When?: Feb 1 to 7.

Whe 120 restaurants in Canada, 1 in New York and 1 in Sydney
(AU)

http://www.huffingtonpost.ca/2014/01...e-week-2014_n_
4674014.html

http://tinyurl.com/o2gclfz

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 1/29/2015 11:42 AM, Michel Boucher wrote:
> When?: Feb 1 to 7.
>
> Whe 120 restaurants in Canada, 1 in New York and 1 in Sydney
> (AU)
>
> http://www.huffingtonpost.ca/2014/01...e-week-2014_n_
> 4674014.html
>
> http://tinyurl.com/o2gclfz
>
And the leader (is it Premier or President) of Russia is M. Poutine en
francais.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

buchee le trebon!

On 29/01/2015 04:42 pm, Michel Boucher wrote:
> When?: Feb 1 to 7.
>
> Whe 120 restaurants in Canada, 1 in New York and 1 in Sydney
> (AU)
>
> http://www.huffingtonpost.ca/2014/01...e-week-2014_n_
> 4674014.html
>
> http://tinyurl.com/o2gclfz
>

Chips with gravy and cottage cheese plonked on the top...

Something mundane with a fancy french name...

On 2015-01-29, James Silverton > wrote:
> On 1/29/2015 11:42 AM, Michel Boucher wrote:
>> When?: Feb 1 to 7.
>>
>> Whe 120 restaurants in Canada, 1 in New York and 1 in Sydney
>> (AU)
>>
>> http://www.huffingtonpost.ca/2014/01...e-week-2014_n_
>> 4674014.html
>>
>> http://tinyurl.com/o2gclfz
>>
> And the leader (is it Premier or President) of Russia is M. Poutine en
> francais.

I might hafta give this a shot, now that I've discovered my local
sprmkt sells cheddar curds (must be a snow country thing). What's the
deal with the "brown gravy"? Zat jes beef gravy?

nb

On 1/29/2015 2:02 PM, Saint George wrote:
> On 29/01/2015 04:42 pm, Michel Boucher wrote:
>> When?: Feb 1 to 7.
>>
>> Whe 120 restaurants in Canada, 1 in New York and 1 in Sydney
>> (AU)
>>
>> http://www.huffingtonpost.ca/2014/01...e-week-2014_n_
>> 4674014.html
>>
>> http://tinyurl.com/o2gclfz
>>
>
> Chips with gravy and cottage cheese plonked on the top...
>
> Something mundane with a fancy french name...
>
>
It's cheese curds and gravy. Definitely NOT my thing, but it is a
Canadian "national" dish.

--
From somewhere very deep in the heart of Texas

James Silverton > wrote in
:

> And the leader (is it Premier or President) of Russia is M.
> Poutine en francais.

He has been both at one time or another and there is no connection,
not social nor linguistic with poutine as she is practiced in
Québec.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

notbob > wrote in
:

> I might hafta give this a shot, now that I've discovered my
> local sprmkt sells cheddar curds (must be a snow country
> thing). What's the deal with the "brown gravy"? Zat jes beef
> gravy?

It's a poutine gravy which you can buy in cans if you wish, usually
rich beef gravy but can be chicken gravy or a recipe unique to a
particular provider. You can also use a bolognese sauce (poutine
italienne).

I was told by a reputable poutinier that the secret to a very good
poutine was fresh white cheddar curds, not even day old.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

wrote in news:dbfe65b2-a13d-4aaf-b3ce-
:

> buchee le trebon!

Let me guess...albigensian dialect?

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

Saint George > wrote in news:mae3ja$v2j$1
@dont-email.me:

> Chips with gravy and cottage cheese plonked on the top...

Not cottage cheese, cheddar curds. Different product entirely.

> Something mundane with a fancy french name...

Fancy French name, wow...you are easily impressed (as Captain Vanik
said to Captain Archer, Star Trek: Enterprise, Season 1, Episode
8). Poutine is not a fancy name by a long shot...it means "a
mess" which is how its inventor first decribed it. Perhaps we
should call it "têtes carrées".

And word to the wise, it's never a good idea to express an opinion
based on no real knowledge of the facts.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Thu, 29 Jan 2015 16:00:16 -0600, Michel Boucher
> wrote:

>notbob > wrote in
:
>
>> I might hafta give this a shot, now that I've discovered my
>> local sprmkt sells cheddar curds (must be a snow country
>> thing). What's the deal with the "brown gravy"? Zat jes beef
>> gravy?
>
>It's a poutine gravy.

I thought it was a typo... for poutang gravy.
http://www.urbandictionary.com/define.php?term=Poutang

On 29/01/2015 10:12 pm, Michel Boucher wrote:
> Saint George > wrote in news:mae3ja$v2j$1
> @dont-email.me:
>
>> Chips with gravy and cottage cheese plonked on the top...
>
> Not cottage cheese, cheddar curds. Different product entirely.

No, just 'Curds' the same thing entirely...

>
>> Something mundane with a fancy french name...
>
> Fancy French name, wow...you are easily impressed (as Captain Vanik
> said to Captain Archer, Star Trek: Enterprise, Season 1, Episode
> 8). Poutine is not a fancy name by a long shot...it means "a
> mess" which is how its inventor first decribed it. Perhaps we
> should call it "têtes carrées".

"Chips and gravy" originated in Scotland/Northern England about a 100
years ago, it's not a Canadian thing...

>
> And word to the wise, it's never a good idea to express an opinion
> based on no real knowledge of the facts.
>

On 29/01/2015 09:28 pm, Janet Wilder wrote:
> On 1/29/2015 2:02 PM, Saint George wrote:
>> On 29/01/2015 04:42 pm, Michel Boucher wrote:
>>> When?: Feb 1 to 7.
>>>
>>> Whe 120 restaurants in Canada, 1 in New York and 1 in Sydney
>>> (AU)
>>>
>>> http://www.huffingtonpost.ca/2014/01...e-week-2014_n_
>>> 4674014.html
>>>
>>> http://tinyurl.com/o2gclfz
>>>
>>
>> Chips with gravy and cottage cheese plonked on the top...
>>
>> Something mundane with a fancy french name...
>>
>>
> It's cheese curds and gravy. Definitely NOT my thing, but it is a
> Canadian "national" dish.
>
I thought 'Kraft Dinner' was Canada's "National" dish...

Freeze dried Macaroni and "Cheese" out of a packet!

On 2015-01-29 17:00, Michel Boucher wrote:
> notbob > wrote in
> :
>
>> I might hafta give this a shot, now that I've discovered my
>> local sprmkt sells cheddar curds (must be a snow country
>> thing). What's the deal with the "brown gravy"? Zat jes beef
>> gravy?
>
> It's a poutine gravy which you can buy in cans if you wish, usually
> rich beef gravy but can be chicken gravy or a recipe unique to a
> particular provider. You can also use a bolognese sauce (poutine
> italienne).
>
> I was told by a reputable poutinier that the secret to a very good
> poutine was fresh white cheddar curds, not even day old.
>

I thought the (not so) secret to poutine was chicken gravy.
Personally, I used to like beef gravy with fries. I confess that I have
never tried poutine. I have known about it for close to 30 years, and
even back then I thought of it as a heart attack on a plate.

On 1/29/2015 4:42 PM, Saint George wrote:
> On 29/01/2015 10:12 pm, Michel Boucher wrote:
>> Saint George > wrote in news:mae3ja$v2j$1
>> @dont-email.me:
>>
>>> Chips with gravy and cottage cheese plonked on the top...
>>
>> Not cottage cheese, cheddar curds. Different product entirely.
>
> No, just 'Curds' the same thing entirely...

I'm guessing you've never had cheddar cheese curds or you would not call
them the "same thing" as cottage cheese curds. There is a huge
difference in taste and texture.


--
From somewhere very deep in the heart of Texas

"Janet Wilder" > wrote in message
eb.com...
> On 1/29/2015 4:42 PM, Saint George wrote:
>> On 29/01/2015 10:12 pm, Michel Boucher wrote:
>>> Saint George > wrote in news:mae3ja$v2j$1
>>> @dont-email.me:
>>>
>>>> Chips with gravy and cottage cheese plonked on the top...
>>>
>>> Not cottage cheese, cheddar curds. Different product entirely.
>>
>> No, just 'Curds' the same thing entirely...
>
> I'm guessing you've never had cheddar cheese curds or you would not call
> them the "same thing" as cottage cheese curds. There is a huge difference
> in taste and texture.

Curds are easy to make. Whole milk with some rennet stirred in and kept
warm until it separates.

Is this the same thing?

When I was young my family used to make Yorkshire Curd Cheesecake and had to
make the curds from scratch

Oooh now I am craving ...


--
http://www.helpforheroes.org.uk/shop/

Saint George > wrote in news:maecv7$6ah$1
@dont-email.me:

> No, just 'Curds' the same thing entirely...

I have eaten enough that I know and believe me, it is not cottage
cheese.

http://upload.wikimedia.org/wikipedi...ttagecheese200
px.jpg

http://tinyurl.com/ptavt5v

Cheddar cheese curds: "Cheese curds are the fresh curds of cheese,
often cheddar. Their flavor is mild with about the same firmness as
cheese, but has a springy or rubbery texture."

http://www.homesteadcheese.com/media...cache/1/image/
9df78eab33525d08d6e5fb8d27136e95/w/h/white_cheddar_cheese_curds.jpg

http://tinyurl.com/lww8f9y

QED

Schooled!

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Thursday, January 29, 2015 at 4:44:46 PM UTC-6, Saint George wrote:
> >
> I thought 'Kraft Dinner' was Canada's "National" dish...
>
> Freeze dried Macaroni and "Cheese" out of a packet!

WTF are you talking about? "Kraft Dinner" is dried macaroni, not freeze dried. Are you drunk or what is the major malfunction?

On Thursday, January 29, 2015 at 5:08:29 PM UTC-6, Dave Smith wrote:
>
> I thought the (not so) secret to poutine was chicken gravy.
> Personally, I used to like beef gravy with fries. I confess that I have
> never tried poutine. I have known about it for close to 30 years, and
> even back then I thought of it as a heart attack on a plate.

It sounds revolting to me. I'm not much of a gravy fan though. It just does not sound good at all, lol.

On Thursday, January 29, 2015 at 8:04:56 PM UTC-6, Sqwertz wrote:
> I couldn't wait for poo-tine week to start. Extra crispy fried potato
> wedges with brown gravy and raclette cheese for that extra funk.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> Like all pootines, the crunch of the potatoes is gone after 109
> seconds. But that's when the cheese starts to get all gooey, too.

Those potatoes look very good.

I've had poutine (pronounced "puts in") many times. Our local French Canadian restaurant serves it many different ways. Their most popular is fries with "spicy chicken" gravy and curd cheese. That's my favorite, although I don't know why they call it spicy, it's just a good tasting chicken gravy. It can also come with beef gravy with mushrooms or beef tips and always cheese curds. It's not hard to duplicate it at home, make your usual fries and pour on enough gravy to coat well, then add the curds on top. If the gravy is hot enough, the cheese will melt slightly. If you can't find curd cheese, the closest thing to it would be mozzarella cut into small chunks. It's not something to eat every day, but a once in a while treat.

Denise in NH

On Thu, 29 Jan 2015 19:31:23 -0800 (PST), Miss Kitty
> wrote:

>On Thursday, January 29, 2015 at 8:04:56 PM UTC-6, Sqwertz wrote:
>> I couldn't wait for poo-tine week to start. Extra crispy fried potato
>> wedges with brown gravy and raclette cheese for that extra funk.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> Like all pootines, the crunch of the potatoes is gone after 109
>> seconds. But that's when the cheese starts to get all gooey, too.
>
>Those potatoes look very good.

So it's Poo-Tang Week... good potato pootang.

On Thu, 29 Jan 2015 22:15:31 -0600, Sqwertz >
wrote:

>On Thu, 29 Jan 2015 19:31:23 -0800 (PST), Miss Kitty wrote:
>
>> On Thursday, January 29, 2015 at 8:04:56 PM UTC-6, Sqwertz wrote:
>>> I couldn't wait for poo-tine week to start. Extra crispy fried potato
>>> wedges with brown gravy and raclette cheese for that extra funk.
>>>
>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>
>>> Like all pootines, the crunch of the potatoes is gone after 109
>>> seconds. But that's when the cheese starts to get all gooey, too.
>>
>> Those potatoes look very good.
>
>The potatoes themselves are awesome all by themselves. Only available
>at HEB. I tried Walmart's version but not even close.
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/

Maybe you should try with fresh spuds instead of those frozen
obviously extruded potato paste thingies.

sockmonkeyNH wrote:
>
>I've had poutine (pronounced "puts in") many times.

See, someone agrees, it is Pootang.

Our local French Canadian restaurant serves it many different ways.
Their most popular is fries with "spicy chicken" gravy and curd
cheese. That's my favorite, although I don't know why they call it
spicy, it's just a good tasting chicken gravy. It can also come with
beef gravy with mushrooms or beef tips and always cheese curds. It's
not hard to duplicate it at home, make your usual fries and pour on
enough gravy to coat well, then add the curds on top. If the gravy is
hot enough, the cheese will melt slightly. If you can't find curd
cheese, the closest thing to it would be mozzarella cut into small
chunks. It's not something to eat every day, but a once in a while
treat.
>
>Denise in NH

Miss Kitty > wrote in
:

> On Thursday, January 29, 2015 at 4:44:46 PM UTC-6, Saint
> George wrote:
>> >
>> I thought 'Kraft Dinner' was Canada's "National" dish...
>>
>> Freeze dried Macaroni and "Cheese" out of a packet!
>
> WTF are you talking about? "Kraft Dinner" is dried macaroni,
> not freeze dried. Are you drunk or what is the major
> malfunction?

I'm thinking...drunk...:->

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

Miss Kitty > wrote in
:

> It sounds revolting to me. I'm not much of a gravy fan
> though. It just does not sound good at all, lol.

De gustibus et coloribus non disputantur.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 1/30/2015 10:37 AM, Brooklyn1 wrote:
> sockmonkeyNH wrote:
>>
>> I've had poutine (pronounced "puts in") many times.
>
> See, someone agrees, it is Pootang.
>
Good lord, if you're going to contribute your so-called jibes at Asian
hookers at least get the spelling right. It's not "poot".

Jill

On Fri, 30 Jan 2015 09:49:34 -0600, Michel Boucher
> wrote:

>Miss Kitty > wrote in
:
>
>> On Thursday, January 29, 2015 at 4:44:46 PM UTC-6, Saint
>> George wrote:
>>> >
>>> I thought 'Kraft Dinner' was Canada's "National" dish...
>>>
>>> Freeze dried Macaroni and "Cheese" out of a packet!
>>
>> WTF are you talking about? "Kraft Dinner" is dried macaroni,
>> not freeze dried. Are you drunk or what is the major
>> malfunction?
>
>I'm thinking...drunk...:->

Search <freeze dried macaroni and cheese>, dozens of hits:
http://www.nitro-pak.com/mtn-h-macaroni-and-cheese
I buy it for the grands in little styrofoam cups, there are several
brands, add water to the line, reseal and nuke for specified time,
it's as good as the green Kraft box only a lot quicker and no clean
up. Today there are all kinds of freeze dried foods:
http://www.amazon.com/s/ref=nb_sb_no...oni+and+cheese

Brooklyn1 wrote:
>
> Sqwertz wrote:
> >The potatoes themselves are awesome all by themselves. Only available
> >at HEB. I tried Walmart's version but not even close.
> >
> >https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> Maybe you should try with fresh spuds instead of those frozen
> obviously extruded potato paste thingies.

I do fresh and frozen processed. Both versions are good when fried in
oil.

Michel Boucher wrote:
>
> Miss Kitty > wrote in
> :
>
> > It sounds revolting to me. I'm not much of a gravy fan
> > though. It just does not sound good at all, lol.
>
> De gustibus et coloribus non disputantur.

Please explain that one, Mr.LatinShowOff. :-D

On 1/30/2015 11:16 AM, jmcquown wrote:
> On 1/30/2015 10:37 AM, Brooklyn1 wrote:
>> sockmonkeyNH wrote:
>>>
>>> I've had poutine (pronounced "puts in") many times.
>>
>> See, someone agrees, it is Pootang.
>>
> Good lord, if you're going to contribute your so-called jibes at Asian
> hookers at least get the spelling right. It's not "poot".
>
> Jill

Twenty odd years ago, such activities were referred to in the SW US as
"poontang" or shortly as "poon". Why; I've no idea!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 1/30/2015 11:47 AM, James Silverton wrote:
> On 1/30/2015 11:16 AM, jmcquown wrote:
>> On 1/30/2015 10:37 AM, Brooklyn1 wrote:
>>> sockmonkeyNH wrote:
>>>>
>>>> I've had poutine (pronounced "puts in") many times.
>>>
>>> See, someone agrees, it is Pootang.
>>>
>> Good lord, if you're going to contribute your so-called jibes at Asian
>> hookers at least get the spelling right. It's not "poot".
>>
>> Jill
>
> Twenty odd years ago, such activities were referred to in the SW US as
> "poontang" or shortly as "poon". Why; I've no idea!
>
It's a derogatory term for females and female genitalia. No one chases
poot. In the Southern US to poot is to fart. Apparently Sheldon likes
farts.

Jill

Sqwertz wrote:
>
> On Fri, 30 Jan 2015 10:32:26 -0500, Brooklyn1 wrote:
>
> > Maybe you should try with fresh spuds instead of those frozen
> > obviously extruded potato paste thingies.
>
> Extruded potato wedges? <yawn> You're even dumber than Gary. Take a
> bow, Pussy Katz.
>
> -sw

YOU DICK! Why did you mention me about that? I like homemade
fries/hashbrowns etc as well as tater tots and commercial fries. I'm
trying to remain nice here, Stevie, and you have to go in that
direction? Mr.HotPeppers on every single meal?

On Fri, 30 Jan 2015 13:20:41 -0500, Gary > wrote:

>Sqwertz wrote:
>>
>> On Fri, 30 Jan 2015 10:32:26 -0500, Brooklyn1 wrote:
>>
>> > Maybe you should try with fresh spuds instead of those frozen
>> > obviously extruded potato paste thingies.
>>
>> Extruded potato wedges? <yawn> You're even dumber than Gary. Take a
>> bow, Pussy Katz.
>>
>> -sw
>
>YOU DICK! Why did you mention me about that? I like homemade
>fries/hashbrowns etc as well as tater tots and commercial fries. I'm
>trying to remain nice here, Stevie, and you have to go in that
>direction? Mr.HotPeppers on every single meal?

The Dwarf wishes he was a DICK.