Talk:French fries

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The intro to the article claims that thin fried are called 'shoestring' in various anglophone countries. This is certainly not the case in the UK, where the term is seldom, if ever, used. Could someone who knows please adjust this appropriately? Also, the major distinction is that the term 'fries' is only used to refer to thin batons in the UK, whereas fried refers to all size batons in the US. This is an issue of fundamental importance and should be clear in the intro. — Preceding unsigned comment added by (talk) 16:22, 1 March 2016 (UTC)

I thought that outside of American fast food chains, and Americanised youth, these were called chips rather than fries - as in fish and chips. (talk) 08:52, 23 March 2016 (UTC)
Also another variation should be added: Boardwalk Fries. These are mostly an East Coast US term I think for shoestring fries that have some skin left on them and heavily salted. (talk) 15:48, 17 May 2016 (UTC)
Shoestring potatoes ("potatoes cut into long, narrow strips and fried crisp in deep fat" - Webster's new World Dictionary second college edition) are not, in my American experience, considered french fries. They are often served cold, not usually dressed in ketchup, and simply a different but related form of cooked potatoes. A decent American french fry has at least some mush in the middle. A shoestring potato absolutely does not. One American company, Pik-Nik, says they have been making them for 75 years ( Perhaps their original company invented them.

Shoestring potatoes are also sold by street vendors in South Korea. (A number of articles and books about korea in the 1950s (e.g., mention Americans in Korea eating them, so maybe that's how they came to Korea.Kdammers (talk) 21:58, 7 September 2016 (UTC)


I lived in france for 9 years and never once did i see them on the menu as "pommes de terre frites"

"pommes frites" and "frites" are the most common ways of them being listed, and thus should be placed before "pommes de terre frites", or better yet - just remove "pommes de terre frites"

British section[edit]

The British call french fries 'chips'. I get that. The article describes what other countries call french fries thusly : "Fries are very popular in Belgium, where they are known as frieten (in Dutch) or frites (in French), and the Netherlands, where they are known as patat in the north and, in the south, friet.[29] In Belgium, fries are sold in shops called friteries (French), frietkot/frituur (Dutch), or Fritüre/Frittüre (German). "

My question is, why do the british get special treatment, and the article can't call them fries when talking about british. British is just another variant of english, no better nor worse than American English, so I don't see why that variant gets special treatment in this (and ever so many other) article(s). Thus, I am changing it to reflect ENGVAR. Please do not change back without making a consensus on why this article, with respect to the british, should violate a big policy such as ENGVAR> — Preceding unsigned comment added by 2A02:C7D:CA36:5800:8C18:72E9:2CD3:2E3F (talk) 23:12, 17 July 2016 (UTC)
Chips are described as being different. Instead of "chips", the section would otherwise be forced to use "the type of French fries from the British isles". As the term chips has been explained, it is more efficient to continue using that term. - Takeaway (talk) 23:34, 17 July 2016 (UTC)
Chips are no different than french fries. If they were, then they would obviously need their own article. British exceptionalism may think they are different, but they are cut fried potatoes....french fries. — Preceding unsigned comment added by 2A02:C7D:CA36:5800:4B2:F624:FA77:24FF (talk) 06:32, 18 July 2016 (UTC)
The article describes the difference. Stop trolling. Graham87 07:39, 18 July 2016 (UTC)
I cleaned up the British section, as it wasn't consistent. AmEn french fries are the same as BrEn chips. If not, then obviously, Chips(Brtish Foodstuff) should exit. Potato Chips in AmEn are the Same as BrEn "crisps". It is not the fault of the reader that Britain decided to rename some food. If the article is to be consistent, I believe my changes are appropriate. It's not trolling, and I urge you, Grahm, to try to look beyond parochialism. If you don't agree, please bring the issue here, and discuss it. — Preceding unsigned comment added by 2A02:C7D:CA36:5800:6B:F3FC:60B8:7BC1 (talk) 08:07, 21 July 2016 (UTC) B::
I note that other british editors keep reverting this, without a reason. Is there a valid policy reason why the british section gets different rules? Please make the case known here. — Preceding unsigned comment added by 2a02:c7d:ca36:5800:4829:e284:e591:f1ec (talk) 22:21, 21 July 2016 (UTC)
Vandalism, including deliberately disruptive editing, gets reverted. Andy Dingley (talk) 22:30, 21 July 2016 (UTC)
American editors as well.--TMCk (talk) 23:44, 21 July 2016 (UTC)

Air Frying[edit]

I believe the section on cooking methods should include a mention of air fryers.#REDIRECT air fryer Haryadoon (talk) 07:14, 13 August 2016 (UTC)


Ten years ago, I added a reference to Paul Bocuse as a source for the two-bath method. A few days ago, I saw that this reference was still in the main text of the article, with the Bocuse book in the bibliography, and I reformatted the reference to be a footnote, which is more appropriate. Since then, another editor elevated this simple reference to the claims that Bocuse made the two-bath method standard. This is demonstrably false. The two-bath method has long been standard in France, as documented in the well known "bible" of bourgeois cuisine, La bonne cuisine de Madame E. Saint-Ange, which was published when Paul Bocuse was one year old. (The reference to Mme. Saint-Ange has been in the article for a while now.) The same editor now wants to highlight Bocuse among the chefs who recommend the two-bath method. Which is silly, since just about every chef recommends the two-bath method. Bocuse is a hugely important figure in the development of modern cuisine, and modern French cuisine in particular, but he is not especially important in the history or the cooking methods for French fries. --Macrakis (talk) 02:18, 11 October 2016 (UTC)