paindecampagne

thoughts on food, culture, and community

Archive for the tag “French fries”

Pork BBQ and pickled jalapenos, Kristy’s Whistle Stop, Enola, Pennsylvania

All About burger and Porky Pig fries, Whistle Stop, August 2013

All About burger and Porky Pig fries, Whistle Stop, August 2013

So I lost a bet on these two cleverly-named dishes at Kristy’s Whistle Stop, Enola.

But give me some credit. Both are slathered in pork BBQ and thrown with a handful of pickled jalapenos.

How was I supposed to remember that the Porky Pig was the one with the fries, the hot sauce, and the nacho cheese, and that the All-Aboard was a burger with the BBQ, the jalapenos, as well as the cole slaw and a giant, crisp onion ring?

The worst part about this photograph is the fact that I already wrote about Kristy’s Whistle Stop in 2010, and my own article confirms that it has been my mind, not the names “Porky Pig fries” and “All-Aboard burger,” that have undergone a transformation.

Maybe brain freeze from a giant mint Oreo hurricane — Kristy’s version of Dairy Queen’s blizzard, or McDonald’s McFlurry — will redeem my mental state.

Kristy’s Whistle Stop
600 S. Enola Rd
Routes 11 & 15
Enola, PA

(717) 909-3881
http://kristyswhistlestop.com/

Monday-Saturday, 11am-9pm
Sundays, 12pm-8pm

Friday Photo: Placing an order, Primanti Bros., Pittsburgh

Primanti Bro's., the Strip District, September 2012

Primanti Bro’s., the Strip District, September 2012

When I was a student in Avignon, France, in 2005, a sandwicherie in the center city sold what they had dubbed “the American sandwich” — some kind of monster hoagie stuffed with French fries and made with bread that wasn’t a baguette. “That’s unfair, greasy, and stereotypical,” I said. And then I ate a sandwich at Primanti Brothers on a Saturday in the Strip District in Pittsburgh, when the lines were full and the timing was perfect.

There are twenty-one Primanti Bros. locations, but this one’s the original, brimming with Steelers’ fans, spot-on servers, and Toni Haggerty who has been working the grill for almost 40 years. (“Too long!” she grinned at me, then jerked her finger toward the friendly dark-haired man ushering customers to tables. “As long as I’ve been married to him!”)

Toni — as well as Primanti Bros.’s “almost-famous” sandwiches stacked on hearty Italian bread, stuffed with grilled Italian meats, provolone cheese, vinegar-based coleslaw, and a fistful of freshly-made fries — have been featured everywhere from Pittsburgh Magazine to Man Vs. Food.

Go for the food, but leave with the experience.

Primanti Bros.
46 18th Street
Pittsburgh, PA 15222
(412) 263-2142

www.primantibros.com

Friday Photo: Bruges and the Belgian Friterie

Belgium, February 2008

I was fifteen when I first tasted it: French fries “drowned in” mayonnaise, as explained by Vincent Vega in the 1994 movie Pulp Fiction.  It was a Sunday afternoon in Holland in July 2000; my brother Chris and I were visiting my three cousins, and my uncle allowed us to watch TV while munching on our lunch of oven-baked fries and slim finger-length sausages.  My cousins eagerly dipped their food into mayonnaise that they’d squeezed from a tube, and I tried it, too — the greasy, salty fries pleasantly warming the sweet mayo into an altogether-new taste sensation.

Little did I know that years later, I’d be back in Europe in 2008, sharing the double-fried fries with my boyfriend from a paper cone on the street of Bruges, Belgium, as mentioned Friday, February 24 in the New York Times.  This time, however, I was more adventurous, choosing the curry sauce, the mayo and relish, and pickles on the side.  I love the picture above not just because the shopkeeper of this Belgian friterie is … er … clearly gearing up to make our order; I love the photo for its imagery.  The colorful array of French fry condiments are in large glass jars in the case next to raw meat patties, pre-rolled for frying; on the left side of the case is the line-up of cold drinks including Jupiler beer.  The offerings of sandwiches and fried fricadelles are written in Dutch on the back wall.

While Dutch and Belgian food can be elegant, this photo shows another side of Europe — the one that is not built up by our imagination into something too pretentious to handle.

LOCAL FOOD RECOMMENDATION:
Cafe Bruges
16 North Pitt Street
Carlisle, PA 17013

(717) 960-0223

Sun–Thu 11:30am–9:30pm
Fri–Sat 11:30am–10:30pm

Friday Photo: Toothpaste Mustard

Let’s assume that you don’t speak German, or at the very least, speak it fluently.  Then you would be as surprised as I was last week whenever I saw two brightly-colored tubes on my kitchen table and was told that they were not filled with toothpaste.  The mind spins:

“Süßer senf”: a phrase intended to help clear the nose of blockage during a cold?  “Mittelscharfer senf”: a relation to John Jacob Jingleheimer Schmidt?

No matter — a Google translator tells me one of these is a Bavarian sweet mustard; the other “medium-hot mustard.”

Just squeeze from the bottom up and don’t mistake your toothbrush for a hot dog.  What genius!

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