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I think it's cheese curds like poutine *Edit* what they said
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Apr 3, 2018 11:51
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| # ? Jun 7, 2024 02:49 |
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sushi poutine. there is nothing sacred in this world
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Apr 3, 2018 12:02
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More like poo-tine
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Apr 3, 2018 12:34
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RaspberryCommie posted:The powder is way better. I, I, I just don't understand. Growing up I always preferred Velveeta shells and cheese over the Kraft powdered stuff. I suspect it was because Velveeta was more expensive, so it was a treat vs getting Kraft fairly regularly. I still prefer the Velveeta over Kraft due to the fact that I don't need to have milk around to prepare it, and as a bachelor, there's been plenty of times that I don't want to take a sip of the milk.
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Apr 3, 2018 12:42
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Cheese at room temperature should not have the texture of velveeta. I bet the powder has more actual cheese in it.
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Apr 3, 2018 12:44
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My friends used to eat chunks of Velveeta on Saltines at our sleepovers 
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Apr 3, 2018 12:49
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would so loving hard
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Apr 3, 2018 12:56
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Mu Zeta posted:Cheese at room temperature should not have the texture of velveeta. I bet the powder has more actual cheese in it. Eh, I'm ok with shelf stable cheese, because you're not supposed to eat it at room temperature.
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Apr 3, 2018 13:01
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Apr 3, 2018 15:17
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The only problem with that sushi poutine is that the gravy looks thin and the cheese isn't melty
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Apr 3, 2018 15:33
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Seriously. That gravy is water.
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Apr 3, 2018 16:26
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Picnic Princess posted:Seriously. That gravy is water. People are water too if you think about it
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Apr 3, 2018 16:30
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Add one can tuna, one can peas, and two leftover Taco Bell hot sauce packets. Pair with Steel Reserve, the gnarly kind from the can. Welcome to university gourmet.
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Apr 3, 2018 16:33
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You must be shapeless, formless, like gravy. When you pour gravy in a cup, it becomes the cup. When you pour gravy in a bottle, it becomes the bottle. When you pour gravy in a gravy boat, it becomes the gravy boat. Gravy can drip and it can crash. Become like gravy my friend.
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Apr 3, 2018 16:34
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Iron Crowned posted:People are water too if you think about it 
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Apr 3, 2018 16:35
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The best vegan, gluten free mac and cheese substitute from a box is Daiya. It does not look good. The rice pasta is oddly gray, and the cheese substitute paste is chalk white. Tastes okay, though. I'm not even vegan, I just can't eat much cheese because of delayed gastric motility. 
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Apr 3, 2018 16:39
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OutsideAngel posted:Add one can tuna, one can peas, and two leftover Taco Bell hot sauce packets. Pair with Steel Reserve, the gnarly kind from the can. Welcome to university gourmet. Steel Reserve goes with anything, but preferably keep it in the brown paper bag to hide your shame from the world.
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Apr 3, 2018 16:43
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Iron Crowned posted:People are water too if you think about it People are a stew In a casing Like a sausage
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Apr 3, 2018 16:51
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jesus christ what kind of poutine joint would have cloth tablecloths edit: looooool, the quebeoise lady who makes that does a bunch of other weird poo poo. http://sushialamaison.com/a-propos/menu/  ah yes, maple syrup all over my cold as poo poo maki Development has a new favorite as of 17:10 on Apr 3, 2018 |
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Apr 3, 2018 17:01
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People are xiao long bao.
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Apr 3, 2018 17:29
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Development posted:jesus christ what kind of poutine joint would have cloth tablecloths Making maple candy by pouring hot maple syrup in snow is definitely at least a Quebecois thing (don't know about elsewhere). That looks like it is some sort of strawberry fruit sushi so... would.
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Apr 3, 2018 17:40
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Chin Strap posted:Making maple candy by pouring hot maple syrup in snow is definitely at least a Quebecois thing (don't know about elsewhere). That looks like it is some sort of strawberry fruit sushi so... would. my dude, have you ever had frozen rice? the maki needs to be pretty cold in order for the syrup to form 'tire'
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Apr 3, 2018 17:59
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Peanut Butter Cup Cupcakes
MariusLecter has a new favorite as of 18:08 on Apr 3, 2018 |
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Apr 3, 2018 18:03
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The Bloop posted:People are a stew
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Apr 3, 2018 18:18
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zedprime posted:The digestive system is an evolutionary small hop from skin, so humans are topographically donuts. Topographical Toroidity is my band name But yes, we are sentient meat donuts.
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Apr 3, 2018 18:42
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I've never been so aware that I'm basically a big tube as I am when I've eaten too many beans and I have a painful bit of gas bloat that I'm waiting to work its way through me.
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Apr 3, 2018 18:50
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Humans are sloppy burritos that have opened at both ends. Just spewing our filth around like so much drippy bean goo and shredded lettuce. Somehow typing that made me hungry. I am a monster.
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Apr 3, 2018 20:28
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The Bloop posted:People are a stew I prefer to think of myself more of a chili than a stew.
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Apr 3, 2018 20:48
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zedprime posted:The digestive system is an evolutionary small hop from skin, so humans are topographically donuts. use your differential geometry friendo there are also involutions with high curvature despite being toplogically equivalent
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Apr 3, 2018 20:55
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Somewhat related, can a Canadabro tell me what kind of cheese is usually used in poutine ? Being french, I find the idea of fries soacked in gravy and topped with cheese revolting but I do want to try that if I ever go to Canada (unless it's Traditional Processed Dairy Product© imported from your weird neighbour)
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Apr 3, 2018 20:57
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Zanael posted:Somewhat related, can a Canadabro tell me what kind of cheese is usually used in poutine ? Cheese curds of some sort
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Apr 3, 2018 21:09
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Zanael posted:Somewhat related, can a Canadabro tell me what kind of cheese is usually used in poutine ? I don't know, but they are squeaky. The cheese curds make a squeaky noise rubbing against your teeth when you chew. So if you know of a squeaky white cheese curd, it's probably that one.
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Apr 3, 2018 21:14
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heh that person doesn't seem to know that the pasta is an optional side dish
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Apr 3, 2018 21:15
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Zanael posted:Somewhat related, can a Canadabro tell me what kind of cheese is usually used in poutine ? I think mozzarella is used. At the very least the cheese is squeaky and creamy-tasting to contrast the gravy.
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Apr 3, 2018 21:32
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Zipperelli. posted:Stay where you are. I'm calling the police. Matt Hardy is that you? Iron Crowned posted:People are water too if you think about it Bleach is healthy, it's mostly Water, and we are mostly Water, therefore We are Bleach
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Apr 3, 2018 21:33
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Zanael posted:Somewhat related, can a Canadabro tell me what kind of cheese is usually used in poutine ? quote:In the cheesemaking process, the curds are placed in a mold and put under weight to drive the residual whey out and achieve a nice, tightly bonded wheel. Cheese curds are the loose particles or chunks of cheese that form after the curd is cut and drained, and before it is molded (or "hooped"). Looks like any cheese can become cheese curd.
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Apr 3, 2018 21:34
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Cakefarts Carol posted:Looks like any cheese can become cheese curd. The opposite is true. Curds form from cultured milk and rennet, and those curds will form into cheese. Lots of cheeses are made with curds with far too high moisture content to get you poutine-like curds. The curds used in poutine look they're made with mesophilic cultures and cooked at about 100-105 degrees for a while. If you were to make cheese with it, you'd end up with Colby/Cheddar/Jack/Edam/Gouda etc.
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Apr 3, 2018 21:39
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Thanks for reminding me that Beecher's is two blocks away. Dammit.
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Apr 3, 2018 22:29
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Thanks guys. I think I'll try to go to a canadian cuisine restaurant in Paris to try a somewhat close version in the near future. La Maison de la Poutine should do the trick.
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Apr 3, 2018 22:44
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Apr 3, 2018 23:58
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