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-- Dear Canadians from Canuckistan, a hungry Southerner needs you
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Hahah GODDAMN WHAT A SHITHOLE!

I know

I'd just like to point out that Jay is 100% right about everything in this thread.

A little story about poutine abroad...

When I was in London they had poutine! And it wasn't bad. It was served at a pub called "The Maple Leaf" if I remember correctly.

Funny thing was, they had to serve it on a fancy plate because otherwise the Brits would take one look at it and turn their noses up so to speak.

Poutine in Quebec is generally not served on a fancy plate.

I had Wisconsin cheese curds a few days ago. I thought they would actually be really good in poutine.

Remember when KFC here had poutine with white gravy? God damn that was disgusting.

And Lira you should really be only addressing people from Quebec, not all Canadians.

quote:

Originally posted by Adam420 And Lira you should really be only addressing people from Quebec, not all Canadians.

+1

Fuckin poutine snobs!

quote:

Originally posted by Silky Johnson Fuckin poutine snobs!

I know right?

Fuck off you Quebecers!

Go separate somewhere else

I just loved Jays gourmet description of the gravy should be. It's fuckin french fries with cheese and gravy ffs, lol.

Also, why are you Canadians so nice? The guy who made my poutine gave it to me for free because he said he was so happy an American took interest in the local food. SHUT UP AND TAKE MY MONEY hippie

Re: Thanks everyone! For brevity's sake I'm replying to just a few, but I appreciate all of your rep

quote:

Originally posted by Lira This is awesome! By the way, although I'm willing to give it a try even if I have to use meat, is there a way I could avoid it? I'm meat intolerant (really, my body hates the stuff), and that's annoying as it sounds. I should've mentioned this before :/

Well you're not using "meat", you're extracting the bone marrow to flavour the stock. I forgot to mention that you'd want to roast the bones for about 25-30 minutes at 350 before the boil.

For a veggie gravy, my instinct would be to use mushrooms using the same method. I haven't actually made a gravy out of it, but I've made mushroom stock to flavour bok choy, and I've had mushroom gravy on poutine one week when my high school had a vegetarian week. I imagine you could use the same basic method as the animal stocks. I don't think you'd need the carrots or celery, but using roasted onions could work. The idea is you're extracting the flavour into the water, then reducing the liquid to enhance the flavour you've extracted. Use flour or cornstarch to thicken the sauce once you've got the desired flavour.

You could use a mixture of Shitake (a nice sharp mushroom flavour), Cremini and Oyster mushrooms (to mellow out the Shitake). I'd start with an even split of each type, then modify the recipe going forward based on the results.

quote:

Originally posted by Silky Johnson I just loved Jays gourmet description of the gravy should be. It's fuckin french fries with cheese and gravy ffs, lol.

If what I described sounded gourmet to you, you probably eat roadkill like a hillbilly. Yes, poutine is fries, curds, and sauce. Yes, it sounds simple. When it is done right, it is a great comfort food. When it is half assed, it is just a pile a shit that will come out the next day like a whole brick of black tar heroin.

A steak is just a piece of meat on a grill. Are they all good? Is seasoning it and basting it gourmet?

I mean a catheter is just something you jab into a pee hole, but I'm sure that the medical books describe it in a more gourmet fashion.

Yup you got it, I eat roadkill like a hilbilly. It was a joke you moron. Your provincial delicacy is fucking POUTINE ffs.

Low acidity vinegar to round it out. Fucking seriously?

And whatever you do Lira, strain the sauce at the end. Lumpy sauce is worse than titties that flop around like helicopter blades and applaud when you hit it from the back.

quote:

Originally posted by Silky Johnson Low acidity vinegar to round it out. Fucking seriously?

Round out means make bigger, better or more complete.
In this sense it would mean he adds another dimension to the gravy, ie tanginess.
All pro chefs use vinegars. In everything. EVERYTHING!!

Jesus fucking christ I know what it means. The point is he sounds like a fag. It's street food!!

Considering that street food is illegal in Quebec and doesn't exist, you probably should go sit at the back of the bus with Kunte Kinte.

We can't be all from buttfuck nowhere Ontario Jpie. The food in Quebec sucks. I can't wait to try your goulash.

Oh fuck...diner food. Whatever.

The men are talking. Go squat in the corner and keep the blood off of the carpet. We'll feed you Hershey's kisses and call you pretty if you don't growl too much.

Yeah yeah.


Anyway, yesterday, because of this thread, I had a poutine for breakfast. Yes, at a diner.

Did you feast on the afterbirth?

quote:

Originally posted by Dykes_on_Jay Considering that street food is illegal in Quebec and doesn't exist

Mtl is getting in on the food truck scene, you were there for the start of it I think. I think they may be keeping it to certain areas though, and not yet just on the streets. I'm hoping to hit some up this summer.

quote:

Originally posted by Dykes_on_Jay Did you feast on the afterbirth?

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