CrowBiz

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Posts Tagged ‘cheese’

Poutine Party!

Posted by crowbiz on December 18, 2009

Wow, talk about an unexpected intersection of culinary slumming and winter sports!  After one of his late night “senior” hockey games, Mr Crow and cohorts went for their usual drinks and tavern chow and chat.  It was here that Mr met the friend of a friend – a transplanted Canadian – who joined the game that night and (O, Fate!) they got talking about poutine.  Anyone unfamiliar with this topic and my feeling for it needs to do some homework by reading THIS first.

Welllllll, as they say, one thing led to another, and after more back-slapping, beer-swilling and explanation of “poutine” to middleman Rob, it was decided that a homemade poutine party was in order, and that Marc, as the home-country expert, would cook.  Naturally, Mr Crow did the right thing by waking me at 2:00am to tell me about this wildly fortunate turn of events – and he didn’t even have to repeat it 6 hours later when I got up.

Calls were made.  Supplies were garnered.  And to help the gig, Marc got an early Christmas present from his wife, Amy:  a double basket Presto ProFry Deep Fryer.  Look, creating and raising beautiful children together is one thing, but the gift of a deep fryer is a level of love and understanding that few couples could ever hope to achieve.  Can’t you just smell it now?

Double trouble

 

(Incidentally, the frying was done outside on the patio, because despite one’s abiding love of fries, it’s not something you want to smell wafting up from your couch three weeks later when you plop down to watch the idiot box.)

Of course, real cheese curd was used, not shredded cheese.  Here’s Mr Crow getting handy with the curd chopping.  It’s not often that you can appreciate when your mate cuts the cheese, but there you go…..  And Rob, whose culinary expertise is best realized with cold cereal and milk, does a bang-up job stirring the packaged beef gravy.  Yes, packaged.  This experience was meant to replicate the fry truck experience, and therefore, ingredients and prep followed the humble route.  You don’t see roadside fry slingers rendering and reducing stock, fer chrissake.

How many men look this good when cutting the cheese?

 

Whisk, Rob, whisk like the wind!

 

Before the party assembled, Marc hand-cut a huge batch of fries using Russet potatoes.  I cannot offer critique here, and thus defer all tuber matters to Marc, who hails from a small Ontario town and is steeped in poutine heritage.  The man speaks French, folks; it’s not for me to question.  

There's nothing like a poutine grin

 

They turned out fabulously.  Initially, Marc was concerned that they were coming out too crispy, normally a desirable quality in fries.  But the best poutine manifests as flabby but intact  once the gravy works its magic – and so it was with our group effort batch.  Without reservation, I can say this rivals the best I’ve ever shoveled into my poutine-hole; in fact, I should say it surpasses it, since it was made by people I know and trust to touch my food, whereas normally, poutine from fry wagons are delivered through a tiny window that offers no view to the food prep area, probably for good reason. 

Here are a few close-ups, which – unless you’re the kind of person who claims to like sorghum and ToFurky – should get your heart beating fast.  Or stop it entirely.  Though I can be sated entirely with poutine, I inexplicably also consumed a chili dog and a heaping bowl of chocolate bread pudding.  We swung by Gates Circle Hospital on the way home for some drive-through angioplasty and never felt better.

And I defy any  wanna-be food writer to use “flabby but intact” as a superlative.

Hot gravy melts cheese curd and softens fries - perfect!

 

Ideal consistency: yielding and still hot

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