The French Fry Poll

When I was in high school, I had a job at a 5 & 10 in a plaza across from a McDonalds, and I had a friend who worked there. In those days, McDonalds would get fresh potatoes shipped in 50 lb. sacks. They were dumped in something that looked like a cement mixer with tiny blades inside to peal the potatoes. Then they were put through the french fry cutter and fried shortly after being pealed and cut. I believe they were fried in beef fat salvaged from making hamburgers. I used to love them. Now they're frozen and not nearly as tasty.

I wonder if part of the problem with mayo that some people seem to be having is that they have had bad experiences with cheap commercial mayo.

Sort of like asking someone that thinks the full gamut of cheese runs from blocks of Velveeta to plastic wrapped Kraft slices, how they like that piece of fourme d'ambert.

Mayo can be wonderful if you make it yourself. You can use whole eggs for a bit lighter effect, or if you want a heavier golden sauce, use only yolks. You can make it with Dijon, or plain, or a spot of tomato paste, or for the adventurous we sometimes add a dollop of wasabi. The sort that is made only with yolks, Dijon, and a whiff of garlic (not a full blown aioli) works best for me with fries.

I am a bit surprised to see the prejudice against this useful sauce from people that otherwise seem pretty canny about taste and cuisine. The only explanation I can think of is that thier past experience differs from mine.

Only place I've seen duck fat fries in the US is at Hot Doug's in Chicago ...

I love Hot Doug's duck fat fries. I have tried to recreate them at home but they are not nearly the same. Too bad more places do not serve them.

Mayo can be wonderful if you make it yourself. You can use whole eggs for a bit lighter effect, or if you want a heavier golden sauce, use only yolks. You can make it with Dijon, or plain, or a spot of tomato paste, or for the adventurous we sometimes add a dollop of wasabi. The sort that is made only with yolks, Dijon, and a whiff of garlic (not a full blown aioli) works best for me with fries.

But you see, Bill, then we grace it with a fancy name like aioli, Hollandaise or Bearnaise. Perhaps people have something against the town of Mahon?

Mark Lipton

I know it's wrong, but one of my secret sins is...(gulp)....I like dousing fries with Lowry's Seasoning Salt. I know, I know.... But it's good to be bad sometimes. Just ask Stuart.

Hoke,

What is "wrong" about liking Lawry's (I believe that is the way it is spelled) on your fries? I use it on baked potato skins quite often.

But you see, Bill, then we grace it with a fancy name like aioli, Hollandaise or Bearnaise. Perhaps people have something against the town of Mahon?

Mark Lipton

Possibly so, though that is but one possible derivation of the sauce. Wiki adds a nice quote: Ambrose Bierce said in his Devil's Dictionary that mayonnaise is "One of the sauces which serve the French in place of a state religion."

Hoke,
What is "wrong" about liking Lawry's (I believe that is the way it is spelled) on your fries? I use it on baked potato skins quite often.

If he'd said that he added a special organic mix to his fries, which included sea salt, turmeric, paprika and garlic we'd all hail him as a creative cook, not realizing that was just Lawry's, but for the name. Here is the actual mix.

You may not recall that I posted a recipe for French Popcorn http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=9038

This also works on French fries as the herbs de Provence make it interesting - especially with mayo!

So does celery salt!

[Jenise]

I do love mayo on frites

I so totally don't get this.

It's a Belgian thing. Get yourself formed by the romance of it by eating frites in Bruxelles in your youth, and you'll never lose it.

I know it's a Belgian thing, and the Dutch are no less enamored. I ate many a French Fry there. But mayo just seems horribly wrong--grease with your grease, of a sort.

[Jenise]

I wonder if part of the problem with mayo that some people seem to be having is that they have had bad experiences with cheap commercial mayo.

The problem is that it looks like pus.

The problem is that it looks like pus.

My dear, were we to judge things by appearance alone, we would never have discovered some delightful pastimes and activities, just because the look of the object of our attention was unprepossessing. I shall restrict myself to matters of food (out of a sense of delicacy and offer the example of the person that first ate an oyster....

The problem is that it looks like pus.

And let's not forget the disagreeable mouth feel. And, oh yeah, the horrible taste. But other than that.....

I used to work with a woman that put mayo on her Jello. How sick and wrong is that!

I used to work with a woman that put mayo on her Jello. How sick and wrong is that!

Yeah, anyone that eats Jello......

The problem is that it looks like pus.

And let's not forget the disagreeable mouth feel. And, oh yeah, the horrible taste. But other than that.....

The horrible taste of oil and eggs? Vinegar and lemon? Huh.

The problem is that it looks like pus.

My dear, were we to judge things by appearance alone, we would never have discovered some delightful pastimes and activities, just because the look of the object of our attention was unprepossessing. I shall restrict myself to matters of food (out of a sense of delicacy and offer the example of the person that first ate an oyster....

Yeah, or the first guy to...What? Oh nothing, hon. Just stuff. Stuff stuff. No, really, it's just...okay, sure, fine. No, I have other things to do with my time. Sure, honey, Sure. Right. Uh-huh. Okay.

Hoke,
What is "wrong" about liking Lawry's (I believe that is the way it is spelled) on your fries? I use it on baked potato skins quite often.

If he'd said that he added a special organic mix to his fries, which included sea salt, turmeric, paprika and garlic we'd all hail him as a creative cook, not realizing that was just Lawry's, but for the name. Here is the actual mix.

Nothing there to really get worked up about, except possibly the "natural flavor," which is probably MSG. Tricalcium phosphate is used in powdered spices, yogurt and all kinds of foods. The paprika oleoresin is a component of paprika, which is a chile. The sodium chloride is probably the most dangerous.

Chile cheese fries for dinner last night, with two kinds of chile (green and red). No pus.

Cynthia is spoiling me.

I know it's wrong, but one of my secret sins is...(gulp)....I like dousing fries with Lowry's Seasoning Salt. I know, I know.... But it's good to be bad sometimes. Just ask Stuart.

Hoke,

What is "wrong" about liking Lawry's (I believe that is the way it is spelled) on your fries? I use it on baked potato skins quite often.

Hoke, I agree with Dave. You're in good company. It's my favorite thing to put on a hard boiled egg. As well, we use it quite often as a seasoning for grilled chicken. The sugar helps it brown up very nicely and it tastes really good. My Dad has been using it as long as I can remember.

Personally, I don't particularly care for French fries. I'll eat a couple curly fries on occasion, if there isn't anything else. I like something hot and spicy on the couple fries I eat, and I have to eat them before they get cold. Not my thing!

The horror. To eliminate mayonnaise from one's options is to simultaneously eliminate
aioli, remoulade, rouille, sauce tartare, and lime-flavored meyonesa from one's life.

Let me be quite firm on this: If God didn't want us to eat mayonnaise she would not have invented it!!!

Personally, I don't particularly care for French fries.|

Do you like potatoes in other forms?

[Jenise]

The horror. To eliminate mayonnaise from one's options is to simultaneously eliminate
aioli, remoulade, rouille, sauce tartare, and lime-flavored meyonesa from one's life.

Let me be quite firm on this: If God didn't want us to eat mayonnaise she would not have invented it!!!

Rogov, I don't know what Cynthia's and Stuart's reasons are, but an event in childhood involving confusion between mayonnaise and my mother's hand cream created a phobia involving dairy products and cold white goopy dressings that I have been unable to shed. I cannot help it. That said: I love mayonnaise when mixed with lemon juice as a dip for artichoke leaves, and I use mayo to bind my tuna salads. I love these two exceptions, and have enjoyed some of the things you mention in good restaurants. But if you were to spread mayonnaise on my sandwich or put some cold white creamy secret sauce on my hamburger, I'd be absolutely unable to eat it. Don't try to reason with me, it's a phobia: I truly can't overcome this--and I've tried.

Hi Carrie,

Totally off subject, but have you read Shanks for Nothing? I saw it on the "Staff Recommends" shelf at my library but have not heard any details about it yet.