Posts Tagged ‘French Fries’

25th October
written by Arthur

I’ve been thinking and talking a lot about French fries.  I’m a strong believe that fries are one of the most underrated foods out there.  Yes, you can get them almost everywhere and yes people across America eat them by the bushel full.  But still, they get no respect. A crisp outside with a soft interior… it’s culinary magic. Thrillist, recognizing the magic of the fry, recently did a French fry power ranking.  The following are my mad ramblings on the subject (re-organized from an email exchange with Carly on the subject).

Steak fries are amazing. In part because they are great for scooping sauce (ketchup and/or mayo please!). On the other hand, regular old fries have a little bit of a better crisp though.  On the regular fries, a mixture of ketuchup and mustard is nirvana. If forced to choose between the two, I’ll take the platonic steak fry over an ideal regular fry. But, at the end of the day, steak fries seem more likely to be or get soggy.  The struggles of the idyllic versus the real world.

Waffle fries are best for toppings (chili, cheese, etc.) because they are basically a built in scoop.

Tatter tots are fantastic—though need to be considered separately from fries. And on the subject of excluding items from the list, kick the home fries too… good, but not true fries.  If we let in tots and home fries where are the hash browns I love for breakfast? Shame on you Thirlist!  Shame.

I constantly forget curly fries exist.  They are a great novelty, but almost always seem to disappoint.

Shoe strings:  Good.  But all crisp.  I like the soft middle of the other fry varieties.  The sauce is even more critical with these guys than usual.  Though with risk comes reward; these can provide a perfect canvas for interesting aiolis.

Crinkle cut fries are designed to be eaten with dogs or burgers fresh off the grill and preferably eaten outside at a red and white plaid plastic table cloth.  For BBQ time, these guys might be the winner.

Almost every fry is great. It’s hard to find a fry I hate. Under cooked, oily, crisp free fries do it, but these are so rare (and horrific) that any conversation of them can be cut-off here. *Shudder*

Think about your next French fry. Their ubiquitous nature only makes them all the more the culinary wonder.

26th August
written by Arthur

Canada is probably one of the last places that come to mind of when you think of culinary achievements and contributions. But sometimes our instincts are wrong. While apartment hunting in Park Slope Brooklyn, I ran across Corner Burger, a restaurant with a large sign in the window advertising poutine. Having seen poutine (pronounced PUT-SIN in its native Quebec French) on some food television show, I had to try this potentially delicious dish.

The sign in the window made poutine sound like a meal that just can’t go wrong: a layer of French Fries (I love fries), topped with fresh cheese curds (I’m from the Midwest so I can’t say no to cheese), smothered in gravy (goes great with pretty much anything savory).

Unfortunately, the reality of Corner Burger’s poutine didn’t live up to its potential. The poutine just didn’t have that level of decadence that seemed so promising. The main problem was the gravy—thin and runny, it settled on the bottom instead of coating the cheese curds and fries. Something was also not right with the cheese curds. Not being a poutine connoisseur, I can’t say for sure, but it seemed the cheese curds should have melted some. There are probably some crazy health code requirements about storing the cheese curds in a refrigerator, which means that the hot French fries only make them warm, not melty.

In addition to the standard poutine, Corner Burger offers additional intriguing toppings such as pulled pork and barbecue sauce. Since I am now going to be living in the neighborhood, I may have to make a return trip to try one of the variety of toppings or one of the great-looking burgers.


Corner Burger
381 5th Avenue
Brooklyn, NY 11215
(718) 360-4622