Iam fond of food, and not ashamed to admit that my fondness includes fast food. I particularly like the side orders such as onion rings and fried potatoes, or as they are known, French fries.

During the first Gulf War, the adjective “French” became unpopular due to France’s reluctance to support our efforts in Iraq.

“French” was replaced with “Freedom,” and saw some popularity, but bad feelings between allies fade over time and we are back to calling fries “French,” although the accuracy of the word is disputed.

It is claimed that fries originated in Belgium, and the ongoing dispute between the French and Belgians about where they were invented is highly contentious, with both countries claiming ownership. The popularity of the term “French fries” is explained as a result of, “French gastronomic hegemony,” whatever that means, “into which the cuisine of Belgium was assimilated because of a lack of understanding coupled with a shared language and geographic proximity between the two countries.”

Thomas Jefferson had “potatoes served in the French manner” at a White House dinner in 1802.

The expression “French Fried Potatoes” first occurs in print in English in the 1856 work “Cookery for Maids of All Work” by E Warren: “French Fried Potatoes. — Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain.”

In the early 20th century, the term “French fried” was being used in the sense of “deep fried,” for other foods such as chicken and onion rings, which brings me to my point. Give me onion rings any day.

When I am at any restaurant, fast, or otherwise, if onion rings are on the menu, they are for me.

They are especially palatable if they are fresh, not frozen, which is hard to come by at fast food establishments. There are a couple that advertise “fresh cut” fries, but neither offers rings.

There are reasons why.

Onion rings are harder to prepare. Cutting them is always a challenge unless you like crying, and they have to be dipped in some sort of a batter. They are not as filling as fries, and arguably don’t provide as much nourishment, and once cooked, they don’t seem to hold their heat as long as fries.

There are some who do not want onion breath, and I guess that might be the biggest drawback, but what they lack is compensated for with what they offer.

The taste is wonderful as the bite of ring bursts in your mouth and bites back with its spicy, tangy flavor. That hot juice from the onion flows into your mouth, accenting the flavor of whatever you are eating.

I love them with burgers, fish, steaks ... I can’t think of anything I do not love them with. I think they would do well with breakfast.

Homemade ones are the best. I remember when my mother would go to the trouble of frying up a batch.

The whole house was filled with a wonderful aroma. My sister and I were always trying to steal them as soon as they were cool enough to touch.

In the movie “Shrek,” Donkey says, “Not everybody like onions,” but not everybody like French fries either. I like both, but given a choice, rings win even if they do give me onion breath.

The Admiral and I have been together a long time. She has put up with worse things.

David Wilson Atwood is a local writer whose human interest columns offer a unique perspective.