Newbie from Canada

Calendyr said:
Poutine is not exactly hard to make if you want some ;)

LOL
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Hard to get some quality fresh "squeeky" white cheese curds in South Louisiana.... and I REFUSE to cut some cheap mozzarella cubes (disgusting). I have poutine gravy mix that my parents either bring down or ship when they don't come visit. When I do go visit, I do make a point of eating one/day.......

If you have a way to export me some curds on the cheap, I will pay you handsomely. The last time I tried, the overnight shipment requirements and cost was just plain ridiculous.
 
Dr_Pain said:
Hard to get some quality fresh "squeeky" white cheese curds in South Louisiana.... and I REFUSE to cut some cheap mozzarella cubes (disgusting). I have poutine gravy mix that my parents either bring down or ship when they don't come visit. When I do go visit, I do make a point of eating one/day.......

If you have a way to export me some curds on the cheap, I will pay you handsomely. The last time I tried, the overnight shipment requirements and cost was just plain ridiculous.
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Try using shreaded cheeze. I find it a lot better than curds personally. You can use chedar or mozzarella.
 
Calendyr said:
Try using shreaded cheeze. I find it a lot better than curds personally. You can use chedar or mozzarella.
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You see, I am a purist..... Shredded cheese makes for a good "stretch show", but does not give you that hot/cold contrast (hot fries and gravy to cold cheese), does not give you the rebounding bite of the curd, and does not give you that salty sweet goodness of a true fresh curd. Shreds make a nice "au gratin", or tasty cheese fries, but that is not a poutine. Dang it..... it is way too early for me to be talking about food, especially not poutine!
 
hi my name is fred iam new to this forum i own a moblie auto detailing business i live on vancouver island bc
 
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