i dont know, i was just thinking about this. are there american fries. do they really have fries from france? and if they did would the fries in france be really good?
why are french fries called that
- Thread starter hans007
- Start date
i think "fries" are called "chips" in france. i dont remember if my french friend told me, one of my irish friends, or one of my british friends.
In Ireland, fries are called chips, and chips are called crisps. They also like salt and vinegar on their fries..... bah
<< i think "fries" are called "chips" in france. i dont remember if my french friend told me, one of my irish friends, or one of my british friends. >>
Why would the French call them "chips"? Don't you think they'd have a french word?
And french fries=chips in the UK.Lethal
<< In Ireland, fries are called chips, and chips are called crisps. They also like salt and vinegar on their fries..... bah >>
Dirty Euro's!
<< Same reason an eggplant is called an eggplant? Or a hot dog a hot dog?
>>I thought 'eggplant' was called that because of the shape.
French Fries is short for French-Fried potatoes which reffers to the method that they were fried in - in a deep vat of boiling fat. Actually the origin of the American french fry comes from WWI when american troops were treated to a dish of thickly-sliced potato wafers that were fried. The soldiers that gave them this were french, and so the dish was dubbed french-fries.
http://www.boisestate.edu/bsuradio/potato/fries.htm
http://www.boisestate.edu/bsuradio/potato/fries.htm
TallBill
Lifer
- Apr 29, 2001
- 46,017
- 62
- 91
French fries are the Rodney Dangerfields of snacks - they get no respect. But don't tell that to the well-heeled patrons of B. Frites in downtown Manhattan. Hordes of gussied-up theatergoers elbow their way to this Broadway spot to sample fries that even Belgians - who insist they invented the "French" fry - would agree are among the world's best.
First cultivated some 1,800 years ago in South America, the potato, because of its great versatility, quickly became a staple of the Belgian diet when it was introduced there in 1583.
Belgium's fertile flatland made for superb potato growing, and today, the New Jersey-size country produces almost 1 billion tons a year. Each citizen devours about 220 pounds of potatoes annually - twice the amount consumed by the average American.
Despite the "French" prefix, food lore insists that Belgians invented the fry or "frite" (pronounced freet).
In the 19th century, Belgians typically fried the fish they caught in the Meuse River. But - so the story goes - severe ice one winter made fishing impossible, so French-speaking Belgians cut potatoes into the shape of small fish and fried them instead.
A Belgian entrepreneur named - what else? - Frits allegedly opened the first fried-potato stand (friterie) in Brussels, creating a tasty snack and cultural icon in one fell swoop. Today, Belgium is home to more than 7,000 friteries.
So why the French fry and not the Belgian fry? Could it be because we already have Belgian endive and Brussels sprouts? Actually, several explanations have emerged:
1. Thomas Jefferson, Founding Father and US ambassador to France, reportedly introduced a dish of "potatoes, fried in the French manner" at a dinner party at his Virginia home, Monticello. His guests loved them.
2. The term "Frenching" also refers cutting potatoes into narrow strips.
3. American soldiers fighting in World War I discovered friteries in Belgium, but since the language used was French, the Americans mistakenly named the treat French fries.
American bumbling went a long way toward creating that other great spud snack, the potato chip. George Crum, chef at Moon Lake Lodge in Saratoga Springs, N.Y., was tired of receiving complaints that his fries were too thick and not tasty enough.
Fed up, he tried slicing his potatoes ultra-thin, frying them to a crisp, and salting them heavily. The customers were impressed, and Saratoga chips were born.
Before consumers became wedded to Ruffles and Pringles, chips were made slightly chewy. And as Jefferson could tell you, they were real dinner fare, not an afterthought at the summer barbecue. Today, these chewy chips, seasoned with Cajun spices, or cooked in truffle oil, are finding a home in upscale steakhouses as appetizers.
Making great-tasting fries is serious business in Belgium. For those raised on typical fast-food-type fries - smaller, greasier, and cut from Idaho potatoes - they offer a unique experience.
True Belgian fries, says B. Frites chef/owner Skel Islamaj, a native of Belgium, use Bintjes potatoes. "Most of the culinary world of the US is oriented toward the Idaho potato," says Mr. Islamaj. "Everybody thinks that's what to use for fries. We beg to differ."
The yellow creamy flesh of the Bintjes variety has a high-starch, low-moisture, and low-sugar content that enhances the light, crispy golden-potato taste so sought after in fries.
Many authentic Belgian fries are cooked in beef fat, but Islamaj prefers soybean oil. Unlike some chefs, however, he doesn't wash the potato slices before frying. This keeps the starch - and flavor - intact.
So can the average "you want fries with that?" cook reproduce the B. Frites legendary flavor?
Well, not quite. Not unless you have the same $20,000 specially made Rubbens fryer that Islamaj credits with 40 percent of the fries' flavor. Standard rectangle fryers, he says, don't provide the consistent heating temperature that the rounded Rubbens does.
In his pursuit of potato perfection, he has even learned to adjust the oil temperature ever so slightly to account for varying starch content through the seasons.
Traditional belgian fries
Why all the fuss? For Islamaj, it's a matter of national pride: "You don't go to get good sushi from a guy in the Bronx; you go to a Japanese guy," he says.
Home cooks with considerably less pride and resources should still be able to capture the Belgian flavor with a decent substitute like the Yukon Gold potato.
It is critical when using the double-fry method to let the potatoes fully "sweat" out the oil between fryings. Rushed batches will be soggy.
First cultivated some 1,800 years ago in South America, the potato, because of its great versatility, quickly became a staple of the Belgian diet when it was introduced there in 1583.
Belgium's fertile flatland made for superb potato growing, and today, the New Jersey-size country produces almost 1 billion tons a year. Each citizen devours about 220 pounds of potatoes annually - twice the amount consumed by the average American.
Despite the "French" prefix, food lore insists that Belgians invented the fry or "frite" (pronounced freet).
In the 19th century, Belgians typically fried the fish they caught in the Meuse River. But - so the story goes - severe ice one winter made fishing impossible, so French-speaking Belgians cut potatoes into the shape of small fish and fried them instead.
A Belgian entrepreneur named - what else? - Frits allegedly opened the first fried-potato stand (friterie) in Brussels, creating a tasty snack and cultural icon in one fell swoop. Today, Belgium is home to more than 7,000 friteries.
So why the French fry and not the Belgian fry? Could it be because we already have Belgian endive and Brussels sprouts? Actually, several explanations have emerged:
1. Thomas Jefferson, Founding Father and US ambassador to France, reportedly introduced a dish of "potatoes, fried in the French manner" at a dinner party at his Virginia home, Monticello. His guests loved them.
2. The term "Frenching" also refers cutting potatoes into narrow strips.
3. American soldiers fighting in World War I discovered friteries in Belgium, but since the language used was French, the Americans mistakenly named the treat French fries.
American bumbling went a long way toward creating that other great spud snack, the potato chip. George Crum, chef at Moon Lake Lodge in Saratoga Springs, N.Y., was tired of receiving complaints that his fries were too thick and not tasty enough.
Fed up, he tried slicing his potatoes ultra-thin, frying them to a crisp, and salting them heavily. The customers were impressed, and Saratoga chips were born.
Before consumers became wedded to Ruffles and Pringles, chips were made slightly chewy. And as Jefferson could tell you, they were real dinner fare, not an afterthought at the summer barbecue. Today, these chewy chips, seasoned with Cajun spices, or cooked in truffle oil, are finding a home in upscale steakhouses as appetizers.
Making great-tasting fries is serious business in Belgium. For those raised on typical fast-food-type fries - smaller, greasier, and cut from Idaho potatoes - they offer a unique experience.
True Belgian fries, says B. Frites chef/owner Skel Islamaj, a native of Belgium, use Bintjes potatoes. "Most of the culinary world of the US is oriented toward the Idaho potato," says Mr. Islamaj. "Everybody thinks that's what to use for fries. We beg to differ."
The yellow creamy flesh of the Bintjes variety has a high-starch, low-moisture, and low-sugar content that enhances the light, crispy golden-potato taste so sought after in fries.
Many authentic Belgian fries are cooked in beef fat, but Islamaj prefers soybean oil. Unlike some chefs, however, he doesn't wash the potato slices before frying. This keeps the starch - and flavor - intact.
So can the average "you want fries with that?" cook reproduce the B. Frites legendary flavor?
Well, not quite. Not unless you have the same $20,000 specially made Rubbens fryer that Islamaj credits with 40 percent of the fries' flavor. Standard rectangle fryers, he says, don't provide the consistent heating temperature that the rounded Rubbens does.
In his pursuit of potato perfection, he has even learned to adjust the oil temperature ever so slightly to account for varying starch content through the seasons.
Traditional belgian fries
Why all the fuss? For Islamaj, it's a matter of national pride: "You don't go to get good sushi from a guy in the Bronx; you go to a Japanese guy," he says.
Home cooks with considerably less pride and resources should still be able to capture the Belgian flavor with a decent substitute like the Yukon Gold potato.
It is critical when using the double-fry method to let the potatoes fully "sweat" out the oil between fryings. Rushed batches will be soggy.
TallBill
Lifer
- Apr 29, 2001
- 46,017
- 62
- 91
THE FRENCH "SOUL" KISS
Surely, there is more to your tongue than merely its tip. Probe further. Go deeper. Gently caress each other's tongues. For, in doing this, you are merging your souls. That is why this kiss was called the "soul" kiss by the French who were said to be the first people to have perfected it. The French have always been a liberal minded people. And, it is because of the fact that they dropped Puritanism many years ago, that they were able to perfect themselves in the art of love and, particularly, in the art of kissing.
Learn from the French.
Learn also from the Old Romans , especially Catullus, whose love poems to Lesbia have lived through the ages because of the sincerity of his passion and the genius of his ability to express his emotions in the form of beautiful poetry. For it was Catullus who wrote:
"Then to those kisses add a hundred more,
A thousand to that hundred so, kiss on!
To make that thousand up to a million;
Treble this million, and when that is done,
Let's kiss afresh, as when we first begun."
Kisses cost nothing. So kiss on. There is one thing that you cannot take away from people and that is the ability to make love to each other. Despite the fact that the world suffered from a long depression, people continued to get married and they continued to have children. In fact, according to recently released figures, there were, more children born during the depression than there had been in good times. This means that, although married people did not have money, they still had themselves. They still had love. They still had the ability to kiss as they pleased and when they pleased and as often as they pleased.
Another poet asks:
What is a kiss? alack, at worst,
A single drop to quench a thirst,
Tho oft it proves in happier hour,
The first sweet drop of one long shower.
Because kisses cost nothing.
So kiss on. Keep on kissing. Rare old Ben Jonson realized this when he wrote that, if he had one wish, it would be that he could die kissing. But it is not only the robust and lusty poets, like Ben Johnson, who are gluttons for kisses. There has been attributed to John Ruskin, an old fogy of a philosopher if ever there was one, a request from him to a young lady friend of his that she "kiss him not sometimes but continually." Still another poet wrote:
Kisses told by hundreds o'er;
Thousands told by thousands more.
Millions, countless millions then
Told by millions o'er again;
Countless as the drops that glide
In the ocean's billowy tide,
Countless as yon orbs of light
Spangled o'er the vault of night
I'll with ceaseless love bestow
On those cheeks of crimson glow,
On those lips so gently swelling,
On those eyes such fond tales telling.
Surely, there is more to your tongue than merely its tip. Probe further. Go deeper. Gently caress each other's tongues. For, in doing this, you are merging your souls. That is why this kiss was called the "soul" kiss by the French who were said to be the first people to have perfected it. The French have always been a liberal minded people. And, it is because of the fact that they dropped Puritanism many years ago, that they were able to perfect themselves in the art of love and, particularly, in the art of kissing.
Learn from the French.
Learn also from the Old Romans , especially Catullus, whose love poems to Lesbia have lived through the ages because of the sincerity of his passion and the genius of his ability to express his emotions in the form of beautiful poetry. For it was Catullus who wrote:
"Then to those kisses add a hundred more,
A thousand to that hundred so, kiss on!
To make that thousand up to a million;
Treble this million, and when that is done,
Let's kiss afresh, as when we first begun."
Kisses cost nothing. So kiss on. There is one thing that you cannot take away from people and that is the ability to make love to each other. Despite the fact that the world suffered from a long depression, people continued to get married and they continued to have children. In fact, according to recently released figures, there were, more children born during the depression than there had been in good times. This means that, although married people did not have money, they still had themselves. They still had love. They still had the ability to kiss as they pleased and when they pleased and as often as they pleased.
Another poet asks:
What is a kiss? alack, at worst,
A single drop to quench a thirst,
Tho oft it proves in happier hour,
The first sweet drop of one long shower.
Because kisses cost nothing.
So kiss on. Keep on kissing. Rare old Ben Jonson realized this when he wrote that, if he had one wish, it would be that he could die kissing. But it is not only the robust and lusty poets, like Ben Johnson, who are gluttons for kisses. There has been attributed to John Ruskin, an old fogy of a philosopher if ever there was one, a request from him to a young lady friend of his that she "kiss him not sometimes but continually." Still another poet wrote:
Kisses told by hundreds o'er;
Thousands told by thousands more.
Millions, countless millions then
Told by millions o'er again;
Countless as the drops that glide
In the ocean's billowy tide,
Countless as yon orbs of light
Spangled o'er the vault of night
I'll with ceaseless love bestow
On those cheeks of crimson glow,
On those lips so gently swelling,
On those eyes such fond tales telling.
TallBill
Lifer
- Apr 29, 2001
- 46,017
- 62
- 91
French Toast
First made at a roadside tavern not far from the city of Albany in 1724, there are few dishes more truly American than the breakfast favorite known as "French toast". So American is the dish that very few can understand why it is not called "American toast", "Albany Toast" or even "New York State toast".
The confusion comes about because the owner of the tavern at which the dish was invented had a very poor knowledge of grammar. When Joseph French decided to name the dish after himself he should have written his invention as "French's toast" (that is to say, the toast of French). Because he did not know how to use the possessive apostrophe, however, the dish appeared on his menu simply as "French toast". In short, the dish has nothing whatever to do with French culinary history but in the two hundred and seventy years that have intervened, no one has taken the time to correct the grammatical error.
First made at a roadside tavern not far from the city of Albany in 1724, there are few dishes more truly American than the breakfast favorite known as "French toast". So American is the dish that very few can understand why it is not called "American toast", "Albany Toast" or even "New York State toast".
The confusion comes about because the owner of the tavern at which the dish was invented had a very poor knowledge of grammar. When Joseph French decided to name the dish after himself he should have written his invention as "French's toast" (that is to say, the toast of French). Because he did not know how to use the possessive apostrophe, however, the dish appeared on his menu simply as "French toast". In short, the dish has nothing whatever to do with French culinary history but in the two hundred and seventy years that have intervened, no one has taken the time to correct the grammatical error.
Was the term French Kissing coined in Britain or in the US? That's pitiful when you have to add "french" before anything, but with kissing I always get the impression of "like it should be done," suggesting people would not know how to do it if the French had not shown the way. Kinda like the "real cheese" symbol you see in pizzas.
- Mar 20, 2000
- 102,389
- 8,547
- 126
aren't they french-cut potatoes? then fried of course... seems simple to me. easy as (eating) pie
the phrase "excuse my french" came into being just after WWI on both sides of the atlantic, leading most people who study that sorta thing to think it had to do with the intermingling of brits, americans, and french during the war.
the phrase "excuse my french" came into being just after WWI on both sides of the atlantic, leading most people who study that sorta thing to think it had to do with the intermingling of brits, americans, and french during the war.
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