When I was a teen, I worked after school at a steak house. The food was very simple. I wish I could duplicate their barbecue sauce which they slathered on their ribs, pig tails and burgers. It was so good, and so unique. I never saw it made, but bottled it up once a week after school. It was ketchup based, that I know. Knowing that the owners (at that time) liked simplicity, I'm wondering if it was just ketchup with some kind of booze added?
Their 1000 Island dressing was very unique. You don't find a 1K dressing like that, and it wasn't made in house. It was brought in from Quebec. Also, their pies were all way beyond good. Dutch apple like no other Dutch apple.
Anyway, anyone eaten at the Charcoal Steak House in Kitchener? If so, what's in their barbecue sauce?
So simple and so good.
Later, they of course followed food fads, and started serving non simple foods. I liked them better in the old days.
They did have a couple of 'cheesy' items on the menu. Their soup of the day was always made with a soup base/mix. Their French Onion soup broth as well.
They'd fill an onion soup bowl with broth(and onions of course), top it with a Holland rusk, and then top that with a mix of dehydrated parmesan cheese mixed with onion soup broth and put under the salamander.
It actually worked.
I'd axe the question on the BBQ newsgroup, but the two resident idiots there(you know who you are)would right away jump on the trolling bandwagon, and start doing polkas, and dancing the tango with each other.
I fondly remember the first time I posted there; and these two guys starting bouncing off the walls, doing backwards somersaults and showing each other full frontal nudity.

On Mon, 10 Mar 2014 09:18:16 -0700 (PDT), A Moose in Love
> wrote:

> When I was a teen, I worked after school at a steak house. The food was very simple. I wish I could duplicate their barbecue sauce which they slathered on their ribs, pig tails and burgers. It was so good, and so unique. I never saw it made, but bottled it up once a week after school. It was ketchup based, that I know. Knowing that the owners (at that time) liked simplicity, I'm wondering if it was just ketchup with some kind of booze added?
> Their 1000 Island dressing was very unique. You don't find a 1K dressing like that, and it wasn't made in house. It was brought in from Quebec. Also, their pies were all way beyond good. Dutch apple like no other Dutch apple.
> Anyway, anyone eaten at the Charcoal Steak House in Kitchener? If so, what's in their barbecue sauce?
> So simple and so good.
> Later, they of course followed food fads, and started serving non simple foods. I liked them better in the old days.
> They did have a couple of 'cheesy' items on the menu. Their soup of the day was always made with a soup base/mix. Their French Onion soup broth as well.
> They'd fill an onion soup bowl with broth(and onions of course), top it with a Holland rusk, and then top that with a mix of dehydrated parmesan cheese mixed with onion soup broth and put under the salamander.
> It actually worked.
> I'd axe the question on the BBQ newsgroup, but the two resident idiots there(you know who you are)would right away jump on the trolling bandwagon, and start doing polkas, and dancing the tango with each other.
> I fondly remember the first time I posted there; and these two guys starting bouncing off the walls, doing backwards somersaults and showing each other full frontal nudity.

I'd like the tartar sauce recipe that passed from one Joe's type
restaurant to another (locally)15-20 years ago. They just open a can
or jar these days - but it used to be quite unique.


--

Good Food.
Good Friends.
Good Memories.

On Monday, March 10, 2014 6:25:05 AM UTC-10, sf wrote:
>
>
> I'd like the tartar sauce recipe that passed from one Joe's type
>
> restaurant to another (locally)15-20 years ago. They just open a can
>
> or jar these days - but it used to be quite unique.
>
>

I sometimes make a tartar sauce by chopping parsley and onion finely and adding it to mayo. For some strange reason, it's pretty tasty. I have no explanation for that.

>
>
>
> --
>
>
>
> Good Food.
>
> Good Friends.
>
> Good Memories.

On Monday, March 10, 2014 9:25:05 AM UTC-7, sf wrote:


>
>
> I'd like the tartar sauce recipe that passed from one Joe's type
>
> restaurant to another (locally)15-20 years ago. They just open a can
>
> or jar these days - but it used to be quite unique.
>
>
>

I made my tartar sauce. I got the recipe from a friend of mine in New Orleans. Everyone liked it a lot. The capers makes it.

http://www.hizzoners.com/index.php/r...8-tartar-sauce

On 3/10/2014 10:18 AM, A Moose in Love wrote:
> I fondly remember the first time I posted there; and these two guys starting bouncing off the walls, doing backwards somersaults and showing each other full frontal nudity.

Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."