It keeps the bread from getting soggy.Yes, really.
... stops bread from being soggy or makes bread slimey?
Well, I'll grant you that it does create its own layer of slime... but that slime still serves to separate the bread from becoming soggy from other sources.Not that I'm defending the practice, mind you.
Bleh. If I wanted slimey white stuff that will probably make me ill in my sandwich, I would have become a cop.
I have traveled to France, and I have not seen or tasted mayonnaise on anything at all over there. It's not the French that put mayonnaise on everything, it's the Belgian (40 to 58% of whom do speak French, hence the confusion, perhaps?). What makes matters worse, 'french' fries were actually invented in Belgium. If you go to a Belgian restaurant and ask for fries, they will be served with mayo (I'm speaking from experience, as I used to live down the street from a Belgian restaurant, and though it's not nasty-tasting, it is not as good as salt and vinegar). Why aren't french fries called 'belgian fries' then? Who knows. Maybe the dutch speakers in Belgium threatened to shut down their windmills. But I know that the french speakers don't call french fries 'french fries', they simply call them 'patates frites' (fried potatoes) or simply 'frites'.Another thing; french speakers don't call french toast 'french toast', they call it 'pain doré' (gilded bread) because of the golden color the bread takes when it is prepared. And don't ever put mayonnaise on that.
French fries are named such because American troops during WWII were exposed to them in France. I wouldn't be surprised if they had Belgian origin, but the French did in fact invent mayonaise. Whether they use it the most is clearly not the case.Interesting [almost true] story: the dark areas on the sun are not called "Sun Spots" by those living on the surface, but instead "klughasiffgohad," which roughly translates to "places that don't burn your feet quite so much."
A small correction: feet aren't actually called feet, either. The correct term is "utolikar," which refers to the biomagnetic organs which hold "people" above the plasma.
Actually Ginx, I've heard a different theory as to the origin of 'french fries'; the french cut in culinary arts, refers to the way vegetables are sliced longitudinally.At least we can all agree that they are not 'freedom fries'.
I thought they were Julienne cut... maybe that's a particularly French cut?
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