[NTLK] Montreal Poutine Week is February 1 through 7

[John Heinrichs]

Try here for a semi-canonical description of 'classic poutine':
http://www.montrealpoutine.com/recipes.html

The Basic Combination of Poutine
Prepare french-fries, approximately 2 cups into a serving bowl. Drop 1/2 C of cheddar cheese curds on top of the fries. Ladle 1 cup of sauce (while hot) on top of the fries and cheese. Allow to rest for 3-5 minutes, permitting the sauce and cheese to work together. Grab a fork, and enjoy!
Everything else is garnish.

We sometimes use left-over gravy from a beef dip, which is rather unthick. Once you've assembled the deep-fried potato strips, the cheese chunks, and a beef or chicken gravy, you have "poutine". You are allowed to experiment with cheese and gravy variations, and tasty additions.

2. Lobster poutine:  http://www.upmagazine.com/story/article/chuck-hughes-lobster-poutine-recipe
… one day I shall try a version with proper smoked salmon.

3. While you can use other diced cheese combos, I prefer cheddar curds because they have a different melting pattern under the gravy, which leaves you with lots of melted stringy goodness, and small lumps of unmelted crunch.


Cheers
John
 minicapt1 at mac.com

On 30 Jan 13, at 18:09, Lord Groundhog <lordgroundhog at gmail.com> wrote:

> ~~~ On 2013/01/31 01:20, John Heinrichs at minicapt1 at mac.com wrote ~~~
> 
>> http://poutinepundit.wordpress.com/2011/11/09/gordon-ramsay-poutine/#more-1472
>> 
> 
> Cheers
> John
> • minicapt1 at mac.com
> 
> 
> 
> Thanks John.  I suppose if I can't find anything better ...
> 
> But I notice that it's a Gordon Ramsay place.  I avoid him like the plague.
> Even if he isn't an loud-mouth lout in real life, he's willing to act like
> one on his TV show.  Since I'll never get close enough to extinguish one of
> his headlamps the least I can do is avoid enriching him.
> :-P  
> 
> Much more to the point, I notice the criticism of the curds.  That's
> serious!  I could just about live with the variation in gravy, and for the
> sake of poutine I could even pay Ramsay's inflated prices, but poutine curd
> is sacrosanct!  
> 
> Seriously, I had no idea there could even be a hope of poutine in the UK
> unless I could learn the recipe and more to the point, source the real
> ingredients.  So thanks for this.  I might have to bend in order not to
> break.  ;-)  
> 
> *mutters: "a Gordon Ramsay restaurant?  The things I do for my Newton..."*
> 
> 
> 
> Shalom, 
> 
> Christian 
> 
> ~~~ ~~~ ~~~
> 
> *The Destruction Of Life As We Know It*
>    might not be as relevant to Newtons
>        as poutine.
>               -- Lord Groundhog
> 
> http://youtube.com/watch?v=1ZzpdPJ7Zr4
> (With thanks to Chod Lang)
> http://tinyurl.com/29y2dl
> http://www.diyplanner.com/node/3942
> 
> 
> ~~~ ~~~ ~~~
> Get MUGged and love it: http://www.oxmug.org/
> Where Newtonians meet: http://www.newtontalk.net/
> 
> 
> 
> 
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