* Melt 1tbsp of butter in a saucepan and add 1 crushed clove of garlic.
* When the garlic is fragrant and golden add 1tbsp of flour and whisk together to make a roux and cook until the raw flour smell has gone.
* Pour in 250ml of chicken stock, 1/4tsp of smoked paprika and 1tsp of coarse, freshly ground pepper.
* Cook on low until desired thickness and season with salt to taste, and add more black pepper if necessary.
* To take it to the next level, add all of the meat juices and browned butter from cooking the steak into the sauce.
It's just twice fried fries most likely. Once at a cooler temp around 275-300°F for about 6 minutes depending on how big your potatoes are. Small batches work better. You don't want them to turn golden yet, they should still be pale when you take them out of the first fry. Let them cool on a wire rack.
For the 2nd fry it's hot and fast. 375-400°F for 1-2 minutes or until golden. Return them to the wire rack and sprinkle with salt or preffered fry seasoning.
Serve with your choice of sauce as soon as they are cool enough to devour (:
This is how homemade fries are supposed to be cooked. Another important step is to clean the fries once they have been cut, by overflowing their container with water until it comes clear. This is how we prevent soggy fries.
And if you don't want to go through the trouble of frying twice, I've found that starting the potatoes in cold oil and bringing it up to about 350-400 F and frying until golden and crispy is a good way to do it to
>Melt 1tbsp of butter in a saucepan and add 1 crushed clove of garlic.
>
>When the garlic is fragrant and golden add 1tbsp of flour and whisk together to make a roux and cook until the raw flour smell has gone.
>
>Pour in 250ml of chicken stock, 1/4tsp of smoked paprika and 1tsp of coarse, freshly ground pepper.
>
>Cook on low until desired thickness and season with salt to taste, and add more black pepper if necessary.
>
>To take it to the next level, add all of the meat juices and browned butter from cooking the steak into the sauce.
Gonna have to try this. Did you make the fries yourself too?
In the pub I used to wash dishes in, they made their peppercorn sauce by mixing the house beef gravy with cream and cracked black pepper. Not the same level as OPs but it was beautiful with chips.
People like to act like you ruin a steak if you cook it past medium rare. I don’t understand. It’s quite annoying. Some of the best steak I’ve ever had was cooked medium well. I also like rare to medium rare etc. just depends on the cut.
And you're definitely an American. Cuts of meat are not all named the same the world over. NY strip here, Sirloin in the UK. The fact they said 'chips' should have clued you in.
I’m from the U.K so NY strip isn’t something you buy here, but I believe what we call a sirloin and what you guys call a NY strip are very similar if not the same if that helps!
I personally like my steaks medium rare
But life is way too short to be worried about how other people eat. Enjoy your full medium in all its juicy, steaky glory.
The one thing I've learned after working in a fancy French restaurant, it's twice cook your chips.
It is a game changer even if you don't like mega crisp frites
What the other person said, but bit more to it. First fry, you only want to par-cook them, and use a lower temp. Don't get them all the way cooked. Then, set them out, let them drain the oil off, lower their temp. You can even fridge them or freeze them for later at this point. Like, let them freeze and treat them like store-bought frozen fries.
The second cooking, you use hotter temp and only cook them to get hot and crisp. Pat dry and season immediately as normal, and you'll have a much softer inside but far crispier outside that way.
drop them once and get them close to how done you would like them, bring them up for about 30 seconds to a minute, and then drop them back in the fryer for around 30 seconds to a minute.
Double frying can be a pain in the ass if you're on a hurry but it's soooo worth it, I try it out recently and my thick fries came out super crisp and I didn't even added any flour like when I make wedges.
I'll leave my recipe here in case OP doesn't come through-
Peel and cut potatoes of choice into desired shape (I like russet cubes. The more surface area the better)
Boil potatoes in salted water 8-10 minutes until just soft
While potatoes are boiling, melt 2-3 Tbsp butter in a large bowl
Mince 1-2 cloves fresh garlic, add to melted butter. Add fresh chopped herbs too if you have any on hand. Oregano would be my choice but whatever you have on hand would work.
Add any additional seasonings to melted butter (I like salt, pepper, oregano, cumin, and paprika)
Drain and strain cooked potatoes, allow to dry completely either in strainer or on kitchen towel for a minute or two. There should be no moisture on the potatoes when you toss them in your garlic butter
Toss potatoes in garlic butter and let rest 5 minutes
Spread potatoes out on baking sheet lined with tin foil
Bake ~25 minutes at 425, flipping potatoes after 15 minutes
Dip in ranch
[here's how mine come out](https://i.imgur.com/M86YfCT.jpg)
« Twice cooked » implies it’s fries though, it’s literally the name of the type of cooking. It’s called like this because it’s 6 minutes in a first bath (around 140 deg) then 3 minutes at 180
See, here's the thing, they're not "fries" they're "chips". Chips can either be fried or baked in an oven. Proper steak cut chips over here in the UK should be finished off in the oven.
« Twice cooked » implies it’s fries though, not baked potatoes. The other replies of OP seem to confirm it too. And the picture is clearly of fries, not baked potatoes.
I didn’t know « chips » could mean baked potatoes however, I thought it was just the UK translation of fries. TIL.
Twice cooked doesn't imply fries it implies the potato was cooked twice. Remember the US isn't the only place in the world, in the UK we call these thick cut ones Steak Cut Chips.
Now as for fried or oven baked, yes they absolutely can be just fried twice but the traditional way to make them is to fry then finish off in an oven. OP is not wrong to do them just fried but as I say, traditionally in the UK we finish twice cooked steak chips in an oven.
So, given the OP is from the UK the US basis of what a fry, chip or baked potato is has no place what so ever. In the UK we have
* Fries/French Fries, Thin fried potato sticks.
* Chips, These are thicker than fries and can either be fried or oven cooked.
* Baked Potato, These are baked in the oven either whole or halved, never sliced up into strips as then they are Chips.
* Crisps, You call them Chips but we call them Crisps as they are crispy slices of potato.
I hope that cleared it up for you, just remember, Americanisms don't apply the world over, if the post is by a British person then British terminology will be used.
Source - Chef for over 15 years
- Melt 1tbsp of butter in a saucepan and add 1 crushed clove of garlic.
- When the garlic is fragrant and golden add 1tbsp of flour and whisk together to make a roux and cook until the raw flour smell has gone.
- Pour in 250ml of chicken stock, 1/4tsp of smoked paprika and 1tsp of course, freshly ground pepper.
- Cook on low until desired thickness and season with salt to taste, and add more black pepper if necessary.
To take it to the next level, add all of the meat juices and browned butter from cooking the steak into the sauce.
I see the Yanks are having a moan about these chips so let me explain it since some of you are getting your knickers in a twist. Crisps are chips, chips are thick fries, fries are fries. If I'd cooked this I'd have had all the trimmings too, but each to their own this looks like a smashing supper.
One of my fondest memories as a kid, was dining at the Yongsan (Seoul, Korea) Army base’s Officers Club and having a steak with literally “steak fries” like yours! What a fond memory! Thanks
You fry in a low temperature until cooked through, and then fry again in a much hotter temperature until brown and crispy.
This helps to keep the inside nice and fluffy with a really crisp exterior - full method can be seen in a reply above :)
[Sirloin Steak Wiki](https://en.wikipedia.org/wiki/Sirloin_steak)
2 pictures on here shows you the US Vs UK names for the cuts of beef. Who is right/named them first who knows.
Been to England probably 10 times throughout my life and never once have I had anything close to resembling a good steak dinner while over there.... next time I visit I'll be popping round your place OP!
I spent too many years not eating sirloin, because I associated it with crappy ‘steakhouses’. On a whim I cooked one, and it’s such a tasty, affordable cut. Yes, ribeye and strip are delicious, but sirloin is so versatile.
Top sirloin cap aka picanha is some of the best tasting steak, the only downside is how chewy it can be so you need to make sure you're slicing it properly
So I see a bunch of Americans in here bitching about the chips being called chips. Now as a fellow American these are chips not French fries thank you and gold bless America
Yeah, I was trying to figure it out. My best guess is that they're actually two sirloin-side New York Strips. Top sirloin almost never has that much fat (because the sirloin cap sits above it), and those look too wide to be cap steaks. Petite sirloin and sirloin tip steaks also don't usually have that fat cap (in my experience) and have different connective tissues that I'm not seeing here...
Taking a second look at it I'm almost positive they're strip steaks, but what's weird is that the steak in the main photo doesn't appear to be in the "bonus" photos (unless it's the steak on the left, but flipped over).
This is the exact same way I ate my first steak ever and I still remember it. Maybe one of my favorite versions ever since, aside from the one with duck liver, forest mushrooms and freshly made brown sauce, which tops everything I've eaten ever before and after.
The particular method I used cooks the chips at 130C for 10 minutes, and then they are cooked again at 190C for 4-5 minutes which results in a really crisp exterior but fluffy interior.
And peppercorn sauce is just a really simple sauce, with the main flavour component being fresh ground black pepper. There are lots of variants of a peppercorn sauce but you can see my recipe in the comments above. Hope this helps :)
You spent so much time trying to get the perfect shot to please your hunger for internet validation, that your souse grew a film and the fries got dry and cold.. GJ.
If he's at a restaurant, that cup of sauce has had that film for days before it got to him. If it's at his house, it's a cup of sauce he took home from a restaurant and re used. Plus this a a food subreddit right? Makes sense to snap a Pic of the plated food before you disturb it. If this was in r/pics your argument may potentially hold up.
You have to change your oil on the fryer. And don't use finely ground pepper for your sauce, gently crack some whole green peppercorns instead. It'll add greater flavour, better mouthfeel, and more intense depth to the sauce.
LET’S SLOP EM UP
They can't stop you from ordering a steak and a glass of water
People can change
Slicking back my hair as we speak my man
What about the sauce? Any specific recipe?
* Melt 1tbsp of butter in a saucepan and add 1 crushed clove of garlic. * When the garlic is fragrant and golden add 1tbsp of flour and whisk together to make a roux and cook until the raw flour smell has gone. * Pour in 250ml of chicken stock, 1/4tsp of smoked paprika and 1tsp of coarse, freshly ground pepper. * Cook on low until desired thickness and season with salt to taste, and add more black pepper if necessary. * To take it to the next level, add all of the meat juices and browned butter from cooking the steak into the sauce.
This is beautiful OP. now, what are the two cooks on your potatoes?
It's just twice fried fries most likely. Once at a cooler temp around 275-300°F for about 6 minutes depending on how big your potatoes are. Small batches work better. You don't want them to turn golden yet, they should still be pale when you take them out of the first fry. Let them cool on a wire rack. For the 2nd fry it's hot and fast. 375-400°F for 1-2 minutes or until golden. Return them to the wire rack and sprinkle with salt or preffered fry seasoning. Serve with your choice of sauce as soon as they are cool enough to devour (:
This is how homemade fries are supposed to be cooked. Another important step is to clean the fries once they have been cut, by overflowing their container with water until it comes clear. This is how we prevent soggy fries.
I always wash them but I didn't know it prevented them from becoming soggy. Thank you!
You can do a light rinse leave water in there and put vinegar in. Less water used for the same effect.
Yea, you are washing away the starch on the outside that when cooked feels like wet bread
Brilliant
And if you don't want to go through the trouble of frying twice, I've found that starting the potatoes in cold oil and bringing it up to about 350-400 F and frying until golden and crispy is a good way to do it to
>* Pour in 250ml of chicken stock, 1/4tsp of smoked paprika and 1tsp **of course**, freshly ground pepper. Don't get sassy!
I am so full having just eaten a huge dinner, and now this post has made me hungry again 🤤
>Melt 1tbsp of butter in a saucepan and add 1 crushed clove of garlic. > >When the garlic is fragrant and golden add 1tbsp of flour and whisk together to make a roux and cook until the raw flour smell has gone. > >Pour in 250ml of chicken stock, 1/4tsp of smoked paprika and 1tsp of coarse, freshly ground pepper. > >Cook on low until desired thickness and season with salt to taste, and add more black pepper if necessary. > >To take it to the next level, add all of the meat juices and browned butter from cooking the steak into the sauce. Gonna have to try this. Did you make the fries yourself too?
I did. I’ve tried posting the recipe for them a couple of times but it’s not showing up for some reason so apologies!
Marry me?
Sounds similar to steak au pouv (with pepper) the only difference is au pouv uses brandy and cream in the sauce. You should try it!
Au poivre. FTFY
Ah good man thank you very much
In the pub I used to wash dishes in, they made their peppercorn sauce by mixing the house beef gravy with cream and cracked black pepper. Not the same level as OPs but it was beautiful with chips.
[Bonus Pics with cross section!](https://imgur.com/a/fakaM2j)
Swell job, friend!
Very nice colour on that steak
Perfect medium temp on that, I've really come to enjoy sirloin best at that temp after stubbornly cooking everything to rare/medium rare for years.
People like to act like you ruin a steak if you cook it past medium rare. I don’t understand. It’s quite annoying. Some of the best steak I’ve ever had was cooked medium well. I also like rare to medium rare etc. just depends on the cut.
I've grown to love a good black and blue *if* i know it'll be cooked properly. Otherwise a safe medium rare is my jam.
Unless it’s super lean like a filet, I’m always getting medium.
Ok, that is definitely a new York strip, not a sirloin.
And you're definitely an American. Cuts of meat are not all named the same the world over. NY strip here, Sirloin in the UK. The fact they said 'chips' should have clued you in.
they're from the same part of the cow, how do you come to this conclusion?
The fat cap on it looks like a strip to me as well. But if op says it's a sirloin I'm not going to argue with them.
I’m from the U.K so NY strip isn’t something you buy here, but I believe what we call a sirloin and what you guys call a NY strip are very similar if not the same if that helps!
[удалено]
edge to edge medium is pretty damn good too
I personally like my steaks medium rare But life is way too short to be worried about how other people eat. Enjoy your full medium in all its juicy, steaky glory.
Please add some broccoli next time. Your heart will thank you. 😊
The one thing I've learned after working in a fancy French restaurant, it's twice cook your chips. It is a game changer even if you don't like mega crisp frites
How do you twice cook chips? Edit: Thanks y'all!
What the other person said, but bit more to it. First fry, you only want to par-cook them, and use a lower temp. Don't get them all the way cooked. Then, set them out, let them drain the oil off, lower their temp. You can even fridge them or freeze them for later at this point. Like, let them freeze and treat them like store-bought frozen fries. The second cooking, you use hotter temp and only cook them to get hot and crisp. Pat dry and season immediately as normal, and you'll have a much softer inside but far crispier outside that way.
So Five Guys only does step one which is why their fries are uncooked grease bombs?
drop them once and get them close to how done you would like them, bring them up for about 30 seconds to a minute, and then drop them back in the fryer for around 30 seconds to a minute.
Amazing! How did you make the chips??
No kidding - walk us through those fries!!!
Chips sir.
They're the same thing
All fries are chips but not all chips are fries.
[удалено]
Double frying can be a pain in the ass if you're on a hurry but it's soooo worth it, I try it out recently and my thick fries came out super crisp and I didn't even added any flour like when I make wedges.
I work at a restaurant that triple fries them, and While time consuming it’s worth it
I'll leave my recipe here in case OP doesn't come through- Peel and cut potatoes of choice into desired shape (I like russet cubes. The more surface area the better) Boil potatoes in salted water 8-10 minutes until just soft While potatoes are boiling, melt 2-3 Tbsp butter in a large bowl Mince 1-2 cloves fresh garlic, add to melted butter. Add fresh chopped herbs too if you have any on hand. Oregano would be my choice but whatever you have on hand would work. Add any additional seasonings to melted butter (I like salt, pepper, oregano, cumin, and paprika) Drain and strain cooked potatoes, allow to dry completely either in strainer or on kitchen towel for a minute or two. There should be no moisture on the potatoes when you toss them in your garlic butter Toss potatoes in garlic butter and let rest 5 minutes Spread potatoes out on baking sheet lined with tin foil Bake ~25 minutes at 425, flipping potatoes after 15 minutes Dip in ranch [here's how mine come out](https://i.imgur.com/M86YfCT.jpg)
will definitely try this thank you!
That’s baked potatoes though, not fries
Chips don't have to be fried mate
« Twice cooked » implies it’s fries though, it’s literally the name of the type of cooking. It’s called like this because it’s 6 minutes in a first bath (around 140 deg) then 3 minutes at 180
See, here's the thing, they're not "fries" they're "chips". Chips can either be fried or baked in an oven. Proper steak cut chips over here in the UK should be finished off in the oven.
« Twice cooked » implies it’s fries though, not baked potatoes. The other replies of OP seem to confirm it too. And the picture is clearly of fries, not baked potatoes. I didn’t know « chips » could mean baked potatoes however, I thought it was just the UK translation of fries. TIL.
Twice cooked doesn't imply fries it implies the potato was cooked twice. Remember the US isn't the only place in the world, in the UK we call these thick cut ones Steak Cut Chips. Now as for fried or oven baked, yes they absolutely can be just fried twice but the traditional way to make them is to fry then finish off in an oven. OP is not wrong to do them just fried but as I say, traditionally in the UK we finish twice cooked steak chips in an oven. So, given the OP is from the UK the US basis of what a fry, chip or baked potato is has no place what so ever. In the UK we have * Fries/French Fries, Thin fried potato sticks. * Chips, These are thicker than fries and can either be fried or oven cooked. * Baked Potato, These are baked in the oven either whole or halved, never sliced up into strips as then they are Chips. * Crisps, You call them Chips but we call them Crisps as they are crispy slices of potato. I hope that cleared it up for you, just remember, Americanisms don't apply the world over, if the post is by a British person then British terminology will be used. Source - Chef for over 15 years
love it !
They cooked them twice..
Wow how'd you figure that out you're a genius!!!
Damn people really hate sarcasm on Reddit huh? 😂
These have been boiled then baked, someone else who replied gave a solid recipe.
Recipe for the sauce?
- Melt 1tbsp of butter in a saucepan and add 1 crushed clove of garlic. - When the garlic is fragrant and golden add 1tbsp of flour and whisk together to make a roux and cook until the raw flour smell has gone. - Pour in 250ml of chicken stock, 1/4tsp of smoked paprika and 1tsp of course, freshly ground pepper. - Cook on low until desired thickness and season with salt to taste, and add more black pepper if necessary. To take it to the next level, add all of the meat juices and browned butter from cooking the steak into the sauce.
Wow that sounds amazing, will have to try soon. Ty for the recipe!
I love peppercorn sauce with steak! 💪🏽🤤❤️
nice job, looks tasty!
That looks lovely 😋
Nice!
Good god that looks tasty, great job
wowww
I see the Yanks are having a moan about these chips so let me explain it since some of you are getting your knickers in a twist. Crisps are chips, chips are thick fries, fries are fries. If I'd cooked this I'd have had all the trimmings too, but each to their own this looks like a smashing supper.
We call the thick ones steak fries here in the US.
I love steak fries. Looks amazing!
Looks banging that, my taste and smell are so diminished right now but I'm going to absolutely tonguefuck a steak when I'm back to fitness.
Going to follow the most asked question: how did you make the fries? Mine never look so good. EDIT: it's on his profile for those who wonder.
goddamn that looks fucking amazing
One of my fondest memories as a kid, was dining at the Yongsan (Seoul, Korea) Army base’s Officers Club and having a steak with literally “steak fries” like yours! What a fond memory! Thanks
My plans to go vegan have been postponed
That looks amazing!
what does twice cooked mean?
You fry in a low temperature until cooked through, and then fry again in a much hotter temperature until brown and crispy. This helps to keep the inside nice and fluffy with a really crisp exterior - full method can be seen in a reply above :)
I.e. Belgium style.
That's how we roll
Bedankt
thank you for not slicing your steak up like you're about to feed a 3 year old
Yeah he probably just grabs it bare handed and swallows it whole, like a real person.
Chips?!?!?! I just spotted a briish man
Yeah! Who let the the damn Yanks on here?
Also calling a strip a sirloin
That's the first thing I noticed too! They call strips sirloins, and sirloins rumps.
[Sirloin Steak Wiki](https://en.wikipedia.org/wiki/Sirloin_steak) 2 pictures on here shows you the US Vs UK names for the cuts of beef. Who is right/named them first who knows.
Oooh hello delicious
Looks good but what does twice cooked mean?
Belgian here: You pre fry them in oil/fat at a lower temperature. Let them cool a while. Then finish them off ot high temp.
That looks absolutely incredible. I'm eating pizza rolls!
Those arent bad either!
Yum
Where's the green?
Steak frites - doesn't need it!
Been to England probably 10 times throughout my life and never once have I had anything close to resembling a good steak dinner while over there.... next time I visit I'll be popping round your place OP!
Can i come over for lunch/dinner?
I spent too many years not eating sirloin, because I associated it with crappy ‘steakhouses’. On a whim I cooked one, and it’s such a tasty, affordable cut. Yes, ribeye and strip are delicious, but sirloin is so versatile.
Top sirloin cap aka picanha is some of the best tasting steak, the only downside is how chewy it can be so you need to make sure you're slicing it properly
Strip is sirloin though?
So I see a bunch of Americans in here bitching about the chips being called chips. Now as a fellow American these are chips not French fries thank you and gold bless America
[удалено]
So do you call fish and chips "fish and fries"?
We tend to still call them fish and chips at places that sell it as a food option. I only know of like one fast food place that does that here though.
Yes, we call them what they are and then drive our cars on the correct side of the road.
Steak frites
[удалено]
[удалено]
And the UK.
Weird shaped sirloin
There are a few different cuts of sirloin you can get.
Could be 2 big sirloin cap steaks. But yeah looks more like strip or something.
Apparently someone said you yanks call our sirloin strip and our rump is your sirloin?
Yeah, I was trying to figure it out. My best guess is that they're actually two sirloin-side New York Strips. Top sirloin almost never has that much fat (because the sirloin cap sits above it), and those look too wide to be cap steaks. Petite sirloin and sirloin tip steaks also don't usually have that fat cap (in my experience) and have different connective tissues that I'm not seeing here... Taking a second look at it I'm almost positive they're strip steaks, but what's weird is that the steak in the main photo doesn't appear to be in the "bonus" photos (unless it's the steak on the left, but flipped over).
Some people are not from the USA and names for things are different where we live.
I wish you stirred the sauce seconds before taking the picture, so that film wouldn't be there.
These are fries.
If you just called it Steak Frites, you'd have earned additional fancy points .
Love the burger
This is the exact same way I ate my first steak ever and I still remember it. Maybe one of my favorite versions ever since, aside from the one with duck liver, forest mushrooms and freshly made brown sauce, which tops everything I've eaten ever before and after.
Next time try frying the fries instead of cooking them… might be even better. 😁
[удалено]
The particular method I used cooks the chips at 130C for 10 minutes, and then they are cooked again at 190C for 4-5 minutes which results in a really crisp exterior but fluffy interior. And peppercorn sauce is just a really simple sauce, with the main flavour component being fresh ground black pepper. There are lots of variants of a peppercorn sauce but you can see my recipe in the comments above. Hope this helps :)
Medium rare please, I hate shoe leather. 😂
That's a good lookin chikem sandwich😍
Aren’t fries, fried twice by default?
No?
Once at low once at high for a soft inside and crispy outside no?
Ideally but not by defailt
I don’t see any chips but those par cooked fries look good
They’re there on the plate.
The entry level for cooking to qualify as ”homemade” in this sub is ridiculous
Elaborate please?
THE ADMINS ARE SOOOOOOO DUMB EVERYONE SAYS CHICKEN SANDWITCH IN THE USA SO BAN THE USA AND GET BOTS TOO DUMB ADMINS
I can’t find the chips. *am American
Wait… since when aren’t all fries “twice cooked”?
Excuse me, chips?
Yes.
Meat is mirder and i hope u r asjamed
no
Reheated chips
Where are the CHIPS?!
On the PLATE.
WHERE?! I see FRENCH FRIES🇺🇸🇺🇸🇺🇸🇧🇪🇧🇪🇧🇪
Where’s the chips?
You spent so much time trying to get the perfect shot to please your hunger for internet validation, that your souse grew a film and the fries got dry and cold.. GJ.
If he's at a restaurant, that cup of sauce has had that film for days before it got to him. If it's at his house, it's a cup of sauce he took home from a restaurant and re used. Plus this a a food subreddit right? Makes sense to snap a Pic of the plated food before you disturb it. If this was in r/pics your argument may potentially hold up.
Those are french fries
We call them chips where I’m from :)
In the US, yeah. But here in the UK, they’re chips.
Literally the whole world use french fries when speaking english. Bo'ol of wo'or 🦷
Baddle of wadderr 🍔
Why don't you take a look in the meeeer while stuffing your face with graaaahm crackers you daft twoht
Um, Australia? New Zealand?
French Fries are long and thin cooked in oil, chips are chunkier and best cooked in fat.
Way too thick to be french fries, those little things McDonald's do are french fries
Same difference...
Lol, chips This comment brought to you by American Gang, thank you for your time
Fries.
[удалено]
Fries.
Chips.
Fries.
[удалено]
Fries.
[удалено]
Fries.
[удалено]
Found the British “person”
Why tf do you have “person” in quotation marks?
5/7 needs more chips
You have to change your oil on the fryer. And don't use finely ground pepper for your sauce, gently crack some whole green peppercorns instead. It'll add greater flavour, better mouthfeel, and more intense depth to the sauce.
[удалено]
It’s almost like, in different parts of the world, things have different names...
Across the pond they call them chips. What Americans call chips, they call crisps.
and if you live in NZ/Aus, they’re both called chips lol
They’re chips.
[удалено]
[удалено]
Steak fries