KOWBOY
President
- Joined
- Mar 21, 2005
- Threads
- 209
- Messages
- 5,878
- Location
- Diggin' mud
- Website
- www.elwoodwhitetrash.com
No … as a matter of fact, I don’t mean poontang … I mean poutine.
I hear tell it’s some sorta Canadian thang … and in true Kowboy fashion … I’m fixin’ to be on a Mission From Gawd to go get me some.
Accordin’ to Wikipedia:
“In the basic recipe for poutine, French fries are covered with brown gravy, and topped with fresh cheese curds. The French fries are of medium thickness, and fried so that the inside stays soft, while the outside is crunchy. The gravy used is generally a light chicken, veal or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, originating in Quebec. Heavy beef or pork-based brown gravies are rarely used. Fresh cheese curds (not more than a day old) are used. To maintain the texture of the fries, the cheese curd and gravy is added immediately prior to serving the dish. The hot gravy is usually poured over the cold cheese curds, so that the cheese is warmed without completely melting. It is important to control the temperature, timing and order in which the ingredients are added so as to obtain the right food textures which is an essential part of the experience of eating poutine.”
Damned if readin’ that and lookin’ at the picture below don’t make my mouth water and my veins clog up!
So I reckon I’m gonna hop on the lil’ red scooter in the mornin’ and ease on up 'cross the border to The Great White North in search of a big ol’ plate of poutine and an ice-cold Molson or two.
Mite just take me awhile tho … right now I’m in New Smyrna Beach, Florida.
Stay tuned if’n you’ve a mind to …
I hear tell it’s some sorta Canadian thang … and in true Kowboy fashion … I’m fixin’ to be on a Mission From Gawd to go get me some.
Accordin’ to Wikipedia:
“In the basic recipe for poutine, French fries are covered with brown gravy, and topped with fresh cheese curds. The French fries are of medium thickness, and fried so that the inside stays soft, while the outside is crunchy. The gravy used is generally a light chicken, veal or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, originating in Quebec. Heavy beef or pork-based brown gravies are rarely used. Fresh cheese curds (not more than a day old) are used. To maintain the texture of the fries, the cheese curd and gravy is added immediately prior to serving the dish. The hot gravy is usually poured over the cold cheese curds, so that the cheese is warmed without completely melting. It is important to control the temperature, timing and order in which the ingredients are added so as to obtain the right food textures which is an essential part of the experience of eating poutine.”
Damned if readin’ that and lookin’ at the picture below don’t make my mouth water and my veins clog up!
So I reckon I’m gonna hop on the lil’ red scooter in the mornin’ and ease on up 'cross the border to The Great White North in search of a big ol’ plate of poutine and an ice-cold Molson or two.
Mite just take me awhile tho … right now I’m in New Smyrna Beach, Florida.
Stay tuned if’n you’ve a mind to …