Quoting Sean Dennis to Shawn Highfield <=-
For my Quebecer friends, poutine is getting super expensive
from what they tell me.
On 10-10-19 19:59, Jim Weller <=-
spoke to Dave Drum about Bulgogi beef poutine <=-
Title: Classic Quebec Poutine
2 ts Fresh-ground green peppercorns
2 tb Balsamic vinegar
Those two items aren't at all standard or classic either. The kind
of greasy spoons where poutine originated wouldn't even have those
items on the premises.
Dale Shipp wrote to Jim Weller <=-
Title: Classic Quebec Poutine
2 ts Fresh-ground green peppercorns
2 tb Balsamic vinegar
Those two items aren't at all standard or classic either. The kind
of greasy spoons where poutine originated wouldn't even have those
items on the premises.
The first poutine I had was from a cart on the streets near the capital buildings in Ottawa. It was good enough and simple enough to get me hooked. And yes, no fancy items -- just chips, gravy and cheese curds.
On 10-12-19 11:12, Dave Drum <=-
spoke to Dale Shipp about Poutine <=-
The first poutine I had was from a cart on the streets near the capital buildings in Ottawa. It was good enough and simple enough to get me hooked. And yes, no fancy items -- just chips, gravy and cheese curds.
In my defence - I use a veloute sauce as my gravy. I'm sorry if that doesn't meet the pedant's approval - but it does meet mine. One could
use a jarred Heinz or store-brand gravy if wanting that street food experience. But remember to eat it out of a paper "boat" with a
plastic fork. Bv)=
Dale Shipp wrote to Dave Drum <=-
The first poutine I had was from a cart on the streets near the capital buildings in Ottawa. It was good enough and simple enough to get me hooked. And yes, no fancy items -- just chips, gravy and cheese curds.
In my defence - I use a veloute sauce as my gravy. I'm sorry if that doesn't meet the pedant's approval - but it does meet mine. One could
If you like what you make, fine -- just be aware that it not poutine.
use a jarred Heinz or store-brand gravy if wanting that street food experience. But remember to eat it out of a paper "boat" with a
plastic fork. Bv)=
I would much prefer to use a real gravy -- but any ship in a storm as
they say.
Quoting Dale Shipp to Jim Weller <=-
The first poutine I had was from a cart on the streets near the
capital buildings in Ottawa. It was good enough and simple
enough to get me hooked. And yes, no fancy items -- just
chips, gravy and cheese curds.
Quoting Dave Drum to Dale Shipp <=-
Title: Classic Quebec Poutine
2 ts Fresh-ground green peppercorns
2 tb Balsamic vinegar
veloute sauce
doesn't meet the pedant's approval
JIM WELLER wrote to DAVE DRUM <=-
Title: Classic Quebec Poutine
2 ts Fresh-ground green peppercorns
2 tb Balsamic vinegar
veloute sauce
doesn't meet the pedant's approval
I never meant to imply that your version wasn't tasty, just that
it's not strictly speaking classic as in like the original version.
As I've said repeatedly here there's lots of modern variations on
the theme. You were the one who held out that the Korean and the
Texan versions weren't legit.
Here's yet another which really stretches the definition; some might
even call it heretical.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Poutine Poppers
Categories: Snacks, Potatoes, Cheese, Sauces, Beef
Yield: 6 Servings
6 md Russet potatoes, washed and
Scrubbed
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