Gawd, y’all. Down here in the deep South of Arkansas we call 'em ‘Tater Logs’
(There’s lunch, for ya)
What do you like to put on your chips (as opposed to fries)?
I had never had salt and malt vinegar on deep-fried potatoes until I lived in the UK. In Czechoslovakia, I’d smother them with tartar sauce. Jamie Oliver makes fish and chips with a side of curry dip. At McD’s, I order curry sauce to eat with their country-style wedges.
When I make thick fries at home, I sprinkle them with Lowry’s seasoned salt before pouring on the spicy ketchup. Yum!
Does anybody eat them with plain mayonnaise, like Vincent Vega had in Holland?
Yep. I’ve been known to alternate between ketchup and mayo at the same time, without succumbing to the temptation known as “fry sauce.”
About the only time I eat steak fries is at Red Robin, and then I have the waitron bring ketchup, mayo and BBQ sauce. What can I say, I like variety. 
I’m not sure I’m parsing the sentence correctly, but I just want to point out that “frenched fries” is not a term used in the US. It’s “french fries”.
Mayo? Yech. I use a mix of ketchup and malt vinegar, or sometimes 1000 island.
If I’m not mistaken, French pommes frites are thinner and browner/crispier than your typical American french fry (which I guess is not capitalized). Perhaps this is what the OP is referring to.
As I recall, Humbert Humbert made a derogatory remark in this regard in Lolita. (“And they call those fries ‘French,’ mon dieu!”
I just want to add that in the US’s Pacific Northwest we’ll usually call potato wedges “Jojos,” although the name should only apply to wedges that are breaded and well seasoned.
Americans will usually just add an adjective before “fries” to describe the various cuts used. However, the definitions are fuzzy at best and change over time. When was the last time you heard “julianne” fries? How thick, exactly, are “shoestring” fries? I think it would be no more than half the width of a pencil, but some people call McDonald’s fries shoestring.
Are you thinking of *julienne *fries? *Julienne *is a French term meaning thinly sliced, like matchstick fries (yet another variation).
(A few years back, I was dining in a restaurant in Riga when some American tourists at the next table ordered Mushrooms julienne, which is actually a Russian dish. They were expecting some sort of vegetable salad and got chopped mushrooms baked in a sour cream sauce instead. I have no idea why the Russians decided to give this culinary delight a French name meaning “matchsticks,” but they did.)
Has anyone outside of Canada sampled poutine?
I’ve tried it, but didn’t particularly care for it. I love cheese curds, but think brown gravy should be poured over mashed potatoes only.
There’s a food cart on Hawthorne that does poutine and my gods is that the most amazing example of drunk food possible! I think they might even source their cheese curds to the Tillamook factory too, which would be another level of awesomeness since poutine curds are supposed to be as fresh as possible.
Poutine is one the growing food fads here in upstate New York. Every trendy restaurant has a variation on them, and there’s even a poutine food truck. Most of them add meat to the fries rather than just gravy and they can serve for a full meal.
Frozen fries range from steak fries (rectangular cross section, lowest in fat) to just plain french fries (square cross section) to fast food fries (smaller square cross section). The british fish and chips that come up in a search are around the middle, perhaps just a bit thicker than regular fries.
Today’s paper has an articleon the top five local fried fish dinners, all with pictures of their fries. Maybe Quartz can say if any of them come close.
They have a version at Disneyland and Epcot. Both are pretty good- no the version at le Cellier is *fantastic. * Not canned brown gravy- beef reduction.
Just had Fish ‘n’ Chips at a Culver’s, and I got to pick my “sides”. I said “Well, I’ve GOT to have those big, thick fries…” They look about the size of the first photo in this thread.
I think you may have to be in the Midwest. Worth a drive, though, they just brought back Walleye filets. Crispy outside, buttery inside. (Wow, I chose Culver’s tonight over the local taverns that do great fish frys on Friday nights…)
ETA: Madison, WI has a couple places that do poutine. Cooper’s Tavern on the Capitol square has very authentic stuff… ordered it as an appetizer and was too full to eat dinner.
You might find this song relevant.
When I was in grad school, I had a summer job that took me through NW Wisconsin. One thing I really enjoyed was the Friday night fish frys, where I was able to sample sorts I’d never tried before.
One place that sticks in my memory is the town of Hayward, where they have the giant Muskie:
I spent the weekend there, so I was able to try genuine buckwheat pancakes for Sunday breakfast. I spent the rest of the day feeling as though there was a ball of lead sitting in my stomach!
The Friday night fish were great, though! 
Brilliant!
The comments indicate it was shot in NYC, but my initial response was “Oh, wow! Ottawa!”
The lil’wrekker always has French fries with a vanilla shake. She dips the fries in the shake. I laugh every time I see it.
I used to take my daughter to McD’s after church every Sunday. Even before she could talk, she’d take the top off her Filet-o-Fish, carefully layer her fries over the fish, and then reassemble and eat the sandwich. If any were left over, she’d use them to scoop up the tartar sauce stuck to the wrapping.
She’ll be 24 this weekend, and she still eats a Filet-o-Fish the same way.
Come to think of it, I had a girlfriend who did that too, except with the sundae soft-serve instead of a shake.
My daughter does that with any hamburger.