Quoting Dave Drum to Jim Weller <=-

Bulgogi beef poutine is now a real thing.

You made me go look. Apparently the toots who wrote the recipe thinks
that poutine means "over fried potatoes". Not a hint in her recipe of cheese curds or gravy. W T F ? ? ? ? ?

Like the singer Johnny Lee you were looking in all the wrong places!
[g] This is what it is ...

https://korcan50years.com/2016/06/12/korean-bulgogi-poutine/

and this comes much closer ...

--MM

French Fries with Bulgogi and Caramelized Kimchi

BULGOGI
1 small onion, minced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 cup soy sauce
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon toasted sesame oil
1 pound boneless rib eye steak, cut into very thin,
3 inch slices
2 tablespoons vegetable oil
TOPPINGS
1/2 cup sugar
1/4 cup distilled white vinegar
2 tablespoons Korean chile paste (gochujang)
2 tablespoons soy sauce
1 cup kimchi
1/2 cup mayonnaise
3 tablespoons Sriracha, plus more for serving
1 pound hot french fries
Shredded cheddar,
chopped white onion,
toasted sesame seeds and
cilantro, for serving

Austin Texas is loaded with food trucks including the Korean-
Mexican-Texan mash-up Chi'Lantro. Chef and owner Jae Kim tops hot
french fries with caramelized kimchi, grilled Korean-style beef and
a mayonnaise spiked with Sriracha.

Make the bulgogi: In a resealable plastic bag, combine the onion,
garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the
rib eye and toss to coat. Seal the bag and refrigerate overnight.
Drain the meat, pick off the solids and pat dry. In a large skillet,
heat the vegetable oil until smoking. Add the meat and cook over
high heat, turning once, until lightly browned, 4 minutes. Transfer
the meat to a plate and keep warm. Rinse out the skillet and wipe
dry.

Prepare the toppings: In a medium bowl, combine the sugar, vinegar,
chile paste and soy sauce. Add the kimchi and toss to coat. Heat the
skillet until very hot. Add the kimchi and cook over high heat until
the liquid is thickened and glossy and the kimchi is browned in
spots, about 5 minutes. In a small bowl, whisk the mayonnaise with
the 3 tablespoons of Sriracha.

Scatter the french fries on a platter and top with the bulgogi and
kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle
with cheddar, onion, sesame seeds and cilantro. Serve with
additional Sriracha.

From:FOOD & WINE May 2012

---

Cheers

Jim

... An inevitable part of international fusion cuisine.

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JIM WELLER wrote to DAVE DRUM <=-

Bulgogi beef poutine is now a real thing.

You made me go look. Apparently the toots who wrote the recipe thinks
that poutine means "over fried potatoes". Not a hint in her recipe of cheese curds or gravy. W T F ? ? ? ? ?

Like the singer Johnny Lee you were looking in all the wrong places!
[g] This is what it is ...

https://korcan50years.com/2016/06/12/korean-bulgogi-poutine/

and this comes much closer ...

--MM

French Fries with Bulgogi and Caramelized Kimchi

BULGOGI
1 small onion, minced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 cup soy sauce

As may be. But it stiil has no gravy nor cheese curds. This is my idea
of a basic poutine .... on which the bulgogi would make a spicy layer
and probably be pretty tasty - or at least sinus clearing - if not at
all traditional. But, hell, I saw them doing poutine with Michigan
sauce - which basically is a gag-a-maggot attempt at chilli con carnage.

This IS poutine ......

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 Velouté 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

... "The best time to relax is when you don't have time for it." Sydney Harris

--- EzyBlueWave V3.00 01FB001F
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Quoting Dave Drum to Jim Weller <=-

French Fries with Bulgogi and Caramelized Kimchi

But it stiil has no gravy nor cheese curds.

The recipe from Texas had shredded Cheddar cheese but didn't call
itself poutine.

https://korcan50years.com/2016/06/12/korean-bulgogi-poutine/

But the Korean place on "San Deni" in Montreal, that's gone now, had both.

This IS 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.




Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

This IS 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.

But, it's MY kitchen and MY recipe - so I get to tart it up to suit my
own self. Bv)=

It's always popular when I make it. Even without adding bacon.

This has also proved popular - I generally use Tater Tots. And I never
use Velveeta ..... but, it was in the original, so ---

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

Title: Wet Fries
Categories: Potatoes, Chilli, Chilies, Cheese
Yield: 4 Servings

16 oz Pkg French Fries or Tater
- Tots
15 oz Can chilli; beans optional
1 c Grated cheddar
+=OR=+
1 c Velveeta; diced small
+=MIXED WITH=+
10 oz Can Rotel tomatoes w/chilies

MMMMM-------------------------GARNISHES------------------------------
Chopped fresh tomato
Sliced jalapenos
Sour Cream
Sliced black olives
Chopped green chilies
Sliced green onion
Or anything else that meets
- your fancy

Heat potatoes in oven according to package directions.

Heat your chilli.

Chop your veggies

Arrange your garnishes

Place potatoes on a oven proof plate

Top with the chilli, cheese

Place in oven or microwave to melt cheese and heat
through.

Top with you favorite garnishes

Lots and Lots of Napkins

From: http://www.grouprecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Velveeta - you can eat it or you can wax your car with it." Judy Garland

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Quoting Dave Drum to JIM WELLER <=-

Title: Wet Fries

I think I had these in Buffalo called "Garbage Fries" though. LOL SO
many names for the same thing.

Shawn

... MOM'S HINT #135: Hide old toys and reintroduce them next week.

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Shawn Highfield wrote to Dave Drum <=-

Title: Wet Fries

I think I had these in Buffalo called "Garbage Fries" though. LOL SO
many names for the same thing.

There are a ton of chilli fries or chilli-cheese fries around. Here's
another (food truck) effort.

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

Title: Frysmith Chilli Fries
Categories: Beef, Vegetables, Chilies, Cheese, Potatoes
Yield: 12 servings

2 lb Ground beef
4 ts Salt *
4 ts Black pepper
2 lg Carrots; fine minced in a
- food processor
2 lg Celery ribs; fine minced in
- a food processor
1 lg Onion; fine minced in a food
- processor
4 cl Garlic; minced
2 1/2 ts Ground cumin
2 ts Coriander; ground
2 ts Mexican oregano
4 Bay leaves
4 ts White vinegar
4 1/2 ts Sugar
4 ts Smoked paprika
2 ts Cayenne; to taste
6 oz Tomato paste
12 oz Bottle dark lager beer
1 oz Unsweetened dark chocolate
12 oz Water
6 lb Potatoes
Grated cheddar cheese
Diced red onions

* That's a TON of salt. Use caution - UDD

Recipe courtesy of Brook Howell and Erik Cho of Frysmith

In the bottom of a large pot, season the ground beef
with salt & pepper and cook till thoroughly browned. Do
not crowd the bottom of the pan. Remove the beef and
cook the onions, carrots and celery in the remaining fat
till soft. Add the garlic and cook for one minute before
adding the browned beef and the remaining ingredients.
Cook for half an hour. Season to taste.

FRENCH FRIES: Julienne potatoes (preferably Kennebec or
Russet) in 1/4" strips. Soak overnight. Spin dry and fry
in 325°F/165°C oil for 5 minutes. Drain on a rack and
bring the oil up to 400°F/205°C. Fry till golden brown
and crispy.

Ladle the chilli over the fries. Top with cheese and a
sprinkle of red onions. Serve immediately.

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

Uncle Dirty Dave's Archives

MMMMM

... I'm in the computer business, I make Out-Of-Order signs.

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Quoting Dave Drum to Jim Weller <=-

JIM WELLER wrote to DAVE DRUM <=-

This IS 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.

But, it's MY kitchen and MY recipe - so I get to tart it up to suit my
own self. Bv)=

Then so do the Koreans and the Texans in their places.

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

Title: Poutine Variations
Categories: Canadian, Snacks, Potatoes, Cheese, Gravy
Yield: 1 Text file

THE BASIC:
Crisp french fries
Squeaky FRESH Cheddar cheese
Curds
Thick chicken or beef gravy
With lots of black pepper

"The Montreal" with smoked meat on top and a full sour pickle
on the side.

"Vegetarian" with mushroom gravy.

Toppings: shredded BBQ pork, spicy Italian sausage, duck confit,
braised beef shanks or briske.t

Different cheeses.

Lobster meat drenched in bearnaise sauce.

Beef rib, seared foie gras and foie-cream sauce poutine

Source: Toronto Star

In Chicago:

The Paramount Room's Stephen Dunne serves his with pulled pork
shoulder and melted cheddar.

Dirk Flanigan of the Gage adds elk ragout instead of gravy.

At Nightwood it comes with duck confit and a poached duck egg.

From: Serious Eats

MMMMM



Cheers

Jim


... After a few beers poutine beckons to you, seduces you.

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JIM WELLER wrote to DAVE DRUM <=-

This IS 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.

But, it's MY kitchen and MY recipe - so I get to tart it up to suit my
own self. Bv)=

Then so do the Koreans and the Texans in their places.

It's a damned poor cook who can't suit himself.

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

Title: Poutine Variations
Categories: Canadian, Snacks, Potatoes, Cheese, Gravy
Yield: 1 Text file

THE BASIC:
Crisp french fries
Squeaky FRESH Cheddar cheese
Curds
Thick chicken or beef gravy
With lots of black pepper

"The Montreal" with smoked meat on top and a full sour pickle
on the side.

"Vegetarian" with mushroom gravy.

Toppings: shredded BBQ pork, spicy Italian sausage, duck confit,
braised beef shanks or briske.t

Different cheeses.

Lobster meat drenched in bearnaise sauce.

Beef rib, seared foie gras and foie-cream sauce poutine

Source: Toronto Star

In Chicago:

The Paramount Room's Stephen Dunne serves his with pulled pork
shoulder and melted cheddar.

Dirk Flanigan of the Gage adds elk ragout instead of gravy.

At Nightwood it comes with duck confit and a poached duck egg.

From: Serious Eats

MMMMM

They left out the Michigan (with that horrid example of chilli).

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

Title: Gene Bartz World Famous Chilli
Categories: Five, Beef, Beans, Chilies, Vegetables
Yield: 12 servings

2 lb Hamburger
30 oz (2 cans) red kidney beans
21 1/2 oz (2 cans) tomato soup
2 tb Chilli spice mix
2 c Ketchup

Mix all ingredients and cook in crockpot on low for 8
to 10 hours.

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Now you know why the Cheshire Cat is smiling.

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Quoting Shawn Highfield to Dave Drum on 10-11-19 13:12 <=-

Quoting Dave Drum to JIM WELLER <=-

Title: Wet Fries

I think I had these in Buffalo called "Garbage Fries" though. LOL SO
many names for the same thing.

That's partly because the originator of the "Garbage Plate" trademarked
the name, but it was such a hit that everyone offers a version of it...
As I learned the story, it was Nick Tahou, here in Rochester, that
invented it...

ttyl neb

... Logic: Men's futile defense against women's intuition!

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