Fries are often coated in chicken salt, a savoury, salty seasoning which was invented in South Australia but is now popular across the country.
“Extra chicken salt, please” - a phrase familiar to all Aussies. The salty kick, the umami chicken flavour, the distinctive yellow tinge that coats piping hot chips: these are just a few of the things that make chicken salt a unique yet iconic Australian condiment.
Denmark & France
Generally, a condiment called remoulade is served with fries in these countries. It's a mayonnaise-based sauce similar to tartar that's flavored with curry, pickles, piccalilli, horseradish, or paprika. Or a similar recipe.
Ireland loves them. A quick run through of the most popular; French fries are called chips and they're often paired with garlic sauce or garlic mayonnaise.
When it comes to enjoying a side of fries (or a full plate, let's be real) at a restaurant or at home, ketchup tends to be the default dipping sauce for most. But while the sweet tomato condiment has its merits, you don't have to limit yourself.
French fries are commonly topped with shredded cheese and a curry sauce in Ireland and England and eaten as a snack or comfort food. They can be found in chip shops as well as pubs.
The sauces are as much of a draw. Most of them are made out of mayonnaise, which goes better on french fries because its thick, milky texture soothes the tongue so much better with a hot fry than the acidic bite of ketchup. Mayonnaise is perfect for dipping, sticking to the fry like a fatty, eggy lollipop.
Add herbs and spices for extra flavor.
"Add a bit of gourmet flair to your fries by sprinkling them with some garlic powder, fresh rosemary, seasoned salt, or fresh virgin-olive [oil] or truffle oil," Koeppe said. As well as adding flavor, a drizzle of oil can also help keep fries from sticking together in the oven.
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.
Australian and New Zealand English uses "chips" both for what North Americans call french fries and for what Britons call crisps. When confusion would occur between the two meanings, "hot chips" and "cold chips" are used.
Bogan. (Noun) An uncouth or uncultured person, usually. See also: feral, ratbag, reptile, bevan etc. “I can't understand that bogan's broad Australian accent.”
When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavoring. This ensures the great-tasting and recognizable flavor we all love from our World Famous Fries®. The fries are cooked in our kitchens, seasoned with salt, and served hot to you. Still curious?
And for all the naysayers out there, no McDonald's fries are not chemical potato goop shaped into fries. Instead, they are made up of potatoes, vegetable oil (which contains canola oil, corn oil, soybean oil, and natural beef flavor with wheat and milk derivatives), dextrose, sodium acid pyrophosphate, and salt.
In addition to frying and seasoning the fries, McDonald's coats them in dextrose, a form a sugar.
But, alas, the fresh-cut potatoes, fried in peanut oil, were named the Worst Regular Order of Fries. The nutritional breakdown of a large order: 1,464 calories, 71 g fat (14 g saturated) and 213 mg sodium.
Belgium: Mayonnaise
Although there's a lot of talk about french fries being, well, French, food historians believe that this delicious food hails from Belgium. Legend has it that french fries were invented in the town of Namur in 1680.
In Belgium and France, as well as many European countries, mayonnaise works better than the acidic nature of ketchup that often accompanies fries in other parts of the world. Both countries use a double-frying technique in animal fat.
Yankee is sometimes abbreviated as “Yank.” People from all over the world, including Great Britain, Australia, and South America, use the term to describe Americans.
Jelly (UK) / Jello (US)
Americans children eat it too, but they call it “Jello”.
American cucumbers, whose seed is called Americana Slicing Hybrid, are the variety you're most likely familiar with at the grocery store, and are often simply labeled "cucumber." The skin of these cucumbers can be tougher than other varieties, and some you buy at the grocery store may have been coated in wax to help ...
Interesting French Fries Facts
High-starch potatoes are ideal for French fries, but young potatoes, red-skinned potatoes, and fingerling potatoes should be avoided. Here are some suggestions for selecting the best potato: Belgium consumes the most French fries of any European country.
Straight-up mayo is common as a fry dip in Belgium, France, and the Netherlands—perhaps suggesting it is a mother dip of sorts, though only one of several—and is widely used today all by itself.
French Fries Around the World:
In France they areprepared alongside a main dish, usually steak or mussels; in Belgium they are usually served in a paper cone with mayonnaise on top. In Canada fries are found in the national dish: poutine which is fries served with brown gravy and cheese curds.