(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

[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.