Poutine Survey: Who here has eaten it? Who here loves it?

I think once it has been done a couple of times it would be easy.

The best calzone I ever had was in Cambridge - in a little place where they made fresh mozzarella several times a day.

Cheese-making isn't really complicated. It's a bit like baking in that you do have to pay attention to the chemistry of the recipes, but it's not difficult.

Think about bread-baking. The first couple of times tend to be difficult and annoying and then suddenly it's crazy easy. An ex makes all his own bread products. 35 years ago, each loaf/pizza crust was a work of art resulting from devotion. Now he can slap them together without thinking about it.

(I don't think it would take 35 years to learn to make curds - just one or two trials)

Thanks...maybe it will happen. My guys will not be thrilled but I want to see this.

I say try it. If it works, you could have a winner.

maybe try making mozzarella first

30 minutes and it's done

http://www.cheesemaking.com/howtomakemozzarellacheese.html

it is made tableside at some restos - kind of like tableside quacamole

here's a place that offers mozzarella-making class as part of dinner

http://www.mcall.com/entertainment/dining/mc-side-dish-sagra-mozarella-0821-20140820,0,4118177.story

http://www.theguardian.com/lifeandstyle/2011/jul/22/homemade-cheese-recipes-fearnley-whittingstall

More like ordering pie a la mode with a slice of pie on the side.

I gotta say at the Sunrise Pizza Donaire, the servers donot try to correct me nor do they make fun.They are polite and friendly.

From here on out though when I ask for the Poutine, they better not come back with" Eh you want fries wee dat" I never had a Donaire , I figure its a pizza with maple syrup.

The Canajuns do carry the maple syrup thing too far--seeing maple-flavored anything never surprises me.

And roast beef with au jus on the side

Poutine, Gentrified!
http://www.timeout.com/newyork/food-drink/the-best-poutine-dishes-in-nyc

Donairs are East Coast gyros. Their version of tzatziki/sauce is made with sweetened, condensed milk. Definitely an acquired taste.

Big Smoke, Landhaus and Mile End look like they know what they're doing.

How much of a monstrous crime is this concept:


Or do Canadians eat poutine routinely/occasionally bought from the frozen section of the grocery store?

frozen gravy can be great, frozen cheese curds I have my doubts about even though many cheeses freeze well.

I wouldn't touch it.

Frozen fries are ok, but not great.
Frozen gravy. ok.

Frozen curds? no freaking way

that would be an enormous nyet

thank goodness we don't have tj's here. I'm not a fan.

I personally really like Trader Joes (though I don't ever plan on buying this frozen poutine product ... Ever...). The prices (especially their brands) are pretty low, the store is clean, and their employees are actually friendly.

agreed on the employees - at least in the ones I've been in

I'm always put off by the limited brand/product selection. I feel like I'm being guided toward the coolest/trendiest/hippest products. I like to make my own shopping decisions.

Donair - freaking awesome East Coast version of gyros. The sauce takes some getting used to - it's based on sweetened condensed milk. If you're used to tzatziki on your gyros, donair sauce is a bit whoa weird at first.

I have eaten it many time and love it too