Gentlemen,
Possible. He has described how he can be coldly critical to work staff.
For me, I'm not one to turn up my nose or be nasty to workers. I also don't have a problem putting much of anything on fries from mustard and ketchup to mayonnaise, tartar sauce, barbecue sauce, sour cream, gravy, hot sauce, blue cheese dressing, various home made dips or anything handy. But the hard part about poutine is it looks like something that is ready to throw away. Dipping fries into brown gravy or melted cheese a little at a time sounds just fine to me, but already smothering the fries swimming under a bath of gravy and melted cheese curds from the start is a little hard to take, especially when the curds remind one of gobs of fat. It makes even the worse nauseating American burgers look better. Yet, I have had it and it's not bad.
I see there are many varieties of poutine. Could someone explain these?
http://www.followmefoodie.com/wp-content/uploads/2011/11/Montreal-Poutine-7.jpg
http://4.bp.blogspot.com/-45C9NrqgJ_I/UMjyAK-hi3I/AAAAAAAAOxM/LtUq4HBKk9I/s1600/HousePoutine.jpg
http://www.portlandpoutine.com/wp-content/uploads/2011/09/ArletaPoutine.jpg
http://1.bp.blogspot.com/-K5FHGRVbhDQ/Top_nvxPdMI/AAAAAAAABaM/hWueR97GOGw/s1600/IMG_3348.JPG
PEAS...really??? Talk about my least favorite vegetable. Then again the great American taco platter has some strong visual challenges of it's own. lol.
http://media.oregonlive.com/ent_impact_dining/photo/elnutrijpgjpg-43af80260e7dd2d6.jpg
Still, if anyone gets near poutine and thinks he smells "sweaty socks and fish bowels"...he must have had his nose in some mighty foul places and poutine should be a BIG improvement for him.
Happy gas pains,
Merlot
...a few guys in the kitchen that thought you were a smart ass and wanted to play a very dirty nasty disgusting joke on you. they must have really messed with your poutine, if you know what i mean.
Possible. He has described how he can be coldly critical to work staff.
For me, I'm not one to turn up my nose or be nasty to workers. I also don't have a problem putting much of anything on fries from mustard and ketchup to mayonnaise, tartar sauce, barbecue sauce, sour cream, gravy, hot sauce, blue cheese dressing, various home made dips or anything handy. But the hard part about poutine is it looks like something that is ready to throw away. Dipping fries into brown gravy or melted cheese a little at a time sounds just fine to me, but already smothering the fries swimming under a bath of gravy and melted cheese curds from the start is a little hard to take, especially when the curds remind one of gobs of fat. It makes even the worse nauseating American burgers look better. Yet, I have had it and it's not bad.
I see there are many varieties of poutine. Could someone explain these?
http://www.followmefoodie.com/wp-content/uploads/2011/11/Montreal-Poutine-7.jpg
http://4.bp.blogspot.com/-45C9NrqgJ_I/UMjyAK-hi3I/AAAAAAAAOxM/LtUq4HBKk9I/s1600/HousePoutine.jpg
http://www.portlandpoutine.com/wp-content/uploads/2011/09/ArletaPoutine.jpg
http://1.bp.blogspot.com/-K5FHGRVbhDQ/Top_nvxPdMI/AAAAAAAABaM/hWueR97GOGw/s1600/IMG_3348.JPG
PEAS...really??? Talk about my least favorite vegetable. Then again the great American taco platter has some strong visual challenges of it's own. lol.
http://media.oregonlive.com/ent_impact_dining/photo/elnutrijpgjpg-43af80260e7dd2d6.jpg
Still, if anyone gets near poutine and thinks he smells "sweaty socks and fish bowels"...he must have had his nose in some mighty foul places and poutine should be a BIG improvement for him.
Happy gas pains,
Merlot