Poutine, c’est tres bon!

After my poutine post yesterday, I thought I’d do something a little unusual: a guest post. Kind of.

My dear friend John is from Manchester, but please don’t hold it against him. He posted the following picture and words on a Facebook page, and it was just too good not to share. I think it also illustrates that I’m not the only crazy one who loves poutine. In fact, poutine bridges all cultural and generational gaps. I’m sure of it.

And guest post starts…now!

Poutine, food of the gods.
Poutine, food of the gods.

It is with great joy that I present for your culinary pleasure, a great Canadian Institution. Behold…

The Poutine!

Quake in the presence of its greasy, cheesy goodness.

This is an impossibly good mixture of crisp french fries, cheese curds and gravy. Standing on Granville Street at 3am, swaying with booze and inhaling one of these puppies is almost akin to standing outside Th’Owd chippy with a tray of chips, gravy n cheese.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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3 thoughts on “Poutine, c’est tres bon!”

  1. I love poutine. I made it for a food blogging event last year, and have been hooked ever since. We have a cheesemaker locally that makes fresh cheddar curds, they’re absolutely divine.

    I’m determined to make it up to Canada one of these just to do a poutine crawl.

  2. Well, now. I am MOST humbled by my suprise appearance as ‘guest blogger’. I didn’t prepare a speech, but I’d thank my agent if I had one. Should you ever have any blog inchges you need filling, remember I’m on standby with good-to-go posts on spotted dick, scotch eggs and black pudding…

    As an aside, I’m am gracing Burgoo with my stodge-loving, carniverous presence for the very first time next week. Watch this space…

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