JIM WELLER wrote to DAVE DRUM <=-

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).

We don't got a Fat Burger here. We had a Smash Burger for just over a
year. But, the franchisee didn't do his homework properly and located
in the corner of a strip mall at the intersection of two high-traffic
streets. For whatever reason(s) none of the food-service joints in that location have lived very long. Smash Burger was no exception. Which is
a shame because I quite liked their offerings.

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

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