[NTLK] Orlando poutine? (was: Montreal Poutine Week)

[John Heinrichs]

One of these days I plan to use Pacific Clam Chowder for the 'sauce'. Generally I have the chowder with diced hard cheese if no curds are available, tonight's option will be Rathtrevor cheese.

Cheers
John
 minicapt1 at mac.com

On 31 Jan 13, at 20:52, Tony Kan <tony.kan at clear.net.nz> wrote:

> Hi Andre
> 
> Aaargh!!! I'm dying from a coronary just reading about it.  Quick bury me
> now (with my Newtons gripped tightly in my cold dead hands).
> 
> Cheers
> 
> Tony Kan
> 
> Christchurch
> New Zealand
> 
> [snip]
> 
> 
> On 2013-January-31, at 6:49 PM, John Heinrichs wrote:
> 
>> 1. Generally one should source the gravy from "Chicken St Hubert", but
> that may be difficult in Florida.
> 
> HAH I've got one of those. I picked it up at the cheese shop in Calgary.
> Havin' it for dins tomorrow with Tourtiere. Wooooo hoooo, validation!
> 
>> 2.  I checked with a local expert who recommended KFC fries, which in turn
> is likely to be found in the area of concern.
> 
> Some say the fries need to be hand cut. Some say the gravy needs to be beef.
> All I know is it really doesn't matter (I am the Stig).
> 
> Just remember to put the curds on first, then the HOT gravy to get the curds
> all melty.
> 
> A
> [snip]
> 
> 
> ==================================================================== 
> The NewtonTalk Mailing List - http://newtontalk.net/
> The Official Newton FAQ     - http://splorp.com/newton/faq/
> The Newton Glossary         - http://splorp.com/newton/glossary/
> WikiWikiNewt                - http://tools.unna.org/wikiwikinewt/
> ====================================================================