Does Canada have Weapons of Mass Destruction?

cavfancier wrote:

Is it my imagination or do shewolf and Kristie follow each other around and possibly go to the bathroom together?

Ya know whats funnier?
That you KNOW we are in the bathroom together...

stalker..

...Steppy beat me

So I beat him? So what? He would have done it himself if I didn't help out!

Some facts about poutine:

What it is -- French fries, cheese curds, gravy.
When invented -- Believed to be in 1957 by restaurant owner Fernand Lachance. Originally, it was sauceless with just fries and cheese curds.
How named -- Lachance used the French-Canadian word "poutine" to describe the gooey mess made by french fries and cheese curds. Poutine originally was a trifle made with leftover cake or cookies, custard and fruit.
Fat content -- About 60 grams a serving.
Where available -- Fast-food restaurants and chains such as Chez Ashton, Mike's, McDonald's in Quebec, and in some Burger Kings and Harvey's across Canada.
Quote -- "If you don't want to get fat, just eat it without the sauce." -- Lachance.

Poutine - Invented in the late 1950's in Quebec, this artery clogging dish consists of thick cut french fries and cheese curds covered in turkey gravy. Many restaurants offer imitations (the McDonald's and Burger King versions are abominable) but accept no substitutes - only turkey gravy and cheese curds will do.

POUTINE RAPEE

Thérèse is one of a dozen or so women in the community who, every couple of months, gather together to make and sell poutines. Their recipe makes about 1000 poutines!!! Thérèse has kindly adjusted the measurements for a smaller batch: 10 poutines.


Grate 13-14 large potatoes
Boil 4 large potatoes
Cut 1-1/2 lbs. of pork in small pieces

Mash cooked potaoes.
Using large dish towel, squeeze liquid from grated potatoes (be careful not to squeeze potatoes too dry).
Mix well grated and mashed potatoes. Add salt to taste.
Bring water to boil in a large pot, with a bit of salt.
Make a ball with potato mixture. Make an indentation with your hand and put in a small amount of meat. Roll into a ball. Place in boiling water. Repeat with remaining mixture.
Simmer for two hours.
Serve hot with molasses or brown sugar sprinkled on the top or served on the side.