Quoting Shawn Highfield to Dale Shipp <=-

The standard GF hot dog buns are so thick they are the size of a sub
bun. When Andrea is craving a hot dog she normally just uses a wrap now for it instead of the giant bun.

Big buns call for big sausages!

I recently came up with an Italian style poutine. I have no idea if
Italy has even heard about poutine yet or not and a lot of internet
versions in North America call for replacing the gravy with
marinara sauce. I kept the gravy but played with the cheese and the
meat garnish.

The potatoes were thin skinned Yukon Golds so I didn't peel them. I
soaked the fries in water for an hour to get rid of the excess
starch and added both salt and sugar for flavour. Then I triple, not
double, fried them. They turned out very crispy indeed.

I had no roast meat drippings or proper stock to work with, so the
gravy had a base of 2 cups water, with a ramen beef soup flavour
pack plus a little soy sauce, some tomato sauce and lots of black.
And oregano of course since I was giving it an Italianesque riff to
things. The thickener was your standard flour and butter roux.

I topped the fries off with grated Mozza and shredded pepperoni before
dousing the mess with gravy. The outcome was pretty good. I'd do it
again.







Cheers

Jim


... It's akin to slathering spaghetti in ketchup at an Italian restaurant.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

The standard GF hot dog buns are so thick they are the size of a sub
bun. When Andrea is craving a hot dog she normally just uses a wrap now for it instead of the giant bun.

Big buns call for big sausages!

I recently came up with an Italian style poutine. I have no idea if
Italy has even heard about poutine yet or not and a lot of internet versions in North America call for replacing the gravy with
marinara sauce. I kept the gravy but played with the cheese and the
meat garnish.

For sure the Canadians have. When I first met poutine at the Hemmingford
picnic there were several varieties available - with marinara was one and
with a sort-of chilli called "Michigan" sauce was another. I soon found
that I preferred the original.

The potatoes were thin skinned Yukon Golds so I didn't peel them. I
soaked the fries in water for an hour to get rid of the excess
starch and added both salt and sugar for flavour. Then I triple, not double, fried them. They turned out very crispy indeed.

I had no roast meat drippings or proper stock to work with, so the
gravy had a base of 2 cups water, with a ramen beef soup flavour
pack plus a little soy sauce, some tomato sauce and lots of black.
And oregano of course since I was giving it an Italianesque riff to things. The thickener was your standard flour and butter roux.

I topped the fries off with grated Mozza and shredded pepperoni before dousing the mess with gravy. The outcome was pretty good. I'd do it
again.

That looks decent. Not sure that *I* would call it poutine, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Quebec Poutine
Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
Yield: 1 Serving

1 lg Idaho Russet or Prince
- Edward Island potato,
- peeled, in 3/8" batons
4 oz Fresh cheddar curds

MMMMM-----------------------VELOUTÉ SAUCE----------------------------
1 qt Chicken stock
2 oz Flour
2 oz Oil
2 ts Ground pepper
2 ts Fresh-ground green pepper
1 sm Onion; diced
2 tb Balsamic vinegar

This is a recipe for the Veloute sauce, which is the
base for a poutine sauce. To make it into a poutine
sauce, reduce it by a factor of 2-4 over medium heat.

Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat,
stirring until you have a pale roux (2-3 minutes).

Add the 2 ts pepper to the roux before adding to the
stock, for an extra-peppery sauce. Floor-sweeping
pepper (the kind sold pre-ground, in bulk) is
preferred by classicists.

Add the fresh ground green peppercorns to the stock
while reducing.

Prior to adding the to stock, dice a small sweet onion
into the saucepan, add the balsamic vinegar, and reduce.

Whip the roux into the stock. Simmer (30-40 min),
skimming the surface every 5-10 minutes. Strain the
sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.

Keep sauce hot on a side burner.

Deep fry the potato batons in 375┬║F/190┬║C oil until
golden brown on the outside and creamy, mealy on the
inside. Drain.

Put pommes frites into a shallow bowl and sprinkle
fresh cheddar curds across the potatoes. Top with
sauce/gravy.

Let rest for three minutes or so to allow cheese,
potatoes and gravy to meld and mingle. Salt & pepper
to taste and enjoy.

A Dirty Dave recipe, based on what I had in Southern
Quebec while attending the 1999 Canadian Caper picnic
in Hemmingford, PQ.

Uncle Dirty Dave's Kitchen

MMMMM

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

I topped the fries off with grated Mozza and shredded pepperoni before dousing the mess with gravy. The outcome was pretty good. I'd do it
again.

That sounds like a winner for sure!

Shawn

... It is a good thing for an uneducated man to read books of quotations.

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Dave Drum wrote to JIM WELLER <=-

marinara was one and with a sort-of chilli called "Michigan" sauce was another. I soon found that I preferred the original.

I still prefer good old fries and gravy over poutine. Though I haven't had fries in years. (They don't get along with me anymore)

Shawn

... Always mistrust a subordinate who never finds fault with his boss.

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Shawn Highfield wrote to Dave Drum <=-

marinara was one and with a sort-of chilli called "Michigan" sauce was another. I soon found that I preferred the original.

I still prefer good old fries and gravy over poutine. Though I haven't had fries in years. (They don't get along with me anymore)

In this area they're known as "wets" and they can be very good. Being
this close to Wisconsin (Sairyland of America) cheese curds are common
and tasty in place of shreddie cheese.

There are also chilli fries and chilli-cheese fries - but the chilli
is seldom to my liking.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wets (French Fries w/Gravy)
Categories: Five, Sauces, Potatoes
Yield: 5 servings

1 qt Stock: chicken, or veal/beef
2 oz A-P flour
2 oz Butter or oil
Salt & pepper

MMMMM-------------------------TO SERVE-------------------------------
8 c French fries; cooked

In a 2 quart pot bring stock to a boil. Add the butter
and the flour, whisking continually over high heat, for
about 3 min.

Lower the heat to a simmer and continue to cook for
around 35 minutes, stirring frequently.

Strain the sauce, and add salt and pepper to taste.

If you want your sauce to be thicker, lower the heat to
medium and let it reduce further.

FOR SERVING: Put an order of French fries in a bowl,
cover the French fries with the gravy/sauce.

Makes: 4 to 6 servings

RECIPE FROM: https://www.sj-r.com

Uncle Dirty Dave's Archives

MMMMM

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--- MultiMail/Win
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Dave Drum wrote to Shawn Highfield <=-

There are also chilli fries and chilli-cheese fries - but the chilli
is seldom to my liking.

The last diner that served a good chilli took it off the menu during the pandemic. I was craving a bowl and didn't want to make a batch or take
a big container out of the freezer. Ended up just buying a can of Stagg dynamite and added some onion and hot sauce to it.

Shawn

... Deny thy father and forget thy tagline.

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Quoting Dave Drum to Jim Weller <=-

(fries) with a sort-of chilli called "Michigan" sauce

Quebec's so-called Michigan sauce is almost identical to Coney Island
hotdog sauce. In Nova Scotia "Coney fries" are popular.

Title: Classic Quebec Poutine
2 tb Balsamic vinegar
in Hemmingford, PQ.

Roslind and I slept in and skipped breakfast that morning so we
never made it to that diner. But I have never encountered balsamic
vinegar in the gravy anywhere else.

And now for something completely different ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flemish Frites - Belgian Fries with Andalouse Sauce
Categories: Belgian, Potatoes, Sauces, Condiments
Yield: 12 Servings

1 c Mayonnaise
2 tb Tomato paste
2 tb Minced red onion
1 tb Minced green bell pepper
1 tb Minced red bell pepper
1 tb Fresh lemon juice
1/4 ts Salt
3 lb Russet potatoes, peeled and
Cut into 1/4-inch strips
4 c Oil for frying
Salt to taste

Belgian fries are cooked twice for a soft middle and crisp outside
and served with a seasoned mayo and tomato paste sauce called
Andalouse that is similar to Thousand Island dressing. The sauce
makes a great chip dip or vegetable dip as well.

Stir the mayonnaise, tomato paste, red onion, green bell pepper,
red bell pepper, lemon juice, and salt together in a bowl. Cover
the Andalouse sauce with plastic wrap and refrigerate 8 hours to
overnight. Bring the sauce to room temperature before serving.

Submerge potato strips in a bowl of ice water; stir and rinse the
potatoes to remove excess starch. Drain potatoes and pat dry.
Fries can be cut and rinsed hours ahead of time and left in a bowl
of cold water for use later in the day.

Heat oil in a deep fryer or large saucepan to 300 F. Working in
batches, fry potatoes in the hot oil until just cooked through but
still white, about 5 minutes. Transfer fries to a paper towel
lined plate to drain. Bring oil back to temperature between
batches. Cool potatoes to room temperature, about 30 minutes.
Once fries have received their first fry they can sit for an hour
at room temperature.

Increase oil temperature to 375 F. Working in batches, fry the
potatoes again until deep golden, 5 to 6 minutes more. Transfer
fries to a paper towel lined plate to drain. Season fries with
salt and serve with Andalouse sauce.

MMMMM


Cheers

Jim


... It's that "one sauce" scorned by Voltaire.

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Shawn Highfield wrote to Dave Drum <=-

There are also chilli fries and chilli-cheese fries - but the chilli
is seldom to my liking.

The last diner that served a good chilli took it off the menu during
the pandemic. I was craving a bowl and didn't want to make a batch or take a big container out of the freezer. Ended up just buying a can of Stagg dynamite and added some onion and hot sauce to it.

Stagg is one of the "acceptable" chilli-in-a-can brands - if I can't
find Ray's or Chilli Man. I have a USDA Establishment app on my smarty
pants phone and can check house-brand stuff to see who really made it.

For instance Kroger chilli is canned for them by Armour. Which explains
why it could gag a maggot off a gut wagon. Wolf brand chilli (if it is available where you are) is definitely one to avoid. My house-mate buys
it because it's cheap/he's lazy. I remarked to him once that it tasted
like it had been through the wolf at least once.

Chooped fresh onion is a good addition to *any* chilli. Bv)=

My quibble with the restaurants/cafes/diners around here is that they
all (or almost all) subscribe to the theory that chilli is a "winter
dish" and do not offer it during the warm months. Even though the Chilli Parlor, and the several Dew Chilli locations here do a brisk business
all year. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli Dog
Categories: Beef, Chilli, Cheese, Chilies, Pork
Yield: 18 Servings

1/2 lb Bacon; in small pieces
1 lg Onion, chopped
2 lb Ground beef
4 cl Chopped garlic
16 oz Can tomato sauce
1 c Beef broth
2 tb Molasses or honey
2 tb Sweet paprika
1 tb Ground cumin
2 tb Chilli spice
1 ts Cayenne
Salt
Hot dogs
Buns
Chopped onion; garnish
Shredded cheddar or jack
- cheese; garnish

The chilli recipe makes enough chilli for 16-20 hot dogs,
which may seem like a lot, but you're just getting a
large spoonful with each dog. So, if you have fewer
people to cook for, just use the leftover chilli as a
stand-alone-dish for later.

If you're feeding more, just double the chilli recipe.
You'll be happy you made a big batch. A note on the hot
dogs, get the best quality hot dog you can, I/we tend to
look for kosher dogs. The hot dogs themselves only need
to be grilled enough to be heated; they are already
cooked when you take them out of the package.

Make the chilli first. Fry the bacon over medium heat
until it begins to get crispy, then add the onions and
fry over high heat, stirring often, until they begin to
brown.

Add in the ground beef and stir in well. Cook this,
still over high heat and stirring occasionally, until
the beef is no longer pink. This will take a few minutes.
When the beef is about halfway cooked, toss in the garlic
and mix well.

Once the beef is well browned, add the tomato sauce,
molasses and beef broth. Add all the spices except the
cayenne and stir well. Bring to a simmer and taste. Add
salt or more cayenne if it needs it. You can of course
add much more cayenne or chilli powder if you like things
really zippy, but taste first and then add more if you
like.

Let the chilli cook on a gentle simmer for at least 30
minutes before you start grilling the hot dogs. You can
cook it several hours if you want to, adding a little
more beef or chicken broth here and there if the chilli
gets too dry.

Grill your hot dogs over medium heat until they get a
light char/grill marks. Grill the hot dog buns briefly
if you want - no more than a minute, as they will burn
fast. You can also paint the buns with vegetable oil or
butter before grilling if you'd like.

Dog goes in bun, chilli goes on top, sprinkle on chopped
onion and shredded cheese, and have at it!

From: http://simplyrecipes.com/recipes

Uncle Dirty Dave's Kitchen

MMMMM

... "It is the destiny of mint to be crushed." - Waverly Root
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

JIM WELLER wrote to DAVE DRUM <=-

(fries) with a sort-of chilli called "Michigan" sauce

Quebec's so-called Michigan sauce is almost identical to Coney Island hotdog sauce. In Nova Scotia "Coney fries" are popular.

Coney sauce is usually (but not always) just no-bean chilli. Quality and flavour vary from area to area. And some cheap-arsed joints just use
chilli w/beans from a can - hence the "(but not always)" qualifier.

Title: Classic Quebec Poutine
2 tb Balsamic vinegar
in Hemmingford, PQ.

Roslind and I slept in and skipped breakfast that morning so we
never made it to that diner. But I have never encountered balsamic
vinegar in the gravy anywhere else.

There was a snatch-and-grabbit window service open air diner at our
motel where I first discovered poutine. Tried it at some other venues,
as well.

And now for something completely different ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flemish Frites - Belgian Fries with Andalouse Sauce
Categories: Belgian, Potatoes, Sauces, Condiments
Yield: 12 Servings

1 c Mayonnaise
2 tb Tomato paste
2 tb Minced red onion
1 tb Minced green bell pepper
1 tb Minced red bell pepper
1 tb Fresh lemon juice
1/4 ts Salt
3 lb Russet potatoes, peeled and
Cut into 1/4-inch strips
4 c Oil for frying
Salt to taste

Belgian fries are cooked twice for a soft middle and crisp outside
and served with a seasoned mayo and tomato paste sauce called
Andalouse that is similar to Thousand Island dressing. The sauce
makes a great chip dip or vegetable dip as well.

That does look decent. When I got out the the Navy in the early 60s I
went to work at a fats food burger joint which was owned by a gent who
also had a potato/"French fry" manufactory called "Pre-pared Potatoes".

Their main product was spuds, peeled, cut in batons and blanched in oil, delivered in 25 lb boxes to restaurants, ready to be portioned out and
deep fried. They're still listed in Dun & Bradstreet although they've
been out of business since the early 1970s.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cottage Fried Spuds
Categories: Five, Potatoes, Sauces
Yield: 4 servings

1 lb Russet potatoes; peeled, in
- small (1/4") cubes
Oil to deep fry

MMMMM-------------------GARLIC-BUTTER SAUCE--------------------------
1/2 c Butter
1 ts Garlic powder
1/4 tb Dried basil
2 ts Dried Greek oregano (rigani)

PREPARE THE POTATOES: Wash and peel the spuds. Cut them
into 1/4" batons (using your French-fry cutter) then
cut the batons into 1/4" cubes. Blanch them in your deep
fryer then allow to drain cool. While they are cooling -

MAKE THE GARLIC BUTTER SAUCE: In a small saucepan melt
butter, add garlic and saute until cooked. Add dried
oregano and dried basil and stir until heated through.

Once the sauce is prepared set it aside but keep it
warm while you dropm the potatoes back into the fryer
to finish cooking and browning.

When the cubs are done to your liking drain them and
portion out. Pour the garlic butter sauce over and serve
alongside your eggs and meat.

Uncle Dirty Dave's Kitchen

MMMMM

... As a matter of fact, it IS a banana in my pocket.
--- MultiMail/Win v0.52
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Dave Drum wrote to Shawn Highfield <=-

Stagg is one of the "acceptable" chilli-in-a-can brands - if I can't
find Ray's or Chilli Man. I have a USDA Establishment app on my smarty pants phone and can check house-brand stuff to see who really made it.

It's the only one I've found in Ontario that is okay to eat. The other
brands have no flavour or are too watery / tomato based.

Chooped fresh onion is a good addition to *any* chilli. Bv)=

Totally!

My quibble with the restaurants/cafes/diners around here is that they
all (or almost all) subscribe to the theory that chilli is a "winter
dish" and do not offer it during the warm months. Even though the
Chilli Parlor, and the several Dew Chilli locations here do a brisk business all year. Bv)=

Local hole in the wall served the best chilli for years, but they took it
off the menu when the whole 2 year shutdown nonsense happened. They now specialize in breakfast and one or two lunch items. Oh well.

Shawn

... If all economists were laid end to end, they would not reach a conclusion.

--- EzyBlueWave V3.00 01FB001F
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Shawn Highfield wrote to Dave Drum <=-

Stagg is one of the "acceptable" chilli-in-a-can brands - if I can't
find Ray's or Chilli Man. I have a USDA Establishment app on my smarty pants phone and can check house-brand stuff to see who really made it.

It's the only one I've found in Ontario that is okay to eat. The other brands have no flavour or are too watery / tomato based.

Chooped fresh onion is a good addition to *any* chilli. Bv)=

Totally!

My quibble with the restaurants/cafes/diners around here is that they
all (or almost all) subscribe to the theory that chilli is a "winter
dish" and do not offer it during the warm months. Even though the
Chilli Parlor, and the several Dew Chilli locations here do a brisk business all year. Bv)=

Local hole in the wall served the best chilli for years, but they took
it off the menu when the whole 2 year shutdown nonsense happened. They now specialize in breakfast and one or two lunch items. Oh well.

Many of the saloons around here serve chilli. Good ol' Springfield
Tavern Greasy Red. Based on this recipe: (note the fat (suet) to meat
ratio)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smitty's Famous Lawson's Tavern Chilli
Categories: Beef, Herbs, Chilies
Yield: 1 Pot

4 1/2 lb (to 5 lb) ground suet
4 lb Coarse ground beef; this is
- sometimes called chilli
- chuck. Hamburger does not
- work very well; it tends
- to get too crisp.
4 3/8 oz (3/4 cup) chilli spice mix
2 tb Salt; more to taste
3/4 tb Garlic powder
1 ts Ground oregano
2 ts Red pepper
1 tb Ground cumin; more to taste
Beans *

Use a 9 to 10 quart iron kettle. Render the suet first.
Put in a cup of water to get it started to melt and
prevent sticking. Keep it boiling and stir constantly.
When mixture stops foaming, skim off all foam. Continue
cooking until suet looks like oil. Cracklings can be
left in, if desired. If they taste strong, they should
be omitted. Let oil cool until meat does not splatter
when added.

Add meat, breaking up with a potato masher or large
spoon, while cooking. Always stir constantly. Cook until
med/well done, but not crisp. Mix powdered ingredients
and add them a few minutes before meat is done. Keep
stirring. Don't let it stick to the bottom of the kettle.

* BEANS: Beans, which are very important, are cooked
separately from the meat. Small red beans (although hard
to find) are best to use. Don't use kidney beans. Brooks
hot chilli beans are the next best choice.

Cooked beans are better if prepared at least 24 hours
prior to serving. They will provide their own juice
during cooking.

SERVING: Place heated beans in bowl first. Top with 3
to 4 tablespoons of chilli meat. Let the consumer do the
mixing. Serve with crackers, etc.

STORING CHILLI MEAT: Strain meat from oil; pour oil into
small cake pans. Divide meat mixture into cake pans. Let
cool until solid. Place pans in refrigerator or freezer
for a few hours or a day. They can be removed easily by
heating in a little hot water or moving pan over hot
flame.

Remove bricks from pans; seal tightly with butcher paper
or plastic wrap. Do not use aluminum foil or leave in
pan, as spices can eat through aluminum.

These bricks can be stored in refrigerator for a couple
of weeks or for a year in a freezer (if well wrapped).
Slice off only the amount of brick you want to use;
rewrap and refrigerate.

NOTE: This chilli meat makes super Coney Island hot
dogs.

From: http://www.patriotledger.com

Uncle Dirty Dave's Kitchen

MMMMM

... Laughter can be heard further than weeping, wailing and gnashing of teeth! --- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Shawn Highfield <=-

Many of the saloons around here serve chilli. Good ol' Springfield
Tavern Greasy Red. Based on this recipe: (note the fat (suet) to meat ratio)

Back in my youth there was a very famous dump here in Oshawa called
the Queen's Hotel. Up until the day they closed (2004 or 2005) I would
go in after work quite often because you could get a pint of whatever
was on tap (They never told you), and a bowl of chili that had been cooking
for over 100 years for $3.75 It was damn good chili.

Shawn

... Know why divorce is so expensive? It's WORTH it!

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