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French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably ketchup, curry, curry ketchup (mildly hot mix of the former two), hot or chili sauce, mustard, mayonnaise, honey mustard, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, fresh cheese curds (especially Canada), or honey.〔 (【引用サイトリンク】 publisher = Food Services of America )〕〔 〕 == Belgium == Even the smallest Belgian town has a ''frietkot'' (literally, "fries shack").〔Whether Herstappe's eighty-odd inhabitants have a "frietkot"? Belgium's ''smallest'' municipality Saint-Josse-ten-Noode has at least one. (【引用サイトリンク】 publisher=EuroBRU portail de la capitale de l'Europe ) *The figure of speech is obviously not exaggerated: * (See heading "Fritkot") * 〕 Traditionally, take-away fries were picked by the fingers out of a tip bag wrapped from a square sheet of paper, while walking on the streets. By the 1970s and 1980s, with several meat accompaniments gaining popularity, more practical open carton boxes and tiny plastic forks became available. One can order a small or large portion; often three or four sizes are priced. ''Fries with mayonnaise'' or one of a wide variety of other typical Belgian sauces is a fast food classic in Belgium, often eaten without any side orders. Prior to 1960, the choice of accompanying items was limited to a pickled herring, a cold large meatball ''boulet'' or red-coloured garlic sausage ''cervela'', or a beef or horsemeat stew. Since 1960, these choices include ''stoofvlees'' or ''stoofkarbonade'' and a wide variety of deep-fried meats, such as chicken legs, beef or pork sticks, minced beef, pork, chicken, or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference. An example of an additional on-the-spot preparation is sometimes in Flanders called ''mammoet speciaal'' (mammoth special), a large ''frikandel'' (''curryworst'' in Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed with mayonnaise and (curry-)ketchup. The earliest of the current wide array of sauces, are mayonnaise, ''fritessaus'' or ''sauce pommes-frites'' ("fries sauce" in English—see the sections on France and the Netherlands) and a local pickle-sauce similar to piccalilli.〔〔 (publication date showing a sauce, outside Belgium rarely used with fries, to have been typical before far more kinds became available)〕 Though Belgians do not sprinkle vinegar on fries, they may eat them with cold mussels out of the shells preserved in vinegar, entirely uncomparable to the national dish with freshly boiled hot mussels served in the shells. 抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「List of accompaniments to french fries」の詳細全文を読む スポンサード リンク
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