Wayne Boatwright wrote:
> 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.
>
I absolutely detest those coated fries, which also don't seem to
be hunks of potato.

--
Jean B.