(We do have a culturally significant Lebanese shawarma game in Ottawa, it's in every single strip mall, but the unique to Canada thing is Halifax Donair, so... gonna need you to report back)
If you eat it drunk on a Halifax pier at 2 in the morning, don't throw your pleather jacket into a washing machine after it gets completely soaked in Donair sauce
You won't be able to wear it the next day when it's pretty cold out
If you eat it drunk on a Halifax pier at 2 in the morning, don't throw your pleather jacket into a washing machine after it gets completely soaked in Donair sauce
You won't be able to wear it the next day when it's pretty cold out
If you eat it drunk on a Halifax pier at 2 in the morning, don't throw your pleather jacket into a washing machine after it gets completely soaked in Donair sauce
You won't be able to wear it the next day when it's pretty cold out
I was looking up what a donair is in comparison to a Döner and thought it looks more like a Greek gyros. Turns out it came from a Greek immigrant in the 70s?
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Lost CanuckWorld's Greatest Escape ArtistDoctor Vundabar's Murder MachineRegistered Userregular
I think the big thing separating Halifax donairs from similar foods is the condensed milk-based sauce.
When I lived in Halifax, I always found it too sweet and would ask for it to be held. A pita full of meat and cheese was still satisfying for me.
Cold depends on where you are. For example, Halifax is in Nova Scotia, on the east coast, next to the Atlantic Ocean. So it fucking sucks and gets cold as hell.
To make nice fries really demands a deep fryer which is one of the most inconvenient kitchen tools possible so I'm ok with leaving them the purview of commercial kitchens that will use one all day.
You can deep fry pretty well in an enameled dutch oven, in my experience, although I've never tried fries.
The biggest issue with deep frying at home, in my opinion, is trying to find a proper way to dispose of the used cooking oil
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PiptheFairFrequently not in boats.Registered Userregular
To make nice fries really demands a deep fryer which is one of the most inconvenient kitchen tools possible so I'm ok with leaving them the purview of commercial kitchens that will use one all day.
You can deep fry pretty well in an enameled dutch oven, in my experience, although I've never tried fries.
The biggest issue with deep frying at home, in my opinion, is trying to find a proper way to dispose of the used cooking oil
I just looked it up and learned that seattle does curbside pick up of used cooking oil when they do recycling pickup
This is dangerous knowledge
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
A perk of working at Lowe's was that the restaurant next door poured all their used cooking oil into an unsecured grease tank right next to where I usually parked. So once I filled up a two gallon jug I'd just bring it to work with me and pour it in there. Since they didn't open until 11 and I got to work at 5:30 AM, it was an extremely low-stress reverse heist.
My waste management said to pour your used cooking oil into a bowl, put it in the fridge, and let it get firm, then put that into a baggie or something and throw it out with your regular garbage.
But that said, everyone knows you can re-use cooking oil a few times, right?
If you eat it drunk on a Halifax pier at 2 in the morning, don't throw your pleather jacket into a washing machine after it gets completely soaked in Donair sauce
You won't be able to wear it the next day when it's pretty cold out
Look you can't just say Halifax pier all willy nilly, because every time you do I have to listen to Barrett's Privateers.
If you eat it drunk on a Halifax pier at 2 in the morning, don't throw your pleather jacket into a washing machine after it gets completely soaked in Donair sauce
You won't be able to wear it the next day when it's pretty cold out
Look you can't just say Halifax pier all willy nilly, because every time you do I have to listen to Barrett's Privateers.
Welp
Children's rights are human rights.
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3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
If you eat it drunk on a Halifax pier at 2 in the morning, don't throw your pleather jacket into a washing machine after it gets completely soaked in Donair sauce
You won't be able to wear it the next day when it's pretty cold out
Look you can't just say Halifax pier all willy nilly, because every time you do I have to listen to Barrett's Privateers.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Southern Poutine, Grill on the Hill. Fries, brown gravy, pulled pork, eggs over easy, shredded cheese.
The fries are on point, and the gravy's pretty good. It's the same stuff they put on their Memphis burger. However, not only is the cheese not in curd form, it's practically nonexistent. The search continues.
To make nice fries really demands a deep fryer which is one of the most inconvenient kitchen tools possible so I'm ok with leaving them the purview of commercial kitchens that will use one all day.
You can deep fry pretty well in an enameled dutch oven, in my experience, although I've never tried fries.
The biggest issue with deep frying at home, in my opinion, is trying to find a proper way to dispose of the used cooking oil
A plastic funnel into an old rinsed out milk jug and when it gets full you just toss it in the trash.
My biggest issue with frying is the whole fucking house smells like oil.
If I decide we need fried chicken of some kind I set up a folding table in driveway.
The sauce was piping hot! I think I burned parts of my lips and mouth!
I learned that's why a poutine needs a cheese that requires a lot of heat to melt: so that, when the client sees/manipulates the melted cheese, they know the gravy is cool enough to eat.
Science facts in spoilers
Because cheese curds have a density of 98g/ml and normal cheese have a density of 1g/ml, they require more thermal energy to melt than the latter. Because of cold Canadian winters, diner owners probably liked to keep their gravy consistently hot. Something something two heat sources, something something lower heating bill.
Considering that, in the lore of the invention of poutine, adding cheese curds to gravied fries was a client suggestion, I think they encountered the same "scalding gravy" problem I did. I wonder how many clients and how many cheeses were involved in finding out that curds worked the best...
Children's rights are human rights.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I choose to believe the lore wholeheartedly, as it is both fascinating and brilliant. Something to keep an eye out for if I find some goddamn poutine around here.
Isn't 1g/ml the density of water at atmospheric pressure? That's what makes baking with a scale way easier. Because one ml of water will weigh one gram.
I dunno if those numbers add up to me either. I found a source for the 98g number but it's a site called science direct and I'm not sure of their credibility given how shitty Google is for answers like this anymore. I'm not sure if cheese curds really weight 98 grams per cubic centimeter like that?
Isn't 1g/ml the density of water at atmospheric pressure? That's what makes baking with a scale way easier. Because one ml of water will weigh one gram.
I dunno if those numbers add up to me either. I found a source for the 98g number but it's a site called science direct and I'm not sure of their credibility given how shitty Google is for answers like this anymore. I'm not sure if cheese curds really weight 98 grams per cubic centimeter like that?
>_< Google omitted a period from their preview. That threw off the actual value by 2 orders of magnitude. Machine Learning yey!
Isn't 1g/ml the density of water at atmospheric pressure? That's what makes baking with a scale way easier. Because one ml of water will weigh one gram.
I don't know if it changes based on elevation/temperature - I'd guess it does but conventionally 1g of water is 1 ml of water is 1cm^3 of water
Isn't 1g/ml the density of water at atmospheric pressure? That's what makes baking with a scale way easier. Because one ml of water will weigh one gram.
I don't know if it changes based on elevation/temperature - I'd guess it does but conventionally 1g of water is 1 ml of water is 1cm^3 of water
It does I think but only really small amounts
That's one of the reasons directions are different on packages of food for different elevations?
I could be talking out my ass here though?
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3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Density changes in water with altitude are negligible, the big change is that a higher elevations and therefore lower atmospheric pressure, water will boil at a lower temperature and freeze at a higher temperature.
So if your thing is meant to be cooked at 100 C for a certain period of time but water is boiling at 95 C, you need to cook it longer.
can one of the poitine experts help me understand why curds are so vital compared to more conventional cheese? I had poutine the other day with real curds (at last they claimed they were, I'm no cheeseologist) and while it was quite good, it didn't seem that transformative of a difference compared to other "poutines" with other cheese varieties
My friend is working on a roguelike game you can play if you want to. (It has free demo)
It's the texture and freshness of the curd that are the important properties
The curds are thick enough not to fully melt so you get a fun texture variation with the fries and gravy that makes it feel more decadent; thinner cheeses will not have the same texture or flavour
And the curds should squeak against your teeth when you bite into them or they're not fresh/likely older than a day
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Hmmm, do they put syrup in the toum?
(We do have a culturally significant Lebanese shawarma game in Ottawa, it's in every single strip mall, but the unique to Canada thing is Halifax Donair, so... gonna need you to report back)
3DS Friend Code: 0216-0898-6512
Switch Friend Code: SW-7437-1538-7786
Bob Evans isn't even trying
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
If you eat it drunk on a Halifax pier at 2 in the morning, don't throw your pleather jacket into a washing machine after it gets completely soaked in Donair sauce
You won't be able to wear it the next day when it's pretty cold out
3DS Friend Code: 0216-0898-6512
Switch Friend Code: SW-7437-1538-7786
My pleather jacket disintegrated already
Also where's Halifax
Also also how cold is pretty cold in Canada?
When I lived in Halifax, I always found it too sweet and would ask for it to be held. A pita full of meat and cheese was still satisfying for me.
Nintendo Switch friend code: SW-4012-4821-3053
The biggest issue with deep frying at home, in my opinion, is trying to find a proper way to dispose of the used cooking oil
the sink, obviously
that's a problem for future you or your landlord
This is dangerous knowledge
And now I'm remembering that there's a simpsons episode about this
But that said, everyone knows you can re-use cooking oil a few times, right?
Look you can't just say Halifax pier all willy nilly, because every time you do I have to listen to Barrett's Privateers.
Welp
Southern Poutine, Grill on the Hill. Fries, brown gravy, pulled pork, eggs over easy, shredded cheese.
The fries are on point, and the gravy's pretty good. It's the same stuff they put on their Memphis burger. However, not only is the cheese not in curd form, it's practically nonexistent. The search continues.
A plastic funnel into an old rinsed out milk jug and when it gets full you just toss it in the trash.
My biggest issue with frying is the whole fucking house smells like oil.
If I decide we need fried chicken of some kind I set up a folding table in driveway.
The sauce was piping hot! I think I burned parts of my lips and mouth!
I learned that's why a poutine needs a cheese that requires a lot of heat to melt: so that, when the client sees/manipulates the melted cheese, they know the gravy is cool enough to eat.
Science facts in spoilers
Considering that, in the lore of the invention of poutine, adding cheese curds to gravied fries was a client suggestion, I think they encountered the same "scalding gravy" problem I did. I wonder how many clients and how many cheeses were involved in finding out that curds worked the best...
0.98g/ml maybe?
*Checks actual source* Yup, you're right.
I blame Google.
And myself for not doing a basic reality check.
I dunno if those numbers add up to me either. I found a source for the 98g number but it's a site called science direct and I'm not sure of their credibility given how shitty Google is for answers like this anymore. I'm not sure if cheese curds really weight 98 grams per cubic centimeter like that?
>_< Google omitted a period from their preview. That threw off the actual value by 2 orders of magnitude. Machine Learning yey!
Fuck you Google
I don't know if it changes based on elevation/temperature - I'd guess it does but conventionally 1g of water is 1 ml of water is 1cm^3 of water
It does I think but only really small amounts
That's one of the reasons directions are different on packages of food for different elevations?
I could be talking out my ass here though?
So if your thing is meant to be cooked at 100 C for a certain period of time but water is boiling at 95 C, you need to cook it longer.
Yup! Your ears are really sensitive to pressure changes.
The curds are thick enough not to fully melt so you get a fun texture variation with the fries and gravy that makes it feel more decadent; thinner cheeses will not have the same texture or flavour
And the curds should squeak against your teeth when you bite into them or they're not fresh/likely older than a day
3DS Friend Code: 0216-0898-6512
Switch Friend Code: SW-7437-1538-7786
but there's nuance between the kfc famous bowl and the kfc poutine