Here in the UK, it's gotta be curry sauce over the “fries” with mushy peas on top! Num…num….num

Diced jalapenos and cilantro mixed with sour cream over fries splashed with vinegar. Big fan of the segments. Keep up the good work.

Salt, lime juice and tabasco (with a touch of ketchup) sitting on a beach in Mexico.

DD: Thanks for the shout out! As for frys, for me it's freshly ground black pepper and freshly made ranch dressing; Hidden Valley in the bottle can work in a pinch but the fresher the better; that's my “regular condiment”; I prefer to dip the fries in the ranch so they stay crisp.

As good as that may seem the infrequent indulgence is chilli cheese fries at any Detroit-area coney island. The coney chili in the Detroit area has no beans and is AMAZING; put a coating of cheese on top of that and then add some freshly chopped onions and you've got a plate of goodness that can truly compete with poutine. I'll concur that the Frosty dipped fry is good too.

I can remember the first time I had pouetine in Quebec City, CN….soooooo yummy, who knew mayo (yes they add mayo to the mix in Quebec), gravy and cheese curds on top of french fries could get one an immediate appointment with a cardiac specialist for an angioplasty within the hour? Your contest was LOL funny; although you did beat up on some girls….

Thanks for the shout to Poutine! We LOVE the poutine at Duck Fat in Portland ME (is there a Portland/poutine thing here?) and find excuses to make a 3 hr detour into Maine, just because… the poutine is amazing! potatoes fried in duck fat, with fresh local curds and home made gravy. I bought the t-shirt, and wear it proudly! Duck Fat also serves their great fries with truffle ketchup, sweet and sours mustard, or horseradish. garlic, curry or thai chili mayonnaise. Thai chili mayonnaise is my favorite – next to the poutine.

When we were iin Montreal this summer, we went looking for poutine in the downtown area. We found that the place we were heading for was being redeveloped (in a upgrading the combat zone sort of move), so a stripper from a nearby club sent us to her favorite place: meh: canned gravy and stale oil showed us what poutine purists we had become!

Thanks for another great segment. Satay sauce sounds fantastic!

scrambled eggs + sliced steak + sausage + fried onions!

ok…don't knock it till you've tried it: really crispy hot off the press french fries with a sprinkling of chocolate chips and chopped bacon. YUM!

salt+mayo

you should go to montreal to try a real poutine, I can tell by looking at it that what you were served wasnt the real deal. real cheese curds dont melt the way the cheese did in your poutine and you would hear a distinctive squeek when you bite through a curd.
my fav fry setup is:

chipolte pulled pork-double smoked bacon-italian sausage-curds-gravey over fresh hand cut fries.

The fries you got were fresh cut weren't they?

Honey Dijon Mustard!!

Good episode !
Oh man, I've put so many things on potatoes and fries I wouldn't know what to say is my favorite really, I experiment a lot; I mean I have put grasshoppers (Oaxacan fried chapulines), malted vanilla shake (tastes better than you might think, must use vanilla ice cream, cane juice, mineral water and malt though), homemade fig marmalades (I like to make marmalades), ketchup, mayonnaise, mustard, Worcestershire sauce, fondue cheese, beer, red wine, pickle juice, tartar sauce, curry sauce, chili, Ben and Jerry's Cherry García, I've stuffed them in a cupcake, put them inside burgers, made hash browns out of them, smothered them in thousand island dressing, put wasabe on them, balsamic vinegar, Olive oil, I've used them as pizza toppings, made French fry sandwiches and tortas (with scrambled eggs)… seriously I can't think of a specific favorite, sometimes I just fry them and eat them right out of the frying pan, it's a very versatile meal.

While working the night shift at Kodak we would get fries with a beef gravy and pepper in the lunch room but management closed it down because it cost too much to staff it at night, the day cooks could not duplicate the flavour the the night guy made for us.

Growing up on the west coast of Newfoundland we would go to a small store at the end of the lane for chips, hamburger meat and gravy. On the rest of the island the mainstay was chips, dressing and gravy(and still is!!!)

Usually beef or turkey gravy and a standard dressing of bread crumb, savory, s and p, and sometimes for the more adventurous cooks celery and onion. Pretty basic stuff–we also use to go next doors to a store with the old diner style stools and have loose meat hamburgers on steamed buns……I watched all the episodes of Vendr tv last night in my bunk at sea…boy a sailor could really use some bacon jam around now…keep up the good work….