How do you like your french fries?

I like them a little browner and with a bit of spice on them (and maybe some chopped chiles & garlic pan fried with them) but those are great. No breakfast skillet is complete without them.

Now if you're ever in Toronto and of a mind for some poutine, I'm gonna recommend Fresco's here in Kensington Market. Ask for the Phil style. You get a pound of fries and about another in cheese curd and gravy.

I'd worry about Phil's heart giving out, but the smart money is on his liver failing.

According to the New York Times Belgian Frites (their word for French Fries) are a lot like what some of you call steak fries. Also the Belgians seem french fry crazy; I'm going to have to visit Belgium sometime because I've some how managed to visit all of the neighboring countries but have skipped Belgium however any country which loves french fries this much can't be all bad.

P.S. I've never even heard of Bintje potatoes before but Belgians claim it is the absolute best potato to use for fry making. There is a video at the link.

http://www.nytimes.com/2013/06/11/t...-are-more-than-just-fries.html?pagewanted=all

I stopped in Belgium on my way to Amsterdam, specifically for chocolate, fries, and lambic. And the fries (with white sauce) were damn good. It's not mayonnaise btw, just something close enough that we ignorant Yanks decided to call it that.

I dunno. Belgian chocolates and Belgian fries are famous, but I still feel they're not really all that good at either. Both are too heavy, clunky, greasy for my taste.

Swiss chocolates and American country wedges is where it's at IMO.

1 - French fries are not food, they are a utensil. You use them to eat ketchup, salt, vinegar, chili, cheese, hot sauce, etc.

2 - Chik-fil-A waffle fries with Chik-fil-A sauce is of the gods.

I hold the opposite view -- a french fry should be able to stand on its own. Taste-wise, I mean, not physically.

Have you ever tried spicy thai mayo? It's basically 2/3rds mayo (with finely chopped green onion added) and 1/3 sriracha sauce. The sriracha sauce is a chili sauce but with very moderate amounts of heat and you also taste a good amount of garlic, lots of sugar, and a muted vinegar taste (much less vinegar than most American hot sauces).

If you want the fries to taste great on their own then you want twice fried fries which were fried in duck fat.

@Dinner - I don't do vinegar. The smell of it actually makes me a little sick.

The most important thing is that they be actual cut-up potatoes, not extruded and reshaped potato product.

I voted waffle fries, but damn it, I like all cuts. I guess if I could vote again, I'd vote steak fries. I agree with Castle though, all fries are good.

Sweet potato!

Yes! If they're crisp, not soggy.

We have a place called Frisch's, their fries with their tartar sauce.. damn good..

Wow! That Frisch's place has Bob's Big Boy as its mascot. How did that happen? I was even talking about Bob's steak fries up thread.

http://www.frischs.com/

http://en.wikipedia.org/wiki/Frisch's

Ahh, it used to be a Big Boy franchise but some how became independent.

Ketchup (or Catsup, if you're a retard) is the condiment of the lower classes.

I would not besmirch any of my foods with such slop.

Also, putting ketchup on a hot dog is actually a sin recognized by the Catholic Church. You can do hard time in hell for putting ketchup on a hot dog.

Interestingly, many of the Big Boy restaurants were named for the franchiser, rather than the eponymous Bob:

http://en.wikipedia.org/wiki/Big_Boy_(restaurant)#Regional_franchises

I was similarly freaked out/surprised when I came across an Abdow's in Western Mass, which was the local strain of Big Boy. Having grown up in California, I thought Bob's was the only such restaurant.

Good thing I'm Protestant and can pair my ketchup with my mustard without fear of papal retribution

That's my current favorite burger & fries place here in San Diego called Burger Lounge. They sell grass fed organic beef burgers served medium rare while the fries are twice fried in duck fat and seasoned with sea salt, chopped parsley, and parmesan cheese. Not bad for ~$11 especially since you can get most toppings added on free of charge. My one complaint is they don't have anything exotic for condiments so it's the usual ketchup, mustard, mayo, or hot sauce.

http://www.burgerlounge.com/index.php

Head down, ass up!
Wait, I think I misunderstood the question.

Standard shoestring fries are my preference. The main thing is that they shouldn't be mushy in the middle. The only dish where mushy is acceptable is English Fish n' Chips (look like steak fries), and those potatoes must be eaten with salt & vinegar. Wedge potatoes are okay provided they have the peel on.

Chili cheese fries are great, when made right, & go GREAT with brew.

This thread is really making me want some Greek fries with lemon and garlic sauce for dipping.