Hey, Martin. The fries I mean usually come from small stands by the sides of highways in Quebec. The stands are called 'casse croutes' (sp?) and they are cut from potatoes like right there (or at least within the past hour. They are deep fried to a medium-dark brown and served with salt and vinegar. Ambrosia, sheer and utter. (That is not steer and udder.)

Sometime in the future, you and I will have to get loose in Chicago AND Montreal to do the taste tests. However, it's beginning to seem to me that Chicago dogs would go very well with Quebec fries, and steamies with Chicago fries.

Man, I am getting hungry. Later, buddy.

Bruce M