Carin from A Little Bookish who already gave me the idea to my Marmite test last week mentioned Poutine on twitter a couple of days ago. Right, I have heard of Poutine before and was always wondering about it. It is supposed to be delicious, if slightly unhealthy, but we will leave the health concerns out of this.
So, today I need the help of Canadians and other Poutine lovers. What better opportunity than the weekend cooking. We had a long discussion about the ingredients of Poutine. Some say it can be made with cheese, others insist on cheese curds.
- What kind of cheese? Mozzarella or another kind? I suppose it has to have the ability to melt, right?
- The dictionary translates cheese curds as “Quark”, but somehow I can’t see Quark being used. Judith suggested it might be cottage cheese, which seems to be a bit closer from the looks of it, but is it really? I have no idea! There is no other translation for cheese curds, so I have no clue what to buy. What exactly IS cheese curds?
- Can you buy cheese curds in the shop? What does it look like exactly? Can I make Poutine with cheese instead or is that a deviation?
- About the gravy: Has anybody ever had Poutine with vegetarian gravy? Is that a sacrilege?
I want to re-create the Poutine experience but maybe need to adapt it a bit to European circumstances. Thanks already for any tips and hints. I need all the help I can get.
Weekend Cooking is hosted by Beth Fish Reads
Poutine sign image by sashamd on flickr.