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This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness.Together, they cited information from 18 references.Also, given 18th century economic conditions: "It is absolutely unthinkable that a peasant could have dedicated large quantities of fat for cooking potatoes. At least one source says that "french fries" for deep-fried potato batons was also introduced when American, Canadian, and British soldiers arrived in Belgium during World War I.The Belgians had previously been catering to the British soldiers' love of chips and continued to serve them to the other troops when they took over the western end of the front.Since a Frenchman (Parmentier) first made the potato popular, it is not surprising that the first reference to fried potatoes appears to come from France: in 1775, investigators there found fried potatoes in a dish.
A baked variant, oven chips, uses less oil or no oil.
As the place of origin of the potato, the earliest records of fries are found in Latin America.
One of the first documented mentions is given by Chilean criollo Francisco Núñez de Pineda y Bascuñán in his work Cautiverio feliz (1673), where he says that Mapuche women "sent fried and stewed potatoes" in a dinner while he stayed in the Fort Nativity during 1629.
or french-fried potatoes, are batonnet or allumette-cut deep-fried potatoes.
French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars.
"Pommes frites" or just "frites" (French), "frieten" (a word used in Flanders and the southern provinces of the Netherlands) or "patat" (used in the north and middle parts of the Netherlands) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites.