curry sauce is just too spicy for my tiny caucasian palette
Curry is just gravy where the main dish is cooked in the sauce vs American gravy where the droppings and leavings of the main dish are turned into a leftover sauce
Spice isn’t a requirement for curry, only cooking method
I am spoiled because I live close to the factory that makes all the cheese curds used in Montreal poutine and I can just buy it fresh at the grocery store (it rules)
I am spoiled because I live close to the factory that makes all the cheese curds used in Montreal poutine and I can just buy it fresh at the grocery store (it rules)
This is manifestly unfair and I demand that you share this bounty with all of us.
I am spoiled because I live close to the factory that makes all the cheese curds used in Montreal poutine and I can just buy it fresh at the grocery store (it rules)
This is manifestly unfair and I demand that you share this bounty with all of us.
That’s the problem with curds, the window of goodness is short!
i imagine it's part of why it took a while to go mainstream despite being eaten in quebec since the 50s (other than you know, anglophones loving to mock the french)
for most people "the milk curdles" just means "it goes bad" and they don't listen to the part where you go no you can do it intentionally as part of the process of creating a specific mixture of tastes
it's like how for a million years white people went "SUSHI? but that fish is RAW????? RAW means IT MAKE YOU SICK!"
i imagine it's part of why it took a while to go mainstream despite being eaten in quebec since the 50s (other than you know, anglophones loving to mock the french)
for most people "the milk curdles" just means "it goes bad" and they don't listen to the part where you go no you can do it intentionally as part of the process of creating a specific mixture of tastes
it's like how for a million years white people went "SUSHI? but that fish is RAW????? RAW means IT MAKE YOU SICK!"
This is a crying shame and a deficiency you should attempt to rectify immediately.
I don't even know how to do that here in the desert of the surreal in Tucson. Never seen it on a menu.
Not Tucson but I usually pull up my city in Google maps, search for whatever food, then angrily close the browser when the closest joint is 40+ minutes away
i'm from illinois, now live in texas, i have never had poutine and have never seen it served at any restaurant i have been to
i only ever saw it in canada and i;m from minnesota
and i only saw it on menus twice and both times were weird poutine variants
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I know at least three local restaurants serve dishes with "poutine" in the name, and I suspect each one is uniquely scandalous. I'll plan out my next few day off lunches around this new quest, stand by.
while i obfuscated my stance on what makes a poutine, in truth my stance is pretty simple. you need fries, you need cheese curds, and you need a sauce-heavy topping. i am willing to accept a lot of alternative poutines if they meet those three metrics
but oh my god, most do NOT want to meet those metrics! a million dishes proclaiming themselves as poutines and they're putting shredded cheese down! cheese sauce! parmesan! no! fuck you! you haven't done it!
If anyone's in Toronto, Rudy's does a really good smash burger and poutine.
The cheese is squeaky and everything
As illegal as it probably is to admit this, the best poutine I have ever had was in one of the little construction containers in Kensington Market in Toronto (sorry, Montreal)
The guy was actually from Montreal, but his trick was to get his brother to ship the gravy base most places use in Montreal on a weekly basis, and to get up at 5am and make his own curds for the day, so they were pretty much as fresh as you could get outside of the factory co-op in St. Albert
I wonder if he's still at it, this was several years back... hmm.
Edit: pretty sure it was Nom Nom Nom Poutine! But it looks like they now buy from a local factory instead of making their own now, so can't say if it's as perfect as it was before.
i think that it's common for a lot of foods to wind up tasting better in the place they're not famous from. they got something to prove then, y'know? you get a philly cheesesteak in philly it's tourist shit no matter how much your local guy assures you this is the place. get it in ohio and they're WORKIN for it
fuck toronto though
+8
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
i think that it's common for a lot of foods to wind up tasting better in the place they're not famous from. they got something to prove then, y'know? you get a philly cheesesteak in philly it's tourist shit no matter how much your local guy assures you this is the place. get it in ohio and they're WORKIN for it
fuck toronto though
The best Cuban sandwich I've ever had was from a hole in the wall place in Pittsburgh.
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i can make some pretty amazing vegan poutine
the vegan cheese substitutes are so fucking good my stars
Ahem
you had me up until sweet potatoes and curry sauce
so lost at the beginning i guess?
That’s just fries
Curry is just gravy where the main dish is cooked in the sauce vs American gravy where the droppings and leavings of the main dish are turned into a leftover sauce
Spice isn’t a requirement for curry, only cooking method
sure but this is Minnesota where it means dump chili peppers in everything because it means you're manly also boil meat in barbeque sauce
Curly fries aren't that great for poutine tho
Oh, is A Duck! Entering the competition?
look just because ducks' penises look like curly fries doesn't mean you can keep mocking him for it
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This is manifestly unfair and I demand that you share this bounty with all of us.
That’s the problem with curds, the window of goodness is short!
you make milkfat into curd, then age the curd to get cheese
for most people "the milk curdles" just means "it goes bad" and they don't listen to the part where you go no you can do it intentionally as part of the process of creating a specific mixture of tastes
it's like how for a million years white people went "SUSHI? but that fish is RAW????? RAW means IT MAKE YOU SICK!"
they were right tho sushi is disgusting
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I don't even know how to do that here in the desert of the surreal in Tucson. Never seen it on a menu.
Cheesy fiesta potatoes with mole
Not Tucson but I usually pull up my city in Google maps, search for whatever food, then angrily close the browser when the closest joint is 40+ minutes away
i only ever saw it in canada and i;m from minnesota
and i only saw it on menus twice and both times were weird poutine variants
but oh my god, most do NOT want to meet those metrics! a million dishes proclaiming themselves as poutines and they're putting shredded cheese down! cheese sauce! parmesan! no! fuck you! you haven't done it!
FUCK YOU THAT'S A FRY DISH
The issue with that “poutine” is the be’f
We Frenched the poutine. We made it French now.
*I guess all hard cheeses are the products of working curds so technically are “curd” but not for poutine
they get cheese curds from a farm up in maine and make their own gravy from some of their beer and duck fat. its decadent
The cheese is squeaky and everything
As illegal as it probably is to admit this, the best poutine I have ever had was in one of the little construction containers in Kensington Market in Toronto (sorry, Montreal)
The guy was actually from Montreal, but his trick was to get his brother to ship the gravy base most places use in Montreal on a weekly basis, and to get up at 5am and make his own curds for the day, so they were pretty much as fresh as you could get outside of the factory co-op in St. Albert
I wonder if he's still at it, this was several years back... hmm.
Edit: pretty sure it was Nom Nom Nom Poutine! But it looks like they now buy from a local factory instead of making their own now, so can't say if it's as perfect as it was before.
3DS Friend Code: 0216-0898-6512
Switch Friend Code: SW-7437-1538-7786
fuck toronto though
The best Cuban sandwich I've ever had was from a hole in the wall place in Pittsburgh.