Canadians: A question for you

[borg69unimatrix]

I'm guessing Canadian Bacon doesn't really come from Canada either !?!?

 

[Callum]

Bacon is bacon. The strips/crumble, that's side bacon. Peameal bacon is the back bacon!

 

[xbuzzerx]

I'm guessing Canadian Bacon doesn't really come from Canada either !?!?

It's really there, if that's what you mean, but Canada and the UK use a lot more types of cuts of "bacon meat" from the pig and call it bacon, as opposed to the U.S. where it's exclusively understood to be "side bacon" (I guess from the side of the pig?).

http://en.wikipedia.org/wiki/Bacon

Types of bacon, explained!

 

[borg69unimatrix]

Of course, this was always my favorite Bacon...

Is he Canadian ?

 

[gsdx]

I'm guessing Canadian Bacon doesn't really come from Canada either !?!?

I think the United States started calling it 'Canadian bacon' when they discovered how delicious it is. We just call it 'peameal'.

 

[The_Reaper]

I can't really cook poutine myself, but I will give you the general advice that I can given my experience in eating it and trying to cook it a few times.

1.) Always use cheese CURDS, not grated cheese. It's best to stick with mozzarella as well in terms of what kind of cheese curd to use.

2.) The gravy will make or break the entire dish; I find it's best to use a strong brown gravy, such as ones that use a beef stock, as opposed to lighter gravies (chicken stock, etc).

3.) Keep it simple; some places here have started adding bacon and other things to their poutines; I suppose you could if you wanted to, but I find the simpler it is the better it tastes.

Well, that's about all I have to add.

 

[xbuzzerx]

^Thank you, Reaper.

One thing to note: I don't think I could find cheese curds very easily here in the States. Most supermarkets don't carry them. But I'll look.

Thanks again.

That's absolutely true. You can get containers of them in Canada but I've never seen them in a U.S. grocery store.

 

[AlmondMilk]

My cousin made poutine for my cousins and I. They finished it all before I had a chance to try it

 

[xbuzzerx]

Other things I want (but can't get):

Cheezies
Tim Hortons

 

[bobobo]

Excuse, please, the ignorance, but what are "cheese curds"?

 

[bobobo]

Herr Bessler, while you're at it try <em>toriere, </em>a delicious meat pie,

 

[gsdx]

Excuse, please, the ignorance, but what are "cheese curds"?

It's really nothing more than pressed cottage cheese. The small curds of cottage cheese are pressed so that the whey is squeezed out. Cottage cheese is your typical 'curds and whey'.

 

[pat grimshaw]

…Poutine… the name is not appetizing.

Isn't Poutine one the characters in Les Miserables?

 

[gsdx]

Isn't Poutine one the characters in Les Miserables?

I don't think so, but he was our (tee hee) 'prime minister':

 

[bankside]

Tim Hortons, we seem to have one on every street. lol

But I love it. So much yummy food.

But I hate the name "Timbits." Bits of Tim? Gross. What.

But the term doughnut holes isn't any better. Sounds scary.

Winnipeggers know them as Robin's Eggs from the Robin's Doughnuts chain.

 

[Yooper]

Cheese curds are readily available in the Upper Midwest (Wisconsin, Upper Michigan) and considered a delicacy there.

Last trip 'home" I picked up 5 pounds of the stuff and put it in my checked baggage.

They are gone already (the trip was 4 weeks ago).

Fried Cheese Curds are awesomely awesome (Cheese curds, dipped in batter and deep fried, crunchy on the outside, warm and melty and gooey on the inside...)

 

[star-warrior]

I've come to the conclusion that Canadians need to eat poutine to bulk up their fat stores due to the bitterly cold winters. Is more poutine eaten in the cold months?

 

[gsdx]

I wonder why they look yellow? Cottage cheese looks much whiter.

The yellow ones are cheddar. I prefer those over the white.

Here's a short video showing how curds are made:

 

[bankside]

We've had an early winter on the prairies but I'm not about to start eating cheese curds.

 

[xbuzzerx]

^I've never seen the cheese curds anywhere in any of the stores I've shopped at.

I wonder why they look yellow? Cottage cheese looks much whiter.

If I understand correctly Johann curds are a byproduct of the production of almost any type of cheese.