• ReallyZen@lemmy.ml
    271·
    5 months ago

    In Belgium: Tartare or Mayo. Andalouse for the gal, thanks

    In the UK: Salt and Vinegar

    In both cases: I will have to change seat if you plop yourself in front of me with your poor fries inundated by ketchup. Only the French do that, and it is a Casus Belli in my book.

      • ReallyZen@lemmy.ml
        3·
        4 months ago

        On a des valeurs en Belgique. Surtout sur l’assaisonnement des frites, la hauteur du col de mousse de la biere, et le caractère optionnel d’un gouvernement de plein exercice.

        • hanabatake@lemmy.mlFrançais
          2·
          4 months ago

          Hahaha, l’influence de la Belgique est croissante en France. Depuis quelques années, on y boit des bières bien meilleures, la mayonnaise maison se généralise dans les restaurants de burgers et le gouvernement est devenu optionnel.

      • foggy@lemmy.world
        63·
        5 months ago

        Aioli, by definition, is ‘garlic and oil’.

        Mayonnaise, by definition, is ‘egg yolks, beaten with oil.’

        Mayonnaise and garlic is therefore, by culinary definition, aioli.

        I invite you to ask any French chef.

        • Dabundis@lemmy.world
          133·
          5 months ago

          Aioli is “garlic and oil” by translation. By definition aioli is a spread made from oil emulsified with garlic, which mixing garlic into mayonnaise does not achieve. That said, the colloquial use of aioli to refer to just about any thick smooth spread is well on its way to changing that. Pedants like me can fight it all we want, but languages evolve. It’s just what they do.

            • Dabundis@lemmy.world
              91·
              4 months ago

              When I said “emulsified with garlic” I was trying to convey the idea that the garlic is the emulsifier. “Oil emulsified by egg with garlic added for flavor” is not an aioli by its rigid definition, but it does fit the american colloqual use

  • Luke@lemmy.mlEnglish
    12·
    4 months ago

    I haven’t seen anyone mention nutritional yeast yet, but that’s become my go-to seasoning for almost everything; popcorn, pizza, scrambled eggs, bread, ramen, soft pretzels, and of course on fries. So damn good!

    (Yes, I realize the name “nutritional yeast” sounds vaguely unpleasant and unappetizing, but I promise it’s incredible if you like savory flavors, and it can also be used as a cheese powder substitute in vegan recipes.)

    • RBWells@lemmy.world
      3·
      4 months ago

      I put this only on popcorn but always on popcorn. Oh and sometimes in grits. So good in cheese grits, with cheddar, jalapenos and butter and salt. Way better than with just the cheese. So I guess only on corn.

      • silly goose meekah@lemmy.world
        2·
        4 months ago

        Yeah nothing ever came close to Parmesan for me. I’ll use yeast when its the only option at my vegan friends places but I’ll never be able to be truly vegetarian because of Parmesan

    • Ellia Plissken@lemm.eeOPEnglish
      42·
      4 months ago

      I mean you’re almost there, that’s 50% of the flavorings from ketchup. salt, vinegar, tomato, sugar. doesn’t even have to be tomato to be ketchup

      • Hemingways_Shotgun@lemmy.caEnglish
        2·
        4 months ago

        True. But it’s the proportions of each that matter. And the type of salt and vineger.

        • Vinegar goes first because it gives the salt a sticking surface. Apply it when the fries are fresh so that it soaks in a bit better.

        • heavy on the salt before the vinegar has fully soaked in. Then toss the fries and add a little bit when serving.

        • Sea salt and Malt vinegar are the best, but any old salt and vinegar will do in a pinch.