Our Ode to Cheese Fries

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Join us in this celebration of starch and dairy

Oh cheese fry, how do I love thee? Let me count the ways...

Seriously, who doesn’t get excited when they hear the words “cheese fries?” They combine two of the world’s most delicious culinary treats and form a magical dish all their own.

From ooey-gooey to absolutely smothered cheese fries, we can make a meal out of any of these delicious side dishes. So in honor of the beauty and perfection that is the cheese fry, we’ve written an amateur ode to express our unending gratitude for this delicious food. Enjoy our ditty (and the photos):

Oh, Cheese Fry, we love you in your simplest form...


But when we see you as a waffle fry, how could we ever feel forlorn?

When your are covered in Colby-Jack cheese,


Or accented with a dollop of sour cream,


You look so tasty with chili, too, it makes us want to scream!


We love you when you are neat,


We love you when you are messy,


One thing is for certain...


You’ll always be our bestie!


An Ode to Potatoes

Ah, the potato. While National Potato Lovers month may be over, our love of this fantastic vegetable will never cease. As one of the most versatile vegetables, there are numerous ways to prepare it to fit your tastes and meals. Whether your favorite is mashed potatoes, french fries or au gratin, you've come to the right place. We've compiled our list of the 7 best ways to prepare the wonderful potato. Potato lovers rejoice!

Ode to cheesecake

Cheesecake, oh cheesecake,
You make my mouth smile with every bite I take.
Just thinking of you, I’m practically sitting in a lake (of drool…)
A big slice of New York-style right when I wake,
Or creamy, sweet, Divine Chocolate that will make my knees shake.
Whip up some ultra-Easy Cheesecake, so you can get your fix even during an Earth…quake.
Time to get to the kitchen I’ve got some creamy goodness to bake.
This poem is finally over, that was almost more than I could take –
My impulsive freestyle rhyme, my ode to beloved cheesecake.

If this blog were being written by myself to all of my co-workers, I could leave the whole thing blank. They all know my deep, abiding love for all things cheesecake. But instead, I gifted you all that cringe-worthy poem. It came straight from the heart. You're welcome!

There are so many reasons why cheesecake rocks my world, and there are probably more that you all could name that I didn’t think of. I’ll give you my top five, and let you take it from there.

1. It made this city famous.

Maybe not entirely true. Actually, that’s mostly an exaggeration.

But it’s certainly on the top of the list of things to eat whenever I go. Thick, creamy, and unbelievably rich, New York Cheesecake is one of those desserts that falls under the “my eyes are bigger than my stomach” category. I refuse to share, but halfway through the enormous slice served up on my plate, I always run out of steam.

A perk of homemade? You can slice whatever size you want (but trust me, start small!) Our delicious recipe includes a bit of lemon zest to add a bright note and balance out the cheesy tang.

2. You can layer it with another classic for a wow-worthy dessert.

With a bottom layer of cheesecake filling, the first slice of this seemingly traditional pumpkin pie turns into an event. No one expects the sweet surprise inside, but they're certainly happy that it’s there. Pumpkin Cheesecake Pie, everyone. It pleases all the senses.

3. Does everything get better when you add chocolate?

Divine because it is. Velvet because every mouthful is smooth, smooth, smooth. Divine Chocolate Velvet Cheesecake, like your little-black-dress dessert. It classes up any occasion. Tastes pretty darned amazing, too!

4. Dress it anyway you like

You can dress it simple. You can dress it up fancy. You don’t have to dress it up at all (risqué!)

Sometimes a dessert this good does deserve to be dressed to the nines. Robed in gold(en caramel) with jewel-encrusted slippers (delicious pecans in the crust). Fancy, fancy. Caramel Pecan Cheesecake is a not-so-subtle way to amp up the classic. You almost have to say it snootily, with your pinky in the air: Cahr-mel Peh-cahn. Delish.

5. Cheesecakes are relatively simple to make.

This Easy Cheesecake is simpler than simple. And it makes a smaller amount than all of the recipes listed above, in the off chance you were hoping to be a bit kinder to your waistline, while still satisfying your cheese-tooth.

You don’t need to tell your family and friends that this dessert was such a cinch. What they don’t know just makes you look even better. I think all that praise might just call for another slice!

Once you bake, devour, and enjoy these cheesecakes, take a moment to rate and review them. Don't be shy, shout your love for this classic delight all over the recipe section.

And as always, share a slice or two with your loved ones. There are many other recipes for this creamy dessert on our site search "cheesecake" on our recipe page. You won't be disappointed!

1. On stovetop, mix and heat the pork, beef, peas, carrots and onions in a deep-frying pan.

2. Over low heat, add a ladle of your preferred gravy to warm it up. Reserve another ladle’s worth for the plating. Cook mixture for roughly 3 to 5 minutes.

1. In a small deep fryer, heat canola oil to 375ºF and add chopped potatoes. Deep fry potatoes for 3 minutes to get them extra crispy.

2. Remove the fries from of the oil then sprinkle them with garlic salt.

Topping & Plating

1. Place fries on plate first. Add the cheese curds next. The reserved ladle of gravy mixture is then added to the fries and cheese curds with The Works mixture scooped on top.

Ode to fries

Blake Lingle, co-founder and co-owner of Idaho’s Boise Fry Company restaurant, has written an ode to French fries titled “Fries! An Illustrated Guide to the World’s Favorite Food.” (Photo: Princeton Architectural Press via AP)

NEW YORK - Fried or baked, sprinkled with truffle oil or flavored with crumbled herbs, french fries are an enduring dish, fancied up or served the simple way around the globe.

But what do we REALLY know about the history of the lowly sliced potato, or in a broader sense, the lowly sliced yam, okra or just about any vegetable that can be, well, sliced and fried, sauteed or roasted, coated or battered. Blogs, books and recipes abound. Add to the record a kitschy, new book, “Fries! An Illustrated Guide to the World’s Favorite Food,” by a restaurateur from the heart of potato country, Boise, Idaho.

Blake Lingle, co-founder and co-owner of the Boise Fry Company, with four locations there and one in Portland, Oregon, has some fun with his bite-size guide, written not for the hardcore foodie or food historian but the rest of us — just regular old potato lovers.

Lingle makes clear that he’s no food scholar. To sum up the history of fries, he broadened their definition beyond sliced potatoes, to include yams, sweet potatoes and other vegetables prepared in different ways. Therein lies some interesting conjecture.

For instance, one of the earlier references to frying is the Bible’s Leviticus, 2:7 to be exact: “If your grain offering is cooked in a pan, it is to be made of the finest flour and some olive oil.” Is it possible that a vegetable made its way into the pan, Lingle wonders. The book of Numbers references cucumbers and leeks, among other things, in 11:5.

Some historians claim that Egyptians were frying foods as early as 2500 BC. Lingle is betting that vegetables were among them.

But the Romans wrote stuff down, including what is considered the world’s oldest cookbook, the Apicius, likely compiled between the late fourth and early fifth centuries AD. It includes a recipe for fried chicken with fried vegetables. Lingle found no evidence, however, that vegetables were sliced.

More to the point and elsewhere in the world, it’s probable that sliced potatoes were included in an Andean dish called Pachamanca during the Inca Empire. If so, the Andean fry predated the European fry by a few hundred years. The Spanish stole the potato, and possibly the sweet potato, from the Incas and brought it to Europe, Lingle said.

But it was a Belgian journalist, Jo Gerard, who claimed sliced potatoes were being fried alongside fish in his country in the late 1600s, predating the same claim by the French by three quarters to a full century, Lingle said.

The Belgians blame the Americans for mistakenly giving french fries the name when they confused French-speaking Belgian soldiers in possession of some sort of fried esculents with French-speaking French soldiers during World War I.

Regardless, Belgium does appear to consume more fries per capita than any other country, Lingle said.

“There seems to be a certain amount of conflicting information out there,” he added in a recent interview. “I don’t know what the true answer is.”

Fries remain all over the map, as a default side in the Americas and Europe, and often considered among the national dishes of Britain and Belgium when served with fish and mussels, respectively, Lingle said.

So where are most potatoes grown?

Fifty years ago, China was the world’s fifth-largest producer behind the USSR, Germany, Poland and the United States. Today, China is the largest producer, Lingle writes. But in per-capita terms, when it comes to potato and fry consumption, Americans eat twice as many potatoes as the Chinese.

Next to no research exists on fry consumption by country, beyond the frozen-fry market, Lingle writes. Most fries are initially cooked in factories and cooked again in homes, restaurants and “friteries.”

One thing is sure: chefs are having a fry field day, Lingle said. Many are hand-cutting, inventing signature coatings and dips and experimenting with techniques often reserved for other foods, such as dehydration and sous vide, the method of sealing food in plastic bags then placing them in water baths or steam.

And then there’s the hash brown question. Are they fries?

“Yeah I think hash browns are fries,” Lingle laughed. “If it’s been sliced and then cooked some way it’s, in my opinion, a fry.”

Copyright 2016 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Sara’s Weeknight Meals: Season 3

The hamburger is so all-American and well-loved that by comparison even baseball and rock’n’roll are alien and obscure cults. We eat them year-round, at any time of the day or night, plain or fancy. Remember Wimpy? Deep in the pit of our soul, almost all of us share the cartoon everyman’s monomanical hunger, which drove him to propose the exact same deal to his pal Popeye over and over again: “I’ll gladly pay you Tuesday for a hamburger today.”

I love burgers, too, but I’m at least slightly discriminating. I need to know what went into my burger. And the best way to be sure of your burger’s pedigree is to grind the meat yourself. This is easier than you might imagine. All you need is a free-standing meat grinder or an attachment to your stand mixer. (Kitchen Aid makes a very good one). You can also order a reliable ground meat mixture online — see sources below — or hunt up a good butcher, as we did in Philadelphia at Esposito’s. (By the way, don’t you think Jordan is a dead ringer for the young Bill Murray?)

So this show is an ode to hamburgers…with a little nod to their eternal sidekick, French fries. Every night is a good night for a burger.

Where does the show air in your neck of the woods?
Click here to find out!

Homemade Cheez Whiz

Love homemade Cheez Whiz and want even more recipes for homemade junk food treats? Pick up a copy of my cookbook Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats on Amazon, Barnes & Noble, or your local indie bookstore!

Since I come from the western side of Pennsylvania and not the eastern, my iconic sandwich familiarity has always centered around chipped chopped ham or kolbassi instead of cheesesteaks.

And whether for better or worse (I&rsquom not trying to start another PA culture war) we don&rsquot put Cheez Whiz on our pork products out there in the &ldquoBurgh.

In fact, apart from a college-era flirtation with Tostitos-brand &ldquoqueso&rdquo in a jar, I stayed away from gelatinous cheese spreads of all kinds.

Photo: Casey Barber

Instead, I preferred to melt shredded cheddar over my nachos or throw a few hunks of Velveeta into my mac and cheese sauce if necessary.

I&rsquom not sure I had ever tasted true Cheez Whiz in my young life, to be completely frank.

But when I received a reader request for a homemade Cheez Whiz recipe after posting my nostalgic ode to broiler nachos, how could I say no?

Plus, I had an ace up my sleeve in the form of Grant Achatz.

Yes, that Grant Achatz, modern chef extraordinaire, the one whose recipes encouraged me to buy things like huge tubs of soy lecithin for caramel popcorn in foam form, and to dehydrate bacon in my oven for hours at a time.

Photo: Casey Barber

The following recipe was originally inspired by the cheese filling in Alinea&rsquos Cheese, in Cracker dish, but&hellip it&rsquos much, much easier.

Making homemade Cheez Whiz doesn&rsquot require any overly complicated techniques, esoteric ingredients, or professional-grade knowledge.

I am living proof that you can successfully accomplish this in a regular old kitchen. (With a barely-working stove, even.)

It&rsquos so easy, in fact, that while I&rsquom hard at work making the soft pretzels for our TV binge-watch nights, my non-cook husband takes the lead on making the Cheez Whiz and doesn&rsquot sweat it at all.

Photo: Casey Barber

The recipe has been tweaked and adjusted again and again over the years, and this is the point where I&rsquom really happy with it.

If you&rsquove ever broken a chip in a jar of gelatinous queso, this smooth, velvety version will be a revelation.

No fillers, no binders, just creamy dairy and spices.

Watch the video and get the recipe below to make your own homemade Cheez Whiz for (almost) instant gratification.

Customer reviews

Top reviews from the United States

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This book is a thoroughly enjoyable read! Lingle's literary style combines the food-source journalism of Michael Pollan, with the chemistry and historical nerdiness of Alton Brown, with the light-hearted humor of Dave Barry. While it is a self-professed "whimsical ode to the fry" I actually found myself learning quite a bit in between giggles and laughs. Like any great teacher, Lingle's passion for his subject is palpable, but he so has a talent for presenting his material in an accessible and creative way. My personal favorite was the how-to-cook-a-fry flow chart. But what is also impressive is how much research clearly went in to this little book. There are only 5 chapters, but they average 15-20 citations each. That's more per chapter than most people's college thesis. And his exploration of the subject takes him all over the world, exploring how each culture has approached frying potatoes. I never knew there was such diversity in how one could create a fry. I'm inspired now to try to make more on my own at home and will use this book as a guide.

A great gift for any foodie or fry-aficionado who is interested in re-exploring what they thought they knew about about a universal favorite.

A Cheeseaholics Ode to Poutine

So it is true that I never realized that so many people have never been introduced to the wonderful invention that is POUTINE.

Traditionally poutine is made with french fries, cheese curd and beef gravy. It is heaven on a fork. There are cheaper substitutions that use shredded mozzarella in place of fresh curd and to me it is still delicious, I prefer it to curb, but traditionalists would shun me if they heard that.

Poutine holds a very important role in my teenagehood. One day in my last year of highschool I was ordering my traditional (almost daily) fries and gravy from the cafeteria and I guess the lady misheard me or had poutine on the brain (who wouldn’t honestly, as I said it is heaven) and accidentally added cheese before my gravy.

I tried to catch her attention to stop her or fix it but I was getting moved ahead in line and couldn’t do anything about it. I didn’t not ask for this piece of deliciousness, heck, I have PKU! I didn’t even know that this WAS heaven. My honest evaluation of the situation was “heck, it’s not meat it can’t have THAT much protein in it…. right. ”

So I said to myself, one day isn’t going to kill me…. I will just go back to old reliable (aka fries and gravy) tomorrow. So I went to sit and eat…. and bit into HEAVEN. (I am a writer and fully aware that this amount of repetition is not necessary and even ridiculous but I am desperate to stress a point here)

The poutine worked its ever-loving magic on me and I was smitten. So smitten in fact that I ate poutine EVERY DAY at school for a WHOLE MONTH! Then I went in and got my PHE level taken and it came back at about 1400umol/L and my mom says to me your level is crazy high what have you been doing? And I say NOTHING. All I do is eat poutine for lunch every day….

Did I get in trouble. But to be fair I didn’t know how much protein was in the fries, the gravy or the cheese. My mom and I didnt do my diet together, and I never counted my intake during that time so I truly didn’t know.

Sadly even though I knew better (not by the books how much cheese was actually worth in phe) just that it was forbidden, as I said I was smitten and I have since spent the last 15 or so years of my life cheating on my diet by sneaking poutines whenever I could. I seriously consider this an addition.

I am a cheeseaholic. I think I will always be a cheeseaholic and I think I will always be one, 10 year from now (unless PKU is cured) I will hopefully be a recovering cheeseaholic, that can say “it have been 10 years since my last poutine, on my honour…”

I think I might not be having as much issue with this is some of the cheese options that I see Americans talk about were available to me. If I had a half decent MELTABLE shredded cheese and could make a poutine whenever I wanted I would TOTALLY do that. But Cambrooke non-melting, warm cheese just doesn’t give me the full poutine experience and leaves me lusting…

If I could go back and relive that day again knowing what it did to me now. I would have said, “can you make another? I am allergic to cheese…” whats done is done though and all I can do now is warn PKUers to stay away from a food you can’t consistently work in your diet. If you fall in love with it you just keep going back and back to it even though it hurts you.

All this to say if YOU don’t have PKU or have a great meltable cheese option that’s lo protein…. you should TOTALLY make this for dinner tonight!

For those that would like to join my cheeseaholic treatment program, click HERE

Thursday, October 3, 2013

Ode To French Fries

I fell in love with Pablo Neruda in 2009 when my husband gave me "Twenty Love Poems and a Song of Despair." I had never heard of Neruda before ( Sorry poetry lovers, I know Neruda is one of those super loved poets, loved by poetry readers and the modern-liberal-arts-college graduate writing students..). I kept this book by my bedside and would read the poems, some over and over, almost every night. Four years later, I still cherish these peoms and sometimes with the intention of opening the book, I will look at the cover and actually find it fulfilling.
Last Spring, I had the priviledge of being introduced to Neruda's "All the Odes" in my creative writing class. One poem that struck me and stuck, is "Ode to French Fries" which made me think of how amazing it is to have the ability to make french fries seem so (can't find the perfect word)! I have had some heavenly french fries but Neruda's beat any that I ever had. Enjoy!

Ode to French Fries, by Pablo Neruda
Translated by Ken Krabbenhoft

What sizzles
in boiling
is the world's
into the pan
like the morning swan's
and emerge
half-golden from the olive's
crackling amber.

lends them
its earthy aroma,
its spice,
its pollen that braved the reefs.
in ivory suits, they fill our plates
with repeated abundance,
and the delicious simplicity of the soil.

Watch the video: Chilli Cheese Frieswendys ghost pepper FriesHow To Make Fully Loaded Friesghost hot sauce #fries (August 2022).