Poutine - Why Canadians? Why?

tip top toker said:

Ha, probably because over there it's staple enough for restaurants to sell, over here you get it from the greek fellow in the kabab shop and the cheese is full of potato starch, you'll even find that a lot of place will use cheese substitute as cheddar which is 50% cheddar, 50% substitute, which is made of veg oil etc

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i never brought it anywhere but in toronto (although the missus dus buy the nasty greek kebab shop shit n have tasted), was a steak/burger place just outside the airport, was fucking nice m8 there was loads of police eating in there so doubt it was a tourist place i just arrived at 3am at the airport n for such a big airport theres fuck all open at that time so jumped in a cab n said take me to the food lolol

best cheese,chips n gravy followed by a bacon halfpounder ive ever had.

i really enjoyed canada, top country.

oakley1984 said:

haha cant believe the poutine thread is already upto 237 posts lol

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Sticks to yer ribs, doanit! cn

cannabineer said:

Sticks to yer ribs, doanit! cn

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in the words of my fellow countrymen....

Fuckin' Eh!

Makes me think of the old joke in which our neighbor to the north is phonetically spelled CND. cn

cannabineer said:

Makes me think of the old joke in which our neighbor to the north is phonetically spelled CND. cn

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I call shenanigans. Impossible.

Carne Seca said:

deep fried butter on a stick:

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Wait a minute, I gotta call bullshit. How can you fry something with a melting point below the boiling point of oil? Wouldn't the butter simply melt in boiling oil? It practically melts at room temperature.

No, no, no. Nothing about this adds up at all.

[video=youtube;bxyZ-a6l0qI]http://www.youtube.com/watch?v=bxyZ-a6l0qI[/video]

This is actually a Quebec tradition...but there are different variations of Poutine...Italian poutine (spaghetti sauce) Mexican (taco mix).
I think it's starting to spread in the states, is that true?
happy 4:20

No not true. Never seen it in the states. I had it in quebec when I was there. It was gross.

SunnyHours said:

This is actually a Quebec tradition...but there are different variations of Poutine...Italian poutine (spaghetti sauce) Mexican (taco mix).
I think it's starting to spread in the states, is that true?
happy 4:20

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Spread?...no decent restaurant in their right mind would even think of this.

JohnnyGreenfingers said:

I call shenanigans. Impossible.

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Ask a Canadian!
C, eh?
N, eh?
D, eh?

CND!
cn
: D

guy incognito said:

Wait a minute, I gotta call bullshit. How can you fry something with a melting point below the boiling point of oil? Wouldn't the butter simply melt in boiling oil? It practically melts at room temperature.

No, no, no. Nothing about this adds up at all.

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It's all about heat transfer rates ...kind a like making Baked Alaska. If you start with frozen butter and hot oil, you can successfully fry the batter before any more than the thinnest skin of butter softens, let alone melts.
Baked Alaska works on the same principle ... the heat capacity of frozen ice cream is large. The batter browns under the broiler while the cream stays iced. cn

cannabineer said:

Ask a Canadian!
C, eh?
N, eh?
D, eh?

CND!
cn
: D

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Gotcha! +10

guy incognito said:

Wait a minute, I gotta call bullshit. How can you fry something with a melting point below the boiling point of oil? Wouldn't the butter simply melt in boiling oil? It practically melts at room temperature.

No, no, no. Nothing about this adds up at all.

[video=youtube;bxyZ-a6l0qI]http://www.youtube.com/watch?v=bxyZ-a6l0qI[/video]

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google deep fried ice cream and prepare to have your mind blown...

now im intrigued.

Is it wrong to wanna smoother someone in cheese and eat them like a poutine lol at one point the thought repulsed me, now it's a craving

no place in the states offers poutine you say ?! i prove you wrong!

guy incognito said:

Wait a minute, I gotta call bullshit. How can you fry something with a melting point below the boiling point of oil? Wouldn't the butter simply melt in boiling oil? It practically melts at room temperature.

No, no, no. Nothing about this adds up at all.

[video=youtube;bxyZ-a6l0qI]http://www.youtube.com/watch?v=bxyZ-a6l0qI[/video]

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[video=youtube;rUJjW3I65e4]http://www.youtube.com/watch?v=rUJjW3I65e4[/video]

...

tip top toker said:

[video=youtube;rUJjW3I65e4]http://www.youtube.com/watch?v=rUJjW3I65e4[/video]

...

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i only like my food when it can cover my hand in grease worse than lube

Fried Ice Cream is the BIZ-NOMB!
Btw it's the crust/breading that protects whatever from melting in the oil. It act's as a barrier and insulator.

Fried Ice cream is easy make. The ice cream (traditionally vanilla but whatever you want) should be hard so maybe even scoop it first and put it back in the freezer. Either way, take the scoops and roll them in crushed corn flakes (Special K was awesome) and a tsp of cinnamon, making sure to coat them good.
Use vegetable oil and make sure it's new. Turn it up as if you were gonna fry chicken; hot but not smoking (350 degrees F if you have a thermometer).
Put them in and cook for about 10 seconds. Just long enough to fry the cereal. Don't over cook.
Serve with bananas and chocolate and caramel syrup.

Some recipes say to roll in whipped egg white first, THEN ice cream but it's not necessary if you cook them right (don't leave them in the oil too long).