Another poll while we're waiting for snow: Favorite fried side

[Lorenzzo]

The French Fries at the Boneyard in Park City may be the best I've ever had, maybe neck and neck with The Islands, the SoCalish chain.

 

[dbostedo]

I forgot poutine...

Blasphemy! NEVER forget poutine! You hear me? NEVER!

I mean, I really like poutine.

 

[surfsnowgirl]

Blasphemy! NEVER forget poutine! You hear me? NEVER!

I mean, I really like poutine.

I solemnly swear to never, ever forget about poutine!!!!!

I LOVE poutine!!



Owls head in the eastern townships of Quebec had AMAZING poutine. They are under new ownership. I'm afraid.

 

[surfsnowgirl]

Nope, mix the Siracha with tHe Mayo. The ultimate and versatile version of Marie Rose sauce ......and add some Worcester sauce if you are a purist....

I'd be willing to try that

 

[cantunamunch]

No, never really knew what to do with parsnip root. My mother puts it in her chicken soup. I've baked it in the oven and thought it was pretty good.

Herself doesn't do dairy so I did a almond milk- based puree over the weekend; as it comes out of the blender stir in some mayo for extra cheaty non-dairy creaminess.

Last night, chipped parsnip with spicy mustard glaze, not french spicy but Asian spicy.

 

[HardDaysNight]

Fried whitebait, fresh lemon juice and coarse salt. Hard to find though. (The whitebait, not the lemon juice and salt!)

 

[Lorenzzo]

Herself doesn't do dairy so I did a almond milk- based puree over the weekend; as it comes out of the blender stir in some mayo for extra cheaty non-dairy creaminess.

Last night, chipped parsnip with spicy mustard glaze, not french spicy but Asian spicy.

So there's a legitimate place for parsnip beyond desperation to prevent starvation carrying into a time far beyond its having purpose? Like satellite TV?

 

[cantunamunch]

Like satellite TV?

Think of it as LUXURY satellite TV. Put the puree under your seared scallops or seared squid rings.

Then use the rest of the bag in Moroccan non-carrot salad. Crack a nice Arneis.

 

[neonorchid]

Herself doesn't do dairy so I did a almond milk- based puree over the weekend; as it comes out of the blender stir in some mayo for extra cheaty non-dairy creaminess.

Last night, chipped parsnip with spicy mustard glaze, not french spicy but Asian spicy.

Asian spicy... Sometimes, when I whip up eggs vinegar and mustard I'll add wasabi to the mix.

 

[neonorchid]

I solemnly swear to never, ever forget about poutine!!!!!

I LOVE poutine!!



Owls head in the eastern townships of Quebec had AMAZING poutine. They are under new ownership. I'm afraid.

Respect, Yo, Total Respect, Wicked Yo! I loves your videos and everything, so, it's wicked!

 

[Jenny]

So there's a legitimate place for parsnip beyond desperation to prevent starvation carrying into a time far beyond its having purpose? Like satellite TV?

Pasties. And stew.

 

[4ster]

I only eat other people’s Fries and beggars can’t be choosers.