God's Gift to Humankind

[zoebisch01]

Ok so does anyone know why the images are not inline? I used the

code. Are they too large?

 

[the_Roqk]

That shizzle looks extremely edible. Too bad I don't do fried foods well. Man... am I hungry!

 

[Orpheus]

Looks like poutine zoebisch!

When I made mine last week I just broke the cheese curds up in my hands as I was putting them on the fries. Cutting them would be too sissy-ish!

So, how did it taste?

 

[zoebisch01]

So, how did it taste?

It was pretty danged awesome. That's pretty much what SWMBO and I had for dinner. It made a lot. I finished mine (I was hooongry from cutting trees down) and SWMBO ate about half.

 

[Orpheus]

Here's what I've been able to do.

I only found cheese curds last week and it was complete serendipity. I found them in the Pennsylvania Dutch Market here. This is a picture of the cheese curds and the no name brand poutine gravy my parents smuggled in from Canada:

Here's a closeup of the finished product, hot and ready to be eaten:

and here's one final shot, ready to go:

 

[zoebisch01]

roflmao it literally says "No Name Poutine Sauce"....hehe.

Gotta love teh Poutine!

 

[xjiefx]

You guys are now addicted...

It is so easy for us here to get that... It will surely grow on the states sooner or later!

A couple years ago, I went on vacation in Toronto. The Poutine (with capital P because it is stronger than a religion up here!!!) was new in that area's McDonald's. So, my friend ordered a trio wit a "poo-tin" instead of the fries. But, he said Poutine the way we say it here in Québec. With a BIG french-quebecer accent. The girl did not understand anything he was saying until I said: poo-teen with my "english" accent.

Found it really funny.

Damn, you guys make me wanna get this for diner... mmmmmmmmmmmm... ungry!

 

[zoebisch01]

Ok finally figured out what I did wrong:

Curds:

Potatoes ready for frying:

Chaos Love Magnet to go with the Poutine:

Poutine!

 

[ScubaSteve]

Man...I might have to get on this....that last pic looks hella good! What if you made a beer batter and did the fries that way? MMMMMM...Beer Batter....

 

[zoebisch01]

Well time for Poutine again! Just came back from Ontario, (visiting the falls) and saw some signs for Poutine, (although I think it may be severely degraded from the originals) so rather than buy some crap (it was fries but I think that was about all of the Poutine that it was....mozarella and some kind of wierd looking sauce) I just decided to have another go-round.

This time around, Imma leave the curds out to come to room temp first and probably halve them or something so they 'melt' better

Cheers to Poutine. :fro:

 

[Aubie Stout]

http://canadiandelicacies.com/sauces-soups.html

I guess I gotta try it now too.......

 

[Danek]

Mmm... a bump for this so-wrong-it's-definitely-right thread as I'll be making cheese curds this weekend. And assuing they go OK, a poutine will surely follow...

 

[zoebisch01]

WooHoo!

A few tips: Make sure your curds are at room temp, your 'gravy' is hot off the burner and the fries are right out of the fryer. Even then it may help to have your broiler on and toss the whole thing under there to melt the curds a little bit. It's such a fun comfort food!

 

[babalu87]

Maybe the most over-rated "dish" in the history of mankind

 

[zoebisch01]

Maybe the most over-rated "dish" in the history of mankind

explain.

? I honestly don't get where you're coming from with this. It's diner food. I really don't see your point. It's not like we're talking about something you'd find at El Bulli.

 

[babalu87]

explain.

? I honestly don't get where you're coming from with this. It's diner food. I really don't see your point. It's not like we're talking about something you'd find at El Bulli.

Its good
I like it
I will get it again

BUT
It was like a story where the ramp up/pomp and circumstance far outweighed the tale.

All I heard for a long time was POUTINE POUTINE POUTINE then I had it and was like MEH

 

[zoebisch01]

Most comfort food is like that, and usually it is really the sentimental connection with the food rather than the food itself. As the saying goes, "It is what it is" :fro:

It's a good dish, especially if you do it right.

 

[babalu87]

Most comfort food is like that, and usually it is really the sentimental connection with the food rather than the food itself. As the saying goes, "It is what it is" :fro:

It's a good dish, especially if you do it right.

Not as good as meatloaf

 

[mmb]

It's fries, cheese, and gravy! What's not to love?

Fresh cut and fried fries, fresh curd and a heaping pile of chili is the only thing better IMO.

 

[gratus fermentatio]

Not as good as meatloaf

Meatloaf is vile, even when drowned in catsup.

 

[SpanishCastleAle]

Meatloaf is da bomb.

Just my opinion, and I was a cook for 15 years, but the best fries are frozen...not 'fresh cut'. I've made 'fresh cut french fries' for years in restaurants and I'm convinced frozen are better. I actually think freezing the precooked french fry is a key to getting the best possible fry.

When I read the OP I thought...swap chili for the gravy and you have chili-cheese fries...which are awesome. So if the gravy is good poutine must be awesome too.

 

[mmb]

Meatloaf is da bomb.

Just my opinion, and I was a cook for 15 years, but the best fries are frozen...not 'fresh cut'. I've made 'fresh cut french fries' for years in restaurants and I'm convinced frozen are better. I actually think freezing the precooked french fry is a key to getting the best possible fry.

When I read the OP I thought...swap chili for the gravy and you have chili-cheese fries...which are awesome. So if the gravy is good poutine must be awesome too.

Twice fried is the trick for fresh cut. You need to fry them, let them drain for a bit and then fry them again.

After we fry a turkey for lunch meat, I'll fry up a mess of fries to help "clean" the oil. Hot turkey sandwiches with fries and gravy. Usually have lots of people over on those days.

Yum!

 

[zoebisch01]

Meatloaf is da bomb.

Just my opinion, and I was a cook for 15 years, but the best fries are frozen...not 'fresh cut'. I've made 'fresh cut french fries' for years in restaurants and I'm convinced frozen are better. I actually think freezing the precooked french fry is a key to getting the best possible fry.

The frozen fries, the reason they work so well is they are steam cooked (or something like that...I saw it on "How it's made" or whatever that show is). The way I make my fries is take a Russet, stab it a few times with a knife so it doesn't explode and microwave it until it just yields to finger pressure ever-so-slightly. Cut them in half lengthwise, and then into 1/3rds lengthwise and let them cool. Then into the 365 oil.

 

[SpanishCastleAle]

Twice fried is the trick for fresh cut. You need to fry them, let them drain for a bit and then fry them again.

Yes I know...I worked at TGI Fridays for many years. At first they didn't even have fries...it was fresh cut/fried potato chips. Then they went to fries. We had to cut/blanch 55 gallon drums at a time.

But it's more than just that. For both fries or chips...in order for them to not brown too much you have to wash them in ice water (must be ice water). This rinses extra starch from the fries. Then you keep doing that until the water runs clear. TGI Fridays had a special fry sink with a fry cutter over it and a pump with a screened intake attached to the side of the sink. The pump circulated the ice water.

It's also much, much better if you let them fully cool before you fry them the second time. Freezing is even better.

MacDonalds actually soaks their fries in a sugar water solution (they actually had a patent for that).

But after doing all that for years and also using frozen for years I'm 100% convinced the best fries are frozen. It's just one of those things.

 

[joes2]

Dude,
About cheesemaking forums, I've looked but I've never found one. I got a lot of information from New England Cheese Making - they answer all kinds of questions for cheese makers.
www.cheesemaking.com
If anyone ever hears of a cheesemaking forum, please post!

There's cheeseforum.org and http://www.rickandlynne.com/rick/go/forums/