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The ultimate breakfast poutine 4k #75

The ultimate breakfast poutine 4k #75

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Rating: 4.0; Vote: 1
The ultimate breakfast poutine 4k Thomas: For gravies, I tend to do a bit of a mix with some Cajun cooking. Make up a roux with a high smoke oil or shortening and just a wee bit more flour than fat and cook it til it looks like chocolate sauce but smells like roasted, toasted nuts. Then it gets added to a stock/broth and seasoned. It's amazing, love yours as well, turned out real nice. Tip a bit of ol cajun roux in there and I'm enamored, cause mixed rouxs with different fats are magical in gravies. Love it!
Date: 2020-05-27

Comments and reviews: 9


Sam The Cooking Man! Poutine was invented in the Southern suburbs of Montreal by French Canadians (my people) so I know about Poutine. As You know, the Standard version has just fries, cheese and sauce in it and is fantastic but I can absolutely declare that you are doing our culture a true honour with this wonderful version. Using Cheddar is fine and the combo here seems to work wonderfully!
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Stopped at a Dairy Queen while driving the Canada and the girl behind the counter offered me Poutine, I thought she said Poontang. I coughed and asked if she offered me, Poontang, then another American said She said Poutine, its like a gravy. Then she said, What's poontang? I just wanted a burger man.
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Rumiano Cheese Factory (Willows, CA. or Crescent City, CA) sells fresh cheese curds or Squeaky Cheese. I used to work there (Crescent City) a long time ago (8th grade) and their cheese is delicious. Unfortunately the online shop is closed in the summer. total bummer.
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Man you do the coolest stuff but that soul patch is killing me. You have plenty of engaging personality and presence to the point its a distraction. Also please make Nanaimo bars, we have a bakery in Chicago that makes them and its epic.
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Why would you throw a broken yolk egg away? NEVER throw food out! You could have just set it aside and made a scrambled egg sandwich or something. To throw food away like that because it isn't perfect is being snobby.
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Any self respecting chef should advocate all gravy be made with a proper roux. The corn starch and water slurry is for pedestrian amateurs. Sam, you are handsome but I want to challenge you to a cook off. Bring it!
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I had Poutine for the first time in Whistler BC. EPIC. It changed my life. I think the gravy was a beef stock base or a combo of beef and chicken stock base. Either way, it's a dish you cannot stop eating.
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AUCH! You've GOT to try Poutine! And Sam's looks like Turbo-Poutine - WORTH IT! Was in BC a year ago and tried poutine. Agreed, it should be the national dish of Canada (along with maple syrpule.
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