French fries

French fries (North America; sometimes also uncapitalized as "french fries"[1] or simply "fries"[2]), or chips (United Kingdom, Republic of Ireland, and most Commonwealth nations), are pieces of potato that have been cut into batons and deep-fried.

In areas where "chips" is the common term, "French fries" usually refers to the thinner variant found in US-influenced fast food restaurants, or to the even thinner "shoestring potatoes". In North America "chips" generally means potato chips (called "crisps" in the UK and Ireland), which are deep-fried very thin slices of potato that are usually served at room temperature. A more recent hybrid of thicker cross-cut splicings, and generally eaten hot, is "waffle-cut potatoes" (not to be confused with potato waffles made from reconstituted potato).

The food's original French (or Belgian) name is pommes frites, meaning "fried apples", as Europeans used to call potatoes "earth apples" ("pommes de terre" in French). The term "pommes frites" is still commonly known and used in Europe, sometimes more its variants corresponding to the country's languages (such as "Pommes" in German, "pomfrity" in Czech, "Fritten" in Luxembourgish).

Origin

Although in most anglophone countries (outside of Europe), French fried potatoes are called "French" their true origin is Belgium, as in 1781 Joseph Gérard wrote:

"The inhabitants of Namur, Huy and Dinant have the habit of fishing in the Meuse River, frying their fang, to expand their menu (especially poor people). If the water is frozen and fishing is hardly possible, the inhabitants then cut potatoes in the shape of fish and fry those. This kind of procedure is over a hundred years old."

In North America, "French fries" became known much later when US soldiers returned from Europe after WWI. As they knew the new food predominantly from France, they called them "French fries".

Food associations

Besides being a popular snack in themselves, French fried potatoes as a side dish to specific food often typify a country:

In Belgium, steamed mussels: moules-frites or mosselen-friet. After missing the popular dish for a few months, in summer, the Belgians rush to restaurants and fishmongers when the mussels arrive, typically from Zeeland. Another national dish is their bifteck-frites in French or biefstuk-friet in Dutch, which may disregard these terms' English language origin as beefsteak and — for aficionados — be horse steak; the steak fries are plainly seasoned or served with one of the sauces the French are praised for, and usually a simple salad, in restaurants or at home. A time and cost efficient traditional puts a deep fried egg on top of a plate of chips.
In France, grilled steak: steak-frites.
In Spain, fried eggs: huevos con patatas.
In the United Kingdom, fried fish: fish and chips.
In the United States, hamburgers.
In Germany, curried sausage: Currywurst.
In Norway, Finland and Sweden, kebab, hamburgers and sausages.

Cooking

Fries prepared at a restaurant with thermostat temperature control.

Before frying soak the potatoes in water several times to rid them of the starch that is in the potato. Some home cooks who prepare French fries from scratch, cook them a single time in a generous amount of oil pre-heated to a temperature around 375 °F (190 °C, medium heat power dial settings) until they are golden and slightly crisp. The method recommended by most cookbooks, and used by many restaurants, especially those reputed to have excellent French fries, cook them in two stages: first at a thermostat temperature at around 350 °F (177 °C), until the fries are nearly cooked but still limp and pale; then, after they have been removed from the oil and allowed to cool, at a higher temperature, generally around 375 °F (190 °C), until they are golden and crisp, which normally takes less than a minute. A third method, attributed to the celebrated French chef Joël Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then cook them over high heat until golden, stirring occasionally.^[1] This chef mainly uses a more traditional style after blanching the cut potatoes in boiling water.^[2]

The Belgian way of cooking 'frites' is generally in two stages.

First the peeled and lengthwise crisscross cut potatoes are 'pre-fried' ('voorgebakken' in Dutch) for about 8 to 11 minutes in oil or – traditionally – beef dripping preheated to about 130 to 160 °C (medium-low heat power dial settings), to cook the inner part without burning the outside, while some of the moisture is driven out. When the fries is added to the oil, the oil at first cools and is quickly kept at secret values (105 °C to 112 °C). Then they are taken out, tossed to avoid clumping, and generally allowed to cool down and dry. This intermediate product can be either frozen for 'instant' deep-frying later, or as several batches of 'pre-fried' fries prepared (e.g., when fries stands are opened for the day, or at home ahead of a company of guests) for rapid frying and almost simultaneously serving later.

The second stage involves frying for about two to four minutes in oil or beef fat preheated to 175 to 195 °C (as high as the oil or fat can safely stand: a too high temperature breaks it down to rather poisonous compounds) depending on the initial temperature of the fries. The (cool) batches must be small enough relative to the quantity of oil or fat for its preheated temperature to stay sufficiently high (135 °C to 145 °C) already during the first half minute of the frying process. Generally the cook is guided more by the color of the product than by timing; and by experience with the particular variety of potato. As rule-of-the-thumb one might wait until the fries start to float near the surface. Once more the fries are sturdily tossed and preferably also kind of centrifuged (vigorously swerving the batch around in a wide recipient, in the shape of the base of a cone upside down, held in front of the cook's belly – common for professional batch frying), and shortly tossed again – thus removing excessive fattiness and preventing loss of the outer crispness.

Ideally, the fries have a golden to gold-brown appearance and a bite through the crispy outside reveals a soft inside. For a given depth of the crispy crust, the balance with the soft cooked potato inside is determined by the thickness; no less than 13 mm traditionally to 10 mm towards the end of the 20th century, before frying, are typical for Belgium. Some restaurants may cut as thin as 5 mm. In a good professional friterie stand, the cut is done in a single action by driving the whole peeled potato standing vertically, through a horizontal raster of crosswise sharp blades. This easily removable (for cleaning) and exchangeable set of blades defines the thickness of the frites.

Typically for U.S. fast-food restaurants, is a preparation prior to cooking:

In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets. The sugar carmelizes in the cooking fat, producing the golden color customers expect. Without it, the fries would be nearly the same color outside as inside: pasty yellow. Smith believes that McDonald's also sugar-coats its fries.^[3]

Accompaniments

French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably tomato sauce, ketchup, curry, curry ketchup (mildly hot mix of the former), hot or chili sauce, mustard, mayonnaise, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, or honey.^[4]^[5]

Australia

In Australia, chicken salt (seasoned salt) is sometimes used as an alternative to plain salt. White vinegar and tomato sauce (ketchup) are also popular condiments.

Belgium

A typical *frietkot* in Brussels streets.

Even the smallest Belgian town has a frietkot (literally 'fries shack').^[6] This Dutch language term also became adopted by the French speaking part of the country in addition to the French friterie; an equivalent though slightly less colloquial Dutch form for such vending stall is frietkraam, while a frituur —from French friture— can as well be in a proper shop possibly furnished with tables. Traditionally, take-away chips were picked by the fingers out of a tip bag wrapped from a square paper, while walking on the streets. By the 1970s and 80s with several meat accompaniments gaining popularity, more practical open carton boxes became standard and tiny plastic forks available. One can order a small or large portion, often three or four sizes are priced.
Fries with mayonnaise is a fastfood classic in Belgium, often eaten without any side orders. The limited choice around 1960 between a pickled herring, a cold large meatball boulet or red coloured garlic sausage cervela (both often served deep-fried later on), or a beef or (now rarely) horsemeat stew, became expanded by goulash and a wide variety of deep-fried meats as chicken legs, beef or pork sticks, minced beef and/or pork and/or chicken and/or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference, usually factory made. An example of an additional on-the-spot preparation is sometimes in Flanders called mammoet speciaal (mammoth special), a large frikandel (curryworst in the Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed with mayonnaise (as real as factory made can be, not frietsaus) and (curry-)ketchup. The earlier of now many available sauces, are mayonnaise, and one called pickles which is actually piccalilly.^[7]^[5] Though Belgians do not sprinkle vinegar on fries, they may eat them with cold mussels out of the shells preserved in vinegar, entirely uncomparable to the national dish with freshly boiled hot mussels served in the shells.^[8]

Bulgaria

In Bulgaria, a serving of fries can be ordered with a covering of sirene, a grated white brine cheese.

Canada

Throughout Canada, white vinegar is a popular condiment for French fries. No other country is known to so enjoy white vinegar (as opposed to malt or other vinegars) on its fries. Most major Canadian fast-food outlets provide white vinegar packets next to their ketchup packets in their stores, and many restaurants keep white vinegar on their tables. That is not to say that the use of malt vinegar is not common – particularly amongst those of English heritage. In most traditional 'fish & chips' shops in Canada, malt vinegar is more prevalent. However, ketchup remains the most popular condiment used on French fries in Canada.

In Canada, French fries are the main component of a dish called 'poutine': a mixture of French fries with fresh cheese curds, covered with a hot gravy, optionally with browned ground beef and/or a vegetable such as green peas mixed in. This dish is most popular in Quebec fast food chains such as La Belle Province, and Lafleur Restaurants; however, its popularity has begun to spread across Canada, and is also carried in national chains such as Harvey's [3] and New York Fries [4], as well as Canadian outlets of international franchises such as A&W [5] and Burger King [6]. (A similar variant, 'disco fries' is found in several New England cities.) In Newfoundland, "chips, dressing and gravy" (sometimes referred to by outsiders as "Newfie fries") comprise French fries topped with "dressing" (turkey stuffing made with summer savoury) and gravy.

Denmark

In Denmark the traditional accompaniment to French fries is remoulade sauce.

Germany

In Germany, accompaniments are usually limited to ketchup and mayonnaise. The two are often combined, which is commonly called Pommes rot-weiß ("fries red and white"). Although mustard may also be available at the same fast food stand to serve with Bratwurst, it is used to accompany French Fries less commonly. Curry sauce is sometimes used as a condiment. During Gerhard Schröder's term, some Germans jokingly referred to a combination of salted French fries ("Pommes", or "Fritten") with ketchup and a large Currywurst as Kanzlerplatte (Chancellor's Dish) because Schröder was said to prefer this kind of fast food. Other "nicknames" are "Bottroper Platte" (Bottrop plate), referring to the city of Bottrop in the Ruhr area or "Pommes Schranke" (Fries "barrier"), referring to the common red and white markings on barriers.

Netherlands

File:IMGP4604.JPG

Dutch fries with tartar sauce, served in a cone.

In the Netherlands, vending points are often very similar to the ones in Belgium but called snackbars. Though each country has a few typical accompaniments, many are alike but usually known by different and confusing names in an otherwise for the Netherlands and Flanders common language. Peanut sauce is also popular (also called satay sauce, after the Malayan meat sate on which the same sauce is used). The Dutch also use the word mayonnaise to refer to frietsaus (fries-sauce) a thicker, less acidic sauce made specially to accompany French fries (as made famous in the film Pulp Fiction). Another interesting combination is Patatje Oorlog (Dutch for: French Fries War), which is French fries with a variety of sauces, a variety that differs from region to region, and even from one snackbar to another. While it sometimes means mayonnaise (or rather, frietsaus), peanut sauce and chopped raw onions, in other places it means the fries are accompanied with all condiments available. Dutch snackbars typically offer at least 8 condiments or combinations of them (the condiments are never free in the Netherlands), but some serve up to 40 different styles. The Dutch eat their fries mostly with the famous Dutch snacks such as the kroket and frikandel.

Pakistan

In Pakistan, they are served on the street with a mint-dhania sauce, pudina ki chutney.

Philippines

In the Philippines, they are often served with a sprinkling of powdered flavors, primarily cheese, sour cream or barbecue. In some fast food chains, these are topped with cheese sauce and minced bacon.

United Kingdom and the Republic of Ireland

In the United Kingdom and Republic of Ireland, traditional chips usually accompanied by salt and malt vinegar, and in some areas onion vinegar. The fondness for vinegar on chips has led to the use of spray misters, such as used for misting plants or spraying cleaning products, for the even distribution of vinegar to chips; this ensures an even coating of vinegar, meaning there are no "pools" where vinegar and salt form a small clump. In England and Wales, gravy and curry sauce are available from some chip shops. In Northern England, Scotland and South Wales, 'chips, cheese and gravy' is a popular dish, while in the South 'cheesy chips' (chips with grated cheddar thickly sprinkled on) are popular. In Britain and Ireland, the term french fries refers exclusively to the long thin version served in fast food establishments. The most common accompaniment for chips in England is tomato ketchup, other sauces used include barbecue sauce, burger sauce, mayonnaise, mustard and brown sauce or a combination thereof. When chips are served with other fried foods such as fish and battered sausage mushy peas are a popular side dish.

In Scotland salt and vinegar tends to be served in most places, with salt and sauce (a mixture of brown sauce and vinegar) a local specialty served in Edinburgh and parts of Fife. Often the 'vinegar' is actually non-brewed condiment, a solution of acetic acid.

In Ireland, chips are served with salt and vinegar, with gravy, pepper sauce, curry sauce and mushy peas being common accompaniments. Fish and chips or kebab are common. Chips are also commonly served with any combination of coleslaw, curry sauce, garlic sauce and grated cheese which is known as a "garlic and cheese chip". "Burger sauce" is also very a popular accompaniment.

United States

In the United States, the most popular condiment for fries is ketchup. Mustard is another common condiment, with malt vinegar mainly available at retaurants which serve fish and chips. Fries are sometimes coated with melted cheese, called cheese fries. This can be in combination with chili, making chili cheese fries.

Variations of cheese fries include fries covered with Cheez Whiz, mozzarella, Swiss cheese, or garlic and cheese fries (cheese with garlic mayonnaise).
Disco fries – (with brown gravy and mozzarella) are a staple of New Jersey diners.
The American fast-food restaurant Checkers/Rally's serve "fully loaded fries": seasoned fries covered in melted American cheese, ranch dressing and bacon bits. *Mid-Atlantic States often put Old Bay Seasoning on fries. These are sometimes referred to as "beach fries".^[9]
In Rhode Island, both vinegar and ketchup are standards on the table in local restaurants.
In Utah and surrounding areas, French fries are often served with fry sauce, a mixture of spices, mayonnaise, and ketchup.
In San Diego, California, french fries are covered with cheese, carne asada, sour cream, and guacamole. These are called carne asada fries and are served almost exclusively in taco shops.
In the Midsouth, fries are often served with white, or country gravy.

Steak fries are thicker-cut fries, often with the skins intact. They are often coated with spices or marinaded before cooking. They may be fried or baked in the oven.^[10]

Vietnam

In Vietnam, restaurants are usually found serving fries with sugar over a dollop of soft butter.

Health aspects

French fries can contain a large amount of fat (usually saturated) from frying. Some researchers have suggested that the high temperatures used for frying such dishes may have results harmful to health (see acrylamides). In the United States about ¼ of vegetables consumed are prepared as French fries and are believed to contribute to widespread obesity when trans fats are present. Frying French fries in beef tallow, recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat, which has been shown to both raise LDL cholesterol and lower HDL cholesterol.^[11]^[12]^[13]

Legal issues

In 1994, the well-known owner of Stringfellows nightclub in London, Peter Stringfellow, took exception to McCain Foods' use of the name "Stringfellows" for a brand of long thin French fries and took them to court. He lost the case (Stringfellows v McCain Food (GB) Ltd (1994)) on the basis that there was no connection in the public mind between the two uses of the name, and therefore McCain's product would not have caused the nightclub to lose any sales.^[14]^[15]

In June 2004, the United States Department of Agriculture, with the advisement of a federal district judge from Beaumont, Texas, classified batter-coated French fries as a vegetable under the Perishable Agricultural Commodities Act. Although this move was mostly for trade reasons (French fries do not meet the standard to be listed as a "processed food"), this received significant media attention partially due to the documentary Super Size Me.

Notes

^ Steingarten, Jeffrey. The Man Who Ate Everything. Vintage Books. pp. 409–411. ISBN 0-375-70202-4.
^ Whittington, Richard ©. "The Perfect Chip". Charlie Hicks Greengrocer, Hay on Wye, Hereford, UK. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)
^ Poundstone, William. Big Secrets. William Morrow and Co. p. 23. ISBN 0-688-04830-7.
^ "Side Dishes: International French Fries". Food Services of America. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)
^ ^a ^b "Les sauces servies traditionnellement avec les frites en Belgique: Les pickles belges (Belgian Pickles)" (in French). belgourmet. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)CS1 maint: unrecognized language (link)
^ Whether Herstappe's eighty-odd inhabitants have a 'frietkot'? Belgium's smallest municipality Saint-Josse-ten-Noode has at least one. "frite(rie)s". EuroBRU portail de la capitale de l'Europe. Retrieved 2007-07-27.
*The figure of speech is obviously not exaggerated:
* Bouillon, Pierre; Bodeux, Jean-Luc; D'Artois, Didier; De Boeck, Philippe; Deffet, Eric; Dellisse, Daniel; Detaille, Stéphane; Du Brulle, Christian; Fiorilli, Thierry; Huon, Julie; Lamquin, Véronique; Lefèvre, Gabrielle; Leroy, Marcel; Maron, Guy; Meuwissen, Eric; Moreau, Catherine; Pierre, Philippe; Saint-Ghislain, Valéry; Surmont, Eddy; Vanham, Vincent (2005-06-30). "Ouske c'est chez nous". Le Soir, édition Namur/Luxembourg (in French): p. 1. Retrieved 2007-07-27. {{cite journal}}: |pages= has extra text (help); Check date values in: |date= (help)CS1 maint: multiple names: authors list (link) CS1 maint: unrecognized language (link) (See heading 'Fritkot')
* Sambre, Pierre. "Belgitude > La frite dorée ; Gloire nationale: l'eclosion du cornet cool". Le Tribune de Bruxelles, free with newspapers La Libre Belgique, La Dernière Heure, etc (in French): p. 40. Retrieved 2007-07-27. {{cite journal}}: |pages= has extra text (help); Text "date=2002-12-19" ignored (help)CS1 maint: unrecognized language (link)
^ Franquin (1973). "Gaston Lagaffe aka Guust Flater: Gare aux gaffes d'un gars gonflé" (jpg) (in French). Editions Dupuis. p. last. en crocquant quelques frites... Hmum.. Délicieuses...avec des pickles. (while eating some fries... Hmm.. Delightful... with piccalilly [Belgian pickles]) {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)CS1 maint: unrecognized language (link) (publication date showing a sauce, outside Belgium rarely used with fries, to have been typical before far more kinds became available)
^ "Historiek van de friet" (in Dutch). De oude Westvlaamse keuken (MSN Group). {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help); Unknown parameter |subtitle= ignored (help)CS1 maint: unrecognized language (link)
^ "Sunset Grille Menu". Sunset Grille. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)
^ Oven Steak Fries
^ "Fats and Cholesterol". Harvard School of Public Health. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)
^ "Trans: The Phantom Fat". Nutrition Action Healthletter (Center for Science in the Public Interest). {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)
^ Mayo Clinic Staff (22 Jun 2006). "Dietary fats: Know which types to choose © 1998-2006". Mayo Foundation for Medical Education and Research (MFMER). {{cite web}}: Check date values in: |date= (help); Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)
^ "Sequel opportunities". AKME Publications – Akme Student Law Library, with permission: earlier published in the New Law Journal, 25 March 1994 and in abriged form in The Author of Spring 1994. Retrieved 2007-03-25. {{cite web}}: Text "author Solomon, Nicola" ignored (help)
^ "Section 7 – Intellectual Property" (pdf). Semple Piggot Rochez Ltd. 2001. Retrieved 2007-03-25.

References

Bocuse, Paul. La Cuisine du marché, Paris, 1992.
Tebben, Maryann. ""French" Fries: France's Culinary Identity from Brillat-Savarin to Barthes (essay)". online journal Convivium Artium: Food Representation in Literature, Film, and the Arts © 2006. Department of Modern Languages and Literatures, University of Texas at San Antonio. {{cite web}}: Italic or bold markup not allowed in: |publisher= (help); Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)

External links

[steingarten1-1] Steingarten, Jeffrey. The Man Who Ate Everything. Vintage Books. pp. 409–411. ISBN 0-375-70202-4.

[chg_whittington1-2] Whittington, Richard ©. "The Perfect Chip". Charlie Hicks Greengrocer, Hay on Wye, Hereford, UK. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)

[poundstone1-3] Poundstone, William. Big Secrets. William Morrow and Co. p. 23. ISBN 0-688-04830-7.

[fsa1-4] "Side Dishes: International French Fries". Food Services of America. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)

[belgourmet1-5] "Les sauces servies traditionnellement avec les frites en Belgique: Les pickles belges (Belgian Pickles)" (in French). belgourmet. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)CS1 maint: unrecognized language (link)

[6] Whether Herstappe's eighty-odd inhabitants have a 'frietkot'? Belgium's smallest municipality Saint-Josse-ten-Noode has at least one. "frite(rie)s". EuroBRU portail de la capitale de l'Europe. Retrieved 2007-07-27.
*The figure of speech is obviously not exaggerated:
* Bouillon, Pierre; Bodeux, Jean-Luc; D'Artois, Didier; De Boeck, Philippe; Deffet, Eric; Dellisse, Daniel; Detaille, Stéphane; Du Brulle, Christian; Fiorilli, Thierry; Huon, Julie; Lamquin, Véronique; Lefèvre, Gabrielle; Leroy, Marcel; Maron, Guy; Meuwissen, Eric; Moreau, Catherine; Pierre, Philippe; Saint-Ghislain, Valéry; Surmont, Eddy; Vanham, Vincent (2005-06-30). "Ouske c'est chez nous". Le Soir, édition Namur/Luxembourg (in French): p. 1. Retrieved 2007-07-27. {{cite journal}}: |pages= has extra text (help); Check date values in: |date= (help)CS1 maint: multiple names: authors list (link) CS1 maint: unrecognized language (link) (See heading 'Fritkot')
* Sambre, Pierre. "Belgitude > La frite dorée ; Gloire nationale: l'eclosion du cornet cool". Le Tribune de Bruxelles, free with newspapers La Libre Belgique, La Dernière Heure, etc (in French): p. 40. Retrieved 2007-07-27. {{cite journal}}: |pages= has extra text (help); Text "date=2002-12-19" ignored (help)CS1 maint: unrecognized language (link)

[dupuis_franquin1-7] Franquin (1973). "Gaston Lagaffe aka Guust Flater: Gare aux gaffes d'un gars gonflé" (jpg) (in French). Editions Dupuis. p. last. en crocquant quelques frites... Hmum.. Délicieuses...avec des pickles. (while eating some fries... Hmm.. Delightful... with piccalilly [Belgian pickles]) {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)CS1 maint: unrecognized language (link) (publication date showing a sauce, outside Belgium rarely used with fries, to have been typical before far more kinds became available)

[deoudewestvlaamsekeuken-8] "Historiek van de friet" (in Dutch). De oude Westvlaamse keuken (MSN Group). {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help); Unknown parameter |subtitle= ignored (help)CS1 maint: unrecognized language (link)

[sunsetgrille1-9] "Sunset Grille Menu". Sunset Grille. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)

[10] Oven Steak Fries

[harvardsph1-11] "Fats and Cholesterol". Harvard School of Public Health. {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)

[nutritionaction1-12] "Trans: The Phantom Fat". Nutrition Action Healthletter (Center for Science in the Public Interest). {{cite web}}: Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)

[mayoclinic1-13] Mayo Clinic Staff (22 Jun 2006). "Dietary fats: Know which types to choose © 1998-2006". Mayo Foundation for Medical Education and Research (MFMER). {{cite web}}: Check date values in: |date= (help); Unknown parameter |accessmonthday= ignored (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)

[14] "Sequel opportunities". AKME Publications – Akme Student Law Library, with permission: earlier published in the New Law Journal, 25 March 1994 and in abriged form in The Author of Spring 1994. Retrieved 2007-03-25. {{cite web}}: Text "author Solomon, Nicola" ignored (help)

[15] "Section 7 – Intellectual Property" (pdf). Semple Piggot Rochez Ltd. 2001. Retrieved 2007-03-25.

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