sro-popsitalianbeef-5.jpg

Pop's Italian Beef serves some very crispy specimens. [Photograph: Nick Kindelsperger]

As you may have noticed from last week's poutine feature, there are a few really good options for the hearty Canadian dish in Chicago. I, for one, can't stop thinking about it. Sure, contemplating the glory of gravy-drenched fries is a totally understandable addiction, but I've mostly been stuck on the description about how the fries should ideally be cooked. According to Huge Galdones, the native Montréaler who compiled the list, the fries should be "not too crispy on the outside, fluffy and delicate on the inside." The claim was echoed by a commenter, who wrote, "I like a thin crispy fry just fine, but it's only one style of many, and not my favorite."

Do a lot of people really prefer this style? For years, the only fries I thought worth eating were the ones with a crisp exterior. In fact, when I visit a stand, I try to clarify that I want the fries "extra crispy," because I hate dealing with limp specimens. Of course, even the crispiest fries would soften after hot gravy was poured on top, so perhaps the potato flavor is more prized for that reason. Regardless, it's an interesting discussion.

So, what do you think? Do you like your fries extra crispy, or is a little softness okay? Let us know by leaving a comment!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: