432828 Sun Aug 19 13:42:01 -0700 2007 71 31 Home Cooking 0 2859966 I am very tempted to post this on the Tri-State board because very few people will know what I am talking about. It is very specific to Clinton Cty. NY, and I have heard tell of a converted bus in Burlington serving up the much craved Michigan too. I know in Montreal there was a Pogo's Michigans but it seems to be gone. So if you went to school up there, family was based (Air Force) up there, vacationed in the area, still live up there, what is your favorite recipe? I am in the no tomato camp and the cheapest ground beef you can get. I know there are some who say it has to have tomato sauce. So bring it on. Your best and favorite. Sun Aug 19 13:42:01 -0700 2007 10285 Candy 1 2860085 I have a recipe here somewhere. If I find, I'll post it. Until then, the bus in Burlington is Beansie's and there is a seasonal stand in Colchester called Brigante's (about 5 minutes from Costco) that has very good Michigans (I stopped there on Friday). You can find a Michigan style dog in the Albany area but many have tomato in the sauce. I agree that a high fat content as well as a fine grind are important along with a long and slow cooking process. Hopefully I can find the recipe as it is pretty authentic. Sun Aug 19 14:49:05 -0700 2007 2859966 50082 TonyO 2 2860139 My brother and S-I-L live in Colchester. He is with UVM. I will have to ask him about the bus. Also a friend who has a home in Burlington but always on a trek across the lake has to stop at Gus'. I use one that usualy tastes right. The really hard thing in the mid-west is getting the proper bun. My DH may get the expensive King Arthur New England roll pan this Christmas. Sun Aug 19 15:21:36 -0700 2007 2860085 10285 Candy 3 2860420 Candy, I see "DH" a lot hear and can't figure out what it means ? I know it is going to be simple but beyond Designated Hound I can't figure it out ! Sun Aug 19 17:46:05 -0700 2007 2860139 50082 TonyO 4 2860506 Dear Husband Sun Aug 19 18:21:12 -0700 2007 2860420 10644 Nancy Berry 5 2860794 Thanks Nancy. Sun Aug 19 20:39:15 -0700 2007 2860506 50082 TonyO 2 5020187 did you ever find charlie's red hots recipe? Thu Sep 10 13:52:30 -0700 2009 2860085 1108438 njreggio 3 5020691 Yeah, and of course I can't find it ! I'll make a couple phone calls and post as soon as a get another copy. Thu Sep 10 17:09:57 -0700 2009 5020187 50082 TonyO 1 2861043 This is very common in Quebec, especially at road side "casse croutes" (snack bars). Almost every one serves a "Hot Dog Michigan" (that's what they call it, even in French), and some even offer a "Hamburger Michigan" (which is like the world's sloppiest chili burger). Sorry to say, all the sauces have tomato in them. Of course, that's the way I like them! When you serve them with a poutine (fries with cheese curds and gravy), it's a fast food heaven you'll never experience in McD's or Burger King. Sun Aug 19 23:33:02 -0700 2007 2859966 48210 KevinB 2 2861629 The michigan sauce on poutine sounds decadent and heavenly. If I could only get cheese curds in Indiana! Mon Aug 20 08:07:10 -0700 2007 2861043 10285 Candy 1 2861212 I'm from michigan and never, in my whole life, have I heard of a michigan sauce...can you please explain what is in it/what it sauces? Mon Aug 20 05:16:40 -0700 2007 2859966 18608 sixelagogo 2 2861271 Me too--is it possibly what we in Michigan would call a coney dog? Mon Aug 20 05:50:15 -0700 2007 2861212 109573 coney with everything 3 2861574 It is similar to a coney but the sauce is much denser and more compact. The frank is served on a New England roll, the type that is split on top and is used for lobster rolls and clam rolls. Why a Michigan? There are a number of theories but no definitive answer. Most are ordered 'buried" meaning chopped onions in the bottom of the roll then the frank and topped with sauce and a squiggle of yellow mustard. The sauce I learned was a lb of ground beef in a pot with 1 C. water. 3-4 Tbs. commercial chili powder, maybe a little extra garlic powder, if you want it spicer add some crushed red pepper, a tiny biy of sugar to round things and 1 tsp. cider vinegar. Cook slowly breaking up the meat until the water has evaporated and the sauce is almost dry. You will need to season with salt to your own taste. Mon Aug 20 07:44:24 -0700 2007 2861271 10285 Candy 4 2863629 I go to Michigan regularly but have never heard of this either. Please expand and tell me where to eat this and what to order. Mon Aug 20 15:43:04 -0700 2007 2861574 79652 itryalot 5 2863741 As stated in the OP this is indigenous to Clinton County NY if you want to be more specific Plattsburgh, NY. I don't want to repeat myself so please read through the full thread. Mon Aug 20 16:09:32 -0700 2007 2863629 10285 Candy 6 2869260 I did read that; maybe I'm missing something, but then why is it Michigan sauce? Wed Aug 22 08:22:16 -0700 2007 2863741 79652 itryalot 7 2869820 It says above that nobody seems to be able to give a definitive answer to your question. Wed Aug 22 10:29:15 -0700 2007 2869260 10644 Nancy Berry 8 2871307 And a couple of places like Clare and Carl's called them Texas Red Hots. They are all pretty much the same from vendor to vendor. Undortunately the bun has changed. Bouyea bakery used to supply all of the vendors with the bun. It was a split top type but delivered fresh and uncut. The buns needed to age a day beofre being cut and steamed. It was a bigger and heavier version of the NE split top bun. The family sold out to bigger concerns who decided the specific bun was not profitable for them so now instead of the heftier bun but that held more onions sauce and dog we have been lefft with a corporate decision. I still give the former owner ( old BF) grief over selling out. Wed Aug 22 16:11:50 -0700 2007 2869820 10285 Candy 9 5047073 In northern New Jersey you can find Texas Weiners[sic]. Like these "Michigans" they have absolutely nothing to do with Texas and are unknown there. There seems to be a trend towards naming things after places that have nothing to do with them. Mon Sep 21 14:40:44 -0700 2009 2871307 50674 rockhopper 10 5060049 Trend, nothing new, French Fries. Sat Sep 26 10:31:55 -0700 2009 5047073 105235 wolfe 4 3571422 Reminds me of a Maid-Rite, but on top of a hot dog instead of just on a bun. Mmmmm....Maid-Rites. Mon Apr 07 17:09:15 -0700 2008 2861574 28323 MrsCheese 5 3572802 Maid-Rites are looser. Tue Apr 08 07:20:53 -0700 2008 3571422 10285 Candy 1 2867144 I spent five years up in p'burgh for college and haven't thought of these in a while. I never attempted to make them myself, but I may have to give it a go. http://www.apnmag.com/spring_2005/michiganhistory.htm Tue Aug 21 14:09:23 -0700 2007 2859966 12144 CeeBee 2 2867231 They are addictive. When we hit town it is usually a first stop. Tue Aug 21 14:34:10 -0700 2007 2867144 10285 Candy 3 3265613 Candy, thought you be interested in this post. http://www.chowhound.com/topics/476379 Sat Jan 05 20:27:16 -0800 2008 2867231 144856 The Chowfather AKA sobe 1 2922173 Had the best dog sauce ever growing up in Schenectady at a place called Newest Lunch on Albany St.. Have been trying to duplicate it but not there yet, perhaps this will be the place for it. Anyone heard of or got a recipe please give it a post. Good Eating all. Sat Sep 08 06:59:34 -0700 2007 2859966 125653 jdp 2 3265931 I know the Schenectady Meatsauce featured at Newest Lunch. In fact, it's served thru-out the city. SOMEONE PLEASE COME CLEAN WITH THE GREEK DINER DOG SAUCE RECIPE! There is some kind of secret spice...a cinn-a-zing or some thing? Redwood Diner in Rotterdam is my first stop when back. We never called them Michigans are they considered to be Michigans? Sat Jan 05 22:59:38 -0800 2008 2922173 14634 netmover 3 3567170 Clair and Carl's and Nitzies called them red hots but "Toot 'n' Tell'em refered to them as MICHI Sun Apr 06 12:44:09 -0700 2008 3265931 181233 casesuperl 3 3593467 that "cinn-a-zing" your referring to, and by the way what an excellent description of the taste, is "nutmeg" a staple spice in greek cooking Mon Apr 14 13:37:23 -0700 2008 3265931 183556 iloveredhots 2 3664108 I love Newest Lunch and Redwood meat sauce. Grew up with it. I also would like to get the recipe for the meat sauce. If anyone knows what the recipe is, please share. Jo Ann Wed May 07 05:45:59 -0700 2008 2922173 190118 boggiegrey 1 3567201 The ONLY place in the USA you can get a Michigan is upstate New York; it is not a Coney or a chili dog. There are many recipes out there but the originals were "Nitizies", Clair & Carl's and "TooT 'N' Tellem". I have eaten every one of them and each has there own special twist. You can not get them anywhere but upstate unless you stumble through Lynchburg Va on my back deck or some other transplant from that area with a family recipe. When I make MICHIGANS people in Lynchburg come alive, actually I was home last weekend and fixed them for a family get together, big hit with my kids who are all southern born and raised, we had left over so I froze some and brought with me to South Carolinia. I prepared some today for the locals, the response was “I never have eaten a better chili dog". My recipe is a family recipe, but I have some comparable recipes if anyone is interested. By the way I have never heard of any one EVER adding water in any Michigan Sauce Recipe. Sun Apr 06 13:04:36 -0700 2008 2859966 181233 casesuperl 2 3567279 Water is the way to make the beef crumble so finely. I don't know if you lived in P-burgh when the Orange Julep was in business, they served up a good Michigan too. It was the big round drive-in out towards the beach, it kind of looked like an orange. I used to babysit the owner's kids and learned from him. Nitzi's was not spelled with an "e" btw. Sun Apr 06 13:31:52 -0700 2008 3567201 10285 Candy 3 3572810 A few illustrative pix. Michigans on a plate at Mc Sweeney's, I think that is what Clare and Carl's morphed into. Nitzi's and Clare & Carls. I think C&C always looked like it was about to fall down. Tue Apr 08 07:24:41 -0700 2008 3567279 10285 Candy 4 3593484 hehe, just copped me a mich from C&C's for lunch today, i cant wait for mcsweenys across the street to open so i can do a real side by side comparo! Mon Apr 14 13:40:01 -0700 2008 3572810 183556 iloveredhots 3 3669138 The Orange Julep is a Montreal institution. There's always been a lot of travel back and forth between upstate New York (and Vermont - Green Mountain in French). Michigans have been popular in the southern part of la Belle province for a long time. A buddy of mine has been noshing on them for over 40 years. Me, "I ain't gonna suck on no chili dog." Thu May 08 12:24:22 -0700 2008 3567279 42449 mrbozo 4 4778728 I remember Orange Julius stands around almost anywhere '60's&70's. The Orange Julep was very different. The place was a huge round concrete ball shaped building painted orange and served all of the typical drive-in foods common. Theirs was a good Michigan. They had a good Binky Burger named for a family friend. That was on Rt. 9 further up the highway almost at Cumberland Head was the Astrodome. Theor's werent bad eithr. They also had a pretty good pizza. Tue Jun 16 13:32:17 -0700 2009 3669138 10285 Candy 2 3738395 How does it rate to a Cheesy Western -all the way- from the "T" in L-burg? Sat May 31 20:32:27 -0700 2008 3567201 11387 nosey 1 3669103 Mmm, this is a family favorite for us. I make a big batch and split it up with my brother and cousin. Stir together, in your crock pot, 1 15-oz. can tomato sauce 1 8-oz. can tomato sauce 8 Tbsp. good chili powder 2 tsp. dried minced onion 2 tsp. cumin 1 tsp. ground black pepper (I use fresh ground) 2-4 Tbsp. bottled hot sauce (use less if using Tabasco) 2 Tbsp. sugar Add 2 lbs. ground beef, stirring well and breaking up any chunks. Cook on low for 10 to 12 hours or High for 5-6. Tastes better the next day, heated up on your hot dog with buried onion. (Buried onions are very small diced onions put on top of the hot dog under the sacue.) Serve with mustard, (or ketchup). Enjoy!!! Thu May 08 12:13:21 -0700 2008 2859966 190649 kookiegirl 1 3737333 I live here in Clinton Country and I would have to say the best place I have eaten michigans would have been Gus's Red Hots. The sauce is more dry and spicier than other michigan stands but to my personal taste its the best! Sat May 31 10:52:49 -0700 2008 2859966 196778 nikkilee 1 3737346 Oh and theya re addicting.. not done reading all the replys to this but I live in Plattsburgh and they are a town favortie.. even little stores will make their own version of the tasty dogs and sell them.. I think it's a definate must try when you're around the area! Sat May 31 10:59:16 -0700 2008 2859966 196778 nikkilee 1 3738492 I live south of Montreal and everyone around here knows what a 'Michigan' is. I have to admit that I don't know WHY its called a michigan. For those really not in the know, its similar to a chili dog, but the topping is 'michigan' sauce rather than chili. So whats michigan sauce? Well, its LIKE chili, no beans, and not distinctively chili flavored. Pretty much ground beef simmered in liquid and flavorings. Almost like a cross between spaghetti meat sauce and chili - a weak comparison, granted, but it gives you the idear. I am somewhat puzzled by the OP suggestion of "no tomato camp" as pretty much every michigan sauce I've seen or had was tomatoey, or at least red, and thus, to me, tomato based. In the Montreal area, we like to think Lafleurs has the best michigans, although once in a while, you come across an out-of-the-way casse croute which makes utterly fantastic michigans. I especially like to let those puppies rest for like 3-5 minutes while the sauce penetrates the bun then eat 'em. Finally, this thread points to a recipe... My wife set out to make a classic michigan sauce awhile back and we were quite happy with the results. It needed some tweeking for perfection, but good nonetheless. I asked her for the recipe 2 minutes ago, but alas, she didn't write it down. Off the top of her head, it was something like 1 lb hashed meat (ground beef) 1 TBL yellow mustard 2 TBL chili powder 1/2 C onions chopped as fine as possible 1 TBL garlic powder 1 TBL chili flakes (or more if you like) 6 oz tomato paste 14 oz ground tomato 1 C water Saute the meat in a bit of oil (crush meat to get a finer texture), drain, add onions, saute a few minutes until soft (don't brown), add rest of ingredients and simmer for an hour or three. While cooking, continue squashing meat so it gets finer and finer. If it thickens too much, add a bit more water. Cool to room temp and refrigerate overnight (this develops more flavor). Warm and serve over steamed hot dogs, onions optional, but recommended. As for the tweeking, cumin and sugar in small increments would improve the sauce! Ahhhh man, I want some now... Sat May 31 21:47:45 -0700 2008 2859966 176627 porker 2 4778737 The red came from the chili powder. Tomato sauce always added a sweetness that masked some of the zing of the chili powder in the sauce. I'm originally from the Southwest and would never put tomatoes in chili either. Tue Jun 16 13:35:18 -0700 2009 3738492 10285 Candy 1 3746597 Looking at Candy's original post, I see this was from last August. Hope I'm not too late with a few tidbits... Spent the weekend in Burlngton and happened to pick up Sunday's Burlington Free Press on my way to Ken's Pizza on Church Street. Waiting for a large pepperoni with 1/2 anchovy, I spied an article on the Michigan on the first page of Section C. You can find it here; http://www.burlingtonfreepress.com/apps/pbcs.dll/article?AID=2008806010304 Ed Shamy does an ad hoc journalistic investigation on the origins of Michigan. BTW, I took the Grand Isle ferry to NY and stopped in both Gus' and McSweeneys. Gus' has come a long way since I remember and has a nice addition to its dining area. In my opinion, Gus' has a better Michigan (@ $2) than McSweeneys ($1.95). You can see them below... Tue Jun 03 15:47:00 -0700 2008 2859966 176627 porker 1 4778181 My Grandfather had an authentic Michigan Stand in Plattsburgh up until the mid-30's. My Mother still retains the recipe that made "Michigan Hot Dogs" famous. I don't know the entire recipe off the top of my head... but I can tell you that one of the most important ingrediants is missing from every single recipe I have read here. It is something that nobody would expect... but without it... it just "ain't" a Michigan. AAAA ? Tue Jun 16 11:04:04 -0700 2009 2859966 1084145 GrandsonOfJohnRabideau 2 4778744 So you going to enlighten us? Each family and stand had their own. You related to Dick Rabideau? Tue Jun 16 13:37:36 -0700 2009 4778181 10285 Candy 2 4778765 you should obtain this recipe and post it. one of my good freinds had a grandmother who was a wonderful cook and an old battleaxe. would never give recipes to anyone, she then died suddenly (she was rather old, after all) and all those recipes are gone, forever. i dont understand this. what a waste. instead of remembering her everytime you make the food, you just remember her sour old puss and the fact that she was so miserable she wouldnt tell you how she made it. that said, maybe coffee? i put it my my baked beans and everyone always wonders what that flavor is? Tue Jun 16 13:43:06 -0700 2009 4778181 72635 hyde 3 4778984 Long and short. i was getting my hair cut today and an operator who used t have a space near my shop and loved when I brought in sample to taste, commented to the people in the shop that when I made something, there was always a certain nuance that made what ever it was one step better. My response was "Thank You and I will always share a recipe, ther whole and complete recipe", my beautician replied "and don't change anything from the way she tells you to do it." Many many years ago as a young bride I made my family's potato salad for a company cook out. I wrote out specific instructions in the recipe. The recipient later complained that when they made it it did not taste the same. i verbally walked them through the recipe, the twits had substituted Miracle Whip for the mayo. Maybe that is why people are sometimes reluctant to share. Tue Jun 16 14:36:01 -0700 2009 4778765 10285 Candy 4 4779617 I grew up in Michigan, and the so-called "Coney" or "Coney Island" is more or less a chili dog, at least in the Detroit area. That said, the chili is a peculiar concoction (often with a few beans) that doesn't taste like chili from anywhere else. It is mainly water and thickener--rather little meat--it almost seems like the Japanese "curry" sauce to me. I find it revolting on its own but essential on a Coney. Those who travel through Detroit airport can taste this culinary treasure at the Coney place in the main Northwest terminal there. I always agonize over whether to get two Coneys or one Coney and some chili cheese fries.... Now, in Flint (where I has the pleasure of spending a couple of years), the sauce seemed far closer to the "Michigan" sauce we get in Quebec: Dryer, meatier, no beans, a little more seasoned. People in Flint said that it should be made with beef heart to be "authentic," though I don't know if that is actually common or not. Does seem like a good use for beef heart, though. Tue Jun 16 18:11:44 -0700 2009 4778984 123801 zamorski 5 4786025 I once bought a #10 can of chili from Lafayette Coney Island, Detroit, for a party in Ann Arbor. I only remember it had vessel pieces in it so it probably contained liver or heart, animal source unknown, year 1965. Thu Jun 18 18:18:28 -0700 2009 4779617 105235 wolfe 6 4797186 Michigan Coney dog sauce is indeed made from ground organ meat. Tue Jun 23 03:36:02 -0700 2009 4786025 253154 Fritter 5 4797189 "the so-called "Coney" or "Coney Island" is more or less a chili dog, at least in the Detroit area" A Chili dog is just that, A dog with chili. Chili here is typically made with beans and ground meat. Coney sauce does not contain either beans or any type of ground flesh other than organ meat. Tue Jun 23 03:40:16 -0700 2009 4779617 253154 Fritter 2 4797038 What stand did he have? I loved the michigans from Nitzi's. Steady diet growing up. Haven't found a recipe yet that matches. I know Big Nitzi closly guarded his recipe. Last trip back found a similiar michigan at Michigan Plus but a bit more spicy than the original. Tue Jun 23 00:42:51 -0700 2009 4778181 1087708 Naftel 3 4798614 Are you Connie or Don? I liked Nitzi's too but my parents liked Clare and Carls. It was spicier. As for Fritter's remark that it always had ground organ meat in it, I beg to differ. I use more of an Orange Julep recipe. Longe's were neigbors, and i used to baby sit their kids. I did not get the recipe written down but got sort of a verbal explanation of how they did it. Tue Jun 23 11:29:03 -0700 2009 4797038 10285 Candy 2 4912010 Beef boullion cubes.... Sun Aug 02 20:18:00 -0700 2009 4778181 50082 TonyO 2 5145754 I've seen recipes that grind up some of the hot dogs and add them to the sauce. Maybe that's the "secret" ingredient. Sat Oct 31 16:39:48 -0700 2009 4778181 126101 Antilope 1 4798667 To my taste, the best ones by far are at Clare and Carl's. They use a bun that is closed on the ends which is an outstanding idea. The sauce is quite dry, almost pebbly in texture. Not too much tomato, to me tastes like a little bit of paste - spicy but not hot, doesn't taste like chili. There may be some chili powder in there, but not much. Little if any sugar. The otherwise fabulous Hot Biscuit Diner in Ticonderoga has Michigans for lunch. Great natural casing, pale hot gogs, but the sauce is pretty sweet - not a good thing. Clare and Carl's has just the slightest smear of mustard - too much mustard is just creepy. Gotta have onions. By the way, the "relish" at C&C's is DILL - quite startled my sweet-relish-loving Mom. I recently did the Michigans tour - Gus' - McSweeneys and C&C in one lunch! 1) C&C - and the Michigan burger is SWELL! 2) Gus' 3) McSweeneys But it's all good. Yum! Tue Jun 23 11:44:56 -0700 2009 2859966 12205 sophie fox 2 4798893 When Bouyea's sold out to ITT Continental. They quit making that larger bun which was closed on the ends and was a bit heavier and longer. I got on Peter Bouyea's case about that (he was an old BF). He said when they sold he had to sign a non-compete agreement so he could not go out and start a new bakery, making those buns. Pity. Do you remember the A&W out towards the beach near that river. The Warren's owned it. It closed long ago, but their Michigans were not too bad either. I remember going there one afternoon with my next door neighbor she and i ordered 1 then another and another, maybe we ate 5 apiece. I certainly cannot eat that way again, but I would not want to be 17 again either. Tue Jun 23 12:53:27 -0700 2009 4798667 10285 Candy 3 4799370 Hi Candy. It's Connie. I got a craving for a michigan and started a search. I liked Orange Julep and A&W too. Don and I went on a search last time we were up and only found the Michigan Plus to come close. What's your recipe? I've a couple but not like those. Angelos sent one from her uncle's restaurant. I'm about ready to contact Nitzi and beg for it. I do know his Dad, Big Nitzi, always made the sauce Sunday morning and noone was allowed in when he was doing it. He used to let me buy it by the quart as long as I promised not to have it analyzed.LOL. Tue Jun 23 14:54:16 -0700 2009 4798893 1087708 Naftel 4 4799729 I tried to bring home just the "sauce" last time time and could not buy it. If I wanted it I would have buy complete Michigans" and either scrape off the sauce to freeze for later or freeze the real deal. Nitzi jr is on Cape Cod and has an upscale restaurant and inn. Mine is posted above but I can post it again. Be warned, I'm in the no tomato sauce camp. I think it makes it too sweet. I count on the chili powder for the red. For a cheap blend to go along with the cheap gr. beef I use Mexene. i usually buy pure ground dried chilis from Pendery's in Texas. Mexene gives me the right taste. Luckily Kroger is making split top buns. Now if they would use the old Bouyea recipe for the rolls! e-mail me at ckgrover2006@comcast.net and I'll send you how I make it. How are you and what is up We are 4 yrs. from retirement and trying to decide whether to stay here or maybe go to Seaside or Savannah. Decisions descisons! CKG Candy Tue Jun 23 16:53:33 -0700 2009 4799370 10285 Candy 5 5145727 Hey Candy, If you live in TX, it's not to far from us, we live in Mesa, AZ. And just so you know, I still make my mom's Michigan Sauce, I grow up in Rouses Point, NY. Her sauce was considered one of the best in the North Country. If you ever want some, give us a yell. The sauce is designed after Nitzi's. Sat Oct 31 16:18:50 -0700 2009 4799729 1094007 MariansSauce 6 5159690 Thx Marian. I live in south central Indiana at the moment with trips back to Plattsburgh. My family on my mother's side is from Douglas, AZ. Michigan eaters are a special breed i guess. You have to know them to love them. It is always a first stops for us. If we fly into Burlington the Gus' is right on the way. Now that we can get split top buns here it makes the homemade Michigan experience a little more like "home". Thu Nov 05 18:04:44 -0800 2009 5145727 10285 Candy 4 4862536 Connie, my moms' sauce it made after the Nitzi's reciepe. one of the Nitzi brother have eaten her sauce and asked her how she got his reciepe, and laughed. She worked for them way back when! Wed Jul 15 18:48:31 -0700 2009 4799370 1094007 MariansSauce 1 4862517 I'm not sure if anyone would remember a Michigan Stand on Champlain Street in Rouses Point, NY, it was named DAV PFC Robert A. Lafountain after my brother that died in VM. My mother was known, and is still, as the Michigan Queen when it comes to Michigan Sauce. She has been making it since the 50's, she it in her later 80's and still makes it for people all over. Her sauce was known by many people as Marian's Michigans, it also is a tomato based sauce, that is very secret and just a few of us know the true reciepe. I have tried many in my years of life, but have to admit it truely is the best out there, many people from all over the country have my mom make it for them when they visit the North Country on vaccation. I now live in Mesa, AZ and make the sauce myself so if there is anyone in this region wanting to try it out for them selves, leave me a message and we can meet up for a treat of your lives. Wed Jul 15 18:39:52 -0700 2009 2859966 1094007 MariansSauce 2 4910079 Came across this http://www.apnmag.com/spring_2005/michiganhistory.htmt Sat Aug 01 22:51:34 -0700 2009 4862517 10285 Candy 3 4910227 Candy, that link didn't work for me. Is this what you wanted? http://www.apnmag.com/spring_2005/michiganhistory.htm Sun Aug 02 05:12:54 -0700 2009 4910079 105235 wolfe 3 4910395 Thanks, serves me right for getting up and poking around in the computer when i should be asleep Sun Aug 02 07:07:48 -0700 2009 4910079 10285 Candy 4 5044138 I don't have a michigan sauce recipe but I was told by an old family friend who used to own a little grocery store here in Plattsburgh that his secret to the perfect sauce was to boil the hamburger before mixing it in the ingredients.It gets rid of alot of the fat and makes the meat crumbly. I think he boiled it after cooking it first but, i'm not too sure. Sun Sep 20 13:24:21 -0700 2009 4910395 1110693 SimplySweetness 5 5059949 I always cook mine in water first. It is not just a fat thing, it crumbles the meat to the proper consistency. Sat Sep 26 09:28:34 -0700 2009 5044138 10285 Candy 6 5060334 I might be able to clarify why some of us from Michigan have only had a more moist/wet version. I live near Flint and work there. At most coney island restaurants you can get either a Flint or Detroit coney hot dog. A Flint style coney sauce is extremely dry, really not much moisture. The Detroit syle is what many think of as a chili dog. The Detroit style is very moist. This might be the difference. Sounds to me like the Michigan Sauce is more like what I would call a Flint coney dog. Sat Sep 26 13:27:28 -0700 2009 5059949 1109139 HotHead 7 5060617 That is the first explanation that makes some sense. The next conumdrum is how it got to Plattsburgh, NY. Nice town but only a stop on the way to Montreal. Sat Sep 26 15:55:54 -0700 2009 5060334 10285 Candy 8 5060818 I am curious as well. When I clicked on the link for Michigan sauce I expected a totally different conversation, but honestly this is interesting. I am wondering the same thing too. Sat Sep 26 18:05:28 -0700 2009 5060617 1109139 HotHead 2 5157478 Hi MarianSauce, I pass through Rouses Point maybe a dozen times per year, either on my way south or coming back to Canada. Can you explain where DAV PFC R A Lafountain Michigan was. I'm fairly familar with Champlain Street from the 89 to the lake. Another question, where or what was Nitzi's? Rouses Point seems to be somewhat sleepy these days. The Grand Union left town, its now a Dollar Store (I think everyone was going to the Price Chopper in Champlain), Theres a pizza/ice cream place near the marina, a few cafes (Claire's?) and a cool looking bar (another man's name which I forget, Sam' s?), a Chinese place on Champlain in a strip mall next to a gas station (the owners are actually Chinese and make some decent plates) as well as a former Zacharies Pizza (which closed for a long time, after which another Italian style eatery opened in the same building). I don't seem to recall a michigan dedicated joint in Rouses Point. Your thoughts? Thanks Thu Nov 05 04:47:03 -0800 2009 4862517 176627 porker