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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9721402" data-attributes="member: 19675">One of my oddest periods in my fry-eating life was during my aforementioned college years.After my freshman year, they reopened all the dining facilities and fired the people in charge of food service, bringing in people who knew how to cook actual recipes with actual ingredients.But there remained one oddity: the grill in the student union used some kind of combination of potatoes & cooking oil in their deep fryers that resulted in perfectly cooked potatoes that had no surface moisture whatsoever.  While this doesn’t sound bad initially, the reality was somewhat different.  With no surface moisture, the fries were basically immune to seasoning.  At the time, all I wanted on my fries was salt, or maybe something like Tony Chachere’s on an exotic night.  But dry seasoning simply bounced off of these fries.  You could wear your arm out shaking salt on them, and you’d wind up with salt on and around the plate, and unseasoned fries in your mouth.So I had to rethink dipping my fries again.  I hadn’t really used ketchup in YEARS, and the other condiments available were mustard, A1, Heinz 57, mayo, Tabasco, a few salad dressing options, and soy sauce (they sold mini-spring rolls).After experimentation with a variety of combinations, I hit on what became my Fry Dipping Sauce:50% Yellow Mustard 50% A1 steak sauce Add Tabasco & black pepper to taste.Mix well.It’s foolproof and pretty versatile. The ingredients are pretty common in American burger joints, but not universal. Subbing in different mustards, steak sauces or hot sauces can be done, with generally good results.  So far, though, this is my favorite incarnation.I still default to simple dry seasoning most of the time, but this and a few other options are always a possibility: Chili cheese fries, of course.  Lemon juice.Malt vinegar is something the UK definitely got right.  Honey & black pepper is a winner.  Toum rules.Vanilla shake dipping is a nifty changeup.</blockquote>

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