> I just finished reading a murder mystery that takes place in > Saskatchewan, and at one point, they go to a restaurant and eat fries > and gravy. Is this French fries and gravy? Sounded pretty ucky.
V-e-r-y popular Canadian cuisine. And the French-Canadian version from Quebec and New Brunswick (spreading across the country courtesy of at least two fast food chains), poutine (french fries, gravy and (melted) cheddar cheese.
In message <9411011011.AA16...@kcmetro.cc.mo.us> English Language Discussion
Group writes: > >and gravy. Is this French fries and gravy? Sounded pretty ucky.
> >Karen
> Here we eat fries with mayo. Would you like some fat with your > grease? It really tastes pretty good, as the mayo is tangy. The > other thing I like on fries is sate sauce. Or sate sauce and > ketchup. Of course the fries are pretty good without anything on > them at all.
> s
My son loves cheese fries with Ranch salad dreesing.
Sylvia L. Edwards sedwa...@kcmetro.cc.mo.us "Be enthusiastic about the success of others."
>>and gravy. Is this French fries and gravy? Sounded pretty ucky.
>>Karen
The only thing I ever drown my french fries in is mustard. By the way, the "f" of the french isn't capitalised, 'cause it doesn't have anything to do with France- it's just a style of cutting. Then again, I could be wrong. Whatever. But I would never eat plain fries. I view them as vehicles for various condiments, and nothing more. It would be sort of like eating one of those "Fun Dip" or whatever-they're-called sticks (stix?) without dipping it in the grape/cherry/mystery flavoured pouch. Right then. Onto the next notice.
: In Romania we had ffs (invariably soggy) with nearly every meal, : sometimes even breakfast. (Natalie, haven't we had the "potatoes : for breakfast" discussion one or two times before?)
When I took students to Japan, we had a stunning onion and french fry casserole for breakfast one morning. It was *the* most vomitous meal I've ever had. Talk about cultural miscommunication...
> In message <9411011011.AA16...@kcmetro.cc.mo.us> English Language Discussion > Group writes: > > >and gravy. Is this French fries and gravy? Sounded pretty ucky.
> > >Karen
> > Here we eat fries with mayo. Would you like some fat with your > > grease? It really tastes pretty good, as the mayo is tangy. The > > other thing I like on fries is sate sauce. Or sate sauce and > > ketchup. Of course the fries are pretty good without anything on > > them at all.
> > s
> My son loves cheese fries with Ranch salad dreesing.
> Sylvia L. Edwards > sedwa...@kcmetro.cc.mo.us > "Be enthusiastic about the success of others."
>On Tue, 1 Nov 1994 13:12:28 EST Jim Bradley said: >>>Is vinegar on french fries a Pennsylvania thing?
>>I thought it was a Rhode Island thing. I never heard of anything >>but ketchup in Phila. and NJ. 'Course that was in my sheltered youth.
>Fair food. FF's w/ vinegar for dinner, and a funnel cake for dessert.
>Was that youth of yours spent sheltered in Philly/South Jersey, Jim?
Yep. Philly (Germantown) in the winter, Toms River in the summer. After starting college, it was Providence in winter, lifeguarding in Long Beach Island in summer.
>> Needless to say, I can place a pilgrimage to the O on the Hayride >> '95 planning board ... it's a hop-step-and-a-jump from the former > Do they have mustard? (Try it. It's good.)
Mustard, of the brown variety, is seen only behind the hot dog counter. Sorry, Heather.
> heather, who will not have sex in a canoe, but is willing to try a > variety of condiments. On her french fries, that is.
Yes, they do have Coors among the scores of varieties of beers. Though I'd prefer to avoid anyone who drinks it (for both aesthetic and political reasons).
Since you aren't willing to vary your condiments for canoe sex, may I ask which one(s) you require? The Clarion and Allegheny Rivers are primo canoeing waters.
[PS. Got some ID showing that you're old enough for that brew, missy?]
--------------------------------------------------------------------------- ---- neal tra...@vms.cis.pitt.edu 412-624-0097 (office) trav...@pitt.edu 412-624-7397 (fax) "I'm a farmer ..." -- Max Yasgur
>That reminds me, Judith. We forgot to eat the chicken for breakfast. >Or rather you forgot to. I never planned to.
That was because we had to use up the leftover bread as French toast. You can use some of the chicken in a stir-fry this evening.
>Judith should be safely back in the land of potatoes for breakfast now. >She almost got to spend one more day in the land of grits, however. We >discovered after getting to the airport today that her ticket was for >tomorrow. But at the eleventh hour (or really the 59th minute), they >let her on. > --Natalie (may...@ra.msstate.edu)
You *told*! I am *so* ashamed that I never checked the date on my ticket! Agonized all the time I was sitting and wondering if I'd be getting on the next plane, because there was nobody to blame but myself! Stupid, stupid, stupid!
Did I mention that I almost spent a night in *Memphis*? Because the plane out was "full" (although the agent in Starkville had said that would be "no problem") and they only gave me a boarding pass at the very last minute, after everyone else was on. They had even asked for volunteers to GIVE UP THEIR SEATS and fly later in case it was necessary!
Had a wonderful time, aside from that, but glad to be home again. Thank you, Natalie and Natalie's mother, for the wonderful hospitality!
> sometimes even breakfast. (Natalie, haven't we had the "potatoes > for breakfast" discussion one or two times before?)
Yes. Yuck.
That reminds me, Judith. We forgot to eat the chicken for breakfast. Or rather you forgot to. I never planned to.
Judith should be safely back in the land of potatoes for breakfast now. She almost got to spend one more day in the land of grits, however. We discovered after getting to the airport today that her ticket was for tomorrow. But at the eleventh hour (or really the 59th minute), they let her on. --Natalie (may...@ra.msstate.edu)
: > To be honest, though, I've never read one of : > her books. I have heard radio adaptations of some of them, but I should : > read a few sometime.
: I liked this one and intend to read more.
Murder at the Mendel is supposed to be good. It might have a different name in the States because the Mendel Art Gallery here in Saskatoon wasn't too impressed by the title (I could see the Mendel if I were to stand on the roof of my house and if it wasn't snowing lynxes and wolves as it is today). There's also one about a premeir of Saskatchewan who is assasinated (this hasn't happened before, but it's been considered). I'm not a big fan of mysteries, so I don't read them very often.
>keeper of the fish said: >> The only thing I ever drown my french fries in is mustard. By the >> way, the "f" of the french isn't capitalised, 'cause it doesn't have >> anything to do with France- it's just a style of cutting. Then again, >> I could be wrong.
Most of the choices in this thread sounded great. Except for Heather's (sorry, kid, I calls 'em like I sees 'em). Doesn't matter whether you're talking yellow, brown, Pommery, Dijon, Chinese ... they all sound awful.
>I don't know. All I know is that everything comes with them in Paris.
>> But I would never eat plain fries.
>And I would never eat them with anything on them. That's why the >quality of the fry is crucial.
I wouldn't think of eating Belgian/Dutch fries from a street vendor except with a dollop of deliciously tangy mayonnaise -- it's an irresistible combination.
American french fries, cut much thicker so you can savor the mealiness of those wonderful Idahoes, can be combined with a myriad of condiments. As Karen says, the quality of the fry is critically important -- the right temperature (for both fryings), clean oil, correct timing.
One of the pleasures of Pittsburgh is eating fries at 'The O' -- that's the nickname for 'The Original Hot Dog Shop' in Oakland (a mere 2 blocks from my office). The taters are cooked <perfectly> and the portions are ... well, let me put it this way: more fries *fall off* a small O-fries onto your tray than *go in* a large from MickeyD or Wendy's. A medium (along with one of their great beef sausages for each person) will *sate* a foursome. They've been known to warn newbies who unsuspectingly order an extra large.
O-fries come with Heinz ketchup by default. Malt vinegar (that's British, as in fish-n-chips) is always available, as is garlic powder. For an extra charge, you can get a side of warm CheezWiz (Mary Lynn wouldn't have it any other way) or some beef gravy. The O isn't a satay kinda place.
Needless to say, I can place a pilgrimage to the O on the Hayride '95 planning board ... it's a hop-step-and-a-jump from the former site of Forbes Field, a block or two from Pitt's central library, and almost as close to the Carnegie Museum (dinosaurs!, gemstones!, art and architecture!) and the Carnegie Library of Pittsburgh.
--------------------------------------------------------------------------- ---- neal tra...@vms.cis.pitt.edu 412-624-0097 (office) trav...@pitt.edu 412-624-7397 (fax) "I'm a farmer ..." -- Max Yasgur
> Long John Silver restaurants used to serve fries as the "chips" with >their fish and chips. A bottle of vinegar was on each table in the >restaurant.
> p>
What the hell else would they serve as chips in "fish and chips"? A bottle of vinegar is on <most> rest.tables out here. In the diners/Newport Creameries/ wiener (weiner? they both look weird) joints, etc. And I thought <I> lead a sheltered life. Ever have sex in a canoe, Paul?
> Needless to say, I can place a pilgrimage to the O on the Hayride > '95 planning board ... it's a hop-step-and-a-jump from the former > site of Forbes Field, a block or two from Pitt's central library, > and almost as close to the Carnegie Museum (dinosaurs!, gemstones!, > art and architecture!) and the Carnegie Library of Pittsburgh.
Do they have mustard? (Try it. It's good.)
heather, who will not have sex in a canoe, but is willing to try a variety of condiments. On her french fries, that is.
book...@bookrat.com writes: >>> sometimes even breakfast. (Natalie, haven't we had the "potatoes >>> for breakfast" discussion one or two times before?)
>>Yes. Yuck.
>>That reminds me, Judith. We forgot to eat the chicken for breakfast. >>Or rather you forgot to. I never planned to.
>Was this chicken already acephalic, or was someone planning to perform the >decapitation experiment?
I was reading through a MacLean's Magazine today and came accross an article on Poutine that I thought I should share. Poutine (a combination of fries, gravy and cheese) is from Quebec and is apparently the "binge food of choice" at eastern Canadian universities.
At Wilfred Laurier University in Ontario, the ideal poutine has light crispy fries covered with gravy and grated mozzarella. (Normally cheese curds are used).
At Bishop's university in Quebec, the recipe is more tradional. A kitchen person there says: "It's just frozen french fries, gravy and some chese. But those kids just go crazy for it. From Wednesday to Saturday, that's all they order. Don't ask me [why]. It's chep, and it's filing, and they are usually pretty intoxicated, so I don't think they really care."
Says a student: "Three food groups are represented in poutine. You've got dairy with the cheese, the potato is vegetable. And I guess the gravy used to be meat at one point, right?"
Robert Duncan Whose cats are playing. One is hiding in a paper bag, the other is running around with her tail all puffed up.
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