Started By
Message

re: I tried doing Poutine the other night ...

Posted on 7/1/23 at 5:39 pm to
Posted by Btrtigerfan
Disgruntled employee
Member since Dec 2007
21585 posts
Posted on 7/1/23 at 5:39 pm to
quote:

What’s the difference between cheese curds and regular cheese?


Curds are the solids that clot when the enzyme is put into the milk. They are strained out, and for cheese they are pressed tightly together and aged according to recipe. Curds are the "curdles." Fresh Wisconsin curds are some good snacking.
Posted by SpotCheckBilly
Member since May 2020
6553 posts
Posted on 7/4/23 at 6:27 pm to
We tried it at several places in Quebec, including McDonalds. I like it and have made it a few times. I prefer it with a peppery gravy, but there are lots of directions you can go in.

I have some leftover au jus from a brisket. That would probably make a good base for creating a Poutine gravy.
Posted by heypaul
The O-T Lounge
Member since May 2008
38133 posts
Posted on 7/5/23 at 4:22 pm to
quote:

leftover au jus from a brisket. That would probably make a good base for creating a Poutine gravy.

That was my thoughts also. Next time I do it,I was going to use au jus
Posted by Roy Suggs
Member since Oct 2017
71 posts
Posted on 7/5/23 at 8:53 pm to
You did it right by going with Ellsworth curds.
Posted by Waffle House
NYC
Member since Aug 2008
3946 posts
Posted on 7/5/23 at 9:02 pm to
quote:

rate it with haggis as far as national dishes go.


Haggis and poutine are both delicious. Sucks that your experiences weren’t good but I chalk that up to ending up with subpar products.
first pageprev pagePage 2 of 2Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram