angusyoung
de jongens
Any recommended foods to try when in Israel? thought I'd try this thread as am here now. Just trying to get a heads up.
OT: The Food & Drinks Thread (Part 5)
- Thread starter Treb
- Start date
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- Jun 24, 2012
- 86,560
- 161,515
I always wondered what The Minstrel in the Gallery was wearing while performing his hit song.WE make all sorts of shoes,thought they were sold mostly local,never seen outside the NL,but never looked that hard either. $106 seems pretty reasonable,they probably cost more in the NL with how high the taxes are there.
I have a few pairs from this maker,seems there are stores globally. I like the ones I have/had and not expensive either.
Loints of Holland v202308 EN
Beautiful women's and men's shoes with ultimate comfort. Sustainable in creation and use. Free delivery & returns. Fast delivery. Choose from a wide range.lointsofholland.com
Now I know.
"The minstrel in the gallery
Looked down upon his odd shoelaces
In footwear of green, he avoided the faces
Ridiculing his fashion debacle."
angusyoung
de jongens
I always wondered what The Minstrel in the Gallery was wearing while performing his hit song.
Now I know.
"The minstrel in the gallery
Looked down upon his odd shoelaces
In footwear of green, he avoided the faces
Ridiculing his fashion debacle."
Ian Anderson is gonna be pissed changing the lyrics
I don't have those,yet! but will definitely see how they look when on foot.
Le Tricolore
Boo! BOOOO!
I haven't watched this yet but I will later:
Trigger warning: Americans calling poutine "poo-teen"
Trigger warning: Americans calling poutine "poo-teen"
angusyoung
de jongens
Poutines any good? only had maybe 1 or 2 and was not a fan. Prefer them simply with salt or Mayo.
Le Tricolore
Boo! BOOOO!
I like them, but for the most part I don't think they're anything special. I'll want one like two or three times a year and even then I'll generally just split one with my wife when I do get it.
Kairi Zaide
Unforgiven
is that really your trigger warning? when there's literally one in the thumbnail ?
- Jun 24, 2012
- 86,560
- 161,515
Only when you have a holy trinity of ingredients — freshly cut potatoes, sauce made from scratch and squeaky cheese.
Too many places use frozen fries, sauce made from powder or a chemical derivative and/or a different type of cheese like mozzarella.
Le Tricolore
Boo! BOOOO!
Very fair. When looking at the thumbnails I already decided that I'd want the "expert" one the least. I don't need a bunch of toppings on mine.is that really your trigger warning? when there's literally one in the thumbnail ?
angusyoung
de jongens
It did squeak in fact,with gravy. Is it technically cheese? Felt very rubbery and I'm very fussy when it comes to cheese btw. The gravy just seemed to overpower any taste of the fries and I like good fries.
angusyoung
de jongens
Holy trinity? thought you were gonna pull off some Cajun foods.
I'll try just about anything,almost, and if it presets itself again,perhaps.
It's basically non-pressed non-aged cheddar.
The fries are indeed key in a good poutine.
- Jun 24, 2012
- 86,560
- 161,515
Holy, yes. Poutine is sacred in Quebec.Holy trinity? thought you were gonna pull off some Cajun foods.
I'll try just about anything,almost, and if it presets itself again,perhaps.
- Jun 24, 2012
- 86,560
- 161,515
Made this easy guac recipe, which for some of the pros on this site, is probably laughable. But, it really tastes great!
Uncooked red onion(s)
2 Tbsp, chopped Cilantro
2 Tbsp, fresh, chopped fresh lime juice
1 Tbsp hot pepper sauce
¼ tsp table salt or more to taste
Forgot to experiment with this tip: Some cooks believe that keeping an avocado pit in the guacamole will prevent it from turning brown. Give it a try but make sure to remove the pit before serving.
Beginner's mistake: I ended up dropping too much salt into my mix. Plus a lot of hot pepper sauce. If you've never done it before, I would recommend adding these ingredients progressively so you don't overdo it.
Ingredients
Avocado: 1 item(s), medium, Hass varietyUncooked red onion(s)
2 Tbsp, chopped Cilantro
2 Tbsp, fresh, chopped fresh lime juice
1 Tbsp hot pepper sauce
¼ tsp table salt or more to taste
Instructions
- In a medium bowl, use a fork to mash the avocado until almost smooth.
- Add the remaining ingredients and stir until combined. Serve with vegetables and/or chips. You can also cover the surface of the guacamole with plastic wrap and refrigerate it for up to 1 day.
- Per serving: about 1/4 cup dip
Forgot to experiment with this tip: Some cooks believe that keeping an avocado pit in the guacamole will prevent it from turning brown. Give it a try but make sure to remove the pit before serving.
Beginner's mistake: I ended up dropping too much salt into my mix. Plus a lot of hot pepper sauce. If you've never done it before, I would recommend adding these ingredients progressively so you don't overdo it.
Kairi Zaide
Unforgiven
I think guac freezes decently. I made a batch two weeks ago and froze the leftover in small snack ziploc bags, so I guess I'll see.
I would also not mash until smooth. When I make it I tend to dice the avocado and roughly mash half and then throw the remaining in it.
Also prefer to use shallots over a red onion. Sometimes I'll use a green onion because being a korea simp i always need to have them on hand. Like to throw in lime zest in it too, and sometimes some ground cumin seeds and gochugaru or espelette, but that's not really "authentic" anymore.
angusyoung
de jongens
Didn't think poutine was that old,don't remember seeing it before maybe the 90's?Holy, yes. Poutine is sacred in Quebec.
Thought the holy trinity in Quebec back in the day was a Pepsi,May-west and a pack of Du Maurier smokes.
angusyoung
de jongens
I like fries that have a''snap'' to them and can taste the potato. The gravy made them soggy and was not a fan of the cheese,but to each their own of course.
You can have such fries in poutine as long as it doesn't sit too long (and the place actually make them like that).
angusyoung
de jongens
Many place don't make their fries crispy. The classic diner fries definitely aren't. Sitting in gravy only makes it worse.
angusyoung
de jongens
- Jun 24, 2012
- 86,560
- 161,515
That might have been the trinity in the 70s.Didn't think poutine was that old,don't remember seeing it before maybe the 90's?
Thought the holy trinity in Quebec back in the day was a Pepsi,May-west and a pack of Du Maurier smokes.
Didn't think poutine was that old,don't remember seeing it before maybe the 90's?
Thought the holy trinity in Quebec back in the day was a Pepsi,May-west and a pack of Du Maurier smokes.
Poutine was invented in the 1950s.
La Banquise started serving poutine in the 1970s and even Burger King started offering it in the 1980s.
Poutine popularity boost outside Quebec was more in the late 1990s/early 2000s.
Last edited:
MXD
Partying Hard
- Oct 27, 2005
- 52,200
- 18,178
See... to me, if there's ONE ingredient where you can go "easy" in a poutine, it's the fries. As long as they're not soft and are at least somewhat crispy when the sauce is poured, it works. So SOME frozen fries works.
For a while, I thought commercial sauces (packs or cans, with packs being easier to customize and cans generally needing cornstarch) could be good, but I realized I was tweaking them so much that it wasn't any longer to start from scratch.
In fact, to me, cheese is key to a good poutine (if it's not curds, it's not poutine, and not all curds are born equal), while sauce is key to a great poutine.
And I don't know why, but nearly every damn poutine not made in Quebec has rather pale sauce. A poutine sauce should be brown-to-dark-brown with reddish hues. Not somewhere along the specter of gray-yellow-brown.
For a while, I thought commercial sauces (packs or cans, with packs being easier to customize and cans generally needing cornstarch) could be good, but I realized I was tweaking them so much that it wasn't any longer to start from scratch.
In fact, to me, cheese is key to a good poutine (if it's not curds, it's not poutine, and not all curds are born equal), while sauce is key to a great poutine.
And I don't know why, but nearly every damn poutine not made in Quebec has rather pale sauce. A poutine sauce should be brown-to-dark-brown with reddish hues. Not somewhere along the specter of gray-yellow-brown.
