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Food on Fridays with Ann
On a recent trip to St. Augustine, Florida, my kids and I picked up packets of fries at French Fry Heaven.
One of the secrets to the appealing flavor and texture of Belgian fries is that they are double-fried. The first time cooks them through and softens them. Then the fries can be set aside for hours, if need be, and fried the second time just minutes before serving, crisping them up. This appeared to be the exact method used by French Fry Heaven. Plus, as I said, they offered a variety of sauces for dipping, just like a Belgian friterie.
I recommend the “Utah” sauce. I thought it was an invention of French Fry Heaven, but apparently not. This combination of ketchup and mayonnaise contained something else I couldn’t quite identify. I thought it was perhaps a blend of spices, but a blogger says in Utah the sauce is simply called “fry sauce” and its magic ingredient is pickle juice.
We were impressed with the colorful tables designed with holes drilled exactly the right size to hold the cones and dipping sauce containers. I didn’t figure it out before laying my cone across a napkin, but the kids demonstrated for me.
We give these fries and dipping sauces a big thumbs up.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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