Nightmarish. Although some might just see a twist on poutine.
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It looks like it’s been eaten once already.
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I had to live long enough to see this?
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Blame @linguafood!! It’s her thread!
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Serving white rice with an omelet
I encountered this at Tin Fish in San Diego. It seemed to be Sysco clam chowder on waffle fries. I think I was too sober to appreciate it.
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I would totally eat that. I like all the ingredients, I like (vegetarian) poutine and nachos, chowder has potato in it anyway.
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I’ve always found potatoes (especially unpeeled) with eggs Benedict to be strange. You have an unctuous egg yolk and béchamel sauce, and then the horrible rough texture of potato skin. Nobody seems to peel potatoes these days; my wife tells me it’s healthier, but I don’t give a damn. I’m trying to GAIN weight (a monumental task for me). I’ve lost one-third of my body weight through illness. When you have your health, you have everything!
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Are you making a comment about how people might prepare omurice?
I don’t know what it is, but… It’s like this:
Fries. Fine.
Clam chowder. Not my personal fave, but also fine. Fries and clam chowder? Fine. I mean, a little odd, I guess. But it’s a soup. You want to add a starch to thicken it up. Oyster crackers are traditional, but why not fries? Or white rice? It’s fine.
Cheese. Now we’re getting a bit… questionable. Cheese and fries is obviously fine. But cheese and clam chowder? Still… it’s not reflexively “Oh, HELL no…”
green onions. Over fries? fine. Over chowder? unorthodox, but also fine. But for some reason, green onions AND cheese AND chowder sounds WAY worse than what any two of them would suggest. There’s some sort of unholy holistic synergy combining these particular ingredients, and it’s occupied my mind for the better part of the last 18 hours or so.
Yes, I could see how there might be some unfortunate clashing there. But I would be willing to give it a shot.
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No.
Not omurice.
But omelet, full on with veggies, meats, etc., as a standalone item, and then a mound of rice as a side.
I tried Chowder Fries in Salem, Massachusetts in Oct 2018. Not really my thing, but could be worse. They get soggy like poutine, so probably best eaten immediately and/or while drunk.
The version I had was covered in heaps of cheddar cheese. Chowder played second fiddle.
Being Canadian, we already have dozens of variations on poutine, with bolognese sauce (poutine Italienne in Quebec), hollandaise (various breakfast poutines, lobster poutine), butter chicken poutine, buffalo chicken poutine, pachos/Irish nachos, gyro fries, kimchi fries, war fries, shawarma fries, etc, so chowder fries seems almost predictable.
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I will never understand the concept of pouring sauce or soup or — really, anything — on (hopefully, ideally) hot & crispy fries.
The point of fries is to be crispy.
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I like fries even when they are not crispy. Like steak fries.
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I don’t see anything wrong with this. I don’t do it very often, but it’s been known to happen at the ricepad pad.
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No, I get it. At home anyways.
But at a restaurant? Weird, to me anyways.
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Yes, and you also like chowder poured over them. Different strokes, as they say.
I dunno if I do or I don’t, since I’ve never had it, but as mentioned, I like mushroom gravy poutine just fine. So I disagree that
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Fried things need to be crispy for me. Everyone else can enjoy soft, soggy, floppy fries — no water off my back.
