Jace Fry

Kitchen Shrink: French Fries sizzle across the globe

Kitchen Shrink: French Fries sizzle across the globe

KITCHEN SHRINK:

On my recent trip to Canada, I indulged in a platter of fish and chips, nostalgically wrapped in newsprint, and sprinkled liberally with sea salt and malt vinegar. This brought back great childhood memories — before I had to train my brain to translate "chips" into "French fries," and when I could jazz them up with the acidic condiment, rather than smother them in cloying ketchup.

Today, French fries are hotter than ever, whether dredged in truffle oil and served with an aged Porterhouse in a five-star restaurant, or fried in peanut oil and paired with a chilidog at the ballpark.

While we're already a month...

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