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Preview: Comments on: La poutine: How to make the ultimate geek food

Comments on: How to Make Poutine at Home: A Basic Guide



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By: Smeh

Tue, 28 Feb 2012 04:22:00 +0000

This is a pretty popular dish on the Isle of Man too.. but we just use cheddar and call it chips, cheese and gravy.. :P



By: David James

Sun, 12 Feb 2012 00:41:19 +0000

Love living in Montreal for this one reason alone - here on Ile-des-Soeurs we don't have a great spot for poutine, tho maybe I'm wrong...



By: Aaa

Mon, 27 Jun 2011 15:24:00 +0000

The poutine was invented in Beauce apparently but was made famous by the restaurent Ashton that you can only find in Quebec City and Beauce (it 1 hour south of Quebec city) THe story say it a customer that was asking cheese on his Sauce and French fries dish everyday. So whatever you think the best one is from Ashton since it is THE restaurent that made it known to the world.



By: Milady E Gingras

Tue, 31 May 2011 13:42:00 +0000

In fact in our word for "hospital" there is no "S"... It's written "Hôpital" in french...  And as for the cheese, cut it in little cubes, works better than shredded or grated cheese^^



By: Chad Burke

Tue, 31 May 2011 12:07:00 +0000

See, I don't that about the french/psuedofrench language. You won't pronounce the 's' in  L'Hospital, but you can think up an imaginary one in a word as easy at Poutine. But anyways, for an easy way to make it in the states, especially if you're not fond of the idea of cheese curds(honestly the name throws me off), just douse fries in pork or turkey gravy and add shredded Mozzarella. I go to university in New York and that's how they make it. One day I'll try the legitimate version, but to do that, I'm heading up further north. And for that, I need a passport.



By: André Pouliot

Tue, 31 May 2011 11:40:00 +0000

 If you have cheese curd and they aren't fresh enough. You can try to make them fresh again by putting it in a cauldron full of milk. Heating it a little bit, but not to much and after a few minute it will be like fresh cheese curds. Enjoy



By: Zoe

Tue, 31 May 2011 10:44:00 +0000

im sticking with my stuffed crust pizza.



By: CAsteve

Tue, 05 Apr 2011 17:31:00 +0000

And for any Californians out there, next time you go to In & Out Ask for your fries "animal style".



By: CAsteve

Tue, 05 Apr 2011 17:31:00 +0000

And for any Californians out there, next time you go to In & Out Ask for your fries "animal style".



By: Stewart Dawson

Wed, 01 Dec 2010 01:46:00 +0000

Err... why not just mix the flower and butter over medium heat before hand to create a Roux, thereby eliminating the need for straining and getting rid of any "floury" taste in the finished sauce? Roux is the last word in thickening stuff.



By: Heb

Wed, 06 Oct 2010 01:53:00 +0000

YEAAAHHHH QUEBEC :D Do try a poutine after a big night of partying (like 3 or 4 A.M) it's deliciouuuuus I prefer having just a little sauce (and on the side) because wet fries are GROSS



By: Cinnamon

Tue, 21 Sep 2010 17:20:00 +0000

Any Harvey's or Burger King in Brockville/Prescott should have them. You can get one in a combo meal instead of fries for a little extra.