Which Chips (or Fries) Are the Best?
- Thread starter CleverNickName
- Start date
Mannahnin
Scion of Murgen (He/Him)
I still retain enough ketchup appeal from childhood to enjoy it on my fries, though at home I use it rarely and only keep a small bottle of the no sugar added variety on hand. Mustard is also a nice alternative or complement. Sriracha has also served when I've made a batch of fries at home and then realized I had no ketchup on hand at all. 
Malt vinegar is also excellent when I'm someplace which has it, or brown sauce if I want something sweeter.
I've definitely encountered the Too Dry Fry phenomenon at times, and always countered that by seasoning a dipping sauce.
Malt vinegar is also excellent when I'm someplace which has it, or brown sauce if I want something sweeter.I've definitely encountered the Too Dry Fry phenomenon at times, and always countered that by seasoning a dipping sauce.
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Thomas Shey
Legend
I've always suffered from not wanting sauce on my fries of any sort (wedge cuts with cheese and bacon are a special case); I mostly just want salt, but other dry seasonings are okay, so the Dry Fry problem is very annoying.
CleverNickName
Limit Break Dancing (He/They)
When I was a kid, I was all about ketchup on my fries. I still enjoy it from time to time, but I'm more likely to reach for the malt vinegar instead.
Never cared for mayonnaise-based sauces on my fries, like ranch or "fry sauce." They were always too oily for my tastes.
Never cared for mayonnaise-based sauces on my fries, like ranch or "fry sauce." They were always too oily for my tastes.
Having brought it up, I now wonder WHY Dry Fry syndrome occurs.
Mannahnin
Scion of Murgen (He/Him)
Google suggests it could be because they were fried for too long or at too low a temperature, and this leaves too little moisture for adhesion. I imagine sitting under warming lamps (as I've often seen in cafeterias) might have similar impact.
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I can believe both, but I know the second wasn’t a factor for me back in school. Their fries were done in small batches, essentially cooked to order.
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