Text 1276, 93 rader
Skriven 2013-06-17 05:42:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Michigan Sauce
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> There were so many varieties available, even at that little motel
 DD> snack stand that it becomes a sort of "who's to say?" situation.

 JW> Poutine is fries and gravy with fresh Cheddar cheese curds.

That's the way I like best.

 JW> Revisionist fancy pants poutine may add a fourth ingredient ...
 JW> some kind of meat garnish. That's it.

 JW> There are lots of kinds of "dressed fries" but just one of them is
 JW> poutine. Chili cheese fries and nacho fries are dressed fries but
 JW> they are not poutine.

There were many variants listed on the menu at the stand in front of Carl's Bad
Cabins - all under the heading of poutine.

 DD> I mean, "Michigan Sauce" - are you kidding me??? I tasted a
 DD> small sample of the trial of it that Georgia ordered ....
 DD> eeeeeewwwwwwwww! Not chilli, not spaghetti sauce, not Coney
 DD> sauce, and probably unrecognised in Michigan.

 JW> So-called Michigan sauce is the popular name in the east (especially
 JW> upstate New York and Quebec) for something very similar to what is
 JW> known as Coney sauce in Michigan (and the Canadian Maritimes). Both
 JW> started off as hotdog dressings and later became a French fry
 JW> topping.

 JW> But then you knew that: "UDD Note: This is only called Michigan
 JW> Sauce in upstate New York and some poutine stands in Quebec. In
 JW> Michigan it has more zip to it and is called "Coney Island Sauce".
 JW> Date: 09-12-12"

Coney Island hot dog sauce properly started at Coney Island. The version with
which I am most familiar is, at root, a beanless chilli - usually made with 50%
lean ground beef. There is a *lot* of oil which will stain your shirt if you
let it drip.

As we have discussed what people in the Eastern US know about making chilli
before I won't go there. Suffice it to say that I will not order
restaurant/diner chilli anywhere east of Ohio.
 
 JW> I didn't attend that motel breakfast so I can't comment on their
 JW> Michigan sauce but a properly made one is quite tasty.

I have had some dandies from Onassis Coney Island places in the Detroit area.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coney Island Fudge
 Categories: Candies, Chocolate, Nuts
      Yield: 10 Servings
 
      1 c  Light cream
      4 oz Semisweet chocolate; chopped
      2 c  Sugar
    1/2 ts Salt
      2 tb Unsalted butter
      1 ts Vanilla
    1/2 lb Walnuts or pecans; chopped
 
  Combine the cream, chocolate and sugar in a heavy saucepan
  over low heat. Cook, stirring constantly, until the
  chocolate melts and the mixture is smooth. Add the salt
  and let the mixture come to a boil. Turn down the heat to
  very low and cook without stirring until the mixture
  reaches the soft- ball stage.
  
  Remove the pan from the heat. Add the butter and vanilla,
  but do not stir. Let the mixture cool until lukewarm. Then
  beat the fudge with a wooden spoon until creamy. Add the
  nuts and mix well. Transfer the fudge to a buttered 8"
  square baking pan. Cover and chill. 

  When firm, cut into squares.
  
  From: "New York Cookbook" by Molly O'Neill
  
  Posted on by Elaine Radis
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... In the last analysis, a pickle is a cucumber with experience-Irena Chalmers
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