French Fry Diary 664: Ore-Ida Bold & Crispy BBQ Oven Chips

Folks who are regular readers of FFD know that I'm a barbeque guy, both the grilling and the flavoring. If I find a new potato chip and BBQ is available I will always lean toward that flavor, so when I heard that Ore-Ida's new Bold & Crispy line had a BBQ French fry, I was all in.

When you open the bag there is a wonderful aroma, almost that of good barbeque potato chips. The 'fries' are rather thin for this type of disc-shaped fry, rippled like Ruffles, and heavily seasoned to a bright orange. They were not yet even cooked and I had very high hopes for these 'chips.'

Okay, first things first, the directions are more like suggestions. About half of what I got were cooked perfectly, and the rest were black burnt. So keep an eye on the oven while cooking and use your best guess. The burnt chips were inedible but the others were very good, like a very thick potato chip with a soft hot inside. There's a bit of heat, but it's good heat, and hot enough to have a beverage handy.

I liked these Oven Chips quite a bit, so far the best of the Bold & Crispy bunch, highly recommended.

French Fry Diary 591: Bacon Crisps at the British Chip Shop

The Bride and I recently dined at the British Chip Shop, and it was great. We love the British Chip Shop, hell, I love the British Chip Shop. I got my usual, the chicken and chips, accompanied by RC Cola, and it was fabulous. But we got an appetizer that was, at best, confusing.

The first time we visited the British Chip Shop, some four years back, we got these awesome homemade crisps (potato chips for us Yanks) as an appetizer and loved them. When I saw Bacon Crisps on the menu under Pub Snacks, I figured that might be them and ordered.

Described as "Smoky bacon flavoured potato chips served with Sarson's malt vinegar aioli," no matter how you sliced it, it sounded good. I was expecting those homemade chips however, and what I got was… well, no misdirection here, I got what I ordered. It was my misunderstanding that fueled any frustration. I got a small bowl of potato chips, with a serving ramekin of aioli. The chips were warm and wonderfully bacon flavored as promised. They were delicious.

I do wonder however if the BCS might someday bring back those homemade crisps? They were awesome. The bacon crisps were good, but not as good as the homemade ones.

French Fry Diary 522: The British Chip Shop 2013

For our birthdays, and especially our anniversary, The Bride and I planned a Disney vacation - a week long Disney cruise on board the Fantasy, bookended with shorter stays in the area and at the parks. Therefore we weren't really going to do anything big for our anniversary this year, which was the night before we left for vacation.

After getting an email saying they were open again (we were unaware they had been closed) we joked about an anniversary dinner at A Battered Tartan. It had started as a joke because when we had gone before, the thing that had struck us most was how small it was. But the more we thought about it, the more we actually did want to go. We wanted to go so much in fact, we went earlier than our anniversary, on the weekend before.

We should have called, as they actually do suggest on their website. Of course the reason suggested for calling first is to make sure they haven't run out of food, not because they were power washing their kitchen. Yep, that was what the sign that greeted us at their door said when we drove all the way out to Moorestown. We really wanted something edible from that realm, we were off to the British Chip Shop in Haddonfield.

They were open, no problems there, and they were happy to have us. As an appetizer, The Bride got Curry Cheese Chips. These were the near perfect chips (that's French fries for us Americans) that BCS always has, but slathered in curry and cheese. The cheese was Irish cheddar as is only right, and the curry was more in a BBQ sauce vibe, and overpowered the cheese, and the chips were awesome. I'm not one for putting stuff over fries, but this was delicious.

For my entrée, I got my British Chip Shop usual, Chicken and Chips. They were golden brown to perfection. As I said on The GAR! Podcast recently, when I used to be asked who has the best fries ever, I would always say Cookes of Dublin in Downtown Disney, but the quality has gone down the last few times we've had it. Now if you ask, it's the British Chip Shop hands down.

These chips are near perfect, if not perfect. Golden brown crispy shell on the outside and soft and hot, almost mashed potato-ey on the inside. Not too greasy, if at all, always hot, these thicker than usual regular cut natural cuts are the gold standard for fries as far as I'm concerned. The chicken was also terrific: battered, crispy, and succulent. To wash it down, not only has BCS added Coca-Cola products, but also RC Cola, which is what I ordered.

I really have to remember to come to the British Chip Shop more often, it's the best.

French Fry Diary 513: On the Border

Mexican food is just not my thing. So when friends suggested we go to On the Border for a late meal, I was concerned. I didn't think I'd find anything to eat there, but I did, and that's not counting the French fries on the kids menu. I just wasn't in the mood for the reaction of the server if I ordered off the kids menu, so I adjusted.

There were Avocado Fries on the menu. Hmmm… not tonight. We did in fact get chips as a table appetizer, not of the potato variety. These corn (?) chips for salsa dipping were to start the meal off. The chips were warm, I liked that, but I didn't dip. Like I said, I'm not a Mexican food guy. I ended up getting a grilled chicken dish, minus the massive chunks of hot cheese. It came with some sort of potato product at least.

These red garlic potatoes, sliced and spiced, were served under a sizzling grilled chicken breast. It sizzled for a good couple minutes, awesome. The potatoes are quite crisp in places, very hot, in temperature and spiciness. I really wish there were more. If that's the worst complaint I have - that's not really a complaint, is it?

All in all, it was a very good dinner, and a fun night out with friends. Maybe next time I'll get those kids meal fries and see what they're like.

French Fry Diary 403: Cookes of Dublin 2012

This has just become tradition. Every time we come to Walt Disney World, we have to make the trek out to Downtown Disney to experience Cookes of Dublin, simply the best fries, or more accurately, chips, that I have ever had.

This trip however, I had been put on the spot. Previously on the trip, at a dinner at the Maya Grill, I was asked who has the best fries. I answered immediately Cookes of Dublin. When the bro-in-law found out this place was in town, we had to go, I guess to prove it. I had no problem with it, they are the best, and screw him, if he doesn't agree, after one of those doh-bars for dessert, he'll forget all about it.

Some background on Cookes of Dublin, as I don't think I've talked about that before. The original Cooke's of Dublin was actually in, duh, Dublin City, Ireland and founded by George Edward Cooke in 1934. The same traditional Irish cooking methods used then are the ones used today in the Walt Disney World, Downtown Disney location.

Like the last trip to Cookes, this was a family and friends excursion. We again met my friend Terry at what's left of Pleasure Island. We walked around a bit, finally regrouped our wandering party and went to a late lunch at Cookes.

I got my usual, the chicken and chips. The Bride got a fish sandwich that had chips on it. I have to confess that the chips were not so great this time, definitely not their best, nor my favorite as they have been every time I've been here in the past. The chips were only warm, and the problem is they are best hot. To reiterate if you've missed all the previous times I've reviewed Cookes of Dublin, the chips are thick cut fries, double fried and toss salted. Still, even just warm they beat the heck out of most fries out there. But on the bad side, I don't think my Anglophile brother-in-law was impressed. Shame.

On a side note, when I last wrote about Cookes of Dublin here, commenter JustinM, from the very cool Barbecue & Baseball blog, asked about what dipping sauces were available. When I asked I expected the usual, but the answer was a bit more exotic. Cookes has a curry dip, and an Irish vintage bacon and cheese dip. How 'bout that? The Dalkey mustard, a white spicy not-hot mustard, on the table also seemed quite popular. It was used on the fries, and Terry also had some on his battered sausages too. The doh-bar for dessert was perfection.

I would liked to have tried some of the other fried treats they have at Cookes of Dublin, like the skinny fries or the double dipped onion rings. But given the choice, and not knowing when the next time I'll get to WDW will be, I always go for the traditional Irish chips instead. I believe when next we come, we are going to try to get reservations for the big restaurant attached to Cookes of Dublin, Raglan Road and see how that is.

All in all this was a good time, a nice late lunch with family and friends. That's the part that counts - the company, not the food. Hopefully the food will match up next time.

French Fry Diary 284: Dublin Square, Cherry Hill NJ

After my visit to Kelsey's Irish Pub in Maryland, I was wary of trying another so-called Irish Pub, but so many friends had hipped me to this new local place, and happily recommended them, I just had to try Dublin Square in Cherry Hill.

I stopped by alone in the late afternoon. The bar was full but the restaurant not so much. The waitress was very friendly, had quite a lot to tell me about the multitude of specials on deck. While she was wonderful and did a great job, I had to wonder if I would have gotten the same treatment if the restaurant had been packed.

On the table were Colman's Mustard, HP Sauce and Sarson's Malt Vinegar, all imported from England. So it seems like their heart is in the right place when it comes to authenticity. It was decorated in wood and green, and football (that's soccer to you and me) on the big screen TVs around the restaurant. And the Irish and/or seeming Irish music playing overhead was incessant.

The fries, I was told, were deep-fried and tossed in curry powder. Interesting. So I guess I should be expecting some heat. As I waited for them I looked at the specials listed at the table. I did notice that the fries are $4 in the afternoon but $3 at night. I wondered if there was a difference in portion size, or if I was a schmuck for going in the afternoon.

The fries arrived, and I could smell the heat even before I tasted them. They were natural cut steak fries, nothing special or even Irish about them at first glance. The curry powder was interesting but seemed to have more bark than bite, as they weren't necessarily all that hot. The fries themselves were only just warm - as in heat lamp warm, and in the middle of an empty afternoon, not a good sign.

These fries were really a bit of a disappointment. Well, at least they called them fries, steak cut fries, and not chips - that would just be an insult. Now I realize that I am a bit of a French fries nut, but if you are going to go to all the trouble to make an Irish pub franchise, why would you skimp on the fries? I mean, chips/fries are a primary Irish pub staple. Just my opinion.

Random Tater Pic of the Day #13

Strictly speaking, Chipotle Mexican Grill, while mind-bogglingly popular, does not have French fries. They do however have chips that are served in a fantastic paper bag that just says "CHIPS." Man, I love those bags.

French Fry Diary 229: Return to the Molly Pitcher Travel Plaza

So here I am, on Memorial Day weekend, back at the Molly Pitcher rest stop on the New Jersey Turnpike. The last time I was here, neither Arthur Treacher's nor Dick Clark's American Bandstand Grill nor even Nathan's were open.

Surprisingly, tonight, Sunday of one of the busiest traffic weekends of the year at 10:45 PM - they were in the process of closing again. So it was Roy Rogers by default again. No complaints there, I love Roy Rogers, but I did want to try the others.

It should be noted that the real Dick Clark's American Bandstand Grill is in Banson, Missouri, and that I could find no record of this one on the internet. Also, this Arthur Treacher's Fish & Chips is one of those affiliated with Nathan's, and not one of the 'real' ones from Ohio that has the 'real' Arthur Treacher's chips. All I would have gotten here is Nathan's fries anyway. Again, no complaints, but I want the real chips, you know?

Now I have to figure out if these closings are something deliberate against me or do these restaurants have weirder hours than those at Harrahs. You know, the casino, another place that is open twenty-four hours a day. I just find it funny. I mean, do 7-Eleven or 24/7 convenience stores close up parts of their store at inopportune times?

French Fry Diary 150: The British Chip Shop, Haddonfield NJ

My mom-in-law hipped me to this place after an afternoon of shopping in Haddonfield with the girls. Haddonfield is a fairly upscale historical and pleasant town nearby that caters to walking traffic and a small town atmosphere. And the girls had lunch at what the mom-in-law called an authentic fish and chip shop.

My ears immediately perked up. A what where? I hit the interwebs and discovered that yes, it was true. The British Chip Shop had opened in July with an official grand opening on October 1st. Perusing the online menu .pdf, I found a place that resembled Cookes of Dublin, and it was right here in New Jersey.

Besides the obvious, fish and chips, they also had a variety of other distinctly Brit fare like bangers and mash, Welsh rarebit, tea sandwiches, fried Mars bars, scones, black pudding, beans on toast, curries and crumpets. Yes, all that, but disturbingly, no Coca-Cola. I guess they can be forgiven for that omission, as long as the chips are good. So we planned to return that evening for dinner.

The British Chip Shop is a beautiful place, very authentic and nicely decorated. There's rugby playing on the big screen TV, distinctly British pop music overhead, HP sauce and Sarson's malt vinegar on the tables and union jacks everywhere. I loved the pub atmosphere, and especially the "Mind the Gap" sign. We hadn't even ordered and I was psyched.

For an appetizer we got the homemade crisps (potato chips) with horse radish sauce. They were scalloped potatoes thickly sliced, but not too crispy and hot in a good way, and served in a small paper bag, traditional style. I loved these, but could have gone for a bit more crisp and seasoning. Could have been hotter, but they were still very tasty, and heads above anyone else out there making these babies. Almost as good as those at the Hot Potato Café, and that's a serious compliment.

Our other appetizer was the deep fried green beans, which like the crisps are not on the menu, so make sure you ask for these terrific treats. These non-potato fries were very tasty, more battered and fried than those at T.G.I. Friday's. Both appetizers are recommended, so make sure you get them.

The beverages were all Brit authentic. I got the Barritts Bermuda Stone Ginger Beer, the in-laws got a Scottish soda called Irn Bru, and The Bride, an Anglophile from way back, got something she's been itching for since her last trip overseas, Ribena. The Ginger Beer wasn't Coke, but it was quite good, sort of like ginger ale, but with an extra kick.

Finally the food came, and while it was a wait, no one minded as it was all cooked to order. I had gotten the chicken and chips. The chicken was quite good and very hot and crispy, and sort of reminded me of what I had at Monk's Café in the city. But now on to the main event, the favorite fried food…

The chips are the extra thick steak fry cuts that characterize real English chips, hot and soft in the center and crispy outside. They are almost perfect, and begging for vinegar like a good English chip should. These chips are really fabulous. When I am asked what the best fries I've had are, I usually answer unwaveringly Cookes of Dublin in Orlando - but The British Chip Shop right here in New Jersey gives them serious competition. I might be changing my ranking. These are damn good fries. I am impressed.

Also, much like Cookes of Dublin, they offer the deep-fried candy bar as a dessert. I was amazed I still had room after this wonderful filling meal, some of which I took home, but the four of us split a deep-fried Mars bar anyway. Yummm… it was luscious, heaven in a mouthful.

All told, this was a terrific meal experience at a very reasonable price. The British Chip Shop is highly recommended by French Fry Diary, and I can't wait to back again. Please check them out tomorrow for their official grand opening and ribbon cutting. This place rocks!

French Fry Diary 124: National French Fries Day

From My Punchbowl:

July 13, 2010 is National French Fries Day. Oh how we love those deep-fried strips of potato we know more commonly as French fries (or "chips" in England). The Belgians claim to have invented French fries, but no one knows for sure.

According to a Belgian historian, French fries date back to the 1600s when the inhabitants of a region formerly known as the Spanish Netherlands (currently Belgium) had the custom of accompanying their meals with small fried fish. When the river froze and they could not fish they turned to potatoes, which they cut lengthwise and fried in oil. The term "French" was introduced during World War I when soldiers arrived and tasted the fries. They called them "French" as it was the official language of the Belgian Army at the time.

Today, we have many variations of French fries. Waffle fries, curly fries, sweet potato fries, shoestring fries - what's your favorite? Whatever variation you prefer, chances are you'll be eating them away from home like most Americans. In fact, one fast-food chain's famous fries are so popular, they have their own Facebook page with more than half a million fans!

So hit up the drive-thru and super size your order to celebrate National French Fries Day!

Other ideas on how to celebrate National French Fries Day comes from eHow. Click here for their suggestions.

As for me, I think I'm going to make my own French fries. Mmmm... fries...

The New Zealand Chip Shop Competition

New Zealand Chip (French Fries) Shop Competition Is On Again

New Zealand, July 02, 2009

The search for New Zealand’s top chip shop kicks off this month, with registrations opening for shops wanting to take part in the ‘That’s Life! Best Chip Shop Competition 2009’.

This year, competing shops can gain extra points in the Competition if at least one employee has their Chip Group Online Training certificates on display.

Chairperson of The Chip Group, Glenda Gourley, said judges will be on the look out for certificates, as a way of identifying chip shops that are putting into practice the ‘New Zealand Standards for Deep Fried Chips in Independent Fast Food Outlets’.

“Shops that complete the online modules, which cover all aspects of the Industry Standards, will not only increase their odds of winning the Competition, but they’ll also be serving up healthier chips to their customers. Furthermore, our research shows that they’ll enhance customer satisfaction and achieve greater business efficiencies."

There are seven online training modules covering chip size, oil temperature, cooking/deep-frying, drainage, oil maintenance, filtering and cleaning, and salt.

“It only takes 5-8 minutes to complete each module and once a module is completed an employee is then able to print out their certificate.

Heart Foundation nutritionist, Judith Morley-John, said last year, 70% of the 89 finalists achieved the Chip Group’s aim of an average fat content of 9.2%.

New Zealand Chip Shops can check if they are registered, sign up for the Competition and complete the Chip Group Online Training modules by visiting www.thechipgroup.co.nz.

The ‘That’s Life! Best Chip Shop Competition 2009’ is the country’s only national chip shop competition and this year is supported by: That’s Life!, ‘Goodman Fielder’, ‘Bakels’, Food2Go Magazine, McCain Foods (NZ) Ltd, ‘Mr Chips’, ‘Potatoes New Zealand’, ‘Alfa One’, ‘Eurotec’ and the ‘Heart Foundation’.


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Fries with Pheromones?

Apparently there might be more than it seems when it comes to English chips being irresistible. They apparently have a sensory array that makes them even more so to folks. Reuters reports that their aroma is a mixture of, believe it or not, "butterscotch, cocoa, onion, cheese and would you believe ...ironing boards."

Check the article out here

Just Cook It

Alex Rushmer of Just Cook It takes a look at the history of the potato, and how it makes that yummy transformation into English chips, mmm...

Check it out here.


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You Say Potatoe…

Nita has some things to say about how things are said, and one of the biggies is the favorite fried food. Check it out here.

Cool stuff, huh? Just remember wherever you are, and whatever you call the favorite fried food, it’ll be, in most cases, tasty.

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Peace, Love and French Fries

On a visit to Peterborough Locks, LiveJournaler Madly Cool AKA Wallflower took this photo of the "Hippie Chippie."



Peace, love and French fries, indeed!

Check out the rest of the entry here.

How to Cook Chips

How to make chips, close to the last entry, but still darn tasty! This one is from "The Daily English Show."

Cooking with Dave: Fish and Chips

Amusing, but don't try it at home... at least not like this...

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