#idaho fry sauce

[careline18]

Idaho Fry Sauce This sauce, which is based on mayonnaise, is just what you need to spice up plain french fries. You can quickly add some zing to your meal using ingredients you probably already have in your pantry.

[piano-hoarder]

Fry sauce is ketchup and mayo mixed together and is popular in Utah and some parts of Idaho. It's eaten with fries, corn dogs, fried chicken, etc. the same as ketchup.

[briarpatch-kids]

please tell us what fry sauce is

Fry sauce is a condiment a lot of people here eat with French fries or other potato based dishes. The most basic form is mayo and ketchup, but most restaurants and households have their own way of making it, and the ingredients vary. The drive-in at the end of the street from me has the best fry sauce, and from what I can tell, it includes BBQ sauce and relish. Local fast food is judged based on how good their fry sauce is and bigger regional chains even sell bottles of it. (The place at the end of the street doesn't though T_T)

It's a big thing in a lot of Idaho, Utah, Eastern Oregon, and Eastern Washington. Basically the empty mountain deserts because we have nothing better to do than fry potatoes and eat them with sauce.

[inklingofadream]

Hey...

I haven't like. Been out of state really. Since I got back into using sauces on my fries instead of criminal amounts of salt and pepper.

So for those of you who don't live in Utah,, (or idaho at least near the border, probably other surrounding states but i don't go there) is there fry sauce at restaurants? Like big chain restaurants? Your Arctic Circles, Five Guyses, Dairy Queens? Do they have fry sauce?

Or are they like. Adding that specifically here? Like did they get asked enough times for fry sauce, or at LEAST mayo to make one's own fry sauce, that they just... started carrying it here?

[fortysevenswrites]

FRY SAUCE IS THE SUPERIOR CONDIMENT OMG ok ok you have unlocked: fry sauce rant! Congratulations and I’m sorry lol

Fry sauce is a mix of ketchup and mayo and is very much an Idaho/Utah thing (maybe more states in that area??? Idk). You can add other things (pickle juice is popular) but I prefer the classic ketchup/mayo mix. Ideal proportions are one part mayo two parts ketchup.

Heinz started selling an abomination they call ‘mayochup’ a few years ago and SO MANY PEOPLE excitedly told me about it and I was like NOOOOOO. Their ratio is ALL WRONG and also that name is HORRENDOUS. IT’S FRY SAUCE SHOW SOME RESPECT Heinz call me I just want to talk!

Fry sauce is good on fries (duh) but also on burgers and any fried chicken item (nugs, tenders, sandwich, etc), and also corndogs. I have been preaching the good fry sauce word here in Ohio for YEARS but mostly people just make a weird face and say ‘what are you DOING?’ when they see me making it. THEY ARE WRONG AND I AM RIGHT. EAT FRY SAUCE NOW.

Thank you for coming to my Ted talk 💕

Ohhhhhhhhhhhhhhhhhhh

I used to mix that together all the time. It was like knock-off thousand island...

[memoriae-lectoris]

So the real irony is that even though our food choices have skyrocketed, our food has paradoxically become less diverse.

The engineered efficiency that McDonald’s applied to its burgers and fries now applies to pretty much everything. Seventy percent of the French fries in the United States are made from one type of potato, the Russet Burbank (also known as the California Russet, English Russet, Golden Russet, Idaho Potato, and Idaho Baker), in part because McDonald’s, the largest buyer of potatoes, wants their fries to be uniform in crispness, color, texture, oil absorption, strip length, and “retention of good fry quality after 8 months of storage.”

Iceberg lettuce is on menus not because it tastes like packing material but because it packs like packing material.

[…]

So natural character and diversity, writes Martin Teitel, “are bulldozed in favor of the genetic uniformity on which mass marketing thrives.” Sure, we might have endless choices of tomato sauce, but, really, we have less variety because they’re made from tomatoes that have been bred for industrial consistency, bruise resistance, and the extent to which they can endure storage in warehouses and long-haul trucks—in part because McDonald’s is also one of the largest buyers of tomatoes. We can choose from nonfat, 2 percent, heavy cream, and whole milk at Starbucks—yet 94 percent of the nation’s milk comes from one type of cow bred for its industrial uniformity and production volume.

[heyhocloudy]

Side Dish - Idaho Fry Sauce

This sauce, which is based on mayonnaise, is just what you need to spice up plain french fries. You can quickly add some zing to your meal using ingredients you probably already have in your pantry.

[bedroombear]

Idaho Fry Sauce Recipe This sauce, which is based on mayonnaise, is just what you need to spice up plain french fries. You can quickly add some zing to your meal using ingredients you probably already have in your pantry. 1/4 cup white sugar, 1/4 teaspoon ground mustard, 1 cup mayonnaise, 1/8 teaspoon paprika, 1/2 cup ketchup, 2 tablespoons red wine vinegar, 1.5 teaspoons Worcestershire sauce, 1/2 teaspoon onion powder, 2 tablespoons mayonnaise, 1/2 teaspoon salt

[the-meri-rose]

It's breakfast for dinner, aka a home fry scramble with veg, and I've slowly stumbled into a roasted red pepper... gravy? I think it's a gravy. It was supposed to be a pepper sauce, but this works too and will compliment the avocado aoili. Anyway, here's what happened:

Two bell peppers, roasted whole and skin removed

One bulb garlic, roasted

Two cups broth, plus a third cup

Assorted dried chili peppers, soaked in 2 cups broth for approximately 2-3 hours or until well softened, then seeded

2-4 tbsp honey

2 tbsp tomato paste

1 tbsp anchovy paste

2-4 tbsp heavy cream

Salt and pepper to taste

I blended everything but the cream on high for about 2 minutes until it was smooth like tomato soup. Then it went into a saucepan to reduce on medium-low with the third cup of broth and one cup water. After about an hour of reduction I added the cream in slowly incorporated drizzles to reduce as needed for thickness on low heat.

What a nice journey that was! The finished product is accompanying an avocado aoili in a bowl of Idaho gold home fries, broccoli, artichoke hearts, onion, and poached eggs.

[findoutrestaurants]

Restaurants in Boise

If you're looking for a new dining experience, there are plenty of restaurants to choose from in Boise. Whether you want to explore an ethnic cuisine or go for a traditional American dish, there's something for everyone in this charming city! Here's a good read about brunch menu, check it out!

Food in Boise is fresh, tasty, and innovative. And hungry young chefs are primed to take Idaho's farm-to-table scene to the next level.

Juniper – This Boise restaurant specializes in local produce and ingredients like Idaho trout, bison and beef, and the local juniper berry. Their menu also focuses on sustainability, using all natural and organic ingredients. You can learn more about restaurant here.

Alavita – Fork's sister restaurant in downtown Boise offers unique and delicious Italian dishes with a trendy and fun atmosphere. Try their squid ink ravioli or cured meat and cheese tray for starters, then indulge in an array of pasta choices with homemade sauce.

Fork - Committed to showcasing Idaho farmers, ranchers, and bakers, this Boise restaurant is the perfect place for a casual dining experience with family or friends. Their signature Boise Chopped Salad features smoked salmon, dried corn, tomatoes, and cous cous, with a basil buttermilk dressing that's divine.

The Funky Taco – This Boise restaurant is known for creating bold, imaginative tacos that are sure to delight the senses. The fried avocado tater tots are a must-have, as are their truffle fries and the chorizo burger!

Bittercreek Alehouse – A beer-forward Boise restaurant, Bittercreek is the perfect spot to sample local and regional beers. They offer a variety of draft and canned beers as well as wine from local growers.

Barbacoa – This Boise restaurant combines flavors from Mexico, Argentina, and Brazil for an exotic dining experience with a view of Table Rock. Make a reservation here if you're craving an impressive steak or a seafood dish like blackened calamari, and make sure to order table-side guacamole!

Boise Fry Co – Rowen and Raven are a big fan of french fries so we can't leave this Idaho establishment without stopping in for a visit. This Boise restaurant offers a wide selection of fry sauces, seasonings, and dips making it the perfect place for a quick snack before heading out to an event or activity.

Meraki – The name of this fast-casual Greek eatery is a nod to the historic Idaho Hotel where Teddy Roosevelt and Will Rogers stayed. Their Greek nachos and loaded fries are a hit with the college crowd, and they're even open for brunch.

Bombay Grill – This downtown Boise restaurant is known for their authentic Indian cuisine, and they do it with style. You can order a bowl of vegetable oil tzatziki or grilled meats and fresh vegetables for an affordable meal that'll leave you feeling full and satisfied.

For more upscale food, consider Chandlers. They have a great selection of steaks and cocktails and it's the perfect place for a romantic dinner with your loved one.

These are just a few of the amazing restaurants in Boise that will have you feeling happy and fulfilled. You'll never want to miss out on a delicious meal in this picturesque city! Kindly visit this website https://bizfluent.com/how-2305560-operate-successful-restaurant.html for more useful reference.

[evilflavoredsystem]

i’m tired of thiz propaganda, that’z fucking fry sauce

[ikimaru]

My younger brother puts mayo and ketchup in his hotdog and I've always considered pretty normal, we are Canadian tho...

lool I see! I guess it depends form the person, I'm not sure how different our mayo is from the US one but we put it on other things as well

Anon: It doesn’t seem that weird??? In America we put ketchup and mustard and. There’s mustard in mayonnaise

tbf mustard and mayonnaise taste pretty differently 😂 I don't mind mustard as long as there isn't a ton of it, pretty strong flavor

Anon: (ref to a previous ask) my childhood friend is from colombia and introduced me to the mayo + ketchup combo, i’ve never seen it offered in restaurants but i recently went to the grocery store and they sell mayochup in a bottle!

Anon: Hi, American here! In Idaho, we mix mayonnaise and ketchup together to make fry sauce (and personally, both on a hot dog are amazing)

ohh if you mix mayo and ketchup it's called pink sauce here! (Marie Rose Sauce) and it's used as cocktail condiment c: like on shrimp

on french fries, hot dog etc they're usually not mixed so you can alternate between the two flavors!

[hyperionnebulae]

A Dish From Every US State

Hey all! I want to try and make a dish from every US state (probably with a vegetarian/pescatarian spin on it) so after some Googling this is what the internet gave me from each. If you live or have lived in a US state comment to confirm or suggest your own. Or send me recipes! I looked at 5 or 6 lists so if there’s only one listed for a state I guess the collective internet is out of ideas. Also reach out if you live or have lived in Puerto Rico, Guam, the US Virgin Islands, American Samoa, or the Northern Mariana Islands; these are US territories so I’m also interested what feels unique to your island too.  

Alabama- Chicken with Wine & BBQ, Cheese grits, Pecan Pie, Southern Lane Cake

Alaska- King crab, smoked salmon

Arizona- Chimichangas, Sonoran hotdog

Arkansas-Fried pickles, cheese dip, chocolate gravy

California- avocado toast, in-n-out, fish tacos with guacamole

Colorado- lamb chops, green chili ribs, beef enchiladas, rocky mountain oysters

Connecticut- white clam pizza

Delaware- fries with vinegar, scrapple, Amish apple scrapple 

Florida- key lime pie, Cuban roasted pork sandwich

Georgia- boiled peanuts, peach cobbler/pie

Hawaii- shaved ice, Huli huli chicken, Loco Moco

Idaho- Jim spud baked potato, ice cream potato, huckleberry pie

Illinois- deep dish pizza

Indiana- breaded pork tenderloin sandwich, sugar cream pie

Iowa- sweet corn, stuffed pork chops

Kansas- BBQ ribs, Beef & cabbage pockets, Burnt ends

Kentucky- hot brown, fried chicken, bourbon balls

Louisiana- beignets, gumbo, crawfish

Maine- lobster roll

Maryland- steamed crabs, crab cakes

Massachusetts- clam chowder

Michigan- pasty, cherries, Coney dogs

Minnesota- hot dish, fried fish, tater tots

Mississippi- biscuits & gravy, Po’ boy sandwich

Missouri- toasted ravioli, Kansas City BBQ, Gooey Butter Cake

Montana- Huckleberry ice cream, Morel Mushroom Ravioli, Rocky Mountain Oysters

Nebraska- Tin Roof Sundae, Runza, Rueben Sandwich

Nevada- 3am Steak & Eggs, Bloody Mary

New Hampshire- Poutine, Apple Cider Donuts

New Jersey- Disco Fries, Pork Roll Sandwich, Salt Water Taffy

New Mexico- Frito Pie, Green chilis, sopaipillas

New York- Buffalo wings, bagels

North Carolina- Lexington BBQ, Fried Green Totatoes

North Dakota- Cheese buttons, bison burgers, hotdish, knoephla soup

Ohio- Cincinnati Chili, Buckeyes

Oklahoma- steak, chicken fried steak, onion burger

Oregon- Marionberry pie

Pennsylvania- Philly cheese steak

Rhode Island- coffee milk, clam cakes, stuffies

South Carolina- she-crab soup, Frogmore stew, Low country boil, sweet tea

South Dakota- lefse, rich fruit kuchens, fry bread

Tennessee- Nashville hot chicken sandwich

Texas- brisket, chili con carne

Utah- fry sauce, jello, buttermilk scones

Vermont- apple pie with cheddar, maple syrup

Virginia- peanut soup, oyster fricassee, apples

Washington- seafood chowder, latte, Rainer cherries, Pho

West Virginia- pepperoni rolls, biscuit sandwich

Wisconsin- fried cheese curds, coated walleye

Wyoming- fry bread, chicken fried steak, campfire trout, beef jerky

[justa-0-fangirl]

I’m 99% sure that Night Vale is in Utah. Because they have fry sauce. Only we (Utah) and Idaho have this amazing thing. And Utah is a desert. So there ya go.

[arimorningstar]

Sweat collected precariously at the end of my nose. I took care to wipe it on my forearm. It would not do to dirty my hands this way in the kitchen. It was hot, but it wasn't the reason I was sweating. My hands trembled as I plated the meal. I took a deep breath to steady myself before placing the carefully arranged platter on the tray. Training my features into impassivity I stepped through the kitchen's double doors into the darkened diner. Coming around the counter, my mind flailed for the details of the ritual that the producers briefed me on. I shook my head at the nonsense of this thing that was happening to me, but I knew better than to ignore their instructions.

"...when you turn the fifth corner-" they had said, cutting me off before I could begin to protest, "-yes we know the diner doesn't have five corners, but it'll be there and so will He."

"He". I could hear the capitalization of the word. Swallowing hard I pressed forward, making a counterclockwise sweep of the dining area. As I rounded the third corner of the restaurant I shook briefly and started sweating again before steeling myself once more. /This is ridiculous I'll turn the corner and there won't be anything there/, I thought to myself, but part of me, way in the back of my brain where fight or flight lives, wasn't convinced. I closed my eyes as I rounded to fourth corner and prepared myself for the climax of this obvious prank. There was a dizzying sensation as I opened my eyes and my stomach dropped as I laid eyes on a small alcove. There it was a fifth corner and just beyond I could see the back edge of a booth, that I absolutely knew with every fiber of my being, that hadn't been there and never had.

...But then, here it was... /Ok, ok... this is real and it is happening, now get ahold of yourself. You cannot show fear/ I took a deep breath once again and let it out slow and silent. Steadying my hands and putting on my most congenial face, I forged my way ahead. No turning back now.

They say the camera adds ten pounds, but I doubted the old idiom at the sight of the person seated before me. He was far larger than I believed him to be from the show. His back was to me and He was motionless save for His slow breathing... no, more of a slow, yet calm, seething. I came around the table flashing what I hoped to be a convincing smile as I reverently set the platter before him. I took the seat facing him and placed my hands, plams down, on the table in front of me taking care that my fingers were well away from the plate.

"What do you have for me today?" He spoke with a friendly exuberance that in no way matched his face.

"Well.." I began weakly with a raspy squeak and then cleared my throat, "well, here we have spicy lamb coconut curry sliders on a king's Hawaiian roll and my special twice cooked loaded potato wedges. He shifted forward and with a speed I could scarcely believe he had the sandwich, a quarter of it already in his mouth, curry sauce dripping down his fingers and the backs of his hands and into the nooks and crannies of the many rings he wore.

"So, tell me about these fries," he said around a mouth full of food. His voice still friendly but this was unmistakably a command.

A bit taken aback from the scene before me I, shakily, began again. "I-I uhhh, begin with a massive Idaho potato. I bake it and scoop out it's insides and mix it with my loaded potato fixings. I load the skins back up and chill them for an hour then slice them into wedges. Then I bread the potatoes in my savory bread crumb mixture and deep fry them. When they are golden brown I pull them out and add extra cheese to the melt and hit them with just a tiny bit of truffle oil, and it's all served with my signature sriracha fry sauce."

He seemed pleased at my offerings but at the mention of the sauce, His mass quivered with excitement. The producers hadn't steered me wrong, they had told me I'd better have a signature sauce in my back pocket if I wanted a homerun. "...and go big or go home. Big, bold flavors. The spicier the better! If you want subtle, this ain't that kinda show, " they had told me. I'd hoped they were right about that last bit, because there wasn't just sriracha in that sauce, I had managed to get my hands on a Carolina Reaper. The next few moments were crucial.

He was smiling now. A real smile, I think. I didn't see if the smile met his eyes because I'd been warned away from making eye contact. He daintily dipped the end of a massive fry into the sauce and dangled it above his mouth, lowering it in. He closed his mouth around it and began to chew. As he thoughtfully considered the flavor I found myself wondering, once again about the lack of cameras and the darkness. The producers had told me that they would get their footage and that I'd be "amazed what we can do in post" and said nothing more.

I was startled out of my revelry with a loud slap on the table. I held my composure but despite my best efforts I felt a warm trickle running down my leg. Just a small amount, no one would know but me. At least I hoped. If He could smell fear...

The open handed slap on the table gave way to pounding with a fist. "THAT. Sauce. Is. KICKIN'!" He proclaimed, punctuating each word with a pound of the fist. He took the extra large ramekin of sauce and threw it back like a shot, slamming it empty on the table. As he brought his head down, level with mine, I saw his eyes for the first time. He stared at me... no, through me, and His smile widened. It continued to widen revealing one after another brutal tooth until his head split at nearly a ninety degree angle. As his skull tilted back, without looking, he once again seized the sandwich and a fistful of fries, dropping them whole into his now gaping maw. He did not chew nor swallow. His head simply tilted back down onto his jaw, and I watched, helplessly as his eyes glazed over and faded to a opalescent cataract gray. I sat frozen, terrified of what may come next. Of this the producers had said nothing. I was unprepared.

Face blank, He began to intone in many voices, none of which were his own. "Once I was a dream... and in that dream I stood upon a mountain.... and in the valley below there was a town... and in this town were many inhabitants... there were many but not one had a face... I reached up to my own face to find it missing as well... startled by a soft snapping of a twig I found myself face to face with a great stag with a grand set of antlers with countless points. The stag met my gaze and I saw that it's face was my own. It spoke then to me in a terrible voice...((this town is your town, and you are it's mayor))

His eyes began to clear, still speaking in His many voices and he spoke,. now to me, "...and now your face can be added to the residents of my town". Again his face began to split in that terrible wide grin as His true voice issued from deep within him, lips unmoving, "but first it's time YOU got your desserts." His head now rocked back once again at that unnatural angle. With tears standing in my eyes I stood, unbidden, as if in a fugue. Somehow, to my absolute horror, I knew what He wanted. I knew what would come next. Now standing before him I could see into His great, gaping maw. I could see the downward facing barbs that would insure a one way trip as I reached out with my good hand. Even in this trance-like state I couldn't bear to touch the surface of the inside of that mouth. As if some primordial fear held me at bay. Like a crocodile wrangler, sure that if I made contact with His flesh, He would close on me like a deadly trap. That's when I felt it. His tongue rose to meet my outstretched palm, and I felt a powerful suction against my hand like shaking hands with a colossal squid. I felt tendrils rise from the tongue and wrap around my fingers as I was violently pulled in to my shoulder. My trance now broken I pulled desperately, flailing against an impossible strength. I could feel the barbs bite my skin and His teeth scraping the flesh of my shoulder. For some horrible moments I wept and wailed, senseless....

And then... nothing. I was alone in my kitchen. My arm hooked over my sink. Dazed, I stood. Was it a dream? All some panicked anxiety driven hallucination over being on television? But no... my arm was covered in scratches and some foul smelling mucus coating me from shoulder to finger tips. Which as it turned out, to my relief, to be durian puree. And in my hand was clutched an object... I pried my adrenaline clenched fingers open to reveal a single chrome ring with a skull wreathed in chrome flames. The ring only big enough to fit on one finger, and as I slid it on to my pinky I heard a whisper in my ear in His voice, "Welcome to Flavortown"

[mckinneys]

Fry Dip

https://www.allrecipes.com/recipe/217152/idaho-fry-sauce/