Monday, September 17, 2012
Food Finds Get in Ma Mouth: Pimento Cheese Fries Edition
Posted by Brad Kaplan @BradKaplanATL on Mon, Sep 17, 2012 at 11:29 AM
- www.cynicalcook.com
- Pimento cheese fries at Farm Burger
When I eat at Farm Burger, I tend to order on the healthier side. Their quinoa burger is one of my favorite veggie burgers in town (though I prefer the old version of it with arugula and pickled onion and goat cheese to the version currently on the menu, featuring marinated beets). And the daily special salads or veggie sides tend to be wonderfully seasonal and fresh. Milkshake? I don't need those fat grams. Cheeseburger? I really don't care for Farm Burger's actual burgers - in my experience, they veer from raw in the middle to decidedly dry.
So, pimento cheese fries? Out of respect for my waistline and due to a general aversion to pimento cheese above room temperature, I wouldn't normally order those. But a friend, insisting strongly, convinced me to share a basket. I am glad we did.
Farm Burger's pimento cheese fries arrive in a basket lined with wax paper, a heaping portion of long skin-on fries dotted with clumps of yellow pimento cheese in the midst of transformation from solid to liquid, a smattering of sliced pickled jalapeno giving a needed jolt of color and a less-needed jolt of flavor. The main ingredients are definitively potatoes and fat. I'm not complaining, just saying. The fries ring true with freshly cut potato flavor, slightly limp with oil, and they seem to rejoice in their lack of refinement.The melting mess o' pimento cheese shouts out a warning: use your fingers only if you welcome oil stains and smears on your shirt and pants.
Like I said, I typically like my pimento cheese at room temperature or below. Melting pimento cheese too often turns grainy and unpleasant. But Farm Burger's pimento cheese seems better suited to melting atop a mass of hot potato than most. There's no graininess here, only indulgence. And those pickled jalapenos? They provide a pleasing counterpunch to the fat - sharp, slightly acidic, full of manageable heat.
From now on, when I visit Farm Burger, I think I'll stick with my regular quinoa burger, but will go with a friend who just might try to convince me to share a basket of those pimento cheese fries.
_____________________________________________________________
Get in Ma Mouth is a look at delicious things around Atlanta. It all started with a fig and mascarpone donut "slider," but knows no bounds other than that of eager hunger - sweet or savory, solid or liquid, homemade or store-bought. Click here for an archive of "Get in Ma Mouth" temptations.
Comments (4)
Showing 1-4 of 4
Latest in Omnivore
-
Third-annual Peach Jam 2
How do you like them peaches?
-
Atlanta food events, June 17-21: International sushi day, Burger Badge Bash, and more
Hungry? Feast your eyes on some Atlanta food happs
-
We'll always have Paris (the app)
Eating well in Paris, thanks to my iPhone and Patricia Wells
- More »
More by Brad Kaplan
-
Cali, Colombia - 'Parts Unknown' 4
Dangerous diversion? Or missed opportunity?
-
The Atlanta Manhattan Smackdown 11
Eleven of Atlanta's best bars duke it out
- More »
Search Omnivore
Recent Comments
-
Re: Grazing on Cheshire Bridge Road
I am certain that if they ever "clean up" Cheshire Bridge that the restaurants that…
-
on June 19, 2013
-
Re: 11 things you should know about Paper Plane
I mean most of the people who take the whole "I could make that for…
- on June 18, 2013
-
Re: Third-annual Peach Jam
Why isn't the cocktail competition on Friday? Seems to me like that would be the…
- on June 18, 2013
-
Re: 11 things you should know about Paper Plane
The most expensive menu item is lamb at $16, followed by short ribs at $15…
- on June 18, 2013
-
Re: Toscano and Sons' final day on Marietta Street draws near
You Decaturites!--as though Decatur doesn't have enough great markets and eateries! Sure, Toscano is a…
- on June 18, 2013
-
Re: Third-annual Peach Jam
Isn't it a little early in the year for peaches?
- on June 18, 2013
- More »
Top Commenters
