Dipping Fries in Mayo

Dipping fries in Mayo? That's disgusting. Might as well dip em in j*zz..

Fries and Ketchup all the way.. I'll let fries and ranch slide..

 

OF COURSE I still do this!

I pity the lot of you who mock it without actually trying it! You're missing out!

 

I'd try it if I could, but sadly Whataburger hasn't made it's way to Perth yet.

On topic: mayo + el yucateca chipotle hot sauce is the ultimate fries dip. Amazing on a grilled chicken sandwich too

 

Those are too hot for me, but good on ya. I've got red fresnos and petines and serranos and habaneros (and about 4 different bell/sweet peppers) and that's all the heat I need. Tomatoes are everywhere, and picked my first batch of okra this morning, so that makes me happy.

 

You ever try to make your own Chipotle peppers? (Or are they technically chilis?) Seems like one could save a lot of money. I never tried in Houston because of the humidity, but really should try in the arid climate of Colorado. I'd probably get more use out of making Anchos, though.

Chile de árbol, too.

 

Pasilla, Arbol, Guajillo, Chipotle, etc....I knew there was a reason I built that smokehouse.

 

A cold smokehouse!? Wow...[envy emoji] ****, a dozen questions for you just popped in my head. Is there a dried chiles thread around these parts....or cold smoking thread? haha

 

It's not a "cold" smokehouse like you would want for cold smoked salmon or whatnot (but it sure could be with a bit of extra work).

Pork belly, jerky, sausage, dove, salmon, hams, venison...all good. The absolute hardest thing to do is regulate the temperature.

 

Talk to me goose.

 

Buck, Buck, Buck, you magnificent b*stard - -
"Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors."
(courtesy of the webstaurantstore.com blog)

(I really just wanted to call you a magnificent b*stard...)

 

Mayo has to be mixed w hot sauce, mustard etc to become a dipping sauce. Don't be that guy.

 

I continue to be an advocate for a moderate, enlightened use of mayo in non-fries contexts . . . turkey club sandwiches, for example, can be improved with a judicious application of mayo to one or more of the bread slices

 

Beware though, when you are in Catalan country, this might not be what you think. The French and Spanish don’t historically agree whether this needs egg yolk or not.

You might just get an oil and garlic “emulsion” mix for paella, that might be too intense garlic for what you planned. I made that mistake in Barcelona once. I also have recipes for Catalan Toast that calls for oil and garlic aioli/allioli “spread” (no yolk) when prepping the toast for others to avoid the normal mess.

 

Things I will dip my fries into: ketchup, bbq sauce, ranch, Cane's sauce, Sriracha CFA sauce, sweet sauce, Wendy's frosty.

But never, not in a million eons, will I ever, ever, dip a fry in mayo.

 

Glad you like it commie, you can dip your fries in gazpacho next.