So I just returned from Quebec, and among the many food items
I had there was the ubiquitous so-called "Hot Dog Michigan".
I understood this to be something along the lines of a chili dog;
what it proved to be was a hot dog smothered in what I would
estimate to be a 50-50 mixture of commercial chili sauce and
the same dark roux that they use on poutine.

Not bad, actually.

My question is, does this resemble anything actually served
in Michigan (where I've never been), or is the name just a put-on?

Steve

Steve Pope wrote:

> So I just returned from Quebec, and among the many food items
> I had there was the ubiquitous so-called "Hot Dog Michigan".
> I understood this to be something along the lines of a chili dog;
> what it proved to be was a hot dog smothered in what I would
> estimate to be a 50-50 mixture of commercial chili sauce and
> the same dark roux that they use on poutine.
>
> Not bad, actually.
>
> My question is, does this resemble anything actually served
> in Michigan (where I've never been), or is the name just a put-on?

I suspect it's somewhere in authenticity between "New York" pizza (as
sold in Minneapolis; bears a faint resemblance to NYC pizza) and "East
Coast" coffee.

--
Dan Goodman
"You, each of you, have some special wild cards. Play with them.
Find out what makes you different and better. Because it is there,
if only you can find it." Vernor Vinge, _Rainbows End_
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
Links http://del.icio.us/dsgood

Dan Goodman > wrote:

>Steve Pope wrote:

>> So I just returned from Quebec, and among the many food items
>> I had there was the ubiquitous so-called "Hot Dog Michigan".
>> I understood this to be something along the lines of a chili dog;
>> what it proved to be was a hot dog smothered in what I would
>> estimate to be a 50-50 mixture of commercial chili sauce and
>> the same dark roux that they use on poutine.

>> Not bad, actually.

>> My question is, does this resemble anything actually served
>> in Michigan (where I've never been), or is the name just a put-on?

>I suspect it's somewhere in authenticity between "New York" pizza (as
>sold in Minneapolis; bears a faint resemblance to NYC pizza) and "East
>Coast" coffee.

Yeah, okay, but does the above description resemble anything
from Michigan, or not?

Steve

On Tue, 22 May 2007 23:52:32 +0000 (UTC),
(Steve Pope) wrote:

>Yeah, okay, but does the above description resemble anything
>from Michigan, or not?

No.

--
See return address to reply by email

On Tue, 22 May 2007 22:52:01 +0000 (UTC),
(Steve Pope) wrote:

>So I just returned from Quebec, and among the many food items
>I had there was the ubiquitous so-called "Hot Dog Michigan".
>I understood this to be something along the lines of a chili dog;
>what it proved to be was a hot dog smothered in what I would
>estimate to be a 50-50 mixture of commercial chili sauce and
>the same dark roux that they use on poutine.
>
>Not bad, actually.
>
>My question is, does this resemble anything actually served
>in Michigan (where I've never been), or is the name just a put-on?
>
>Steve

Nothing in Lansing, at least.
Sue(tm)
Lead me not into temptation... I can find it myself!

http://en.wikipedia.org/wiki/Coney_Island_(restaurant)

NO AMNESTY

Wrong link but no, it doesn't sound like the meatless chili sauce coney
dogs here in Detroit.

"ms. tonya" > wrote

> http://en.wikipedia.org/wiki/Coney_Island_(restaurant)

Funny, I never heard of Michigan style hot dogs, but when I
was in Michigan, there seemed to be a lot of Coney Island
hot dog places. Odd, being that it's so far from there.

nancy

ms. tonya > wrote:

>Wrong link but no, it doesn't sound like the meatless chili sauce coney
>dogs here in Detroit.

Well "meatless chili sauce" would seem to be the common factor here.

How would you describe the Detroit version?

Steve

Here is all the Detroit Coney Island history, you can even order some:

http://www.americanconeyisland.com/history.htm

TerryinDTW said...

> Here is all the Detroit Coney Island history, you can even order some:
>
> http://www.americanconeyisland.com/history.htm


Since there's no Coney Island on any map of Michigan, it would seem that the
american coney island hot dogs of Michigan are a rip-off of Nathan's Famous
dogs on Coney Island, Brooklyn, NY. As well, american coney island was
conveniently founded a year after Nathan's famous was.

The only original cuisine that ever came out of Michigan was breakfast
cereals.

Andy

On Tue, 22 May 2007 22:52:01 +0000 (UTC), (Steve Pope) wrote:

>So I just returned from Quebec, and among the many food items
>I had there was the ubiquitous so-called "Hot Dog Michigan".
>I understood this to be something along the lines of a chili dog;
>what it proved to be was a hot dog smothered in what I would
>estimate to be a 50-50 mixture of commercial chili sauce and
>the same dark roux that they use on poutine.
>
>Not bad, actually.
>
>My question is, does this resemble anything actually served
>in Michigan (where I've never been), or is the name just a put-on?
>
>Steve

Not really, the closest is the coney island hot dog There used to be a place in Bay
City called Caris' Red Lion that had good 'uns.

I expect the coney island sold in Michigan has no resemblance to anything sold on
Coney Island either.

Larry in Lansing

ms. tonya wrote:
> http://en.wikipedia.org/wiki/Coney_Island_(restaurant)
>
> NO AMNESTY
>


http://en.wikipedia.org/wiki/Coney_Island_hot_dog

ms. tonya wrote:
> http://en.wikipedia.org/wiki/Coney_Island_(restaurant)
>
> NO AMNESTY
>


http://en.wikipedia.org/wiki/Michigan_hot_dog

Steve Pope wrote:
> So I just returned from Quebec, and among the many food items
> I had there was the ubiquitous so-called "Hot Dog Michigan".
> I understood this to be something along the lines of a chili dog;
> what it proved to be was a hot dog smothered in what I would
> estimate to be a 50-50 mixture of commercial chili sauce and
> the same dark roux that they use on poutine.
>
> Not bad, actually.
>
> My question is, does this resemble anything actually served
> in Michigan (where I've never been), or is the name just a put-on?
>
> Steve

Some recipes:
http://www.cooks.com/rec/search/0,1-..._sauce,FF.html

Scott said...

> ms. tonya wrote:
>> http://en.wikipedia.org/wiki/Coney_Island_(restaurant)
>>
>> NO AMNESTY
>>
>
>
> http://en.wikipedia.org/wiki/Coney_Island_hot_dog


Ewww! I've never seen a hot dog like that in my life!

Could they make it ANY sloppier to eat???

Michiganders sure got some strange ideas about what makes a good hot dog.

Andy

On May 22, 7:52 pm, (Steve Pope) wrote:
> Dan Goodman > wrote:
> >Steve Pope wrote:
> >> So I just returned from Quebec, and among the many food items
> >> I had there was the ubiquitous so-called "Hot Dog Michigan".
> >> I understood this to be something along the lines of a chili dog;
> >> what it proved to be was a hot dog smothered in what I would
> >> estimate to be a 50-50 mixture of commercial chili sauce and
> >> the same dark roux that they use on poutine.
> >> Not bad, actually.
> >> My question is, does this resemble anything actually served
> >> in Michigan (where I've never been), or is the name just a put-on?
> >I suspect it's somewhere in authenticity between "New York" pizza (as
> >sold in Minneapolis; bears a faint resemblance to NYC pizza) and "East
> >Coast" coffee.
>
> Yeah, okay, but does the above description resemble anything
> from Michigan, or not?
>
> Steve

Try a search for it in Google. Apparently unknown in Michigan
just like Canadian bacon is unknown in Canada.

BTW what part of Québec? I don't remember ever seeing them in the
Outouais (Hull )

John Kane, Kingston ON Canada

John Kane > wrote:

>BTW what part of Québec? I don't remember ever seeing them in the
>Outouais (Hull )

Montreal, although we also went up to Mauricie and the "croute"
(hot dog stand) places there also had them. (But I'm guessing
since the places were called "croute" that sauerkraut was
the more popular choice than Michigan sauce.)

Steve

One time on Usenet, John Kane > said:

<snip>

> just like Canadian bacon is unknown in Canada.

> John Kane, Kingston ON Canada

Hey, I was just thinking about this the other day when we had
pizza -- so what *do* our neighbors to the North call that
stuff? It looks like tiny ham slices to me...

--
Jani in WA

Little wrote on Wed, 23 May 2007 17:28:05 GMT:

LM> <snip>

??>> just like Canadian bacon is unknown in Canada.

??>> John Kane, Kingston ON Canada

LM> Hey, I was just thinking about this the other day when we
LM> had pizza -- so what *do* our neighbors to the North call
LM> that stuff? It looks like tiny ham slices to me...

It's my favorite form of bacon but I have heard it called
"Canadian Ham". If you asked for bacon in Canada, what would you
get? :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article >,
unge says...
> One time on Usenet, John Kane > said:
>
> <snip>
>
> > just like Canadian bacon is unknown in Canada.
>
> > John Kane, Kingston ON Canada
>
> Hey, I was just thinking about this the other day when we had
> pizza -- so what *do* our neighbors to the North call that
> stuff? It looks like tiny ham slices to me...
>
>

They call it "bacon" or sometimes "back bacon." What we USAians think of
as bacon is side bacon in Canada.

"Canadian" bacon is basically a cured, but not smoked, pork loin.


--
Peter Aitken

On Wed, 23 May 2007 17:42:38 GMT, "James Silverton"
> wrote:

> Little wrote on Wed, 23 May 2007 17:28:05 GMT:
>
> LM> <snip>
>
> ??>> just like Canadian bacon is unknown in Canada.
>
> ??>> John Kane, Kingston ON Canada
>
> LM> Hey, I was just thinking about this the other day when we
> LM> had pizza -- so what *do* our neighbors to the North call
> LM> that stuff? It looks like tiny ham slices to me...
>
>It's my favorite form of bacon but I have heard it called
>"Canadian Ham". If you asked for bacon in Canada, what would you
>get? :-)
>
>James Silverton
>Potomac, Maryland
>
>E-mail, with obvious alterations:
>not.jim.silverton.at.verizon.not


Er...
http://www.urbandictionary.com/defin...m=canadian+ham

Regards
JonH

One time on Usenet, Peter A > said:
> In article >,
> unge says...
> > One time on Usenet, John Kane > said:
> >
> > <snip>
> >
> > > just like Canadian bacon is unknown in Canada.
> >
> > > John Kane, Kingston ON Canada
> >
> > Hey, I was just thinking about this the other day when we had
> > pizza -- so what *do* our neighbors to the North call that
> > stuff? It looks like tiny ham slices to me...

> They call it "bacon" or sometimes "back bacon." What we USAians think of
> as bacon is side bacon in Canada.
>
> "Canadian" bacon is basically a cured, but not smoked, pork loin.

Ahh, I see. Thanks Peter... :-)

--
Jani in WA

In article >, ost
says...
> On Wed, 23 May 2007 13:58:01 -0400, Peter A wrote:
>
> > "Canadian" bacon is basically a cured, but not smoked, pork loin.
>
> Bzzzt. It's smoked.
>
> -sw
>

I see you know as little about bacon as you do about BBQ. From
Wikipedia:

In Canada, Canadian bacon, which is also known as peameal bacon, refers
to a specific variety of unsmoked lean bacon that has been sweet pickle-
cured and coated in yellow cornmeal.

--
Peter Aitken

Little Malice wrote:
>
>
>
> Hey, I was just thinking about this the other day when we had
> pizza -- so what *do* our neighbors to the North call that
> stuff? It looks like tiny ham slices to me...
>

We were very confused about it. I had not heard of Canadian bacon until a
few years ago and when I did I was under the impression that they were
talking about what we call back bacon or pea meal bacon, a pickled pork
loin. I found some Canadian Bacon in the grocery store last year and tried
it. It is smoked.


BTW.... Back bacon /peameal can make a n excellent little glazed roast.
Simmer it in apple juice for an hour or so and then take it out and smear
it with a glaze of brown sugar and mustard and just a little flour and then
bake it until the glaze sets. It is incredible, and a little goes a long
way.

In article >,
says...
> We were very confused about it. I had not heard of Canadian bacon until a
> few years ago and when I did I was under the impression that they were
> talking about what we call back bacon or pea meal bacon, a pickled pork
> loin. I found some Canadian Bacon in the grocery store last year and tried
> it. It is smoked.
>

If it was smoked it was mis-labeled. In the US, they apply the term to
all sorts of things, but the genuine article is cured and not smoked.


--
Peter Aitken

James Silverton wrote:
>
>
>
> It's my favorite form of bacon but I have heard it called
> "Canadian Ham". If you asked for bacon in Canada, what would you
> get? :-)
>

If you ask for bacon you will get side bacon. If you ask for pea meal or
back bacon you get brined loin covered in corn meal (formerly pea meal)

Steve Wertz wrote:
>
> On Wed, 23 May 2007 13:58:01 -0400, Peter A wrote:
>
> > "Canadian" bacon is basically a cured, but not smoked, pork loin.
>
> Bzzzt. It's smoked.


You're right. Canadian bacon is smoked, but it is not a readily available
product in Canada. The brined stuff that we get is pea meal or back bacon,
not Canadian bacon.

Peter A wrote:
>
> In article >,
> says...
> > We were very confused about it. I had not heard of Canadian bacon until a
> > few years ago and when I did I was under the impression that they were
> > talking about what we call back bacon or pea meal bacon, a pickled pork
> > loin. I found some Canadian Bacon in the grocery store last year and tried
> > it. It is smoked.
> >
>
> If it was smoked it was mis-labeled. In the US, they apply the term to
> all sorts of things, but the genuine article is cured and not smoked.
>

Now I am really confused, because the only time I ever saw anything here
labelled as Canadian bacon it was smoked. Wikopedia didn't help much
because it says that it is not smoked but that it is rarely eaten here
except in American owned fast food restaurants and that is simply not true.
I don't eat much side bacon but I frequently have pea meal, and it is
always available at the butchers, grocery stores and in most restaurants.

Dave Smith > wrote:

>Peter A wrote:

>> If it was smoked it was mis-labeled. In the US, they apply the term to
>> all sorts of things, but the genuine article is cured and not smoked.

>Now I am really confused, because the only time I ever saw anything here
>labelled as Canadian bacon it was smoked.

Just how do you determine whether it was smoked or not? By
the labelling?

I suspect it's like hams, the good ones are smoked, the cheap
ones are water-processed possibly with smoke flavoring.

Steve

Peter A wrote:
> sqwertz says...

> > Peter A wrote:
>
> > > "Canadian" bacon is basically a cured, but not smoked, pork loin.
>
> > Bzzzt. It's smoked.
>
> > -sw
>
> I see you know as little about bacon as you do about BBQ. From
> Wikipedia:
>
> In Canada, Canadian bacon, which is also known as peameal bacon, refers
> to a specific variety of unsmoked lean bacon that has been sweet pickle-
> cured and coated in yellow cornmeal.

True Canadian bacon is not smoked, however most sold is smoked.

Originally peameal bacon was indeed coated with peameal, but no more,
not for a long time... with better refrigeration the cornmeal has been
for a long time superfluous.

http://www.realcanadianbacon.com/por...pork-faq.shtml

Sheldon

In article >,
says...
> If it was smoked it was mis-labeled. In the US, they apply the term to
> > all sorts of things, but the genuine article is cured and not smoked.
> >
>
> Now I am really confused, because the only time I ever saw anything here
> labelled as Canadian bacon it was smoked. Wikopedia didn't help much
> because it says that it is not smoked but that it is rarely eaten here
> except in American owned fast food restaurants and that is simply not true.
> I don't eat much side bacon but I frequently have pea meal, and it is
> always available at the butchers, grocery stores and in most restaurants.
>

In my experience, "Canadian bacon" in the US is a tubular piece of pork
loin, cured but never smoked. It is not coated with cornmeal, and is
usually pretty bad. Apparently they smoke it in your area, but not here.

In Canada, where I go regularly, it is not of course called Canadian
bacon but just "bacon" or "back bacon" or "pea meal bacon." The last
name comes from the fact that is used to be coated with pea meal
although they use corn meal now. It is never smoked, and is a whole loin
that is cured and coated with corn meal.

--
Peter Aitken

In article >, says...
> >Now I am really confused, because the only time I ever saw anything here
> >labelled as Canadian bacon it was smoked.
>
> Just how do you determine whether it was smoked or not? By
> the labelling?
>

By the taste, duh!

--
Peter Aitken

Sheldon > wrote in news:1179959205.866816.281260
@o5g2000hsb.googlegroups.com:

> Peter A wrote:
>> sqwertz says...
>
>> > Peter A wrote:
>>
>> > > "Canadian" bacon is basically a cured, but not smoked, pork loin.
>>
>> > Bzzzt. It's smoked.
>>
>> > -sw
>>
>> I see you know as little about bacon as you do about BBQ. From
>> Wikipedia:
>>
>> In Canada, Canadian bacon, which is also known as peameal bacon,
refers
>> to a specific variety of unsmoked lean bacon that has been sweet
pickle-
>> cured and coated in yellow cornmeal.
>
> True Canadian bacon is not smoked, however most sold is smoked.
>
> Originally peameal bacon was indeed coated with peameal, but no more,
> not for a long time... with better refrigeration the cornmeal has been
> for a long time superfluous.
>
> http://www.realcanadianbacon.com/por...pork-faq.shtml
>
> Sheldon
>
>
>
>

Canadian bacon is known as back bacon in Canada and PeaMeal bacon is back
bacon that has been rolled in a coarse grained corn meal. The two are
similar but different foods. Something like crispy southern fried breaded
chicken parts or plain roasted chicken parts are similar, but taste
different.

For example...most mid-priced Canadian breakfast restaurants will carry
strips of side bacon and also slices of back bacon that can be selected
in a one or the other meal package (in a same price meal). But even
mention Pea meal bacon and the price jumps way higher and so does the
likelyhood of them having any.

I'm glad a Canadian could striaghten you out on that.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Peter A > wrote in news:MPG.20be9809f377c590989bd5
@news-server.nc.rr.com:

> In Canada, where I go regularly, it is not of course called Canadian
> bacon but just "bacon" or "back bacon" or "pea meal bacon." The last
> name comes from the fact that is used to be coated with pea meal
> although they use corn meal now. It is never smoked, and is a whole
loin
> that is cured and coated with corn meal.
>
> --
> Peter Aitken
>

In Canada, where I live constantly, you can get sugar or salt cured back
bacon which can be purchased smoked or not smoked as well.

We Canadians are a secretive folk...we don't discuss good food with just
anybody. Something like, Novia Scotia lox, once revealed, good food
causes too much excitment/fevour. And as you know Canadians are very
polite and that would be just plain rude.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Peter A > wrote:

> says...

>> Just how do you determine whether it was smoked or not? By
>> the labelling?

>By the taste, duh!

An infusion of liquid smoke might well make a product taste
"smoked". For something as salty and processed as Canadian bacon,
most people could probably not tell the difference. I'm pretty
sure I couldn't.

Steve

In article >, says...
> Peter A > wrote:
>
> > says...
>
> >> Just how do you determine whether it was smoked or not? By
> >> the labelling?
>
> >By the taste, duh!
>
> An infusion of liquid smoke might well make a product taste
> "smoked". For something as salty and processed as Canadian bacon,
> most people could probably not tell the difference. I'm pretty
> sure I couldn't.
>
> Steve
>

My guess is that you could. Something treated with liquid smoke is
considered "smoked" even if it's not the real thing.

--
Peter Aitken

In article >, ost
says...
> On Wed, 23 May 2007 19:27:57 -0400, Peter A wrote:
>
> > In my experience, "Canadian bacon" in the US is a tubular piece of pork
> > loin, cured but never smoked.
>
> Bzzzt, again. I doubt you'll find anybody to support your
> position that US Canadian Bacon is unsmoked.
>
> Anybody else?
>
> [birds chirp]
>
> Give it up Peter. Accept the fact now that you're wrong and
> you'll sleep easier.
>
> -sw
>

I have bought "Canadian bacon" in the US many times, and it has never
been smoked.

Do you have the slightest idea of how pitiful you are? Obviously not.

You post incorrect information here, and are corrected by someone more
knowledgeable than you (that's me). Rather than taking the opportunity
to learn something, and perhaps even saying "thanks," you come up with
these ridiculous mental gyrations to avoid admitting you were wrong. I
am sorry that you are so insecure.

I can't imagine anything more stupid than your responses so far,
although your response to this post will probably set a new record.


--
Peter Aitken

On Wed, 23 May 2007 18:02:16 GMT, wrote:

>On Wed, 23 May 2007 17:42:38 GMT, "James Silverton"
> wrote:
>
>> Little wrote on Wed, 23 May 2007 17:28:05 GMT:
>>
>> LM> <snip>
>>
>> ??>> just like Canadian bacon is unknown in Canada.
>>
>> ??>> John Kane, Kingston ON Canada
>>
>> LM> Hey, I was just thinking about this the other day when we
>> LM> had pizza -- so what *do* our neighbors to the North call
>> LM> that stuff? It looks like tiny ham slices to me...
>>
>>It's my favorite form of bacon but I have heard it called
>>"Canadian Ham". If you asked for bacon in Canada, what would you
>>get? :-)
>>
>>James Silverton
>>Potomac, Maryland
>>
>>E-mail, with obvious alterations:
>>not.jim.silverton.at.verizon.not
>
>
>Er...
>http://www.urbandictionary.com/defin...m=canadian+ham
>
>Regards
>JonH

o.k., i'm calling the pizza place now...

your pal,
blake

Steve Wertz wrote:
>
>
> > In my experience, "Canadian bacon" in the US is a tubular piece of pork
> > loin, cured but never smoked.
>
> Bzzzt, again. I doubt you'll find anybody to support your
> position that US Canadian Bacon is unsmoked.
>
> Anybody else?
>
> [birds chirp]
>
> Give it up Peter. Accept the fact now that you're wrong and
> you'll sleep easier.

LOL
I can only go by my very limited experience after hearing about it for
years and always thinking that they meant peameal and then one day finding
something by a well known bacon producer labelled as Canadian bacon and it
certainly appeared to have been smoked, or imitation smoked. It was
definitely cooked, unlike peameal.