Fried ambitions

I can’t seem to get fries off my mind … french fries, those delicious symbols of American excess. Normally I find fries easy to avoid, and I will admit to a bit of smugness about my restraint. Now I am a grovelling fool for the fries.

Before I tucked into them Saturday (pub fries) and Sunday (made-from-frozen fries), I obsessed about fries for about an hour on Friday night before falling asleep. Eventually this produced a business idea (it usually does, which is why I’m so rich).

Here it is: The Fry Palace, a restaurant celebrating the glorious golden spear, where fries are the mains and protein or green things the sides. So there would be fries with steak, fries à la Provençal, fries with goat cheese salad. Fries of all kinds: Cajun, garlic-dusted, au naturel, skinny, thick, crimped, crispy … you name it, The Fry Palace would have it. And sauces galore: your basic ketchup, chive- or dill-laced mayo, barbeque, sweet chili, malt vinegar (my must-have condiment), hearty gravy, even the sickest and most mouth-watering mélange of all: Quebecois poutine.

Yum.

Comments

[Travis]

Well, let's FOR SURE go here:

http://tinyurl.com/2t2mhp

TTFN
Travis

[kiley]

I'm SO exited! Thank you! Now I don't have to open a restaurant.

[Elizabeth]

http://www.pommesfrites.ws/menu.html

[kiley]

Now pommes frites humbles me. The list of sauces! I hope you've hit it, Elizabeth.