food Make your best taco.
- Thread starter texas blues
- Start date
Ashen said:
On one hand.
I say.
What do you have against gravy?
On the other.
I say.
I've never had poutine in Knuckistan.
Your pic shows very little if any.
Gravy.
I get the cheese curds.
But how is it differnt' than just.
Fries with melted cheese?
The forum needs to be edumaficated.
I do too!
You don't want soggy fries, you just want the gravy to coat, you toss them in a bowl for a good coating so they don't sit in gravy. The look legit to me.
meanwhile at TB's house, under the Gorton's...
THP.
Nice.
I'd try those.
But not now.
I have bacon.
Cheeseburgers.
And chiltepin ranch queso.
To do up later today.
Nice.
I'd try those.
But not now.
I have bacon.
Cheeseburgers.
And chiltepin ranch queso.
To do up later today.
To be honest that was maybe a c + effort poutine. Last minute request from the wife because we bought curds at the maple syrup festival earlier in the day. Typically the guy we get them from has good fresh curds but I think those were at least a couple days old. No squeak, and didn't melt very well. We had Yukons which are ok for fries but I prefer russets. Browned onion, garlic and herbs with chicken stock for the gravy.
There is plenty of crappy poutine at places around here. Since it is really only three elements, they all need to be as close to perfect as possible for truly good poutine.
The fresh squeaky curds are really what it is about.
Fresh curds made same day, preferably still warm when you buy them for max squeak , crispy thicker cut fries (double fried) , Imo herb roasted chicken gravy is the only way to go.
Layering is a thing
Curds, gravy over them, hot fries to encourage melting , more curds, gravy, fries. Gravy again Curds on top that don't get scmelty. You want some squeaky curds and some shmelty.
A little squeaky cheese science. Btw those white curds he is eating to demonstrate the squeak are hands down the best I have ever had. Gunn's hills cheese in general is fantastic though.
https://youtu.be/29zoZL4V9M8
There is plenty of crappy poutine at places around here. Since it is really only three elements, they all need to be as close to perfect as possible for truly good poutine.
The fresh squeaky curds are really what it is about.
Fresh curds made same day, preferably still warm when you buy them for max squeak , crispy thicker cut fries (double fried) , Imo herb roasted chicken gravy is the only way to go.
Layering is a thing
Curds, gravy over them, hot fries to encourage melting , more curds, gravy, fries. Gravy again Curds on top that don't get scmelty. You want some squeaky curds and some shmelty.
A little squeaky cheese science. Btw those white curds he is eating to demonstrate the squeak are hands down the best I have ever had. Gunn's hills cheese in general is fantastic though.
https://youtu.be/29zoZL4V9M8
French fries, ranch, poutine, gravy, moray eels and SNL in the taco thread. I wanna go John Goodman as the football coach in Revenge of the Nerds on all you derailing bastiges, trouble is the content is amazing and funny.
So, let's taco shall we?
Hardshells. Shredded monterray jack. picadillo. refried beans. sour cream. iceberg. finished off with a touch of test batch # 21, the renegade. I wish I had more hardshells.
Closer up. For maximum viewage.
ya bruh
So, let's taco shall we?
Hardshells. Shredded monterray jack. picadillo. refried beans. sour cream. iceberg. finished off with a touch of test batch # 21, the renegade. I wish I had more hardshells.
Closer up. For maximum viewage.
ya bruh
Sounds like something TB made on one of his Alaska trips...SmokenFire said:
The Hot Pepper said:Sounds like something TB made on one of his Alaska trips...
Unagi poutine
https://www.opentable.com/r/ikemen-ramen-bar-calgary?ref=8101
just got back from a local new to us, Mexican restaurant...
had Al Pastor and Cochinita Pibil tacos, and a Poblano Chile Relleno (the other Mexican food place we go to uses weak hatch/anaheim chilies for rellenos ) i liked the traditional Poblano for a change
the 3 house salsas were all good as well
did not get pics, so; " it must have never happened
", guess i'll have to go there again and re-create my order 
had Al Pastor and Cochinita Pibil tacos, and a Poblano Chile Relleno (the other Mexican food place we go to uses weak hatch/anaheim chilies for rellenos ) i liked the traditional Poblano for a change
the 3 house salsas were all good as well
did not get pics, so; " it must have never happened
", guess i'll have to go there again and re-create my order I like rellenos with poblano too. Last time i had it the pepper was a good hot one. That dont happen often. My brother's poblano had pretty much no heat. I called the waiter over and told him it was DELICIOUS!!!.
Its taco night!!!
texas blues said:
At my house too, I'm making those regular ground beef tacos and a few enchiladas for good measure. I couldn't find whole chilies in a can or fresh to make rellenos, I guess I could've used Anaheim's.
Ashen said:
I had to look up Poutine, so it's like a Philly cheese steak with fries and gravy instead of bread that you eat with chop sticks?
https://www.youtube.com/watch?v=nxvO9_ffo6E
um no
Comedy.
It is inevitable.
That was a pretty good.
For a mukbang.
It is inevitable.
That was a pretty good.
For a mukbang.
Rajun Gardener said:
I had to look up Poutine, so it's like a Philly cheese steak with fries and gravy instead of bread that you eat with chop sticks?
https://www.youtube.com/watch?v=nxvO9_ffo6E
Poutine is french fries with cheese curds and gravy. It is not meant to be served with pulled pork or any other gd thing but cheese curds and gravy. Furthermore the curds need be as fresh as possible, and the gravy need be light and on the thinner side - not some glop that can stand a spoon. Do not give me cheese sauce and the gravy you use on the meatloaf special and call it poutine. Do not add steak or chicken or mushrooms or any other fkn thing in some feeble attempt to 'dress it up'. Proper poutine is a perfect dish unto itself, and you only debase yourself trying to improve perfection.
THE proper poutine is as follows:
1. Hot fresh crispy fries are tossed in a bit of gravy. For me that's usually a light brown gravy, not too thick, not too thin.
2. Said fries are then topped with cheese curds to taste.
3. A bit more gravy is drizzled over. Not too much mind you, the poutine gods hate soggy fries.
If you want to get fancy and garnish with some chives and chopped jalas I will not deduct points from your dish. Pretty much anything else will see serious deductions.
Poutine, with perhaps tourtiere and possibly their pea soup, are the only worthy things Quebec has managed to export food wise.
And now back to tacos.
SNF, in the taco thread???????
Tacos.
Corn tortillah's.
80/20 ground beef.
Cast ironed.
Dried pequins.
Leftover grilled onion.
Parts unknown chile powder.
Hot ass bo-hunk paprika.
Mezcun cotija cheese.
Thickass avocado ranch.
Home made salsa.
Lime wedges.
Pie hole it.
Like your last meal.
I am.
Rocked.
Corn tortillah's.
80/20 ground beef.
Cast ironed.
Dried pequins.
Leftover grilled onion.
Parts unknown chile powder.
Hot ass bo-hunk paprika.
Mezcun cotija cheese.
Thickass avocado ranch.
Home made salsa.
Lime wedges.
Pie hole it.
Like your last meal.
I am.
Rocked.