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#11
Feb 4 2016 10:30pm
Quote (card_sultan @ Feb 4 2016 01:03am)
pic is actually wrong - the gravy needs to be hot enough to melt the cheese curds.

good poutine is like Crack :drool:


Actually no. It should melt a little bit, but if it's same day fresh cheese it should mostly keep its shape. Old cheese curd will melt like mozzarella, which is nasty.
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#12
Feb 4 2016 11:10pm


American poutine.
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#13
Feb 4 2016 11:23pm
Quote (NekoSama @ Feb 5 2016 12:10am)
http://www.lakegenevacountrymeats.com/wp-content/uploads/Flipped-Searing-Tenderloin-Filet.jpg

American poutine.


nan, that's a steak buddy. we have those around here as well.
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#14
Feb 4 2016 11:58pm
Quebec Have Best Poutine
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#15
Feb 7 2016 04:21am
Quebec Have Best Poutine
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#16
Feb 7 2016 03:04pm
Poutine Have Best Quebec



This post was edited by ReturnFormer on Feb 7 2016 03:08pm
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#17
Feb 8 2016 03:56pm
Quebec Have Best Poutine
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#18
Feb 9 2016 05:14pm
Quebec Have Best Poutine
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#19
Feb 10 2016 07:16am
Quebec Have Best Poutine
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#20
Feb 10 2016 10:58pm
Quebec Have Best Poutine
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