For no particular reason today, I’m not feeling terribly political. Instead, I’m thinking about the odd joy of regional foods. Since we’re in Utah, we’ll have to do the obligatory green jello jokes.
For my money the most unique Utah food is . . .
Fry Sauce!
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#1 by Richard Warnick - February 1st, 2007 at 16:32
I would include any Utah dish that was made into a 2002 Olympic pin. That includes green jello, fry sauce and funeral potatoes.
And I’ve been around long enough to remember spudnuts.
#2 by Frank Staheli - February 1st, 2007 at 20:09
Utahns love any kind of ice cream. And ranch dressing on everything. Hey…I wonder…
#3 by Cliff Lyon - February 1st, 2007 at 21:01
Fry sauce. No question.
And its much closer to the way the French eat their fries – straight mayonaise.
Is it the Masonic influence? Anyone know?
#4 by ginny - February 1st, 2007 at 21:21
Oh, fry sauce, how I do miss thee. How good it is that you are available for sale online. Or, via snail mail, available for purchase from another fine purveyor.
So, which is better? Hires, or Arctic (sorry, “Artic”) Circle?
#5 by Nephi - February 1st, 2007 at 21:33
Ginny, little secret here – mix equal parts mayonnaise and catchup together and spice to taste. You will likely be pleasantly surprised.
#6 by ginny - February 1st, 2007 at 23:14
True, but I’m not likely to make French fries at home, or make up my own sauce before going to Burger King. And I’m trying to eat healthy here.
Although… it’s probably pretty good on a Gardenburger. Hmm.
#7 by Nephi - February 2nd, 2007 at 09:10
Then might I suggest Tater Tots? They are much healthier than FFs anyway.
#8 by Glenden Brown - February 2nd, 2007 at 09:25
I have some good friends from Argentina and they cannot fathom fry sauce but they eat their fries with straight mayonnaise.
I think the best fry sauce is found at Crown Burger.
#9 by Jeremy - February 2nd, 2007 at 10:19
Complete agreement here. Fry sauce is the best uniquely Utah food…and Crown Burger has the best fry sauce available.
I like Arctic Circle’s fry sauce too. I noticed the other day that it has butter milk listed as one of the ingredients. Interesting…
#10 by Nephi - February 2nd, 2007 at 11:11
“Butter milk” makes for more healthy obese Utah children.
#11 by ldsnomore - February 2nd, 2007 at 14:07
Do you think “poutine” will catch on here? From Wikepedia —
“Poutine (pronounced, roughly, poo-teen, or poo-tin;) is a dish consisting of french fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy) and sometimes other additional ingredients. The curds’ freshness is important as it makes them soft in the warm fries, without completely melting.
Poutine is a fast food staple in Canada; it is sold by many fast food chains (such as New York Fries and Harvey’s) in the provinces, in small diners and pubs, as well as by roadside “poutine trucks” and “fries stands”. International chains like McDonalds, A&W, Kentucky Fried Chicken and Burger King now sell mass-produced poutine across Canada. Popular Québec restaurants that serve poutine are Lafleur Restaurants, Chez Ashton, La Belle Province, Stratos, Fusée, St-Hubert, Bravo and Valentine. Also, poutine is very popular in student cafeterias in high schools and universities.
Poutine is available in only a few places outside of Canada, including the northern United States and a handful of Canadian-themed restaurants and pubs throughout the rest of the world. Some popular Canadian travel destinations (such as Mexico, Florida, and Taiwan) are also known to have poutine available, but only sporadically or at the behest of Canadian expatriates.
#12 by glenn - February 2nd, 2007 at 19:40
Pou-tine sounds like the post 2 am drunken staple at Nectors’ minus the cheese. Ask Cliff or Neph about the dietary beauty of a Nectorinny menu for college bachelors without a meal plan. 5 bucks a day, ah simpler times.
#13 by Nate Smith - February 2nd, 2007 at 19:49
Ahh yes, the joys of the new world. I love taters! And beans!
#14 by Caveat - February 3rd, 2007 at 22:26
Fry sauce ’shooters’ and a green-jello I.V. drip….Stat.