I’m wary about trying poutine cos I’ve had gravy and cheese on chips before (not at the same time) and found it absolutely horrifying, I’m now almost squeamish even thinking about it. Chips should be with mayo and a bit of salt and that’s it imo. Although if I ever make it to Canada I’ll try it just for the hell of it.
and yeah, I agree with OP (Med?) it would be better if we raised the IQ above room temperature around here
I’m wary about trying poutine cos I’ve had gravy and cheese on chips before (not at the same time) and found it absolutely horrifying, I’m now almost squeamish even thinking about it. Chips should be with mayo and a bit of salt and that’s it imo. Although if I ever make it to Canada I’ll try it just for the hell of it.
and yeah, I agree with OP (Med?) it would be better if we raised the IQ above room temperature around here
It's the most basic thing, as long as you can make good fries ( chips ). Time it so the fries aren't cold when we assemble it, have the hot gravy on standby, cheese curds would be better if they're kinda warm.
Crispy chips, throw in the curds, drench it with hot gravy and let it sit for awhile so the cheese melts.
If you're not experienced at deep frying do not do this, but if you do heat the oil on medium heat; You'll know it's ready if you dip a wooden spoon or chopstick or wooden something in the oil and it kinda fizzes around the object.
I saw some other technique where some dude pre-fried the.... ( Lets just call them potato sticks, chips is wrong, they are french fries ) Pre-fried the sticks froze them and deep fried them again.
When they're cut you soak them in the fridge for 24 hours ( might have been 12 hours, this will probably do. Why I don't know ) Then pre-fry let it sleep and finish off the job the next day. This approach produces high quality... fries.... that come out extra crispy. So what if takes 2 days, this is something you do when trying to impress someone.
If you see white smoke abort operation, white smoke comes before fire. When you fail consult a local man and he'll show you how to do it without blowing up the place. Safety first. Also protect your eyes.
And yeah, I agree with OP (Med?) it would be better if we raised the IQ above room temperature around here
I would like to see your Dutch Mensa results and I don't think IQ matters.
I’m wary about trying poutine cos I’ve had gravy and cheese on chips before (not at the same time) and found it absolutely horrifying, I’m now almost squeamish even thinking about it. Chips should be with mayo and a bit of salt and that’s it imo. Although if I ever make it to Canada I’ll try it just for the hell of it.
and yeah, I agree with OP (Med?) it would be better if we raised the IQ above room temperature around here
It's the most basic thing, as long as you can make good fries ( chips ). Time it so the fries aren't cold when we assemble it, have the hot gravy on standby, cheese curds would be better if they're kinda warm.
Crispy chips, throw in the curds, drench it with hot gravy and let it sit for awhile so the cheese melts.
If you're not experienced at deep frying do not do this, but if you do heat the oil on medium heat; You'll know it's ready if you dip a wooden spoon or chopstick or wooden something in the oil and it kinda fizzes around the object.
I saw some other technique where some dude pre-fried the.... ( Lets just call them potato sticks, chips is wrong, they are french fries ) Pre-fried the sticks froze them and deep fried them again.
When they're cut you soak them in the fridge for 24 hours ( might have been 12 hours, this will probably do. Why I don't know ) Then pre-fry let it sleep and finish off the job the next day. This approach produces high quality... fries.... that come out extra crispy. So what if takes 2 days, this is something you do when trying to impress someone.
If you see white smoke abort operation, white smoke comes before fire. When you fail consult a local man and he'll show you how to do it without blowing up the place. Safety first. Also protect your eyes.
I unfortunately do not make good chips/fries (although I’ve only made them from scratch like twice and those were more like potato wedges).
But that made realise that chips and gravy is so horrifying to me cos when I had it before it was chip shop chips and they were going soggy, ugh
Better quality chips/fries is probably the secret to this, but ngl, I’m probably never gonna find the time for the method that takes two days
And yeah, I agree with OP (Med?) it would be better if we raised the IQ above room temperature around here
I would like to see your Dutch Mensa results and I don't think IQ matters.
Ah, now I understand the need for ChatGPT. Was that even English?
Ah, now I understand the need for ChatGPT. Was that even English?
Apparently clear enough for you to understand, quote, and respond to. If you disagree with the point, address it instead of pretending you couldn't parse a straightforward sentence. I was asking for evidence of the intelligence you're implying you have while simultaneously saying IQ isn't particularly important. It was a quick forum reply, not a dissertation. It's not perfect, but there are barely any spelling errors and it's perfectly intelligible. https://test.mensa.no/Home/Test/en-US
I’m wary about trying poutine cos I’ve had gravy and cheese on chips before (not at the same time) and found it absolutely horrifying, I’m now almost squeamish even thinking about it. Chips should be with mayo and a bit of salt and that’s it imo. Although if I ever make it to Canada I’ll try it just for the hell of it.
and yeah, I agree with OP (Med?) it would be better if we raised the IQ above room temperature around here
It's the most basic thing, as long as you can make good fries ( chips ). Time it so the fries aren't cold when we assemble it, have the hot gravy on standby, cheese curds would be better if they're kinda warm.
Crispy chips, throw in the curds, drench it with hot gravy and let it sit for awhile so the cheese melts.
If you're not experienced at deep frying do not do this, but if you do heat the oil on medium heat; You'll know it's ready if you dip a wooden spoon or chopstick or wooden something in the oil and it kinda fizzes around the object.
I saw some other technique where some dude pre-fried the.... ( Lets just call them potato sticks, chips is wrong, they are french fries ) Pre-fried the sticks froze them and deep fried them again.
When they're cut you soak them in the fridge for 24 hours ( might have been 12 hours, this will probably do. Why I don't know ) Then pre-fry let it sleep and finish off the job the next day. This approach produces high quality... fries.... that come out extra crispy. So what if takes 2 days, this is something you do when trying to impress someone.
If you see white smoke abort operation, white smoke comes before fire. When you fail consult a local man and he'll show you how to do it without blowing up the place. Safety first. Also protect your eyes.
I unfortunately do not make good chips/fries (although I’ve only made them from scratch like twice and those were more like potato wedges).
But that made realise that chips and gravy is so horrifying to me cos when I had it before it was chip shop chips and they were going soggy, ugh
Better quality chips/fries is probably the secret to this, but ngl, I’m probably never gonna find the time for the method that takes two days
Option A
Select one of your orbiters.... Wait, hear me out !
Then say you'd like to try poutine with nice fries. If he's one that likes to impress he'll research and bend to your will and manifest a high quality poutine.
Whatever comes after that, is up to you.
Option B
- Get some cheese curds. Or dice up some mozzarella into little cubes 1cm in diameter should be fine. Put it in a plastic bag.
- Make some nice gravy, and while it's still piping hot put it in a thermos. Also pack a bowl with utensils. Hop in a car and floor it, or if not, run like hell.
- Go to the place that makes good chips/fries. You know the one.
- While the chips are hot transfer them to the blow, add the cheese and drench it with the hot stuff in the thermos !
Ah oui, bienvenue au Canada ! Merci, revenez nous voir ! ❤️
Ok, challenge accepted for both options. It’ll probably be several weeks till I get round to either but watch this space.
and I apologies in advance for massacring your national dish by using fries from Five Guys, as that is the place that makes the best fries imo
Get fries gravy on the side. Pay for some cheese slices tell them to slap it on you know the rest. Fake poutine.
Never been to 5 Guys yet. Theres one down the street. They make poutine here. I usually get fries. Most popular item. Even if it's not an the menu if you ask they'll deliver.
I don't particularly think of it as my national dish it's really diverse here and it's not something I eat all that often. Plus it was once new to me too.
People don't understand how much the world changed.
