As a brief reminder, henceforth on most Friday mornings F&D will be linking to prolific local writer Kevin Gibson’s “The Taste Bud” column, including new posts as well as ones from the past.
Pro tip: It’s British English to call a friterie or frituur a “chip shop.”
Edibles & Potables: Who invented the (Francophone) fry?
This week Kevin argues the position that irrespective of national origin, fries are better when they’re cut by hand. He cites Galaxie in NuLu as a superlative local example. I’ve know Kevin for a long while, and I’m prepared to take his word on it until the time comes to give those Galaxie fries a try.
The Taste Bud: Galaxie Margs and Watakas? Always, But Don’t Forget the Hand-Cut French Fries
When you were a kid, did you ever eat just a plate of French fries as a meal? Yeah, well, I still do it sometimes. And the fries at Galaxie are some of the best I’ve found in Louisville when I need that basic fuel-up.
I think the best aspect of these fries is that the flavor is just, well, potato. I love the flavor of potatoes – so simple, a little earthy and even a bit on the sweet side. And the lightly salted Galaxie fries are fried to the point of being super-crispy – so crispy that even the skins end up taking on the consistency of a super-thin chip. Maybe I’m wrong, but this crispiness adds another flavor level, sort of the way burnt ends enhance the flavor of smoked meat.
Click on the link, read the rest, and remember that “ketchup is the Devil” when it comes to fries this good.
Photo credit: Kevin Gibson.
The post The Taste Bud: Galaxie’s hand-cut fries make a small meal appeared first on Food & Dining Magazine.
