Ask the Memphian: What seasoning makes Memphis fries so good?
The seasoned fries from Ching's Wings. (Patrick Lantrip/The Daily Memphian)
The humble potato has a storied history since it was first cultivated in South America thousands of years ago. But Memphis’ culinary culture has definitely elevated the modest spud.
Sure, Peru has been eating the Causa Limeña — a dish of sliced yellow potatoes layered with yellow chili peppers and chicken, avocado or tuna — for the past 200 years. And, yes, Switzerland has Rösti, a savory, crispy-on-the-outside, tender on the inside pancake. Food historians estimate it was created in the early 1800s. And, by 1837, France was churning out pommes soufflées, double-fried potato slices that puff into little pillows.
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Ellen Chamberlain
Ellen Chamberlain is a global citizen who is happy to call Memphis her forever home. The Michigan native has worked in media for nearly 25 years as a radio broadcaster, journalist and ghostwriter. As The Daily Memphian’s food and restaurant writer, she gives readers inside perspectives of their favorite restaurants and the people behind them, suggestions for the best bites around town and the latest food news from in and around Shelby County.
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