Wednesday, March 27, 2013

My Plan for "Guerilla Poutine" Is Taking Shape...

A while ago a Montreal Poutine location opened up over in the Crossgates Mall food court. Most people were of the general agreement that the poutine was a bit subpar. I tried their stuff a couple of times as takeout (the wife goes to the mall occasionally, I seldom do). I will say that poutine is probably at its worst after steaming in a to-go box for 30 minutes, but even so...

...based on what I received I can easily see why those persons uninitiated into the wonders of poutine might not have been over enthused with the Montreal Poutine product. **Edit** Forgot to add that the place has since closed, thanks for reminding me Anonymous commentator.

The whole Montreal Poutine thing got the dish on my mind... As I have also been on a mad cheese making tear lately a concept that I am calling "Guerilla Poutine" has begun to take shape in my addled brain...

What is Guerilla Poutine you ask? Well basically, I am going to make my own fresh cheese curds, whip up a nice veloute, put it in a thermos, and then drive the short distance from my house to the Glenmont Five Guys Burgers and Fries location. I am going to obtain a large order of fries, find a secret corner, dump the fries out on the bag, sprinkle them with delightful curds, slather on the veloute, and then feast like a poutine mad dog! I am going to go out on a limb and predict that this will be absolutely glorious! (you can tell I am enthused because of all the exclamation points!).

We must start somewhere so here we are starting with the curd. I purchased a gallon of Ronnybrook Creamline Milk over at the Slingerlands Shop Rite. The Ronnybrook milk is pretty much the only easily available non-homogenized milk you can track down around these parts. It is a bit dear, but I have found that it is excellent for cheese making.

I made some cheddared cheese curds out of this fine milk. If you are interested in how to make cheese curds, click here.

I am always amazed at the texture of the curds after the cheddaring process. You hear the analogy - "about the texture of chicken breast" as a reference for the final product of cheddaring.

I like to dry the little bastards out a bit after salting. This right here is probably the finest time to eat a cheese curd. The trademark squeaking when you chew thing is at its apex when the curds are still this fresh. Although I enjoy a lot of the mass market curds (and even some of the smaller production brands) out there, many of these products are really more "small bits of cheddar" then the actual cheese curd experience. Until you have had curds that are truly fresh made you are missing out on something very good.

I now have this many delicious curds made from nothing but delicious milk, rennet, cheese culture, and salt!

Stage one of Operation Guerilla Poutine is now complete. Next phase of the operation is the veloute... Until then, Mr. Dave out.
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