Text 4543, 57 rader
Skriven 2008-03-28 22:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Instant Potatoes
============================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Potato Chips

 DS> Double frying is time-consuming but from all I have heard is the
 DS> best way.
       
It really is. Dutch Farmer Bill's mom taught me that trick over 40
years ago and that family knows potatoes. As well as several acres
for the market they had small plots of heirloom varieties for their
own table and grew different kinds for salad, mashing, baking and
frying.

 DS> On another topic -- In Hemmingford (where Florence Thompson lived
 DS> and we had the picnic years ago) there was a small lunch type place.
 DS> They served a dish some of us had -- might have been poutine, but I
 DS> think it was more likely some sort of chili over chips.  Do you
 DS> recall the dish?  Did it have a name?

The chili-like stuff is called "Michigan Sauce" in Quebec which made
Bob Gearhart chuckle as there's nothing by that name in his home
state and he thought it was akin to Coney Sauce. So you had Michigan
Frites (Fries).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Michigan Chili Dog Sauce
 Categories: Chili, Sauces, American, Groundmeat, Beef
      Yield: 10 Servings
 
      1 lb Hamburger
      2 c  Cold water
      5 tb Chili Powder
      3 tb Paprika
      1 tb Dry Mustard
           Salt & Pepper to taste
 
  Start with raw hamburg in an open skillet, add 2 cups of cold water.
  (DO NOT BROWN MEAT). Add: 5 TBS of chili powder (that's right!), 3
  TBS of paprika and 1 TBS dry mustard, plus some salt & pepper. Stir
  and let simmer for about an hour. Serve on a steamed hot dog plus
  steamed (microwaved?) hot dog roll. Best when striped with a stripe
  of mustard and chopped onions! Delicious!

  From: Pat Stockett
 
MMMMM


Cheers

YK Jim


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