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The recipe almost certainly comes from his French chef, Honoré Julien. [22] 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 ...
French fries, called Pommes frites, Pommes (spoken as "Pom fritz" or, respectively, "Pommès", deviating from the French pronunciation which would be "Pom freet" or "Pom") or regionally as Fritten in German, are a common style of fried potatoes; they are traditionally offered with either ketchup or mayonnaise, or, as Pommes rot/weiß (lit ...
German fries (also referred to as German fried potatoes) is a dish consisting of thinly sliced raw or cooked potatoes fried in fat, like lard, butter or vegetable oils. [1] Bacon and onion slices are common additional ingredients. Salt and pepper are always used for seasoning, while caraway, marjoram, rosemary and garlic are optional.
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.
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Currywurst Currywurst lightly topped with curry and served with French fries. Type Bratwurst Place of origin Germany Created by Herta Heuwer Invented c. 1949 Serving temperature 70°C Main ingredients Pork sausage, curry ketchup Media: Currywurst Currywurst is a fast food dish of German origin consisting of sausage with curry ketchup. It was invented in 1949 by Herta Heuwer, who began selling ...
The typical Franconian bread (Fränkisches Landbrot) contains both wheat and rye flour (hence Mischbrot, mixed bread). Characteristic for this bread is a high percentage of rye flavour, usually 80% and about 20% wheat flour and an aromatic spice mixture. The shape can be longish (Kipf) or round (Laib). The weight is usually around 1 - 4,5 kg. [2]
Despite the French name, the dish is not unique to France. The Yorkshire -born chef Brian Turner recalled in his memoirs (2000) being given an identical potato dish in his childhood, [ 16 ] and Bobby Freeman in a 1997 book about Welsh cuisine gives a recipe for traditional Teisen nionod (onion cake), which she describes as "the same dish as the ...
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