I'm back! It's been a while since I updated this, but I'm a busy man. While I was doing stuff not involving blogging, the Cycle Learning Center opened, I raced up Bogus (one hour, three minutes), and classes started up. All of this was cool and all, but it took something special to bring me back to the blog: poutine.
For those of you that don't know what poutine is, let me change your life. Take some fries, add some cheese curds, cover in gravy. It's a Canadian standard and therefore a staple of the Sub-Canadian-Ski-Bum diet. America really needs to adopt this, or Canada needs to invade. As long as poutine becomes more widely available, I'll be happy.
Poutine does not need a reason to be eaten. We happened to have one though. My friend, Mark, got his hands on some Irish aged white cheddar. It was amazingly sharp and flaky. There is nothing quite like super-sharp cheddar. We decided to utilize this in some really high quality poutine.
We had cheese, now we needed fries and gravy. We decided that gravy is gravy, and got some canned stuff. Glass can, not tin, because we're gentlemen. Fries were a different story. After discussing what sort of potato should be used and how to properly fry them, we realized we needed professional assistance. Being in Idaho, we have a wealth of potato expertise at our disposal. Our best resource was the Boise Fry Company. Only the best would suffice for this project. We got ourselves two orders of The Bourgeois. Those are the ones fried in duck fat.
Unfortunately, man cannot survive solely on poutine. We needed meat. In keeping with the traditional Canadian ski lodge fair, we made smokies. Smokies are sausages sliced lengthwise, grilled, and served on either toast or buns with cheese. Canada is sounding better by the minute, isn't it? Some buns from Boise Fry Co. nicely held 3 halves of Basque chorizo and the awesome cheese.
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| It's like American food, but northerner |
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