The Original Gay Porn Community - Free Gay Movies and Photos, Gay Porn Site Reviews and Adult Gay Forums

  • Welcome To Just Us Boys - The World's Largest Gay Message Board Community

    In order to comply with recent US Supreme Court rulings regarding adult content, we will be making changes in the future to require that you log into your account to view adult content on the site.
    If you do not have an account, please register.
    REGISTER HERE - 100% FREE / We Will Never Sell Your Info

    To register, turn off your VPN; you can re-enable the VPN after registration. You must maintain an active email address on your account: disposable email addresses cannot be used to register.

  • Hi Guest - Did you know?
    Hot Topics is a Safe for Work (SFW) forum.

Canadians: A question for you

Poutine at it's most basic is cheese curds melted on top of french fries will gravy on top...they usually use a white chedder, or mozzerella but you can vary it to your taste, its usually a beef gravey but that can also very, the various poutineries offer a lot of variations adding things like chicken strips, various types of meat strips, peppers, all sorts of stuff, this is not a heart friendly meal, it's known as heart attack on a plate, but it is good...
 
Cardiologists from coast to coast love it.

I am pretty indifferent to soggy fries covered in rubbery half melted cheese curds and slathered in clotted gravy.
 
Rubbery seems to be the key. Not a fan so have never tried to make it. But it's more of a thing people get from a vendor anyway.
 
This is one of the things on my bucket list. It seems you can't get it outside of canada at all ;)
 
Not knowing your tastes, I'd say to start simple. After making them once, you can vary the type of gravy from simple to extravagant. You can then also add toppings like bacon etc. but here's a simple recipe.

Ingredients
2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd
Directions
In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.
 
Corny said:
It seems you can't get it outside of canada at all ;)
Click to expand...

There are a few places in New York City which sells it: http://offmetro.com/ny/2010/02/24/poutine-restaurants-nyc/

I think the biggest thing is the fact that Americans aren't as keen on cheese curds as Canadians. Virtually every store that sells cheese sells curds as well. It has to be fresh, though. Fresh curds squeak when you bit into them.

Curds_White.jpg
 
Fresh is the key. Our local diner does them really well. They already hand cut their fries and make actual gravy, nothing powdered. As well, one of the local vendors that shows up at all the weekend Fests in the city does a pretty good version.
 
went I went to Canada, I was presented with poutine.

I came, I saw, I ran away
 
gsdx said:
It has to be fresh, though. Fresh curds squeak when you bit into them.
Click to expand...

Ugh. I noticed that when i tried it. The squeak was intentional??!! I thought it was a result of cost cutting or something.
 
I never had poutine, but growing up in the 80's we used to go to diners in NJ after clubbing and have french fries with cheese and gravy. :drool: We would get a big plate in the middle of the table and share them. I have no idea what cheese curds are but the name is not appetizing.
 
Funny. I had squeaky rubber. I had been hoping for melty stretchiness, as you might find on top of a bowl of French onion soup.
 
bankside said:
Funny. I had squeaky rubber. I had been hoping for melty stretchiness, as you might find on top of a bowl of French onion soup.
Click to expand...

That's the sad part is it would actually be appealing I think if it were simply melted cheese and not cheese curds. :/

Curds rhymes with another word that reminds me of cheese curds.

And now I want French onion soup.
 
Of course French onion soup also rhymes with French onion....never mind.
 
I have a stupid question -

In America, we eat pizza with "Canadian Bacon" on it... In Canada, do they eat Pizza with American Bacon ? ;)

- - - Updated - - -

I have a stupid question -

In America, we eat pizza with "Canadian Bacon" on it... In Canada, do they eat Pizza with American Bacon ? ;)
 
borg69unimatrix said:
I have a stupid question -

In America, we eat pizza with "Canadian Bacon" on it... In Canada, do they eat Pizza with American Bacon ? ;)

- - - Updated - - -

I have a stupid question -

In America, we eat pizza with "Canadian Bacon" on it... In Canada, do they eat Pizza with American Bacon ? ;)
Click to expand...

I asked this exact question when I went to Canada. No. :) They just call our bacon bacon or side bacon if being specific.
 
You must log in or register to reply here.
Back
Top