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

 DD> (fries) with a sort-of chilli called "Michigan" sauce

Quebec's so-called Michigan sauce is almost identical to Coney Island
hotdog sauce. In Nova Scotia "Coney fries" are popular.

 DD> Title: Classic Quebec Poutine
 DD> 2 tb Balsamic vinegar
 DD> in Hemmingford, PQ.

Roslind and I slept in and skipped breakfast that morning so we
never made it to that diner. But I have never encountered balsamic
vinegar in the gravy anywhere else.

And now for something completely different ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flemish Frites - Belgian Fries with Andalouse Sauce
 Categories: Belgian, Potatoes, Sauces, Condiments
      Yield: 12 Servings
 
      1 c  Mayonnaise
      2 tb Tomato paste
      2 tb Minced red onion
      1 tb Minced green bell pepper
      1 tb Minced red bell pepper
      1 tb Fresh lemon juice
    1/4 ts Salt
      3 lb Russet potatoes, peeled and
           Cut into 1/4-inch strips
      4 c  Oil for frying
           Salt to taste
 
  Belgian fries are cooked twice for a soft middle and crisp outside
  and served with a seasoned mayo and tomato paste sauce called
  Andalouse that is similar to Thousand Island dressing. The sauce
  makes a great chip dip or vegetable dip as well.

  Stir the mayonnaise, tomato paste, red onion, green bell pepper,
  red bell pepper, lemon juice, and salt together in a bowl. Cover
  the Andalouse sauce with plastic wrap and refrigerate 8 hours to
  overnight. Bring the sauce to room temperature before serving.
  
  Submerge potato strips in a bowl of ice water; stir and rinse the
  potatoes to remove excess starch. Drain potatoes and pat dry.
  Fries can be cut and rinsed hours ahead of time and left in a bowl
  of cold water for use later in the day.
  
  Heat oil in a deep fryer or large saucepan to 300 F. Working in
  batches, fry potatoes in the hot oil until just cooked through but
  still white, about 5 minutes. Transfer fries to a paper towel
  lined plate to drain. Bring oil back to temperature between
  batches. Cool potatoes to room temperature, about 30 minutes.
  Once fries have received their first fry they can sit for an hour
  at room temperature.
  
  Increase oil temperature to 375 F. Working in batches, fry the
  potatoes again until deep golden, 5 to 6 minutes more. Transfer
  fries to a paper towel lined plate to drain. Season fries with
  salt and serve with Andalouse sauce.
  
MMMMM
  

Cheers

Jim


... It's that "one sauce" scorned by Voltaire.

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