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Chislic, anyone?
It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar
& Grill here in suburban Sioux Falls, SD. I asked the waitress what the heck it is (menu says sautéed sirloin tips) and she described it as little bits of meat, deep fried, then stuck on toothpicks for dipping and eating. She said it is a Midwest thing. I said I am a Minnesotan. She back-pedaled and offered, "Maybe it's a South Dakota thing, then." Wikipedia agrees with -that-. <grin> Have you ever heard of it? -- -Barb <http://jamlady.eboard.com> Updated 6-25-06; Happy Birthday to Me "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone?
In article >,
projectile vomit chick > wrote: > I have lived in South Dakota, and have never heard of it. How could > she not have known that you are a Minnesotan? Ya'll got those funny > accents like the townspeople in "Fargo" lol... > > Have you ever eaten at Schlotzky's Deli up there in Sioux Falls. > Absolutely disgusting.....$7 bucks for a disgusting microwaved Spam > sandwich....never again. I haven't been here in 40 years. We were hoping for the Tea Steakhouse in Tea, SD but were told it was sold a few years ago. :-( I don't do Schlotzsky's, here or anywhere else. Re my accent (and almost food-related): Bite me. "-) -- -Barb <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone?
Oh pshaw, on Wed 05 Jul 2006 07:31:01p, Melba's Jammin' meant to say...
> It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the > heck it is (menu says sautéed sirloin tips) and she described it as > little bits of meat, deep fried, then stuck on toothpicks for dipping > and eating. She said it is a Midwest thing. I said I am a Minnesotan. > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > Wikipedia agrees with -that-. <grin> Have you ever heard of it? Nope, but I've never been to South Dakota. -- Wayne Boatwright @¿@¬ _____________________ |
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Chislic, anyone?
Melba's Jammin' wrote:
> It sounds pretty vulgar ... Yes, it does. > but it was on the menu at Tailgator's Sports Bar > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the > heck it is (menu says sautéed sirloin tips) and she described it as > little bits of meat, deep fried, then stuck on toothpicks for dipping > and eating. ... Somehow it's not surprising that they would equate sautéeing with deep frying. She said it is a Midwest thing. I said I am a Minnesotan. > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > Wikipedia agrees with -that-. <grin> Have you ever heard of it? Never heard of it before. Reading rfc is so enlightening..... -aem |
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Chislic, anyone?
Melba's Jammin' > writes:
> It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the > heck it is (menu says sautéed sirloin tips) and she described it as > little bits of meat, deep fried, then stuck on toothpicks for dipping > and eating. She said it is a Midwest thing. I said I am a Minnesotan. > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > Wikipedia agrees with -that-. <grin> Have you ever heard of it? Yeah, I even mentioned it last week in a post. I've only ever seen it in South Dakota, or at a party here in NH hosted by a South Dakotan. -- Richard W Kaszeta http://www.kaszeta.org/rich |
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Chislic, anyone?
Melba's Jammin' wrote: > It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the > heck it is (menu says sautéed sirloin tips) and she described it as > little bits of meat, deep fried, then stuck on toothpicks for dipping > and eating. She said it is a Midwest thing. I said I am a Minnesotan. > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > Wikipedia agrees with -that-. <grin> Have you ever heard of it? Oooh Ooooh - now I get to tell my chizlik story. I have to go to Sioux Falls often on business. One time we're in a restaurant and spot it on the menu. So, I ask the waitress what it is. She says, "Well, usually it's beef." The funny part is that everyone else I asked what it was had exactly the same answer. Person after person saying, "Well, usually it's beef." Talk about your herd mentalities. I nearly had to put a gun to someone's head to get them to describe the dish. My mom grew up 300 miles from there in Minnesota and I'd never heard of it either. If you're still in Sioux Falls, check out Minerva's for a big splurgy dinner. There's also a good place downtown called the European cafe that has Bohemian food. Susan B. |
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Chislic, anyone?
On Wed, 05 Jul 2006 21:31:01 -0500, Melba's Jammin'
> wrote: >It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar >& Grill here in suburban Sioux Falls, SD. I asked the waitress what the >heck it is (menu says sautéed sirloin tips) and she described it as >little bits of meat, deep fried, then stuck on toothpicks for dipping >and eating. Pre-cooked fondue. Yummmm! Carol |
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Chislic, anyone?
In article >,
Damsel in dis Dress > wrote: (snippage) > >heck it is (menu says sautéed sirloin tips) and she described it as > >little bits of meat, deep fried, then stuck on toothpicks for dipping > >and eating. > > Pre-cooked fondue. Yummmm! > > Carol No kidding! Thing about it is that in the Wiki reference it says something about the meat bits being cut in no-larger-than-1/2-inch dice. That is not very large. And for medium-rare in the middle of it sounds like about 3 seconds in some really hot fat. -- -Barb <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone? + Breakfast Strudel recipe
In article . com>,
"sueb" > wrote: > Melba's Jammin' wrote: > > It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar > > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the > > heck it is (menu says sautéed sirloin tips) and she described it as > > little bits of meat, deep fried, then stuck on toothpicks for dipping > > and eating. She said it is a Midwest thing. I said I am a Minnesotan. > > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > > Wikipedia agrees with -that-. <grin> Have you ever heard of it? > > Oooh Ooooh - now I get to tell my chizlik story. > > I have to go to Sioux Falls often on business. One time we're in a > restaurant and spot it on the menu. So, I ask the waitress what it is. > She says, "Well, usually it's beef." > > The funny part is that everyone else I asked what it was had exactly > the same answer. Person after person saying, "Well, usually it's > beef." Talk about your herd mentalities. I nearly had to put a gun to > someone's head to get them to describe the dish. My mom grew up 300 > miles from there in Minnesota and I'd never heard of it either. > > If you're still in Sioux Falls, check out Minerva's for a big splurgy > dinner. There's also a good place downtown called the European cafe > that has Bohemian food. > > Susan B. Too late. We are now back in Meen-a-soh-ta. There's a Minerva's at the Ramkota in Rancid City where we spent the better part of a week - I wonder if they're related. Stayed at a brand new Holiday Inn on 90 at Brandon. The biscuits and gravy were pretty tasty at breakfast. Real tasty, in fact. We were hoping for a slab o'steak at the Tea Steakhouse (haven't been there in 40 years) and discovered it's now a seafood place or something in the middle of nowhere (Nowhere=Tea, SD). Time marches on: the outlets at the desk in our room were placed above table height for easy access if you needed to plug in a 'puter or something. Chris was astounded by that. :-) Our waitress said that her preference for Chislic is venison. I was going to find a recipe for biscuits and sausage gravy but at http://www.walnutgrovebb.com/breakfast.htm found this instead: Walnut Grove Bed and Breakfast Breakfast Strudel Makes 2 Strudels; Total time 45 minutes 1 box (1 lb.) puff pastry dough 2 T unsalted butter 1 cup frozen cubed hash brown potatoes 1 cup red or green bell peppers, seeded and diced ? cup onion, diced 1 cup diced smoked ham (optional) 11 eggs 2 T minced fresh chives 4 oz. cream cheese, softened 2 T sour cream 2 T orange juice 1 egg (for brushing the top) 1 T water 2 T Parmesan cheese, shredded Preheat oven to 400 degrees Fahrenheit Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saut 5 minutes. Stir in bell pepper and onion, saut another 3 minutes, and then add ham. Beat with electric mixer eggs, chives, cream cheese, and sour cream. Add them to the pan and scramble with potato mixture, just until set. Do not completely cook at this point. Season with salt and pepper to taste. Turn off heat, stir in juice until blended. Refrigerate eggs while working with pastry. Unfold a pastry sheet on a work surface thats been lightly dusted with flour. Roll pastry lengthwise to 12x10, then transfer to a piece of parchment paper, cut to fit a baking sheet. Trim pastry; fill with half the egg mixture down the middle of the pastry sheet. Cut 1 strips on both sides at a 45 degree angle. Cut off the top and bottom corners. Fold the flaps inward at both ends, then braid the strips across the filling overlapping each strip. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets. Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20 to 30 minutes, or until golden. Let cook 5 minutes before slice. Slice and Serve! (Can use bacon instead of ham and add any favorite veggies!) Be sure to scramble the eggs just until set they should be a bit soft. That way, they wont overcook and turn rubbery as theyre baked inside the pastry. The eggs can be prepared the night before (that is the reason a little orange juice is added to the eggs. The vitamin C helps preserve their color.) -- -Barb <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone?
In article >,
Richard Kaszeta > wrote: > > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > > Wikipedia agrees with -that-. <grin> Have you ever heard of it? > > Yeah, I even mentioned it last week in a post. I've only ever seen it > in South Dakota, or at a party here in NH hosted by a South Dakotan. Cripes, I missed that, Rich. Some coincidence. -- -Barb <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone?
I grew up in SD -- usually used venison for our Chislic -- and light
garlic salt after frying -- absolutely delicious!!! How about Rocky Mountain Oyters - now that's another treat Melba's Jammin' wrote: > In article >, > Damsel in dis Dress > wrote: > (snippage) > > >heck it is (menu says sautéed sirloin tips) and she described it as > > >little bits of meat, deep fried, then stuck on toothpicks for dipping > > >and eating. > > > > Pre-cooked fondue. Yummmm! > > > > Carol > > > No kidding! Thing about it is that in the Wiki reference it says > something about the meat bits being cut in no-larger-than-1/2-inch dice. > That is not very large. And for medium-rare in the middle of it sounds > like about 3 seconds in some really hot fat. > -- > -Barb > <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken > "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone?
In article .com>,
"AZ baby" > wrote: > I grew up in SD -- usually used venison for our Chislic -- and light > garlic salt after frying -- absolutely delicious!!! How about Rocky > Mountain Oyters - now that's another treat I know about Rocky Mtn oysters. Had never heard of Chislic. The etymology as described in the Wiki reference is interesting if there's any fact to it. I admit to regretting that I didn't order it. -- -Barb <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone? + Breakfast Strudel recipe
Melba's Jammin' wrote on 06 Jul 2006 in rec.food.cooking
> Stayed at a brand new Holiday Inn on 90 at > Brandon. Brandon Manitoba? -- -Alan |
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Chislic, anyone? + Breakfast Strudel recipe
In article >,
Mr Libido Incognito > wrote: > Melba's Jammin' wrote on 06 Jul 2006 in rec.food.cooking > > > Stayed at a brand new Holiday Inn on 90 at > > Brandon. > > Brandon Manitoba? South Dakota. Does US Interstate 90 go through Manitoba? It's an East-West thoroughfare through SoDak and points west and I don't-know-where east of Albert Lea, Meen-a-soh-ta. -- -Barb <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone? + Breakfast Strudel recipe
Melba's Jammin' wrote: > In article . com>, > "sueb" > wrote: > > > Melba's Jammin' wrote: > > > It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar > > > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the > > > heck it is (menu says sautéed sirloin tips) and she described it as > > > little bits of meat, deep fried, then stuck on toothpicks for dipping > > > and eating. She said it is a Midwest thing. I said I am a Minnesotan. > > > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > > > Wikipedia agrees with -that-. <grin> Have you ever heard of it? > > > > Oooh Ooooh - now I get to tell my chizlik story. > > > > I have to go to Sioux Falls often on business. One time we're in a > > restaurant and spot it on the menu. So, I ask the waitress what it is. > > She says, "Well, usually it's beef." > > > > The funny part is that everyone else I asked what it was had exactly > > the same answer. Person after person saying, "Well, usually it's > > beef." Talk about your herd mentalities. I nearly had to put a gun to > > someone's head to get them to describe the dish. My mom grew up 300 > > miles from there in Minnesota and I'd never heard of it either. > > > > If you're still in Sioux Falls, check out Minerva's for a big splurgy > > dinner. There's also a good place downtown called the European cafe > > that has Bohemian food. > > > > Susan B. > > > Too late. We are now back in Meen-a-soh-ta. There's a Minerva's at the > Ramkota in Rancid City where we spent the better part of a week - I > wonder if they're related. Stayed at a brand new Holiday Inn on 90 at > Brandon. The biscuits and gravy were pretty tasty at breakfast. Real > tasty, in fact. We were hoping for a slab o'steak at the Tea > Steakhouse (haven't been there in 40 years) and discovered it's now a > seafood place or something in the middle of nowhere (Nowhere=Tea, SD). > Time marches on: the outlets at the desk in our room were placed above > table height for easy access if you needed to plug in a 'puter or > something. Chris was astounded by that. :-) > Well you're safe now. And I bet the moskweetos missed you! I have only encountered the one Minerva's in Sioux Falls. It doesn't look like a chain. It's about the only place in the state where you will be served vegetables. They have a quail with cherry sauce, in season, that will make you weep. I never got taken to Tea's but have heard many stories over the years. Susan B. |
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Chislic, anyone?
Melba's Jammin' wrote:
> It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the > heck it is (menu says sautéed sirloin tips) and she described it as > little bits of meat, deep fried, then stuck on toothpicks for dipping > and eating. She said it is a Midwest thing. I said I am a Minnesotan. > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > Wikipedia agrees with -that-. <grin> Have you ever heard of it? Is this a *******ised version (and alternate spelling) of shishlik? RobtE |
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Chislic, anyone?
In article >, RobtE >
wrote: > Melba's Jammin' wrote: > > It sounds pretty vulgar but it was on the menu at Tailgator's Sports Bar > > & Grill here in suburban Sioux Falls, SD. I asked the waitress what the > > heck it is (menu says sautéed sirloin tips) and she described it as > > little bits of meat, deep fried, then stuck on toothpicks for dipping > > and eating. She said it is a Midwest thing. I said I am a Minnesotan. > > She back-pedaled and offered, "Maybe it's a South Dakota thing, then." > > Wikipedia agrees with -that-. <grin> Have you ever heard of it? > > Is this a *******ised version (and alternate spelling) of shishlik? > > RobtE That's kind of what the Wiki article suggested. -- -Barb <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken "If it's not worth doing to excess, it's not worth doing at all." |
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Chislic, anyone?
> > I have to go to Sioux Falls often on business. One time we're in a > restaurant and spot it on the menu. So, I ask the waitress what it is. > She says, "Well, usually it's beef." > > The funny part is that everyone else I asked what it was had exactly > the same answer. Person after person saying, "Well, usually it's > beef." Talk about your herd mentalities. I nearly had to put a gun to > someone's head to get them to describe the dish. My mom grew up 300 > miles from there in Minnesota and I'd never heard of it either. > > If you're still in Sioux Falls, check out Minerva's for a big splurgy > dinner. There's also a good place downtown called the European cafe > that has Bohemian food. > > Susan B. You might also like Spezia -- it's Minerva's Italian restaurant in Sioux Falls...you should try it. Minerva's is a small "chain" -- one in Rapid City, Sioux Falls and Watertown (where I live). About the chislic: It is really good made with beef but is even better made with venison, particularly the way my brother (now a transplanted Dakotan to Minnesota!) makes it. The key is not in the frying, but absolutely in the seasoning. In fact, I've even had it sans frying, but GRILLED instead. It was fabulous! Perhaps then it is not technically chislic, but it was deer and definitely Dakotan. And we DO eat veggies at places other than Minerva's. : ) --Christine in SoDak |
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