I like the Belgian fries with mayo. Not sure if these are twice cooked but they sure look good.

Thanks for the recipe.

What we call "dijoon katchup"...

Hienz and some plain old curry powder. Awesome on the 'tots!

Whip with Dijon mustard, perfect for sausage from the grill.

Ketchups super-power is not as a dip. It’s as an ingredient.

You can’t make tonkatsu sauce with that ranch dip. Or shrimp cocktail sauce, sloppy joes, bbq sauce, Chinese sweet and sour sauce, generals toas sauce......

I'm fond of the ketchup + mayo + sriracha. A little of everything.

I can't stand mayo. Except for a BLT sandwich which i will put a very small amount on.

Habanero Tabasco is a different story, i put that stuff on nearly everything. Mmmmm....

You need to try some of these bottles of awesomeness:

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Straight up, or mixed with Mayo (Kewpie ) preferred

https://bushwickkitchen.com/collections/gift-sets

Aside from par-boiling, that is the way I make fries, and I make very good fries. I feel vindicated now.

In duck fat? They traditionally use beef tallow.

Nothing like home made ketchup. The best commercial brand is French's. It is not vinegary and has a more authentic tomato flavor.

I like to dip fries in chili sauce or good ketchup and occasionally mayo, steak sauce, BBQ sauce, and even a milk shake. But I don't like anything glopped on top like that.

I made some of this mayo at lunch time. Will make some fries at dinner and report back.

^^^ interested.

Yes it is. I keep a case of it on hand, and always one squeezie bottle ready to go.

Try making home-made mayonnaise. Add some chopped green onions (scallion) and a bit of Old Bay Seasoning. Dot this on top of fresh home-made fries made from russet potatoes. This is a meal in itself.

or make a gribiche - might be a little heavy duty tho

It's funny you say that, this was a nice dinner. :D

Fries with Gros Sel de Guérande salt (lovely salt for fries) and the mayo. The mayo was as expected, mild but flavorful that complimented the fries vs. some Hellman's Extra Creamy in which you only tasted the Hellman's. On sandwiches, it's great, but not so much on fries. I can definitely see mixing chives or scallions into the mayo. Or maybe some shallots marinated in white balsamic vinegar, that would be good. I think the mayo on truffled fries would be phenomenal.



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http://forums.pelicanparts.com/uploa...1598221076.jpg


http://forums.pelicanparts.com/uploa...1598221076.jpg

^^^ That is exactly what I expect fries to look like. Mushy/limp fries are terrible.
Nice job!

OK, I may be illiterate, but in Cantonese ketchup is pronounced "ke-jup." I always thought that word was a combination of the words tomato and juice. Tomato is "faan-ke" in Cantonese, and juice is "jup." So take the "ke" from tomato, and take the "jup" from juice, and there you have the word "ke-jup" which means ketchup. Voila!

But I guess my understanding was wrong.

I always thought that ketchup was an American condiment, but from with a Chinese origin. Which didn't make complete sense as Chinese don't eat tomatoes (or at least tomatoes aren't an ingredient in Chinese dishes). Normally, words in Chinese that sound like words in English are from the Chinese making up a word that mimics the sound of the English word (Chinglish). But here was an odd situation where the words sounded the same, but that English took the word from Chinese, though for an item that isn't natively Chinese? Weird how the Brits and Americans may have taken a Chinese/Asian item (fish sauce), then bastardized it over centuries but kept the same name, and then Cantonese adopted the term in pinyin-style (Chinglish) for the now-different product. :confused:

My daughter does that. She also eats fries with ketchup, but she regularly asks me to stop at the McDonald's drive-thru for a soft serve and fries.

I always use both mayo and ketchup on my burgers.

When eating out I will ask for a small side of mayo.