Since, we’ve decided to discuss things publicly, I’m adding my 2 cents.
If Saregama, (because you mention her in one of your finger pointing posts)
Truly was curious and wanted clarification then I would have welcomed that conversation.
She did not wait for me to respond yet decided it was a better idea to blow up my thread and become confrontational.
I’m sorry that you don’t see that.
You dig a little deeper with a better apology because everything was my fault.
I’ll take that my thread was confusing for some yet no one else takes any responsibility?
ETA: Yes, this thread has definitely yucked my yum
I don’t take @biondanonima or @naf 's or @Saregama’s comments as being negative. If one presents a gnocchi recipe like in the OP (which as mentioned is not labelled poutine) as a poutine recipe, one should expect some discussion on whether or not it is “poutine”. It’s a bit like calling a hot dog a taco. Which it may be. This is not dogmatic purism. It is not like, for example, vehemently declaring a carbonara with cream not a carbonara. There is a scale here and room for discussion.
Anyway I don’t make poutine very often but my usual poutine recipe is pretty simple. Fries (if making fresh - boiled 3 minutes and then patted dry and deep fried at 350 until golden) with added cheese curds and gravy. Cheese curds are not common where I live in the SF Bay Area but I managed to find some at Target of all places. And for gravy usually a roux to thicken some chicken or beef broth. Once I even got some exorbitantly priced imported Canadian powdered chicken gravy from Amazon which supposedly is what a lot of fast food places use in Canada for the gravy https://www.amazon.com/St-Hubert-Poutine-Gravy-Mix/dp/B008MOC11M
Result with home made fries, Target cheese curds, and chicken gravy made with chicken broth and roux:
And to illustrate that poutine is indeed a flexible term, here is their menu which includes a poutine with chicken and peas. ( Didn’t see one with gnocchi though )
Hi all. Moderator #3 stepping in here. I have not followed this thread from the start as, quite frankly, the topic did not grab my interest. I have, however, read through the thread in its entirety. So please understand that I have no dog in the poutine fight, but I have been a HO dog since its inception in 2015 and have a real desire to see it remain the welcoming and civil site it has always been.
I would like to point out an obvious distinction between CH and HO. CH was a corporate site aimed at generating revenue via advertising dollars. HO was established by one very generous person who does not accept ads (the only source of income is from the Amazon link, which I doubt pays the bills). The site was originally populated by folks like me—long-time CHers who disliked the direction CH was taking and felt the moderation was heavy-handed and unwilling to entertain dissent. Over the years it grew to include a good number of people who had no knowledge of\experience with CH.
This brings me to the other clear distinction between CH and HO: the moderation. HO mods are not employees and are not paid. We are volunteers who were recruited in the early days to try to encourage civility and nip spammers in the bud. We are, first and foremost members of this community and participate in the various boards and threads for our own enjoyment. We try to tread lightly when it comes to moderation ; so when a HO who happens to be a mod says (s)he suggests something it is just that—a suggestion.
Also, as a complete non sequitur , reading users refer to threads they started as “my thread” is like fingernails on a chalkboard to me. Threads are organic—you create them, release them to the public and then watch them grow regardless of whether that growth is what you imagined when you planted the seed.
I apologize for the length of this post. Those who are familiar with my HO persona know that I am not usually this verbose, but I must say that this is the first time in 5+ years here that I have experienced not one but two volunteer mods recuse themselves from a thread.
Please feel free to respond on this thread or via PM if you have any further questions or concerns.
I also think, when English or French is your second, 3rd or 4th language, foods, dishes and descriptions with variations outside your repetoire or wherever you live, might not make as much sense, when you’re looking for logic .
I believe that they were editing most of her jokes etc. because she wrote all her own material. It was the only show of it’s kind at the time that combined comedy with cooking. I posted a link for anyone interested in watching the short clip:
She went on to explore her music and guest spots on many shows.
Edit: posted wrong video
Also dabbled in designing kitchens with her Sick Kitchens:
Which can still be considered Poutine?
What do you consider to be acceptable?
How much leeway can one have?
Can you switch out the fries for gnocchi and still call it poutine as Nadia G has or is it fries only for you?
For those unfamiliar with Poutine I have posted a link below for Classic Canadian
Poutine and also Nadia G’s Gnocchi Poutine with the traditional toppings for you to peruse so everyone can participate with the same knowledge and understanding.
Usually yes,
I try new things in a restaurant first so I know how to plate it and how it is suppose to taste.
Poutine is fairly basic, just remember to have crispy fries, warm gravy, and room temperature white cheese curds (if making the Authentic version) so that the cheese melts.
As @Amandarama mentioned Poutine in Québécois slang means “mess”.
Fun Fact it is also Québec’s answer for a “hangover cure”.
)
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