Tag Archives: French Fries

National Potato Chips Day (USA)

Boulogne-Sur Mer Moules et Frites

“Everything (in the UK) comes with chips, which are French fries. You put vinegar on them.  Cookies are biscuits and potato chips are crisps” – Scott Walters

March 14th in the USA is Potato Chips Day which I confess makes me smirk because in the USA they don’t even know what a potato chip is so I am going to take a look at how people prefer to eat their chips and watch out because I am going to award points for style.

I posted previously on eating fried potatoes in a Friterie in Northern France so it is only really polite to start with our nearest continental neighbours.

Friteries are a feature of this part of northern Europe and are a simple place, usually outside on wooden benches, to buy and eat French fries accompanied by a selection of traditional sauces and accompaniments.  The thin strips of potato are fried twice, first to drive out the moisture and second to achieve the essential golden crispness of the French Fry.

You might expect the French, along with close neighbours the Belgians and the Dutch to know a thing or two about chips and they do make a good job of cooking them it has to be grudgingly said but as soon as they are served up they demonstrate a dreadful lack of culinary style and taste.

French Fries with Mayonnaise

They immediately apply a dollop of horribly sloppy mayonnaise!

Now mayonnaise is fine on lettuce leaves or as an ingredient in a McDonalds burger, it gives them a bit of taste after all, but it really shouldn’t be smeared all over a helping of lovingly prepared  potato chips and I am reminded here about a scene from the film Pulp Fiction and a conversation between Jules and Vincent…

… “Do you know what they put on their French Fries in Holland instead of Ketchup?”  – “What? “ – “Mayonnaise” – “No Way.” – “Yes, I’ve seen them do it man they f*****g drown them in that s**t.”

Marks out of 10 for the French and the Belgians and the Dutch – 6 and that includes a bonus point because (as you can see in the first picture) at least they call them chips!

However, if you think that is bad then let’s cross the River Rhine into Germany where they serve up a variation called pommes rot-weis (potatoes red and white) named rather unimaginatively it is said after the colour scheme on level-crossing barriers and this toxic combination is achieved by smothering the poor chips in not just the evil mayonnaise but a good slug of tomato ketchup for good measure which has the effect of turning the classic dish into a sort of Salvador Dali gastro-interpretation.

I don’t know about the colour of level crossing barriers more like the rags and blood of a barbers pole if you ask me.

Marks out of 10 for the Germans – 4.

pommesrotweissgal

As I mentioned in my previous post Spain makes a creditable claim to be origin of chips so let’s head south now across the Pyrenees into Iberia.

Spain has patatas aioli which is a mayonnaise with garlic and having already dismissed mayonnaise as inappropriate then the addition of the foul tasting noxious onion bulb is not going to improve it one taste bud notch in my opinion; and then there is patatas bravas with a spicy sauce whose ingredients vary from region to region.

Generally I am a big fan of Spanish Tapas but my recommendation would have to be to avoid the patatas bravas at all costs.

patatas-bravas

I have two issues with them. First of all they don’t even look like chips and instead of being long and slender they are served in solid lumps of fried potato and secondly the bravas sauce is often so fierce that it completely spoils the dish all together and you can add to that the fact that it frequently (depending on region) includes a whole host of odd ingredients such as chorizo, baked chicken or fried fish, none of which in my opinion should be anywhere near a sauce for simple chips –  if you want to muck about with vegetables then stick to pumpkins.

Marks out of 10 for the Spanish – 3.

Hastily retreating to the United Kingdom I am first going to head north to Scotland despite the fact that Scots deep fry chocolate so cannot really be taken seriously in a cooking sense.  In Glasgow and Edinburgh they have a fondness for gravy with chips and I find that odd because in my culinary opinion gravy should only really be served up with the weekly Sunday roast.

smiffy-s

Having said that it is really rather tasty so marks out of 10 for the Scots – 7.

Which brings me back rather neatly to England and especially my home town, the fishing port of Grimsby.  They know a thing or two about chips in Grimsby let me tell you and there is a chip shop in every street – sometimes two and people there know best how to cook them and to eat them.

grimsby-fish-and-chips

Never mind the fancy restaurant trend for twice or even thrice fried potatoes they just cut them up and sling them in a vat of boiling fat or preferably beef dripping and then serve them piping hot and crispy on the outside with delicate fluffy middles with the only two accompaniments that chips really need – a generous sprinkle of salt and lashings of good vinegar.  No mayonnaise, no gravy, no tomato sauce and definitely no curry!

chips

Marks out of 10 for the English – 10 – of course.

So what about the USA you might ask.  Well to be honest I have dismissed the New World completely.  Is that fair?  Challenge me if you dare!

Whilst I am prepared to concede that they know how to prepare French Fries in McDonalds and other similar places the bottom line is simply this – they don’t even know what chips are, they think they come in a foil packet.   Americans please take note – these are not potato chips they are potato crisps!

Potato Chips (Crisps)

My research informs me that in Australia they cannot make their minds up whether they are potato crisps or potato chips.  Let me help my antipodean pals on this point – these are potato crisps!

Anyway marks out of 10 for the USA – 0.  This might seem a little harsh but the rules are that you have got to compare apples with apples!

So let’s finally go north to Canada

“in Eastern Canada there is poutine with curds of cheese and gravy. None for me thanks but there people are gaga for the stuff”…

My blogging pal Sue from “Travel Tales of Life”

Graphic content warning – do not proceed beyond this point if you have a weak stomach or are of a nervous disposition…

…because this is Poutine from Canada…

Poutine

When I first heard of this I was convinced that it was some sort of wind-up, but apparently not, you can even get it in McDonalds, but thankfully only in Canada…

McDonalds Poutine

Try eating that in your car without making a mess of your shirt and trousers while you are driving.

Marks out of 10 for Canada – minus 10

Anyway, enough of all this, let me tell you my favourite.  In this picture taken in France my mum has gone for the tomato ketchup option and is wagging her fry around to prove it.  Alan has kept things simple and luckily is not wagging his fry at anyone, my brother Richard, who has a bit of a reputation for wagging his fry, has gone for the classic salt and vinegar combo and although I am not in the picture (obviously I was taking it) you can clearly see my preferred accompaniment is a bottle of cold beer – just don’t mistake it for the vinegar and pour it over the chips!

So, over to you, How Do You Eat Yours, what is your favourite accompaniment?

Wissant Friterie France

More About Chips, Crisps or Fries (and Bananas)

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Festival Days – National Potato Chip Day (USA)

Potato Chips (Crisps)

My thanks to Beth from ‘I didn’t have my glasses on’ to alerting me to the fact that in the USA 14th March is National Potato Chip Day.

Are they kidding!

Whilst I am prepared to concede that they know how to prepare French Fries in McDonalds and other similar places the bottom line is simply this – in North America they don’t even know what chips are, they think they come in a foil packet.   Americans and Canadians please take note – these are not potato chips they are potato crisps!

Walkers Potato Crisps

These are chips…

chips

I did some research on this recently…

Read the Full Story…

Chips, Crisps or Fries – How Do You Eat Yours?

Boulogne-Sur Mer Moules et Frites

“Everything comes with chips, which are French fries. You put vinegar on them.  Cookies are biscuits and potato chips are crisps” – Scott Walters

Just a short time ago I wrote a post where I speculated on the origin of the humble dish of potato chips or, depending upon dining or geographical preference, French fries.  There were an unusually high number of comments  and responses (more than two) so blatantly exploiting unexpected success I thought I would follow it up and carry out some more research and punctuate the results with some personal reflections.

This time I am going to take a look at how people prefer to eat their chips and watch out because I am going to award points for style.

The post was my report on eating fried potatoes in a Friterie in Northern France so it is only really polite to start with our nearest continental neighbours.

Friteries are a feature of this part of northern Europe and are a simple place, usually outside on wooden benches, to buy and eat French fries accompanied by a selection of traditional sauces and accompaniments.  The thin strips of potato are fried twice, first to drive out the moisture and second to achieve the essential golden crispness of the French Fry.

You might expect the French, along with close neighbours the Belgians and the Dutch to know a thing or two about chips and they do make a good job of cooking them it has to be grudgingly said but as soon as they are served up they demonstrate a total lack of culinary style and taste.

French Fries with Mayonnaise

They immediately apply a dollop of horribly sloppy mayonnaise!

Now mayonnaise is fine on lettuce leaves or as an ingredient in a McDonalds burger, it gives them a bit of taste after all, but it really shouldn’t be smeared all over a helping of lovingly prepared  potato chips and I am reminded here about a scene from the film Pulp Fiction and a conversation between Jules and Vincent…

… “Do you know what they put on their French Fries in Holland instead of Ketchup?”  – “What? “ – “Mayonnaise” – “No Way.” – “Yes, I’ve seen them do it man they f*****g drown them in that s**t.”

In Holland they do unspeakable things to the chip – They serve patatje oorlog which translates as “war chips” and is a toxic combination of French fries, mayo, raw onions and Indonesian sate sauce! What?

Marks out of 10 for the French and the Belgians  – 6 and for the Dutch only 4.

However, if you think that is bad then let’s cross the River Rhine into Germany where they serve up a variation called pommes rot-weis (potatoes red and white) named rather unimaginatively it is said after the colour scheme on level-crossing barriers and this toxic combination is achieved by smothering the poor chips in not just the evil mayonnaise but a good slug of tomato ketchup for good measure which has the effect of turning the classic dish into a sort of Salvador Dali gastro-interpretation.  I don’t know about the colour of level crossing barriers more like the rags and blood of a barbers pole if you ask me.

Marks out of 10 for the Germans – 4.

pommesrotweissgal

As I mentioned in my previous post Spain makes a creditable claim to be origin of chips so let’s head south now across the Pyrenees into Iberia.

Spain has patatas aioli which is a mayonnaise with garlic and having already dismissed mayonnaise as inappropriate then the addition of the foul tasting noxious onion bulb is not going to improve it one taste bud notch in my opinion; and then there is patatas bravas with a spicy sauce whose ingredients vary from region to region. Generally I am a big fan of Spanish Tapas but my recommendation would have to be to avoid the patatas bravas at all costs.

patatas-bravas

I have two issues with them. First of all they don’t even look like chips and instead of being long and slender they are served in solid lumps of fried potato and secondly the bravas sauce is often so fierce that it completely spoils the dish all together and you can add to that the fact that it frequently (depending on region) includes a whole host of odd ingredients such as chorizo, baked chicken or fried fish, none of which in my opinion should be anywhere near a sauce for simple chips –  if you want to muck about with vegetables then stick to pumpkins.

Marks out of 10 for the Spanish – 3.

Hastily retreating to the United Kingdom I am first going to head north to Scotland despite the fact that Scots deep fry chocolate so cannot really be taken seriously in a cooking sense.  In Glasgow and Edinburgh they have a fondness for gravy with chips and I find that odd because in my culinary opinion gravy should only really be served up with the weekly Sunday roast.

smiffy-s

Having said that it is really rather tasty so marks out of 10 for the Scots – 7.

Which brings me back rather neatly to England and especially my home town, the fishing port of Grimsby.  They know a thing or two about chips in Grimsby let me tell you and there is a chip shop in every street – sometimes two and people there know best how to cook them and to eat them.

Grimsby Fish & Chips

Never mind the fancy restaurant trend for twice or even thrice fried potatoes they just cut them up and sling them in a vat of boiling fat or preferably beef dripping and then serve them piping hot and crispy on the outside with delicate fluffy middles with the only two accompaniments that chips really need – a generous sprinkle of salt and lashings of good vinegar.  No mayonnaise, no gravy, no tomato sauce and definitely no curry!

chips

Marks out of 10 for the English – 10 – of course.

So what about the USA and Canada you might ask.  Well to be honest I have dismissed the New World completely.  Is that fair?  Challenge me if you dare!

Whilst I am prepared to concede that they know how to prepare French Fries in McDonalds and other similar places the bottom line is simply this – they don’t even know what chips are, they think they come in a foil packet.   Americans and Canadians please take note – these are not potato chips they are potato crisps!

My research informs me that in Australia they cannot make their minds up whether they are potato crisps or potato chips.  Let me help my antipodean pals on this point – they are potato crisps!

Potato Chips (Crisps)

Anyway marks out of 10 for the North Americans – 0.

This might seem a little harsh but the rules are that you have got to compare apples with apples!

Anyway, enough of all this, let me tell you my favourite.  In this picture taken in France my mum has gone for the tomato ketchup option and is wagging her fry around to prove it.  Alan has kept things simple and luckily is not wagging his fry at anyone, my brother Richard, who has a bit of a reputation for wagging his fry, has gone for the classic salt and vinegar combo and although I am not in the picture (obviously I was taking it) you can clearly see my preferred accompaniment is a bottle of cold beer – just don’t mistake it for the vinegar and pour it over the chips!

So, over to you, How Do You Eat Yours, what is your favourite accompaniment?

Wissant Friterie France

Northern France, Wissant and The Disputed Origin of Frites

Pays de Calais Postcard Map

It was the last morning and the final breakfast and I was now fully recovered from the previous night which I still put down to two very stiff gin and tonics prepared by my brother Richard in his quest to finish the whole litre bottle  of ‘mother’s ruin’ before returning home.

There was a mid afternoon channel crossing ahead so we checked out early and made our way along the coast with the intention of stopping somewhere along the way for a last lunch in France before returning to England.

The chosen route took us past Boulogne, Wissant, Wimereux and Ambleteuse, all places that we had already visited and we had a mind to stop in Audreselles which we liked the look of but was busy to busting on the day that we had arrived so we had had to drive straight through. 

Luckily it was nowhere near as hectic today so we could take our pick of the car parking spaces in the market place and then we took a walk along the beach and an adjacent coastal path.  Along the way we stopped to watch the surf and a local man pointed out to us a dolphin that was swimming close to the shoreline and regularly breaking the surface of the water and we were excited about that in the way that humans are always unnaturally thrilled about seeing dolphins.

Apart from temporary dolphin visitors down at the water’s edge there were teeming rock pools, where local children were busy catching small green crabs, and back in the small town, for lovers of fruits de mer, there were  a number of sea food restaurants, but it was too early for any of that by at least an hour or so and the tables were still being prepared so after a beer at a pavement bar we left and moved on to our final stop at Wissant half way between Cap Gris-Nez and Cap Blanc-Nez where we had started our journey just a few days before.

Wissant was busy so we parked the car on the edge of the town and walked to the centre looking for somewhere to eat but most of the restaurants only specialised in sea food and three of the four of us were not inclined to eat fish or anything else for that matter that swims, slithers or crawls through the ocean so finding myself outnumbered we had to try and find an alternative and we came across a friterie which the consensus declared to be acceptable and I had to agree that this seemed a very good way to spend our last hour or so in northern France.

Friteries are a feature of this part of France and are a simple place to buy French fries accompanied by a selection of sauces and accompaniments.  The thin strips of potato are fried twice, first to drive out the moisture and second to achieve the essential golden crispness of the French Fry and the friterie we chose was full to overflowing with customers lining up for their favourite combination.

heap of French fries

I was interested to discover that there is controversy about the humble French Fry, frite or chip and there are conflicting claims to how it came to enter the culinary traditions of so many countries.

It is served everywhere in northern France but it is the Belgians who claim that they invented it and there is a rather unlikely tale attached to the claim. The story goes that the local people rather liked eating small deep fried fishes but when the rivers were frozen and fishing became hazardous they cut potatoes in the form of small fish and put them in a fryer instead.  I can’t believe that this was going to fool anyone but then again take a look in a supermarket freezer section today and potatoes are cut into all sorts of different shapes to amuse the kids.

In Spain they say that this is nonsense and the potato wasn’t even grown in (what is now) Belgium at that time  and some claim that dish may have been invented there, which might make sense because this was the first European country in which the potato appeared via the New World colonies.  It goes on to back up this claim with the assertion that ‘patatas fritas’ were an original accompaniment to fish dishes in Galicia from which it spread to the rest of the country and then to the Spanish Netherlands, part of which only became, what we now call, Belgium more than a century later.

Belgium however still stubbornly hangs on to its claim and dismisses the assertion of the French themselves by arguing that the description ‘French Fries’ originated due to a linguistic misunderstanding, because in old English ‘to French’ meant ‘cut into sticks’ and because US soldiers in the Second-World-War called them French Fries on account of the fact that the official language of Belgium at the time was French.

While researching this I half expected to find a German claim with the fried potato strips no doubt invented by someone called Fritz!

Of course we don’t care what the Belgians, the French or the Spanish think because we are convinced that they are an English invention and that we make a better job of cooking them anyway. Traditionally, chips in the United Kingdom are cut much thicker and since the surface-to-volume ratio is lower, they have a lower fat content. According to legend, the first chips fried in the UK were on the site of Oldham’s Tommyfield Market in 1860.

Anyway, we didn’t concern ourselves with the history of the frite today and we each ordered a medium portion served on a French stick – a sort of continental chip butty – and as we cleared the table and left we declared the simple meal a resounding success.

There were only a few moments left in France now so we drove the short distance to the Eurotunnel terminus, waited a few minutes in a line of traffic and then drove onto the train and within half an hour we were back in Kent in the United Kingdom.  It had been a good few days and I hope that we will be able to do it again when my mum celebrates her ninetieth birthday!

Wissant Friterie France

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Some more posts about dolphins:

A Boat Ride with Dolphins in Croatia

A Boat ride with Dolphins in Kefalonia

A Boat Ride with Dolphins in Greece

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