Things we eat: November 2008 Archives

I mentioned yesterday that reader Mark gave a good explanation behind why people like to dip their french fries in a Wendy's Frostee.

His thoughts? "Sweet AND Salty! Such as Scrapple and Syrup, I have noticed that Yorkers like their food sweet and salty together. Everyone hold your lunch...here is a brief list of what I find (family learned) tasty..."

He goes on to mention his love of scrapple with King Syrup, as well as Ritz Crackers and Rutter's Chocolate Marshmallow Ice cream (using the cracker for a scoop), the now-famous Frostee Fries, and of course fluffernutter.

He wants to know if this is a personal thing, or if it's regional? "I know other people in York that share some of these tastes with me and have not witnessed this outside of York (I lived in and around Baltimore for almost 15 years)," he writes.

What do you think? Sweet and salty? The example that comes to mind for me is Mack's in Dover Township, where they put a mini pretzel wheel on top of your ice cream cone. Maybe that goes to help prove Mark's point! What do you think? Are there other examples of sweet/salty that you like, that I'm missing?

You might remember a couple of weeks back, I asked what your favorite condiment was for french fries.

I got lots of answers.

Of course, there's ketchup. That's my choice for fry condiment. But I'm open-minded, so I accepted other answers too.

Joe mentions the "disgusting combo of ketchup and mayo." I think he's right... that's disgusting. But I've seen it done!

Jo says vinegar. If you've walked by a Bricker's fries stand at the fair or any other local event, you've definitely smelled this one. (Although I know people who swear that vinegar is only for Thrasher's Fries at the Ocean City, Md., boardwalk, not for "local fries.")

Mark likes his with Old Bay; I think that's a good choice. He also mentions vinegar (and Thrasher's!), as well as melted cheese "stuff," and ketchup.

In an earlier comment, though, Mark brought up the most interesting french-fry topping. This one, my friend Kara likes.

It's... Wendy's Frostee (vanilla, right Kara?) as a dip for fries.

My personal opinion on that one? EWWWWW!!! But Mark mentions a good reason behind the Frostee-Fries combo. I'l leave you in suspense for today... more on that topic tomorrow!

Jo was kind enough to invite me to a recent apple butter-making weekend in North Codorus Township, which I ended up getting ill and missing.

But she was then even more kind and shared some photos of the two-day event with me. Take a look:

No, Mark, it's not King Syrup. :P

It's ketchup!

Specifically, Heinz Ketchup. I hate any other brand of ketchup. (Thanks to Dan for pointing out that distinction in a conversation the other day.)

We were talking about what we put on McDonald's chicken nuggets. (Yes, they're a diet no-no... but they're soooo good...) I maintain that I'm strictly a ketchup girl, no sweet-and-sour or barbecue or honey mustard. Not that those aren't good, but ketchup's better.

That reminded me of something Mark had mentioned in a previous comment... I'll leave you in suspense, if you haven't read his comment already, but here's your next pop quiz... what is an appropriate York County condiment for french fries? (Multiple correct answers here, so vote early and often.) I'll weigh in on that (fattening) subject in a coming post.