Filmwasters
Which Board? => Main Forum => Topic started by: SLVR on August 21, 2014, 05:38:44 AM
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(https://farm4.staticflickr.com/3879/14799894400_ec51c0f728_c.jpg) (https://flic.kr/p/oxPjZ7)Untitled (https://flic.kr/p/oxPjZ7) by nownownownow (https://www.flickr.com/people/71415721@N07/), on Flickr
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no surprise from the home of instant mac n cheese! ;D
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Funny... I go to a store supply warehouse where they sell some bulk items. One of them is Poutine sauce in powdered form... that comes in a 5 gallon bucket!
It's also friggin expensive in that volume.
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What is it ?
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Poutine sauce? It is gravy - the quality & ingredients can vary widely. There's variations of course but at its simplest poutine is a serving of french fries covered in cheese curds and then covered with some kind of gravy. Where I grew up the word "poutine" referred to either dumplings (like dumplings in a chicken stew) or sometimes a kind of bread pudding which led to some pretty confusing conversations when I first lived in Quebec in the 80's as a young teenager.
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I was only recently (in the last year or so) introduced to the concept of poutine. In fact, I came at it in reverse, through the concept of this stuff called "disco fries" apparently served as a hangover cure in Jersey shore New Jersey. Then I had a Canadian houseguest and as I was talking to her about disco fries she said "oh, you mean poutine!" I guess I do mean poutine...
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That sounds awful
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It is all dependent on the ingredients so the quality can vary but if it helps to clarify it is something, at least from my experience, you eat when you're drunk or when you are a student. I believe it originated in diners and small roadside food shacks but in recent years, its been rediscovered by young chefs here in Canada and abroad. They've made variations of poutine that are pretty ridiculous. For instance, Au Pied de Cochon's Foie Gras Poutine http://www.foodnetwork.ca/recipe/the-wild-chefs-foie-gras-poutine/9695/ (http://www.foodnetwork.ca/recipe/the-wild-chefs-foie-gras-poutine/9695/). Even the New Yorker, talked about it http://www.newyorker.com/magazine/2009/11/23/funny-food (http://www.newyorker.com/magazine/2009/11/23/funny-food).
disco fries
I believe the difference is that disco fries uses mozzarella rather than cheese curds. But yeah same thing essentially.
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Yes poutine! I find it amusing that outside of canada poutine isn't widely known.
I have to say my favourite variant is pulled pork poutine. Fries, curds, gravy, pulled pork, bbq sauce, bacon. Heart attack in a box.
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Over here we eat Dona kebab when we are drunk or a curry
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I like the sound of mozzarella on chips
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Down here we have carne asada fries (http://en.wikipedia.org/wiki/Carne_asada_fries) (poutine is mentioned as a similar dish in the wiki article). A big bed of fries - add carne asada (grilled marinated beef) - add cheese generously - add guacamole and sour cream - schedule an appointment with your cardiologist.
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That sounds like "nachos" with fries instead of tortilla chips.
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Nachos usually don't have meat (here in SD). If they do it would be seasoned ground beef. They usually just have beans, cheese, guac and sour cream. I prefer nachos, but my youngest son goes crazy for the carne asada fries. I will pick up a french fry once in a while, but when it gets about 3 inches from my mouth I start sweating and lose sensation in my left arm, so I put it down. :'(
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Sorry, I'm a vegan, I don't understand the fine distinctions between meats :)
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We have all sorts of variations of poutine and nachos. Even mcdonalds serves poutine I think now. However that sounds unappetizing.
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I think traditionally it is chicken gravy on poutine but usually the gravy at cheap places is vegetarian based. Usually soy I believe. So it can be vegetarian friendly.
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A friend of mine in Montreal says she knows a vegan poutine place that she promises to take me to if/when I visit her. Of course, that would mean it has no cheese either, so I don't know if that can technically qualify as poutine. And don't talk to me about the abomination that is "vegan ""cheese""" :P
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Ugh Vegan cheese... Western vegan is the worst (no offence to vegans but come on up your game). I'd be a vegan if I could eat South Indian food every day.
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Funny, I *do* eat South Indian food every day :)
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Funny, I *do* eat South Indian food every day
Ha! I was never a big fan of Indian Restaurant food (maybe because there's so much poorly made stuff I guess) so when I first travelled to the subcontinent and ate South Indian food it blew my mind. Hakka food or Indian Chinese food was another discovery that I couldn't eat enough of. I've never been able to replicate the South Indian food I ate quite right but I keep trying! True to my name, I am always hungry.
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Well, living in Quebec probably means I should appoint myself as a fine Poutine connoisseur...
Poutine was definitely invented here and there is a bit of a debate of where it originated. Some people point to the rural city of Sainte-Hyacinthe while others point to the industrial city of Drummondville (the later being the laughing stock in cheap jokes for at least 30 years and also the site of the Poutine Festival... and yes there is such a thing).
In a good poutine, the ingredients are of the utmost importance. While McDonalds might sell it's interpretation of poutine, it will never be the same as the original simply because they don't respect the important ingredients.
First, there are the fries. They need to be about 1/2 inch squares. Anything smaller would be sacrilege. They also need to be deep-fried, not oven baked.
Second the curds need to be fresh and made from white cheddar that isn't aged. These go on top of the fries as serving order is very important.
Third comes the gravy. Some might use chicken based stock but in reality the real stuff should be served with beef gravy. The sauce must flow nicely yet not be too liquid. It gets generously draped over the cheese in order to make everything soft and gooey.
This must be served in a large aluminum tray. You don't make your own poutine, you get it from a fast food snack bar that isn't part of a big chain. You also need to squish as much as possible in the container, a fluffy "decorator" poutine doesn't really exist.
Usually, it tastes rather salty and fatty. A "dry" or crunchy poutine doesn't exist.
While some have invented variants on the theme, I don't feel like they are the same thing.
The poutine myth says that its inventor ate some everyday while he was working at his restaurant and subsequently died of a heart attack... very telling.
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all hail francois, the poutine jesus!
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also another french canadian food I really like is tourtiere. yum.
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Now I must admit that this is really good in every way.
For those not in the know, it's a meat pie made usually from ground beef and ground pork. My secret ingredient to make it not crumble is to add some dehydrated mashed potatoes to the meat mix. It somehow doesn't work with the real stuff which makes me wonder what the heck do they put in powdered potatoes?
Now, this is super tasty with a generous covering of ketchup.
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Funny, I *do* eat South Indian food every day
Ha! I was never a big fan of Indian Restaurant food (maybe because there's so much poorly made stuff I guess) so when I first travelled to the subcontinent and ate South Indian food it blew my mind. Hakka food or Indian Chinese food was another discovery that I couldn't eat enough of. I've never been able to replicate the South Indian food I ate quite right but I keep trying! True to my name, I am always hungry.
Well if Francois just crowned himself King of Poutine, I will be the official forum South Indian expert! :P
Indian Chinese is seriously the BEST food in the world, better even than South Indian food (which I learned from the world's leading expert on South Indian cooking, my Mom :-* and which I cook 99% as well as her). I also pretty much make the world's best gobi Manchurian. It takes well over an hour to make and lays my kitchen to utter waste, but the end product is well worth it.
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Tourtière, now that is a culinary export I am actually proud to have passed to rest of the world. Every family has a variation but it's always meat with a savory pie crust on the top and bottom. Often the meat is spiced and is usually some combination of cloves, nutmeg, cinnamon, allspice and pepper. Sometimes none of those, sometimes one of those, sometimes with other herbs & spices. We always used very fatty pork (this was critical), beef and a little veal (but not milk fed veal as that was too tender). Christmas is not Christmas without at least one pie - which I eat for breakfast, lunch and supper over the holidays.
My secret ingredient to make it not crumble is to add some dehydrated mashed potatoes
I have heard of that. I've seen soda crackers, dry bread crumbs, bread crumbs mixed with milk, very dry mashed potatoes... but my secret, which is a nod to my Scottish war bride grandmother, is oatmeal. Once I add it in I braise the meat in St. Ambroise Oatmeal Stout.
super tasty with a generous covering of ketchup
We grew up eating it with ketchup or ketchup aux fruits (my favorite - sort of like a sweet / savory chutney). However, I was in Winnipeg a few years ago for their Festival du Voyageur and they had all manner of French & Métis foods to try. Tourtière was served but NOT with ketchup but with gravy. Its strange when something so familiar becomes so different with a change in condiments.
Tintin, I'll have to invite you over at Christmas for a pie!
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I also pretty much make the world's best gobi Manchurian.
Ok, I'll have to trade you for that recipe - I probably have some slide film you can Xpro somewhere!
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I also pretty much make the world's best gobi Manchurian.
Ok, I'll have to trade you for that recipe - I probably have some slide film you can Xpro somewhere!
:D I'm told I write the worst recipes. I am very much a "pinch of this, dash of that, use whatever ingredients you feel like on a certain day" kind of cook. But it always comes out perfectly. You'll have to come here to try it. Along with a bunch of slide film :D
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I'm told I write the worst recipes.
Ha! Yes, I figured it was something like that. You should film yourself making it on Youtube!
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I'm told I write the worst recipes.
Ha! Yes, I figured it was something like that. You should film yourself making it on Youtube!
Honestly, I've considered starting a cooking vlog, using a GoPro (which I do not yet own) strapped to my head. But it always seems like too much work. Relatedly, I've wanted to start a vlog using that same nonexistent helmet-GoPro where I keep the camera on during my morning bike into work (25 minutes from Queens into midtown Manhattan, with all the corresponding traffic and near-miss death experiences you'd imagine) while talking about a completely random and banal subject (eg, the benefits of coldbrewing coffee). I have many ideas, but little motivation :D
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More importantly... can it be used to develop film or tone prints?? ;)
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Well if Francois just crowned himself King of Poutine,
It's actually pretty funny to read that since I haven't had poutine in over a decade!
But one thing's for sure, I know two things about it: What's a good one and that it fills your daily allowance in both fat and salt.
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Don't you mean lifetime allowance?
Paul: 'poutinol' has a nice ring
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Don't you mean lifetime allowance?
Paul: 'poutinol' has a nice ring
:D
:D
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Poutinol might remove remjet better than an alkaline solution.
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It would probably remove the emulsion too
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Is it just me, or does the word "poutine" sound like it should refer to something more salacious? :o
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Well, it does sound like another french word that usually gets men slapped in the face when they call a woman like that ;)
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Well, it does sound like another french word that usually gets men slapped in the face when they call a woman like that ;)
Yup, and it's hard to hear "poutine" without hearing that other word in my head. They need to be used in a tongue-twister somehow! :)
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Food again... ;D first baking bread, tea, varied snacks, beer, poutine, indian cuisine, meat pies, and cold brewed coffee. It's foodwasters again. ;D
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There are other decent alternatives to the gopro. You can always have other chinese action cams, or maybe a spy eyeglasses.
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Looking at Tintin's picture again... (I'm guessing Francois will be the only one able to answer this so others feel free to ignore my comment) is that packet labelled ragoût for ragoût de boulettes (a pork meatball stew - yet another culinary gift from French Canada to the world)? It must as it has meatballs on the cover. It's funny, as I tend to use the word ragoût for anything stew-like (even pasta sauce) not just de boulettes, a habit I picked up from my great grandmother. Is that a Quebec thing to call ragoût de boulettes simply ragoût?
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Ragoût usually stands for ragoût de boulettes and not much else... though there is ragoût de porc... and that's about it.
There are other decent alternatives to the gopro. You can always have other chinese action cams, or maybe a spy eyeglasses.
Or check out the new Polaroid action cam on the photojojo store. It's cute as can be and has a neodymium magnet on its base so that you can attach it to a ton of things really easily.
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Ragoût usually stands for ragoût de boulettes and not much else... though there is ragoût de porc... and that's about it.
There are other decent alternatives to the gopro. You can always have other chinese action cams, or maybe a spy eyeglasses.
Or check out the new Polaroid action cam on the photojojo store. It's cute as can be and has a neodymium magnet on its base so that you can attach it to a ton of things really easily.
Yeah I saw that. Read a not-very-flattering review of it. Can't remember what the reviewer said the main downfall is, but it was enough to make me put off buying it.
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I was thinking about other typical Quebec meals last night and there's the ever popular Pâté Chinois (which I don't like much but everybody knows how to make)
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Let me guess--it starts with a cup of water from the Lachine Canal....
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Pâté Chinois is pretty pan-French Canadian - that's Chinese Pie in English - and is more or less the same thing as Shepherd's Pie. And is usually eaten with ketchup (noticing a theme?)
Ragoût usually stands for ragoût de boulettes and not much else...
Having a number of farmers in my family, we also ate ragoût de pattes, ham hock stew. Pasta sauce was always ragoût de spaghet for my grandmother. Funny how though we spoke French we had slightly different takes on the same words.
So is the packet labeled BBQ, an approximation of St. Hubert's (a fast food chain in Quebec) dipping sauce?
cup of water from the Lachine Canal
I recall in high school, I lived on the South Shore of Montreal, a science teacher showed us how to light the local tap water on fire.
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I guess the BBQ sauce is spicy chicken sauce... not unlike hot chicken sauce which you can also find in some Guédille...
As for lighting the tap water on fire, the school was probably using water from a well which went through some shale... the combustible was probably shale gas.
Let me guess--it starts with a cup of water from the Lachine Canal....
Well, not really. It's a bit like Shepperd's Pie but not the same.
You take a shallow oven pan (usually the Pyrex ones) and put some cooked ground beef to cover the bottom.
Then comes cream of corn. This provides additional moisture to the meat.
Then comes mashed potatoes.
You send it all in the oven until the potatoes are slightly browned.
But to make it really good, you have to use my grandma's recipe and use her special ingredient ;)
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the combustible was probably shale gas.
Not sure about that as the school definitely didn't get the water from a well. His explanation was that there was an additive that helped keep the water from freezing in the winter. I always suspected that he was pulling our leg and had added something to the water when we weren't looking to get us to pay attention (which we rarely did as we were hormone crazed teens). It worked as it was one of the few things that we took away from that class. For what it is worth, he was definitely a teacher that if someone told me that he went down the same path as Walter White in Breaking Bad I wouldn't be shocked.
Our secret with Pâté Chinois was to reverse the order - potatoes on the bottom, tinned creamed corn in the middle and meat on the top. Kind of weird but the potatoes end up soaking up the juices from the corn and meat. A trade off I guess as you miss out on the crust on the potatoes. Depending on who made it that day often cooked the meat in lard and/or butter or worse, margarine. We also had, because half our family were Acadians, some of the Acadian foods like Rappie Pie & Fricot. As a result sometimes our Pâté Chinois would kind of weirdly merge with Rappie Pie. Looking back on it now it was no wonder I stopped eating potatoes for years when I left home. How about cipaille (sea pie)? The only one who made this in our family was my great grandmother. After she died no one made it for some reason. I never made it but I assume it was labour intensive.
Guédille
Now that is something that I associate with Quebec. The closest I've seen to it elsewhere is the Maritime version of the Lobster Roll.
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Guédille isn't even closely related to lobster roll!
It's actually a close cousin to poutine. It's poutine with hot chicken sauce and peas... you can add pulled chicken to it.
I'm wondering, is rappie pie closely related to Poutine Rapée? (which inherently has nothing to do with regular poutine)
Friscot? never heard of this one...
If I guess cipaille to me some sort of fish pie, would I be wrong?
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I can feel my arteries clogging just reading this thread :o
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The lobster roll I had out east was just like a guédille but with lobster instead of the meat. They called it a lobster roll in English but it was very different then any lobster roll I ever had.
Cipaille can be made with seafood, and often in Quebec I'm told that is how it is eaten, but when we ate it it was with game meat or tourtiere meat, layered with potatoes & pastry usually in a loaf pan. Poutine Rapée are the potato / pork dumplings. Rappie pie is usually in a casserole dish made up of grated potatoes that has been pressed of liquid and then broth & meat are added. Then cooked in the oven. I've usually had it with pork or chicken but out east they'll eat it with seafood. Fricot is a chicken stew that you sometimes have with dumplings (poutines).
arteries clogging
Not a lot of vegetables are used in French Canadian cuisine.
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Well... I think the potato is a vegetable... so that counts as one ;D
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You know, this is the sort of erudite discussion that makes FW a good read....
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You know, we always pride ourselves on being a constant source of edifying conversation and totally pointless information ;D
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We probably should include photos of these foods...
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I'm in the States. You Canucks gotta get on that.
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That's why you need to come up north for a visit :)
We also have in Montreal the best bagels in the world. They're so good that they were sent to the international space station!
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Actually, I do have 2 girls in MTL bugging me to come up there ;) And I would love to make the NYC/MTL bagel comparison for myself. The rivalry is world-famous :) I would bring you some Murray's bagels, but they are the world's best bagels when they are fresh, and that's the only state they should be eaten in.
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I'd go to Montreal for the bagels, that's one reason I like to go to NYC. I understand H&H went out of business. Last time I was there I was getting them at Tribeca Bagels.
I had my wife bring me back some bagels when she was there several years ago. I set them on top of the refrigerator when I went to bed. When I got up in the morning I found the bag tore open and nothing but crumbs. The cat must have pushed them off for the dog. My wife laughed and told me she bought whatever they had at the airport as she was leaving because she forgot to get them in the city.
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You gotta be careful in NYC in the sense that your standard cornershop/bodega will sell items called "bagels" which are actually just round loaves of bread with holes in the center. You have to go to a respectable place to get a respectable bagel. Let's justify your pets' behavior by saying that they noticed your wife had inadvertently purchased some of these "bagel-shaped items" and decided to save you the pain of eating them :)
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You gotta be careful in NYC in the sense that your standard cornershop/bodega will sell items called "bagels" which are actually just round loaves of bread with holes in the center. You have to go to a respectable place to get a respectable bagel. Let's justify your pets' behavior by saying that they noticed your wife had inadvertently purchased some of these "bagel-shaped items" and decided to save you the pain of eating them :)
She made up for it by having a friend bring me some proper bagels a few weeks later. It's very hard to find good bagels near my home, the best ones I've found are 90 miles away. Most stores around here sell the bagel shaped bread.
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Personally, I am a fairmount (http://www.fairmountbagel.com/) man, but was in NYC recently. How do 'brooklyn bagels' fit in the desirability matrix, Satish? I thought they were OK. I had limited time and and was more pizza-focused.
You gotta be careful in NYC in the sense that your standard cornershop/bodega will sell items called "bagels" which are actually just round loaves of bread with holes in the center. You have to go to a respectable place to get a respectable bagel. Let's justify your pets' behavior by saying that they noticed your wife had inadvertently purchased some of these "bagel-shaped items" and decided to save you the pain of eating them :)
She made up for it by having a friend bring me some proper bagels a few weeks later. It's very hard to find good bagels near my home, the best ones I've found are 90 miles away. Most stores around here sell the bagel shaped bread.
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You gotta be careful in NYC in the sense that your standard cornershop/bodega will sell items called "bagels" which are actually just round loaves of bread with holes in the center.
Same thing here. Most people who get them at the grocery store have absolutely no idea of what is a fantastic bagel.
For me, it absolutely has to be hand rolled and dipped in boiling sugar water before being cooked in a wood oven. Unevenness makes them even better!
And yes, I've had Fairmount's bagels. I've had Saint-Viateur's bagels. Fairmount is still the best for me (but there's a definite bagel war in town with people picking sides :) )
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No love for your own wood oven baked Montreal style bagel Francois?
EDIT: sorry delayed post from offline.
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Haha the st viatuer vs fairmont is an age old battle! I remember when I was introduced to them 25 years ago I was told to pick a side.
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No love for your own wood oven baked Montreal style bagel Francois?
Like I said, Fairmount's is the best for my tastebuds. And they do them the proper way.
It's nice when you go to their shop and you see the bakers rolling the bagels, the smell of fresh dough, the crackling of the fire, the way they pick-up the bagels on those long wooden planks... besides, they're also open 24/7
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I think Chef Ramsey needs to go to Canada as soon as possible and sort out your eating habits and:-)
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Fairmount bagel is the best for me as well. When I first moved to this area of Ontario, there was a place that was owned by a guy who trained at Fairmount and he made a close approximation of the ones I had in Montreal. Sadly, the bakery changed hands and the quality went downhill quick.
Those doughnut shaped bread rolls are not the same as a good bagel. Its an insult to both bread and bagels to call those things bagels. Call it doughnut bread, anything, just don't call them a good bagel.
We didn't even talk about Sugar Pie in this thread. Or my childhood favourite - pets de Soeur (literally Nun's farts) which is sort of a cinnamon roll pastry.
I think Chef Ramsey needs to go to Canada as soon as possible and sort out your eating habits and:-)
Bring it on, he can learn some new swear words.
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I think someone needs to send me some Saint-Viateur's and Fairmount bagels so I can determine which is better. ;D
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was surprised by the popularity of lobster rolls in Nova Scotia.
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I think someone needs to send me some Saint-Viateur's and Fairmount bagels so I can determine which is better. ;D
Actually I think you need to go to Montreal and go show up at the two stores in the wee hours after a night of carousing. That was how I was told you decide which one was best. ;-)
I am getting the next best thing tho, a friend is coming back from Montreal and bringing me some from fairmont - but I had to promise I would eat them as soon as he got them to me :-)
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Few people know that they can be frozen quite successfully. Slice, put in zipper bags, freeze, take out of the freezer and thaw in the toaster.
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Those bagels really need to be eaten the day they are made though you can freeze them. One trick some bakeries use is to add rye flour to the bagels as it is hygroscopic (holds water molecules from the atmosphere) though not everybody uses it. With just wheat flour it dries out quickly - only good for bread crumbs and toast. So yeah you just need to go to Montreal! And you can have some poutine!
a friend is coming back from Montreal and bringing me some from fairmont
Don't let the kids eat them and let me have one!
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you know you can buy fairmont bagels in costco in montreal.
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you know you can buy fairmont bagels in costco in montreal.
sacrilege :o :o :o
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And if you check out their website http://www.fairmountbagel.com/ (http://www.fairmountbagel.com/)
I think they can even ship them out :)
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As I was reading this thread my friend said I would have fairmont bagels in an hour!mike I will save one or two for you!!!