Fraunch fries and Peru, heh heh... "Gee Ricky, I'm real sorry your mom blew up!"
Actually there is (at least used to be) a great Belgian-style frites place in the East Village on 2nd Ave at 7th St. Just a little hole in the wall called Pomme Frites, but they make these absolutely awesome double-fried potatos with dozens of sauces to choose from and serve them to you hot in a big paper cone for take-out. I fondly recall a spicy curry sauce and other pleasurable choices... mmmm...
I can confirm that we too in the far reaches of Las Vegas also eat fry sauce. Mmmm... fry sauce... I like the excitment of ordering fry sauce in a different place to see what extra ingridient they will mix in. (BBQ sauce, relish, "assorted spices")
This makes me laugh to read - my wife went to BYU, and one time we were at dinner with some of our friends from Utah when one asked for some fry sauce - I'd never heard of it, and got this really confused look on my face and my wife just started laughing at me.
Fry sauce is actually one of my favorite options, although I voted for the bacon double cheeseburger. ;)
And that poutine stuff sounds just nasty. <shudders>
Arctic Circle used to give little packets (like Sweet & Sour Sauce cups at KFC) called "Fry Sauce". Damn that stuff is good (you have to mix it in just the right consistancy and with the right ingredients -- not just random stuff that you have lying in the ice box).
1 tbsp mustard (english is good)
salt & pepper
2 egg yolks
1 1/4 cups oil (olive, sunflower..)
1 tbsp vinegar (white is good)
* Beat together mustard, salt, pepper, and yolks.
* Add oil a few drops at a time, beating into the egg
mixture until fluffy (add until you have no more oil
left or are bored)
* Add vinegar a few drops at a time, beating into the
egg and oil mixture until fluffy. This will cause the
mixture to lighten in colour and smell and taste as
mayonaise should. More vinegar can be added to taste.
* Use within 5 days.