-=> JIM WELLER wrote to DAVE DRUM <=-

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

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

Coney sauce is usually (but not always) just no-bean chilli. Quality and
flavour vary from area to area. And some cheap-arsed joints just use
chilli w/beans from a can - hence the "(but not always)" qualifier.

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

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

There was a snatch-and-grabbit window service open air diner at our
motel where I first discovered poutine. Tried it at some other venues,
as well.

 JW> And now for something completely different ...

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Flemish Frites - Belgian Fries with Andalouse Sauce
 JW>  Categories: Belgian, Potatoes, Sauces, Condiments
 JW>       Yield: 12 Servings

 JW>       1 c  Mayonnaise
 JW>       2 tb Tomato paste
 JW>       2 tb Minced red onion
 JW>       1 tb Minced green bell pepper
 JW>       1 tb Minced red bell pepper
 JW>       1 tb Fresh lemon juice
 JW>     1/4 ts Salt
 JW>       3 lb Russet potatoes, peeled and
 JW>            Cut into 1/4-inch strips
 JW>       4 c  Oil for frying
 JW>            Salt to taste

 JW>   Belgian fries are cooked twice for a soft middle and crisp outside
 JW>   and served with a seasoned mayo and tomato paste sauce called
 JW>   Andalouse that is similar to Thousand Island dressing. The sauce
 JW>   makes a great chip dip or vegetable dip as well.

That does look decent. When I got out the the Navy in the early 60s I
went to work at a fats food burger joint which was owned by a gent who
also had a potato/"French fry" manufactory called "Pre-pared Potatoes".

Their main product was spuds, peeled, cut in batons and blanched in oil,
delivered in 25 lb boxes to restaurants, ready to be portioned out and
deep fried. They're still listed in Dun & Bradstreet although they've
been out of business since the early 1970s.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cottage Fried Spuds
 Categories: Five, Potatoes, Sauces
      Yield: 4 servings

      1 lb Russet potatoes; peeled, in
           - small (1/4") cubes
           Oil to deep fry

MMMMM-------------------GARLIC-BUTTER SAUCE--------------------------
   1/2 c  Butter
     1 ts Garlic powder
   1/4 tb Dried basil
     2 ts Dried Greek oregano (rigani)

  PREPARE THE POTATOES: Wash and peel the spuds. Cut them
  into 1/4" batons (using your French-fry cutter) then
  cut the batons into 1/4" cubes. Blanch them in your deep
  fryer then allow to drain cool. While they are cooling -

  MAKE THE GARLIC BUTTER SAUCE: In a small saucepan melt
  butter, add garlic and saute until cooked. Add dried
  oregano and dried basil and stir until heated through.

  Once the sauce is prepared set it aside but keep it 
  warm while you dropm the potatoes back into the fryer
  to finish cooking and browning.

  When the cubs are done to your liking drain them and
  portion out. Pour the garlic butter sauce over and serve
  alongside your eggs and meat.

  Uncle Dirty Dave's Kitchen

MMMMM

... As a matter of fact, it IS a banana in my pocket.
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