French Fries

That all depends on what kind of potato chips or french fries you consume and the amount of grease they contain. Potato chips and french fries are high in calories and fat, which can make you gain weight on most occasions. They are also high in grease level as well, and will contribute to diabetes or sore throat if consumed too much.

It comes from the "steak-frites" (beef steak and fried) lunch meal, which is, or rather was, one of the most frequent in restaurants for a quick lunch.

Fries were thus deemed to be a staple French food for Americans, hence the expression "French fries" instead of the British "chips".

It should probably have been "Belgian Fries", since fries were even more widespread in Belgium than in France, with the "moules-frites" dish (mussels and fries), but American tourists are less familiar with Belgium.

Pommes frites fou.

In moderation, a side dish with this food is not bad. However, an entire lunch of french fries with Ranch dressing does not meet the guidelines for a meal which should have protein, dairy and other nutritional values.

Heaven. They have a fried or roasted smell like any potato fried or roasted in oil or fat.

No, they are actually from Belgium.

According to Wikipedia the origin of the French fries is disputed between France and Wallonie, the Southern, French-speaking part of Belgium. They are popular in both countries.

In France they are simply called "frites", meaning fries. There is no mention of fries being specifically French.

For what it's worth, more than one Frenchman has said to me that the Wallons make the best frites.

that depends where you are, like in America the smallest burger is the biggest burger in a McDonald's in Belgium so that counts for the fries too. But in Belgium when you don't go to the McDonald's you get allot of fries.

Cut the potatoes into the desired shape (the standard width and shape is called a French cut, and thus cutting them into these shapes is called frenching), obviously after washing and peeling them, add some salt to it (you can also add pepper and other spices according to your taste) and mix it nicely. Drain them if there is any water. Now dry the potatoes, preferably under a fan, for about 15-20 minutes as you don't want water to freeze with the potatoes. Now put them in a freezer for some time (maximum 8-10 days).

Fry the french fries in oil when you want to consume it, first at a low temperature to completely thaw and cook the middle, then at higher temperature to crisp the outside. Enjoy even crunchier lip smacking french fries. Have fun cooking!

Different stores have different prices; as do different regions. It is not possible to know a specific price from a specific restaurant almost 50 years ago.

If you are not so worried about plastic and microwaves, you can tie it in a plastic vegetable bag (the not so thin ones) and place it in the microwave for about half to a full minute. Otherwise just put it in a saucer pan with a few spoons of water, close the lid and let it sit on low for about ten minutes, while you check your Social Network account. Enjoy, and please don't burn the house. (I'm assuming that you are still learning how to cook, if you don't know how to reheat a potato).

That depends on factors such as the size of the ribs, the type of ribs, how many ribs, and the portion size of french fries. Please feel free to ask the question again and include more details. Meanwhile, for the calories in french fries according to portion size, and the calorie content of pork barbeque ribs, please see the page links, further down this page, listed under Related Questions.

McDonald's fries only supply about 6% of the RDA of iron, but some frozen french fries only supply 2% to 4% of the RDA. This equals between 0.25 and 0.5 milligrams per serving. Most of the iron in potato products is lost if the peel is removed.

Digesting french fries is both a physical and a chemical change. The chewing, pressing, and manipulating of the french fry is physical. The enzymes, bacterias, and acids breaking them down would be chemical.

8 oz

You can make fries in any kind of hot oil. Canola is a good choice due to the lower saturated fats. Peanut is better, though.

from wat i have heard they r from america

Potato Crisps have their exact nutrient contents printed on the packet in which they are sold. However the nutrients are mainly starch (carbohydrate) and minerals form te potato and oils (fats) from what they are fried in.

French fries were first made in Belgium during the 1860s.

Cheese burger only that you pronounce it like cheesburjer

Didn't used to think so but I bought a big bag of fritos last week, forgot and left them in my van and it got up to about 80 something degrees that day, probably 100 and something in the van. When I went out and got them out of the van they had a big puddle of cooking oil (about 2 tablespoons ) in the corner of the bag.

Yes, historically. But we are in the midst of a change, where restaurants have come under pressure to significantly reduce the amount of trans-fats in their fries. Wendy's last year claimed to remove almost all of it, and McDonalds removed more than half. Burger King is apparently still working on it.

Thomas Jefferson, the great president.

French fries become soggy fairly quickly, both from internal moisture and moisture from the air. The outer (fried) layer loses its texture. As long as there is some moisture, bacteria and spores will colonize the outside but, depending on the humidity level, the french fries may dry out before they can grow. (Salt and oil don't make a very good growth medium for bacteria and fungi.) Continued exposure to air will cause the oil to oxidize and smell rancid; salt seems to hasten that process.