Food
Out of context: Reply #1569
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- Continuity4
Get a load of this filth.
I've been absolutely croaking for a really good poutine.
But there is no poutine around here, because Germany.So I made it myself.
The gravy is ridiculously easy:
A mix of butter and rendered bacon fat I keep in a jar in the fridge.
Caramalised yellow and red onions.
Garlic.
Thyme.
A shred of a bay leaf.
A bit of tomato paste.
A good heaping spoon of flour.
Make a roux! A dark one.
Add equal parts beef and chicken stock (preferably homemade).
Simmer until thick and glossy.
And Robert's your parent's sibling.Cheese curds were the hard part. Or, so I thought.
Germans wouldn't know a cheese curd if it slapped them in the face while screaming, "ICH BIN EIN CHEESE CURD" at them.But, there is a really, really fucking close substitute. Like close enough that I was easily able to suspend my disbelief:
Oaxaca cheese.
Which I *can* get around these parts.Same sort of saltiness.
Same density.
It even squeaks between the teeth a bit.
And melts at the appropriate rate.
Perfect.The parsley sprinkle is there so you people don't think I'm completely uncivilised over here.
Served with a side of hot dog.
The sausage of which was a Berner Würstchen, which is basically a standard hot dog that has diced up Emmental cheese inside the sausage itself, and is wrapped in bacon.I'm fucking happy.
- Oh yes, and a splash of Worcester and soy sauces in the gravy. And MSG. And blended it with an immersion blender.Continuity
- Having looked at Oaxaca - might that Turkish knotted cheese make for a stand-in? If so, that should be fairly available in Germany, no?Nairn
- I realise now from its description that paneer is likely not a good stand-in, from that time I tried to make poutine, if it needs to be salty.Nairn
- ..which maybe goes towards explaining why i felt itw as a bit disappointing.
I need to try this again, viz ze child.Nairn - "Turkish knotted cheese"? What is this of which you speak?Continuity
- And is it delicious?Continuity