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re: I tried doing Poutine the other night ...
Posted on 7/1/23 at 5:39 pm to gizmothepug
Posted on 7/1/23 at 5:39 pm to gizmothepug
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 on 7/4/23 at 6:27 pm to Btrtigerfan
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.
I have some leftover au jus from a brisket. That would probably make a good base for creating a Poutine gravy.
Posted on 7/5/23 at 4:22 pm to SpotCheckBilly
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 on 7/5/23 at 8:53 pm to heypaul
You did it right by going with Ellsworth curds.
Posted on 7/5/23 at 9:02 pm to andouille
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.
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