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An American's attempt at poutine.

Home-made cheese curd, home-made fries.

Beef gravy with demi-glace and butter and shallots and black pepper and a light brown roux. (Christey couldn't keep her fingers out of the picture).

Not bad (actually, really, really good). I thought the gravy was too thick, so I thinned it, but too much. I should have left it as it was. Now that I think I have the basics, I'm going to expand on it a lot this weekend...

(I think it was too pale, too. Canadians, what do you think? Okay for a first attempt?)

Date: 2010-10-15 02:12 am (UTC)
From: [identity profile] pixelfish.livejournal.com
Come make me some! I miss poutine!

Date: 2010-10-15 02:16 am (UTC)
From: [identity profile] petermarcus.livejournal.com
Congrats on the hitchening! I've been following it.

I just talked with Paul Gagne today and gave him a very abbreviated version of your adventures, and he said: "Well, it's about time." So you could add him to the list ;)

The poutine was really, really good!

Date: 2010-10-15 02:26 am (UTC)
From: [identity profile] jenont.livejournal.com
The gravy should be really brown but man Peter, you have me salivating.. SOOO jealous of Christey right now!!

Date: 2010-10-15 02:32 am (UTC)
From: [identity profile] petermarcus.livejournal.com
I was hoping for a comment from someone with a history from the French part of Canada ;) Even though it tasted nicely beefy, it was light colored, like a turkey gravy. I think I'm going to toast the roux a little more to make it darker in my next attempt this weekend.

The problem with using home-made beef stock instead of the industrial cubes, is that it's more flavorful, but less colorful.

Date: 2010-10-15 10:01 am (UTC)
From: [identity profile] pixelfish.livejournal.com
I always preferred chicken gravy. Most places out west ask which gravy you prefer.

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