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The thick-cut fries are called pommes Pont-Neuf [6] or simply pommes frites (about 10 mm or 3 ⁄ 8 in); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm or 1 ⁄ 4 in), and pommes paille (potato straws; 4 mm or 1 ⁄ 8 in). Pommes gaufrettes are waffle fries.
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.
In 2008, TNS Sofres carried out a survey among the people of the North. Mussels and French fries came in second place with 25%. The dish is outstripped by steak frites which gets 33%. [16] In France, according to the same TNS-Sofres poll, moules-frites are in second place among the favorite dishes of the French with 20%. [17]
Pot-au-feu de la récolte—pork or beef pot-au-feu with traditional vegetables (ex. carrots, cabbage, etc.) [50] Poulet chasseur—floured chicken cooked with certain vegetables and tomato sauce [51] Poutine—french fries topped with cold or room temperature cheese curds and hot gravy, the most famous Québécois dish
Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at 150 °C (302 °F) and a second time after being cooled, at 190 °C (374 °F). The potato slices puff up into little pillows during the second frying and turn golden brown.
McDonald's french fries alongside a chicken sandwich. Introduced in 1949, the French fries were cooked in a mixture of 93% beef tallow and 7% cottonseed oil. [2] [3]In the 1950s, CEO and founder Ray Kroc established quality control measures for McDonald's suppliers, ensuring potatoes maintained a solids content within the optimal range of twenty to twenty-three percent. [4]
During World War I in the United States, due to Germany being an enemy of the United States, [3] "German" place names (such as Berlin, Ohio) and the adjective "German" were often expunged from the American language; by 1918, "French fries", shortened to "fries", had won the name game in the United States and Canada". [2]
Carpe frites; Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) Coq au Riesling (the local Alsace variant of coq au vin) Knack / Saucisse de Strasbourg; Kouglof (traditional brioche cake with almonds baked in a special bell shaped mould) Presskopf; Rosbif à l'alsacienne (horsemeat) Spätzle; Tarte à l'oignon or Zewelwaï