wacky drunk canucks
Ever since I listened to a New Yorker podcast about poutine, I’d been craving it something chronic. I know it sounds disgusting – chips with gravy on top and mixed with cheese curds!
Apparently it’s something of a favourite amongst Canadians after a bit of a good ol’ binge drinking session, bit of a craved fast food delight.
The time came to try and recreate this culinary behemoth.
First, you have to make cheese curds. Get a 2 litre bottle of full cream milk and pour into a saucepan. Heat till it begins to form a skin – it’s very important not to let it boil.
Next, you add a fluid ounce or 60mLs or so of white vinegar into the mixture. It will immediately start to curdle (yea!). If less of the vinegar is needed, don’t fret, just put as much as you need for curdling to begin. After that, you need to squeeze out all the liquid – you can do this by putting it in a clean teatowel or cheesecloth and making it form a ball. Then, rub some salt into the drier curds before wrapping up again.
This needs to be weight-compressed overnight. My weight compression was very makeshift (plates, six-pack of beer)!
Next day, bought two large serves of chips from KFC (these are perfect because you need the chips to have crunch on the outside, but be soft in the middle). Crumble the cheese curds on top and then pour hot gravy (we just used a sachet of Masterfood lamb and rosemary instant gravy) over the top.
Some notes: needs more salt on the curds and we’ve got to get them squeaking. Also, have to get the gravy steaming hot so those bad-boy curds will melt! But overall, I think it was a success for a first go!













