We are a subsidary company of Anil Products Limited, India by name Basca Farms.

We wish to import bulk quantity of French fries and to sell in Domestic Indian market under our brand name Basca Farms.

We need the Contact details of Belgian Fries manufacturers to have tie - up for importing the best quality products.

Hi Michel,

We are looking for videos of people making Belgian fries. We're also looking for videos of people eating them with mayo, and the first Belgian fry shop, which appeared on your website. Would you have any suggestions?

Our program is "food Paradise" on the Travel Channel, and our newest episode is about Deep Fried Foods. I tried sending an E mail to Michel&belgianfires.com and it got returned. Thanks so much fo your help!!

I want to make some of the sauce they use on the Belgian Fritz but I cannot find the recipe. I used to eat them in Belgium and have not had them in years and they are without a doubt the best Fritz I have ever had. Can you help me? I know mine will not be as good but anything is better than none at all. I have been trying to find out what the sauce is for years. I was last in Belgium in 1973. Thanks Judy. P.S. Just found you site/keep up the good work.

No FRIETKOT IN SHANGHAI (says Kenji)?
There IS a frietkot in Shanghai,...at the exhibition, just in front of the Belgian pavillion; and they are real Belgian Fries.
It is managed by Léon (Brussels Mussels restaurant) and unfortunately will not stay beyond Oct. 31.
Anyone interested to open frietkots (many !) in that fantastic city of 18 million inhabitants ?
And, by the way, if you want the pictures, ask me (I can't uplod them here): they will show you how the CHinese like our BF !
So the potential is there...
Talk to you soon
JP

Dear Michel,

I read with interest your very informative and fun site, it was however by coincidence that i got onto it as i was looking for some typical photos of the bygone years of the frituren in it plate-land (by the way my country of origin).

I also must congratulate you for your interest, enthusiasm and all the work done, but more so that you are taking the patate frit to new heights world wide. So well done once again.

To give you a bit of back ground on myself , i come from a family that owned and operated a few frituren and ice cream stalls back in 1940 up to late 1960 they were mainly situated on parking lots on limburgse koolmijnen.

My grant parents gave it up as being to old ,none of the sons wanted to carry on and me still being to young had no say in the matter and they sold them( what a shame). Now i am much older and have some odd 40 years of chefing and hotel management behind me with the last 15 years runing my own Hospitality show Deli's, cafe's and restaurants. when some free time i am also doing F&B consulting work. Then not so long ago i got the cravings for a goeie frit but were i live you only can get the Mcdonald stick yak, so i said to my other half there must be scope goeie frit but above all i want to revive that what my grandparent used to do their whole lives you know it sits in the blood. That triggered me to travel to Burma purchased 10 ferry's ( Is an old bus ) build mostly by the British in late forties when they were the occupiers of this country. Two months ago started in fitting them out as a typical friten kot. We hope to launch by December 1, 2010 and how knows maybe we have a new fritten king in the working but in Burma. That is the story So if you ever travel this way out and you want a frit with stoofvlees and mayo from Belgie hey you can find us in Yangon for now but plans are to set up also in Mandalai if you mis yangon.
Will certainly update you and send some Photo's

Regards
Michel

Very nice site! It was mentioned in an article in the china daily and as a belgian frites lover who can't find any decent frites in shanghai, I couldn't resist to check out your website.
Unfortunately no frites kots in shanghai were mentioned.
I do want to make 1 recommendation though: La Patate in Phnom Penh, Cambodia. A very cosy frites kot serving Belgian beer and run by a very friendly Oostendenaar (forgot his name) that migrated to Australia and is now retiring in PP.
You definitely have to check it out!

Greetz and keep up the good work!

Kenji

Enjoying your website. JUst finished first batch of frites!!! Lived in BE for six yrs. SHAPE (Mons).

My problem is the same as Lester's (56) below. What are we doing wrong??? :-


(56) Lester
Mon, April 2010 11:26:17

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Hi,

I'm a big fan of your site! I was thinking actually about setting up a stall selling belgian fries, and have been experimenting with the potato. However, i encountered some problems which i hope u can help.

I fry the potato according to your method, but always it turns out brown instead of golden. If i vary the time such that the fry is golden, it will not be crispy but kinda soft and oily instead. It's only crispy when the fry somehow turns brown.

I'm at a loss of what to do in order to achieve the crispy golden belgian fry. Could u offer some advise?

Hia Michel & All,

I love decent fries and after a trip to Brussels decided to have a go at making proper Belgium Fries. Before, I'd just got frozen chips and chucked them in hot oil (sorry if I blaspheme :-)).

I just cant seem to get it right though! The recipies - both here and on other sites - are pretty straightforward; Cut to 1cm square chips, put in 160C oil for 4-8 minutes, then in 190C oil until golden brown. Easy enough one would think

I got Bintje potatoes. I cut them to 1cm chips. I them put them in cold water for about 10 minutes then dried them well. Heated the oil to 160C and put the chips in for about 4 minutes (more than that and they started to brown). Then heated the oil to 190C and put the cooked chips in. This is where it all starts to go wrong - the chips dont seem to brown evenly but form dark brown blotchy areas and light areas!

I have tried various temperatures of oil but just cant seem to do it! Does the type of oil make much difference other than taste (I'm using canola)? Does this description ring any bells with anyone?

Thanks in advance & thanks for the site Michel

Hi Mich!

Sarah writing to you from the United States. I love your website! Several months ago, I embarked on a mission to cook my way around the world in alphabetical order. Wednesday night, I'm cooking Belgian food and am planning to use your recipe for fries and mussels! I'm going to serve a Belgian Endive salad as well. Check my blog on Wednesday night-I'll give you a shout out and credit for your recipes! http://whatscookinginyourworld.blogspot.com/
Great job!!