No.14764
>fries
>cheese
>gravy
Why is this mocked? It sounds pretty good.
Any tips for making it?
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No.14767
>well done fries
>fresh cheese curds
>gravy
Done.
t. asked this years ago on /ck/
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No.14769
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No.14771
>>14764
>Why is this mocked?
Becuase for something considered a staple of national/regional cuisine you'd expect something more sophisticated and balanced in terms of nutritients
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No.14772
>>14767
is there ever a reason to not get well done fries?
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No.14774
>>14772
Maybe some people like limp, soggy fries.
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No.14775
>Be bonglander
>Love grazy on my chips
>Everyone thinks i am fucking crazy
At least you fuckin' leafs understand this powercombo.
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No.14776
>>14775
>no cheese
Show us on this food pyramid where Frederick Marquis touched your national diet
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No.14777
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No.14778
Regular cut fries
Only use White cheddar Cheese Curds. Anything else is blasphemy (though shredded cheddar cheese will work in a pinch). You may have to go to a specialty cheese place if you can't find Squeekers or something similar in a store.
A mix of Beef and Chicken gravy cut with vinegar so that it's a bit runny so it can work down into the fries. Keep it hot for putting it on the fries and cheese.
Put fries down first, some gravy, the cheese curds, then an extra serving of gravy on top to help melt the cheese. Enjoy.
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No.14779
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No.14780
>>14776
>muh obesity pyramid
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No.14783
>>14777
>milk/yogurt sparingly
But, but, muh cheap protonz…
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No.14785
>>14783
I'm pretty sure they mean sugary prepared yogurt from the store. If you make your own yogurt and ferment it for a full 24 hours there will be almost no sugar left at all.
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No.14793
>>14785
I should be good, then. Only organic milk and yogurt fermented for 48 hours here.
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No.14802
I have never had cheese curds, what are they like?
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No.14805
>>14793
If you're making regular yogurt with lactobacillus, and not one of the similar cultures like fil mjolk or viili, 48 hours is overkill. Everything I've read says sugar is near zero after 24 hours. 48 hours is only needed for slower cultures like fil mjolk or creme fraiche.
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No.14825
>>14802
Honestly similar to string cheese. It's kinda rubbery
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No.14829
>>14802
Salty, mildly rubbery.
If they don't squeak,
THEY ARE STALE.
Poutine is a decent way to use stale cheese curds, however. The hot gravy reinvigorates the curds a bit.
Stale here doesn't mean bad; just means that the cheese aging process has begun and it's turning into little chunks of young cheddar.
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No.14894
>>14825
String cheese is basically just mozzarella. Whenever I make poutine I just use mozzarella because I can't find cheese curds for a non absurd price. I'm not going to pay $8 for 200g of fucking cheese curds
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No.14902
>>14894
>40 dollars per kilogram of byproduct
what the fuck.
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No.14908
>>14902
I know right it's outrageous and I can't find anywhere that sells cheese curds at an even remotely reasonable price
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No.15559
It’s pretty meh, first of all cheese curds are pretty weird (to rubbery) and brown gravy is fucking ass. This whole combo would be made better by swapping the cheese curds for a sharp cheddar and the brown gravy for a sausage gravy.
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No.15667
>>14771
Carbs from potatoes, fats from gravy, proteins from curds. Full meal overall.
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No.15669
>>15559
This anon gets it. Cheese curds are nice as something to chew on, but they don't melt well enough and a sausage gravy would work better. Though at that point I'd just replace the french fries with hashbrowns.
If insistent on using brown gravy and cheese curds, at least throw in a pinch of asiago or something for aroma.
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No.15670
>>14771
Canada isn't really known for having a wide variety of vegetables given it's fucking cold most of the year for them.
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No.15671
>>15670
Fucking cold or fucking swampy, lemme rephrase that.*
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No.15685
>>14775
>Leafs
Poutine is a Lys creation, the eternal leaf had nothing to do with it except appropriate it and call it "canadian"
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No.15985
>>14894
Cheese curd is actually cheddar.
Just use break cheddar in little chunks if you can't find cheap cheese curds
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No.16210
>>14764
> It sounds pretty good.
I’ve only had it once and it was good. There was a nearby brewpub (Falling Down Brewery in Warren MI) that had poutine with shredded BBQ pork on their menu that was really good but the place went out of business after the owner had a stroke.
I find it surprising and annoying that despite being right next door to Canada, I can’t get poutine here in metro Detroit.
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