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Ladies and gentlemen! Introducing....

post #1 of 4
11/22/08 at 3:57am
Thread Starter 
Hi everyone!

I'm a foodie. This should work out well. :smiles:

My favorites: Borsh (no t), real-deal poutine, eggs benny, any form of dumpling/perogi/tortelini, butterchicken with naan, most soups, fattening salads (love the concept), bread, sesame anything, rosemary, salmon sashimi, cheese, crepes, beer, wine, and a good ceasar. Not particularly in that order... though that would be quite the feast. I think I may be hungry right now :rolleyes:

Cheers!
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post #2 of 4
11/22/08 at 2:55pm
Hello Neeps! Welcome to Chef Talk. This will work out well indeed. Chef Talk is a wonderful place for home cooks like you and me, who have adventurous palates and are open to learning more about food from everywhere.

For instance, poutine is something I regret not trying when I was in French Canada for a visit some years ago. Care to share your favorite recipe?

We hope you enjoy the forums, but don't miss the blogs, cooking articles, photos, and more. I hope we see you again soon and often.

Regards,
Mezzaluna
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post #3 of 4
11/22/08 at 3:18pm
Neeps?

Do you have Scots antecedents?!

Welcome, by the way!
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post #4 of 4
11/23/08 at 1:13am
Thread Starter 
About the scottish decent: sorry the name is misleading, I'm 100% French Canadian, in fact. Neeps is just a great food name because first off, it's cute, and second, it sounds like the onomatopoeia of pinching one's nose :roll:

About the poutine... mmmm poutine....

I believe the real deal is from Quebec, but I'm biased :lol:

The thing is, for the best poutine, three things are essential.

1. Fries: good quality cooking potatoes, twice-fried belgian style. I like mine with peels on them.
2. Cheese: here's the hard part. And most essential, IMO. Whatever you do, do not use grated cheese. What you need is fresh briny cheddar curds, really really fresh actually, they must be day fresh for best results. And room temperature. The trick to tell if it is day fresh is if the cheese makes a squeaking sound when you bite into it.
3. Sauce: It is NOT gravy. It's really like a chicken veloute, with a bit of sugar and spice to it. It's better to have it slightly more liquid so it can soak the cheese and fries.

Layer in that order. It's a real heart attack in a box!
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