Chips, French Fries, Wedges and Any Other Hot Stick Shaped Potatoes

Remember how I said we don’t get too fussed about labels for our various fried potatoes? Here’s what I mean:

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Those are listed on the menu as “Parmesan-garlic fries,” and the server also called them that, but technically, they’re wedges. Life’s to short to split hairs, though, eh?
 
TastyReuben said:
Remember how I said we don’t get too fussed about labels for our various fried potatoes? Here’s what I mean:

View attachment 125484

Those are listed on the menu as “Parmesan-garlic fries,” and the server also called them that, but technically, they’re wedges. Life’s to short to split hairs, though, eh?
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Yeah, and they look a little like Jo-Jo's too, don't they?
 
TastyReuben said:
Remember how I said we don’t get too fussed about labels for our various fried potatoes? Here’s what I mean:

View attachment 125484

Those are listed on the menu as “Parmesan-garlic fries,” and the server also called them that, but technically, they’re wedges. Life’s to short to split hairs, though, eh?
Click to expand...
Good thing I split hairs on machine repairs. 1200 microns??? I thought you said 120... 😂

Yep, those are wedges. I'd be looking up the price difference on the menu and opting for the fries, probably cheaper. Advertising is relevant. 😁
 
I mind a little bit.
I don’t really like skinny french fries because they go cold too quickly, so they have to be eaten first rather than along with the main part of the meal.
They’re a disappointing accompaniment, but I’d happily eat them if it was just fries on it’s own and piping hot 😋
 
TastyReuben said:
I almost always eat all of each thing before moving to the next, so that wouldn’t present a problem for me.
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So do you always eat the items on your plate separately?

It’s interesting how some people like to eat the various components separately.
And how some folks don’t like the different ingredients to be touching on the plate.
I don’t really get it though?
 
SandwichShortOfAPicnic said:
I read yesterday that France is ditching its traditional French Fries in favour of British style chips. Sales are up 25% in one year and farmers are struggling to keep up with demand.Now as a Brit chip fan I'm happy about this, I'd take a triple cooked gastro pub chip over french fries any day of the week. It might surprise some to know that the French already eat more Fries and Chips than the UK by a long way. So it got me thinking, what are your favourite types of chips, how do you like to cook them and how do you eat them? No judgment here. If it's carb on carb between two fat slices of white sliced slathered in thick butter then whoop whoop! 😆
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I have eaten frites in Paris and elsewhere in France often enough to narrow down my reaction to a) maybe I just don't like 'em that much or b) maybe I've never had really good ones. Much as I love crunch, I want more than that, and the frites just don't give it. Please tell more about TRIPLE chips, which are new to me

TastyReuben said:
I like poutine a lot. MrsT is from close enough to Canada that they’re considered a local food in her area.
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billmarsano said:
I have eaten frites in Paris and elsewhere in France often enough to narrow down my reaction to a) maybe I just don't like 'em that much or b) maybe I've never had really good ones. Much as I love crunch, I want more than that, and the frites just don't give it. Please tell more about TRIPLE chips, which are new to me
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You can triple cook them yourself which involves a brief par boil, then cooked in oil at a lower temperature followed by being cooled down and then cooked at a higher temperature.
Explained in this article - How to fry perfect chips

Or most supermarkets now sell frozen triple cooked chips with a % of beef or duck fat coating that you can just oven from frozen.
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TastyReuben said:
I like poutine a lot. MrsT is from close enough to Canada that they’re considered a local food in her area.
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I wanted to make some poutine with stewed lamb shank and gravy but couldn't find cheese curds other than the breaded frozen kind (Walmart). Heck, we are only 4 hours from Canada (Niagara Falls) so I don't know why they are so hard to find up here.
 
badjak said:
Sometimes thick cut, sometimes thin.
Sometimes sliced.
Generally double fried, but sometimes single fried starting with cold oil (seen Heston Blumenthal do this and he got crispy chips)
They gotta be crispy!

I eat them sometimes plain salted, sometimes spiced with paprika, chii powder & salt.
Sometimes with satay sauce.
Never with mayonaisse or ketchup.

And sometimes different from what I just described :hyper:
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Got a link for Blumenthal's cold oil method? I looked buy found on his triple-fry.
 
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