i love to eat their beacuse the frensh fires are so good and that theirs a japenese anime / sci-fi / retro store AROUND and that that my type of place their because i love that area..Best frensh fries resturant EVER !!!
I've checked their site and I saw they got their sauces mixed up! Apart from the mayonaise there is not one Begian sauce on it ( like sauce andalouse)! Some of the sauces are actually Dutch ( War sauce, especial, curry ketchup especial). And sambal olek should have been oelek....I wished they checked their facts a bit more secure!
i consider myself a french fries connoisseur and these fries aren't so good i went there with high expectations McDonald's fries are better some great fries in nyc are five guys and Balthazars
love what you're doing over there, but I must say , they should be golden and not dark brown. But if (when) I should visit NYC you're on my to do list for sure!
this guy is such a moron, you dont "cook the fries once, and then cook them again". You Blanch them first, and then you finish them, later on when you call a pick up,at a higher temperature so they remain moist and soft on the inside, and crispy on the outside. why do they always have douche bags doing shows for the food network??
@stucazzo85 The guy is a moron and a douche, agreed. But the term blanching isn't accurate because blanching refers to a short 1 or 2 minute dip at high temperature. The first dip is a longer period (around 5 or 6 minutes) at a low temperature and the second dip is a little quicker but still wouldn't be considered blanching. Also, blanching generally doesn't refer to deep frying. Cooking is the appropriate term here.
@lorenzschuerch i understand what your saying, but from what i have learned being classical trained in french and italian technique the fries are "blanched" at a low temperature like 275-300 F just to soften them up and cook them a little, and then the second "dip" or the actual deep fry is done at around 375-400 F to crisp and give color on the outside, while still keeping them soft and palatable on the inside. Blanching to my experience involves veggies. Not all kitchens use the same lingo.
If they were located in Belgium, they would go bankrupt...soon!
If i got served those fries here in flanders, i would refuse to pay for them. Insulting. Waaayyy to brown! I suppose she picked it up from the southern part of the country, where they are called 'pommes frites', mostly they are called 'fries'.
@liesbeth250 Agreed, I grew up in Liege and this place wouldn't last a week. The main process that is absolutely essential is to have a small quantity of fries both times. That high quantity made the fries look squishy instead of firm and they cooked them for far too long on the first frying, which made the second frying burn them.
This is quite simply the best fry you will find anywhere in the world..the place is just a small hole in the wall, but is pure gold..it's a shame they cant be franchised all over the planet..Add 2 franks from Papaya King in NYC, and you have a meal for a king!
I really have to go there next time I go to New York! These cones are huge! You never find cones that big in Belgium... They look tasty, but I think they are a bit too brown... The "rule" here is that only the corner sides have to be brownish, not the rest.
Could someone tell me how much does such a cone cost?
PS. Why do you always have to associate France (and here Belgium...) with accordion music? Hardly anyone plays that instrument here...
this place is really amazing... dont ever think to come on weekend especially late night,you'll get pissed with a huge line before you... Pommes Frites you're the BEST!!!
Ich möchte pommes frites essen..
acdcphsico 3 weeks ago
i love to eat their beacuse the frensh fires are so good and that theirs a japenese anime / sci-fi / retro store AROUND and that that my type of place their because i love that area..Best frensh fries resturant EVER !!!
kaijufanX123 1 month ago
I totally feel like eating french fries right now...
Svaniis92 2 months ago
just french fries people
keybladeKoncierge 4 months ago
If you're sane, you'd ask for the smoked eggplant dipping sauce. Nom-nom-nom. I'm still dreaming of it, and I'm a Walloon!
bgoodrbcareful 4 months ago
This has been flagged as spam show
looks sooo good!!
organic-endeavors.blogspot.com
npbysl22 7 months ago
I've checked their site and I saw they got their sauces mixed up! Apart from the mayonaise there is not one Begian sauce on it ( like sauce andalouse)! Some of the sauces are actually Dutch ( War sauce, especial, curry ketchup especial). And sambal olek should have been oelek....I wished they checked their facts a bit more secure!
gyqz 8 months ago
This makes me miss Belgium even more! :[
Jalie9293 11 months ago
It makes we want to go to new york and sell dutch frites... :O
Oguldude 1 year ago
why talking Frenche O.O
most of the "frietkoten" are in the flamish side of Belgium
I don't really get it.,.
anyway it's really nice of you to to pubish though
btw one more thing
she did bake them way to long the 2th time.,.
Caesar86Nero 1 year ago
i consider myself a french fries connoisseur and these fries aren't so good i went there with high expectations McDonald's fries are better some great fries in nyc are five guys and Balthazars
peanut oil for the win
ianmattl 1 year ago
love what you're doing over there, but I must say , they should be golden and not dark brown. But if (when) I should visit NYC you're on my to do list for sure!
perforaptor 1 year ago
Type 2 diabetes in a fuckin' cone!!
coughforme21 1 year ago
this guy is such a moron, you dont "cook the fries once, and then cook them again". You Blanch them first, and then you finish them, later on when you call a pick up,at a higher temperature so they remain moist and soft on the inside, and crispy on the outside. why do they always have douche bags doing shows for the food network??
stucazzo85 1 year ago
@stucazzo85 The guy is a moron and a douche, agreed. But the term blanching isn't accurate because blanching refers to a short 1 or 2 minute dip at high temperature. The first dip is a longer period (around 5 or 6 minutes) at a low temperature and the second dip is a little quicker but still wouldn't be considered blanching. Also, blanching generally doesn't refer to deep frying. Cooking is the appropriate term here.
lorenzschuerch 1 year ago
@lorenzschuerch i understand what your saying, but from what i have learned being classical trained in french and italian technique the fries are "blanched" at a low temperature like 275-300 F just to soften them up and cook them a little, and then the second "dip" or the actual deep fry is done at around 375-400 F to crisp and give color on the outside, while still keeping them soft and palatable on the inside. Blanching to my experience involves veggies. Not all kitchens use the same lingo.
stucazzo85 1 year ago
If they were located in Belgium, they would go bankrupt...soon!
If i got served those fries here in flanders, i would refuse to pay for them. Insulting. Waaayyy to brown! I suppose she picked it up from the southern part of the country, where they are called 'pommes frites', mostly they are called 'fries'.
liesbeth250 1 year ago
@liesbeth250 Agreed, I grew up in Liege and this place wouldn't last a week. The main process that is absolutely essential is to have a small quantity of fries both times. That high quantity made the fries look squishy instead of firm and they cooked them for far too long on the first frying, which made the second frying burn them.
lorenzschuerch 1 year ago
Nice N Brown!!!
TheVittleVlog 2 years ago
my weener once got stuck in this deep fat fryer ohhh what joy!!
DrFakkamann 2 years ago
holy crap they are waaaaaaaaaay to brown. they need to be golden brown not dark brown. take this wise advice from a belgian :p
metmelkensuiker 2 years ago
Too dark for chips here in the UK as well. Well, unless the oil is going bad. So, btw, aren't they actually just called "Frites" ?
IC2720 2 years ago
@IC2720 its not cause the oil is going bad, its because they are fried at too high a temperature.
stucazzo85 1 year ago
@IC2720 Frites in French, Frieten in Dutch. And yes, they're too brown.
bakagajin 1 year ago
I went here today and wow, it was soooo good. You keep eating them and you can't stop eating more and more. The mango sauce is really good!
Ace5858 2 years ago
why french and no dutch
MultiKDG 2 years ago
its called "french" because they are "julienne fries" , thats how they are cut. THey did not originate in France actually.
rosesandrazors 2 years ago
French is a verb...that's how the potatoes are cut; frenching. Has zero to do with France.
I ate here last week and there may be no better food at 2am after several beers...awesome! And we got our sauces on the side...3 kinds.
parkviewplace 2 years ago
Exactly description of that culinary way to cook potatoes, origin is from Belgium.
French fries should be renamed Belgian Fries. It is Belgian invention for me ( I am French).
pitchou1971 2 years ago
Looks great -- except .... well, I'd want a LOT more sauce than they show being served here. I'd run out too quickly. :S
Lurnick 2 years ago
OMG THIS IS SOOOOOOOOOOO GOOOD
greenl39 2 years ago
i eet evry mond belgium fries
bekus aim from belgium :)
belgiumfrites2 3 years ago
i go here around 6 times a year.
kirbyman1kanden7pf 3 years ago
so incredile - get rosemary garlic mayo
greenl39 3 years ago 2
yes! delicious
yummymayo 3 years ago
This is quite simply the best fry you will find anywhere in the world..the place is just a small hole in the wall, but is pure gold..it's a shame they cant be franchised all over the planet..Add 2 franks from Papaya King in NYC, and you have a meal for a king!
dannylack57 3 years ago
This is my favorite clip nn YouTube! I would love to see more about the Pommes Frites from New York!
turnul 3 years ago
$4.00- regular size of fries
&6.25- large size of fries
$7.75- double size of fries
the one and only best fries in new york and in the world pommes frites =)
gagang19 3 years ago
I really have to go there next time I go to New York! These cones are huge! You never find cones that big in Belgium... They look tasty, but I think they are a bit too brown... The "rule" here is that only the corner sides have to be brownish, not the rest.
Could someone tell me how much does such a cone cost?
PS. Why do you always have to associate France (and here Belgium...) with accordion music? Hardly anyone plays that instrument here...
slabate 3 years ago
you may want take 4 seconds to look at french musical history. its a very traditional instrument.
thats the reason its associated with france. its not just made up by people.
the movie amelie made by a french director, featured the accordian throughout the entire movie.
its not like we think there are accordian players on every street.
like china and the zither, ireland and the flute, tradition is tradition, regardless of your peticular knowledge of it.
TweakManson 3 years ago
the best fries in the world are in san francisco, a place called Frjtz.
crayonfou 3 years ago
this place is really amazing... dont ever think to come on weekend especially late night,you'll get pissed with a huge line before you... Pommes Frites you're the BEST!!!
superman00013 4 years ago
I went there once and it was the best french fries in the world
cal91697 4 years ago
werk
ricardolopez305 4 years ago