Boil em, mash em, put em in a stew…
Are cheese curds easy to make? I would really like to make pouting but I won’t be able to get the curds round here. Or is there a good substitute that’s easier to acquire?
When you can’t find curds … we just use regular mozzarella … you can fix it by playing the Canadian national anthem while you eat
Fantastic advice, thank you!
All joking aside, I live in northern Ontario where we have a large enough French Canadian culture up here and poutine is everywhere in just about every chip stand you can find.
A good true original Quebecois style poutine will be served with curds and gravy … most places will even refer to it as just ‘Quebecois Poutine’
A lesser, cheaper style is one where they just use mozzarella cheese instead. Most places just classify this as a ‘Regular Poutine’. There are also many places that will use cheddar or some other type of cheese as a substitute.
And if you are ever wandering around this part of the country, or in most other places around Canada and you order a poutine … ask them if it is a Regular or Quebec poutine … the difference is in asking if the poutine has curds or any other type of cheese.
I mentioned that in order to fix your poutine without curds by playing the Canadian National anthem … you should probably change that to instead playing the unofficial/official Quebec anthem Gens du pays
I would really love to try the Quebec type. Hopefully one day I will fetch to Canada to have the real stuff.
If you ever get the chance, you should do a cross country trek … Pacific to Atlantic (or vice versa) … it’s not that difficult as Canada is a pretty laid back country. You’d have to go searching for really terrible places and neighborhoods to be in any real danger.
And if all you’re searching for is a classic poutine then go straight to southern Quebec and search for any place that serves fresh cut fries, big chunks of Quebec cheese curds and hot, hot gravy.
And even if you can’t find these things or can’t see all of it, you should visit Canada in any way you can because all of it is a beautiful place. Remember, it’s not a matter of ‘if you can’ … it’s ‘when you can’.
I love potatoes. In almost any form.
Is this a challenge? Because I’ll cook you potatoes for a whole month and you will eat it and enjoy it.
I would love that. I would also get hella fat, but man, would I enjoy it.
The thing is, unless you eat unreasonable amounts of potatoes, you wouldn’t. Potatoes are a good food. And very flexible in terms of preparing.
Friend, it is very risky to underestimate my sadness or my desire to eat ungodly volumes of potato.
Even riskier to try underestimating both at the same time.
I do this every day 😅
If you wait for a bit, they’ll turn into a liquid that can REALLY help you with that sadness.
Anyone have some favorite potato recipes to share?
This is the substance of my recipe note as it appears on disk:
prep: fork ventilation oil spices 425 degrees 63 minutesSo, use a fork to stab air vents in russet potatoes. Slather them in cooking oil / vegetable oil. Add spices like ground black pepper, season salt, whatever suits you. Wrap them in foil. Bake on a pan (the oil may leak into the bottom of your stove otherwise). The rest, I’m sure you can figure out.
Cut them lengthwise and dump in butter and sour cream. Delicious.
Potatoes with cowboy butter!
https://www.foodnetwork.com/recipes/food-network-kitchen/cowboy-butter-bathed-potatoes-20244293
That “cowboy butter” sure is something.
There’s no pot of gold at the end of the potato rainbow. I’ve been down that road.
No, but there are potatoes. That’s all that matters
