Your Condiment Of Choice With Fries (chips For My European Friends)

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T_Lurch

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I'm an odd duck; if I eat fries I usually prefer no salt and like to dip them in Thai ketchup (I make my own with a 50/50 mix of ketchup and sweet chili sauce with a dash of Rooster sriracha). If I add anything to the fries themselves, it's black pepper.

In the U.S., it's usually ketchup. In Europe it's often mayonnaise.

How do you like them?
 

MickeyLee

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Gonna have to steal your Thai Ketchup recipe. Sriracha has its own ketchup that's pretty dope.

Gochujang. Thin it down with a bit of sesame oil, agave and a splash of rice wine vinegar. Soo tasty. I have not found a food not improved by by dunking in Gochujang.

Also, Beer Cheese. Melted and applied generously.

Milkshake! Or a Frosty.

ETA: While not a conventional fry, roasted or pan-fried potatoes dipped in Kashmiri Curry is pretty dang tasty.
 
T

T_Lurch

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Gonna have to steal your Thai Ketchup recipe. Sriracha has its own ketchup that's pretty dope.

Gochujang. Thin it down with a bit of sesame oil, agave and a splash of rice wine vinegar. Soo tasty. I have not found a food not improved by by dunking in Gochujang.

Also, Beer Cheese. Melted and applied generously.

Milkshake! Or a Frosty.

ETA: While not a conventional fry, roasted or pan-fried potatoes dipped in Kashmiri Curry is pretty dang tasty.
I've not tried gochujang yet, though I've seen it. Korean red pepper paste, isn't it? I'll have to try it; especially since I love Korean food.

Kashmiri curry might be tasty too; though I can't handle the really hot curries.

@ActionBuddy Beer cheese is usually served at restaurants with pretzel bites as an appetizer. Though you can get it at the supermarket now. I think it is simply cheese flavored with beer. No alcohol content though.
 
T

T_Lurch

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Onion rings, gravy and a home made burger with gooey egg and beetroot.
Haven't tried beetroot myself, though I know it's common in Australia on sandwiches, especially Burger King (they're called Hungry Jack over there, aren't they?).

Speaking of which, on the rare occasion I get food from there, I always get onion rings myself; I think their fries are the weakest of all the burger chains.
 
T

T_Lurch

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Mine is pretty boring , but I like it , so I don,t give a damn . Egg mayo , a little crushed garlic , and some Worcestershire sauce ., well blended . Love it .
That doesn't sound half bad, actually. Like a garlic aioli.

Although I'd use Miracle Whip; I've never cared for mayo.
 
T

T_Lurch

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I like them dipped in brown sauce or a mix of tomato and brown, brown sauce of choice tends to be HP, a famous brand this side of the pond.
A lot of people here use A1 for steak, but I prefer HP myself. Haven't tried it mixed with ketchup though....
 

BillM

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Blue Cheese or Roquefort Dressing !!

DSC00414-1024x683.jpg
 
T

T_Lurch

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If I ever had to move out of state I'd have to have someone ship me boxes of chili. I don't know what I'd do without it.
Living in Florida, we really don't know chili too well. My wife is from Kentucky and they like to have spaghetti noodles in it. I found that strange at first, but grew to like it. But we only eat chili here during cold snaps, which pretty much confines that to the period of November to February.

I know New Mexico and Texas are supposed to be a chili eater's delight. If I were ever out west, I bet the Terlingua chili cook off would be great to see.

Just so long as I didn't forget my Tums:p
 
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Scarletbegonia

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For me it's not dipping... I like them smothered in chili and cheese. REAL chili. Not beans and chili pepper... Real chopped green chili. Mmmmmmmmmm
This, sans cheese.
I make a pretty decent fermented green chile sauce, a bit vinegary for some.
It’s great on fried potatoes if any kind that aren’t like chips/crisps from a bag.
Latkes, tots, shoestring, wedges.
 
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Scarletbegonia

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Living in Florida, we really don't know chili too well. My wife is from Kentucky and they like to have spaghetti noodles in it. I found that strange at first, but grew to like it. But we only eat chili here during cold snaps, which pretty much confines that to the period of November to February.

I know New Mexico and Texas are supposed to be a chili eater's delight. If I were ever out west, I bet the Terlingua chili cook off would be great to see.

Just so long as I didn't forget my Tums:p
Seeing “Terlingua” in the wild delights me.
I have been to a cook off there, when I was small.
 
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T_Lurch

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This, sans cheese.
I make a pretty decent fermented green chile sauce, a bit vinegary for some.
It’s great on fried potatoes if any kind that aren’t like chips/crisps from a bag.
Latkes, tots, shoestring, wedges.
I count latkes as the same category though. Sometimes we have potato pancakes and I dip them as well.

Not tried any fermented sauces but I'm intrigued....wonder if it tastes anything like kimchi, which I like.

I had a friend who attended it and told me about it being the best place for chili, as well as some of the hottest damn chili you'll ever encounter. Much as I'd like to partake, I'm not a hothead; I can only withstand moderately spicy stuff. Not enough of a capsaicin tolerance.
 
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