Text 28624, 166 rader
Skriven 2015-06-29 06:50:49 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: hot dogs
====================
-=> MICHAEL LOO wrote to JIM WELLER <=-

 ML> Hot dogs steamed in beer.

 JW> Canada has quite a few chains that feature hot dogs although they
 JW> don't sell dogs solely. The franks usually play second fiddle to
 JW> burgers. .

 ML> Lum's served other things as well, such as the Ollieburger,
 ML> which is said to survive at Ollie's Trolley in Washington
 ML> (I have walked past it on the way to more eminent locations
 ML> but do not recall stopping in there). but dogs were the engine
 ML> of the chain's success, such as it was.

Oddly, although the local Lum's was a hang-out for me I seldom (read never) 
had one of their hot dogs. For hot dogs I much preferred Hercules Gekas' Coney 
Island ... where, at one time in the late 60s you could score 6 Coneys to go 
for a single simoleon. Ollie's Trolley -- izzat Washington state or steal 
mill? You may have been walking in either place.

 JW> Harvey's (mainly burgers and also "Swiss Chalet" chicken)

 ML> What's Swiss Chalet about it? When I imagine a snug little
 ML> chalet on a mountainside, I don't imagine chickens pecking
 ML> around around it.

Probably trying to invoke the mental image of Wienerwald chicken without 
paying royalties.

 JW> New York Fries (found in shopping mall food courts)

 ML> No doubt poisoning the potatoes with cheese curds.

Why would you assume such a thing? New York is not Quebec. In fact Canada is 
not Quebec. It is a country north of the United States located on either side 
of Quebec.

>>> CUT <<<

 JW> Coney dogs are popular in the Maritimes and the similar Michigan
 JW> dogs in Quebec. Coney and Michigan sauces are both pretty much close
 JW> cousins to the Greek chili made for topping chili dogs.
 JW> Title: Michigan Sauce

 ML> Yes. I tried it on someone's poutine once. My assessment,
 ML> while not altogether favorable, was less disparaging than
 ML> some that I heard, for example "calling that stuff Michigan
 ML> sauce may have harmed relations between the two countries
 ML> irreparably."

I might have said that. The example that Georgia got on her poutine was 
nothing like anything I ever saw, tasted or smelled in Michigan. I experienced 
some Pennsylvania chilli in Michigan once -- tomato soup with sugar, a bit of 
diced onion, some bell pepper, NO cumin, undetectable garlic, and NO heat. And 
kidney beenz. FEH!!!

 JW> ... In New Jersey, they cook hotdogs in deep fryers. Nuff said.

 ML> Is that a good thing or a bad thing?

I've always found that a good thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wienerwald Chicken (Goldbroiler Recipe)
 Categories: Poultry, Rubs, Marinades, Citrus, Fruits
      Yield: 4 Servings
 
MMMMM--------------------------MARINADE-------------------------------
      4 lb Broiler chicken
    1/2 ts Salt
    1/4 ts Pepper
      1 tb Ground Hungarian paprika
      3 tb Lemon juice
    1/2 c  Chopped parsley
      1 md Onion; chopped
      1 tb Oil

MMMMM---------------------------SAUCE--------------------------------
           Oil
      1 lg Onion; sliced
      1 tb Ground Hungarian paprika
      1 c  Apple juice
      1 c  Roasted red peppers

MMMMM-------------------------THICKENER------------------------------
      1 tb White vinegar
      1 c  Milk
      1 tb Rice flour
      1    Apple; grated
 
  Here is a recipe for restaurant grilled chicken or
  "Broiler". Served with a sweet sour, paprika flavored sauce,
  this grilled or fried chicken is a German oldie but goody.
  
  Plan for time to marinate meat (up to 24 hours) or make
  sauce separately in 25 minutes.
  
  Mix the marinade ingredients and brush or pat them on the
  chicken. Place the chicken in a large bowl or plastic bag,
  cover and refrigerate between 2 hours to overnight.
  
  Shake off excess marinade from chicken. Put chicken on a
  spit over a heat source.
  
  Make the basting sauce by placing oil and onion in a blender
  and whirling into a paste. Add apple juice, paprika and
  roasted peppers. Blend until smooth and free from lumps.
  You should have a thick sauce
  
  Baste the cooking chicken with this sauce several times as
  it cooks.
  
  Meanwhile, mix the milk with vinegar and let stand for 5
  minutes.
  
  Make a smooth paste with the flour and a little of the milk.
  
  Stir the flour paste into the drippings from the catch pan
  below the roaster/broiler and the leftover basting sauce.
  
  Mix the sour milk into the sauce, add the grated apple and
  bring to a boil.
  
  Serve with the chicken.
  
  Makes 4 servings.
  
  From: Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wienerwald Chicken Rub
 Categories: Five, Rubs
      Yield: 1 Recipe
 
      3    Parts Spanish or Hungarian
           - paprika
      1    Part kosher salt
 
  It MUST be in this ratio and you MUST use kosher salt
  for it to succeed.
  
  Rub into whole chicken and store it in a ZipLoc bag in
  the ice box for AT LEAST 24 hours.
  
  Roast the bird on a spit for 15 minutes per pound. The
  meat should fall off the bones. Stack it nicely or slice
  as you would for a buffet.
  
  This is the famous Wienerwald Chicken recipe that
  started in Germany.
  
  Posted by Ray Leutzow
  
  From: http://nz.answers.yahoo.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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