(no subject)

[framlingem]

As is my custom when I have an exam the next day that I forgot about and therefore need to spend a whole night studying for, I have ordered pizza, from Louis Gee's, because they use bacon which actually resembles bacon, plus their homemade donair sauce is to DIE for. MMmmm.

(Breaks the monotonoy, tastes good, saves time cooking, keeps you awake and alert... I got some extra babysitting work, so I can afford it tonight, which is an added bonus.)

So tonight - pizza and polisci. Should be fun.

Comments

[decken.livejournal.com]

Huh, I'd never heard of donair sauce, but I found a recipe and I am intrigued. I'll have to make that sometime.

[framlingem.livejournal.com]

It's a sweet garlicky thing. Very, very good for dipping pizza and garlic fingers into.

[decken.livejournal.com]

Mmm, and it has some vinegar, the recipe I found, which is always a nice flavour.

Is it *just* for dipping? The thing I found was to use it as a sauce, then top with ham/bacon and tomatoes then put more sauce on.

[framlingem.livejournal.com]

It's technically used for putting on donairs.

(Helpful, no?)

A donair is essentially the Atlantic Canada version of a Greek Gyro/Yero/however you want to spell it. I prefer to use it as a dipping sauce, because I like tsatsiki on my Greek food, thankyouverymuch.

[decken.livejournal.com]

Ooh how cool! Why does Canada have so much cool food that no one ever hears about? (Except for the famous poutine, but I only heard of that a couple years ago anyway.)

Hmm donairs sound good, but I do love tsatsiki, though I've only ever heard it called cucumber sauce or white sauce, because we/Americans are uncultured/lazy. But this one pizza place in town makes a gryo pizza with tsatsiki, beef, onions and something else I thought too... anyway, it's really amazing.

[framlingem.livejournal.com]

Tsatsiki is the bomb. I put it on everything :)

Canada has so much cool food that no one ever hears about for two reasons:

1) Canada is intrinsically cool.

2) Mosaic-vs-Melting Pot. When you have a quilt made up of so many different colours, and you put it through the wash a few times, you're bound to end up with interesting new colours when the edges bleed a little :)

Besides, a lot of our 'cool food' is really, really bad for you.

Ever had a Nanaimo bar? Essentially fudge, icing, and more fudge.

Soooooooo good.

[decken.livejournal.com]

I've seen pictures of and recipes for Nanaimo bars (I have a friend who lives in Nanaimo too!) and I'd like to try them, but my mom would be mad if I made anything that horrible and delicious. Which is why I can never make poutine either. Plus I'm not a big fan of gravy, in general.

[framlingem.livejournal.com]

Nanaimo bars are the god of dessert bar-type-food.

And real poutine sauce isn't really gravy, it's more... spicy. At least, the stuff you get in Quebec is.

[decken.livejournal.com]

Spicy is good! I wonder if I could find an authentic recipe for it. The ones I was looking at just said "chicken gravy" and I've got some of that from my chicken last week, but it is light and lemony, which is delicious, but wouldn't be quite right. And then I'd have to determine what restaurant has the best fries in town, too. Fresh cheese curds are easy enough to find though. :D

[framlingem.livejournal.com]

Yeah, the fries make the poutine. They should be brown and the tiniest bit soggy, nice and thick. :)

Okay: to make poutine, you'll need fresh cheddar cheese curds. Fresh, mind. If they don't squeak when you bite 'em, they're not fresh.

One website describes the sauce as a 'velouté pepper chicken sauce', which sounds about right. I usually make it from a pouch of St-Hubert poutine sauce, which is the standard and available at many fine grocery stores (though, sadly, probably not anywhere near where you are.) It's basically a thickened chicken stock (poutine gravy has to be very, very thick. It should ooze more than flow.) seasoned with pepper and onion.

[decken.livejournal.com]

Hmm, thick fries are no problem, but getting ones that are brown might be. I'll probably try this diner that's not far. Their fries are pretty good, and I think they'd sell them for take-out.

Cheese curds, I understand very well, as a Wisconsinite. We aren't called cheeseheads for nothing. ;) It is usually white cheddar, no?

Hm I found a couple velouté recipes, which seem to be chicken stock, blond roux, salt&pepper and a bay leaf. Could throw some onion in too. Or onion powder or something to be gross. :D It is a French "mother sauce"! How cool. I've been wanting to learn my French sauces lately. Not that I really make French food ever. Or use sauces at all, really. It's just not really done in Wisconsin. I could always start though. No one minds classical French cooking.

[framlingem.livejournal.com]

I managed to find a packet - want some mail? If you don't, I'll use it as chicken sauce, so it's no big deal.

[decken.livejournal.com]

Actually, that would be perfect to ensure I get the right Canadian flavour for it! You get comments emailed right? I'll do one with my address, then delete it, ok?

[framlingem.livejournal.com]

Okay, got it! And as for something equally odd... such as what, pray tell?

[decken.livejournal.com]

Hmm I dunno. I'll have to find something... heh, oh I just had an idea, but it's better as a surprise. *evil grin* There is a factory near here that makes something *very* Wisconsiny that never fails to amuse and delight.

I told my dad about the poutine and he thought it sounded great. Of course, he grew up in New Jersey, and was raised eating cheese fries and other horrible things. My sister was absolutely disgusted by the idea, and I bet my mom would be too, but she'll probably try it anyway.

[telescope13.livejournal.com]

I'm not a huge fan of donair sauce... But I missed garlic fingers when I was out west.

[framlingem.livejournal.com]

mmm. Garlic fingers are possibly The Perfect Food.