Quote:
Originally Posted by Moejoe
When I was in Germany too, a lot of people liked mayo on chips. I just couldn't survive without my HP, Sarsons vinegar, white pepper and salt, so I brought some over with me.  And who says the British don't have a national dish -- just look at it there, swimming in grease, the runny egg ready to be broken apart by the majestic chip!
<snip>very fatty, unhealty looking image, censored because of its fattyness</snip> |
Quote:
Originally Posted by ravenne
In Germany you take ketchup AND mayo (the greedy Germans  ). Itīs called french fries "red white". |
So do we... Either mayonnaise, or mayonnaise with ketchup. Even better, add some chopped up onions to it! And a kroket or frikandel...
kroket: Whereas previously the dish was regarded as a French cuisine delicacy of varying meat or vegetable content, in the 1800s it started to be a way to use up leftover stewed meat. After World War II, several suppliers started mass-producing croquettes[14] filled with beef. The croquette subsequently became even more popular as a fast food; a deep fried meat ragout covered in breadcrumbs. Its success as a fast food garnered its reputation as a cheap dish of dubious quality, to such an extent that Dutch urban myths relate its allegedly mysterious content to offal and butchering waste. The "kroket" is even so popular that it is sold at McDonalds. Besides the common ragout type filling, other popular fillings served in fast food restaurants are whole boiled eggs, noodles, shrimps and rice. A smaller version of the kroket, the bitterbal[15], is often served with mustard as a snack in bars and at official receptions. source
frikandel: It is a long, skinless, dark-coloured sausage that is eaten warm. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun, and is then called broodje frikandel. source