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Live a little too far to check out Pong's? Then let me describe a poutine to you--please watch out you don't slobber on your keyboard. You start with some crispy french fries. Now, I personally prefer a straight cut, not too fat, home fry, well cooked and crunchy. Sprinkle over them, while piping hot, a generous handful of cheese curds (St. Albert of course!) Then apply a liberal ladle of salty, thick gravy. Let it sit for a few minutes to melt the cheese, then dig in.
That's the basic poutine. Now, there are variations on that recipe. New York Fries for example at Bayshore Mall offers a beef stew version, basically fries, cheese curds with a thick and hearty stew spooned on top. There's the Italian poutine, which is fries, Bolognese sauce then cheese on top (the fries being a great alternative to pasta). The nacho version with taco meat, chopped green onion, tomato, green pepper and nacho cheese sauce drizzled on top. Ooh, the pulled pork, served up best by the folks at Boss Hog in Cobden. Pulled pork in a rich sauce layered over the fries and cheese. Oops, had to wipe the drool off my chin there.
I'm sure I've forgotten some flavors, or that my fellow Canadians have their own special recipe. I'd love to hear about them, right after I get myself some poutine to eat, because damn, I'm craving one right about now. Mmmmm....
In almost as exciting news, my newest Cyborg story is releasing on February 28th. For those who've been following the series, Seth is a must have as we not only get to see him in love, we also get an awesome glimpse at his creation. Lots going on in this action packed sequel.