Mayonnaise
Garlic mayonnaise!
Sea salt and malt vinegar. I am Canadian and it’s a thing.
American, and this is the correct answer
Same here. Not Canadian though, I just have good taste and a penchant to apologize. Sorry.
It’s ok, I’m sorry too.
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?
Mayo
Also hot sauce.
Wendy’s Frosty
Came to see if anyone said this. I grew up with that shit and it was fantastic! Nothing compared, not even regular ice cream!
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
War
No really, that’s a thing.
Basically mayo, peanut sauce and diced onions (some add ketchup or curry sauce too, but I don’t like that, personally)
WAR! HOO!
What is it good for?!ABSOLUTELY NOTHINGMAKING FRIES TASTY!Tbh, I prefer Special, which is just the mayo, onions and curry sauce or ketchup.
I think this is the first suggestion of peanut. that’s an interesting flavor combination
It’s part of colonial culture. Peanut Sateh sauce is used in combination with meat originally. It then got transferred to chips as us Dutch use to slother our fries in sauce.
Don’t think sweet peanut butter like, but slightly spicy
I haven’t seen anyone mention nutritional yeast yet, but that’s become my go-to seasoning for almost everything; popcorn, pizza, scrambled eggs, bread, ramen, soft pretzels, and of course on fries. So damn good!
(Yes, I realize the name “nutritional yeast” sounds vaguely unpleasant and unappetizing, but I promise it’s incredible if you like savory flavors, and it can also be used as a cheese powder substitute in vegan recipes.)
I find it to be an okay parmesan replacement, but prefer parmesan
Ranch dressing powder
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.
@reallyzen i admit, i’m quite envious, your government seems pretty cool. :)
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.
But do you even get fries in the UK? I’m going to posit that chips are a different thing to fries. They’re much thicker and potatoeyer.
I can’t speak for the UK but I believe the situation would probably be same as Australia. That is, there are a bunch of different ways to cut chips.
The thicker chips you mentioned are called steak cut chips.
The fries (thin, McDonald style) are called shoestring fries.
Long, not thin but not thick (best reference I have here KFC style, but don’t know if they’re the same in North America), would be known as straight cut chips.
Curry sauce
Blue cheese dressing
YEP! I was coming here to say it.
It’s just soooo good. Bonus points if it has some chunks.
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
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!”
If it’s just fries, then nothing other than salt.
Otherwise, cheese curds and gravy.
Poutine is the way.
Gotta get real cheese curds though, and good gravy. I have seen so many places fuck this very basic food up.
Mayyoo
But for serious bacon and melted cheddar with caramelised onion. Maybe ketchup mixed with bbq sauce near to dip in