• Poutine

    From JIM WELLER@1:123/140 to SEAN DENNIS on Tuesday, July 23, 2019 22:02:00

    Quoting Sean Dennis to Shawn Highfield <=-


    For my Quebecer friends, poutine is getting super expensive
    from what they tell me.

    Well, yes and no. The last time I had poutine at a fast food place
    it was a $2.00 upcharge over plain fries as part of a combo meal.

    But some funky, trendy, fairly upscale eateries are re-imagining
    poutine with fancy cheeses and/or meat garnishes like pastrami, duck
    breast, shredded jerk chicken, short rib ragu, braised beef cheeks
    and even foie gras. And that's when it gets expensive.



    Cheers

    Jim


    ... Even without beer goggles poutine is tough to turn away.

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  • From Dale Shipp@1:261/1466 to Jim Weller on Friday, October 11, 2019 04:31:02
    On 10-10-19 19:59, Jim Weller <=-
    spoke to Dave Drum about Bulgogi beef poutine <=-

    Title: Classic Quebec Poutine
    2 ts Fresh-ground green peppercorns
    2 tb Balsamic vinegar

    Those two items aren't at all standard or classic either. The kind
    of greasy spoons where poutine originated wouldn't even have those
    items on the premises.

    The first poutine I had was from a cart on the streets near the capital buildings in Ottawa. It was good enough and simple enough to get me
    hooked. And yes, no fancy items -- just chips, gravy and cheese curds.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Smoked Ham and Roasted Pepper Roll-Ups
    Categories: Sandwich, Rolled
    Yield: 6 Servings

    2/3 c Cream cheese, softened
    1/4 c Honey-flavored mustard
    6 10-inch flour tortillas
    3/4 lb Thinly sliced smoked ham
    1/2 c Chopped roasted red peppers,
    - drained
    2 tb Minced green onion

    : Combine cream cheese and mustard; stir until smooth. Spread
    about 2 tablespoons of the mixture evenly on each tortilla. Arrange a
    portion of ham, peppers and onion on top. Roll up tortillas jellyroll
    style. Cut into 2-inch pieces.

    Recipes from French's Mustard.

    From: Park Scully Date: 09-09-99
    Cooking

    MMMMM


    ... Shipwrecked on Hesperus in Columbia, Maryland. 03:35:13, 11 Oct 2019
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  • From Dave Drum@1:229/452 to Dale Shipp on Saturday, October 12, 2019 12:12:50
    Dale Shipp wrote to Jim Weller <=-

    Title: Classic Quebec Poutine
    2 ts Fresh-ground green peppercorns
    2 tb Balsamic vinegar

    Those two items aren't at all standard or classic either. The kind
    of greasy spoons where poutine originated wouldn't even have those
    items on the premises.

    The first poutine I had was from a cart on the streets near the capital buildings in Ottawa. It was good enough and simple enough to get me hooked. And yes, no fancy items -- just chips, gravy and cheese curds.

    In my defence - I use a veloute sauce as my gravy. I'm sorry if that
    doesn't meet the pedant's approval - but it does meet mine. One could
    use a jarred Heinz or store-brand gravy if wanting that street food
    experience. But remember to eat it out of a paper "boat" with a plastic
    fork. Bv)=

    Here's a Canadian Food Network recipe for Poutine that's probably closer
    to pushcart poutine than what I do ....

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

    Title: Poutine
    Categories: Five, Potatoes, Sauces, Cheese
    Yield: 8 servings

    1 1/4 oz Env Knorr Turkey Classic
    - Roast Gravy Mix
    1 c (250 mL) cold water
    2 lb (1 kg) frozen French fries;
    - done according to pkg
    - directions
    6 oz (180 g) cheese curds; or
    - chopped fresh mozzarella

    Recipe Courtesy of Knorr

    Combine Gravy Mix with 1 cup (250 ml) water (instead of
    1 1/4 cup/300 ml water in package directions) in small
    saucepan with wire whisk.

    Bring to a boil over high heat, stirring frequently.
    Reduce heat to low and cook, stirring occasionally,
    until gravy is thickened, about 5 minutes.

    Top hot French fries with gravy, then with cheese curds.
    Serve immediately.

    KNORR CHEF TIP: When buying frozen French fries, opt for
    a variety with less than 5% DV sodium and fat on the
    nutrition facts table.

    RECIPE FROM: http://www.foodnetwork.ca

    Uncle Dirty Dave's Archives

    MMMMM

    ... Eat right, exercise regularly, die anyway.

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  • From Dale Shipp@1:261/1466 to Dave Drum on Sunday, October 13, 2019 02:53:02
    On 10-12-19 11:12, Dave Drum <=-
    spoke to Dale Shipp about Poutine <=-

    The first poutine I had was from a cart on the streets near the capital buildings in Ottawa. It was good enough and simple enough to get me hooked. And yes, no fancy items -- just chips, gravy and cheese curds.

    In my defence - I use a veloute sauce as my gravy. I'm sorry if that doesn't meet the pedant's approval - but it does meet mine. One could

    If you like what you make, fine -- just be aware that it not poutine.

    use a jarred Heinz or store-brand gravy if wanting that street food experience. But remember to eat it out of a paper "boat" with a
    plastic fork. Bv)=

    I would much prefer to use a real gravy -- but any ship in a storm as
    they say.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Icebox Sandwiches
    Categories: Cream, Sandwich
    Yield: 4 Servings

    1 sm Package instant vanilla
    Pudding mix
    2 c Cold milk
    2 c Whipped topping
    1 c Miniature semisweet
    Chocolate chips
    48 Graham cracker squares

    Mix pudding and milk according to package directions and refrigerate
    until set. Fold in whipped topping and chocolate chips. Place 24
    graham crackers on a baking sheet, top each with about 3 Tbsp.
    filling. Place another graham cracker on top. Freeze for one hour or
    until firm. Wrap individually in plastic wrap. Freeze. Serve
    sandwiches frozen. Yield: 2 dozen.

    From: Lancaster Farming 6/1/96 Renae Berder
    Shared by: Pat Stockett
    From: Pat Stockett Date: 06-07-96
    Cooking

    MMMMM


    ... Shipwrecked on Hesperus in Columbia, Maryland. 01:56:22, 13 Oct 2019
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:229/452 to Dale Shipp on Sunday, October 13, 2019 12:13:06
    Dale Shipp wrote to Dave Drum <=-

    The first poutine I had was from a cart on the streets near the capital buildings in Ottawa. It was good enough and simple enough to get me hooked. And yes, no fancy items -- just chips, gravy and cheese curds.

    In my defence - I use a veloute sauce as my gravy. I'm sorry if that doesn't meet the pedant's approval - but it does meet mine. One could

    If you like what you make, fine -- just be aware that it not poutine.

    But it *IS* poutine. Poutine is a dish with nearly as many variants as
    chilli ..... or spaghetti.

    Veloute: (noun) a rich white sauce made with chicken, veal, pork, or
    fish stock, thickened with cream and egg yolks or a roux.

    Gravy: (noun) a sauce made from cooked meat juices together with stock
    and other ingredients.

    use a jarred Heinz or store-brand gravy if wanting that street food experience. But remember to eat it out of a paper "boat" with a
    plastic fork. Bv)=

    I would much prefer to use a real gravy -- but any ship in a storm as
    they say.

    Veloute is gravy - see above. Heinz is gravy also. It meets the criteria.

    Here is a recipe I have used for Veloute/gravy. I don't know an easier
    or simpler one - except twisting the top off a jar and pouring. And a
    bit more complex version .....

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

    Title: Basic Veloute Sauce
    Categories: Five, Sauces
    Yield: 2 cups

    3 tb Butter
    3 tb Flour
    2 c Stock (beef, chicken, or
    - fish)
    Salt & fresh ground white
    - pepper

    In a saucepan, over medium heat, melt the butter. Stir
    in the flour and cook for 2 minutes. Whisk in the stock,
    1/2 cup at a time. Whisk until smooth. Season with salt
    and pepper. Bring the liquid to a boil and reduce the
    heat to low and cook for 15 minutes. Remove from the
    heat and serve.

    Makes: 2 cups

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Kitchen

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

    Title: Veloute Sauce (M-F)
    Categories: Sauces, Poultry, Dairy, Cheese
    Yield: 3 Cups

    4 tb Butter
    5 tb Flour
    2 3/4 c Chicken stock or broth
    Salt & fresh ground pepper
    1/4 c Light cream (Half & Half)
    3/4 c Grated Emmenthaler cheese or
    - Fontina cheese

    Heat butter and add flour. Cook slowly for a minute or
    two. Add the hot liquid and bring to a boil, stirring
    continuously. Season to taste with salt and pepper;
    beat in cream. Off heat, add cheese and adjust the
    seasoning.

    Yield: 3 cups of sauce

    Recipe By: Michelle Urvater; Cooking Monday to Friday #MF6738

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Nothing's so small it can't be blown out of proportion.

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  • From JIM WELLER@1:123/140 to DALE SHIPP on Sunday, October 13, 2019 22:40:00

    Quoting Dale Shipp to Jim Weller <=-

    The first poutine I had was from a cart on the streets near the
    capital buildings in Ottawa. It was good enough and simple
    enough to get me hooked. And yes, no fancy items -- just
    chips, gravy and cheese curds.

    That's how it started out. It was cheap diner food. But it has been
    played with by upscale chefs with fancy ingredients since then. And
    some of the meaty toppings are delicious.

    It was a regional Quebecois thing for decades but eventually spread
    out beyond its borders. Ottawa was a natural as it's right on the
    border and there's been a push since 1969 for federal civil servants
    to be bilingual so there are lots of Quebecois in Ottawa (and lots
    of Anglophones commuting across the river to their offices in
    Aylmer, Hull and Gatineau).

    I first came across it in Cold Lake, Alberta in 1980. I was the bank
    manager in the town of Cold Lake and DND moved a squadron from CFB
    Bagotvile PQ to CFB Cold Lake and a week later poutine showed up on
    the menu in the junior ranks mess hall. I was single and dating a
    corporal at the time so I spent a fair amount of time at that bar.

    The general concept is pretty universal ...

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

    Title: Kapsalon
    Categories: Dutch, Potatoes, Cheese, Meats
    Yield: 4 Servings

    Potato chips
    Kebab meat
    Gouda cheese
    Garlic sauce
    Lettuce

    Put chips in a metal baking tray. Slap on sauce. Add kebab meat,
    then sliced Gouda. Stick under the broiler until cheese melts. Top
    with lettuce and more garlic sauce.

    The chip/cheese/kebab meat combo should satisfy the most urgent
    drunken demands for nourishment in bulk, while the lettuce
    provides the vital illusion that you're not hitting your heart
    hard with a greasy hammer.

    From: www.theregister.co.uk

    MMMMM


    Cheers

    Jim


    ... If Creator meant me to be thin he wouldn't have invented chips

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  • From JIM WELLER@1:123/140 to DAVE DRUM on Sunday, October 13, 2019 22:41:00

    Quoting Dave Drum to Dale Shipp <=-

    Title: Classic Quebec Poutine
    2 ts Fresh-ground green peppercorns
    2 tb Balsamic vinegar
    veloute sauce

    doesn't meet the pedant's approval

    I never meant to imply that your version wasn't tasty, just that
    it's not strictly speaking classic as in like the original version.
    As I've said repeatedly here there's lots of modern variations on
    the theme. You were the one who held out that the Korean and the
    Texan versions weren't legit.

    Here's yet another which really stretches the definition; some might
    even call it heretical.

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

    Title: Poutine Poppers
    Categories: Snacks, Potatoes, Cheese, Sauces, Beef
    Yield: 6 Servings

    6 md Russet potatoes, washed and
    Scrubbed
    Canola, vegetable, or peanut
    Oil, for brushing and deep
    Frying
    1/4 c Plus 2 tablespoons
    All-purpose flour, divided
    2 ts Kosher salt
    1 ts Freshly ground black pepper
    8 oz Cheese curds
    1 1/2 c Water
    2 Beef bouillon cubes
    2 tb Unsalted butter
    1/4 ts Garlic powder
    1/4 ts Onion powder

    Poutine turned into finger food! The tater-tot shape makes them easy
    to share and perfectly portioned for parties. Serving gravy on the
    side keeps the poppers crisp on the outside. You can also use
    mozzarella cubes,

    Adjust oven rack to center position and preheat oven to 400 F. Line
    a baking sheet with foil and place potatoes on top. Brush potatoes
    all over with oil and bake until pierced easily with a fork, about
    40 minutes. Let potatoes stand until cool enough to handle. Cut
    potatoes in half lengthwise and, using a spoon, scoop out the potato
    flesh and transfer to a bowl. Reserve the skins for another use,
    such as potato skins, if desired.

    Mix potatoes with 1/4 cup flour along with the salt pepper. Working
    one at a time, shape potato mixture into 1 1/2-inch cylinders, then
    flatten into your palm, and place 1 or 2 cheese curds, depending on
    their size, in the center. Using your fingers, fold the potato
    around the cheese to re-form the cylinder, making sure the cheese
    isn't poking through in any spots. Set on a baking sheet and repeat
    with remaining potato and curds. Set aside.

    Combine the water and beef bouillon in a microwave-safe container
    and microwave until hot, about 1 1/2 minutes; stir to blend. In a
    saucepan over medium heat, melt butter and mix in remaining 2
    tablespoons flour. Cook until lightly browned, then whisk in beef
    broth. Bring to a boil, stirring occasionally, and reduce to a
    simmer. Stir in garlic and onion powders and cook, stirring, until
    gravy thickens, about 3 minutes. Keep warm until ready to serve.

    In a deep fryer, Dutch oven, or wok, heat at least 2 inches of oil
    to 375 F. Working in batches of 4 or 5, add poppers to oil and fry
    until golden brown, flipping for even browning all over, about 5
    minutes. Using a slotted spoon or spider, transfer fried poppers to
    a paper towel-lined plate. Serve right away with warm gravy.

    Morgan Eisenberg

    From: Serious Eats

    MMMMM

    Cheers

    Jim

    ... It may not be canon, but it that's good that's good enough for me.

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  • From Dave Drum@1:229/452 to JIM WELLER on Monday, October 14, 2019 11:41:02
    JIM WELLER wrote to DAVE DRUM <=-

    Title: Classic Quebec Poutine
    2 ts Fresh-ground green peppercorns
    2 tb Balsamic vinegar
    veloute sauce

    doesn't meet the pedant's approval

    I never meant to imply that your version wasn't tasty, just that
    it's not strictly speaking classic as in like the original version.
    As I've said repeatedly here there's lots of modern variations on
    the theme. You were the one who held out that the Korean and the
    Texan versions weren't legit.

    The recipe/blog post about the Bulgogi Poutine that I found at the end
    of the link had no gravy, nor cheese. Just bulgogi beef over French
    fried potatoes.

    Here's yet another which really stretches the definition; some might
    even call it heretical.

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

    Title: Poutine Poppers
    Categories: Snacks, Potatoes, Cheese, Sauces, Beef
    Yield: 6 Servings

    6 md Russet potatoes, washed and
    Scrubbed

    This, OTOH, has tatties, cheese and (sort of) gravy. I'd eat it and be
    fairly happy. But, were I to make it I'd short circuit a lot of the
    prep by opening a beg of Ore-Ida Tater Tots for the potatoes.

    We had our first frost here Saturday. It's chilli dog weather.

    I made this yesterday. Used Nathan's All-Beef hot dogs and hoagie rolls
    rather than hot dog buns - which are too insubstantial for all the good
    stuff I pile on. Hot dog, plenty of the sauce (chilli), fine chopped
    onion and shredded yellow (cheddar preferred) cheese. Two will stuff
    your belly and carb load your system to the point you will soon want to
    visit your pillow. Bv)=

    The tagline, BTW, is *NOT* random. Rather, it's carefully selected.

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

    Title: Dirty Dave's Coney Island Hot Dog Sauce
    Categories: Beef, Vegetables, Chilies
    Yield: 48 Servings

    1 1/2 lb Finely ground beef
    1 1/2 lb Minced beef heart
    1 lb Suet
    2 tb Minced garlic
    1 tb Yellow mustard
    6 oz Water
    6 oz Tomato paste
    3 tb Chilli spice mix
    Salt & pepper

    Render the suet in a large skillet and cook the hamburger
    and beef heart until the meat has no pink left, stirring
    to break up any hint of lumps.

    Add the garlic and mustard. Mix the tomato paste with
    the water and add to the skillet, stirring the while.
    Now stir in the chilli spice and salt and pepper as you
    wish. Continue to cook until the mixture is done.

    Place in a stainless steel steam table vessel for serving
    over good quality (preferably all-meat) hot dogs.

    Stir sauce before dipping onto the sandwich so as to
    incorporate plenty of red "oil" to soak into the good
    quality buns. Top each Coney dog with yellow mustard
    (unless it's for me) and chopped onions. And plenty of
    napkins to catch the oil that wants to run down the
    customer's arm and stain his shirt.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Chilli dawgs always bark at night." -- Lewis Grizzard

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