On Fri 10 Apr 2009 09:16:29p, sf told us...

> On Fri, 10 Apr 2009 20:02:53 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 10 Apr 2009 11:34:10a, sf told us...
>>
>>> On Fri, 10 Apr 2009 17:02:41 GMT, blake murphy
>>> > wrote:
>>>
>>>>On Thu, 09 Apr 2009 08:59:44 -0700, sf wrote:
>>>>
>>>>> On Thu, 9 Apr 2009 10:15:10 -0400, "Virginia Tadrzynski"
>>>>> > wrote:
>>>>>
>>>>>>clumps or no clumps in the container, I prefer Old Bay to paprika on
>>>>>>devilled eggs.
>>>>>
>>>>> AFAIC Old Bay's best use is the original. I didn't "get fries with
>>>>> that" yesterday because they were "Old Bay" fries. UGH.
>>>>
>>>>do you dislike 'spiced fries' in general?
>>>>
>>> I like garlic fries.
>>>
>>
>>I've not had garlic fries, but I'm sure I'd like them. What I don't care
>>for is the general category of "seasoned fries", where they've been
>>liberally coated with God only know what kind of mixture, which often
>>includes a starch, giving them a funny texture as well.
>
> Fortunately I've been spared. Up to that point, I'd never heard of
> fries with anything other than garlic (maybe some chopped fresh herbs
> which isn't offensive). But if "seasoning" means what Burger King did
> to their fries, then I won't like seasoning on my fries and the
> thought of Old Bay is absolutely stomach churning.

Back in the day soon after Paul Prudhomme's Cajun cuisine first became
popular, a rather good Cleveland restaurant offered Cajun fries. They were
seasoned, but expertly so and rather hot. I really enjoyed them. No
"coating" on the fries. The usual stuff in restaurants now is pretty
dreadful.

--
Wayne Boatwright
------------------------------------------------------------------------
I have long believed that good food, good eating is all about risk.
Whether we’re talking about unpasteurized Stilton, raw oysters or
working for organized crime ‘associates,’ food, for me, has always
been an adventure. ~Anthony Bourdain