French Fries, Poutine, Pommes Frittes

[Gargamel]

I made fries tonight. Chopped up a couple potatoes, leaving the skin on, dumped them in the fryer at 350f for 6 minutes. Bammo. Fries. You can cut them thinner or thicker for crispiness, or cook them a little longer for a crisper shell. Let them drain for a few minutes, then salt as desired.

You mentioned poutine in the title, but no made no mention of it in the post. Poutine is not another name for fries, but a complete dish. It is a Canadian delicacy. In college we used to drive the 20 minutes to the Messina Bridge in New York and cross over the Seaway to a truck stop just for the Poutine and beer, Neither of which we could obtain legally in the US. Of course, customs never believed us that we just ran over the border on a friday night just for dinner, got searched for alcohol quite a few times, but we were smart enough not to have anything. Now the trips to Montreal.......

[Skybird]

Originally Posted by Gargamel

I made fries tonight. Chopped up a couple potatoes, leaving the skin on, dumped them in the fryer at 350f for 6 minutes. Bammo. Fries. You can cut them thinner or thicker for crispiness, or cook them a little longer for a crisper shell. Let them drain for a few minutes, then salt as desired.

You mentioned poutine in the title, but no made no mention of it in the post. Poutine is not another name for fries, but a complete dish. It is a Canadian delicacy. In college we used to drive the 20 minutes to the Messina Bridge in New York and cross over the Seaway to a truck stop just for the Poutine and beer, Neither of which we could obtain legally in the US. Of course, customs never believed us that we just ran over the border on a friday night just for dinner, got searched for alcohol quite a few times, but we were smart enough not to have anything. Now the trips to Montreal.......

I learned about poutine in Cologne where I had some business dates in the past three m onths. There is one restaurant that specialises in poutine and they practically do not serve anythign else.

If you happen to be in Cologne or Düsseldorf or Aachen, and like poutine or fries, go there, the ambient atmosphere and looks of the place is very nice and if you like poutine, it should be heaven. Personally, these heavy sauces and cheese and plenty of ingredients over the fries - its not really my thing. Too hefty. I prefer the classic German way: white salt, and mayonnaise or ketchup, period.



Learn more:
http://frittenwerk.com/

In principle the classic base form of Poutine Quebec is fries, cubes of fresh (wet) Mozarella cheese on top of it, and then dark gravy. You either like it, or you don't. I hear that canadians are crazy for it, but I cannot understand that. Of course, plenty of variation possible. The link I gave shows some imiges of various poutines they serve in these restaurants. Looking they do good.