Fries and gravy?
Karen Kay
Saskatchewan, and at one point, they go to a restaurant and eat fries
and gravy. Is this French fries and gravy? Sounded pretty ucky.
Karen
kar...@netcom.com
Judith E. Schrier
Is that basically worse than biscuits and gravy?
"Love ma wife, I love ma baby,
I love ma biscuits sopped in gravy.
"Hey, pretty little black-eyed Susie, Hey!"
love, judith, who thinks it's ok as a song...
Marie Tomlinson
>I just finished reading a murder mystery that takes place in
>Saskatchewan, and at one point, they go to a restaurant and eat fries
>and gravy. Is this French fries and gravy? Sounded pretty ucky.
Standard late-night diner fare. I dig 'em.
Marie
Karen Kay
> Is that basically worse than biscuits and gravy?
Well, I must admit that I'm not fond of gravy in any
combination...it's one of my many failings.
Karen
kar...@netcom.com
John Duncan
: I just finished reading a murder mystery that takes place in
: Saskatchewan, and at one point, they go to a restaurant and eat fries
: and gravy. Is this French fries and gravy? Sounded pretty ucky.
Pardon? French Fries and Gravy are strange to you, huh? Almost every
restraunt here serves them, KFC, New York Fries, etc. They are common all
over Canada. Try them sometime, you might like them. Your heart won't,
but you might. If you think that is bad try poutin sometime. It a
Quebecois concoction: fries, gravy, ketchup and cheese curds mixed
together into a glob of indescribable colour. As far as anybody can tell
nobody actually like poutin. The Quebecois eat it because it is a comfort
food (while they are eating it, not afterwords) and reminds them of home.
The rest of us eat it so we can gross other people out by telling them we
ate it.
Was that a Gail Bowan book? Which one?
Rob Duncan
robert...@usask.ca
st...@xs4all.nl
>and gravy. Is this French fries and gravy? Sounded pretty ucky.
>Karen
Here we eat fries with mayo. Would you like some fat with your
grease? It really tastes pretty good, as the mayo is tangy. The
other thing I like on fries is sate sauce. Or sate sauce and
ketchup. Of course the fries are pretty good without anything on
them at all.
s
John Hannum
>I prefer fries and barbecue sauce.
>
A habit I picked up in Sudan was fries and worchestshire sauce.
John Hannum
Emily
> > other thing I like on fries is sate sauce. Or sate sauce and
> > ketchup. Of course the fries are pretty good without anything on
>
> I'm sure I'm displaying my culinary ignorance here, but what exactly
> is sate sauce?
The same as satay sauce?
Emily
Karen Kay
> I'm sure I'm displaying my culinary ignorance here, but what exactly
> is sate sauce?
Nectar of the gods.:)
I'd always thought of it as Malay Straits food, but you mostly find it
in Thai restaurants here. It's a sauce. Hot, spicy, complex,
delectable.
Karen
kar...@netcom.com
Paul Kuritz
> I just finished reading a murder mystery that takes place in
> Saskatchewan, and at one point, they go to a restaurant and eat fries
>
> Karen
>
It is FFs and gravy. They are eaten here in Maine.
p
Marie Tomlinson
>>
>A habit I picked up in Sudan was fries and worchestshire sauce.
>
Marie
Karen Kay
> If you think that is bad try poutin sometime. It a
> Quebecois concoction: fries, gravy, ketchup and cheese curds mixed
> together into a glob of indescribable colour. As far as anybody can tell
> nobody actually like poutin. The Quebecois eat it because it is a comfort
> food (while they are eating it, not afterwords) and reminds them of home.
One of my best friends is from Montreal, and I've *never* seen him eat
this. I'll have to ask him.
> Was that a Gail Bowan book? Which one?
Yes, Gail Bowen. The Wandering Soul Murders. (The book is better than
the title. I liked it a lot.)
Karen
kar...@netcom.com
Karen Kay
> The only thing I ever drown my french fries in is mustard. By the
> way, the "f" of the french isn't capitalised, 'cause it doesn't have
> anything to do with France- it's just a style of cutting. Then again,
> I could be wrong.
I don't know. All I know is that everything comes with them in Paris.
> But I would never eat plain fries.
And I would never eat them with anything on them. That's why the
quality of the fry is crucial.
Karen
kar...@netcom.com
Karen Kay
> Here we eat fries with mayo.
I'd heard that. Now the satay sauce, I could imagine. I could eat satay
sauce on dried twigs.
Karen
kar...@netcom.com
Jim Bradley
>>>I prefer fries and barbecue sauce.
>>>
>>A habit I picked up in Sudan was fries and worchestshire sauce.
>>
>Is vinegar on french fries a Pennsylvania thing?
I thought it was a Rhode Island thing. I never heard of anything
but ketchup in Phila. and NJ. 'Course that was in my sheltered youth.
/Jim
>
>Marie
keeper of the fish
<in> my "sheltered youth" Unversed in the way of the fry-mutilators
heather"does that mean I'm innocent?"hewitt
Paul Barfoot
>
I thought it was a Brit thing, although my first encounter with
vinegar on fries WAS in Central Pa.
In Romania we had ffs (invariably soggy) with nearly every meal,
sometimes even breakfast. (Natalie, haven't we had the "potatoes
for breakfast" discussion one or two times before?)
My ff preference, for the record, is homemade, fried in very hot oil
so they are very crisp on the outside and tender but not mushy on the
inside, served with a variety of sauces to dip them in. As for gravy,
I figure why go to all the bother of making the potatoes crisp if you
are only going to cover them with something that takes the crispness
away. If you're going to have gravy on your potatoes, you might as
well boil them.
Br Paul
John Duncan
: One of my best friends is from Montreal, and I've *never* seen him eat
: this. I'll have to ask him.
It's not really the sort of thing one does in front of other people
: > Was that a Gail Bowan book? Which one?
: Yes, Gail Bowen. The Wandering Soul Murders. (The book is better than
: the title. I liked it a lot.)
I should have known how to spell her name since she is one of the most
famous graduates of my dept. To be honest, though, I've never read one of
her books. I have heard radio adaptations of some of them, but I should
read a few sometime.
Rob D.
Lisa Alfieri
>Marie
No. I actually thought it was a Rhode Island thing. When I started going to
school there I couldn't believe they were ruining the fries like that.
Lisa_touch of salt is all I need_Alfieri
keeper of the fish
french fries and cheese soup. I dipped the former in the latter.
heather
Evelyn Duncan
Evelyn Duncan
Internet: r3...@vm1.cc.uakron.edu
Bitnet: R3EJD@AKRONVM
I want on the information superhighway! Let me on the information
superhighway!!!!!!
cr...@biteme.com
Paul Barfoot
> ketchup. Of course the fries are pretty good without anything on
>
> s
I'm sure I'm displaying my culinary ignorance here, but what exactly
is sate sauce?
Br Paul
Marie Tomlinson
>>Is vinegar on french fries a Pennsylvania thing?
>
>but ketchup in Phila. and NJ. 'Course that was in my sheltered youth.
Fair food. FF's w/ vinegar for dinner, and a funnel cake for dessert.
Was that youth of yours spent sheltered in Philly/South Jersey, Jim?
Marie
John Hannum
> I just came back from lunch. They had, amongst other things,
>french fries and cheese soup. I dipped the former in the latter.
>
at the Tolly-Ho. Never tried it.
John Hannum
Marie Tomlinson
>Paul Barfoot said:
>> I'm sure I'm displaying my culinary ignorance here, but what exactly
>> is sate sauce?
>
>in Thai restaurants here. It's a sauce. Hot, spicy, complex,
>delectable.
For whatever reason, I've never eaten Thai, but I was interested and found
this (from Jennifer Brennan's _The Original Thai Cookbook_. 1981):
Sate/Satay
The generic term Sate refers more to a fashion of cooking, barbecued on
skewers, rather than a specific dish or food.
Southeast Asians, as other Orientals, have great difficulty pronouncing
any two consonants together, particularly s in conjunction with t or p.
(The popular soda pop in Thailand, Green Spot, generally is heard as
"Galeen Supot.") The common reference is that the name Satay is merely
a corruption stemming from Asian attemts at the word "steak." Satay is
indigenous to Indonesia but this way of cooking has spread up through
Malaysia and is commonplace in Thailand. Thai restaurants, here in the
United States, almost universally feature Satay on their menus, causing
many Americans to believe that it is an original Thai specialty.
Marie
Bocknobby
> Saskatchewan, and at one point, they go to a restaurant and eat fries
> and gravy. Is this French fries and gravy? Sounded pretty ucky.
>
> Karen
> kar...@netcom.com
>
V-e-r-y popular Canadian cuisine. And the French-Canadian
version from Quebec and New Brunswick (spreading across the country
courtesy of at least two fast food chains), poutine (french fries,
gravy and (melted) cheddar cheese.
Sylvia Edwards
Group writes:
> >and gravy. Is this French fries and gravy? Sounded pretty ucky.
>
> >Karen
>
> grease? It really tastes pretty good, as the mayo is tangy. The
> ketchup. Of course the fries are pretty good without anything on
> them at all.
>
> s
My son loves cheese fries with Ranch salad dreesing.
Sylvia L. Edwards
sedw...@kcmetro.cc.mo.us
"Be enthusiastic about the success of others."
keeper of the fish
>>and gravy. Is this French fries and gravy? Sounded pretty ucky.
>
>>Karen
>
way, the "f" of the french isn't capitalised, 'cause it doesn't have
anything to do with France- it's just a style of cutting. Then again,
them as vehicles for various condiments, and nothing more. It would
be sort of like eating one of those "Fun Dip" or whatever-they're-called
sticks (stix?) without dipping it in the grape/cherry/mystery flavoured
pouch. Right then. Onto the next notice.
heather "the fun dip"hewitt
>s
Karen Kay
: In Romania we had ffs (invariably soggy) with nearly every meal,
: sometimes even breakfast. (Natalie, haven't we had the "potatoes
: for breakfast" discussion one or two times before?)
When I took students to Japan, we had a stunning onion and french
fry casserole for breakfast one morning. It was *the* most vomitous
meal I've ever had. Talk about cultural miscommunication...
Karen
kar...@netcom.com
Paul Kuritz
>
> heather"does that mean I'm innocent?"hewitt
>
Guess how I vote?
p
Phyllis C. Petree
> >
> > >Karen
> >
> > grease? It really tastes pretty good, as the mayo is tangy. The
> > other thing I like on fries is sate sauce. Or sate sauce and
> > ketchup. Of course the fries are pretty good without anything on
> > them at all.
> >
> > s
>
> My son loves cheese fries with Ranch salad dreesing.
>
>
>
> Sylvia L. Edwards
> sedw...@kcmetro.cc.mo.us
> "Be enthusiastic about the success of others."
>
I can feel my arteries clogging up...
--
Phyllis
ppe...@cabell.vcu.edu
Paul Kuritz
> > Is vinegar on french fries a Pennsylvania thing?
> >
>
> I thought it was a Brit thing, although my first encounter with
Long John Silver restaurants used to serve fries as the "chips" with
their fish and chips. A bottle of vinegar was on each table in the
restaurant.
p>
Jim Bradley
>On Tue, 1 Nov 1994 13:12:28 EST Jim Bradley said:
>>
>>but ketchup in Phila. and NJ. 'Course that was in my sheltered youth.
>
>Fair food. FF's w/ vinegar for dinner, and a funnel cake for dessert.
>
>Was that youth of yours spent sheltered in Philly/South Jersey, Jim?
>
Yep. Philly (Germantown) in the winter, Toms River in the summer.
After starting college, it was Providence in winter, lifeguarding in
Long Beach Island in summer.
/Jim
>Marie
bz
>>Sylvia L. Edwards
I have recently been converted to the joy of eating fries with
horseradish sauce.
bz
Ol' blue eyes
>> '95 planning board ... it's a hop-step-and-a-jump from the former
> Do they have mustard? (Try it. It's good.)
Mustard, of the brown variety, is seen only behind the hot dog counter.
Sorry, Heather.
> heather, who will not have sex in a canoe, but is willing to try a
> variety of condiments. On her french fries, that is.
Yes, they do have Coors among the scores of varieties of beers. Though I'd
prefer to avoid anyone who drinks it (for both aesthetic and political
reasons).
Since you aren't willing to vary your condiments for canoe sex, may I ask
which one(s) you require? The Clarion and Allegheny Rivers are primo
canoeing waters.
[PS. Got some ID showing that you're old enough for that brew, missy?]
-------------------------------------------------------------------------------
neal tra...@vms.cis.pitt.edu 412-624-0097 (office)
tra...@pitt.edu 412-624-7397 (fax)
"I'm a farmer ..." -- Max Yasgur
Judith E. Schrier
>Or rather you forgot to. I never planned to.
That was because we had to use up the leftover bread as French toast.
You can use some of the chicken in a stir-fry this evening.
>Judith should be safely back in the land of potatoes for breakfast now.
>She almost got to spend one more day in the land of grits, however. We
>discovered after getting to the airport today that her ticket was for
>tomorrow. But at the eleventh hour (or really the 59th minute), they
>let her on.
> --Natalie (may...@ra.msstate.edu)
You *told*! I am *so* ashamed that I never checked the date on
my ticket! Agonized all the time I was sitting and wondering if
I'd be getting on the next plane, because there was nobody to
blame but myself! Stupid, stupid, stupid!
Did I mention that I almost spent a night in *Memphis*? Because the
plane out was "full" (although the agent in Starkville had said
that would be "no problem") and they only gave me a boarding pass
at the very last minute, after everyone else was on. They had
even asked for volunteers to GIVE UP THEIR SEATS and fly later in
case it was necessary!
Had a wonderful time, aside from that, but glad to be home again.
Thank you, Natalie and Natalie's mother, for the wonderful hospitality!
love, judith
Natalie Maynor
> for breakfast" discussion one or two times before?)
Yes. Yuck.
That reminds me, Judith. We forgot to eat the chicken for breakfast.
Or rather you forgot to. I never planned to.
Judith should be safely back in the land of potatoes for breakfast now.
John Duncan
: > To be honest, though, I've never read one of
: > her books. I have heard radio adaptations of some of them, but I should
: > read a few sometime.
: I liked this one and intend to read more.
Murder at the Mendel is supposed to be good. It might have a different
name in the States because the Mendel Art Gallery here in Saskatoon
wasn't too impressed by the title (I could see the Mendel if I were to
stand on the roof of my house and if it wasn't snowing lynxes and wolves
as it is today). There's also one about a premeir of Saskatchewan who is
assasinated (this hasn't happened before, but it's been considered). I'm
not a big fan of mysteries, so I don't read them very often.
-Robert Duncan robert...@usask.ca
Ol' blue eyes
>> way, the "f" of the french isn't capitalised, 'cause it doesn't have
>> anything to do with France- it's just a style of cutting. Then again,
>> I could be wrong.
Most of the choices in this thread sounded great. Except for
Heather's (sorry, kid, I calls 'em like I sees 'em). Doesn't
matter whether you're talking yellow, brown, Pommery, Dijon,
Chinese ... they all sound awful.
>I don't know. All I know is that everything comes with them in Paris.
>
>> But I would never eat plain fries.
>
>And I would never eat them with anything on them. That's why the
>quality of the fry is crucial.
>
>Karen
> kar...@netcom.com
I wouldn't think of eating Belgian/Dutch fries from a street
vendor except with a dollop of deliciously tangy mayonnaise
-- it's an irresistible combination.
American french fries, cut much thicker so you can savor the
mealiness of those wonderful Idahoes, can be combined with a
myriad of condiments. As Karen says, the quality of the fry
is critically important -- the right temperature (for both
fryings), clean oil, correct timing.
One of the pleasures of Pittsburgh is eating fries at 'The O'
-- that's the nickname for 'The Original Hot Dog Shop' in
Oakland (a mere 2 blocks from my office). The taters are cooked
<perfectly> and the portions are ... well, let me put it this
way: more fries *fall off* a small O-fries onto your tray than
*go in* a large from MickeyD or Wendy's. A medium (along with
one of their great beef sausages for each person) will *sate*
a foursome. They've been known to warn newbies who unsuspectingly
order an extra large.
O-fries come with Heinz ketchup by default. Malt vinegar (that's
British, as in fish-n-chips) is always available, as is garlic
powder. For an extra charge, you can get a side of warm CheezWiz
(Mary Lynn wouldn't have it any other way) or some beef gravy.
The O isn't a satay kinda place.
Needless to say, I can place a pilgrimage to the O on the Hayride
'95 planning board ... it's a hop-step-and-a-jump from the former
site of Forbes Field, a block or two from Pitt's central library,
and almost as close to the Carnegie Museum (dinosaurs!, gemstones!,
art and architecture!) and the Carnegie Library of Pittsburgh.
keeper of the fish
Um, you flick a little switch?
heather
keeper of the fish
> Long John Silver restaurants used to serve fries as the "chips" with
>their fish and chips. A bottle of vinegar was on each table in the
>restaurant.
>
> p>
What the hell else would they serve as chips in "fish and chips"? A bottle
of vinegar is on <most> rest.tables out here. In the diners/Newport Creameries/
wiener (weiner? they both look weird) joints, etc. And I thought <I> lead a
sheltered life. Ever have sex in a canoe, Paul?
heather
keeper of the fish
> Needless to say, I can place a pilgrimage to the O on the Hayride
> '95 planning board ... it's a hop-step-and-a-jump from the former
> site of Forbes Field, a block or two from Pitt's central library,
> and almost as close to the Carnegie Museum (dinosaurs!, gemstones!,
> art and architecture!) and the Carnegie Library of Pittsburgh.
>
>
heather, who will not have sex in a canoe, but is willing to try a
Tushar Samant
>>> sometimes even breakfast. (Natalie, haven't we had the "potatoes
>>> for breakfast" discussion one or two times before?)
>>
>>Yes. Yuck.
>>
>>That reminds me, Judith. We forgot to eat the chicken for breakfast.
>>Or rather you forgot to. I never planned to.
>
>decapitation experiment?
This topic is now closed.
tushar
Karen Kay
> Satay is
> indigenous to Indonesia
Which explains why you'd find it in the Netherlands.
Thanks for checking this out, Marie. (I'm glad I'm not the only one who
thought it was odd to associate it with Thai food.)
Karen
kar...@netcom.com
Karen Kay
> To be honest, though, I've never read one of
> her books. I have heard radio adaptations of some of them, but I should
> read a few sometime.
I liked this one and intend to read more.
Karen
kar...@netcom.com
Bookrat
>> for breakfast" discussion one or two times before?)
>
>Yes. Yuck.
>
>That reminds me, Judith. We forgot to eat the chicken for breakfast.
>Or rather you forgot to. I never planned to.
Was this chicken already acephalic, or was someone planning to perform the
decapitation experiment?
Ken Miller
Staff Poultrologist
The Samant Institute for the Study of Poultrygeist Phenomena
boo...@bookrat.com
st...@xs4all.nl
>My son loves cheese fries with Ranch salad dreesing.
>Sylvia L. Edwards
When I worked at Jack in the Box I ate a fair number of fries
with Ranch Dressing.
s
Bookrat
Not if you've ever been to Wien.
(I'll leave the more obvious rejoinder for someone more depraved than I.)
Ken Miller
Circumambulator-At-Large
Phileas Phogg Institute for Vacation Studies
boo...@bookrat.com
Duncan, John
on Poutine that I thought I should share. Poutine (a combination of fries,
gravy and cheese) is from Quebec and is apparently the "binge food of
choice" at eastern Canadian universities.
At Wilfred Laurier University in Ontario, the ideal poutine has light crispy
fries covered with gravy and grated mozzarella. (Normally cheese curds are
used).
At Bishop's university in Quebec, the recipe is more tradional. A kitchen
person there says: "It's just frozen french fries, gravy and some chese. But
those kids just go crazy for it. From Wednesday to Saturday, that's all
they order. Don't ask me [why]. It's chep, and it's filing, and they are
usually pretty intoxicated, so I don't think they really care."
Says a student: "Three food groups are represented in poutine. You've got
dairy with the cheese, the potato is vegetable. And I guess the gravy used to
be meat at one point, right?"
Robert Duncan
Whose cats are playing. One is hiding in a paper bag, the other is
running around with her tail all puffed up.
Karen Kay
> Amour without u suddenly becomes Spanishy, doesn't it? What's-his-
> name Iglesia and a lot of soupy singing.
Julio Iglesias. I thought he was Brazilian. Is Portuguese Spanishy?
Karen
kar...@netcom.com
Phyllis C. Petree
Tushark&The Mighty Huntress
>
>Julio Iglesias. I thought he was Brazilian. Is Portuguese Spanishy?
>
>Karen
Yeah...the only reason I can tell the difference (the accents sound the same to
me) is because I can almost manage conversational Spanish. Almost.
heather
Torkel Franzen
Julio Iglesias is Spanish. Portuguese is pretty close to Spanish,
but it doesn't sound like Spanish.
Bandwidth Pig
> Ah, the cowboys circle the wagons as the Republicans line up on the horizon.
> Two years of liberal harmony.
One thing the liberals can look forward to is two years of using the
Republicans' favorite whine: we can't get anything done because of that
awful unfair Republican majority. Now, the Republicans are going to have
to learn how to break 40 years of conditioning and quit using that
excuse. Probably change it to "we can't get anything done because of that
awful unfair Democrat Executive Branch."
Just watch, folks--this will be another Bush Vetocracy except all the
roles will be reversed.
-abh
Phyllis C. Petree
> Ol' blue eyes said:
> > I don't find Nev{aesc}da trailer-park so much as <pointedly>
> > 'insensitive to word origins.'
>
> This is total pc-ness. Although lots of places in the Northeast have
> Indian names, I bet you most of 'em make no pretense of imitating the
> pronunciation of the Indian language they came from.
Virginia has several place names taken from Indian languages.
Blending those names with southern accents makes for some
interesting results. The name "Powhite" has been given to an
expressway and creek near Richmond. I suspect that the correct
pronunciation is something close to Pow-hite. But most people
around here say Po-white (as in po' white trash).
>
> > In an area full of Spanish names, and
> > full of Spanish speakers (I refer to the west as a whole, not just
> > Nevada), it seems as though the aesc-ers are going out of their way
to
> > mispronounce the word
>
> No, we're just being true to our heritage. Look at the pronunciations
> of French place names in the midwest. Are you going to castigate them,
> too?
>
> Face it, these 'Spanish' origins are just as mythical to the majority
> of people who live here as the French or Indian origins are to people
> who live in the NE and MW.
>
> In fact, one of the things that I like about New Orleans is that none
> of its history seems to have have been deleted from the language,
> cuisine, or architecture. This is unusual in American history. We tend
> to wipe out what went before.
>
> Karen
> kar...@netcom.com
>
--
Phyllis
ppe...@cabell.vcu.edu