What condiment...

[Starbucks Union Thug HokeyPuck]

Burger King has a kind of horseradish-based dippin' sauce that just says "Zesty" on the package.  I'm going to have to give the gold to that.   A very good Thousand Island dressing also goes great with french fries.  Once in a while I'll do a good BBQ sauce.  I think there are more desirable sides to a meal, but french fries can be great to munch on once in a while.  

Never do I ever use ketchup on fries.  Yech!!!  

Curly fries, however, are a different story.  Those are the creme dela creme of the french fry world.  Altering these delights with anything more than a light amount of salt is just un-American... and borderline fascist.  I'd imagine Hitler smothered his curly fries in various condiments. 

EDIT: My friend Mike used to polish off his fries BEFORE even getting into the burger at all when we used to get high in his basement and go to Wendy's at 1:30 in the morning.  I never understood it.  Isn't the back-and-forth of flavor and consistency one of the main points of a side dish?  

Comments?  Thoughts?

[Starbucks Union Thug HokeyPuck]

My friend Mike used to polish off his fries BEFORE even getting into the burger at all when we used to get high in his basement and go to Wendy's at 1:30 in the morning.  

One must always consume all the fries at places like BK and McDonald's before unwrapping the sandwich or other entrée.  I don't know what the specific heat content of french fries are, but apparently it is less than the materials which comprise the burger, and there's really nothing less appealing than room-temperature Burger King fried potatoes.  I usually eat those stringy fries in handfuls of three or four at a time and polish off the package in less than 60 seconds.  Only then do I take the time to unwrap and consume the sandwich.

Also, at Burger Kings outside the USA it is rather difficult to get mayonnaise, so just take them naked.  (In Latin America you can usually get some aqueous solution of vinegar and chili powder that passes for "salsa picante" in BK, and in the Far East you can usually find some combination of soya and dark vinegar, both of which are okay in a pinch, when there's no mayonnaise, but really, if there's no mayonnaise, you might as well eat them naked.)  Fortunately, BK employees are trained to apply liberal amounts of salt to the fries as soon as they're scooped from the vat of hot oil, so they're not bad naked.  (So long as they're still hot!)

I suppose.  I guess it all comes down to whether one prioritizes the intermingling of flavors ir the temperature of the food.  I could certainly eat room-temp fries from Wendy's, because I was dunking them in a cooler sauce anyway. 

[Starbucks Union Thug HokeyPuck]

Gobbling all of one food item in the meal before the others, rather than eating slowly and blending the flavors is not a sign of good taste or breeding, alas.  Then again, we're talking about McDonald's and Burger King so that's pretty much a given anyway.

I was talking about Wendy's whilst stoned, opebo.