I was “today” years old when I discovered poutine. I’d had fries with gravy before but poutine is much better! Where has this been all of my life?
Actually a bit of a fusion: birria poutine at the local Biergarten, SO GOOD!
I was “today” years old when I discovered poutine. I’d had fries with gravy before but poutine is much better! Where has this been all of my life?
Actually a bit of a fusion: birria poutine at the local Biergarten, SO GOOD!
The standard fare poutine around here is made with curd-like mozzerella I think, its kinda mushy like the fries themselves, its just called “poutine”. I’ve never had poutine with cheese so squeaky like I had that one time in Quebec, it was firm, chewy, and loud. Probably about 15 years ago now. Never had anything like it since.
I live in Saskatchewan, and we are pretty big into poutines here. We even have a guy here that goes to each place and rates their poutines lol.
We ( in my household) love to judge the quality of the cheese used. Curds vs mozza is quite noticeable.
It’s my favourite cheese to just eat chunks of, quite satisfying texture.
Oh you, who art so wise in the ways of poutine, please enlighten me!
I’ve heard praise of that stuff, but you can’t get it here in Germany, so I’d have to make it myself. What would be your advice/recipe for a decent DIY poutine?
I suppose the hardest part will be finding an acceptable type of cheese. Afaik cheese curds aren’t even produced here. Do you know anything that’s similar enough to be passable? What even are cheese curds? It’s not that we lack variety in dairy products in general, but I’ve never encountered them, or maybe there’s something getting lost in translation. My dairy vocabulary might not be up to the task.