When I was helping my kid with their homework recently, it occurred to me that we had already been taught how to do this, it struck me as very similar to long division.
I suspect a kid using this "inquiry" method would actually have a much easier time learning a basic programming language now, as an example of how this might be applied.
Hey Canadian thread, just a reminder that today is the start of Poutine Week! So go out and enjoy a gourmet poutine or twelve.
I just had one for lunch, with turnip, parsnip and celery root fries instead of potatoes. It was delicious. My 19-month-old stole a few bites, it was her first poutine ever.
Hey, let's put pulled pork or brisket and beef gravy on every god damned thing.
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MayabirdPecking at the keyboardRegistered Userregular
Poutine question: I recently tried some finally and it was great while it was hot and fresh, but as it cooled off it kinda started getting gross. Is that a secret to it, that it needs to be eaten hot?
Poutine question: I recently tried some finally and it was great while it was hot and fresh, but as it cooled off it kinda started getting gross. Is that a secret to it, that it needs to be eaten hot?
You need to eat it right away after the gravy is poured on, when the fries are crisp and the cheese is just lightly melted and still squeeking. That's peak deliciousness.
After a while the gravy soaks into the fries and turns them to mush, and the cheese melts completely and mixes with it, and it becomes a pasty mess. That's terrible.
Poutine question: I recently tried some finally and it was great while it was hot and fresh, but as it cooled off it kinda started getting gross. Is that a secret to it, that it needs to be eaten hot?
Depends on the ingredients used, some of them can become even more delicious by cooling them down by mixing in some coleslaw
I'm glad I'm not the only one who loves the squeak of cheese.
Honestly, the best poutine I've ever had by far was homemade. Hand cut french fries, a gravy made from a roast we had the previous day, and (admittedly store bought) cheese curds. To this day, I have yet to achieve the same level of tastiness. Although, to be fair, even average poutine is delicious.
Yes my favorite is when the ends of the fries around the edge are still crispy and not covered in gravy. I also prefer the fires to be thick cut, double fried and a nice darkish brown, stuff like McDonalds fries don't work well for poutine.
In my opinion if the cheese curds and fries and gravy are present and correct it is poutine and no additives can disqualify it from poutine status, some additives may ruin the poutine but terrible poutine is still poutine
Peter MacKay: TRUDEAU SPENT 800 TAX PAYER DOLLARS ON YOGA! LIBERALS ARE THE WORST!
Canadian Twitter: Seriously, you once took a search and rescue chopper to a photo op and that cost us 30k+ and you never admitted or apologized.
I think, if you browse the Poutine Week website, you'll find that poutine is basically fries, cheese and gravy, but it's far more than just fries, cheese and gravy. Poutines with various types of cheeses, different cuts of potatoes or a substitute for potatoes, pepper sauce or cheese sauce or bourbon sauce or bbq sauce, pulled porc or bacon or sausage or a whole duck leg, etc.
Anything is fair game on your poutine, as long as we can still recognize the fundamentals of fries, cheese and gravy.
Except grated cheese. People who make poutine with grated cheese deserve to burn in the hottest circle of hell.
Peter MacKay: TRUDEAU SPENT 800 TAX PAYER DOLLARS ON YOGA! LIBERALS ARE THE WORST!
Canadian Twitter: Seriously, you once took a search and rescue chopper to a photo op and that cost us 30k+ and you never admitted or apologized.
McKay off to a roaring start!
I read that as 800k$, and I was a bit taken back someone could spend so much on yoga.
Then I realized it's just 800$, not 800k$, and my eyes rolled around so hard.
Can we all agree though that using cheddar or mozzarella or something other than proper cheese curds is a travesty and incredibly un-Canadian?
Calling terrible blasphemous garbage poutine un-canadian is simply a failure of nerve, look into the mirror and recognise the sad soggy frozen fries covered in thin packet gravy and grated mozzarella and accept it as your blood kin
Can we all agree though that using cheddar or mozzarella or something other than proper cheese curds is a travesty and incredibly un-Canadian?
No, my kid is very much Canadian recently remarked "I don't like it when they make my poutine with the cheese balls". Not going to fly calling my kid un-Canadian.
Why can't you accept a multi-cultural approach to poutine as being valid as tastes differ? Shredded cheese definitely works for your fellow Canadians, if it didn't, it wouldn't sell enough to stay on the menu.
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Lost CanuckWorld's Greatest Escape ArtistDoctor Vundabar's Murder MachineRegistered Userregular
At my hometown's fair one summer, I ordered a poutine that still haunts me.
They put the fries in a cardboard tray, that made sense.
Then they put the gravy on, which confused me.
The final, most devastating step was the person going to the liquid nacho cheese dispenser and opening the flood gates.
Nintendo Switch friend code: SW-4012-4821-3053
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Nova_CI have the needThe need for speedRegistered Userregular
At my hometown's fair one summer, I ordered a poutine that still haunts me.
They put the fries in a cardboard tray, that made sense.
Then they put the gravy on, which confused me.
The final, most devastating step was the person going to the liquid nacho cheese dispenser and opening the flood gates.
Can we all agree though that using cheddar or mozzarella or something other than proper cheese curds is a travesty and incredibly un-Canadian?
Calling terrible blasphemous garbage poutine un-canadian is simply a failure of nerve, look into the mirror and recognise the sad soggy frozen fries covered in thin packet gravy and grated mozzarella and accept it as your blood kin
Can we all agree though that using cheddar or mozzarella or something other than proper cheese curds is a travesty and incredibly un-Canadian?
No, my kid is very much Canadian recently remarked "I don't like it when they make my poutine with the cheese balls". Not going to fly calling my kid un-Canadian.
Why can't you accept a multi-cultural approach to poutine as being valid as tastes differ? Shredded cheese definitely works for your fellow Canadians, if it didn't, it wouldn't sell enough to stay on the menu.
I feel like this got real personal, real fast... :huh:
Yeah, there's one of those near me now and they keep sending me coupons for "dessert poutine". which seems to be funnel cake sticks and stuff.
I mean, it might be good. I've never bothered to drive over and see.
You've never had Chocolat Favoris? By a large margin the best chocolate-dipped soft-served ice cream I've had. They are amazing chocolatiers, and they dip their ice cream in fine stuff.
I've had their poutine last year... surprisingly I didn't care for it. The fried cake fries were too tough to eat with a plastic spoon in a paper plate, and topped with ice cream, caramel, marshmellows, and maple syrup, the whole thing was a bit rich, in much the same sense you might say Jeff Bezos is a bit rich.
I had a piri-piri chicken poutine at a portuguese restaurant last night. Instead of gravy, the poutine was topped with their homemade piri-piri sauce, which is pretty darn delicious. It was my first time visiting that restaurant, but it won't be my last.
I don't think gravy is required to achieve poutine status.
"Italian" poutine was a staple when I was growing up in MTL and that's just spaghetti sauce & cheese curds on fries..... And it's still the best 3am post drinking meal.
Butter chicken poutine is the bomb and the piri-piri one @Richy mentioned sounds as good. Fusion food really is the best.
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I suspect a kid using this "inquiry" method would actually have a much easier time learning a basic programming language now, as an example of how this might be applied.
I just had one for lunch, with turnip, parsnip and celery root fries instead of potatoes. It was delicious. My 19-month-old stole a few bites, it was her first poutine ever.
Steam: CavilatRest
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Steam: CavilatRest
nahhhhh
man I live in TO but
nahhhhhhh we just don't have the variety or the depth
I actually love the 2nd place entry in this the most, Chez Tousignant, but I've never been to Claudette. Hopefully on my next trip!
Hey, let's put pulled pork or brisket and beef gravy on every god damned thing.
ASSEMBLE THE PUNISHMENT ENGINE
You need to eat it right away after the gravy is poured on, when the fries are crisp and the cheese is just lightly melted and still squeeking. That's peak deliciousness.
After a while the gravy soaks into the fries and turns them to mush, and the cheese melts completely and mixes with it, and it becomes a pasty mess. That's terrible.
Depends on the ingredients used, some of them can become even more delicious by cooling them down by mixing in some coleslaw
MWO: Adamski
There are 5 participating restaurants in the Vancouver area.
There are also several participating restaurants in France.
Honestly, the best poutine I've ever had by far was homemade. Hand cut french fries, a gravy made from a roast we had the previous day, and (admittedly store bought) cheese curds. To this day, I have yet to achieve the same level of tastiness. Although, to be fair, even average poutine is delicious.
WoW
Dear Satan.....
Am I, or am I not, allowed to enjoy brisket with my gravy, fries and cheese curds?
Also.... Whats the verdict on butter chicken poutine? I haven't tried it yet, but I want to!
By and large I think anyone should be allowed to shove whatever foodstuffs into their food hole and enjoy it.
I mean, except those sick fucks who eat kiwis whole.
Canadian Twitter: Seriously, you once took a search and rescue chopper to a photo op and that cost us 30k+ and you never admitted or apologized.
McKay off to a roaring start!
Anything is fair game on your poutine, as long as we can still recognize the fundamentals of fries, cheese and gravy.
Except grated cheese. People who make poutine with grated cheese deserve to burn in the hottest circle of hell.
I read that as 800k$, and I was a bit taken back someone could spend so much on yoga.
Then I realized it's just 800$, not 800k$, and my eyes rolled around so hard.
Calling terrible blasphemous garbage poutine un-canadian is simply a failure of nerve, look into the mirror and recognise the sad soggy frozen fries covered in thin packet gravy and grated mozzarella and accept it as your blood kin
No, my kid is very much Canadian recently remarked "I don't like it when they make my poutine with the cheese balls". Not going to fly calling my kid un-Canadian.
Why can't you accept a multi-cultural approach to poutine as being valid as tastes differ? Shredded cheese definitely works for your fellow Canadians, if it didn't, it wouldn't sell enough to stay on the menu.
They put the fries in a cardboard tray, that made sense.
Then they put the gravy on, which confused me.
The final, most devastating step was the person going to the liquid nacho cheese dispenser and opening the flood gates.
Nintendo Switch friend code: SW-4012-4821-3053
OH MY GOD
I feel like this got real personal, real fast... :huh:
...PINEAPPLES...
on a poutine.
There is such a thing as a desert poutine.
Doesn't have pineapples, but we're not far off.
Yeah, there's one of those near me now and they keep sending me coupons for "dessert poutine". which seems to be funnel cake sticks and stuff.
I mean, it might be good. I've never bothered to drive over and see.
Come fight me.
You've never had Chocolat Favoris? By a large margin the best chocolate-dipped soft-served ice cream I've had. They are amazing chocolatiers, and they dip their ice cream in fine stuff.
I've had their poutine last year... surprisingly I didn't care for it. The fried cake fries were too tough to eat with a plastic spoon in a paper plate, and topped with ice cream, caramel, marshmellows, and maple syrup, the whole thing was a bit rich, in much the same sense you might say Jeff Bezos is a bit rich.
Seems about right
I have 549 Rock Band Drum and 305 Pro Drum FC's
REFS REFS REFS REFS REFS REFS REFS REFS
"Italian" poutine was a staple when I was growing up in MTL and that's just spaghetti sauce & cheese curds on fries..... And it's still the best 3am post drinking meal.
Butter chicken poutine is the bomb and the piri-piri one @Richy mentioned sounds as good. Fusion food really is the best.
Maybe poutine is a state of mind?
Now I'm picturing yoga classes meditating, trying to achieve poutineness.
Cooked lobster bits = cheese curds
Mascarpone cheese sauce = gravy
Served over crispy frites.
Brilliant Newfoundland take on poutine.