASAP.  I  soggy bread.  The same with "French Dip"; I'll dip my own, thank you.
 
#89
Glenn1234
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RE: French fry topping 2017/10/09 14:45:52 (permalink)
MetroplexJim
Glenn1234
MetroplexJim
Glenn1234
I must be boring when it comes to fries.  I like them with salt sprinkled on top and some ketchup on the side to dip 'em in.   
Glenn

 
As I have always suspected, you are a civilized gentleman.
 
Even though I would never say anything, those benighted individuals who randomly pour ketchup over a pile of fries cause a little 'urp' in the back of my throat.
 




 
Yes, I cringe at ketchup that is squirted all over the fries.  My primary reasoning for the kethcup "on the side" is to keep the crisp fries crisp.  One of my biggest food pet peeves is soggy food that is supposed to be crisp.  I take a similar approach with other food that should be crisp.  When I order country fried steak, I get it with the gravy "on the side."   Sometimes, I get looked at as if I have two heads.  Yes, it's a prettier presentation with gravy on top.  With my way, however,  it allows the CFS to stay crisp, and I still get to enjoy the gravy by dipping each piece as I cut it.  
 
Glenn
 
 
Good Lord! 
Are you my brother from another mother?
 
I always ask for sauces, dressings, and gravies to be served in ramekins.
 
When we set out for Five Guys (as opposed to an on-the-road impulse) I take a plate so they won't wrap my burger.  Otherwise, I stand at the counter, spot my burger, and remove the foil ASAP.  I  soggy bread.  The same with "French Dip"; I'll dip my own, thank you.
 




 
I might be a brother from another mother!  (Or, at least a cousin.) 
 
I don't go as far as bringing my own plate to Five Guys, but I immediately unwrap the foil.  Janet and I can't figure out why anyone of sound mind would ever get a burger or fries "to go" to take home!  Even if the person lived a few blocks aay, that's too long for sogginess to set in for a burger or for fries. 
 
We also do the same as you in regard to gravies, etc.   There is a large midwestern population SW FL, so there are a decent number of Chicago Italian beef places that are run by Chicago transplants.  We always order it "dry", with the "au jus"  on the side,  and it is still often somewhat soggy.  We wish they would just wait a few more seconds to let the meat drip off before putting it on the crusty bread, ... which becomes no longer crusty.  
 
Glenn
 
 
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