Quoting Dave Drum to Jim Weller <=-

My last trip to Canada was in the last century - the Canadian Caper
picnic at Florence Thompson's.

That was my last US trip. We hopped down to the Plattsburgh NY train
station to pick up Aura that weekend. No passport needed back then.

This is only called Michigan Sauce in upstate
New York amd southern Quebec. In Michigan it has more
zip to it and is called "Coney Island Sauce".

It is known as Coney Sauce in the Canadian Maritimes but was unknown
in Ontario when I lived there and Alberta these days. Chili fries
are starting to catch on in Yellowknife though thanks to Fat Burger
opening up.

Fat burger has become my favourite quick serve burger edging out
Harvey's (a Canadian chain) and A&W (which remains strong in Canada).

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

Title: Beef Chili Cheese Fries
Categories: Potatoes, Groundmeat, Beef, Cheese, Chilies
Yield: 8 Servings

2 tb Vegetable oil
2 c Chopped yellow onions
Salt
Cayenne
2 lb Ground beef
1 tb Chili powder
2 ts Ground cumin
Crushed red pepper
2 ts Dried oregano leaves
2 tb Chopped garlic
3 c Tomatoes; peeled, seeded
-chopped, fresh or canned
2 tb Tomato paste
3 c Beef broth
2 tb Masa harina flour
Vegetable oil; to deep fry
2 lg Idaho potatoes
1/2 lb Grated cheddar cheese
1/2 lb Grated monterey jack cheese
1 c Sour cream
1/2 c Sliced pickled jalapenos

Heat the vegetable oil in a large saute pan over medium heat. Add
the onions, season with salt and cayenne, and cook, stirring,
until they begin to wilt, about 2 minutes. Add the beef, chili
powder, cumin, crushed red pepper, and oregano, season with salt
and cayenne, and cook until all the pink in the meat disappears, 5
to 6 minutes. Add the garlic, tomatoes, tomato paste and 2 1/2
cups beef stock, bring to boil, and reduce the heat to medium-low.
Simmer, uncovered, until the meat is tender, about 1 hour,
stirring occasionally. Skim off any fat that rises to the
surface. Combine the masa harina flour with the remaining 1/2 cup
stock and mix to blend. Slowly add to the pot, stirring to blend.
The mixture will thicken. Cook for 30 minutes, then season again
with salt and cayenne. It should be thick enough to coat the back
of a spoon.

The potatoes should be peeled and cut into shoestrings, rinsed in
cool water and patted dry. In a heavy, deep pot or an electric
fryer, heat 4 inches of vegetable oil to 360 F. Fry the
shoestring potatoes in batches until golden brown, 3 to 4 minutes
per batch. Drain on paper towels, then season with salt and
cayenne.

Preheat the oven to 400 F Cover the bottom of a large, glass
rectangular baking pan with the shoestring potatoes. Combine the
Cheddar and Jack cheeses. Sprinkle the cheese over the fries.
Bake just until the cheese melts, 3 to 4 minutes. Remove the pan
from the oven and spoon the chili over the top of the fries.
Garnish with the sour cream and jalapenos. Serve immediately.

Emeril Lagasse

MMMMM

Cheers

Jim


... Fried potatoes and gooey cheese? How can it get any better than that?

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