OT: The Food & Drinks Thread

[ArtPeur]

I enjoy Italian poutine

it's probably my favorite
I really like Poutineville's Godfather


GODFATHER

Fresh crispy home fries with roasted red peppers, marinated eggplant, Italian sausage, fresh cheese curds, our tomato meat sauce and mozzarella cheese au gratin.

The eggplant makes it a bit weird in your mouth but it's still enjoyable (and it looks weird overall)

 

[Mrb1p]

People only eat poutine because they're addicted.

You take it back

 

[Mrb1p]

I was talking to a Belgian and he started hating on poutine. He said gravy ruins the crunchiness of the fries. Meanwhile, in Flanders:

Carbonade flamande - Wikipedia

Pumch him in the throat next time

 

[NotProkofievian]

Hey don't open a can of worms

I'm a habitual line stepper.

 

[lo striver]

stop it. junk food should stay in 'The ''What to do in Montreal'' Thread version 5.0'"

 

[Grate n Colorful Oz]

I enjoy Italian poutine

it's probably my favorite
I really like Poutineville's Godfather


GODFATHER

Fresh crispy home fries with roasted red peppers, marinated eggplant, Italian sausage, fresh cheese curds, our tomato meat sauce and mozzarella cheese au gratin.

The eggplant makes it a bit weird in your mouth but it's still enjoyable (and it looks weird overall)

Italian poutine is too hearty for me. Something about spaghetti sauce (or any tomato sauce) being mixed with potatoes (those aren't gnocchis) just doesn't add up for me. It's weird but good for the first few bites, and then it's just soggy land.

 

[peate]

I enjoy Italian poutine

it's probably my favorite
I really like Poutineville's Godfather


GODFATHER

Fresh crispy home fries with roasted red peppers, marinated eggplant, Italian sausage, fresh cheese curds, our tomato meat sauce and mozzarella cheese au gratin.

The eggplant makes it a bit weird in your mouth but it's still enjoyable (and it looks weird overall)

\

To me that looks more like a plate of lasagna gone rogue.

 

[ArtPeur]

\

To me that looks more like a plate of lasagna gone rogue.

To be fair, I was eating it on take-out so it didn't look so bad in the foil bowl than that plate

 

[groovejuice]

Waste of air

Here's an idea for a poutine that compensates for the inherent problems it has - soggy fries and tasteless cheese. I don't have a fryer so I can't try this myself. If you like the idea, let us know if it works.

1. Grate a bunch of potatoes. Make a bowl with a couple of strainers and the deep fryer.

2. Use the rest of the grated potatoes (with a binder) and make a 1/2 inch pan sized patty. Fry it long and slow to develop a dark crust on both sides.

3. Break up the patty and put the pieces in the potato bowl. Add grated gruyere or old cheddar and distribute it. Melt it in the oven.

4. Add a peppercorn sauce rather than a tasteless gravy.

5. Top with crispy shallots and / or bacon / chicarons.

6. Enjoy

 

[Grate n Colorful Oz]

\

To me that looks more like a plate of lasagna gone rogue.

The Lasagna Wars : Rogue One

 

[ArtPeur]

stop it. junk food should stay in 'The ''What to do in Montreal'' Thread version 5.0'"

There's actually an old poutine thread

 

[Grate n Colorful Oz]

Here's an idea for a poutine that compensates for the inherent problems it has - soggy fries and tasteless cheese. I don't have a fryer so I can't try this myself. If you like the idea, let us know if it works.

1. Grate a bunch of potatoes. Make a bowl with a couple of strainers and the deep fryer.

2. Use the rest of the grated potatoes (with a binder) and make a 1/2 inch pan sized patty. Fry it long and slow to develop a dark crust on both sides.

3. Break up the patty and put the pieces in the potato bowl. Add grated gruyere or old cheddar and distribute it. Melt it in the oven.

4. Add a peppercorn sauce rather than a tasteless gravy.

5. Top with crispy shallots and / or bacon / chicarons.

6. Enjoy

that sounds good

 

[groovejuice]

There's actually an old poutine thread

Did you actually find it? It must be a ton of pages back in history.

 

[ArtPeur]

that sounds good

@groovejuice

make it and show it to us, step by step

 

[ArtPeur]

Ayyyyy..

https://hfboards.mandatory.com/threads/everything-but-super-c-poutine-thread.1582007/

 

[groovejuice]

@groovejuice

make it and show it to us, step by step

I don't have the fryer, or I would. @Mrb1p is a chef so I'm hoping he'll like the idea and try it for us. Basically it's poutine done nacho style, with the appropriate ingredients. Could also have a sour cream and onion dip on the side...

 

[groovejuice]

Ayyyyy..

https://hfboards.mandatory.com/threads/everything-but-super-c-poutine-thread.1582007/

I didn’t mean for you to actually hunt it down.

 

[Edgy]

https://hfboards.mandatory.com/threads/everything-but-super-c-poutine-thread.1582007/

There's an older one or 5 with LordChezz and a bunch of others but that's the one I found.

 

[Edgy]

Ayyyyy..

https://hfboards.mandatory.com/threads/everything-but-super-c-poutine-thread.1582007/

beat me to it lol

 

[Grate n Colorful Oz]

I don't have the fryer, or I would. @Mrb1p is a chef so I'm hoping he'll like the idea and try it for us. Basically it's poutine done nacho style, with the appropriate ingredients. Could also have a sour cream and onion dip on the side...

I remember trying fries that don't turn soggy and also tasted great. Is is Zibbo's?

 

[groovejuice]

I remember trying fries that don't turn soggy and also tasted great. Is is Zibbo's?

I'm not from Montreal and don't like the standard poutine recipe. Love the ingredients though.

 

[ArtPeur]

I didn’t mean for you to actually hunt it down.

Sorry

haha

 

[Grate n Colorful Oz]

I'm not from Montreal and don't like the standard poutine recipe. Love the ingredients though.

Where do you hail from?

 

[NotProkofievian]

I think the crunchiness of poutine is mostly in the way it's served. You first need crunchy fries. But then if you just pile them up willy nilly and smother them in gravy, no matter how crispy they started, they'll go soggy. But if you arrange the fries in a sort of ''inverted cone'' pattern, put the cheese inside the cone, and then put the gravy, most of the fries will remain crunchy, while all of the fries will get some gravy.

 

[Grate n Colorful Oz]

I think the crunchiness of poutine is mostly in the way it's served. You first need crunchy fries. But then if you just pile them up willy nilly and smother them in gravy, no matter how crispy they started, they'll go soggy. But if you arrange the fries in a sort of ''inverted cone'' pattern, put the cheese inside the cone, and then put the gravy, most of the fries will remain crunchy, while all of the fries will get some gravy.

I still find it preferable to have the crispiest fries, but that's just me.

But yeah, that technique works well. I've tried poutines that had both crispy fries and was well-arranged to reduce soggyness