On 7/28/2015 2:03 AM, Ophelia wrote:
>
>
> "Bruce" > wrote in message
> ...
>> On Mon, 27 Jul 2015 13:54:32 -0700, sf > wrote:
>>
>>> On Mon, 27 Jul 2015 21:29:38 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Saint George" > wrote in message
>>>> ...
>>>> > On 27/07/2015 06:19 pm, Ophelia wrote:
>>>> >>
>>>> >>
>>>> >> "Nancy2" > wrote in message
>>>> >> ...
>>>> >
>>>> > Stealing other people's ideas and claiming them as their own, that
>>>> > must be
>>>> > the "American Dream"...
>>>> >
>>>> > and *DON'T* even start about Burgers (German) and "Fries"
>>>> (Belgian)...
>>>>
>>>> <g>
>>>
>>> We're a land of immigrants, so everything was invented elsewhere.
>>> What else is new? Frikadellen is closer to meatloaf than it is to an
>>> American style burger and Belgians fries are not served the American
>>> way. Theirs are served with flavored mayonnaise. Oh, joy.
>>
>> Belgians are right. Fries with mayonnaise is
>>
>>
>> THE WAY
>>
>>
>> But flavored mayonnaise? Did you make that up yourself?
>
> Not something I have ever experienced, not in Germany, Belgium nor in
> your place.
>
>

Um well....

http://www.nytimes.com/2013/06/11/tr...ries.html?_r=0

There are many ways to deep-fry a potato, but at the stands I visited,
the basics were universal: Long strips of Bintje potato, sliced on site
to maybe a third-of-an-inch thickness, prefried in beef tallow, then
fried again to order. Served in overflowing cardboard cones wrapped in
paper, eaten with tiny forks and topped with the customer’s choice of at
least a dozen sauces, most mayonnaise-based.

I chose the sauce Andalouse — mayonnaise, tomato paste, peppers — which,
also predictably added a flavor kick (and fat kick, as if that were
necessary).