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Sea salt and malt vinegar. I am Canadian and it’s a thing.
Same here. Not Canadian though, I just have good taste and a penchant to apologize. Sorry.
It’s ok, I’m sorry too.
American, and this is the correct answer
yeah I’ve got a bottle of malt vinegar in the fridge because of my frequent pilgrimages to Québec as a child. is the sea salt larger grains?
Slightly larger, not like kosher salt larger.
In Belgium: Tartare or Mayo. Andalouse for the gal, thanks
In the UK: Salt and Vinegar
In both cases: I will have to change seat if you plop yourself in front of me with your poor fries inundated by ketchup. Only the French do that, and it is a Casus Belli in my book.
@asklemmy @reallyzen casus belli for a simple meal ? :ablobcat_knit_sweats: @tilefan
On a des valeurs en Belgique. Surtout sur l’assaisonnement des frites, la hauteur du col de mousse de la biere, et le caractère optionnel d’un gouvernement de plein exercice.
Hahaha, l’influence de la Belgique est croissante en France. Depuis quelques années, on y boit des bières bien meilleures, la mayonnaise maison se généralise dans les restaurants de burgers et le gouvernement est devenu optionnel.
Politicians may remain employed ex gratia when a contingent of stern chocolatiers keep watch.
Mayo
Also hot sauce.
Mayo.
Maybe add some garlic, and bam:
Aioli.
Don’t say that to a French chef, it’ll get you murdered.
Aioli, by definition, is ‘garlic and oil’.
Mayonnaise, by definition, is ‘egg yolks, beaten with oil.’
Mayonnaise and garlic is therefore, by culinary definition, aioli.
I invite you to ask any French chef.
Aioli is “garlic and oil” by translation. By definition aioli is a spread made from oil emulsified with garlic, which mixing garlic into mayonnaise does not achieve. That said, the colloquial use of aioli to refer to just about any thick smooth spread is well on its way to changing that. Pedants like me can fight it all we want, but languages evolve. It’s just what they do.
It does achieve it, as mayonnaise is emulsified.
When I said “emulsified with garlic” I was trying to convey the idea that the garlic is the emulsifier. “Oil emulsified by egg with garlic added for flavor” is not an aioli by its rigid definition, but it does fit the american colloqual use
“Batman’s a detective.”
“It’s not Batman!”
Wendy’s Frosty
Vanilla, chocolate, or doesn’t matter? I’m team vanilla.
I prefer chocolate myself, but I can make other flavors work.
Their orange cream frosty is pretty damn good
But on fries??? 🤔
Maybe. People do their fries in chocolate or vanilla frosty, so
Came to see if anyone said this. I grew up with that shit and it was fantastic! Nothing compared, not even regular ice cream!
Mayonnaise
Garlic mayonnaise!
Salt
Mayonnaise. Fight me.
Mayo on fries is great. It’s also the Quebecois way.
Mayo + Ketchup combined, the classic “Rot-Weis”-combo in Germany.
That or, preferrably, mayo + a good chilli sauce
Malt vinegar 🇨🇦
Or cheese curds and gravy 🇲🇶
I saw the instance tld and the flag, and my mind immediately jumped to maple syrup. Now, I wanna try this cursed, and unholy abomination
All three please.
Fry sauce (ketchup+mayo) with pickle juice. 👌
Hi Utah!
I may have left Utah years ago but I never stopped eating fry sauce.
Gravy and squeaky cheese curds
Found the Canadian
Salt and Vinegar.
Never really liked ketchup.
I mean you’re almost there, that’s 50% of the flavorings from ketchup. salt, vinegar, tomato, sugar. doesn’t even have to be tomato to be ketchup
True. But it’s the proportions of each that matter. And the type of salt and vineger.
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Vinegar goes first because it gives the salt a sticking surface. Apply it when the fries are fresh so that it soaks in a bit better.
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heavy on the salt before the vinegar has fully soaked in. Then toss the fries and add a little bit when serving.
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Sea salt and Malt vinegar are the best, but any old salt and vinegar will do in a pinch.
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Gravy or curry sauce
Chili and cheese
Carne Asada, Cheese, Sour Cream and Guacamole
oh fuck, I’d kill for a plate of that right now. That sounds amazing.
