French Fries Poll
- Thread starter Lefty
- Start date
They are sliced potatos that are battered then deep fried with either ranch drizzled on top or cheddar cheese sauce drizzled on top! Served at the Del Mar Fair in San Diego.......warning do NOT attempt to eat these alone!!!
Those sound great! I wonder if you have to par-fry them before battering, or are they thin enough to batter raw?
smoke king
Banned
My wife spent some time in Germany, and picked up a habit of dipping fries into a mayo/mustard combination. It didn't sound good to me at first, but now I eat them that way too!
chowhound
New member
I'm pretty sure there is something different to those Aussie fries other than the batter. Something in the cooking method. I almost want to say they are boiled or steamed first? I remember a member from another forum discussing them. I don't remember his name... the one who has two sons and they all fish. His sons enter tournaments and his avatar used to be him holding up a crab....
GrantsKat
New member
attie! was he invited?
Ribs and poutine?
So Bams, are there a lot of BBQ guys in Canada, or are you a bit of an anomaly?
Here is a recipe similar to Outback Aussie Fries.
1 (2 lb) bag of frozen French fries
1 cup shredded Colby-Monterey jack cheese or any cheese labeled as "Taco Cheese", cheese for Tacos.
6 pieces bacon, cooked
Divide the fries into half, and use the other half later. Heat oil to 350degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
1 (2 lb) bag of frozen French fries
1 cup shredded Colby-Monterey jack cheese or any cheese labeled as "Taco Cheese", cheese for Tacos.
6 pieces bacon, cooked
Divide the fries into half, and use the other half later. Heat oil to 350degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
Deelady
New member
Oh it is definately possible...I have never dared tried to make them at home! I always felt guilty enough eating them once a year when I went to the fair!!
They prob had special seasoning in the batter as well.
Uh oh, I feel a sin comin' on!They are sliced potatos that are battered then deep fried with either ranch drizzled on top or cheddar cheese sauce drizzled on top! Served at the Del Mar Fair in San Diego.......warning do NOT attempt to eat these alone!!!
That's it - poutine! I couldn't remember the name. BTW, how do you pronounce it?
pooh teen
PanchoHambre
New member
I voted ketchup.... but I also like chili, chili and chese and Vinegar
I dislike ranch in pretty much every context and poutine blech
I dislike ranch in pretty much every context and poutine blech
They are sliced potatos that are battered then deep fried with either ranch drizzled on top or cheddar cheese sauce drizzled on top! Served at the Del Mar Fair in San Diego.......warning do NOT attempt to eat these alone!!!
yes they are huge... its been about 3 years since i have been there but i use to work every year in Del Mar... use to work in Kiddyland(inner racetrack)
yup they are blanched first, gives them crispy outside, tender inside
Ribs and poutine?
i havent met any yet but i have a few online forum guys that bbq here in canada... it is growing and there are quite a few competitions here
its all in the gravy my friend...havent had a good commercial one in usa that i could remember
dark dark brown gravy.. so thick and yummy