Here’s a YouTube cooking channel I find charming, unpretentious, and informative. Refreshing, even.
I thought the topic would be about that great Jersey diner food Disco Fries, aka fries with gravy and melted cheese.
Just watched the video for green chile stew, and I agree with you. Does he list the recipes somewhere?
Not that I know of. You can just tell he knows what he’s doing.
The host does funny little things that make me smile. I watched one episode yesterday in which he makes a peach flambe. He’s walking around in his yard, stops at a tree, and picks a peach. Then, he deadpans to the camera: “Hmm, still has the sticker.”
I also enjoyed the dogs running around in the background.
Oh yeah. The pug looks like the Boss…
Isn’t French Fries gravy and cheese poutine?
I know it is in Canada. Maybe not in New Mexico.
Disco fries were already a thing in the States before Poutine left Quebec.
Poutine traditionally involves cheese curds and gravy. Now it could be shredded cheese.
I think Disco Fries have always involved gravy and shredded cheese.
They are relatives.
Now I’m off to google the origin of disco fries.
We’ve covered the origin of poutine before. Somewhere in Quebec in the 1950s.
Well, I can’t resist linking to the New Chowhound.
This poutine digression is all well and good, but the difference NJ disco and NM disco is the difference between clubbing and plowing.
Lol. I don’t know how to even compare clubbing to plowing. (A field?)
Yes, disco (in the sense of my OP) is a cooking method that originated using repurposed agricultural plow disks. I believe it originated–in North America, anyway–in Northern Mexico. There are variants of the method and cookware elsewhere in the world, e.g., Azerbaijan.
No crinkle fries involved.
I discussed this topic with my sisters in law who live in Santa Fe and they say discada is both the cooking implement and the iconic dish made in it. They have one for outdoor cooking in the yard and camping.
And - thankyouverymuch - now I want one:
https://www.southwestdisk.com/southwest-discada-cooking-plow-disks/
The Kent Rollins vid you cited was my gateway into discada cooking. It eventually led me to the Disco Dish and its many recipes.
After a lot of research, I ended up buying the cast iron discada model by Bayou Classics. It’s a little smaller at 17" in diameter (many are 20-22"). The BC model has a fire ring that allows it to sit flat on a grate, and the smaller size also allows it to fit inside my L Big Green Egg (I had to grind the handles down a bit)
I’d have to put Rollins as my favorite current “personality” chef. Keeps it simple.
I like Rollins more on his own channel than I have on the BBQ cookoff series.
I hate those series. Whenever I get bored, I can catch him on YT.