In Australia, french fries (which Australians call "chips" or "hot chips") are common in fast food shops, cafes, casual dining and pubs. In fast food shops, fries may be sold by dollar amount, customers may order for instance "$10 worth of chips" or "the minimum chips" which is the smallest amount of chips the shop will fry at once, differing per shop. At other shops, fries may be sold by container size (e.g.: small, medium, large, family).
Fries are often coated in chicken salt, a savoury, salty seasoning which was invented in South Australia but is now popular across the country. Alternatively customers may ask for plain salt or no salt. Fries may be served with sauces such as tomato ketchup (which Australians call "tomato sauce"), barbecue sauce or aoli (common at cafes, casual dining and pubs). Gravy may be poured over the chips, or sold in a separate container.
A halal snack pack (sometimes called a snack pack or HSP) is a fast food item that consists of fries topped with salt or chicken salt, doner kebab meat, grated cheddar cheese and a sauce such as garlic sauce, chili sauce or barbecue sauce, or a combination. The dish arose in the late 20th century as a culinary fusion between the cuisine of Middle-Eastern Australians and European Australians.
Belgium
French fries wrapped in a traditional paper cone, served with mayonnaise and curry ketchup, with a small plastic fork on top and a frikandel on the side. The frietkot is seen in the background.An assortment of Belgian saucesA typical assortment of meats offered at a Belgian friterie
Even the smallest Belgian town has a frietkot (literally, "fries shack").[3] Traditionally, take-away fries were picked by the fingers out of a tip bag wrapped from a square sheet of paper, while walking on the streets. By the 1970s and 1980s, with several meat accompaniments gaining popularity, more practical open carton boxes and tiny plastic forks became available. One can order a small or large portion; often three or four sizes are priced. Fries with mayonnaise or one of a wide variety of other typical Belgian sauces is a fast food classic in Belgium, often eaten without any side orders. Prior to 1960, the choice of accompanying items was limited to a pickled herring, a large, cold meatball boulet or red-coloured garlic sausage cervela, or a beef or horsemeat stew. Since 1960, these choices include stoofvlees or stoofkarbonade and a wide variety of deep-fried meats, such as chicken legs, beef or pork sticks, minced beef, pork, chicken, or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference. An example of an additional on-the-spot preparation is sometimes in Flanders called mammoet speciaal (mammoth special), a large frikandel (curryworst in Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed with mayonnaise and (curry-)ketchup. The earliest of the current wide array of sauces, are mayonnaise, fritessaus or sauce pommes-frites ("fries sauce" in English—see the sections on France and the Netherlands) and a local pickle-sauce similar to piccalilli.[2][4] Though Belgians do not sprinkle vinegar on fries, they may eat them with cold mussels out of the shells preserved in vinegar, entirely different to the national dish with freshly boiled hot mussels served in the shells.
In Canada, French fries are the main component of a dish called poutine, a mixture of French fries with fresh cheese curds, covered with a hot gravy (usually), hot chicken sauce (much less common), or chicken BBQ sauce (rarely). This dish was invented in rural Quebec in the late 1950s and is now popular in many parts of the country and is served at many fast-food chains. Several Québécois communities claim to be the birthplace of poutine.[6] A variant, "disco fries", may be found in the Northeastern United States, notably in New Jersey.[7]
In Newfoundland, "chips, dressing and gravy" (referred to by outsiders as "Newfie fries"[8]) comprise French fries topped with "dressing" (turkey stuffing made with summer savory) and gravy. Another variation consists of topping the French fries with either ground beef, hot dogs, dressing and cheese and topped with gravy. Yet another Newfoundland recipe called a "mess" (compare with "poutine") consists of fries, gravy, dressing, and wieners.
In Prince Edward Island, "fries with the works" (or FWTW as it is some times called)[9] is a combination of French fries, fried hamburger, fried onions, gravy (usually beef), peas, and optionally mushrooms. Other common toppings include green onions, tomatoes, carrots, sour cream, and grated cheese.
In the Ottawa Valley, french fries are sold from trucks known as "chip wagons," and fries are available topped with melted butter. It is also customary for the server to allow the customer to add seasonings like salt, pepper, and vinegar halfway through filling the container.[10]
Finland
Finnish makkaraperunat is topped with mustard, ketchup, chopped onions, cucumber pickle relish and sometimes a mayonnaise-based sauce.
In Finland, french fries (ranskalaiset perunat) are colloquially known just as ranskalaiset (literally, "the French"). In colloquial use, this is sometimes shortened even further to ranet or ranut, which unambiguously only refers to french fries.
A traditional way of serving accompanied fries at food carts (grilli) is makkaraperunat (literally, "sausage potatoes"), a dish consisting of deep-fried slices of sausage and crinkle-cut fries mixed together and usually served in either a paper or styrofoam tray. The dish probably originated in the early 1960s. Today, makkaraperunat is mainly considered a late-night snack and is usually not served outside of food carts or gas stations.
At fast food chains such as McDonald's, Burger King or the indigenous Hesburger, ketchup is always provided. Some chains also offer complimentary Finnish or American style mustard as well as packets of grillimauste, a type of barbecue rub. In kebab shops, fries are often partly or entirely covered in tomato-based and/or yoghurt-based kebab sauces and döner kebab strips. French fries are also used as sides for hamburgers, steaks and deep-fried meats at the ubiquitous American style restaurants and gastropubs in Finland. Crinkle-cut fries are seen as old-fashioned and associated with food carts or home-cooking, while straight-cut fries are seen as more modern.
France
In France, a common dish is fries and a steak. French fries are also popular as a side dish to kebabs, roasted or fried chicken, and hamburgers. The fries are often accompanied by ketchup, mayonnaise, Dijon mustard, and sometimes a vaguely béarnaise-like sauce called "sauce pommes frites" (found also under the same name and with a similar form in French-speaking Belgium, and in Dutch-speaking Belgium and the Netherlands as fritessaus), which is available at local McDonald's restaurants and in bottled form in supermarkets.[11]
Iceland
In Iceland, french fries are served either salted or seasoned with a special blend of spices (including salt, sugar, onion powder, garlic powder, black pepper, MSG, and various other seasonings) marketed as French Fry Mix (kartöflukrydd), and accompanied by cocktail sauce or ketchup. Fries are commonly sold in fast food outlets as a side dish. The earliest mention of french fries in Iceland is in a cookbook published in 1945, under the title Potatoes boiled in lard.[citation needed]
Ireland
In Ireland french fries are generally known as 'chips' (aside from the 'skinny' fries commonly served in some fast-food outlets). The accompaniments and condiments served with them are very similar to those served in the United Kingdom.
Japan
Some Japanese restaurants, such as First Kitchen, offer a variety of flavour packets that can be used to season the French fries. The packets consist of powdered flavouring and salt.[12]
Malaysia and Singapore
In Malaysia and Singapore, chips or fries are often served with Western food dishes and usually served with tomato ketchup and chilli sauce, or sometimes "Chilli-Tomato" Sauce (if they mix chilli sauce with tomato ketchup together).[13][14]
Netherlands
Fries with "speciaal saus" is a popular combination in the Netherlands.Fries with "wietsaus" (weed sauce), available in Amsterdam
In the Netherlands, fries are popular as fast food and served in vending points similar to the ones in Belgium. Fries are served with mayonnaise or a lower-fat version called fritessaus (fries sauce), although the latter is often also referred to as mayonnaise. This combination is usually called patatje met (for "fries with"), as opposed to patatje zonder (fries without, without any sauce).
Other popular sauces are satésaus (satay sauce, a peanut sauce that is also served with the Indonesian meat sate), curry ketchup, and speciaal (special; a mixture of chopped raw onions, frietsaus, and curry ketchup or tomato ketchup). Another interesting combination is Patatje Oorlog (Dutch for French Fries War), which is French fries with mayonnaise, sate sauce, and onions, a variety that differs from region to region, and even from one snackbar to another. While it sometimes means mayonnaise (or rather, fritessaus, or fries sauce), peanut sauce and chopped raw onions, in other places it means the fries are accompanied with all condiments available.[15][16][17]
On average, Dutch snackbars typically offer between 9 and 10 different condiments to be eaten with fries, or to be combined (the condiments are rarely free in Dutch snackbars), but some venues serve many more.[18][19] A recently introduced way of serving fries is the kapsalon (hair salon, named so because Nataniël Gomes, a hairdresser from Rotterdam invented the dish), which consists of fries, shoarma (or another kebab style such as Doner), lettuce, molten cheese, hot sauce and garlic sauce in an aluminum foil tray which is then briefly baked in an oven.[20]
Another recent addition to the plethora of accompaniments is Joppiesaus, a mayonnaise-based sauce whose recipe is a trade secret. In 2013 a fast food store in Amsterdam started selling fries with cannabis sauce.[21][22][23]
Fries are often accompanied by other popular deep-fried fast foods such as the kroket and frikandel, but fries are also served as a side dish in regular restaurants.[24]
In Romania, fried potatoes are sometimes served with mujdei, a popular garlic sauce,[27] or sprinkled with grated or crumbled brânză (a kind of sheep milk cheese).[28] Fries are a popular side dish with grilled steaks, schnitzels and mititei, and are also a frequent ingredient in shawarmas.
South Africa
In South Africa french fries are generally known as 'chips' (aside from the 'skinny' fries commonly served in some fast-food outlets). They are normally made with potatoes that have been soaked in vinegar beforehand. They are often known as "Slap Chips" (slap being the word for soft in Afrikaans) as the soaking in vinegar makes them soft and soggy. After cooking they are normally served with accompaniments of salt and vinegar.
In Turkey, they are popular as a side dish to hamburgers. In fast food restaurants, they are mostly served with ketchup, mayonnaise and dijon mustard. But in the traditional restaurants -especially in sea food restaurants- they are served with a special fries sauce which includes tomatoes, parsley, lemon, garlic and olive oil.[29] Also this special fries sauce is used with a mixture of vegetable fries which includes potatoes, aubergine, green pepper and zucchini.
Thailand
In Thailand, French fries are called man farang thot (Thai: มันฝรั่งทอด; lit. 'deep fried potato') but are also commonly known as fren frai (Thai: เฟรนซ์ฟรายด์, or Thai: เฟรนช์ฟรายด์). Besides being available from the usual Western fast food outlets or in areas with a large Western (tourist) population,[30][31] they are increasingly popular at local Thai bars and nightlife venues as a snack.[32] French fries in Thailand are usually served with either tomato ketchup or chili sauce.[33][34][35]
United Kingdom
Fish and chips, the original British fast food meal
Whole cut fries with a burger, served in an American diner
The consumption of restaurant fries drives ketchup sales throughout the United States.[36] Regionally throughout the nation, other french fry accompaniments are sometimes preferred. Chili cheese fries, loaded fries and cheese fries are common in many communities in diners and fast food chains. Examples of more localized preferences include Texas cheese fries (with melted cheddar and a side of ranch dressing for dipping), New Jersey's disco fries (with brown gravy and mozzarella cheese), and Utah-style fry sauce (a combination of ketchup and mayonnaise).[37]
Steak fries are thicker-cut fries, often with the skins intact. They are often coated with spices or marinated before cooking. They may be fried or baked in the oven.[38]
Vietnam
In Vietnam, some restaurants serve fries with sugar over a dollop of soft butter.[39]
French fries, chips, finger chips, french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
Fry sauce is a condiment often served with French fries or tostones in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Historically, the Argentinian salsa golf is most likely the first ketchup and mayonnaise sauce, having been invented in the 1920s by Luis Leloir.
Cheese curds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the northern United States and Canada. Notably, cheese curds are popular in Quebec, as part of the dish poutine, and in Wisconsin and Minnesota where they can be served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese" or fromage en grain.
Cheese fries or cheesy chips is a dish consisting of French fries covered in cheese, with the possible addition of various other toppings. Cheese fries are generally served as a lunch or dinner dish. They can be found in fast-food locations, diners, and grills mainly in English speaking countries.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops, and steakhouses. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter.
Regional street food is street food that has commonalities within a region or culture.
A halal snack pack is an Australian fast food dish, which consists of halal-certified doner kebab meat and chips. It also includes different kinds of sauces, usually chilli, garlic, and barbecue, whilst yoghurt or yoghurt sauce, cheese, jalapeño peppers and tabbouleh are common additions. While the snack pack was traditionally served in a styrofoam container, it is now most commonly served in moulded pulp or cardboard containers, as most Australian states have banned single-use plastic packaging. The snack pack has been described as a staple takeaway dish of kebab shops in Australia.
↑ Whether Herstappe's eighty-odd inhabitants have a "frietkot"? Belgium's smallest municipality Saint-Josse-ten-Noode has at least one. "frite(rie)s". EuroBRU portail de la capitale de l'Europe. Retrieved 2007-07-27. *The figure of speech is obviously not exaggerated: * Bouillon, Pierre; Bodeux, Jean-Luc; D'Artois, Didier; De Boeck, Philippe; Deffet, Eric; Dellisse, Daniel; Detaille, Stéphane; Du Brulle, Christian; Fiorilli, Thierry; Huon, Julie; Lamquin, Véronique; Lefèvre, Gabrielle; Leroy, Marcel; Maron, Guy; Meuwissen, Eric; Moreau, Catherine; Pierre, Philippe; Saint-Ghislain, Valéry; Surmont, Eddy; Vanham, Vincent (2005-06-30). "Ouske c'est chez nous". Le Soir, édition Namur/Luxembourg (in French): 1. Retrieved 2007-07-27. (See heading "Fritkot") * Sambre, Pierre (2002-12-19). "Belgitude > La frite dorée; Gloire nationale: l'eclosion du cornet cool". Le Tribune de Bruxelles, Free with Newspapers la Libre Belgique, la Dernière Heure, Etc (in French): 40. Retrieved 2007-07-27.
↑ Franquin (1973). "Gaston Lagaffe aka Guust Flater: Gare aux gaffes d'un gars gonflé" (in French). Editions Dupuis. p.last. Archived from the original(jpg) on 12 August 2008. Retrieved 12 January 2007. en crocquant quelques frites... Hmum.. Délicieuses...avec des pickles. (while eating some fries... Hmm... Delightful... with piccalilly [Belgian pickles]) (publication date showing a sauce, outside Belgium rarely used with fries, to have been typical before far more kinds became available)
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