List of accompaniments to french fries
|This article needs additional citations for verification. (January 2010)|
French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably ketchup, curry, curry ketchup (mildly hot mix of the former two), hot or chili sauce, mustard, mayonnaise, honey mustard, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, fresh cheese curds (especially Canada), or honey.
Even the smallest Belgian town has a frietkot (literally, "fries shack"). Traditionally, take-away fries were picked by the fingers out of a tip bag wrapped from a square sheet of paper, while walking on the streets. By the 1970s and 1980s, with several meat accompaniments gaining popularity, more practical open carton boxes and tiny plastic forks became available. One can order a small or large portion; often three or four sizes are priced. Fries with mayonnaise or one of a wide variety of other typical Belgian sauces is a fast food classic in Belgium, often eaten without any side orders. Prior to 1960, the choice of accompanying items was limited to a pickled herring, a cold large meatball boulet or red-coloured garlic sausage cervela, or a beef or horsemeat stew. Since 1960, these choices include stoofvlees or stoofkarbonade and a wide variety of deep-fried meats, such as chicken legs, beef or pork sticks, minced beef, pork, chicken, or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference. An example of an additional on-the-spot preparation is sometimes in Flanders called mammoet speciaal (mammoth special), a large frikandel (curryworst in Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed with mayonnaise and (curry-)ketchup. The earliest of the current wide array of sauces, are mayonnaise, fritessaus or sauce pommes-frites ("fries sauce" in English—see the sections on France and the Netherlands) and a local pickle-sauce similar to piccalilli. Though Belgians do not sprinkle vinegar on fries, they may eat them with cold mussels out of the shells preserved in vinegar, entirely uncomparable to the national dish with freshly boiled hot mussels served in the shells.
In Canada, French fries are the main component of a dish called poutine, a mixture of French fries with fresh cheese curds, covered with a hot gravy (usually), hot chicken sauce (much less common), or chicken BBQ sauce (rarely). This dish was invented in rural Quebec in the late 1950s and is now popular in many parts of the country and is served at many fast-food chains. Several Québécois communities claim to be the birthplace of poutine. A variant, "disco fries", may be found in the Northeastern United States.
In Newfoundland, "chips, dressing and gravy" (referred to by outsiders as "Newfie fries") comprise French fries topped with "dressing" (turkey stuffing made with summer savory) and gravy. Another variation consists of topping the French fries with either ground beef, hot dogs, dressing and cheese and topped with gravy. Yet another Newfoundland recipe called a "mess" (compare with "poutine") consists of fries, gravy, dressing, and wieners.
In Prince Edward Island, "fries with the works" (or FWTW as it is some times called) is a combination of French fries, fried hamburger, fried onions, gravy (usually beef), peas, and optionally mushrooms. Other common toppings include green onions, tomatoes, carrots, sour cream, and grated cheese.
In the Ottawa Valley, french fries are sold from trucks known as "chip wagons," and fries are available topped with melted butter. It is also customary for the server to allow the customer to add seasonings like salt, pepper, and vinegar halfway through filling the container.
In France, a common dish is fries and a steak. French fries are also popular as a side dish to kebabs, roasted or fried chicken, and hamburgers. The fries are often accompanied by ketchup, mayonnaise, Dijon mustard, and sometimes a vaguely béarnaise-like sauce called "sauce pommes frites" (found also under the same name and with a similar form in French-speaking Belgium, and in Dutch-speaking Belgium and the Netherlands as fritessaus), which is available at local McDonald's restaurants and in bottled form in supermarkets.
In Iceland, french fries are served either salted or seasoned with a special blend of spices marketed as French fry mix (kartöflukrydd), and accompanied by cocktail sauce or ketchup. Fries are commonly sold in fast food outlets as a side dish. The earliest mention of french fries in Iceland is in a cookbook published in 1945, under the title Potatoes boiled in lard.
Malaysia and Singapore
In Malaysia and Singapore, chips or fries are often served with Western food dishes and usually served with tomato ketchup and chilli sauce, or sometimes "Chilli-Tomato" Sauce (if they mix chilli sauce with tomato ketchup together).
In the Netherlands, fries are popular as fast food and served in vending points similar to the ones in Belgium. Fries are served with mayonnaise or a lower-fat version called fritessaus (fries sauce), although the latter is often also referred to as mayonnaise. This combination is usually called patat met (for "fries with"), as opposed to patat zonder (fries without, without any sauce). Other popular sauces are satésaus (satay sauce, a peanut sauce that is also served with the Indonesian meat sate), curry ketchup, and speciaal (special; a mixture of chopped raw onions, frietsaus, and curry ketchup or tomato ketchup). Another interesting combination is Patatje Oorlog (Dutch for French Fries War), which is French fries with mayonnaise, sate sauce, and onions, a variety that differs from region to region, and even from one snackbar to another. While it sometimes means mayonnaise (or rather, fritessaus, or fries sauce), peanut sauce and chopped raw onions, in other places it means the fries are accompanied with all condiments available. On average, Dutch snackbars typically offer between 9 to 10 different condiments to be eaten with fries, or to be combined (the condiments are rarely free in Dutch snackbars), but some venues serve many more. A recently introduced way of serving fries is the kapsalon (hair salon, named so because Nataniël Gomes, a hairdresser from Rotterdam invented the dish), which consists of fries, shoarma (or another kebab style such as Doner), lettuce, molten cheese, hot sauce and garlic sauce in an aluminum foil tray which is then briefly baked off in an oven. Another recent addition to the plethora of accompaniments is Joppiesaus, a mayonnaise-based sauce whose recipe is a trade secret. In 2013 a fast food store in Amsterdam started selling fries with cannabis sauce.
In the Philippines, they are often served with a sprinkling of powdered flavors, primarily cheese, sour cream, or barbecue. In some fast food chains, these are topped with cheese sauce and minced bacon. They also serve fries with ketchup and some restaurants serves it with gravy.
In Thailand, French fries are called mun farung thod (Thai: มันฝรั่งทอด; lit. "deep fried potato") but are also commonly known as fren frai (Thai: เฟรนซ์ฟรายด์, or Thai: เฟรนช์ฟรายด์). Besides being available from the usual Western fast food outlets or in areas with a large Western (tourist) population, they are increasingly popular at local Thai bars and nightlife venues as a snack. French fries in Thailand are usually served with either tomato ketchup or chili sauce.
- "Side Dishes: International French Fries". Food Services of America. Retrieved 28 November 2006.
- "Les sauces servies traditionnellement avec les frites en Belgique: Les pickles belges (Belgian Pickles)" (in French). belgourmet. Retrieved 12 January 2007.
- Whether Herstappe's eighty-odd inhabitants have a "frietkot"? Belgium's smallest municipality Saint-Josse-ten-Noode has at least one. "frite(rie)s". EuroBRU portail de la capitale de l'Europe. Retrieved 2007-07-27.
*The figure of speech is obviously not exaggerated:
* Bouillon, Pierre; Bodeux, Jean-Luc; D'Artois, Didier; De Boeck, Philippe; Deffet, Eric; Dellisse, Daniel; Detaille, Stéphane; Du Brulle, Christian; Fiorilli, Thierry; Huon, Julie; Lamquin, Véronique; Lefèvre, Gabrielle; Leroy, Marcel; Maron, Guy; Meuwissen, Eric; Moreau, Catherine; Pierre, Philippe; Saint-Ghislain, Valéry; Surmont, Eddy; Vanham, Vincent (2005-06-30). "Ouske c'est chez nous". Le Soir, édition Namur/Luxembourg (in French): 1. Retrieved 2007-07-27. (See heading "Fritkot")
* Sambre, Pierre (2002-12-19). "Belgitude > La frite dorée ; Gloire nationale: l'eclosion du cornet cool". Le Tribune de Bruxelles, free with newspapers La Libre Belgique, La Dernière Heure, etc (in French): 40. Retrieved 2007-07-27.
- Franquin (1973). "Gaston Lagaffe aka Guust Flater: Gare aux gaffes d'un gars gonflé" (jpg) (in French). Editions Dupuis. p. last. Retrieved 12 January 2007.
en crocquant quelques frites... Hmum.. Délicieuses...avec des pickles. (while eating some fries ... Hmm ... Delightful ... with piccalilly [Belgian pickles])(publication date showing a sauce, outside Belgium rarely used with fries, to have been typical before far more kinds became available)
- "Classic Bulgarian Meals". Findbgfood.com. 2007-04-27. Retrieved 2012-11-05.
- Sekules, Kate (2007-05-23). "A Staple From Quebec, Embarrassing but Adored". The New York Times. Retrieved 2008-05-19. Article on Poutine coming to New York City
- MacInnis, Craig (July 13, 2008). "This spud's for you". The Ottawa Citizen. Retrieved February 19, 2009.
- Scott, Bill (September 8, 2010). "Head east to Canada's gentle island". The Toronto Sun. Retrieved December 18, 2012.
- Robinson, Ian. "Confessions of a would-be poutine addict". Turf & Recreation. Turf & Recreation Publishing Inc. Retrieved 11 November 2014.
- "Sauce pommes frites" in Benedicta's "Oh Ouizz!" line
- about 4 hours ago (2008-01-08). "Japanese Furikake French Fries Recipe | Steamy Kitchen Recipes". Steamykitchen.com. Retrieved 2012-11-05.
- "Lingham & Sons (Malaysia) Sdn. Bhd. - There is no other sauce like it". Lingham.com. Retrieved 2012-11-05.
- "Fries with Chili or Ketchup". SgForums.com. Retrieved 2012-11-05.
- Sarah de Mul (2007-05-25). "Sarah de Mul - Living in Dutchland: About the Dutch addiction to deep-fried snacks". Sdemul.blogspot.nl. Retrieved 2012-11-05.
- "Frietopia | Wiki - Friet Speciaal". Frietopia.nl. Retrieved 2012-11-05.
- "Out-of-home - Cafetaria bakt 'gewone' friet met vele sauzen". Outofhome-shops.nl. Retrieved 2012-11-05.
- "Manneken Pis - Prijswinnende Vlaamse Friet!". Mannekenpis.nl. Retrieved 2012-11-05.
- [dead link]
- Merwin, Hugh (10 April 2013). "Of Course You Can Get Weed Mayo for Your Fries in the Netherlands". Grub Street. New York Media LLC. Retrieved 22 August 2013.
- "French fries with… Weed Sauce!". Hemp Magazine. Hemp Magazine. Retrieved 22 August 2013.
|last1=in Authors list (help)
- Halper, Mark (15 April 2013). "Restaurant business innovation: Marijuana sauce". Smart Planet. Retrieved 22 August 2013.
- "Lunch". Flyingdutchman.nu. Retrieved 2012-11-05.
- Summit Digital (2011-11-15). "Loaded Gravy Fries | Recipes | Yummy.ph - the Philippine online recipe database". Yummy.ph. Retrieved 2012-11-05.
- "KFC Philippines - KFC Cheezy Bacon Fries". Foodspotting. Retrieved 2012-11-05.
- "Garlic Paste / Mujdei". Romanian Food Recipes. Retrieved 2012-11-05.
- "Romanian Food". Inyourpocket.com. Retrieved 2012-11-05.
- "Accommodation in Thailand". Khaosanroad.com. Retrieved 2012-11-05.
- "Hua Hin Food Experiences - Hua Hin, Thailand". Huahin.thaivisa.com. Retrieved 2012-11-05.
- "They're french fries in any language - Tags: FRENCH fries". Connection.ebscohost.com. 2000-02-05. Retrieved 2012-11-05.
- "Why When In Mc Donalds I Ask For 'salt And Mayonaise' They Only Hear 'salt' ? - Page 4 - General topics - Thailand Forum". Thaivisa.com. 2012-10-29. Retrieved 2012-11-05.
- [dead link]
- "bar fry chiang mai | high end french fries". Threeprom.com. Retrieved 2012-11-05.
- Vegetable Consumption Away from Home on the Rise
- Oven Steak Fries
- Esterhammer, Karin (2011-05-08). "Stay cool in Ho Chi Minh City's cafe oases". Los Angeles Times.