"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

Jill

"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

On 11/20/11 12:51 PM, jmcquown wrote:

> 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

South Carolina isn't "deep south"....just south.
I've always heard and read of Monte Cristo sandwiches being served with
jam, but never heard or read of a sprinkling of sugar.

"Goomba" > wrote in message
...
> On 11/20/11 12:51 PM, jmcquown wrote:
>
>> 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
>
> South Carolina isn't "deep south"....just south.
> I've always heard and read of Monte Cristo sandwiches being served with
> jam, but never heard or read of a sprinkling of sugar.


South Carolina in general may not be "deep south". But it's a big state.
I'm nowhere near the capitol. I'm not even close to Charleston. I'm on a
barrier island off the southernmost tip of SC. The trees are dripping with
Spanish moss and it's about 70F degrees outside. Trust me, this is the deep
south.

Jill

On 11/20/11 5:03 PM, jmcquown wrote:

> South Carolina in general may not be "deep south". But it's a big state.
> I'm nowhere near the capitol. I'm not even close to Charleston. I'm on a
> barrier island off the southernmost tip of SC. The trees are dripping
> with Spanish moss and it's about 70F degrees outside. Trust me, this is
> the deep south.
>
> Jill

I know all about SC. I'm about 3 minutes from SC literally. It isn't
considered "deep south" (think Alabama, Mississippi, Louisiana, etc).
Spanish moss while charming, does not denote "deep south" and it grows
in other areas than near your house. You live in the South now, more
specifically in the lowcountry of South Carolina. No one was questioning
where you lived now or what the temp is outside. Its a couple degrees
warmer at my house than yours, I reckon.

"Goomba" > wrote in message
...
> On 11/20/11 5:03 PM, jmcquown wrote:
>
>> South Carolina in general may not be "deep south". But it's a big state.
>> I'm nowhere near the capitol. I'm not even close to Charleston. I'm on a
>> barrier island off the southernmost tip of SC. The trees are dripping
>> with Spanish moss and it's about 70F degrees outside. Trust me, this is
>> the deep south.
>>
>> Jill
>
> I know all about SC. I'm about 3 minutes from SC literally.

Three minutes? Really? It takes me an hour to get to the airport in
Savannah.

>It isn't considered "deep south" (think Alabama, Mississippi, Louisiana,
>etc). Spanish moss while charming, does not denote "deep south" and it
>grows in other areas than near your house. You live in the South now, more
>specifically in the lowcountry of South Carolina. No one was questioning
>where you lived now or what the temp is outside. Its a couple degrees
>warmer at my house than yours, I reckon.

I know where I am. And I've I've been to Alabama and Mississippi (not to
Louisiana). This is every bit as deep south as those places are. I was
merely stating that what I've eaten in states south of the Mason Dixon line
known as a Monte Cristo sandwich included ham, turkey, swiss cheese and was
battered and fried.

Jill

On Sun, 20 Nov 2011 08:51:31 -0600, barbie gee >
wrote:

>On Sun, 20 Nov 2011, jmcquown wrote:

>> 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.

This is where I first of it too. I always thought the only thing a MC
needed was fries and maybe a pickle.

Lou