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French fries (North American English & British English), chips (British and other national varieties), [1] finger chips (Indian English), [2] french-fried potatoes, or simply fries, are batonnet or allumette-cut [3] deep-fried potatoes of disputed origin from Belgium or France.
Poutine. Poutine ( Quebec French: [puˈt͡sɪn] ⓘ) is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention.
In Australia, french fries (which Australians call "chips" or "hot chips") are common in fast food shops, cafes, casual dining and pubs.In fast food shops, fries may be sold by dollar amount, customers may order for instance "$10 worth of chips" or "the minimum chips" which is the smallest amount of chips the shop will fry at once, differing per shop.
Moules, served in the pan, with fries. Moules-frites or moules et frites[ 1] ( French pronunciation: [mul.fʁit] ]; Dutch: mosselen-friet) is a main dish of mussels and French fries originating in Northern France and Belgium. [ 2] The title of the dish is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning ...
Freedom fries. List of accompaniments to french fries. French fry vending machine. Fried sweet potato. Frietmuseum. Friterie.
North Frisian. Saterland Frisian. The Frisian languages ( / ˈfriːʒən / FREE-zhən[ 1 ] or / ˈfrɪziən / FRIZ-ee-ən[ 2 ]) are a closely related group of West Germanic languages, spoken by about 400,000 Frisian people, who live on the southern fringes of the North Sea in the Netherlands and Germany.
Steak frites, [a] meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries, and is considered by some to be the national dish of Belgium, which claims to be the place of its invention. [1] Historically, the rump steak was commonly used for this dish.
Most German breads are made with sourdough. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat, rye, barley, spelt, oats, millet, corn and rice. Some breads are even made with potato starch flour. 71 Many breads are multigrain breads .