19-12-2003 13:02									#61
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quote: Originally posted by Drogue What's so bad with that? I don't like vinegar, but it's a brit tradition, fish 'n' chip shop chips with salt and vinegar. Though I just have salt, and occasionally mayo or tommy ketchup.

Nothing's wrong with that.

I just wanted to point out, that while americans think using mayo with fries is strange, so do many european think the same way on some american eating habits. The vinegar and fries was just a convinient example.

I have tasted the fries&vinegar. It was quite delicious, but at first it seemed a bit silly

	19-12-2003 13:17									#62
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quote: Originally posted by lord of the mark "memories of seaside resorts in Devon or Cornwall out of season than the taste of chips fried in beef fat, then liberally sprinkled with salt and moistened with malt vinegar." Interestingly the use of vinegar on fries in Maryland is particularly associated with oceanfront, especially Ocean City - "Boardwalk Fries". An english connection, or something natural about vinegar fries/chips by the salt air?

You're from Maryland? Where in marlyand? I have a lot of relatives that live in maryland. You're not one of my relatives are you?

As for the composition of Maryland, I'm not sure. My mom's side of my family comes from there. Their last name is British- although much of their ancestory goes to a german/french town- it's currently under french control now. But of course it was a catholic state. I'm not familiar with Baltimore- where did he come from?

	19-12-2003 13:49									#63
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Hey! I have relatives living in Maryland too(Baltimore). Small world eh?

And I just love chips and vinegar, mayo tho, is a big no no, very big no no

	19-12-2003 16:17									#64
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quote: I like to dip fries in a mixture of ketchup and mayo. Combines the lycopene of ketchup with the deliciousness of mayo.

That's coctail sauce.
Now if you really want to make this taste good, add a little bit of Cognac(brandy) or scotch.

	19-12-2003 20:05									#65
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quote: you should be aware that even skinny people may come from a family with an inherited predisposition towards coronary infarctions.

But I don't . My family is pretty good on the heart thing .

quote: How is your cholesterol level?

Don't remember the numbers, but the doc said I was pretty good about that last time I saw him (about a year ago).

	19-12-2003 20:23									#66
	Re: What is It with the Chinese and Mayonnaise? Support Apolyton, pre-order Civilization IV

quote: Originally posted by DaShi Everytime I go to a store and ask for something that they don't have, they always recommend mayonnaise instead. Perhaps we should start calling them Chinnaise.

Oh DaShi, so true! My favorite horror is ordering a salad in just about any restaurant. You never quite know what you will get (cabbage? kiwi fruit and tomatoes?) but whatever it is, it's bound to be completely covered by a thick, gooey mountain of mayo. UGH!

Sometimes the mayo is topped with a criss-cross pattern of ketchup. UGH x2!

I'm not kidding here, a small salad might be slathered with 1/2 - 3/4 cup of mayo, sometimes sweetened mayo here in Shanghai, where the locals prefer sweet, bland food (even things like corn can arrive at the table in sugar sauce). Many is the time I disgustedly shoveled the mayo off a "salad" to try and discover what kind of vegetable was buried deep beneath the gloppy morass.

	19-12-2003 20:34									#67
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quote: Originally posted by mindseye Oh DaShi, so true! My favorite horror is ordering a salad in just about any restaurant. You never quite know what you will get (cabbage? kiwi fruit and tomatoes?) but whatever it is, it's bound to be completely covered by a thick, gooey mountain of mayo. UGH!

One of my biggest shocks when I lived abroad was that the salads were not covered by a subtle vinaigrette like I was used to at home. It was either dry or covered with a highly fat and dense blob.

Now, it is evil to compare the Germans with the Chinese when it comes to cuisine

	19-12-2003 20:49									#68
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quote: Originally posted by Dissident You're from Maryland? Where in marlyand? I have a lot of relatives that live in maryland. You're not one of my relatives are you? As for the composition of Maryland, I'm not sure. My mom's side of my family comes from there. Their last name is British- although much of their ancestory goes to a german/french town- it's currently under french control now. But of course it was a catholic state. I'm not familiar with Baltimore- where did he come from?

I lived in Baltimore several years, currently live in Northern virginia. Originally from NYC though, so probably not related.

While Marylanders come from many origins, there is a notable english influence - in late colonial times when other colonies were largely recieving immigrants from Scotland, Ulster, and Germany, MD was receiving indentees from London (see Bailyn, Peopling of the New World) My impression has always been that your typical baltimore accent sounds a tad cockney, and IIUC the connections are even stronger in certain pockets of the Eastern Shore.

Lord Baltimore was of a Catholic English family, whose title was based on lands in Ireland, though like most Irish lords, he was not celtic.

	19-12-2003 20:51									#69
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quote: Originally posted by Drogue What's so bad with that? I don't like vinegar, but it's a brit tradition, fish 'n' chip shop chips with salt and vinegar. Though I just have salt, and occasionally mayo or tommy ketchup.

so this US - Canadian tradition is yet another carryover from England, setting us all apart from the Continent?

Viva the Anglosphere!!

	19-12-2003 20:56									#70
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One of my (english - though to what kind of degree Norfolk is a part of the rest of englnd is another matter) mates ate a pitta bread filled with chips (fries...) and kebab (reprocessed flesh column variety) meat. He topped this off with about half a jar of mayo... It looked foul.

Back in Holland I once had as a sauce a combination of mayo, ketchup and sateh with my fries. Not sure how common this is in the rest of Holland, but the place I got it from called it a "Patatje oorlog" or War Fries...

	19-12-2003 21:10									#71
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Patatje Oorlog is actually the most common variety of fries we have in the Netherlands

The ingredients can vary slightly but it usually also has raw onions on it, and it doesn't always have ketchup.

	19-12-2003 21:21									#72
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Oh, I thought the ketchup was necessary to produce the "blood" of the battle field.

	19-12-2003 21:29									#73
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Yeah, it makes more sense with ketchup but I think traditionally it's just mayonnaise and sateh (and onions). Might have something to do with the fact that those two are typically Dutch ingredients, more so than ketchup...

	19-12-2003 21:40									#74
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Chips in pitta bread with burger sauce (basically mayo and some other ingredients we dare not ask about). It's what keeps you warm on those cold walks home.

	20-12-2003 02:20									#75
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quote: The ingredients can vary slightly but it usually also has raw onions on it, and it doesn't always have ketchup.

We too have something similar yet less revolting ( sateh..:yuk: )
mayonnaise with (either tomato or curry) ketchup and finely diced onions. We just called it a 'special'.
-

quote: Chips in pitta bread with burger sauce

That's something the french like to do, put fries in bread...

	20-12-2003 02:30									#76
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quote: That's something the french like to do, put fries in bread...

Bah... that's something everyone can do... I've seen it often in the US... and boy was it tasty (Fat Cat - 2 cheeseburgers and fries in a sub roll ).

	20-12-2003 02:42									#77
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quote: Originally posted by alva We too have something similar yet less revolting ( sateh..:yuk: )

Sateh is probably the best sauce to put on anything (well, almost anything) But that's probably a Dutch thing, imported from Indonesia...

quote: mayonnaise with (either tomato or curry) ketchup and finely diced onions. We just called it a 'special'.

We have that too. Probably the second most common variety of fries around here. Either that, or just fries with mayonnaise



Fries on bread

	20-12-2003 02:43									#78
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Served at Pirate games:

Primanti Brothers Sandwich

2 slices of Italian bread
5-6 slices Ham ( thin )
2 slices Provolone cheese
¼ cup Coleslaw
2 slices tomato
1 cup French Fries ( still warm )
Mayonnaise

1. Spread mayonnaise on bread.
2. Layer your choice of the above ingredients.
3. Serve on wax paper for authenticity. ;-)


I am craving fried shrimp and onions with mayo, every chinese place has it.

	20-12-2003 02:46									#79
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Yum!!

	20-12-2003 02:48									#80
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I'd try it .

	20-12-2003 02:50									#81
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I'm thinking I might just make one of my own.

	20-12-2003 02:53									#82
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From some site:

... The health and fitness Web site eDiets.com tackled Primanti Brothers -- or rather what the beloved restaurants stack between two hefty slices of bread -- in its March 24th Mr. Bad Food column titled "The Sandwich That Ate Pittsburgh."

No sheit!!!

	20-12-2003 03:08									#83
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quote: Sateh is probably the best sauce to put on anything (well, almost anything)

I'm not 100% sure, but I think using sateh in Belgium still carries the death penalty.
-

quote: Yum!!

Japher; that's revolting.....

	20-12-2003 03:26									#84
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I wonder if that is one of Jared's (from Subway) sandwiches...

	20-12-2003 03:56									#85
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Mindseye's story about inedible Chinese salads reminded me of my friend in Hong Kong- he knew he was odd at an early age because he liked cheese (proper smelly blue vein stuff, not plastic Kraft slices), loved salad (his mother apparently went:

'Ai yah! Is not cooked! You might get poison!) and sushi.

I think if you want a decent salad visit Japan or Korea, otherwise steer clear of kiwi fruit and tomato and mayo surprise (bleeucchhh- sounds like nouvelle cuisine madness).

It's a definite truism that if you go anywhere like Africa or Asia and the hotel or guesthouse or safari park is cooking you what they think you might want, you'll end up with partly cooked spaghetti (happened to friends on safari in Kenya- to call it al dente would only be appropriate if your teeth were made of stainless steel) and chips and beef, or a plate of paella, spaghetti and chips (sister-in-law's parents' experience in Tunisia- they thought so much carb. on one plate might be a test).

One of the pleasures for me of going anywhere is trying what the locals eat, although that container of cicadas near Chiangmai probably wouldn't have been polished off by me. But I can definitely recommend widjuti grubs- enough fat to please even Imran....

	20-12-2003 04:47									#86
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quote: Originally posted by alva quote: Sateh is probably the best sauce to put on anything (well, almost anything) I'm not 100% sure, but I think using sateh in Belgium still carries the death penalty.

We should invade Belgium and put you under Dutch rule again

	20-12-2003 04:54									#87
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Hey, you would still be serving fries with mayo if it weren't for us.
We thought you there are hundreds of different things to put on them.

Crap thing is now all chip shops are using that @@##@é from Mora
Maybe weird but I don't want all these kroket/egg-rolls/etc to taste the same as I do them at home.

	20-12-2003 11:54									#88
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the mayonaise I put on my sandwhiches is lite brand. It has no cholesterol. I'm trying to keep my cholesterol low.

	20-12-2003 12:08									#89
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quote: Originally posted by aaglo Big deal! The canadians eat their salted french fries with vinegar Now that is just silly...

And what, may I ask, is wrong with that, mother****er?

Is there not a variety of chips called "salt and vinegar"?