-=> Mike Powell wrote to DAVE DRUM <=-

 > I know whatcha mean. The last new Red Green shows were from 2006. However
 > you can stream any opr all at: https://redgreen.com/pages/watch

 MP> Lately, our PBS station has been stuck in the c1994 seasons.  Thanks
 MP> for the tip, I will have to check that link out.

The Red Green shows are also available on Yoo Toob. Also on Amazon's
Free Vee streaming service. I'm currently watching the longest running
BritCom (and possibly longest running on all TV) Last of The Summer Wine.

 > I sorta miss the running gags and Harold - a joke in his own right. We
 > had a plumbing/sewer servine company that used "Sewage and Septic Sucking
 > Services." on its service tankers.

 MP> During my trip to Canada in 2017, I was crossing the border at Grand
 MP> Portage, MN.  As I got closer to the Canadian border checkpoint, I
 MP> realized a sewage and septic sucking truck had gone through before me
 MP> and was parked at the facility, along with several other trucks and
 MP> RVs.

 MP> By the time I got through the checkpoint it was gone but, to this day,
 MP> I am convinced 100% that it was Winston Rothchild.  :D

Might have been returnoing from a promo tour. Or it might have been 
another plumbing service with a sense of humour like I had here. 

This is one of my favourite Canadian dishes - which I was introduced to
at the Echo Picnic hosted by Florence Thompson in Hemmingford, Quebec.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Quebec Poutine
 Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
      Yield: 1 Serving
 
      1 lg Idaho Russet or Prince
           - Edward Island potato,
           - peeled, in 3/8" batons
      4 oz Fresh Cheddar curds

MMMMM-----------------------VELOUTE SAUCE----------------------------
      1 qt Chicken stock
      2 oz Flour
      2 oz Oil
      2 ts Ground pepper
      2 ts Fresh-ground green pepper
      1 sm Onion; diced
      2 tb Balsamic vinegar
 
  This is a recipe for the Veloute sauce, which is the
  base for a poutine sauce. To make it into a poutine
  sauce, reduce it by a factor of 2-4 over medium heat.
  
  Bring the stock to a boil in a saucepan.
  
  Combine the fat and flour, cook over high heat,
  stirring until you have a pale roux (2-3 minutes).
  
  Add the 2 ts pepper to the roux before adding to the
  stock, for an extra-peppery sauce. Floor-sweeping
  pepper (the kind sold pre-ground, in bulk) is
  preferred by classicists.
  
  Add the fresh ground green peppercorns to the stock
  while reducing.
  
  Prior to adding the to stock, dice a small sweet onion
  into the saucepan, add the balsamic vinegar, and reduce.
  
  Whip the roux into the stock. Simmer (30-40 min),
  skimming the surface every 5-10 minutes. Strain the
  sauce through a chinois or strainer lined with
  cheesecloth. Salt and pepper to taste.
  
  Keep sauce hot on a side burner.
  
  Deep fry the potato batons in 375oF/190oC oil until
  golden brown on the outside and creamy, mealy on the
  inside. Drain.
  
  Put pommes frites into a shallow bowl and sprinkle
  fresh cheddar curds across the potatoes. Top with
  sauce/gravy.
  
  Let rest for three minutes or so to allow cheese,
  potatoes and gravy to meld and mingle. Salt & pepper
  to taste and enjoy.
  
  A Dirty Dave recipe, based on what I had in Southern
  Quebec while attending the 1999 Canadian Caper picnic
  in Hemmingford, PQ.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... A wise man gets more use from his enemies than a fool from his friends.
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