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NOV 09, 2005 09:24 PM
NOV 09, 2005 09:25 PM
Aya said:
Its a poutine.
French fries. Cheese curds. Gravy. Goodness.
[Edited on Nov 08, 2005 by Aya]
Thank God for the poutine shots from Behind. Is all I'm sayin.
Quirky
Birmingham, AL
October 2005
NOV 09, 2005 09:38 PM
NOV 09, 2005 09:53 PM
NOV 09, 2005 10:03 PM
Poutine rocks!! One of the best things to come out of Quebec!!!
You can have it with any shredded cheese but it really should be made with proper cheese curds, which I've only heard of being available in Quebec.
MCDonald's tried to sell it a few years back but it didn't go over to well.
I love that white Gravy which is also hard to obtain here (Vancouver). I first had it in L.A. with biscuits and sausage patties.
When I was in Scotland, you could get a dish called "stovies" at pubs, probably the cheapest thing on the menu, and it was basically mashed potatoes, gravy and grill "scrappings" and topped with 2 oat cakes (little round oat cookies/biscuts)!
I LOVE STOVIES with a pint of dark ale or stout on an autumn afternoon.
It is one of the I most look forward to when next I got to Scotland. (That and the possibility of having a pint with AnnaLee 
)
NOV 09, 2005 10:09 PM
Lemonkid said:
Aya said:
Its a poutine.
French fries. Cheese curds. Gravy. Goodness.
[Edited on Nov 08, 2005 by Aya]
Daaaaaaaaaaaaaaamn straight.
I will forever owe DreamMaker a debt of gratitude for introducing me to poutine. Although it is one of the nastiest things on the planet if it gets cold, while still piping hot it's almost too good even for god.
Malinko
HOPEFUL
Montreal, QC
NOV 09, 2005 10:19 PM
NOV 09, 2005 11:29 PM
PsychicGoldfish said:
My experience with disgusting food service has taught me that gravy grows a sort of skin very quickly. I am not down with the gravy anymore. That job also turned me off of alfredo, forever. 
That's almost unbearably sad
NOV 09, 2005 11:38 PM
mmmmm brown turkey gravy on rocky rhode ice cream.....
NOV 25, 2005 01:22 AM
NOV 25, 2005 01:57 AM
NOV 25, 2005 08:09 AM
NOV 25, 2005 08:11 AM
NOV 25, 2005 08:19 AM
NOV 25, 2005 08:22 AM
nic! ha! 
[Edited on Nov 25, 2005 by sTiF_LiL_broKeN]
NOV 25, 2005 08:57 AM
ClubsBabyJesus said:
rosencratz said:
but a veloute is made with stock, is that a sauce or gravy?
Stock is animal juice so I would guess a gravy. I really don't know much about veloute. I'll do more research and get back to ya.
ok. It is like this:
All gravy is a type of sauce but all sauce is not gravy.
Any sauce made with animal fat, drippings, stock, whatever, is a gravy.
I'm such a culinary dork
NOV 25, 2005 10:46 AM
NOV 25, 2005 10:50 AM
Quirky
Birmingham, AL
October 2005
NOV 25, 2005 01:27 PM
NOV 25, 2005 09:23 PM
NOV 29, 2005 10:16 PM
NOV 30, 2005 06:25 AM
NOV 30, 2005 06:46 AM
NOV 30, 2005 06:50 AM
On fried foods....
[Edited because my computer skills are lacking after working all night ]
[Edited on Nov 30, 2005 by mistress]
rosencratz
Israel
July 2005
NOV 09, 2005 08:31 PM