Who invented steak and chips

There is no righting these wrongs. I like the lack of crisp. Then please, I beg you, just order potatoes. Roasted, boiled, fried, whatever, just don't call them "fries. Bad French fries will always, always be better than bad steak fries, and good French fries will always, always be better than good steak fries.

Steak fries are a lose-lose, no matter how you look at it. Kind of like saying I love you on a first date or buying sushi at a gas station.

If you think anything else, well, let me hit you with another definition:. The country most believed in America to have originated the dish, however, as attested by the most common name, is France. The French, however, tend to subscribe to the belief that the dish is Belgian.

Thomas Jefferson, at the beginning of the 19th century, described a dish of potatoes deep-fried while raw, in small cuttings, which he called "potatoes prepared in the French fashion. These early fries were akin to what are now referred to in America as steak fries , and not as similar to what are called French fries. The thin French fries seen most often in America did not become popular until the s, when the J.

Simplot Company of Idaho introduced the frozen French fry. In the following years, fast food chains like McDonald's and Burger King popularized the thin French fry in the United States, making it the dominant form.

In the United Kingdom and many Commonwealth Nations, the most common form of fried potatoes are chips, which are roughly analogous to what in the United States are called steak fries, not the thin crisps of potatoes called potato chips.

In the United States, however, the traditional dish of fish and chips is usually served with thick French fries, not the fries that would better replicate British chips. For some, the French fry, no matter its Francophone origins, has become undeniably American, with the average American consuming about 29 pounds of them a year. The British staple of fish and chips is yet another contender for the most emblematic fried-potato dish.

While chips are slightly different from fries, particularly with regards to their shape, the similarities between the two are incontestable. France also spawned a version that still bears the name of the ostensible original — the pomme Pont-Neuf. Cut into a perfect rectangle, the pomme Pont-Neuf may boast a more striking aesthetic, but it also creates more waste and is thus more aligned with haute cuisine than with everyday food.

The Frenchness of these frites comes, first and foremost, from their origins: French ingredients, including local potatoes delivered straight to the restaurant, the variety of which changes according to the season.

The potatoes, meanwhile, are hand-peeled and cut fresh daily before being double-fried in beef tallow: first in the morning, and then once more, just before serving. The Belgian fry, then, remains the reference of quality, the one to beat, even for these very French fry makers. This is, perhaps, no surprise.