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jmcquown[_2_]

"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Sun, 20 Nov 2011, jmcquown wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>> On Sat, 19 Nov 2011 15:15:11 -0900, (Judy Haffner)
>>> wrote:
>>>
>>>>
>>>> Jill wrote:
>>>>
>>>> >The Monte Cristo is a rare item on
>>>> > menus, to be sure. I haven't seen it on a
>>>> > menu in about 20 years. The distinction
>>>> > between croque-monsieur is it's ham
>>>> > and turkey with swiss cheese, battered
>>>> > and deep fried. Then sprinkled lightly
>>>> > with powdered sugar and served with
>>>> > strawberry jam. (It should probably only
>>>> > be eaten once every twenty years.)
>>>> > These people have managed to
>>>> > *******ize it into a ham sandwich with
>>>> > harvarti served on toasted brioche.
>>>> > Sorry, people, that is *not* a Monte
>>>> > Cristo!
>>>>
>>>> You're right, Jill....that is NOT a Monte Cristo sandwich. It is on
>>>> most
>>>> lunch menus in our local restaurants and a sandwich I have always
>>>> enjoyed....French bread with ham, turkey and Swiss cheese between the
>>>> slices and then put in a egg batter and deep fried and sprinkled with
>>>> powdered sugar. I don't care to eat it with any kind of jam on it
>>>> though. If it's made right, it's delicious!
>>>>
>>> Sprinkled with powdered sugar? ICK! No wonder they serve it with
>>> jam. Do you have to throw up after you eat it?
>>>
>>> --
>>
>> When I ate Monte Cristo sandwiches in Memphis restaurants I always asked
>> them to hold the powdered sugar. I'm not sure why they bother with any
>> sort of jam, but it's served in a souffle cup on the side. It's
>> traditional. Sometimes you just don't want to mess with tradition
>
> maybe the powdered sugar and jam were regional as well.
> In the midwest, I never had one served w/ those additions. ever. first
> I'm hearing of it, actually, and I've been around for decades.

Well, Barbie, maybe it was a mid-southern affectation. I ate a Monte Cristo
in a couple of restaurants in west TN and it was always made this way. I'd
ask them to hold the sugar and simply set the souffle cup of jam to the
side. Now I'm in what is known as the deep south. I was surprised to find
it on the menu. And then they got it wrong, in my experience.

Jill