What's your thoughts on poutines?
Anon gere, live from poutine groud zero, eastern Quebec.
Poutine is just a comforting dish. Fries, sauce and cheese. Every democratic country has one type of those. It's always delicious and simple.
Original poutine (big hearty fries, cheese curds(the squish squish variety) and chicken sauce) is really great and has a flavour profile of it's own. You want real poutine, you gotta go to QUebec, where the potatoes, milk and chicken are from. It's a terroir thing.
I would rather have fries with a side of gravy as a dip. And some cheese curds to munch on in between.
I'm not that guy that orders deconstructed hamburgers, but some things really don't need to be all mixed together. Can you imagine how soggy the fries on the bottom are going to get?
I'm from Quebec, in Shawingan
Cool! En fait je viens de Laval, mais j'ai pas mal de chums à Drummond, mais les /ck/ons ne savent pas lire le français!
I remember thinking these things looked absolutely vile
Than after a drunken night in Montreal nightclubs and absolutely starving and having basically nothing to cook at the lodge, I went to a Beavertails and inserted myself into the ethereal plane
Heavenly, would go back to Montreal just to sample all the different kinds of poutine they have
It does,that's why it became so memed. If it was just tasting like fries, nobody would have popularized the dish.
I BET YOU'RE A FAN OF THE BLACKHAWKS EH? YOU TRAITOR TO THE CROWN.
Sorry eh. I get heated when people don't love the greatest country on Earth.
Can't wait to blaze it with Trudeau and smoke some dicks while blowing some weed
I go to quebec a couple of times per year and usually have one then.
We can get them here, but they're really terrible.
Yeah they'll stain a perfectly good pair of washed out jeans or leave some hair on that BLAZER.
I like French Canadians and their cuisine.
Used to do Bocuse D'or trials in culinary school, loads of FC Chefs matriculating where I went to school. Always a good time.
Montreal isn't that far from me in the Hudson Valley, I go a few times a year to go skiing, putz around Montreal and window shop and eat well.
I've never had it with cheese curds, only cheddar. Can anyone tell me about cheese curds? I've read a bit about how it's made, but how does it taste? I would imagine it to be more mild than cheddar. I also here it has a strange consistency. Thanks to anyone who replies.
Cheese curd is the thing you process and age into cheese proper— Mozzarella, for example, is a curd which has been stretched and kneaded until soft.
Fresh curd is indeed mild and has a springy texture and will squeak when you bite into it.
I actually thought it was white cheddar that has preservatives, and that's why it squeaked.
It sucks being in south Ontario, where they have no idea how to make it. Even a Harvey's in Quebec makes it better than the "authentic" places in the GTA make it.
>I actually thought it was white cheddar that has preservatives, and that's why it squeaked.
Hesus fucking CHRIST what type of product is called "Cheddar cheese" in America? It shouldn't fucking squeek.
It's not made differently really, it's just earlier in the process. The curds are salted and pressed into molds then aged, then they become the cheddar cheese everyone is familiar with.