gogoblender 3,072 Posted April 1, 2012 Author Share Posted April 1, 2012 pah...that's nothing gogo Link to comment
chattius 2,535 Posted April 2, 2012 Share Posted April 2, 2012 Did another try to do a localized poutine replacement: Beef added as minced meat with some vegs and spices (onion, tomato, ...) Pork added as boar bacon Cheese as a sauce made from overripe (SMELLY) selfmade Handcheese, contrast to tasty boar french fries and as a BBQ sauce : fat releasing from lard pieces till pieces are cross, used lard fat to roast onions onions, added some verjuice and flour Idea was based on this german recipe: http://www.kochbar.de/rezepte/hackfleischrolle.html Form a bed with bacon layer minced meat layer cheese layer miced meat and a final bacon layer yummy Imagine the french fries and the lard/onion sauce added Used up overipe and smelly hand cheese (kids told me to remove to eat it or throw it away), cut away beef pieces from doing roulades, a not so fine self made boar bacon (was too fast dried and better be used in a pan than raw on bread), needed onion scales for easter and lard hide for easter... So nothing to loose and all to win... Worked better than expected. Onion scales give a nice natural brown colour for easter eggs, looks like marble if layed in an anthill (anthill at easter is family tradition) After being coloured (and marblelized) the eggs are rubbed with the lard-hide to make it shiny and close pores. Eggs can do 5 weeks uneaten this way. Link to comment
gogoblender 3,072 Posted April 3, 2012 Author Share Posted April 3, 2012 omgod, that's awesome Chattius, good job on this! I was sold when you had all that bacon draped across the bottom of the pan How much exercise do we need to burn off something like this huh ^^ gogo Link to comment
Flooxim 49 Posted September 30, 2012 Share Posted September 30, 2012 I went at Mont-Tremblant yesterday because I got told that their poutine is amazing. It was pretty good indeed : Max Link to comment
gogoblender 3,072 Posted October 1, 2012 Author Share Posted October 1, 2012 good pic Mont tremblay the ski hill? Is there something special they are doing with their poutine that makes it distinct? gogo Link to comment
Flooxim 49 Posted October 1, 2012 Share Posted October 1, 2012 I'd say yes, although I didn't get to see how it was prepared. Here's another poutine with pork and hot sausage in it: Max Link to comment
essjayehm 58 Posted October 1, 2012 Share Posted October 1, 2012 evol Max... making me hungry. On a somewhat related note, according to *some* survey, ~ 60% of people classified poutine as a "vegtable"... I don't know the context of the question asked, but it did give me a chuckle as I caught that little bit of infos. I suppose if you think about that last dish Max posted, it has all the food groups covered... meat, vegtables, grains (gravy), and milk (cheese). Put it all together, and it goes into the 5th food group: Junk Food Link to comment
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