RSS Feed MenuAnother instance of anti-ketchup traditionalism: Thrasher’s French Fries (est. 1929) in Ocean City, Maryland. They have a big sign saying something like NO, YOU MAY NOT HAVE ANY KETCHUP. They stick with the old English, now Maryland salt-and-malt-vinegar tradition.
Photo courtesy of rubyshoes.
midcon // May 9, 2009 at 7:10 am
Now of course, there is nothing better than broadwalk fries drenched in malt vineger! But I still like to add ketchup to the mix and wash it all down with real lemonade.
barker13 // May 9, 2009 at 10:12 am
I’m cool with malt vinegar!Also… while the French aren’t all that great at winning wars or resisting the urge to stab allies in the back… they’re pretty damned good in the kitchen.Herbed mayo. Hey… what can I tell you… it’s good!Of course, being a REAL American, I’m also quite partial to fries and gravy.Chili cheese fries with plenty of sour cream are also a fine, fine combo.Finally… simple yet tasty… a bit of melted butter and a few shakes of salt. (Sea salt.)BILL
midcon // May 9, 2009 at 10:36 am
French fries and gravy – Poutine – a favorite of Canadians (well Quebecians anyway)Still, poutine has crossed the border and is relatively common in NY and other border states.
tarazeigler // May 9, 2009 at 12:41 pm
Poutine also includes cheese curds.. yicky..Malt vinegar and fries is a killer combination. Herbed mayo is also excellent with fries…
barker13 // May 10, 2009 at 9:24 am
OK… because I like you folks…BILL’S HEART ATTACK POTATO SALAD:Potatoes. (OBVIOUSLY!) I’m partial to red skin, incorporating the skin into the recipe, but to each his (or her) own.Mayo. (OBVIOUSLY Hellmann’s.)Salt and pepper…Now comes the fun!Bacon! Center cut and/or thick pepper bacon. My ration is approximately 4 lbs. of potato and two pounds of bacon.Onion.Now… here’s where you can get REALLY creative:Bacon’s cool. But so is taylor ham! Heck… so is regular ham (fried up). Pepperoni works too. Hell… mix and match!!!As to the onion… FRY IT UP ALONG WITH THE BACON!!! Yep… you read that right. FRY UP coarsely chopped onion ALONG WITH the BACON!!!Next…CHEESE! (Of COURSE cheese!) Again… ratio… go nuts – 30 oz. give or take. Me? I always use extra sharp cheddar and swiss and beyond that whatever cheese you’re in the mood for – perhaps a smoked gouda or other smoked cheese.1) Scrub the dirt off the potatoes (leaving the skin) then boil the potatoes al dente. 2) Quick cool in cold water with ice. Transfer (after straining the water and ice out. obviously) to mixing/serving bowl.3) CHOP the potatoes (chop, don’t mash!) into something approaching medium bite sized cutes.4) Add the crumbled up fried bacon/meat and fried onion combo. Gently mix “into” the potatoes.5) Add the coarsely AND finely (I like to mix up the consistency of ingredients) grated cheeses and again… gently re-mix.6) Salt and pepper to taste… gently re-mix.7) Mayo to taste (remember, it’ll get partially absorbed so don’t over do it since you’ll be adding more later), cover, refrigerate overnight and just prior to serving mix in a bit more mayo and then sprinkle with paprika for that… er… fancy look. (*WINK*)8) Take two baby aspirin PRIOR to eating and two AFTERWARDS.9) Make sure you’re drinking alcoholic beverages before, during, and after the meal.BILL
A.B. // May 10, 2009 at 12:35 pm
I’m going to get some malt vinegar-soaked fries, right now.
tarazeigler // May 10, 2009 at 9:43 pm
Wow, BILL!I am impressed. I’ll keep this treasure of a recipe in mind whenever I disagree with your poltical opinions…