Entries tagged with 'french fries'
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"I don't need much in my life, just a 100% all-beef natural casing Vienna Beef hot dog with freshly fried French fries." [Photographs: Nick Kindelsperger] 35th Street Red Hots 500 W 35th Street, Chicago IL 60609 (map) The Short Order: Bare bones hot dog stand serving minimalist dogs with handfuls of handmade fries. Want Fries with That? The nearly perfect fries come lovingly heaped onto every dog. Want Ketchup? Come on. Not on these fries. Some things you just have to learn for yourself. During the swing of baseball season, I originally attempted to write about the best dining options of Chicago's two great baseball parks, Wrigley Field and U.S. Cellular. But as fellow Serious Eater Michael Nagrant pointed out...
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"The Depression Dog is a unique Chicago treat full of history and terrific for anyone who doesn't want a salad-topped hot dog." Past Weeks' Dogs Papaya Dog24-Hour DogSlaw DogPuka DogThe Philly ComboTijuana Dogs When we think of a Chicago hot dog, we normally think of the classic dragged-through-the-garden jumbo dog piled high with various vegetables and neon green relish on a poppy seed bun. But a few old-school hot dog stands still serve what may very well be the original Chicago dog, what some refer to as the "Minimalist" or "Depression Dog." A Depression Dog features a regular-sized (eight per pound) natural casing all-beef frank instead of the jumbo (six per pound) dogs that often come on a standard Chicago...
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Where there’s smoke, there’s fire. If you take one look at Merguez, and then one sniff, you’ll know nothing proves that old adage quite like this Moroccan sausage. The smoke comes from the cumin seed and the waft of the grill; the fire from the flames that lick its charred casing, and the burning heat of chili that you find within. If you read my weekly column French in a Flash, then you know that I tend to produce what might be called artistic French home cooking. And if you read that column you’ll also know that I have a French-Moroccan grandmother. What you may not know, my best worst-kept secret, is that I absolutely live and breathe for...
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Kimchi pork fries Justifying fries as a whole meal has been one of life's challenges for a while. Frysmith, a gourmet fry truck slated to roll out in Los Angeles this August, has taken on this noble mission. The truck will serve "ethnically infused" hand-cut fries that are piled with enough meats and cheeses, you could sort of argue, at least more than before, that it's a well-balanced meal. Rajas fries It's a scientific process where they throw stuff on top of fries. The menu includes chili-cheese fries (and a vegan version with tomatoes, mixed beans, and soyrizo), as well as Rajas fries (topped with shawarma-marinated steak and roasted poblano chiles), and sweet potato fries with organic chicken and...
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Unfortunately, Consumer Reports only hits the big three—McDonald's, Burger King, and Wendy's. The two redheads get "very good" ratings while the King merely receives a "good," with CR saying what I've always thought about BK fries: "coating detracts from the quality and makes texture a little tough, not crispy."...
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Regional delicacies suck. Not in taste, but precisely because their goodness rarely transcends geography. Whether it’s the water (New York pizza, Montreal bagels, Philly cheesesteak bread) or stubborn (but smart) non-franchising ingenuity (Chris Bianco’s pizzas, Doug Sohn’s sausages), the really good stuff makes you come to it. Rare is the reasonably good re-creation of a local food stuff star. Rarer yet, or maybe unprecedented, is the genius in which three great regional delicacies get mixed together and somehow come out better in a place in which none of those items is native. Until now. Somehow, Fred Markhoff of fRedhots and Fries, the goateed sausage king of Chicago’s Northwest suburbs, has stolen the best of New Orleans’ roast beef po-boys, Belgian...
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Scientists in Leeds, England, have figured out why french fries (known as "chips" there) smell so good: "They have found that the appeal of their smell could actually be down to the range of different aromas chips contain. Nine aromas, including butterscotch, cocoa, onion, cheese, and even ironing boards, all combine to help make chips one of Britain's iconic dishes, it is said." Related: Space Smells Like Steak...
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To any In-N-Out fan, the "secret menu" is an open secret. But while just about every other cheeseburger comes out Animal Style, it's less well-known that you can get your fries Animal Style, too. What does that mean? Find out ...
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Make magazine presents a reader-submitted video from Ted Goessling and Zachary Gens, who have created the Uber Tuber, a compressed-air-powered potato bazooka that they use to propel spuds at a grid of wires that slices them into fries. Behind the grid is a backstop that catches the potatoes and funnels them into a waiting fryer below. It's more Rube Goldbergian than it is practical, but it's fun stuff nonetheless....
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Earlier today, I mentioned Bob Bacon trouncing Matt Fries in Colorado's District 14 State Senate election on Tuesday. In the comments there, Serious eater amanda0730 reminded us all of the "Would you rather give up bacon or french fries?" thread from July 29, 2008, in Talk. With 56 serious eaters reporting, I'm ready to call that "election." Bacon wins by a landslide, giving this porky product a clear mandate to dominate our plates and palates for years to come. The eaters have spoken. The breakdown: The issue: Would you rather give up bacon or fries? Give up bacon: 15 (26.7%) Give up fries: 28 (50%) Undecided*: 13 (23.2 %) Total serious eaters reporting: 56 Like some ballot initiatives, this...
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