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Old 06-20-2007, 01:07 PM   #11
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Quote:
Originally Posted by Vermicous
I've never had it, but after watching Bourdain try various artery-hardening variations, I've vowed to try next time I am in Montreal.
Damn, I used to have Lone Wolf and Cub vol's 1 through like 12 or something....I wonder what they are worth now...please don't tell me.
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Old 06-20-2007, 01:19 PM   #12
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Quote:
Originally Posted by iBeer
Orpheus,
Being an ex-pat from Quebec myself (move to Ontario), the two loves that I left behind were my favorite brewpub L'Inox and my Poutine. Just to clarify to things though on poutine - the cheese curds MUST squeak (only the freshest cheddar cheese curds will do) and it's pronounced Poo-tin, not poo-teen.
The lack of fresh cheese curds is what got me into cheese making, and moving away from L'Inox got me into homebrewing ...
Yeah I miss much of the food and beer from Montreal.

You wouldn't happen to have a recipe for poutine gravy would you?
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Old 06-20-2007, 01:28 PM   #13
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Sorry for the double, but I've answered my own question:

http://www.emerils.com/recipes/by_na...nd_gravy).html
http://www.epicurious.com/recipes/re...s/views/233993
http://thecookingblog.blogspot.com/2...vy-recipe.html
http://electron.mit.edu/~gsteele/poutine/
http://members.shaw.ca/kcic1/poutine.html
http://allrecipes.com/Recipe/Poutine/Detail.aspx

and here's more on the history of the dish:

http://www.apnmag.com/Northern%20Lig...ne/Poutine.htm

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Old 06-20-2007, 03:08 PM   #14
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Good Lord they call for Demi Glace in that Epicurious one heh. I wouldn't use that, it's overkill imo. One of the Brown Stock recipes should suffice. It takes a lot of effort and time to make Demi Glace!

I am wondering though, where the tartness comes from. I am guessing some variations add perhaps a touch of cider vinegar.

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Old 06-20-2007, 03:49 PM   #15
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There was this one place I used to order from all the time, Mamma's in Montreal. They had the BEST poutine gravy ever. Our relationship got to the point that I would call to order and they would immediately know it was me and know what I wanted Poutine w/ extra cup of gravy and a Chicken Souvlaki. This brought my order just over the $10 minimum for delivery.

I could never get the recipe out of them, as they said it was a secret, but they did tell me it involved simmering whole oranges and apples in the gravy. The stuff was to die for!

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Old 06-20-2007, 04:18 PM   #16
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Quote:
Originally Posted by Orpheus

I could never get the recipe out of them, as they said it was a secret, but they did tell me it involved simmering whole oranges and apples in the gravy. The stuff was to die for!
It sounds to me as if Poutin gravy is like Chili, Curry, BBQ....etc...you know the stuff that everybody has their own version of. I'll probably do a brown stock reduction, maybe sweeten it a tad and possibly some malt vinegar and if I was feeling really up for it perhaps some form of fruit type thing. Hmmm, maybe this weekend....
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Old 06-20-2007, 04:23 PM   #17
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Quote:
Originally Posted by zoebisch01
It sounds to me as if Poutin gravy is like Chili, Curry, BBQ....etc...you know the stuff that everybody has their own version of. I'll probably do a brown stock reduction, maybe sweeten it a tad and possibly some malt vinegar and if I was feeling really up for it perhaps some form of fruit type thing. Hmmm, maybe this weekend....
Awesome! Let me know what it's like. If you're successful, I might like to try your recipe!
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Old 06-20-2007, 04:31 PM   #18
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Quote:
Originally Posted by Orpheus
Awesome! Let me know what it's like. If you're successful, I might like to try your recipe!
Okee dokee. I'll have to take notes, which is good as I have been forcing myself to write down all my formulas. I didn't write down the Brown stock recipe, but it is a standard roast the bones along with carrot, onion and celery chunk at like 450 °F until everything carmelizes nice then into a stock pot, cover with water and add whole tomato, Bay, Thyme and then you bring it up just to a boil and then way down to the lowest flame setting for a long time (usually overnight I go). I usually don't salt my stocks though cause I like to control it on the back end of the dish.
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Old 06-20-2007, 04:32 PM   #19
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Old 06-21-2007, 08:44 PM   #20
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I am psyched! Got the Cheddar cheese curds today. Tomorrow it's Poutine baby! And maybe some of the Midlife Crisis Pils.

I will keep notes on my version and post. Hopefully I can take some pics...but no promises

I am thinking of brown stock base, perhaps a little malt vinegar to add a slight tang, a little sweetness...maybe..but definitely lots of black pepper. It seems that should be close in theory to what I have been reading of one of the various 'original' methods. Although one source is pointing to a Veloute base....I think I am going to stick with the brown stock base though.

At any rate I shall call it Rattlesnake Poutine in honor of where I live (Rattlesnake would be an interesting topping hehe)

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