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#Poutine 911
rabbitcruiser · 1 year
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National Poutine Day
In Canada, particularly in Quebec, poutine is a staple food, if not  also an iconic one. It has become a popular food in America as well as  in other countries, and we celebrate it today, on National Poutine Day.  Standard poutine is made up of fresh-cut french fries, squeaky fresh  cheese curds, and brown gravy, but there are many variations of the  dish. Among other possibilities, the name may have come from the word  "pudding," which is spelled pouding in French, or from poutine,  which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the  French-dominated regions of Quebec and New Brunswick, but as "poo-teen"  elsewhere.
According to the most widely known and accepted story, poutine was  first served at L’Idéal (Café Ideal)—a restaurant that later changed its  name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town  of Warwick, in Arthabaska County, Quebec, a town known for producing  squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds  on top of his fries. The restaurant owner, Fernand Lachance, supposedly  replied, "Ça va faire une maudite poutine," which roughly translates to  "That's going to make a dreadful mess." A variation of the story says  that Lainsesse asked for the curds and fries to be thrown together in a  paper bag, upon which Lachance looked into the bag and said, "This is  poutine." The dish started being sold in a bag and soon caught on.  Patrons began adding ketchup and vinegar to it. In 1963, Lachance began  serving it on plates. Customers soon noticed that the fries got cold  quickly, so Lachance added gravy to keep them warm.
According to another story, poutine was created by Jean-Paul Roy,  owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec.  He had been serving a dish of gravy and french fries called patate-sauce  since 1958, and in 1964 noticed that some of his diners were adding  cheese curds to it. He soon added a dish that contained all three  ingredients and named it fromage-patate-sauce.
No matter how poutine got its start, it soon could be found being  sold as street food in Canada. By 1969 it was being sold in Quebec City  at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it  was being sold in Montreal by 1983. By the early 1980s, it had become a  widely popular street food in Ontario and Quebec.
It made its debut in Canadian chain restaurants in 1985, appearing on  the menu at Frits, a now-defunct Quebec-based chain. By the 1990s,  poutine had reached mass popularization in the country, after its  inclusion on the menus of other chains. It first appeared on a Burger  King menu in 1987 in Quebec, and soon spread to other locations of the  chain. The same happened with McDonald's in 1990. Canadian fast-food  chain Harvey's debuted it on menus across the country in 1992.
But poutine wasn't to remain only as street food and fast food. By  the early 2000s, it was appearing in high-end Canadian restaurants. It  was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it  was topped with foie gras. Other high-end Montreal restaurants followed  suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.
Some Canadian restaurants have made poutine their main focus. La  Banquise in Montreal began serving it in the 1980s. They started with  the standard version and an Italian version with bolognese sauce instead  of gravy. They have since expanded to serving 30 types. Smoke's  Poutinerie was started in Toronto in 2008, the first poutine-only  restaurant in that city. Other poutine-only restaurants that followed in  Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.
Poutine made its first foray into the United States in New Jersey and  New York, where a variation of the recipe called "Disco Fries" became  popular. This version substituted mozzarella or cheddar cheese for the  curds. Poutine has since become relatively common in the States, and  took hold in other countries as well, such as the United Kingdom and  Russia.
As mentioned, there are various types of poutine besides the usual  french fries, cheese curds, and gravy combination. Different types of  potatoes, cheese, and sauces can be used. Italian poutine may use  spaghetti sauce instead of gravy; veggie poutine is made with mushroom  sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.
Festivals devoted to poutine are held across Canada throughout the  year. Montreal, Ottawa, and Toronto are some cities that hold them. On  National Poutine Day, events are held and specials are available at  restaurants in countries like Canada and the United States. For example,  My Meatball Place in Toronto has given away free samples of meatball  and vegan poutine, and The Hops Spot in Syracuse has offered half-price  poutine. With so many types of poutine—and so many restaurants that  serve it in some parts of the world—there is no reason to remain hungry  on National Poutine Day.
How to Observe National Poutine Day (Canada)
Here are some ideas on how to celebrate the day:
Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.
Check if there is a place near you that serves poutine.
Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.
Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.
Eat some poutine at Harvey's or at another fast food restaurant in Canada.
Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.
See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.
Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.
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eddiediaaz · 2 years
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okay so i’ve been tagged in some tagging games these past weeks and i’ve been really bad at doing them dfsnfdsldf but here we are. if anyone wants to do them you are more than welcome!
@trishrambles thank u for this autumn edition this or tag game!!
tea or hot chocolate // cozy books or halloween movies // plaid or corduroy // foggy mornings or twinkly nights // orange or black // pumpkin or apple pie // wool or velvet // picking fruit or carving pumpkins // libraries or coffee shops // cinnamon or peanut butter // spooky or cozy halloween // candles or fairy lights.
@rogerhealey thank youuuu for this fun get to know me tag
relationship status: single favorite color: all hues of blue favorite food: poutine, chocolate, my mom’s lasagna song stuck in your head: i hate everything about you by three days grace lol last thing you googled: how to spell tights lol, i always get it mixed up with thigh  dream trip: a multi-country solo trip to europe for a few weeks. very basic of me i guess but i was supposed to do it in 2020, but then covid happened. everything was planned and booked, it was painful to lose that dream last book you read: heartstopper last book you enjoyed reading: heartstopper still! last book you hated reading: probably some book i had to read for a college class many years ago most niche dislike: is it nice to dislike subtitles when watching something? opinion on the circus: circuses with animals are cruel and a big no-no, but otherwise it can be very impressive! do you have a sense of direction: sometimes, but it does take me a while before it’s any good lol
thank you @118side @buckley-diiaz and @two-cut-lines for the comfort tag!!
Comfort movie: the lion king!!!  Comfort food: ohhh anything my mom makes tbh, when i visit her. i miss her cooking even tho i’ve left home over 9 years ago Comfort clothing: right now i’d say my lavender velvet flare pants and baby pink hoodie Comfort song(s): i have a lot but the main one probably is boulevard of broken dreams by green day or any old jonas brothers song tbh Comfort game: suspend!! it’s so fun, ot for video games definitely the sims 4
@isastrxnd thank u for tagging me in this music game where i have to list 10 songs i’m listening to right now!
1. forever winter - taylor swift 2. mr. percocet - noah cyrus 3. pieces - sum41 4. hero of war - rise against 5. atlas: eight - sleeping at last 6. the way i loved you - taylor swift 7. chop suey - system of a down 8. call me when you're sober - evanescence 9. when i'm gone - eminem 10. family lines - conan gray
@two-cut-lines and @matan4il tagged me to share the meaning of my url, thank you!
it’s pretty simple sdfljkdfs i love eddie diaz (911) and carlos reyes (lone star), so i put their last names together hahaha
and finally @missoliverstark​ tagged me in this fic trope preference, thank you!! (some of these were so hard lol)
slow burn or love at first sight // fake dating or secret dating // enemies to lovers or best friends to lovers // oh no there is only one bed or long-distance correspondence // hurt-comfort or amnesia // fantasy au or modern au // mutual pining or domestic bliss // smut or fluff // canon-compliant or fix-it // reincarnation or character death // one shot or multi chapter // kid fic or roadtrip fic // arranged marriage or accidental marriage // high school romance or middle-aged romance // time travel or isolated together // neighbours or roommates // sci-fi au or magic au // body swap or gender bend // angst or crack // apocalyptic or mundane
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breannacasey · 3 years
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tagged by @officerrxyes
rules: tag 10 people you’d like to get to know better. 
relationship status: single. i’ll probably die alone
favourite colour: soft pink i think
3 favourite foods: cipaille, waffles or crêpes with fruits and hazelnut spread and whipped cream, and you know what i’ll say poutine
last song I listened to: i just got back from work less than an hour ago, but the playlist at work is 50% christmas songs, the worst versions of them too. Because why have the Jackson 5 version of the song when you can have a folk duet version instead?
last thing I googled: i thought the pic of the 911 and 911 Lone Star crossover looked like they were dressed similar to how the Station 19 team was during that ep they went down to LA to help with wildfires so I looked it up and turns out i was right. on a side note, i really loved Dylan and if Station 19 won’t bring Nyle back to the show, can 911 steal his character? Pretty he worked in LA, he could be transferred to the 118
song stuck in my head: Walking in a Winter Wonderland. Which by the way is pretty much the only part of the song my brain can understand, the rest of the lyrics come out as gibberish as my brain associates the music with the french version’s lyrics.
time: 17:04
dream trip: canada-usa roadtrip with a girlfriend i don’t have
tagging @oneawkwardcookie @malcolmbrighteyes @buckthehalls @brilliantbanshee @luna-colorata @tarlosbuddie @lire-casander
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Things that have been said/Happened in my classes.
Homeroom "I DON'T LIKE IT I FUCK IT!" "Can verbal conversations have auto correct." "I don't like chocolate, I love chocolate I would marry it our kids will be beautiful." "100% inaccurate so you need to go and check your DAMN FACTS!" "UNO BITCH, UNO! GET IT IN YOUR HEAD!" "I'm sexually attracted to potatoes, French fries are also sexy." "He's a little bit of a fruit salad." "Hunger is for the weak." History/ Social debates "Alexander Hamiltion is the shit." "You are making me question my deductions." "SOUTHERN MOTHERFUCKING DEMOCRATIC REPUBLICANS!" "I'm American and you're Mexican so that makes me the gay one." "Canadians are just balls of cinnamon rolls and poutine." "Equal rights for dora." "I have feelings too, so stop making me feel bad about neglecting club penguin." Language arts "You're the worst and I want to talk to your laywer." "I want to jump off a bridge and let a train hit me." "If I have headphones in and you sneak up on me, someone's losing an eye." "SHIT, SHIT, SHIT MY HAIRS STUCK IN MY EYE, OH wait that's just my eyelash." "I don't want to say this but all y'all are mistakes." "Opinons are just opinions, words are just words, and my knife is just a knife." "I want to reincarnate as a corgi." "Harry potter is bae, and anyone who disagrees will die." "Holy shit watch your goddamn profanity bitch." "I want to drive a truck over my sister." Science/Chemistry *Someone starts singing* "Everybody makes mistakes-"*Whole class (even the boys) start yelling* "EVERYBODY HAS THOSE DAYS, NOT ME I'M PERFECT BAE!" *Someone trying to validate penguin lube.* *My bestie screaming at the screen* "GRAVITY ONLY MAKES VOLTRON RELEVANT!" "I'm attracted to every FUCKING male in the universe, thanks god." "If you're me and I'm you what are we?" *TEACHER WALKS OUT* *MY TABLE MATE LOOKS DIRECTLY AT ME* *HE STANDS UP* "EVERYBODY SAY SAUSAGE KEEP IT GOING!" *CLASS* "EGGS, BACON, GRITS, SAUSAGE!" "Teens aren't horny, we just like sex." "Period blood is scarier than any ghost." "FUCK YA BABY!" "You're going to hell either way you've sinned by just breathing." "I'm no Satanist but I want to thank him for killing Donald Trump in advance." "Sex tapes for birds are just air tapes." "That was complete earrape." Chorus(best FUCKING class ever) *EVERYBODY JAMMING OUT TO SOME GOOD BTS* *My headphones plugging out**lucid dreams start playing**EVERYBODY starts screaming*"I STILL SEE YOUR SHADOWS IN MY ROOM!" *Walking to lunch*"Has anybody seen my tampon?" "Orange juice is secretly just sun flower blood." *me to my best friend*"IF you die would you feel the pain before you stop breathing or will you feel no pain at all?"*She stares at me*"What the FUCK veira?" Person A:"AH SHI-"Person B: "SNICKER DOODLES"*Person a glares at person b* *Person b grins sinisterly* *One of my friends scream* *whole class* "What wrong?" *Friend* "THIS BITCH JUST SAID SHE DRINKS ORANGE JUICE AFTER BRUSHING HER DAMN TEETH!" *GIRL THROWS HER LUNCHBOX ACROSS AUDITORIUM* *LUNCHBOX LANDS IN GARBAGE* "THREE FUCKING POINTS FOR RAVENCLAW!" "I can't sing so i just lip sync to make it seem like I'm with something." "Damn you are dumb." "On wensdays we wear our pride colours." "BITCH we are chorus not drama." "I want to experience death really badly." "I NEED TO PISS!" "BABY SHARK DODODODODODOD, MAMA SHARK DODODODODODO, DEAD BEAT DADDY SHARK DODODODODODO, GRANDMA SHARK DODODODODODO, GRANDPA SHARK DODODODOD, GAY COUSIN DODODODO!" "Honey no, you need some serious 911." "You shall not pass till you eat my ass." "Steal the Gucci!" "My recommended section is trying to tell me something." Math/Calculus/The time I actually think I could hang myself for a good reason. "I stalk you guys at night." "We're all failures in here bud." "UNO, DOS, TRES, QUATTRO, CINCO-DID I MENTION THAT I'M IN LOVE WITH THAT GOOD KUSH!" "Do drugs kids."(My new catchphrase) "Do your work or we're going to McDonald's." "I feel threatend and attacked." "I have no social life but I do have a roblox." "Your girls a FUCKING HOE!" "Thank you for acknowledging my green thumb." "Dungeons and dragons is way underrated and that's the only time I do math." "I have no brain therefore I shall be excluded from learning." "I DROPPED MY PHONE! SOMEONE'S DYING TODAY!" "Don't you like how *Insert teachers name here* looks like a serial killer when he breathes?" P.E/Fitness "DADDYYYYYYYYYYYY!" "SAY NO TO THIS BITCH!" *Some Girl was crying, I walk over to her and ask her what's wrong she shows me her phone...its who lives who dies. I want to FUCKING die.* "THREE SIXTY SHAWTY!" "I WANNA LIVE FOREVER!" "IT'S THE CIRCLE OF YEETS!" "Ya, I'm homeo." "Blood is red, Bruises are blue, say what are those again and I'll hit you with my shoe." "Nope, taxes are illegal on this court." "WHOOP WHOOP THAT'S THE SOUND OF THE TOILETS SEATS!" "MY LAST STROKE JUST WENT VIRallllllll!" "I honestly just wanna go home." *Someone missing a hoop over and over* "AGGHHHHHHHHHH!" "REEEEEEEEEEEEEEEEEEEEEEEE!" "To be honest I hate everybody here but since I'm labelled as fake you're all my favorite people." "Bisexual pride!" "I'm the last straight person standing." "I want middle school back." "HOLLYYYYYY FUUUUUCKKKKKKK HE HASSSSSS ABBBSSSSS!"
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poorlilbeans · 6 years
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The Grossest Day of Yuuri’s Life
I haven’t figured out how to submit a post to the official page cause i’m an idiot, but here’s my fic for day one of sick days!
Summary: Yuuri, Victor, Phichit, Chris, Yuri and Otabek are stuck in an elevator together and Yuuri is hella sick. (2600 words)
WARNINGS: Vomit, poop, accidents, mild anxiety, crying, fever/delirium, confined spaces, hospital/ambulance mention. Really, this fic is fucking disgusting. Also there are a couple of lines in French, and my French is probably very rusty. Proceed with caution.
           Years later, in an interview, Yuuri and Victor would be asked, “What’s the grossest thing that’s ever happened to you?” Yuuri would blush to his toes, laugh bashfully, and Victor would take his hand as the two did their best to recount a somewhat television friendly version of the story. It was just a memory, maybe a little funny in hindsight, and absolutely embarrassing. Currently, however, it was not years later. It was nearly 10pm, and Yuuri was stuck in an elevator with the Stomachache to End All Stomachaches.
           They were in Quebec City in the dead of winter- some of the biggest names in figure skating had showed up for this invitational competition. It was a grand two day event, not a part of the grand prix series but still as competitive as ever, all in the name of fun, skating, and good sportsmanship. After free skates were done Victor and Yuuri had gone for a walk around the city, and shared a poutine for lunch before being invited by Chris to a Quebecois sugar shack for dinner. It had been loud and crowded, the cozy restaurant absolutely packed with hungry athletes. Yuuri was absolutely determined to be normal tonight; yes, he had been around people all freaking day, and yes, he was stressed, exhausted, and fighting to ignore a headache. But damn it, he was going to be normal, and he used up all the energy he could muster to socialize, and tuned out J.J’s boring rant about how awful American beer is compared to Canadian beer, how he’d drink a whole litre of the stuff if he didn’t have to drive home tonight, and joined everyone else in indulging in servings of tourtiere, pancakes, and Canadian maple bacon. He suffered in the cold with everyone else learning to roll sticks of snow taffy, and left for the hotel feeling uncomfortably full, but also pretty proud of himself for participating in all this social activity. With some of the younger skaters having left early to go to bed and J.J heading home with Isabella, Yuuri, Victor, Chris, Phichit, Yuri, and Otabek arrived back at the hotel together to spend some time relaxing in one of their rooms.
           All of the skaters for this particular competition were housed on the ninth floor. Huddling into the elevator, Yuuri found himself burying his face in Victor’s scarf, dreading spending any time in someone else’s room, or worse, having other people in their room. His stomach hurt. His head hurt. His fingers and toes were tingling, and he felt cold sweat building and dripping under his jacket. In the cab home he’d assumed it was just anxiety- it had been a big day, after all- but now he felt sick and weak, and was feeling symptoms of his anxiety entirely separate from all of that. The lift started moving and Victor was stroking his back, always in tune with how Yuuri was feeling, but somebody else in the elevator knew him at least as well, and wasn’t interested in subtlety the way that Victor was. That somebody poked Yuuri on the butt with a selfie stick to get his attention.
“You don’t have to keep hanging out with everybody if you don’t feel up to it,” Phichit reminded him, poking his butt again when he hesitated to respond. Yuuri managed a half-smile and hip checked the device away from him, biting his lip when the movement sent a ripple of discomfort through his stomach. Phichit’s slightly-louder-than-intended voice had summoned all eyes on him, and Yuuri was working his jaw around an excuse about being tired when the elevator came to a creaking halt, stuck between the seventh and eighth floors. Everyone startled, and Otabek was the first to get his shit together and press the call button. Yuuri gulped, feeling his heart (and stomach) drop straight to his ass. There was a pause, and then a crackling voice sounded through an overhead speaker.
Bonsoir, Hôtel de Jardin Royale. All eyes rested on Chris, and noting he was already absorbed in tweeting about the stuck elevator, Victor rolled his eyes and spoke up.
“Allo, nous avons six personnes dans l’ascenseur, et il ne bouge pas. Aussi, nous sommes internationel. Parlez vous Anglais?” There was another brief pause, followed by:
Un moment, s’il vous plait. There was a clunk as the employee put them on hold, and Chris glanced up from his phone.
“His accent was fucking disgusting,” he commented, before busying himself again in Twitter.
“Your face is fucking disgusting,” Victor replied. Yuuri whimpered in discomfort and Victor brought a gentle hand up to his hair, gently petting him and scratching his scalp.
“What did you say?” Yuuri asked quietly.
“I just told him the elevator stopped and we’re all stuck in here. I think he’s getting someone who speaks English for us.”
“Please don’t tell me you’re claustrophobic,” Yurio snapped. He leveled Yuuri with an accusatory, if a little concerned, look.
“I’m fine, I just-
Hello, this is the hotel manager. Are you all alright up there?
“Hi,” Phichit chirped brightly. “We’re stuck.”
Yes, the engineers are already on their way.
“How quickly can you get us out?” Yuuri asked, and everyone raised their eyebrows. After all, this was basically a phone call, something Yuuri usually Did Not do.
It depends. The engineers will evaluate the problem and whether it’s safe to pull you all out before they get to work. If there is a medical emergency, and it is safe to do so, we can call the fire department to get you down.
“Are you okay?” Victor whispered, meeting Yuuri’s eyes.
“I have to go to the bathroom!” Yuuri wailed. He immediately clapped a hand over his mouth, realizing what he’d just blurted out. “I mean- I…” Yurio was howling with laughter, but everyone else at least looked sympathetic.
“So that’s what’s wrong with you,” Chris chuckled. Yuuri could swear he heard the manager holding back a snicker as well, but maybe it was just his imagination. He hoped.
Unfortunately that doesn’t count as a medical emergency- I couldn’t legally call 911 because you need the washroom. However we’ll do our best to get you out of there as quickly as possible.
Yuuri turned and buried his face in Victor’s scarf again. The pain in his stomach was quickly turning into nausea, and he was feeling weaker and shakier by the second. He zoned out as the manager gave them a generic hang in there and hung up the phone for the time being, only tuning back into reality when he felt his phone buzz in his pocket.
PHICHIIIT<3- Are you really okay?-
Yuuri glanced up, giving a short nod when Phichit met his eyes. Unsurprisingly, he didn’t look convinced. There was silence for a moment, but Yuri was in the elevator too, so of course it didn’t last.
“So, you need to piss, Katsudon?”
              Time was crawling. Yuuri had long since sat on the floor, too exhausted to stand, and Victor sat beside him, helping him out of his coat when he noticed how sweaty he was. Before long everyone else followed suit and made themselves comfortable. At this point Yuuri was swallowing convulsively, and they still had no idea how long their imprisonment would last. Weirdly enough, it was Otabek who finally spoke up.
“Victor, I think Yuuri is going to throw up.” Yuuri felt the weight of everyone’s eyes landing on him, but he just couldn’t muster the I’m fine this time. He was too tired. His stomach hurt too much. He heard Victor sigh, felt him rub his shoulder. He didn’t sound surprised.
“Does anyone have a bag or something?” Victor asked. His voice was low, worried. It was Yuuri’s fault.
“Here, use this.” Yuuri slit his eyes open and watched Phichit pull a couple of maple leaf and fleur de lis keychains and some maple candies out of a shopping bag and pass it to Victor. Victor took Yuuri’s hands, moved them so they held the handles of the bag.
“Just if you need it, okay?” Being given something to puke in instantly made him ten times more nauseous, but Yuuri bit his lip, desperate to suppress it. There was no way he would throw up in front of five other people. No wa-
Fuck.
No.
Yuuri was gagging uncontrollably, desperately swallowing back wave after wave of sick. Victor’s hands were on his back, in his hair, on his hands, making sure the bag was open. His voice was in his ear whispering “just let it out, it’s okay, you’re okay.” He pressed his hand against his mouth and Yuri’s voice floated into his consciousness.
“If he pukes I swear to god.” A wet burp escaped and tasted sickeningly like maple syrup, and that was the last straw. Vomit splashed forcefully into the shopping bag. Yuuri coughed and heaved, and he genuinely didn’t know if the tears pouring down his cheeks were from the strain or the humiliation. Maybe both. He tried taking a deep breath, but it turned into a retch halfway. His entire abdomen clenched against his will, and as he heaved again, hot lava loudly and painfully exited him, straight into his pants and onto the floor. By the time he caught a break everyone was silent, staring in horror. Half delirious, Yuuri wondered if it was obvious he’d just shit his pants. Then there was a crackle above him, and the speaker buzzed to life again.
The engineers are here, and they’re working on fixing the problem. Unfortunately you are stuck between floors, so it looks like they’ll have to repair the elevator to get you back down here. How’s everybody doing up there?
“One of us is really sick,” Phichit answered frantically. “Are you sure you can’t get us out to help him?”
Unfortunately it isn’t safe to try and pull you out, but if you need it I can call an ambulance and have it waiting for him when we get you down.
“He doesn’t need an ambulance, he needs a bed,” Victor sighed. He was running his hand through Yuuri’s hair. It was so cool. So nice. He almost felt like he could fall asleep…
RING RING!
Everyone jumped, and Yuuri snapped awake as Phichit rushed to silence his ringing phone.
“Oh, it’s Ciao Ciao,” he mumbled, sheepishly raising it to his ear. “Hey.”
“Hi, Ciao Ciao!” Yuuri sang. He felt drunk. The unrelenting pain and fever was intoxicating, and somehow, covered in sweat and shit, holding a bag of puke, Yuuri was suddenly feeling surprisingly social. Phichit glanced at him, making no effort to hide the concern in his eyes. Not that Yuuri minded; even high on a boiling brain, he was pretty well aware of what he looked like right now.
“Do you want me to put him on speaker, Yuu?” Yuuri grinned dopily, and Phichit pressed the speaker button, letting the hand holding his phone fall to his lap.
“Where are you two?” came Celestino’s voice, and Phichit rubbed at his eyebrow.
“We’re in a stuck elevator. In the hotel. Say hi, everyone.” Four voices chimed in with a hello, followed by a loud belch out of Yuuri, and a responding gag from Yurio.
“Text me next time, you’re always on your phone after all. Is Yuuri drunk?”
“No, he’s sick, and we’ve been stuck in here for almost an hour,” Phichit sighed.
“I’m not sick,” Yuuri defended, having no idea why he suddenly felt inclined to lie about this. “I just have to go to the bathroom.”
“You already went to the bathroom,” Yurio spat. Yuuri threw him a halfhearted dirty look, but it felt a bit ridiculous given the disgusting mess he was sitting in. Looking up, though, he realized everyone in the elevator looked pale and uncomfortable. Otabek was hiding his nose and mouth in his scarf. Chris had his knees brought up to his face so only his eyes were visible. Yuri was blatantly holding his nose, and Phichit was grimacing as he talked to Ciao Ciao in a low voice. Even Victor was breathing shallowly, coughing to himself as he cuddled Yuuri, hugging the source of the nasty smell like a trooper. Guilt flooded Yuuri’s being all at once, and he was crying before he had a chance to realize how upset he was. Time was racing and crawling at the same time. He could hear Victor talking in his ear, Phichit talking to Ciao Ciao, Yuri saying something to Chris and Otabek in his biting voice, but it all morphed into overwhelming white noise. He could hear his stomach grumbling inside of him- something was still definitely leaking out of the back end of him, and he felt his hands tremble at the thought that he might throw up again. He cried and cried, desperately wanting to stop but unable to even remember what it was like to not be crying. He cried so hard he threw up, and it caught him off guard- only about half the puke actually made it into the bag, the rest coating his hands and lap. Then Victor was wiping his hands with tissues from someone’s bag, but it didn’t even matter because Yuuri felt so utterly disgusting. He was sticky and wet and smelly and after all of this nonsense his stomach was STILL hurting. It wasn’t fair.
           By the time the elevator groaned to life the cramping had become too much to handle, and Yuuri had felt everyone’s glares as a second wave of mush filled his pants. He was so dehydrated he ran out of tears, but his hiccupped sobs wouldn’t stop, as hard as he tried to hold them back. Everyone else cheered when the elevator started moving. Yuuri just gagged miserably.
           Everyone stumbled desperately out onto the first floor, gasping for fresh air. Yurio ran and puked in the fancy trash can in the lobby. Otabek actually stepped outside for a few minutes. Victor carried Yuuri out, and Phichit carried the sacrificed shopping bag at an arm’s length, depositing it in the garbage once Yuri was out of the way. The engineers were now holding their breath as they continued to work on the faulty elevator. Obviously the cleaning staff would have to be called down as well. The manager was apologizing profusely, offering them all coupons they didn’t want.
“So,” Victor spoke up, “Can I get him up to our room in the other elevator, or is that one going to break down on us too?”
“The other elevator is working just fine. Although given the state of this one, I’d have to request that you do your best not to… make a mess in the working one.
“I won’t,” Yuuri groaned, probably surprising the manager. He looked like he was asleep in Victor’s arms. “I just want to go to sleep.” He felt Victor kiss his head and start off toward the working elevator.
“I’ll come with you,” came Phichit’s voice. Victor startled.
“Are you sure?”
“Yeah. He’s really not well, and… well, we’ve lived together before. I know it’s hard taking care of him, ‘cause he gets so sick. I can run a bath and buy some ginger ale from the vending machine while you wipe him off.” Yuuri listened and felt affection for his friend well up in his chest. People were so good to him.
“And we’ll take the stairs,” Chris announced cheerfully, prompting quick agreement from Yuri and Otabek. The six split up and Yuuri settled in Victor’s arms, exhausted and ready to be clean and in bed.
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magnolopsida · 6 years
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do people in france eat poutines
Poutine.... like... the vladimir one ? :0(my stupid ass after I checked on the web) : WHO THE FUCK PUT CHEDDAR ON DELICIOUS FRIES THIS IS A FUCKING MURDER IM CALLING 911
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these are what they call hard feelings (of love)
[carm/elle, grey’s anatomy au (no one dies tho). they’re disaster kids who are also surgeons. yknow the deal.]
//
these are what they call hard feelings (of love)
guess this is the winter/ our bodies are young & blue/ i still remember everything, how we’d drift buying groceries, how you’d dance for me/ i wish i believed you when you told me this was my home —lorde, ‘hard feelings/loveless’
//
it starts like this: you get to work before the sun even rises, change into your scrubs, go on your rounds, perform an eight-hour operation, kiss another pretty girl, walk home after your twelve hour shift; you have a normal day, really, all things considered for a resident who works somewhere that has a winter for eight months.
it starts like this: it snows before the sun even rises, and that day you lose a child on the table, and her heart stops beating in your hands, and you tug elle to you in the on-call room because you can’t stop feeling the exact moment, and you kiss her roughly while you cry, and after you put on your beanie and light a cigarette and walk home in the snow, the ash burning in the dark, your delicate, extraordinary hands going numb.
//
most days aren’t so bad; you like pediatric surgery because sick children are both more honest and far less annoying than sick adults, and the teenagers especially are cool—jaded and clever and funny.
you also have a stellar surgical record, so most days are actually kind of great. when you have time to plan, when you know you’re going to be able to be perfect, it’s amazing. but then an eight year old girl comes in who ran into a tree while sledding in the park, who has broken bones and a small crushed chest and you’re across from elle in the operating room, her steady hands always steady, always lovely, as she tries to stitch up this tiny heart and tiny lungs but it’s not good enough. that day, neither of you are perfect.
//
‘what are we doing?’ elle sighs very quietly. you feel her sigh because you have your head on her chest so you can hear her heartbeat while the wind howls away outside. you’ve started spending more and more time together outside of the hospital; today you’re in her warm bed, fully clothed because you’d both been too tired for anything last night and honestly you didn’t mind. you’re getting less and less used to sleeping alone.
you shrug. ‘i thought we were just having fun.’
‘the past three times we’ve had sex you’ve cried.’
you grunt. ‘false.’
elle tries not to laugh—you can hear it—and you’re glad she can’t see your smile into her soft tshirt. ‘true, carm.’
‘well there’s no need to add insult to injury. first do no harm, right?’
she’s quiet for a moment, so that joke didn’t land. ‘i have feelings for you,’ she says after a while, very quietly, almost like her words are going to shatter something, like the soft, unbearable weight of snow after a night of it.
you swallow and your heart races because you have feelings for elle too—who wouldn’t? she’s smart and kind and beautiful, some kind of perfect version of a kate moss lookalike in a weird world where she ended up being a cardiothoracic surgeon. she makes you laugh and always brings you coffee when you have rounds together and you first started working in a clinical trial together a year ago and then—
‘i can’t,’ you say, even though you don’t want to. but you feel your broken wrists and countless black eyes and ribs that were bruised for years; you feel the kind of love your mother had for you—dark and rough and unforgiving and hateful. it’s confusing and your heart races and you’re scared; elle has never, ever, not once, raised her voice at you, let alone raised a hand. ‘i’m sorry,’ you say, getting out of bed because you feel her chest hitch and you really don’t want to see her cry. ‘i can’t.’
you start to dress and she doesn’t move and you don’t look back, you can’t look at her, because if you do, you’ll stay forever. 
‘i’m sorry,’ you say, again, and when you get outside the snow hasn’t stopped.
//
elle is, frustratingly and predictably, entirely professional and maybe even nicer. she never snipes at you, even when you make some underhanded comment. you think she seems sad, kind of, but elle is happy too—she’s always happy, always amazing with patients. it seems like she has something in common with literally everyone, and she can calm a room within a second.
it’s one of the reasons you liked her to begin with, when you were residents she’d immediately been beyond competent in the OR but also beyond competent interacting with people, which you’d admired even though you hadn’t want to. the first time you kissed was outside clinton’s, across the street at the market near the park, in the fall. you had run into her—you needed cigarettes and she apparently needed vegan sausage and couscous—and you’d never hung out with her outside of work but you were both tired and hungry and you got poutine and beers and then there you were, with your cigarettes and couscous, kissing on the corner under a streetlamp in october.
which was over a year ago, you realize, of kissing her all over the hospital and all over the city and on your orange fire escape on a tuesday evening and in her kitchen while she made you breakfast in the summer light.
you can sleep with lots of people, and you do, after you walk out of her bedroom in the middle of a blizzard—you’re a surgeon and you’re beautiful, you know these things. your hair curls softly and you have eyelashes from god and you have far too many pairs of blundstones and perfectly ripped skinny jeans and when you buy a girl a drink at the gladstone and let her take you home, it’s not hard. it’s not hard because it’s nothing—it’s a few moments of pleasure and then you put your boots back on. 
it’s not hard because you won’t allow that of yourself; you won’t allow yourself to build a life with elle—because that’s what you would be doing, going to work together, saving people together, going home and making dinner and playing with her cat and going to trinity bellwoods on the weekends and probably even letting her convince you to join the hospital’s softball team even though you’re the least athletic person you know.
you work with her, admire her hands and just how fucking smart she is, the way she remembers meilinn’s medical history even though she’d spoken to her for maybe four minutes almost eight months ago; the way she goes through each patient checklist in the OR before surgery like it’s the single most important procedure she’s ever done. you cut your hair in the spring and she smiles genuinely and tells you it looks lovely; you find yourself sitting with her at lunch every now and then. 
taking other girls home is easy; elle—her laugh and the way she chews on the tip of her pen when she’s concentrating; the way she smells like magnolias and the birthmark near her elbow—is hard.
//
your leg fucking hurts, in the kind of way that scares you because it reminds you of when you were small but also because you know that it’s distinctly not good. 
you’re kind of stunned, and it’s probably shock because you were just in a car accident and your uber driver is conscious and seemingly not critically injured when you check on him in the front. you struggle out of the car, but you get the door open. there are plenty of people around and you’re sure someone has called 911, which is good because your leg, when you look down, is sufficiently fucked, which means you only have a few more solid minutes of adrenaline. 
there are two kids in the car that hit you, though, and one isn’t waking up, and she’s bleeding out of her ear and she’s so small. this is, however, what you know best, so you have all of her vitals when the paramedics get there four minutes later. you insist that she’s taken to your hospital, and you try to let them go in the ambulance with her, but they overrule you when they cut your pants open and see part of your femur poking through your skin.
you’re on a significant amount of morphine when you get to the hospital, and after some top-notch scans, you’re relieved that you have some whiplash and bruises and a little gash on your forehead that needs seven stitches and a leg that will require surgery, but nothing else that’s worth caring about. 
elle, however, does not seem to know this news, and she comes rushing into your room in the ER while you’re waiting to go to the OR. 
‘whoa,’ you say, and she’s even prettier and softer and lovelier when you’re high. ‘calm down there, hurricane. i’m fine.’
she rolls her eyes and pulls up what you’re pretty sure is your chart on her ipad, scans through everything quickly, then sits with a very relieved sigh in a chair at your side. 
‘you scared me,’ she admits, and it’s the kind of thing that’s so tender and sincere you want to cry. 
‘just a few scratches.’ you wave your hand vaguely in front of you. ‘nothing to worry about.’
‘i had very little information when an intern told me a few minutes ago.’
you snort a laugh and you’re too loopy to even care. ‘interns.’
elle takes your hand, very unceremoniously, and it’s the first time you’ve touched in months. 
‘elle—’ you start, but she squeezes your hand and shakes her head.
‘just—don’t say anything now,’ she tells you, quietly. ‘i’m just glad you’re okay.’
‘yeah,’ you say. ‘okay.’
you doze off and then you have surgery to fix your leg and elle isn’t there when you wake up—you don’t blame her, because she was in scrubs and her labcoat when she’d been to see you earlier and she usually has big surgeries scheduled for tuesdays—but there is a huge bouquet of magnolias by your bedside and you don’t even need to reach for the card to know they’re from her.
//
you take time off of work to heal—you have to, and you’re bored out of your mind. you crutch around your apartment and order in a lot of food and amazon prime pretty much all of your toiletries for two weeks, and you’re legitimately about to go crazy when there’s a knock at your door.
it takes you a frustratingly long time to get there, but then you open it and elle is smiling, holding a huge bag of groceries.
‘when is the last time,’ she says, ‘you had a decent home-cooked meal.’
‘you could’ve called,’ you say, even though you’re smiling and you scoot back to let her in.
she looks guilty for a second, putting some really fancy-looking wine in your fridge. ‘i deleted your number.’
‘ouch,’ you say.
‘i wanted to drunk dial you,’ she explains. ‘like, a lot.’
‘who wouldn’t?’ you say, gesturing kind of in general to your admittedly sloppy and dark apartment and your unkempt hair and the same sweatpants you’d had on for three days now, and elle laughs, then goes to open your blinds. 
you go over to the kitchen island and get yourself situated on a stool before taking her phone and trying out her old passcode (562533, which really just spells LOCKED, which always made you laugh) and when it opens you smile. you put your number back in.
she gets back from your bedroom with a pile of laundry and you say, ‘let’s open the wine.’
‘trying to get me drunk?’
you gesture to her phone. ‘well i did put my number back in your contacts.’
she huffs a laugh. ‘i’m going to start this laundry while you shower, and then i’m going to make dinner, and then we can open the wine.’
‘buzzkill,’ you say, even though you’re already hobbling to your bathroom and you feel more alive than you have in months.
you have wine and the best friend chicken on this earth that night, and you want to kiss her, but elle makes you laugh with her awful impressions of everyone in 9 to 5 before you fall asleep. she’s just—she’s elle—because she sleeps on your couch and leaves you croissants and a cortado from ezra’s pound the next morning, the blankets folded neatly and wine glasses washed.
//
you start to text again, just little messages here and there, a lot about work and some about her cat and a thrilling few when she’s clearly drunk that she misses you. 
but you don’t see her until weeks later, when you get your cast off. you’re limping terribly, but it’s finally a little warmer, and you’d gotten a haircut and some new sneakers you desperately needed. you’re up to maybe sitting at the park and reading, but you want cigarettes and you can’t help but laugh when you spot long blonde hair and what you’re sure are perfectly tailored all saints jeans. 
‘hey stranger,’ you say, walking up behind her.
elle turns with a smile. ‘carm!’ she says excitedly. ‘you got your cast off.’
‘that i did,’ you say, paying for your cigarettes while she frowns. 
‘i hoped your brush with death might’ve stopped that habit.’
‘never,’ you say, winking before you follow her out after she rolls her eyes.
she sighs on the street corner and looks at her watch, then looks at you hopefully, even though you can tell she’s trying not to. ‘do you want dinner?’
‘only if we order like seven kinds of poutine and you buy me drinks.’
‘i’m so glad patients don’t run into you outside of the hospital,’ she says, and you elbow her with a fake glare before she laughs.
you eat and drink and she tells you about the new intern class and you’re set to get back to work in a week or so, so you actually try to pay attention to the tips she gives you. someone is singing terrible karaoke and really boring jays spring training news is on the tv and elle is the most beautiful thing you have ever seen.
'i was, like, really abused when i was little.’ you say it aloud and you’ve said it before, to a few therapists, but you don’t talk about it and you certainly haven’t talked about it to elle, who looks at you so softly you have to turn away. ‘that’s why i—you know, why i—couldn’t.’
she nods. ‘you broke my heart, you know.’
‘i’m good at that,’ you say. ‘broke mine too.’
‘fortunately for you,’ she says, leaning toward you a little but your chest still tightens, ‘i’m a world renowned cardio-thoracic surgeon.’
you laugh, really laugh, because otherwise you’re pretty sure you’d both start crying.
‘also,’ she starts, very solemnly, ‘i can’t promise everything, but i can promise that—i’m good, carm. i’m good and i won’t hurt you.’
you nod down at the remnants of your poutine. 
‘if you want,’ she adds softly.
‘okay,’ you say, and when you look up she looks a little surprised but really, really happy. 
‘yeah?’
‘yeah,’ you say. ‘yeah.’
she laughs this little delighted thing and raises the last sip of her beer in a little toast and then puts down far too much cash and gets up, then helps you.
you feel jittery when you walk outside, even though you’ve both certainly done this before. 
you’re underneath the streetlamp and you both slow and elle laughs. ‘we’re really going to kiss here again?’
‘first kiss 2.0,’ you say. ‘seems fitting.’
she shakes her head and then leans down, and it is. it is.
//
it starts like this: you walk to work, slowly but surely, on a warm morning that’s sunny but not too hot, and a child’s heart is in your hands but it keeps going, beating away, and you watch elle place stitch after careful, lightning-fast stitch, and you wait for her at the front doors, and you kiss a very, very pretty girl, and you hold her hand on the way back to her apartment, anything but numb.
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Stop tattling on people smoking weed, Toronto police warn in cheeky tweets
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Marijuana became legal in Canada on Wednesday, and authorities are still trying to get used to it.
Toronto's police have been pretty blunt about the matter, telling people to stop tattling on their neighbours for smoking weed or possessing pot plants.
SEE ALSO: Pass the poutine: Weed is now legal in Canada and everyone's celebrating
The directive came in a series of funny tweets, comparing the reporting of smoking or possession to trivial matters, like calling 911 to ask for directions or what one should do with frozen meat in the case of a power outage.
"Do not call police for this," the tweets read.
Asking for directions because you're lost is not a 911 call. Reporting an adult smoking a joint isn't either. Cannabis is no longer illegal on October 17, 2018. Consumption is allowed anywhere cigarette smoking is allowed except in a motor vehicle. Do not call police for this ^sm pic.twitter.com/7SoescfLM5
— Toronto Police (@TorontoPolice) October 16, 2018
Asking police to call your friend because you are out of minutes is not a 911 call. Calling about your neighbour's pot plants isn't either. Cannabis is no longer illegal on October 17, 2018. Up to four cannabis plants will be allowed per household. Do not call police for this ^sm pic.twitter.com/1rUvR9yvcT
— Toronto Police (@TorontoPolice) October 16, 2018
Asking what to do with your frozen meat during a power outage is not a 911 call. Smelling weed coming from your neighbour's home isn't either. Cannabis is no longer illegal on October 17, 2018. Consumption is allowed for anyone 19yrs or older. Do not call police for this ^sm pic.twitter.com/6aYhbStarS
— Toronto Police (@TorontoPolice) October 16, 2018
Canada is the second country in the world to legalize marijuana (behind Uruguay), but the laws do vary from province to province. In the Netherlands, where marijuana tourism is rampant in Amsterdam, weed is in fact illegal, but personal use has been decriminalized.
In Ontario for instance, residents can only buy marijuana online from a government-run site. Then from April 1, privately-run physical stores will be allowed to sell weed. 
In the meantime, Toronto Police still intend to crack down on illegal dispensaries, with the Ontario government deeming physical stores selling weed to be afoul of the law until April. 
These stores have been encouraged to shut down and apply for a license to sell or risk being shut out of the legal market. With that said, authorities say they won't be that vigilant against dispensaries that choose to stay open.
"There will not be 100,000 police officers landing in the city of Toronto shutting down every element of a dispensary, but we will be shutting them down," Toronto police Chief Mark Saunders told the Canadian Press.
It's a different story in other provinces, where brick-and-mortar stores across the country welcomed the first buyers at the crack of midnight. 
WATCH: There's a robot dog empire in the making and Boston Dynamics has some worthy competitors – Genius Moments
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rabbitcruiser · 6 months
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National Cheese Curd Day
National Cheese Curd Day was created by Culver's, a fast-food restaurant that started in Wisconsin that is located mainly in the Midwest, that as of 2020 has restaurants in 25 states. One of their most popular menu items, their cheese curds, are made with white and yellow Cheddar cheese. The fresh cheese curds—which they source from LaGrander's Hillside Dairy in Stanley, Wisconsin—are breaded with their signature blend of herbs and spices and then deep-fried. Culver's sold over 17.7 million orders of cheese curds in 2015, and over 28 million orders in 2018. During the month of October, when they hold National Cheese Curd Day, they offer chances for people to win cheese curds and other prizes. They've even given away a year's supply of cheese curds as their grand prize.
Cheese curds are popular in the Midwest, particularly in Wisconsin. They also are common in Quebec, Canada. Cheese curds are fresh, made by separating the curd from whey during the cheese-making process. Instead of going through the whole process, where a block of cheese is made, a solid curd of cheese with a milky flavor is formed. Cheese curds are mainly made of young Cheddar, either white or yellow, although some are made from mozzarella, Muenster, Colby, or Monterey Jack cheese. Fresh cheese curds are moist and rubberlike and will squeak when eaten when their elastic protein strands rub against tooth enamel. They begin losing their squeakiness after 12 hours and are no longer considered fresh about two days after being made. They are rather mild in flavor with a bit of saltiness and are often flavored with dill, garlic, spicy Cajun, taco seasoning, ranch, or jalapeno.
Cheese curds are commonly eaten as a snack or appetizer. Not only can they be eaten fresh, but they can be deep-fried, after being covered with a breading or batter—sometimes a beer batter. They are often then dipped in marinara sauce, ketchup, or ranch dressing. Deep-fried cheese curds are popular at state fairs, carnivals, and bars. They are also common at some fast-food restaurants, Culvers and A&W being two that offer them. Cheese curds are also used to make poutine. No matter if you eat deep-fried cheese curds at Culver's today, or enjoy them somewhere else or made in another manner, you are sure to find National Cheese Curd Day most enjoyable!
How to Observe National Cheese Curd Day
Some ways to observe National Cheese Curd Day include:
Pick up some cheese curds at Culver's. Watch their social media accounts for chances to win cheese curds and other swag.
Have some cheese curds at another restaurant, at a bar, or at a carnival or fair.
Pick up some fresh cheese curds at a store or shop, or make your own.
Make your own deep-fried cheese curds.
Plan a trip to the next Cheese Curd Festival.
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rabbitcruiser · 2 years
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National Poutine Day
In Canada, particularly in Quebec, poutine is a staple food, if not  also an iconic one. It has become a popular food in America as well as  in other countries, and we celebrate it today, on National Poutine Day.  Standard poutine is made up of fresh-cut french fries, squeaky fresh  cheese curds, and brown gravy, but there are many variations of the  dish. Among other possibilities, the name may have come from the word  "pudding," which is spelled pouding in French, or from poutine,  which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the  French-dominated regions of Quebec and New Brunswick, but as "poo-teen"  elsewhere.
According to the most widely known and accepted story, poutine was  first served at L’Idéal (Café Ideal)—a restaurant that later changed its  name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town  of Warwick, in Arthabaska County, Quebec, a town known for producing  squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds  on top of his fries. The restaurant owner, Fernand Lachance, supposedly  replied, "Ça va faire une maudite poutine," which roughly translates to  "That's going to make a dreadful mess." A variation of the story says  that Lainsesse asked for the curds and fries to be thrown together in a  paper bag, upon which Lachance looked into the bag and said, "This is  poutine." The dish started being sold in a bag and soon caught on.  Patrons began adding ketchup and vinegar to it. In 1963, Lachance began  serving it on plates. Customers soon noticed that the fries got cold  quickly, so Lachance added gravy to keep them warm.
According to another story, poutine was created by Jean-Paul Roy,  owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec.  He had been serving a dish of gravy and french fries called patate-sauce  since 1958, and in 1964 noticed that some of his diners were adding  cheese curds to it. He soon added a dish that contained all three  ingredients and named it fromage-patate-sauce.
No matter how poutine got its start, it soon could be found being  sold as street food in Canada. By 1969 it was being sold in Quebec City  at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it  was being sold in Montreal by 1983. By the early 1980s, it had become a  widely popular street food in Ontario and Quebec.
It made its debut in Canadian chain restaurants in 1985, appearing on  the menu at Frits, a now-defunct Quebec-based chain. By the 1990s,  poutine had reached mass popularization in the country, after its  inclusion on the menus of other chains. It first appeared on a Burger  King menu in 1987 in Quebec, and soon spread to other locations of the  chain. The same happened with McDonald's in 1990. Canadian fast-food  chain Harvey's debuted it on menus across the country in 1992.
But poutine wasn't to remain only as street food and fast food. By  the early 2000s, it was appearing in high-end Canadian restaurants. It  was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it  was topped with foie gras. Other high-end Montreal restaurants followed  suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.
Some Canadian restaurants have made poutine their main focus. La  Banquise in Montreal began serving it in the 1980s. They started with  the standard version and an Italian version with bolognese sauce instead  of gravy. They have since expanded to serving 30 types. Smoke's  Poutinerie was started in Toronto in 2008, the first poutine-only  restaurant in that city. Other poutine-only restaurants that followed in  Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.
Poutine made its first foray into the United States in New Jersey and  New York, where a variation of the recipe called "Disco Fries" became  popular. This version substituted mozzarella or cheddar cheese for the  curds. Poutine has since become relatively common in the States, and  took hold in other countries as well, such as the United Kingdom and  Russia.
As mentioned, there are various types of poutine besides the usual  french fries, cheese curds, and gravy combination. Different types of  potatoes, cheese, and sauces can be used. Italian poutine may use  spaghetti sauce instead of gravy; veggie poutine is made with mushroom  sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.
Festivals devoted to poutine are held across Canada throughout the  year. Montreal, Ottawa, and Toronto are some cities that hold them. On  National Poutine Day, events are held and specials are available at  restaurants in countries like Canada and the United States. For example,  My Meatball Place in Toronto has given away free samples of meatball  and vegan poutine, and The Hops Spot in Syracuse has offered half-price  poutine. With so many types of poutine—and so many restaurants that  serve it in some parts of the world—there is no reason to remain hungry  on National Poutine Day.
How to Observe National Poutine Day (Canada)
Here are some ideas on how to celebrate the day:
Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.
Check if there is a place near you that serves poutine.
Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.
Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.
Eat some poutine at Harvey's or at another fast food restaurant in Canada.
Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.
See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.
Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.
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rabbitcruiser · 24 days
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National Poutine Day
While in Winnipeg, Manitoba, filming Bravetown, Danny Rodriguez gained an affinity for poutine. Following his return to the United States he created National Poutine Day, and with partners, opened a Smoke’s Poutinerie branch in Berkeley, California, the first location of the chain in the country. While the Berkeley restaurant has since closed, the poutine holiday he created continues to be celebrated!
In Canada, particularly in Quebec, poutine is a staple food, if not also an iconic one. It has become a popular food in America as well as in other countries. Standard poutine is made up of fresh-cut french fries, squeaky fresh cheese curds, and brown gravy, but there are many variations of the dish. Among other possibilities, the name may have come from the word “pudding,” which is spelled pouding in French, or from poutine, which is slang for “mess” in Quebec. It is pronounced “pou-tin” in the French-dominated regions of Quebec and New Brunswick, but as “poo-teen” elsewhere.
According to the most widely known and accepted story, poutine was first served at L'Idéal (Café Ideal)—a restaurant that later changed its name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town of Warwick, in Arthabaska County, Quebec, a town known for producing squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds on top of his fries. The restaurant owner, Fernand Lachance, supposedly replied, “Ça va faire une maudite poutine,” which roughly translates to “That’s going to make a dreadful mess.” A variation of the story says that Lainsesse asked for the curds and fries to be thrown together in a paper bag, upon which Lachance looked into the bag and said, “This is poutine.” The dish started being sold in a bag and soon caught on. Patrons began adding ketchup and vinegar to it. In 1963, Lachance began serving it on plates. Customers soon noticed that the fries got cold quickly, so Lachance added gravy to keep them warm.
According to another story, poutine was created by Jean-Paul Roy, owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec. He had been serving a dish of gravy and french fries called palate-sauce since 1958, and in 1964 noticed that some of his diners were adding cheese curds to it. He soon added a dish that contained all three ingredients and named it fromage-palate-sauce.
No matter how poutine got its start, it soon could be found being sold as street food in Canada. By 1969 it was being sold in Quebec City at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it was being sold in Montreal by 1983. By the early 1980s, it had become a widely popular street food in Ontario and Quebec.
It made its debut in Canadian chain restaurants in 1985, appearing on the menu at Frits, a now-defunct Quebec-based chain. By the 1990s, poutine had reached mass popularization in the country, after its inclusion on the menus of other chains. It first appeared on a Burger King menu in 1987 in Quebec, and soon spread to other locations of the chain. The same happened with McDonald’s in 1990. Canadian fast-food chain Harvey’s debuted it on menus across the country in 1992.
But poutine wasn’t to remain only as street food and fast food. By the early 2000s, it was appearing in high-end Canadian restaurants. It was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it was topped with foie gras. Other high-end Montreal restaurants followed suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.
Some Canadian restaurants have made poutine their main focus. La Banquise in Montreal began serving it in the 1980s. They started with the standard version and an Italian version with bolognese sauce instead of gravy. They have since expanded to serving 30 types. Smoke’s Poutinerie was started in Toronto in 2008, the first poutine-only restaurant in that city. Other poutine-only restaurants that followed in Canada are Poutini’s House of Poutine, La Poutinerie, and Poutineville.
Poutine made its first foray into the United States in New Jersey and New York, where a variation of the recipe called “Disco Fries” became popular. This version substituted mozzarella or cheddar cheese for the curds. Poutine has since become relatively common in the States and has taken hold in other countries as well, such as the United Kingdom and Russia.
As mentioned, there are various types of poutine besides the usual french fries, cheese curds, and gravy combination. Different types of potatoes, cheese, and sauces can be used. Italian poutine may use spaghetti sauce instead of gravy; veggie poutine is made with mushroom sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat. With so many types of poutine—and so many restaurants that serve it around the world—there is no reason to remain hungry on National Poutine Day!
How to Observe National Poutine Day
There are numerous ways to celebrate!
Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.
Check if there is a place near you that serves poutine.
Have poutine at one of the best places in the United States that serve it.
Enjoy poutine at a Smoke’s Poutinerie or at another Canadian restaurant that specializes in the dish, such as La Banquise, Poutini’s House of Poutine, La Poutinerie, or Poutineville.
Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.
Eat some poutine at Harvey’s or at another Canadian fast-food restaurant.
Enjoy poutine at a high-end Canadian restaurant such as Au Pied de Cochon, Garde Manger, or Pub Quartier Latin.
Plan a trip to an upcoming poutine fest, such as Montreal’s La Grand Poutinefest or Ottawa Poutine Fest.
Source
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rabbitcruiser · 1 year
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National Poutine Day
While in Winnipeg, Manitoba, filming Bravetown, Danny Rodriguez gained an affinity for poutine. Following his return to the United States he created National Poutine Day, and with partners, opened a Smoke’s Poutinerie branch in Berkeley, California, the first location of the chain in the country. While the Berkeley restaurant has since closed, the poutine holiday he created continues to be celebrated!
In Canada, particularly in Quebec, poutine is a staple food, if not also an iconic one. It has become a popular food in America as well as in other countries. Standard poutine is made up of fresh-cut french fries, squeaky fresh cheese curds, and brown gravy, but there are many variations of the dish. Among other possibilities, the name may have come from the word “pudding,” which is spelled pouding in French, or from poutine, which is slang for “mess” in Quebec. It is pronounced “pou-tin” in the French-dominated regions of Quebec and New Brunswick, but as “poo-teen” elsewhere.
According to the most widely known and accepted story, poutine was first served at L'Idéal (Café Ideal)—a restaurant that later changed its name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town of Warwick, in Arthabaska County, Quebec, a town known for producing squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds on top of his fries. The restaurant owner, Fernand Lachance, supposedly replied, “Ça va faire une maudite poutine,” which roughly translates to “That’s going to make a dreadful mess.” A variation of the story says that Lainsesse asked for the curds and fries to be thrown together in a paper bag, upon which Lachance looked into the bag and said, “This is poutine.” The dish started being sold in a bag and soon caught on. Patrons began adding ketchup and vinegar to it. In 1963, Lachance began serving it on plates. Customers soon noticed that the fries got cold quickly, so Lachance added gravy to keep them warm.
According to another story, poutine was created by Jean-Paul Roy, owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec. He had been serving a dish of gravy and french fries called palate-sauce since 1958, and in 1964 noticed that some of his diners were adding cheese curds to it. He soon added a dish that contained all three ingredients and named it fromage-palate-sauce.
No matter how poutine got its start, it soon could be found being sold as street food in Canada. By 1969 it was being sold in Quebec City at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it was being sold in Montreal by 1983. By the early 1980s, it had become a widely popular street food in Ontario and Quebec.
It made its debut in Canadian chain restaurants in 1985, appearing on the menu at Frits, a now-defunct Quebec-based chain. By the 1990s, poutine had reached mass popularization in the country, after its inclusion on the menus of other chains. It first appeared on a Burger King menu in 1987 in Quebec, and soon spread to other locations of the chain. The same happened with McDonald’s in 1990. Canadian fast-food chain Harvey’s debuted it on menus across the country in 1992.
But poutine wasn’t to remain only as street food and fast food. By the early 2000s, it was appearing in high-end Canadian restaurants. It was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it was topped with foie gras. Other high-end Montreal restaurants followed suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.
Some Canadian restaurants have made poutine their main focus. La Banquise in Montreal began serving it in the 1980s. They started with the standard version and an Italian version with bolognese sauce instead of gravy. They have since expanded to serving 30 types. Smoke’s Poutinerie was started in Toronto in 2008, the first poutine-only restaurant in that city. Other poutine-only restaurants that followed in Canada are Poutini’s House of Poutine, La Poutinerie, and Poutineville.
Poutine made its first foray into the United States in New Jersey and New York, where a variation of the recipe called “Disco Fries” became popular. This version substituted mozzarella or cheddar cheese for the curds. Poutine has since become relatively common in the States and has taken hold in other countries as well, such as the United Kingdom and Russia.
As mentioned, there are various types of poutine besides the usual french fries, cheese curds, and gravy combination. Different types of potatoes, cheese, and sauces can be used. Italian poutine may use spaghetti sauce instead of gravy; veggie poutine is made with mushroom sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat. With so many types of poutine—and so many restaurants that serve it around the world—there is no reason to remain hungry on National Poutine Day!
How to Observe National Poutine Day
There are numerous ways to celebrate!
Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.
Check if there is a place near you that serves poutine.
Have poutine at one of the best places in the United States that serve it.
Enjoy poutine at a Smoke’s Poutinerie or at another Canadian restaurant that specializes in the dish, such as La Banquise, Poutini’s House of Poutine, La Poutinerie, or Poutineville.
Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.
Eat some poutine at Harvey’s or at another Canadian fast-food restaurant.
Enjoy poutine at a high-end Canadian restaurant such as Au Pied de Cochon, Garde Manger, or Pub Quartier Latin.
Plan a trip to an upcoming poutine fest, such as Montreal’s La Grand Poutinefest or Ottawa Poutine Fest.
Source
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rabbitcruiser · 1 year
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National Cheese Curd Day
National Cheese Curd Day was created by Culver's, a fast-food restaurant that started in Wisconsin that is located mainly in the Midwest, that as of 2020 has restaurants in 25 states. One of their most popular menu items, their cheese curds, are made with white and yellow Cheddar cheese. The fresh cheese curds—which they source from LaGrander's Hillside Dairy in Stanley, Wisconsin—are breaded with their signature blend of herbs and spices and then deep-fried. Culver's sold over 17.7 million orders of cheese curds in 2015, and over 28 million orders in 2018. During the month of October, when they hold National Cheese Curd Day, they offer chances for people to win cheese curds and other prizes. They've even given away a year's supply of cheese curds as their grand prize.
Cheese curds are popular in the Midwest, particularly in Wisconsin. They also are common in Quebec, Canada. Cheese curds are fresh, made by separating the curd from whey during the cheese-making process. Instead of going through the whole process, where a block of cheese is made, a solid curd of cheese with a milky flavor is formed. Cheese curds are mainly made of young Cheddar, either white or yellow, although some are made from mozzarella, Muenster, Colby, or Monterey Jack cheese. Fresh cheese curds are moist and rubberlike and will squeak when eaten when their elastic protein strands rub against tooth enamel. They begin losing their squeakiness after 12 hours and are no longer considered fresh about two days after being made. They are rather mild in flavor with a bit of saltiness and are often flavored with dill, garlic, spicy Cajun, taco seasoning, ranch, or jalapeno.
Cheese curds are commonly eaten as a snack or appetizer. Not only can they be eaten fresh, but they can be deep-fried, after being covered with a breading or batter—sometimes a beer batter. They are often then dipped in marinara sauce, ketchup, or ranch dressing. Deep-fried cheese curds are popular at state fairs, carnivals, and bars. They are also common at some fast-food restaurants, Culvers and A&W being two that offer them. Cheese curds are also used to make poutine. No matter if you eat deep-fried cheese curds at Culver's today, or enjoy them somewhere else or made in another manner, you are sure to find National Cheese Curd Day most enjoyable!
How to Observe National Cheese Curd Day
Some ways to observe National Cheese Curd Day include:
Pick up some cheese curds at Culver's. Watch their social media accounts for chances to win cheese curds and other swag.
Have some cheese curds at another restaurant, at a bar, or at a carnival or fair.
Pick up some fresh cheese curds at a store or shop, or make your own.
Make your own deep-fried cheese curds.
Plan a trip to the next Cheese Curd Festival.
Source
0 notes
rabbitcruiser · 2 years
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National Cheese Curd Day
National Cheese Curd Day was created by Culver’s, a fast-food restaurant that started in Wisconsin that is located mainly in the Midwest, that as of 2020 has restaurants in 25 states. One of their most popular menu items, their cheese curds, are made with white and yellow Cheddar cheese. The fresh cheese curds—which they source from LaGrander’s Hillside Dairy in Stanley, Wisconsin—are breaded with their signature blend of herbs and spices and then deep-fried. Culver’s sold over 17.7 million orders of cheese curds in 2015, and over 28 million orders in 2018. During the month of October, when they hold National Cheese Curd Day, they offer chances for people to win cheese curds and other prizes. They’ve even given away a year’s supply of cheese curds as their grand prize.
Cheese curds are popular in the Midwest, particularly in Wisconsin. They also are common in Quebec, Canada. Cheese curds are fresh, made by separating the curd from whey during the cheese-making process. Instead of going through the whole process, where a block of cheese is made, a solid curd of cheese with a milky flavor is formed. Cheese curds are mainly made of young Cheddar, either white or yellow, although some are made from mozzarella, Muenster, Colby, or Monterey Jack cheese. Fresh cheese curds are moist and rubberlike and will squeak when eaten when their elastic protein strands rub against tooth enamel. They begin losing their squeakiness after 12 hours and are no longer considered fresh about two days after being made. They are rather mild in flavor with a bit of saltiness and are often flavored with dill, garlic, spicy Cajun, taco seasoning, ranch, or jalapeno.
Cheese curds are commonly eaten as a snack or appetizer. Not only can they be eaten fresh, but they can be deep-fried, after being covered with a breading or batter—sometimes a beer batter. They are often then dipped in marinara sauce, ketchup, or ranch dressing. Deep-fried cheese curds are popular at state fairs, carnivals, and bars. They are also common at some fast-food restaurants, Culvers and A&W being two that offer them. Cheese curds are also used to make poutine. No matter if you eat deep-fried cheese curds at Culver’s today, or enjoy them somewhere else or made in another manner, you are sure to find National Cheese Curd Day most enjoyable!
Source
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rabbitcruiser · 3 years
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National Poutine Day
In Canada, particularly in Quebec, poutine is a staple food, if not also an iconic one. It has become a popular food in America as well as in other countries, and we celebrate it today, on National Poutine Day. Standard poutine is made up of fresh-cut french fries, squeaky fresh cheese curds, and brown gravy, but there are many variations of the dish. Among other possibilities, the name may have come from the word "pudding," which is spelled pouding in French, or from poutine, which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the French-dominated regions of Quebec and New Brunswick, but as "poo-teen" elsewhere.
According to the most widely known and accepted story, poutine was first served at L'Idéal (Café Ideal)—a restaurant that later changed its name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town of Warwick, in Arthabaska County, Quebec, a town known for producing squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds on top of his fries. The restaurant owner, Fernand Lachance, supposedly replied, "Ça va faire une maudite poutine," which roughly translates to "That's going to make a dreadful mess." A variation of the story says that Lainsesse asked for the curds and fries to be thrown together in a paper bag, upon which Lachance looked into the bag and said, "This is poutine." The dish started being sold in a bag and soon caught on. Patrons began adding ketchup and vinegar to it. In 1963, Lachance began serving it on plates. Customers soon noticed that the fries got cold quickly, so Lachance added gravy to keep them warm.
According to another story, poutine was created by Jean-Paul Roy, owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec. He had been serving a dish of gravy and french fries called patate-sauce since 1958, and in 1964 noticed that some of his diners were adding cheese curds to it. He soon added a dish that contained all three ingredients and named it fromage-patate-sauce.
No matter how poutine got its start, it soon could be found being sold as street food in Canada. By 1969 it was being sold in Quebec City at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it was being sold in Montreal by 1983. By the early 1980s, it had become a widely popular street food in Ontario and Quebec.
It made its debut in Canadian chain restaurants in 1985, appearing on the menu at Frits, a now-defunct Quebec-based chain. By the 1990s, poutine had reached mass popularization in the country, after its inclusion on the menus of other chains. It first appeared on a Burger King menu in 1987 in Quebec, and soon spread to other locations of the chain. The same happened with McDonald's in 1990. Canadian fast-food chain Harvey's debuted it on menus across the country in 1992.
But poutine wasn't to remain only as street food and fast food. By the early 2000s, it was appearing in high-end Canadian restaurants. It was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it was topped with foie gras. Other high-end Montreal restaurants followed suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.
Some Canadian restaurants have made poutine their main focus. La Banquise in Montreal began serving it in the 1980s. They started with the standard version and an Italian version with bolognese sauce instead of gravy. They have since expanded to serving 30 types. Smoke's Poutinerie was started in Toronto in 2008, the first poutine-only restaurant in that city. Other poutine-only restaurants that followed in Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.
Poutine made its first foray into the United States in New Jersey and New York, where a variation of the recipe called "Disco Fries" became popular. This version substituted mozzarella or cheddar cheese for the curds. Poutine has since become relatively common in the States, and took hold in other countries as well, such as the United Kingdom and Russia.
As mentioned, there are various types of poutine besides the usual french fries, cheese curds, and gravy combination. Different types of potatoes, cheese, and sauces can be used. Italian poutine may use spaghetti sauce instead of gravy; veggie poutine is made with mushroom sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.
Festivals devoted to poutine are held across Canada throughout the year. Montreal, Ottawa, and Toronto are some cities that hold them. On National Poutine Day, events are held and specials are available at restaurants in countries like Canada and the United States. For example, My Meatball Place in Toronto has given away free samples of meatball and vegan poutine, and The Hops Spot in Syracuse has offered half-price poutine. With so many types of poutine—and so many restaurants that serve it in some parts of the world—there is no reason to remain hungry on National Poutine Day.)
Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.
Check if there is a place near you that serves poutine.
Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.
Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.
Eat some poutine at Harvey's or at another fast food restaurant in Canada.
Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.
See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.
Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.
Source
6 notes · View notes
rabbitcruiser · 3 years
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National Cheese Curd Day
National Cheese Curd Day was created by Culver's, a fast-food restaurant that started in Wisconsin that is located mainly in the Midwest, that as of 2020 has restaurants in 25 states. One of their most popular menu items, their cheese curds, are made with white and yellow Cheddar cheese. The fresh cheese curds—which they source from LaGrander's Hillside Dairy in Stanley, Wisconsin—are breaded with their signature blend of herbs and spices and then deep-fried. Culver's sold over 17.7 million orders of cheese curds in 2015, and over 28 million orders in 2018. During the month of October, when they hold National Cheese Curd Day, they offer chances for people to win cheese curds and other prizes. They've even given away a year's supply of cheese curds as their grand prize.
Cheese curds are popular in the Midwest, particularly in Wisconsin. They also are common in Quebec, Canada. Cheese curds are fresh, made by separating the curd from whey during the cheese-making process. Instead of going through the whole process, where a block of cheese is made, a solid curd of cheese with a milky flavor is formed. Cheese curds are mainly made of young Cheddar, either white or yellow, although some are made from mozzarella, Muenster, Colby, or Monterey Jack cheese. Fresh cheese curds are moist and rubberlike and will squeak when eaten when their elastic protein strands rub against tooth enamel. They begin losing their squeakiness after 12 hours and are no longer considered fresh about two days after being made. They are rather mild in flavor with a bit of saltiness and are often flavored with dill, garlic, spicy Cajun, taco seasoning, ranch, or jalapeno.
Cheese curds are commonly eaten as a snack or appetizer. Not only can they be eaten fresh, but they can be deep-fried, after being covered with a breading or batter—sometimes a beer batter. They are often then dipped in marinara sauce, ketchup, or ranch dressing. Deep-fried cheese curds are popular at state fairs, carnivals, and bars. They are also common at some fast-food restaurants, Culvers and A&W being two that offer them. Cheese curds are also used to make poutine. No matter if you eat deep-fried cheese curds at Culver's today, or enjoy them somewhere else or made in another manner, you are sure to find National Cheese Curd Day most enjoyable!
Source
1 note · View note