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The thick-cut fries are called pommes Pont-Neuf [7] 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.
Fries with mayonnaise or one of a wide variety of other typical Belgian sauces is a fast food classic in Belgium, often eaten without any side orders. Prior to 1960, the choice of accompanying items was limited to a pickled herring , a large, cold meatball boulet or red-coloured garlic sausage cervela , or a beef or horsemeat stew.
Moules-frites or moules et frites [1] (French pronunciation:]; 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 the same. It is considered the national dish of ...
Calories provide the energy needed to stay alive, but some foods pack in more "empty" calories, i.e. those that don't offer much nutritional value (think: highly processed, overly sugary, and ...
A friture, baraque à frites or friterie (pronounced) in French-speaking Belgium and Northern France, or frituur or frietkot in Flanders and the Netherlands, also fritkot in French-speaking Belgium and friture or frietkraam in the Netherlands, is a traditional restaurant, kiosk or van serving quick-service fast food, particularly fries from ...
There are matchstick fries and steak fries; crinkle-cut fries and waffle fries; cheese fries and sweet potato fries. But among all the rest, McDonald’s French fries are an old standby. There’s ...
In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes ...
Steak frites, [a] meaning "steak [and] fries" in the French language, is a dish consisting of a steak paired with fried potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country of origin. [1] Historically, the rump steak was commonly used for ...