-=> Quoting Dave Drum to Jim Weller <=-

 DD> 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.

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

 DD> 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.

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