-=> Quoting Shawn Highfield to Dale Shipp <=-

 SH> The standard GF hot dog buns are so thick they are the size of a sub
 SH> bun. When Andrea is craving a hot dog she normally just uses a wrap now
 SH> for it instead of the giant bun.

Big buns call for big sausages!

I recently came up with an Italian style poutine. I have no idea if
Italy has even heard about poutine yet or not and a lot of internet
versions in North America call for replacing the gravy with
marinara sauce. I kept the gravy but played with the cheese and the
meat garnish.

The potatoes were thin skinned Yukon Golds so I didn't peel them. I
soaked the fries in water for an hour to get rid of the excess
starch and added both salt and sugar for flavour. Then I triple, not
double, fried them. They turned out very crispy indeed.

I had no roast meat drippings or proper stock to work with, so the
gravy had a base of 2 cups water, with a ramen beef soup flavour
pack plus a little soy sauce, some tomato sauce and lots of black.
And oregano of course since I was giving it an Italianesque riff to
things. The thickener was your standard flour and butter roux.

I topped the fries off with grated Mozza and shredded pepperoni before
dousing the mess with gravy. The outcome was pretty good. I'd do it
again.







Cheers

Jim


... It's akin to slathering spaghetti in ketchup at an Italian restaurant.

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