Quoting Dave Drum to Jim Weller <=-

As the pre-ramble said they're a New jersey take on poutine

I think they evolved independently. Fries and gravy has been popular
forever. So have cheese fries. Combining them isn't exactly rocket
surgery so it was bound to happen eventually. I particularly like
chili cheese fries and pizza fries.

You can take your poutine up a level with some sort of meat
garnish. Pastrami and pulled pork are good ones.

Parsley (curly leaf) is a pretty standard plate garnish in this
area.

It was a thing here for a while especially at steak and seafood
places but now completely pass‚. After that rosemary sprigs came and
went.

sub yellow onion for the shallot.

I generally do too. Along with a little garlic. Shallots are nice
but hideously expensive.

Here's a dish where parsley is a vital ingredient and not just a
superfluous garnish ...

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

Title: Salat Katzutz
Categories: Salads, Jewish, Israeli
Yield: 4 Servings

2 Tomatoes; chopped
1 Cucumber; peeled and chopped
1/4 md Onion, diced
1/2 bn Chopped fresh parsley
2 tb Olive oil
3 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper

In a large bowl, combine chopped tomatoes, cucumber, onion and
parsley. Sprinkle with olive oil and toss. Add lemon juice, salt
and pepper to salad and toss again. Serve immediately.

You can also add sweet or hot peppers, scallions or mint so long
as all four of the primary ingredients are there.

Depending on what part of the world you're in this might be called
Israeli salad, Arab salad or Palestinian tomato salad.

-JW

MMMMM








Cheers

Jim


... Always spell rum as rhum. It's fancier & signals you know stuff.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

As the pre-ramble said they're a New jersey take on poutine

I think they evolved independently. Fries and gravy has been popular forever. So have cheese fries. Combining them isn't exactly rocket
surgery so it was bound to happen eventually. I particularly like
chili cheese fries and pizza fries.

Fries w/gravy are called "wets" in this area. I'm not a fan of chilli
fries. Nor the poutine version called "Michigan sauce" which Georgia
ordered when we were in Hummingford for the picnic. The chilli is a
bastardized version of Coney Island hoy-dog chilli. And not a very good
one, at that. Pizza fries I shall have to look up.

You can take your poutine up a level with some sort of meat
garnish. Pastrami and pulled pork are good ones.

Or Italian beef.

Parsley (curly leaf) is a pretty standard plate garnish in this
area.

It was a thing here for a while especially at steak and seafood
places but now completely pass‚. After that rosemary sprigs came and
went.

Here as well. I still see it in some places but none of the up market
venues use it.

sub yellow onion for the shallot.

I generally do too. Along with a little garlic. Shallots are nice
but hideously expensive.

Here's a dish where parsley is a vital ingredient and not just a superfluous garnish ...

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

Title: Salat Katzutz
Categories: Salads, Jewish, Israeli
Yield: 4 Servings

2 Tomatoes; chopped
1 Cucumber; peeled and chopped
1/4 md Onion, diced
1/2 bn Chopped fresh parsley

I'd think they'd use flat leaf parsley. The curly sort has bupkis for
flavour. Cilantro would work, too.

Okay. I've done my research and I wonder how I missed out for almost
80 years on something as tasty looking as pizza fries. I'd definitely
give these a try should they be on offer where I am eating.

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

Title: Pizza Fries
Categories: Potatoes, Vegetables, Pork, Chilies, Cheese
Yield: 6 servings

28 oz Bag frozen shoestring fries
1/4 c Pepperoni slices
1/2 c Cooked ground sausage
1/2 c Pizza sauce; more for
- dipping
1/4 c Chopped banana peppers
2 c Grated mozzarella from a
- block, not the pre-
- shredded kind
1/2 c Grated Parmesan

Recipe courtesy of Kitchen Sink

Put a medium cast-iron skillet in the oven and set the
oven @ 400ºF/205ºC.

Bake the fries in the heated cast-iron skillet, mixing
them a few times during the cooking process, until they
are crisp, about 20 minutes.

Remove the skillet from the oven and top the fries with
the pepperoni, sausage, sauce, peppers, mozzarella and
Parmesan. You can also do layers of fries and toppings
to make a pile of pizza fries. Return the skillet to the
oven for 5 to 10 minutes to melt the cheese. Serve
immediately with a side of pizza sauce for dipping

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

Uncle Dirty Dave's Archives

MMMMM










... I am desperately trying to figure out why Kamikaze pilots wore helmets.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

JIM WELLER wrote to DAVE DRUM <=-

I generally do too. Along with a little garlic. Shallots are nice
but hideously expensive.

Yup.


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

Title: Braggin' Rights Chicken Fried Steak
Categories: Beef, Main dish, Texas/s.w.
Yield: 4 Servings

MMMMM---------------------------STEAK--------------------------------
2 lb Roundsteak, sliced 1/2 inch
-thick and twice-tenderized
-by the butcher
2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Fresh ground black pepper
3/4 ts Salt
1 1/2 c Buttermilk
1 lg Egg
1 tb Hot red pepper sauce
2 Garlic cloves, minced
Crisco for deep frying

MMMMM--------------------CLASSIC CREAM GRAVY-------------------------
1/4 c Pan drippings
3 tb All-purpose flour
2 c Evaporated milk
1 c Unsalted beef stock
1/2 ts Fresh ground black pepper
Salt to taste

MMMMM--------------------------OPTIONAL-------------------------------
Mashed potatoes
Homemade buttermilk biscuits

Cut steak into 4 equal portions. Pound until each is about 1/4 inch
thick. Place flour in a shallow bowl. In a second dish, stir together
baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper
sauce and garlic. The mixture will be thin.
Dredge each steak first in flour, then in batter. Dunk steaks back
into flour and dredge well, patting in the flour until the surface of
the meat is dry.
Add enough shortening to a deep cast-iron skillet or Dutch oven to
deep fry steaks in at least 4 inches of fat. Bring temperature of
shortening to 325 degrees. Fry the steaks, pushing them under the fat
or turning them as they bob to the surface, for 7 to 8 minutes, or
until they are golden brown. Drain steaks on paper towels and
transfer to a platter. Keep warm while preparing Classic Cream Gravy.
Divide steaks among 4 plates and serve with mashed potatoes and
gravy.

CLASSIC CREAM GRAVY:
After cookingf chicken-fried steak or similar dish, pour off the
top fat through a strainer, leaving about 1/2 cup pan drippings in
the bottom of the skillet. Return any browned cracklings from the
strainer to the skillet before starting the gravy.
Place skillet over medium heat. Sprinkle in the flour, stirring to
avoid lumps. Add milk and stock. Simmer until liquid is thickened and
the raw flour taste is gone, about 3 minutes. Stir the gravy up from
the bottom frequently, scraping up any browned bits. Season with
pepper and salt. Makes about 3 cups. Author unknown. U/L to NCE by
Burt Ford 1/97 12/97 4/99.

MMMMM


___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dave Drum to Jim Weller <=-

I'm not a fan of / "Michigan sauce" / a bastardized version of
Coney Island hoy-dog chilli. And not a very good one, at that.

It basically is Coney sauce and it can be good even if that example
wasn't.

Pizza fries I shall have to look up.

Basically french fries with marinara sauce instead of gravy and
topped with grated Mozza. And as you just discovered you can tart it
up with a number of other additions.

You can take your poutine up a level with some sort of meat
garnish. Pastrami and pulled pork are good ones.

Or Italian beef.

Yeah, that would be good too.

Title: Salat Katzutz

I'd think they'd use flat leaf parsley.

Flat-leaf is the usual variety in that part of the world. And they
chop it fine and sprinkle it over things very generously or mix it
right into the dish. Consider tabbouli and falafal. The curly
variety tends to be northern European and a single sprig gets used
as a garnish that can be eaten or not.

The curly sort has bupkis for flavour.

Agreed. Flat-leaf has a much nicer flavour, and stronger. Also it's
easier to grow.

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

Title: Creamy Eggplant Relish
Categories: Relishes, Middle east, Chilies, Nuts
Yield: 4 Servings

1 1/2 c Finely chopped onions
2 tb Veg. or olive oil
2 x 13 oz eggplants
2 lg Unpeeled cloves garlic
1/3 c Coarsely chopped walnuts
Salt
1/2 ts Ground coriander seeds
2 ts Minced green chili
2 tb Water
1/8 c Flat-leaf parsley
2 tb Chopped lovage leaves (or
1/4 c Celery leaves)
2 ts Chopped tarragon, dill, or
Coriander
2 ts Mild vinegar
Fresh ground black pepper
Few lovage leaves for
Garnish

In general, substitute 1/3 the amount of celery leaves called for
in any recipe with lovage.

In a 9 in. skillet slowly cook the onions in oil until soft &
golden, about 20 mins. Remove from the skillet & set aside. Makes
about 1/4 cup.

Prick eggplants with a skewer in 2-3 places. Bake, steam, or boil
the eggplants whole until they are completely tender. Separately,
boil, steam, or microwave the garlic until soft, 2 mins. Transfer
the eggplant to a slanted wooden board or a large colander; split
lengthwise, place opened side down, cover with a heavy weight, and
leave to drain & cool, about 10 mins. Skin; stem; discard any hard
seeds. Shred the pulp with your fingers, place in a mixing bowl,
set aside. Peel the garlic. In a mortar or a mini-chopper,
combine nuts with 1/4 tsp salt, the garlic, ground coriander &
chili. Pound until the nuts exude their oil and the mixture is
smooth. Work in the water to make a light, smooth cream. Combine
with eggplant and, using your fingers, mix in the herbs & fried
onions. Sharpen the mixture with the vinegar & season with salt &
pepper. Scoop into a shallow serving dish, cover tightly with
plastic, and chill for a few hours. Serve at room temperature
decorated with small torn lovage leaves.

From The Cooking of the Eastern Med. by P.Wolfert

From: Jodie Kain

MMMMM

Cheers

Jim

... If your grandmother didn't teach you, you can't make it properly.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

I'm not a fan of / "Michigan sauce" / a bastardized version of
Coney Island hoy-dog chilli. And not a very good one, at that.

It basically is Coney sauce and it can be good even if that example wasn't.

Coney sauce is a sub-set of chilli. If I see a caney dog with beens in
the chilli sauce I know the venue is clewless and will not order a hot
dog from them.

Pizza fries I shall have to look up.

Basically french fries with marinara sauce instead of gravy and
topped with grated Mozza. And as you just discovered you can tart it
up with a number of other additions.

Absotively! I'm going to make that recipe at least once. Probably with crinkle-cut tatties rather than the smooth-side fries called out.

You can take your poutine up a level with some sort of meat
garnish. Pastrami and pulled pork are good ones.

Or Italian beef.

Yeah, that would be good too.

Title: Salat Katzutz

I'd think they'd use flat leaf parsley.

Flat-leaf is the usual variety in that part of the world. And they
chop it fine and sprinkle it over things very generously or mix it
right into the dish. Consider tabbouli and falafal. The curly
variety tends to be northern European and a single sprig gets used
as a garnish that can be eaten or not.

The curly sort has bupkis for flavour.

Agreed. Flat-leaf has a much nicer flavour, and stronger. Also it's
easier to grow.

And the proximate reason I specify which (flat or curly) in my recipes.

This is a restaurant recipe - but, if doing at home, it's eminently
freezable - just like chilli brick.

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
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)