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Subject: Fries (WAS: Re: Potato Pancakes Latkes)
Newsgroups: rec.food.cooking

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From: Jill McQuown 
Date: Wed, 5 Sep 2001 09:22:48 -0500
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Grandma wrote:
> On the other hand, french fries served German style with mayo instead of
> ketchup are remarkably wonderful.

Don't know about what German's dip their fries in, but french fries are
allegedly a Belgian creation.  Twice fried to ensure crispness, once at a
fairly low heat to cook the potatoes through, then removed and drained
(sometimes floured), then fried again at high heat to crisp them.  They
don't need anything but a bit of salt & pepper.

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From: Grandma 
Date: Thu, 06 Sep 2001 22:07:37 GMT
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Back when I lived in Germany near Frankfurt just about every street corner
had a food stand that sold fantastic french fries in paper cones served with
mayo (cooked just as you describe starting with fresh not frozen potatoes)
and/or brats/sausages of various sorts.

The food was always wonderful, filling and cheap and most of those stands
always had a line in front of them.  NOTHING so wonderful as really fresh
french fries.  Never been able to stomach the McDonald's variety since.

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From: MH 
Date: Fri, 07 Sep 2001 03:32:17 GMT
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And not allegedly, pommes frites are a Belgian creation. They are not called
"french fries" in Europe.

Pommes frites in Europe can come with a variety of dipping sauces, depending
upon what country you are in. It can be American-style ketchup, or a more
orangy variety, plain mayo or an herbed and spiced type or curry sauce. I
had curry sauce with my pommes frites in the Netherlands, a strange orangy
ketchup in Germany and Remolaid sauce in Denmark. All good.

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From: anne.charlet[at]bull.net (aec)
Date: 7 Sep 2001 05:52:11 -0700
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Grandma wrote:
> Back when I lived in Germany near Frankfurt just about every street corner

Germany near Frankfurt, eh? 
Me too! Kronberg in Taunus - heard of it? Small town, known for its
strawberries and wealth, nestled in the hills. Beautiful, especially
for that area. Were you stationed there? (I've just met lots of
Americans who lived in Germany through the army).
I loved the food there too. (Bit too much, in fact...)

Did you ever eat Kartoffeln in Gruene Sosse?

Frankfurter Grüne Soße, Frankfurt green sauce
This piquant sauce was already well-known in Goethe's time.
It is usually eaten in Springtime.
A true "Frankfurt green sauce" contains at least nine herbs (the herbs
must also be fresh):
Sorrel – (Sauerampfer - Oseille - Rumex scutatus)
Borage - (Borretsch Borago officinalis)
Lovage – “sea parsley” (Liebstoeckel Levisticum
officinalis)
Chervil (Kerbel – Cerfeuil - Antriscus cerefolium)
Parsley (Peterrsilie)
Burnet (Pimpinelle Potericum sanguisorba)
Chives (Schnittlauch)
Dill 
Sage (Salbei) - only a small quantity

Sorrel is the main flavor in the sauce: the younger and fresher the
better it tastes. Of course one can make up one’s own
combination of herbs, however it should not be done without the
Sorrel.

Peel three hard-boiled eggs and put the egg yolks into a dish.
Add 125g of mayonnaise and 250g of sour cream and mix well, creating a
sauce.
Add 1 Tbs of vinegar to the sauce.
Sort and wash the herbs. Finely chop 5 tbs of herbs into the dish let
it sit for a while.
(The recipe suggests this is best with home-made mayonnaise…)

In many areas of Hessen this sauce is eaten on
“Gründonnerstag” (Holy Thursday – the night before
Jesus’ death, remembering the Last Supper) with roast or boiled
potatoes.

It can also be put on eggs...
Another recipe:
Eier in gruener Sosse = Eggs in Green Sauce (German)
 (posted by: tant.eva@telia.com)
 1/2 cup (125 ml) sour cream
 1/2 cup (125 ml) yogurt
 1/4 cup (60 ml) mayonnaise
 Juice of 1 lemon
 9 to 13 hard-boiled eggs, peeled
 1+1/2 cups (375 ml) finely chopped fresh herbs (any combination of
parsley, tarragon, chives, dill, sorrel or fennel greens, etc)
 1/2 tsp (2 ml) sugar
 Salt and freshly ground pepper to taste
 Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely
chop one of the eggs and stir it into the mixture, along with the
herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter
or individual plates. Slice the remaining eggs in half and arrange
them on the sauce. Serves 4 to 6. This cold dish originated in
Frankfurt and was reportedly one of the favorites of Goethe. It is
frequently served with boiled potatoes, which are dipped into the
sauce.

I love it - the kids hate it ("mayonnaise with grass in it!")

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From: Grandma 
Date: Sat, 08 Sep 2001 04:09:25 GMT
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Anne wrote:
> Me too! Kronberg in Taunus - heard of it? Small town, known for its

Oh yes I have been to Kronberg!  Kirchgoens, near Giessen and Butzbach,
lived in Grossen Linden - beyond tiny.  Yes, we were there courtesy of the
US Army not long after Elvis left (and where he was most fondly remembered),
where my ex was the platoon sargent of the very first TOW platoon outside
the US.  He was gone nearly all the time either off on manouevers or showing
off the new toy and I was the only person in town that spoke English other
than my landlady's 7 year old grandson, who was forbidden to speak a single
English word because his German was suffering.  So I learned German (much
forgotten after more than 20 years with little or no practice) and dear
Lydia taught me to bake all of her specialties - wonderful cakes and
pastries.  At Christmas we made literally thousands of cookies.  I'll send
you a couple of recipes when I dig them out closer to Christmas.

No, I've never tried Frankfurter Grüne Soße, but you can be sure that come
spring I will.


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