Absolutely! As a teen it was always my job at holidays to make the whip cream and I thought my mother was joking when she warned me to stop whipping before it turned to butter.
The first time I saw poutine, I thought in horror "that's a heart attack on a plate". Twenty-five years of matrimony to a Canadian later, I get it. It's Canadian soul food.
I'm from poutine's country meaning Quebec. I move from Montreal to Germany in 1981 and came back in 1994. When I left in 1981 Poutine was not even a thing and when I came back it was the preferred fast food of kids. The actual real Quebecois national meal is "tourtière" (Check out chef John's) a meat pie that we eat traditionally around Christmas. There is also the "Cipaille" and the "tourtière du lac St-Jean" which are different type of festive meat pies made with a mix of common meat meat(beef, pork, rabbit) and wild meat (jack rabbit, partridge, deer, moose,... or whatever your grandfather or uncle caught this year). For me being from Quebec this is our real national food. Oh I forgot to mention "Ragout de boulettes" also really good.
Jamie: I’m not a chef Also Jamie: *makes EFFIN buttah from scratch* !!! Our NJ version is called disco fries (mozzarella instead of curds bc...NJ). It’s what we ordered from the diner after the clubs closed for the night. 😇 I’m so stoked for this series and I’m also so happy that your Bowl Gremlin has followed you on your travels. That’s so sweet.
The butter trick is something I’ll keep in my back pocket foreves! I would have totally referenced disco fries in this if I had known! that damn gremlin follow me everywhere I go
I was so excited when you busted out the heavy cream and realized you could make butter from that. I live in Arizona US and we have a BBQ restaurant here that does a Brisket Poutine. Very good!
One thing I miss about living in Wisconsin, readily available cheese curds. They are awesome battered and fried. When I lived in NH, there was a local diner that either was owned by someone from Quebec, or had a chef from Quebec make their menu. They had poutine served about 10 ways. Always curds, fries, and gravy, but would add different meats and veggies to it as well.
I make butter every few weeks for fun. just pour the cream in a jar with a good lid and shake for about 10 mins. im the type with anxious hands so its the perfect thing for me to do sitting at my computer....watching this video..
This is the second time in my life living in the northeast that I’ve heard someone pronounce bagels like that! Also, poutine is one of the best foods I’ve ever had… one of my favorite restaurants does a spin on them which uses duck confit and it’s just incredible
@@antichef that’s your cue to just own that pronunciation 👏🏼 Also, very much looking forward to seeing what you choose when you get to Colombia! I saw that you’ve been there, and we have so many different ones to choose from!
Hey Jamie, I’d love to see you make one of my favorites. It’s a Runza. I used to live in the Midwest and developed a craving for them,now I cook them at home a few times every winter.
My younger bad-boy brother used to joke at the dinner table and call it "worse than sh**" sauce"... didn't impress the P's- particularly mom who was phenom cook!
Heard your accent when you were making the Orange cake but your location said the US. Glad to see I can still pick it out. Poutine is king and essential after a night out!
Another challenge with cheese curd is that is supposed to be unrefrigerated and used to be sold as a snack. When unrefrigerated, the curd has a distinct "squeeky" texture on your teeth. But once refrigerated that unique quality is lost - forever - even if you re-warm the curd. About 20 years ago in Canada it became illegal to sell unrefigerated cheese curd. I remember there was a push-back but today (in Canada) it is hard to find unrefrigerated curd.
I am going to make this for my son on his birthday. I live in WA State and am have flown out of Vancouver several times. I always plan time to enjoy your national dish. 😋!
They're so hard to find in Nebraska! The cheese "curds" at the store don't melt, they're fake. We're moving back to the border next year, can't wait to be able to access real poutine and Tim Hortons.
That's weird because I've been able to find cheese curds at a tiny Food Lion in rural VA before. But I had trouble finding it on the outskirts of Richmond at some stores. I hate how inconsistent it can be finding certain things!
Anyone who’s want a healthy fries hack 😊 Baked your russets first till tender. Leave out to cool (better if left in fridge overnight in a container-don’t want them to dry out too much). If not cool enough will crumble. Can use the microwave too, just be careful to flip and not overcook. Cut into larger fries or wedges once cooled! spray with your oil of choice or gently toss in a bowl with pouring a bit on top, bake at 400-425 depending on oven flip every 5 mins until completely golden toss with seasoning 👍they’re amazingly crunchy and much healthier 👌 Pre-cooking helps them not steam as much and lets it dry out enough to get crispy in oven.
Canadian here, what a great video. We do rely love our poutine. My dad is from Quebec, so we would always get so much fresh curds cheese when we go there (from Ontario). I love just eating the dill pickled flavoured ones by themselves. Lol
I made butter like that in similar situation b4....however I am pastry chef....good on you for butter resourcefulness wow! yup...clearly poutine is a "northern survival" food....that is often adulterated with sad results...love your vids(co incidentally I've had interest in Julia C and her career for ++ yrs.!🍰🍁
Well....I love, love this video...actually all your videos, and I love Canada, but a few years ago I had Poutine, for the first time, during a visit to Ottawa. I didn’t love it:( And I was disappointed that I didn't love it because I had been waiting years to try it. I found it to be very bland and boring to my palate. Perhaps it was made incorrectly? But how do you screw something so simple up? Since you looked so satisfied eating your version of Poutine, I'm willing to give it another try!
I've heard rumors of this dish from fellow Americans over the years who have visited Canada. Fries, gravy, and cheese. It didn't sound good. I'm originally from California. Never had I heard of cheese curds until my first trip to Kentucky (a.k.a. The South). My husband had had them in Kentucky before and thought I'd enjoy them. I did! Now watching this video, and because I like you, I guess I'll have to try this recipe.
I remember when I was little, my brother and I did a butter-making experiment where we rolled a nalgene (an old one with BPA so that it was actually break-proof) full of whipping cream down a hill about 30 times. Lots of fun.
Our teacher once asked us to shake and shake a pint carton of heavy whipping cream, taking turns to shake it. We made butter. It was good on the bread. 60 yrs ago, Detroit.
Wow! 2 "rouxs." (I call the slurry a slurry or roux too) That was something I didn't know. I grew up in Newfoundland. We skip the butter/flour roux and just use a slurry of flour and water or stock. When he said he didn't have butter, I was talking to the screen, "No problem. Flour and water is fine." I was also unaware of the tomato added. No wonder I dislike "poutine sauce" and prefer my hometown gravy. Neat!
Irish brown soda bread please! 🇮🇪 There are as many variations as there are bakers and we respect all of them. My favourite recipe comes from Bigger Bolder Baking with Gemma Stafford. She is a wonderful baking teacher with hundreds of uncomplicated recipes that always turn out great.
Every family I grew up with, including my own, have their own soda bread recipe. My mother made a fantastic soda and a homemade damson jam to go with it. Whwn she was young she also churned butter on her Aunt's farm to go on it but, by the time I came along she just bought Kerry Gold
Omg this one was epic! Fabulous butter making skills and the best cheese pull ever! (And to make your life easier, you can just eliminate a few letters in that evil "W" word... Wooster-shur...and just barely pronounce the "R". Just give it a Hollywood wave or a rolling stop..."Woosta (diphthong of oo should be more like the ou in "would")...so Wousta-shur. Geezus I am SUCH a geek!!!
If you want a laugh the next time you’re in Europe, check out the American shelf😂I’ve never even heard let alone seen some of the things they have on it.
It reminds me a bit of our horseshoes in illinois. It's a slice a toast, meat like a Hamburger patty, covered in fries, then all covered in a cheese sauce
Wisconsin is the United states Cheese Curd capitol of the US so the ingredients are easy to find this looks interesting I LOVE gravy. I'll try it Nice and you get a Gold Star for making Butter!
Just a note for those who are thinking of making butter like this. When you make butter you have to wash it a couple times in cold water, squishing it etc, until the water is clear. To get all of the buttermilk out. If you are going to use all of it at once, like he did, it's fine if you don't. But if you are going to save it you HAVE to. The buttermilk will cause your butter to spoil very quickly.
Hey Jamie - I lived in Worcestershire. It is not pronounced the way it is spelled, it’s actually very easy. Have you ever called anyone a wuss (or been one)?…well start by emphasizing that sound, then follow it with two simple syllables: WUSS-ter-sheer That’s all there is to it…don’t let anyone tell you otherwise! Cheers, Saucy Sue from Worcestershire 😊 PS I’ve lived in Canada 50+ years and still haven’t had poutine 😮…thanks for a great vid on how to make it!
Oh the memories watching this! In the early 80’s in Ottawa we used to go bar hopping and on the way home you’d hit up a chip wagon for some poutine. It’s the perfect after drinking snack. I moved to western Canada in 86 and poutine hadn’t arrived out here yet. Eventually a few places started selling it, but they always had the wrong cheese and the wrong gravy. In the last few years, places have gotten better at it, but none of them perfect the chip wagon French fry. In 2019 I went home to visit my dad and, at 56 years old, I sat in my car moaning over a messy vat of Ottawa poutine. mmmmmm. now it’s 10pm and I want some! One of the downfalls of retirement has been no more business trips to Montreal. Those enabled a daily poutine fix like no other! Oh, and I think the actual Canadian national food is Tortierre (sp?)
If you're cooking French Fires do it in a wok. I have never had a problem with the oil over-topping the pan when using a wok. And Worcestershire sauce is pronounced Woosthesheer with the double o sounding as in cook.
There used to be a poboy shop/ restaurant in Monroe LA named Ray's PeeGee. They made absolutely the best roast beef poboy with brown beef gravy along with - get this - fries with brown beef gravy. And I was born and raised in New Orleans so if I say it was the best, believe me it was. This didn't have curds with it, though I bet if anyone thought to ask, Ray would definitely have tried it. Unfortunately, this was the only food in or around Monroe that measured up to my admittedly high standards.
I did not know know you were Canadian! I am firmly on the side of curds, I've had Poutine in Montreal, it was heaven but the gravy had a BBQ like bite to it.
A lot of places use a mix of beef and chicken stock in the gravy so it adds different flavours based on how they make the gravy. With a lot of places that made poutin also being BBQ chicken or BBQ style restraunts and dives spices commonly used in BBQ are regularly part of the gravy recipies. There can be a lot of variation not just from extra toppings but from how a restraunt makes their gravy. Cheese curds always need to be squeaky though to get the best experience
cheese curds are meant to be eaten fresh, meaning curds made on the same day and unrefrigerated. Once refrigerated the curds become hard. still ok but not optimal.
Have you ever tried Newfie fires / Newfie poutine before? It’s so good! Your poutine looks awesome. Crispy fries are key. Very yummy share Jamie. Thanks and LOL LOL LOL it’s a sin shredded cheese
@@glasgowbeck I heard there is controversy between us Aussies and kiwis about which nation invented the pavlova but who cares really? It's a great dessert on a hot day.
Torontonian here. 🍁 Canadian Fun fact #37. We eat Poutine in the Fall to build up a layer of fat to keep warm through our Canadian Winters while sipping our Timmies. 😁 Fun channel, subbed.
Great job making butter! That said you don't need a cornstarch slurry and a rouxe /roux (flour+butter), they're both thickening agents. You probably could have gotten away with just the slurry. That said if I had the time and the cream I'd go with making butter and roux and skipping the slurry.
🇳🇿 Hi Jamie, for New Zealand I nominate hokey pokey ice cream 🍦given you have already defeated the Pavlova. You'll need to make your own hokey pokey. I can supply classic recipes if that helps. Cheers from sunny Glasgow 🌞
Question: in making the gravy, since you started with a roux (butter and flour), why add the cornstarch slurry later on? (Doesn’t it do essentially the same thing that the flour and butter did in the beginning?)
You can get real cheese curds at any decent cheese importer in the US. I don't know why some are saying they're hard to find. The ones round these parts come from Wisconsin. Delicious!
I do eat too much poutine. We didn't really get it out west here until about 20 years ago, but I knew about poutine in the 90s and really wanted to try it. I moved to the States for 2 years from 1998 to 2000. When I came back to BC, poutine was everywhere. I am fat. But also, nothing bugs me more than people who perpetuate the myth that Canadians say "aboot" rather than the approximation of "aboat" that is typical of Canadian raising. Maybe if they are originally from Scotland? Anyway, don't be like JJ McCullough, please. Anyway, I'm tentatively subscribed, because I like cooking channels.
This comment is late but since I just started watching you I must comment on your poutine……I believe the gravy is as important as the cheese and potatoes……a gravy from a package or beef stock from a carton is not gravy in my opinion. I make my own poutine occasionally and only when I have left over gravy from a roast or some other true beef stock…..hope this was something you can possibly include in other gravy dishes……makes a world of difference. Loving your Chanel your comprises are enlightening.
If it matters one year later, Worcestershire sauce is said wuster-sure sauce. But explaining is the surest way to ruin a joke, so never mind. Loved the video
I am seriously so impressed and proud that you used a mistake of a last episode to make butter. Well done, my friend.
Thanks so much, Gina! That was a complete Hail Mary, but it turned out just like store bought... handy new party trick to have
Absolutely! As a teen it was always my job at holidays to make the whip cream and I thought my mother was joking when she warned me to stop whipping before it turned to butter.
@@antichef you sounded like you couldn't care less on this one. Very unenthusiastic...
The first time I saw poutine, I thought in horror "that's a heart attack on a plate". Twenty-five years of matrimony to a Canadian later, I get it. It's Canadian soul food.
Every single country has their version of "heart attack on a plate," there's nothing particularly horrifying about poutine.
I’ve heard about this stuff, always wanted to taste it.
I'm from poutine's country meaning Quebec. I move from Montreal to Germany in 1981 and came back in 1994. When I left in 1981 Poutine was not even a thing and when I came back it was the preferred fast food of kids. The actual real Quebecois national meal is "tourtière" (Check out chef John's) a meat pie that we eat traditionally around Christmas. There is also the "Cipaille" and the "tourtière du lac St-Jean" which are different type of festive meat pies made with a mix of common meat meat(beef, pork, rabbit) and wild meat (jack rabbit, partridge, deer, moose,... or whatever your grandfather or uncle caught this year). For me being from Quebec this is our real national food. Oh I forgot to mention "Ragout de boulettes" also really good.
I’m so impressed with your ability to adapt to new places, new challenges, new kitchens...
Appreciate that. Thanks Deb!!😁🙌
Jamie: I’m not a chef
Also Jamie: *makes EFFIN buttah from scratch* !!!
Our NJ version is called disco fries (mozzarella instead of curds bc...NJ). It’s what we ordered from the diner after the clubs closed for the night. 😇
I’m so stoked for this series and I’m also so happy that your Bowl Gremlin has followed you on your travels. That’s so sweet.
The butter trick is something I’ll keep in my back pocket foreves! I would have totally referenced disco fries in this if I had known!
that damn gremlin follow me everywhere I go
Oh. So that's what I had (but it was served as poutine). Delicious.
Disco fries are not considered poutine. Gravy is missing.
@@sylviabenoit7663 Disco fries are literally fries topped with melted moz AND gravy. Or at the very least dipped in it. The gravy is never missing.
In pa it's just cheesy gravy fries lol....such a lame name and with mozzarella cheese
You are the cutest, sloppiest chef I’ve ever seen. Please don’t ever change!! We love you and your videos!! Thank you!
I am from Michigan and being so close to Canada I can't believe I've never had this great looking dish! GREAT JOB
I was so excited when you busted out the heavy cream and realized you could make butter from that. I live in Arizona US and we have a BBQ restaurant here that does a Brisket Poutine. Very good!
i’m in az as well! where can i find this brisket poutine??!!
One thing I miss about living in Wisconsin, readily available cheese curds. They are awesome battered and fried. When I lived in NH, there was a local diner that either was owned by someone from Quebec, or had a chef from Quebec make their menu. They had poutine served about 10 ways. Always curds, fries, and gravy, but would add different meats and veggies to it as well.
I've a set of cookbooks from 1966. There's an entire section dedicated to Canadian Cooking
I make butter every few weeks for fun. just pour the cream in a jar with a good lid and shake for about 10 mins. im the type with anxious hands so its the perfect thing for me to do sitting at my computer....watching this video..
interesting! I will be trying this method too!
Kids use to do this at school.
Pronounce woo-ster-shir. Impressed b6 your butter making talent!!! Good on ya.
This is the second time in my life living in the northeast that I’ve heard someone pronounce bagels like that! Also, poutine is one of the best foods I’ve ever had… one of my favorite restaurants does a spin on them which uses duck confit and it’s just incredible
I can’t say the word correctly. I’ve practiced and practiced. Something in my brain won’t let me
@@antichef that’s your cue to just own that pronunciation 👏🏼 Also, very much looking forward to seeing what you choose when you get to Colombia! I saw that you’ve been there, and we have so many different ones to choose from!
some food are describe as experience but poutine is just a hug
Fellow Canadian here....love your channel! So happy for this series 👍
Love it! Oh 🇨🇦
@@antichef more like blame Canada, with your beady little eyes and floppy heads 🤣
Love the amount of ingenuity in this video
Jamie you’ve come so far! Making your own butter 🧈 I’m so proud of you 🥰
First time here & I'm subbed! You cook like I do! Oh, sh1t, I'm out of [fill in the blank!] 😂 Loved this!
Have been looking at the episodes since almost a year now, learnt a lot from this channel. Hope you grow massively:))
Yummy,yummy yummy! You knocked it out of the park!
Canadian TH-cam is the best TH-cam, will tennison, Mia maples and this guy Jamie 👍🏼
Man, I love your clips. Btw: 05:28… it is pronounced „Wooster-shuh“-Sauce. Had to learn this while making some Brits giggle saying it totally wrong 😅
Hey Jamie, I’d love to see you make one of my favorites. It’s a Runza. I used to live in the Midwest and developed a craving for them,now I cook them at home a few times every winter.
1:37 Wanna bet that those 51% don't know the difference between Canada and Quebec ._. ?
Love watching your cooking series, so much fun!! How about an Austrian recipe, such as Sachertorte, which is a kind of chocolate cake.....
Jamie, You continue to be amazing! I’ve now followed you through 3 countries. (PS - Worcestershire Sauce is pronounced Woostah-sheer. Does that help?)
For someone who once lived in Brussels ( french language ) and London ( worcestshire) . Language does not seem his forte. Lol .
I'm British; everyone I know just says "Wuster sauce", no -shire (never mind what it says on the bottle).
I say worce-sta-sheer.
And then there is W sauce...
My younger bad-boy brother used to joke at the dinner table and call it "worse than sh**" sauce"... didn't impress the P's- particularly mom who was phenom cook!
WOOST-uh-shear
Love your videos, Jamie.
Made your version.
Outstanding 😁😁😁😁so good! Thank you
Lovin’ the butter segment! Brilliant!!!
Love your channel!
Wash-yer-sister sauce! Heard that once never went back! 🤣
Ohh to make poutien!
Heard your accent when you were making the Orange cake but your location said the US. Glad to see I can still pick it out. Poutine is king and essential after a night out!
Finaly you getting out and about 🤣🤣😁😉 Best wishes from Norway 👍
iN AZ, all the restaurants serve Poutine and they also have Canadian nights.
That’s because there is a heap of Canadians running around during the winter months.
Whether it's Jamie & Julia, or Cooks the World, or if it were even freakin' toast, I thoroughly enjoy your approach to food!
I'm from Detroit right across the river from Canada. Between chilli cheese fries and poutine, I'm a happy man.
from Poland you would haave to do potato or cabbage pierogi ;)
Love this series!! We’re all gonna learn a lot. 👏🏽👏🏽👏🏽👏🏽👏🏽
😁😁
Oh my goodness this made me so hungry watching this, lol.
My great grandparents bakery in Chase, BC makes awesome butter tarts!
Another challenge with cheese curd is that is supposed to be unrefrigerated and used to be sold as a snack. When unrefrigerated, the curd has a distinct "squeeky" texture on your teeth. But once refrigerated that unique quality is lost - forever - even if you re-warm the curd. About 20 years ago in Canada it became illegal to sell unrefigerated cheese curd. I remember there was a push-back but today (in Canada) it is hard to find unrefrigerated curd.
Yep exactly how this should be eaten 😊 And it’s always sold un refrigerated here in Quebec where it comes from!
so just make it yourself. its basically like "halfway mozzarella" which is probably the easiest cheese to make
I am going to make this for my son on his birthday. I live in WA State and am have flown out of Vancouver several times. I always plan time to enjoy your national dish. 😋!
Looks amazing
I accidently made butter in a blender when I decided that keeping heavy cream blended for 10 minutes was a good idea.
I finally found cheese curds here in the U.S.!! In an Italian specialty market that has lots of different cheeses. So now I can try to make this!!
That's a must have for this recipe, if you wanna change it up a bit broil the cheese curds first in your oven
Luckily, we have a local store that always has cheese curds. I live in northeastern Pennsylvania. I guess they’re pretty popular around here.
They're so hard to find in Nebraska! The cheese "curds" at the store don't melt, they're fake. We're moving back to the border next year, can't wait to be able to access real poutine and Tim Hortons.
That's weird because I've been able to find cheese curds at a tiny Food Lion in rural VA before. But I had trouble finding it on the outskirts of Richmond at some stores. I hate how inconsistent it can be finding certain things!
@@lisaspikes4291 Right? Same here in WI (the dairy state haha). We know what's up! Squeakily delicious
Anyone who’s want a healthy fries hack 😊
Baked your russets first till tender. Leave out to cool (better if left in fridge overnight in a container-don’t want them to dry out too much).
If not cool enough will crumble. Can use the microwave too, just be careful to flip and not overcook.
Cut into larger fries or wedges once cooled! spray with your oil of choice or gently toss in a bowl with pouring a bit on top, bake at 400-425 depending on oven flip every 5 mins until completely golden toss with seasoning 👍they’re amazingly crunchy and much healthier 👌
Pre-cooking helps them not steam as much and lets it dry out enough to get crispy in oven.
Canadian here, what a great video. We do rely love our poutine. My dad is from Quebec, so we would always get so much fresh curds cheese when we go there (from Ontario). I love just eating the dill pickled flavoured ones by themselves. Lol
I made butter like that in similar situation b4....however I am pastry chef....good on you for butter resourcefulness wow! yup...clearly poutine is a "northern survival" food....that is often adulterated with sad results...love your vids(co incidentally I've had interest in Julia C and her career for ++ yrs.!🍰🍁
I just discovered your channel and I love it! Will be following you!
Btw, that poutine looks amazing!😋😋
Thank you from your fellow Canadian 🍻🇨🇦
Butter making - impressive; Anti-Chef Greatest hits - epic.
🧈!!
Thanks Baritone Man! 👊
My mouth is watering! Canadian living abroad!
I agree with you double fried is the only way to go I like my fries crispy as well
You guys just get it!!!! Thank you soooo very much!!!!!
Well....I love, love this video...actually all your videos, and I love Canada, but a few years ago I had Poutine, for the first time, during a visit to Ottawa. I didn’t love it:( And I was disappointed that I didn't love it because I had been waiting years to try it.
I found it to be very bland and boring to my palate. Perhaps it was made incorrectly? But how do you screw something so simple up? Since you looked so satisfied eating your version of Poutine, I'm willing to give it another try!
Use the buttermilk to make salad dressings, marinate chicken, etc!
I'm a recent subscriber and I thought you sounded Canadian. Takes one to know one. I would hazard a guess that you are from the East. Love the show.
Oh, man! Just saw this. Cheese curds! Childhood memory! Thank you!
I've heard rumors of this dish from fellow Americans over the years who have visited Canada. Fries, gravy, and cheese. It didn't sound good. I'm originally from California. Never had I heard of cheese curds until my first trip to Kentucky (a.k.a. The South). My husband had had them in Kentucky before and thought I'd enjoy them. I did! Now watching this video, and because I like you, I guess I'll have to try this recipe.
I remember when I was little, my brother and I did a butter-making experiment where we rolled a nalgene (an old one with BPA so that it was actually break-proof) full of whipping cream down a hill about 30 times. Lots of fun.
Our teacher once asked us to shake and shake a pint carton of heavy whipping cream, taking turns to shake it.
We made butter. It was good on the bread.
60 yrs ago, Detroit.
Hi Jamie, great to see you looking so well. Pavlova for New Zealand please, if you're doing Lamingtons for Australia. Chur!
I actually made pavlova a few years ago! th-cam.com/video/1UgD-92N2e8/w-d-xo.html
What are lamingtons? I live in leamington.
Wow! 2 "rouxs." (I call the slurry a slurry or roux too) That was something I didn't know. I grew up in Newfoundland. We skip the butter/flour roux and just use a slurry of flour and water or stock. When he said he didn't have butter, I was talking to the screen, "No problem. Flour and water is fine." I was also unaware of the tomato added. No wonder I dislike "poutine sauce" and prefer my hometown gravy. Neat!
Irish brown soda bread please! 🇮🇪 There are as many variations as there are bakers and we respect all of them. My favourite recipe comes from Bigger Bolder Baking with Gemma Stafford. She is a wonderful baking teacher with hundreds of uncomplicated recipes that always turn out great.
Every family I grew up with, including my own, have their own soda bread recipe. My mother made a fantastic soda and a homemade damson jam to go with it. Whwn she was young she also churned butter on her Aunt's farm to go on it but, by the time I came along she just bought Kerry Gold
Omg this one was epic! Fabulous butter making skills and the best cheese pull ever! (And to make your life easier, you can just eliminate a few letters in that evil "W" word... Wooster-shur...and just barely pronounce the "R". Just give it a Hollywood wave or a rolling stop..."Woosta (diphthong of oo should be more like the ou in "would")...so Wousta-shur. Geezus I am SUCH a geek!!!
Poutine is one of my favorite things when I visit Canada. It's so American that I don't understand how it isn't EVERYWHERE here in the states.
Raw milk laws making cheese curds hard to come by.
Partly as most places make the equivancy of McD's fries and those don't work with the gravy or cheese.
The closest you'll get is disco fries in NJ and NYC - cheddar or mozzarella with brown gravy, and only in a diner.
If you want a laugh the next time you’re in Europe, check out the American shelf😂I’ve never even heard let alone seen some of the things they have on it.
It reminds me a bit of our horseshoes in illinois. It's a slice a toast, meat like a Hamburger patty, covered in fries, then all covered in a cheese sauce
Wisconsin is the United states Cheese Curd capitol of the US so the ingredients are easy to find this looks interesting I LOVE gravy. I'll try it Nice and you get a Gold Star for making Butter!
I hope you give it a try! Poutine is heavenly
I've never had this but it sure looked good! 😀
Just a note for those who are thinking of making butter like this.
When you make butter you have to wash it a couple times in cold water, squishing it etc, until the water is clear. To get all of the buttermilk out. If you are going to use all of it at once, like he did, it's fine if you don't. But if you are going to save it you HAVE to. The buttermilk will cause your butter to spoil very quickly.
That looks so amazing 🤩
Thank you!!😁
Anything that involves homemade French fries and homemade butter plus gravy has got to be delicious!
Hey Jamie - I lived in Worcestershire. It is not pronounced the way it is spelled, it’s actually very easy. Have you ever called anyone a wuss (or been one)?…well start by emphasizing that sound, then follow it with two simple syllables: WUSS-ter-sheer
That’s all there is to it…don’t let anyone tell you otherwise! Cheers,
Saucy Sue from Worcestershire 😊
PS I’ve lived in Canada 50+ years and still haven’t had poutine 😮…thanks for a great vid on how to make it!
I've been waiting for this for a long while now 😃
Oh the memories watching this! In the early 80’s in Ottawa we used to go bar hopping and on the way home you’d hit up a chip wagon for some poutine. It’s the perfect after drinking snack. I moved to western Canada in 86 and poutine hadn’t arrived out here yet. Eventually a few places started selling it, but they always had the wrong cheese and the wrong gravy. In the last few years, places have gotten better at it, but none of them perfect the chip wagon French fry. In 2019 I went home to visit my dad and, at 56 years old, I sat in my car moaning over a messy vat of Ottawa poutine. mmmmmm. now it’s 10pm and I want some! One of the downfalls of retirement has been no more business trips to Montreal. Those enabled a daily poutine fix like no other!
Oh, and I think the actual Canadian national food is Tortierre (sp?)
tourtière
@@pierrettehotte773 thank you!
I love Canada, and love poutine as well. It’s really cool to see a Canadian make this one of a kind dish. Thanks!
In Egypt we eat chips/French fries with babaganoosh with a dash of hot sauce
If you're cooking French Fires do it in a wok. I have never had a problem with the oil over-topping the pan when using a wok. And Worcestershire sauce is pronounced Woosthesheer with the double o sounding as in cook.
There used to be a poboy shop/ restaurant in Monroe LA named Ray's PeeGee. They made absolutely the best roast beef poboy with brown beef gravy along with - get this - fries with brown beef gravy. And I was born and raised in New Orleans so if I say it was the best, believe me it was. This didn't have curds with it, though I bet if anyone thought to ask, Ray would definitely have tried it. Unfortunately, this was the only food in or around Monroe that measured up to my admittedly high standards.
There’s a bar at the port of Vancouver that serves a turkey poutine. It was so decadent.
I did not know know you were Canadian! I am firmly on the side of curds, I've had Poutine in Montreal, it was heaven but the gravy had a BBQ like bite to it.
A lot of places use a mix of beef and chicken stock in the gravy so it adds different flavours based on how they make the gravy. With a lot of places that made poutin also being BBQ chicken or BBQ style restraunts and dives spices commonly used in BBQ are regularly part of the gravy recipies. There can be a lot of variation not just from extra toppings but from how a restraunt makes their gravy. Cheese curds always need to be squeaky though to get the best experience
cheese curds are meant to be eaten fresh, meaning curds made on the same day and unrefrigerated. Once refrigerated the curds become hard. still ok but not optimal.
Use the oil in place of butter in a pinch for gravy
Have you ever tried Newfie fires / Newfie poutine before? It’s so good! Your poutine looks awesome. Crispy fries are key. Very yummy share Jamie. Thanks and LOL LOL LOL it’s a sin shredded cheese
I have not tried Newfie fries, but just looked them up...intense!
Thank you! 🙏
Love this new take on your channel. Still love Jamie and Julia though. Can you please do Lamingtons from Australia?
Thank you! Totally doing the Lamington for Australia 🇦🇺
And pavlova for New Zealand!
@@glasgowbeck I heard there is controversy between us Aussies and kiwis about which nation invented the pavlova but who cares really? It's a great dessert on a hot day.
@@adambush5342 Jamie mentioned he had already done pavlova so I'll have to get my thinking cap on and find him something else 😊
@@glasgowbeck I'm keen to see what you recommend, I dont know much about kiwi food.
Nice, a new series
you should do this series but with all of the provinces and states all over the world
This one's just getting started! I still have 196 more countries to go!
Torontonian here. 🍁
Canadian Fun fact #37.
We eat Poutine in the Fall to build up a layer of fat to keep warm through our Canadian Winters while sipping our Timmies. 😁 Fun channel, subbed.
Great job making butter!
That said you don't need a cornstarch slurry and a rouxe /roux (flour+butter), they're both thickening agents. You probably could have gotten away with just the slurry. That said if I had the time and the cream I'd go with making butter and roux and skipping the slurry.
🇳🇿 Hi Jamie, for New Zealand I nominate hokey pokey ice cream 🍦given you have already defeated the Pavlova. You'll need to make your own hokey pokey. I can supply classic recipes if that helps. Cheers from sunny Glasgow 🌞
Here in the USA we have disco fries. The same but it’s made with mozzarella
In and Out Burger out west sells something called animal fries that’s not even on the menu but it’s basically smothered fries.
Now I'm going to have to make some poutine!
Question: in making the gravy, since you started with a roux (butter and flour), why add the cornstarch slurry later on? (Doesn’t it do essentially the same thing that the flour and butter did in the beginning?)
You can get real cheese curds at any decent cheese importer in the US. I don't know why some are saying they're hard to find. The ones round these parts come from Wisconsin. Delicious!
Yes please!❤❤❤
I do eat too much poutine. We didn't really get it out west here until about 20 years ago, but I knew about poutine in the 90s and really wanted to try it. I moved to the States for 2 years from 1998 to 2000. When I came back to BC, poutine was everywhere. I am fat.
But also, nothing bugs me more than people who perpetuate the myth that Canadians say "aboot" rather than the approximation of "aboat" that is typical of Canadian raising. Maybe if they are originally from Scotland? Anyway, don't be like JJ McCullough, please. Anyway, I'm tentatively subscribed, because I like cooking channels.
protip, form what i understand, for chesscurds refrigerating them causes them to lose their squeakyness while you eat them
Cheese curds aren't allowed here so I never had a real Canadian poutine but what they serve here as poutine is damn yummy most of the time.
This comment is late but since I just started watching you I must comment on your poutine……I believe the gravy is as important as the cheese and potatoes……a gravy from a package or beef stock from a carton is not gravy in my opinion. I make my own poutine occasionally and only when I have left over gravy from a roast or some other true beef stock…..hope this was something you can possibly include in other gravy dishes……makes a world of difference. Loving your Chanel your comprises are enlightening.
If it matters one year later, Worcestershire sauce is said wuster-sure sauce. But explaining is the surest way to ruin a joke, so never mind. Loved the video