Welcome to Sprails Chip Stand

[ashenflowers 5]

We need to discover, or create, a mail-order poutine service....

[lgg 2]

I would eat an Italian poutine right now. Extra curds. Don't diss the Italian poutine til you've tried a good one, holy god it's good .

My fave spot in Montreal was the Green Spot in Notre dame de Grace....

[Sprailenes 47]

Italian poutine is amazing. Love it.

[Pauley 2]

That's it, when my husband changes his job in the army, I'm going to try and get us to New York. Then I'll be close to poutine! (sort of)

Be sure to come visit Rochester!

[Kimbear 53]

ok so i'm trying to figure out where i can get a decent sauce for poutine..david and i are missing it something fierce but i can't find anyting that would go good over it..any ideas ?

[The_Dude 1,142]

We need to discover, or create, a mail-order poutine service....

If you're ever down in Los Angeles, Mel and I found a great place. They even have good smoked meat sandwiches

[Udella&Wiz 325]

ok so i'm trying to figure out where i can get a decent sauce for poutine..david and i are missing it something fierce but i can't find anyting that would go good over it..any ideas ?

Canned gravy or the package of dry gravy mix?

I also saw this the other day:

Velouté sauce

If you'd like a poutine sauce where you have a little more control over what comes out, here's a basic sauce which you can use as a base. While you could use it for a poutine sauce as described, you should at least add salt and pepper to taste.

1 quart stock: chicken or veal

2 ounces flour

2 ounces butter or oil

Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat, stirring until you have a pale roux (2-3 minutes).

Whip the roux into the stock. Simmer (30-40 min), skimming the surface every 5-10 minutes. Strain the sauce through a chinois or strainer lined with cheesecloth. Salt and pepper to taste.

The above is the recipe for the Velouté sauce, which is the base for a poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4 over medium heat. You can also try one of the following modifications:

Modifications :

Add 2 Tsp of pepper to the roux before adding to the stock, for an extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk) is preferred by classicists.

Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.

Prior to adding the stock, dice 1 small sweet onion into the saucepan, add 2 TBsps of balsamic vinegar, and reduce.

[Kimbear 53]

Ohhh i'll have to try that..it sounds like it would work! hehe sending this to hubby to print for me TY!!

[OBX 51]

I made it to Wegman's...OMG what a great store! Unfortunately they were out of cheese curds and no Coffee Crisp.

But I will definitely be going back!

Edited June 9, 2010 by OBX

[elmcitymaven 9,712]

Alert: I am about to eat a peameal bacon sandwich here at the Fairmont Royal York. I have already polished off the chips, but here is the sandwich in its glory:

Extreme closeup of bacon:

[ValerieA 350]

Yummy, Maven! Don't forget to put mustard on it...

[elmcitymaven 9,712]

Oh my god. I am having a veritable bacon orgasm right now. Too much love.

[Krikit 1,163]

I made it to Wegman's...OMG what a great store! Unfortunately they were out of cheese curds and no Coffee Crisp.

But I will definitely be going back!

Yaaaay! We knew you'd like it!!

Alert: I am about to eat a peameal bacon sandwich here at the Fairmont Royal York. I have already polished off the chips, but here is the sandwich in its glory:

OMG. nom nom nom nom nom

But, seriously, though. Peameal bacon sammich at the Royal York? Come on. They could have fancied up the plate some.

[ValerieA 350]

Did you go to the St. Lawrence Market at all, Maven? You really should have tried one there. *shiver of pure pleasure at memory*

[elmcitymaven 9,712]

Did you go to the St. Lawrence Market at all, Maven? You really should have tried one there. *shiver of pure pleasure at memory*

I didn't know I was supposed to. No more feeding opportunities until I leave.

OMG. nom nom nom nom nom

But, seriously, though. Peameal bacon sammich at the Royal York? Come on. They could have fancied up the plate some.

There WERE some great and greasy chips I ate before taking the food porn. There was also a tiny vase of flowers, much like the one SOMEONE took from someone else's used room service tray the other night to accompany cup o cake...