Poutine, etc.

December13

My son is a great cook.  I think it is because he has always seen his Dad move with ease in the kitchen.  He makes killer omelets and breakfast potatoes. He also does strange things like put a layer of potato chips in his sandwiches.  He’s all about texture and crunch he proclaims!  Today he made me poutine for lunch.  His were very good if not authentic.  Because it was all that we had in the house, he used beef gravy where I prefer a peppery chicken or turkey gravy and he topped them with grated mozzarella, whereas everyone knows that fresh cheese curds are the way to go.poutine

The first time I had ever tasted a cheese curd was in the food barn (more like an arena) at the Minnesota State Fair.  They were served at room temperature to be soft, slightly oily, slightly salty and oh so delicious.  That was also the first time I had ever had a corn dog (not my cup of tea) and the first time that I saw Kenny Loggins in concert (but now I’m aging myself).

According to Wikipedia poutine was invented in 1957 in rural Quebec, when a customer ordered fries while waiting for his cheese curds from the cheese factory in Kingsey Falls.  The owner is said to have exclaimed ça va faire une maudite poutine (“it will make a damn mess”), hence the name. The sauce was allegedly added later, to keep the fries warm longer.

I don’t know of a restaurant in Winnipeg that makes their poutine with fresh cheese curds.  I do know of many that have perfected the French fry.  My recent indulgence was at George’s on Henderson Hwy. this weekend.  Served in a bag, crunchy on the outside and soft and potatoey on the inside with malt vinegar and lots of salts-yum.

Where is your favourite fry place?  Do you know who makes poutine with fresh cheese curds?  Where do you buy cheese curds for home cooking?


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