crazycook, re: the french fry
Aug. 23, 2011 1:12 am
Updated: Aug. 23, 2011 11:26 am
I have no idea where the craving came from, but for some reason as the night approached 11pm, I simply HAD to have... fries! While they are a poor substitute, I pulled a bag of frozen potatoes from the freezer, and baked them in the toaster oven (I know...
EWWW, but they worked!) 20 mins later, I was snacking away! It was then that I got to wondering about the origin of the "french fry."
I must admit, that I didn't spend much time researching, but then the hour is late to begin with, and it would be nice to get a decent night's sleep...
Apparently, strips of potato were first "fried," possibly simply sauteed, in Belgium, prior to World War 1. In the "day," Belgium was called the Spanish Netherlands. The title of "french fry" changes with different locales. For instance, the British call
them "chips," and are often served as a side along with fish, hence the flourish of "Fish&Chip" shops across the UK. The French refer to them as "pommes frites" and the Dutch as "frieten." I didn't find a German name, though when I was there in the early
1970's Wiener Schnitzle mit Pommes Frites quickly became my favorite meal! It was during that same era, that returning home at night from a movie with friends, we often "nipped into" a Fish&Chip shop, purchasing a late night snack of greasy chips, wrapped
in newspaper... often steaming in the cold night air as we continued our journey(s) home.
I've also come to the mind set that for a truly flavorful "steak fry" as we know the thicker, meatier cut of potato, truly should be deep fried in... dare I say it? LARD! No doubt politically incorrect these days, and most definately as unhealthy as can be,
seems to me that when in England, mom kept a "fryer" pan, complete with a basket... and filled with some type of FAT that solidified when it cooled! I have yet to fill my deep fryer with anything other than canola oil, but on the occasions I have fried potatoes,
they simply seem to be "missing" something. (The grease, no doubt!)
The thinner cut fries we're all familiar with from the "fast food" stops, would be better described as "shoestring" potatoes. While they are good on the odd occasion, I still prefer biting into a "chip," or steak fry... especially when they've been deep fried
- in whatever oil that is used!
So, all, the next time you dive into a plate full of fried potato strips, take a second to ask... just what "your" fav is, and how it is best prepared! I may just have to fill my fryer tomorrow, and actually peel and cut potatoes! Mmmm... I can hear them
sizzle right now!
btw, I did stop by at last night's post before beginning this one, should you care to read it, or read comments...
Meantime, be healthy, be happy, be crazy... and once in a while, cook as you wish! Just use the old addage, "moderation." Eat "healthy" the next day!