Popular fast food throughout western Europe, "french" fries are served in paper cones with healthy dollop of mayo or just about any other sauce you can think of. These street stalls are open late and provide fortification for uninhibited partying. It is important to note here in The Netherlands, when the menu says "Vlaamse Frites" or "Flemish Fries" it usually means these are no ordinary fries. Vlaamse connotes they were made from cut potatoes, as opposed to reconstituted potato pulp (and heaven knows what else) found in Donor Kebab and other fast food venues. They are usually more expensive but significantly tastier.
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| A ferocious Lynx (possibly high) destroys some "Vlaamse Frites" |
Being on a single income, Maggie and I don't have the discretionary money for such luxuries. Instead, we decided to ring-in mussels (rhymes with Brussels) season by making our own Vlaamse Frites at home. Of course, we turned to Mark Bittman for the recipe and had a delicious, decadent meal. I highly recommend you try this "slow cook french fry recipe". Just bring your Visa card to the grocery store because you'll feel like you need a 55 gallon drum's equivalent of olive oil. The preparation is not messy or smelly at all. Aside from moving the vat of oil around, no trouble to clean up. You can even reuse the oil because of the low temperature you cook the fries. The downside, that Bittman notes, is you cannot make vast quantities (unless you have a giant paella pan). I tend to view this as an upside since we destroyed the batch in one sitting. We somewhat resembled the scary flemish fry lynx pictured.
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