Topic: Poutine! (Read 43755 times)

Boro_Bandito · « **Reply #100 on:** 16 Apr 2010, 10:41 »

Until I make biscuits and gravy and post it to this thread tomorrow morning.

Johnny C · « **Reply #101 on:** 16 Apr 2010, 11:45 »

if you post it to this thread phil i'm just going to move it into the cooking thread

Slick · « **Reply #102 on:** 16 Apr 2010, 11:53 »

If you make french fry shaped biscuits and add cheese to your dish, I will consider that acceptable.

allison · « **Reply #103 on:** 16 Apr 2010, 12:04 »

dare you

mberan42 · « **Reply #104 on:** 16 Apr 2010, 14:47 »

Quote from: benji on 16 Apr 2010, 08:34

If a southerner serves you something he calls a biscuit, it's fairly likely he made it the way his mama taught him, the way she learned from this old lady who lived in town and took care of her as a child, and the way she learned from her grand-daddy who learned it from his mama who started making it after she was freed, but still poor and in need of a cheep sort of bread. That's a pretty damn strong heritage for the definition of biscuit, and I don't see anyone really caring that someone from a country that they haven't been to thinks it more accurately resembles a scone.

Mine eyes have seen the glory of the coming of the Lord:
He is trampling out the vintage where the grapes of wrath are stored;
He hath loosed the fateful lightning of His terrible swift sword:
His truth is marching on.

Glory, glory, hallelujah!
Glory, glory, hallelujah!
Glory, glory, hallelujah!
His truth is marching on.

Lines · « **Reply #105 on:** 16 Apr 2010, 15:21 »

Quote from: Slick on 16 Apr 2010, 11:53

If you make french fry shaped biscuits and add cheese to your dish, I will consider that acceptable.

DO THIS.

Barmymoo · « **Reply #106 on:** 18 Apr 2010, 16:24 »

I had never heard of this poutine business and then today it came up in conversation and I could pretend to be all knowledgeable about it. Thanks, internet!

Boro_Bandito · « **Reply #107 on:** 18 Apr 2010, 16:53 »

I got lazy and didn't have any shortening, or buttermilk.

Rizzo · « **Reply #108 on:** 20 Apr 2010, 04:31 »

I tried poutine with vegan cheese. Still like the gravy and dislike the cheese. Canada, your national food is ok. Better than stupid Wales and their rarebit/cheese on toast.

öde · « **Reply #109 on:** 20 Apr 2010, 05:14 »

Quote from: Rizzo on 20 Apr 2010, 04:31

Better than stupid Wales and their rarebit/cheese on toast.

Boo! One of the best foods ever!

Theriandros · « **Reply #110 on:** 20 Apr 2010, 09:10 »

Vegan cheese is a mockery of real cheese.

And yes, I've eaten milk-free cheese, and unless it's vastly improved in the last couple of years, I don't want to repeat the experience. I happen to be allergic to milk. Not lactose intolerant, but actually allergic.

Slick · « **Reply #111 on:** 20 Apr 2010, 09:59 »

I've never had a satisfactory vegan cheese, but, however, nutritional yeast is delicious and can be used to get that cheese flavour into a dish.
Vegan cheese is some sort of nonsense made to look like cheese, nutritional yeast is delicious business and full of vitamins.

That said vegan cream cheese is pretty decent.

Rizzo · « **Reply #112 on:** 21 Apr 2010, 01:07 »

I don't like cheese regardless. Vegan cheese always disappoints me cause they try and taste like cheese, which I don't like anyway.

CardinalFang · « **Reply #113 on:** 21 Apr 2010, 03:25 »

Poutine? Feh! In America we have this!

Saw it on Gizomodo and it included this link
free CASES of gravy!

Rizzo · « **Reply #114 on:** 21 Apr 2010, 04:11 »

Dear god that looks horrific. Why is the sausage/gravy white?

Lines · « **Reply #115 on:** 21 Apr 2010, 05:26 »

I heard that the convenience store at my old uni is getting one of those. It's rather terrifying.

Cernunnos · « **Reply #116 on:** 21 Apr 2010, 05:46 »

oh my

benji · « **Reply #117 on:** 21 Apr 2010, 07:16 »

Quote from: Rizzo on 21 Apr 2010, 04:11

Dear god that looks horrific. Why is the sausage/gravy white?

It's not sausage/gravy. It's sausage gravy, meaning gravy made from the runoff from cooking sausages in a similar way to beef gravy being made from the run off from cooking beef and turkey gravy made from the run off from cooking turkey. Sausage gravy is usually a sort of white, and while that machine looks kind of like a gross way to do it, biscuits with sausage gravy is one of the best damn breakfasts.

Johnny C · « **Reply #118 on:** 21 Apr 2010, 09:20 »

Quote from: CardinalFang on 21 Apr 2010, 03:25

Poutine? Feh! In America we have this!

what did i say man WHAT DID I FUCKING SAY ABOUT THIS SHIT

Johnny C · « **Reply #119 on:** 21 Apr 2010, 09:20 »

DO YOU PEOPLE WANT TO FUCKING TEST ME ON THIS

Johnny C · « **Reply #120 on:** 21 Apr 2010, 09:21 »

I'LL MAKE GRAVY FROM YOUR FUCKING BLOOD AND POUR IT OVER FRIES TOPPED WITH BITS OF YOUR COCKSUCKING BRAIN

Barmymoo · « **Reply #121 on:** 21 Apr 2010, 09:42 »

You know, the only person getting het up here is you.

Why don't you go take a time out?

Johnny C · « **Reply #122 on:** 21 Apr 2010, 10:14 »

look poutine is a national goddamn treasure. it's a canadian icon. this would be like me coming into a thread about something britons hold dear, like The Queen or imperialism, and then talking about bryan adams

benji · « **Reply #123 on:** 21 Apr 2010, 11:09 »

To be fare, Brian Adams always struck me as a little bit of a queen.

Theriandros · « **Reply #124 on:** 21 Apr 2010, 12:21 »

Quote from: Johnny C on 21 Apr 2010, 09:21

I'LL MAKE GRAVY FROM YOUR FUCKING BLOOD AND POUR IT OVER FRIES TOPPED WITH BITS OF YOUR COCKSUCKING BRAIN

would try

Blue Kitty · « **Reply #125 on:** 21 Apr 2010, 13:02 »

Quote from: CardinalFang on 21 Apr 2010, 03:25

gravy dispenser

Oh god, that's not right, that's not right at all. Granted I love their frozen biscuits and gravy meals, it still isn't right

Blue Kitty · « **Reply #126 on:** 23 Apr 2010, 18:24 »

Today I had some, it was pretty good. It was a little different, adding some onions and bacon, but it was good.

David_Dovey · « **Reply #127 on:** 23 Apr 2010, 22:51 »

Quote from: CardinalFang on 21 Apr 2010, 03:25

BOB EVANS SAUSAGE AND GRAVY DISPENSER EWWW

That Bob Evans is a multi-talented dude

Boro_Bandito · « **Reply #128 on:** 23 Apr 2010, 22:55 »

Bob Evans is called Owens west of the Mississippi.

Gemmwah · « **Reply #129 on:** 24 Apr 2010, 10:46 »

So for poutine do you put the gravy on and then put cheese on top or do you do cheese and then gravy? or even cheese, gravy, and more cheese?

JD · « **Reply #130 on:** 24 Apr 2010, 11:25 »

Gravy then cheese

Slick · « **Reply #131 on:** 24 Apr 2010, 11:26 »

Fries, cheese, gravy. Typically adding more cheese or gravy to things is not a problem, though, so go nuts.

Gemmwah · « **Reply #132 on:** 24 Apr 2010, 11:45 »

i've decided poutine isn't that great. at least not the way i made it today, anyway.

JD · « **Reply #133 on:** 24 Apr 2010, 12:01 »

better than Vegemite, which will always taste terrible

Slick · « **Reply #134 on:** 24 Apr 2010, 12:43 »

Thank you for trying anyways, Gemm! Can I ask the specifics on your cheese/gravy selections?

Joseph · « **Reply #135 on:** 24 Apr 2010, 12:44 »

Quote from: Zombiedude on 24 Apr 2010, 11:25

Gravy then cheese

Nah, cheese needs to go on first so that the gravy can do a proper melting job.

Gemmwah · « **Reply #136 on:** 24 Apr 2010, 12:50 »

chicken gravy and goat's cheese, james. i'm willing to give it another go if it was made by somebody who knows what they're doing, though.

Joseph · « **Reply #137 on:** 24 Apr 2010, 13:07 »

I feel that goats cheese just wouldn't have the right texture for it. Too soft. Really, if you can find cheese curds, they are the way to go. They get a bit melty, but stay nice, springy, and squeaky. They make a wonderful counterpart to cripsy french fries.

I also usually use beef gravy, but I imagine chicken gravy could be just fine. I've had poutine with miso gravy before, and that was certainly delicious.

Slick · « **Reply #138 on:** 24 Apr 2010, 13:19 »

My goodness, goat's cheese! That is not the right choice but I guess that was not explained at all. Purists demand curds for sure, but lacking curds, go for grated mozzarella cheese (and maybe some cheddar).

Gravy's all gravy, baby. Whatever you got should be good.

beat mouse · « **Reply #139 on:** 24 Apr 2010, 14:53 »

YES FUCKING PLEASE

Gemmwah · « **Reply #140 on:** 24 Apr 2010, 15:30 »

poutine made me chunder. not liking that at all. either i have a tremendously weak stomach or goat's cheese was REALLY the wrong choice. I am kinda lactose intolerant though so goat's cheese is the closest i can get to real cheese

look out! Ninjas! · « **Reply #141 on:** 24 Apr 2010, 18:09 »

Quote from: Zombiedude on 24 Apr 2010, 12:01

better than Vegemite, which will always taste terrible

It is amazing how sometimes even personal opinions can be SO WRONG.

David_Dovey · « **Reply #142 on:** 25 Apr 2010, 07:09 »

I have decided to stop being offended by my girlfriend's refusal to eat Vegemite because she, like many Canucks, is obsessed with dill-pickle flavoured things which are OK I guess but I really do not understand what all the fuss is about.

In other words, you can like pretty much anything if you've been conditioned to it from youth. See also: Pretty much any food originating from Scandinavia

Metope · « **Reply #143 on:** 25 Apr 2010, 09:09 »

What, really? We only eat food that's originated elsewhere because our own traditional food sucks. All of it seems to be based around rotting for a while before eating it.

Lines · « **Reply #144 on:** 25 Apr 2010, 10:10 »

Eeeewwwwwwwwww.

pwhodges · « **Reply #145 on:** 25 Apr 2010, 23:56 »

The reindeer I've had would probably have been improved by a little rotting to tenderise it and add flavour.

Inlander · « **Reply #146 on:** 26 Apr 2010, 03:33 »

The most recent reindeer I ate would almost certainly have been improved if the restaurant had picked out all of the plastic wrapping it came in before cooking it.

Inlander · « **Reply #147 on:** 26 Apr 2010, 04:47 »

My brother used to work in a restaurant that specialised in serving fish. A couple of the kitchen hands were from south-east Asia, and they took some of the fish remains home to make fish sauce. They did this by putting the fish remains in a garbage bag and burying the bag in their back garden for three months.

(Fish sauce is fantastic, though.)

ViolentDove · « **Reply #148 on:** 26 Apr 2010, 05:52 »

my girlfriend swears by fish sauce as a treatment for burns sustained while cooking. she will actually put fish sauce on a cotton bud and dab it on the burn, and says it stops it from blistering.

look out! Ninjas! · « **Reply #149 on:** 26 Apr 2010, 05:53 »

Do you cook this rakfisk at any point, or does it prep itself? And do you put anything else in there with it for extra flavour?

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What's your stance?

Author Topic: Poutine! (Read 43755 times)