The personal blog of author Kelly Sedinger, chronicling the adventures of one overalls-clad wanderer.
Brown mustard. Or maybe honey. I used to dip my Chicken McNuggets and fries in honey when I was a kid and could still stomach Chicken McNuggets.
Thousand Island dressing.
I usually eat my fries sans condiments anyway but occasionally, for a little variety, I do dip them in some hot barbeque sauce.
A lot of locally owned restaurants and fast-food joints here in Utah and southern Idaho offer a local delicacy called "fry sauce," which I've never encountered anywhere else. Recipes vary, but the simplest (and most prevalent) variant is a just a mixture of mayonnaise and ketchup that creates a pinkish, sweetish dunking condiment. I also enjoy the sauce offered at one local chain, which is made from a fairly sharp-flavored BBQ sauce and mayo.If that stuff doesn't count for this conversation (because of the ketchup content), then that white sausage gravy that's commonly ladled over chicken-fried steak.
Malt vinegar.None of my most-recent ancestors are Brits, but some of the farther-back ones are. Genetic memory, perhaps?
Blue cheese dressing. Try it mixed with ketchup. Amazing, no lie.
Normally nothing. BUT, if I'm at The Dakota (where I saw Dave Brubeck, RIP), THIS.http://www.yelp.com/biz_photos/dakota-jazz-club-and-restaurant-minneapolis?select=wwtqwSXj4RfofQLwO-SJmw#wwtqwSXj4RfofQLwO-SJmw
Oh, or dipping them in a chocolate shake is pretty awesome too.
Salsa! Specifically, Herdez brand. Very tasty.
Mayonnaise, which I will actually ask for on occasion.Or ranch dressing.Or tartar sauce, if I'm having fish and chips.Or chili that dripped off the hot dog, if I'm having a chili dog.
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