CWS4322
Chef Extraordinaire
Gotcha! Once you try it, you can't go back...be very, very careful...I'm thinking there is a possibility to make a poutine pie...in the pie maker...hello, mother ship, do you read me?I want some poutine...
Gotcha! Once you try it, you can't go back...be very, very careful...I'm thinking there is a possibility to make a poutine pie...in the pie maker...hello, mother ship, do you read me?I want some poutine...
It's the cheese curds that puke me. I love French fries! Gravy? Seems like it should go with something other than the side dish. That's why I like the idea of adding meat or fowl to this recipe. Get some protein in that. There's other food groups than starches and fats.
Do you know what cheese curds are?It's the cheese curds that puke me. I love French fries! Gravy? Seems like it should go with something other than the side dish. That's why I like the idea of adding meat or fowl to this recipe. Get some protein in that. There's other food groups than starches and fats.
...Get some protein in that. There's other food groups than starches and fats.
The beef stroganoff version would be similar to the one with hamburger and onions...and, some people add either vinegar or ketchup and black pepper to garnish poutine after getting their orders.Protein. That's where the cheese curds come in...
You gonna try it?Already crispy fries in the bottom, cheese curds, gravy, top with more crispy fries, bake until cheese gets a bit melty. Yum! Sell them to unsuspecting Canadians...
Actually, that's the part that sounds good to me. I don't eat fries, and gravy doesn't really float my boat.It's the cheese curds that puke me.
There's definitely s/thing special about fresh (same day) St. Albert cheese curds. Luckily, St. Albert's is only about 40 minutes from the farm and the next town over from the place that sells organic chicken feed. Most of the local places use St. Albert's cheese curds...even the gas stations sell these fresh curds!I would agree to this ONLY if we start getting more real cheese curds here on the west coast. I have started seeing them in the stores more and more but I used to have to go to the specialty markets. And many restaurants don't use them (I am not just talking fast food, either).
I love a good poutine and I love that it is Canadian - the first time I had it was in Hull, Quebec on a business trip. I loved it but have not found many here that measure up!
Steve, you might want to try poutine with a Mexican twist--salsa, chorizo, jalapenos, topped with grated Mexican cheese (I can't get it here, I buy it when I go to the States--I know it when I see it, but can't remember what it is called) or, hope across the border to WI and get fresh curds.Actually, that's the part that sounds good to me. I don't eat fries, and gravy doesn't really float my boat.
I do love salty, squeaky cheese curds, though they have to be VERY fresh. I'm talking a day or two old, tops. I've only seen the super fresh ones over in Wisconsin. Even here in Minnesota, they are often weeks old by the time they hit the store shelves - which means they don't have much squeak left in them and they're more like shriveled little misshapen cheese nuggets.
Steve, you might want to try poutine with a Mexican twist--salsa, chorizo, jalapenos, topped with grated Mexican cheese (I can't get it here, I buy it when I go to the States--I know it when I see it, but can't remember what it is called) or, hope across the border to WI and get fresh curds.
I'm not sure, but if there are fries, and cheese curds, and some sort of sauce, it's poutine.I'm admittedly not a poutine expert but when does it stop being poutine and start being something else like french fry nachos.
GG...good luck with that. I was gently teasing you sir. Please disregard my comments otherwise.Alix I'm sure I can find any number of things that others enjoy that you would consider yucky. Unless you're very unlike most forum members who post in those "who likes it? who hates it?" topics.