#Original Fried Cheese Curds

[stenoodie]

What We Ate at the CNE 2022

What We Ate at the CNE 2022. @LetsGoToTheEX #ketchupicecream #friedcheesecurds @ogchimneys @fransrestaurant #letsgototheex

Some of the food we ate at CNE 2022 CNE 2022!  I felt incredibly blessed and excited to be back at the Canadian National Exhibition for another year of fun food adventures!  For the first time, we decided to go on a weekday to avoid the weekend crowds.  DH was able to take a day off to make this happen and we got a discount off of the regular admission price by (more…)

[rabbitcruiser]

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.

Source

[mariacallous]

Noodles and cottage cheese was the defining dish of my childhood. I think of it as the Eastern European version of boxed macaroni and cheese — a culinary staple of youth. Whenever I bring up noodles and cottage cheese in conversation, it always elicits a strong reaction: either there is an immediate enthusiastic nostalgia associated with it, or instant confusion and/or disgust. I’ve found little neutrality on the subject.

The polarity of responses inspired me to do more digging on the subject of this dish’s origins. At first, I thought noodles and cottage cheese must have started out as deconstructed kugel. Sources cite that noodle kugel originated in Germany about 800 years ago. The point at which cottage cheese entered the picture remains unclear. There is no evidence that kugel birthed noodles and cottage cheese or vice versa. In fact, in our home we had noodles and cottage cheese, but we never had noodle kugel. While the origins of the dish are murky, noodles and cottage cheese is still fairly commonly eaten across Eastern Europe in and out of Jewish kitchens from Poland, to Hungary, to Russia. Both my parents grew up in the former Soviet Union, and both remember being fed this dish, albeit with farmers’ cheese (a close cousin of cottage cheese). In the United States it can be found being prepared in many Jewish American kitchens, even in the homes of families that have lived here for a few generations.

In Yiddish, the dish is called “lokshen mit kaese,” and you can track down recipes made with homemade lokshen (noodles). That said, recipes are generally scarce and arguably they’re not needed. The dish’s essential components are obviously noodles and cottage cheese; but preparations vary with the addition of fried onions, or sour cream, or butter, or copious amounts of black pepper. In non-kosher cases you’ll find that bacon is often added. The type of pasta that is used is up to the cook. You can make it with bow-ties, macaroni, penne, fettuccini or whatever you prefer. It tends to fare best when made with a pasta shape that has nooks and folds that can grip onto the cottage cheese, and with a cottage cheese that is smaller in curd.

When I was growing up, my mom would make noodles and cottage cheese several times a week, and often the leftovers went into a Tupperware for my lunch the next day. She had a unique style of making this minimalist dish. Her preferred noodles were penne or fusilli, and her preferred technique was to drain the pasta, add it back to the hot pot, add cottage cheese, and lastly she’d add tons of grated Parmesan – her not-so-secret ingredient. She would stir everything together until a makeshift cream sauce formed around each noodle. She developed a reputation among my friends for making the best noodles and cottage cheese.

It wasn’t just at home that I enjoyed this dish. I vividly remember my first sleepover at a friend’s house. We never actually went to sleep, and her parents came into her room multiple times to scold us for giggling and staying awake. The next day we groggily played until we were fed lunch. We sat down to the table and were served big heaping bowls of noodles (shells) and cottage cheese. After a sleepless night, being served such a familiar dish away from home was instantly comforting. I ended up spilling the entire contents of the bowl all over my lap and onto the floor, much to the chagrin of my friend’s parents. This was not the first time shame was linked to this dish.

I grew up going to Jewish day school, but for high school I attended a public school that had only a handful of Jewish students. It was there that I uncomfortably learned that not everyone thought noodles and cottage cheese were so great. I’ve always been curious about food that can bring us shame and comfort in equal measure: I’ve often found that foods that we were mocked for eating when we were young are often the source of great pleasure as adults. Those of us who come from immigrant families might have been made fun for our family’s “strange” or “smelly” foods. By and large, immigrant food tends to be food that has come from necessity. We use what we have and make the most of it; that includes organ meat, all the fish parts, funky flavors, strong spices, fermented vegetables and inexpensive dairy products. And that same food that we might get teased for is often the food that we love the most. OK, so noodles and cottage cheese is not nearly as daring as a fish head stew or a cow tongue sandwich, but it’s still not a mainstream dish.

Why do so many people think it’s so strange? Is it cottage cheese’s inherent bad rap? Is it due to mixing something cold with something hot? Is it the lack of flavor? I needed to make it again, and I needed to make it for someone who had never tried it before. Conveniently, my husband never grew up eating noodles and cottage cheese.

I went to the store and picked up a container of small-curd 4% cottage cheese and a box of bow-tie pasta. Once the pasta was cooked and drained, I put it back in the hot pot. The second the cottage cheese touched the bow-ties, a familiar smell hit me, taking me back to my parents’ kitchen. I instantly got hungry. Stirring the cottage cheese into the noodles, a sauce started to form. I seasoned it with generous amounts of salt and pepper, and a spoonful of sour cream. I filled two small bowls, and while still standing over the stove my husband and I took our first bites. For him, a fan of both pasta and cottage cheese, it was clearly disappointing. “That’s it? I don’t know about this…” he thoughtfully chewed. But he kept eating. He finished the small bowl, and then he had some more. That’s when I realized part of the appeal of noodles and cottage cheese: It grows on you. On its own, it’s not very exciting, but its cumulative effect is satisfying. For me, I took that first bite and instantly felt warmth. It tasted like home.

[mad-hunts]

What does Barton enjoy when it comes to food? Favourite meals, snacks, desserts, ect?

Hi, @oculusxcaro! Thank you very much for the ask!! It really warms my heart that you're interested in Barton enough to ask me questions about him, honestly {: But let me go ahead and stop dilly-dallying here!

One of the things that you should know about Barton is that he LOVES to cook and by extension, he also loves food, so he has multiple favorite meals / snacks / desserts. But let me get started with one of his main loves... and I say that only partially jokingly, haha. Chicken curry, specifically the kind that a certain indian restaurant in gotham makes called the Seven-Fold Bistro, is something you will catch him eating often as Marcy actually introduced him to this restaurant and got him to meet the owners. So, now he is friendly with them and they seem to like him, since he comes in a lot / he is very respectful to them. But yeah, that is his first favorite meal to have.

His second favorite is Goulash, because god, could Winslow make a good Goulash whenever he was staying with him. If you're not familiar with the dish, it originates from Hungary and is basically a stew that has Meat, stock, macaroni noodles, vegetables (particularly green peppers for Winslow's version), paprika, and spices in it. The fact that it always makes a lot of food is another reason why Barton likes it, as him and his kids will have leftovers they can eat for days. Lastly, french onion soup is his final favorite meal. It's honestly one of the foods that kept him from not being absolutely starving all the time through college, as a lot of college students are notorious for being broke due to the high costs of university + other factors, so it holds a particularly sentimental place in his heart.

I could only think of one favorite snack for him, though, and like any good Quebecker ( I'm kidding, I'm kidding lol ).... that is Poutine. I'll give you a brief description of it just in case any of you haven't heard of it. Poutine is basically a food that consists of french fries and cheese curds that are topped with a brown gravy. Some might consider it a meal, but Barton typically eats it as a snack, though Barton has vowed to only eat it whenever he ventures outside of gotham because the Poutine there, quote unquote, " tastes like a budget version of the real thing. "

As for his favorite desserts, Barton does happen to have a couple and I mean exactly two. Cheesecake and Chocolate Lava Cake. Chocolate Lava Cake because, well, it is so damn delicious in his opinion and Cheesecake because he once went to this medical conference where one of his fellow M.D.'s brought this red velvet Cheesecake to it + shared it with him and let's just say that after eating that, if Barton died right at that moment, he honestly wouldn't even care. He would die happy ( LOLL ). And I know you didn't specifically ask a question based on his relationships with other people, but it's kind of funny because he literally initially stayed in contact with this doctor ever since so that he could get a taste of it again every once in a while.

Which, she is pretty aware of and jokes about around him. I mean, he still cares about the Cheesecake, but he has come to like her as a person as well and the delicious cake she makes is just a bonus to her being a good friend to Barton now to be honest. Though there we go! I hope I fully satisfied your curiosity with my answer, and that you are happy with it. Thanks again!! ((:

[atotaltaitaitale]

.

Canada = Poutine

Visit Canada = Try Poutine

The end.

Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention. For many years, it was used by some to mock Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada. As such it has been called "Canada's national dish", though some critics believe this labelling represents cultural appropriation of the Québécois or Quebec's national identity.

[books-are-escapes]

s/o to @musesownmymind for tagging me 🥰

favorite colors: lavender, light blue, periwinkle, baby pink & turquoise

last song i listened to: slipping through my fingers by meryl streep and amanda seyfried

the song stuck in my head: fast cars and freedom by rascal flatts

three favorite foods: ice cream, fried cheese curds and shredded beef brisket

the last thing i googled: “jessica lowndes” (please ask me what a dinkleberg list is, i just found out about it and i can’t quit giggling)

dream trip: italy and greece, europe in general

anything i want right now: i want school to be done, homework is kicking my butt but like i love my classes… ya feel? 😂 i also want snuggles 😗✌🏼

i tag @that-one-random-writer @discount-shades

[purplewinterstache]

I'm not even surprised about the existence of Poutine (a dish consisting of french fries and cheese curds topped with gravy).

I'm just more surprised that the food originates from Canada because the recipe sounds American as fuck.

[flecks-of-stardust]

I see it is time to teach you about the Canadian Treats And Snacks

Ketchup Chips - potato chips with a salty tomatoey dust on them, they're okay-ish but I prefer all dressed

Poutine - originally just frenchfries with gravy and cheese curds, but now you can get themed poutine (instead of gravy you can now get it with pulled pork, sometimes a taco themed one w ground beef n salsa, chili on top is a common one too)

Nanaimo Bars - A three-layered dessert often sold at bakesales or eaten during christmas. The bottom layer is like a soft cookie with chocolate and coconut (and sometimes nuts), the middle layer is like a custard, and the top layer is a very thin layer of milk chocolate! They're then cut into rectangles or squarwa.

Maple Syrup - tha syrup from tha maple tree, thicker than other syrups (in girlguides, canadian girl scouts, its common to get a clean sheet of snow and roll the snow up on a popsicle stick along with maple syrup to make like a frozen syrup popsicle)

Beaver Tails - fried, airy dough that's in the shape of a beaver tail. Often surved with icing sugar or cinnamon-sugar on top! It's our fair food!

Fry Bread - fry bread is just bread made by frying it in a pan, it can be eaten with sweet foods like honey or jam OR it can be eaten with beef and vegetables. Fry bread has a very complicated history too. If I remember correctly, it was introduced to the Navajo by the colonizers when forcing them to move territories. It kept them from starving, but deprived them of needed nutrients. It's still made today, though i haven't had it myself.

Canada Dry Gingerale - a white pop (or "soda") that's similar to sprite but it's better, it's like the ultimate mixer

Coffee Crisp - a chocolate bar with wafers in it and a slight coffee flavor. In the UK, they have the same thing made by the same company but its called "Toffee Crisp" and its just the same but toffee flavored.

Hawkins Cheezie - similar to cheese puffs but crispier and crunchier and the cheese flavor is overpowering (in a good way some how)

Hawaiian Pizza - This is just pineapple and ham on pizza, which I thought was an American food?

oh these all sound fantastic honestly. and yeah i think hawaiian pizza is an american invention? honestly i don't know lol. i did know that one and a few others, but beaver tail had me completely stumped.

[demon-blood-youths]

Foods That Your Muse Hasn’t Tried yet

Send a symbol to my askbox of which food that you think my muse(s) hasn’t tried it and my muse will  react and describe the taste, as well as learning how it’s made!

Plus: If you want to add a food. 

______________________

1. 🇮🇹 Lasagana ( a baked Italian dish consisting of wide strips of pasta cooked and layered with meat or vegetables, cheese, and tomato sauce.)

2. 🥢 Katusdon ( Fried pork cutlet with egg and onion over rice in a bowl )

3. 🍗 -Jerk Chicken ( A Caribbean dish in Jamiaca. Half of Jerk Chicken wi4h a dry jerk rub with sweet plantains and wild rice or white rice. )

4. 🐊 Fried Gator ( Fried Gator with rice )

5. 🍟🐟 Fish and Chips

6. 🍟 Pouting ( a dish of french fries and cheese curds topped with a brown gravy. )

8. 🍜 Pho ( Vietnamese noodle soup made from beef bones, ginger, onions, and lots of aromatic spices. )

9. 🇯🇲 Jamaican Beef Patties

10. 🍲 ⚜️ Gumbo ( a stew with strongly-flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Dish in Lousiana )

11. 🐌 Escargot ( French cuisine)

12. 🍚🇰🇷  Kimichi Fried Rice

13. 🇵🇷 Mofongo ( Puerto Rican dish with fried plantains as its main ingredient. Plantains are picked green and fried, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and pestle).

14. 🫓  🇬🇪  Kachapuri ( A Georgian dish that is cheese-filled bread that is filled in the center with a mixture of cheese, eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese.)

15. 🇪🇸 Paella ( a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan.)

16. 🥥 🍧 Halo Halo ( Popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including ube jam (ube halaya), sweetened kidney or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. )

17. 🦞 Lobster Roll

18. 🦃 Hot Brown ( Is an open-faced sandwich of turkey breast or turkey breast and ham and bacon, covered in creamy Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Cheddar cheese or American cheese may be added for the sauce. Made in Kentucky )

19. 🍲 🐚 Calm Chowder

20. 🌮 Chorizo Tacos ( Mexican taco with the dried cured spicy pork mixed smoked paprika and garlic. Topped with chopped onion and cilantro. Optional: Chopped Pineapple and addition of sauces) 

21. 🍪 Fried Oreo 

22. 🥃 🍗  Hennessy Wings - ( Wings that are battered and dosed in Hennessy mixed either with BBQ sauce and brown sugar. Hennessy is a alcoholic liquor. )

23. 🇵🇰 Bryani - a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat. It’s mostly popular in Pakistan. 

24. 🇬🇷 Gyros

25. 🇨🇳 Mapo Tofu

26. 🥫 Other + you name the food!

[mitchamsocialuser]

Saganaki Cheese — An Essential Ingredient in a Variety of Greek Dishes

Saganaki cheese is an essential ingredient in a variety of traditional Greek dishes. This sheep’s milk cheese is similar to the basket cheese that is made in Aegean Turkey. It is used in traditional dishes such as moussaka, stuffed grape leaves, and fried saganaki. If you can’t find saganaki cheese, try Manouri or halloumi cheese instead.

Authentic Greek recipes use saganaki cheese

Most saganaki recipes call for swiss gruyere, but you can also use other semi-hard cheeses. Halloumi and manouri cheeses work well in saganaki, which is a fried Greek cheese. Saganaki should be cut about 1/2 inch thick, and is typically served as a dessert. If you’re not familiar with Greek cheese, you can substitute soft American cheeses such as Monterey Jack or provolone, or even young Pecorino.

Authentic Greek cheese frying recipes call for firm, shredded cheese, such as graviera. Halloumi cheese is commonly used in Cyprus, while mastello is preferred on Chios. You can also substitute pecorino romano or pecorino. The most important thing to remember when making Greek cheese frying is to get the oil hot! Add flour, fresh black pepper, and other ingredients, like chopped onion, if desired.

Kefalograviera is a sheep’s milk cheese

Kefalograviera is essentially a hard table cheese. It is made from sheep’s milk and is often used in a traditional Greek dish called Saganaki. It is made in Western Macedonia, Epirus, and Aetolia-Acarnania. The cheese is made in small wheels and is aged for about three months before it is sold. It is typically sold in wedges or rounds.

The best way to store Kefalograviera is to store it in the refrigerator. Remove it about an hour before serving. The cheese can be kept in the fridge for up to six months, but you should remove it from the fridge an hour before using it. To store it properly, wrap it in parchment or waxed paper and put it into a plastic container. If you find that the cheese has developed a mold spores, cut them out with a knife.

Despite the potential benefits of enriched dairy products, a study has found that the bacterial microbiota of Kefalograviera is highly affected by the type of dairy ewe fed. The results of this study suggest that an omega-3 enriched diet is beneficial for the health of sheep. While this is not a cure-all, it might help improve the dairy industry’s bottom line by improving its products and the lives of sheep and goats.

Manouri or halloumi cheese is a popular substitute

If you’re not a fan of saganaki, or don’t have access to it, you may want to consider manouri or halloumi cheese as an alternative. This cheese has similar flavor profiles and is often used as a substitute for the original Greek cheese. Manouri is made from whey left over from making feta cheese, and the curds are then dried and packaged in cylinders. Unlike feta, manouri doesn’t have an outer rind or solidified casing. Usually sold in log shapes or as pieces cut from the log, manouri has a low fat content, and is a delicious alternative.

Another popular substitute for saganaki is feta. Both types of cheese have a similar texture, but are not the same. Feta is slightly more sour and has a more pronounced flavor, but can still be used in place of halloumi. Manouri is a semi-delicate Greek cheese that’s more like a mozzarella than halloumi. Manouri is a popular alternative because it’s easy to find, and is also similar to halloumi in taste.

Flambe saganaki cheese

To flambe saganaki cheese, first prepare the cheese. To do this, use a non-stick pan and add olive oil. Sprinkle with cracked black pepper. Heat over medium until the cheese turns golden brown. Add brandy and allow it to sit for a few minutes before removing it from the pan. Once done, serve the saganaki hot or warm with a side of Greek salad or greens.

Then, transfer the melted cheese to a plate. Saganaki means small pan. The cheese then gets a crispy crust on the outside and soft, melty interior. This cheese dish is best served with lemon juice to cut through the richness. Flambed with brandy, this cheese appetizer has a distinct taste all its own. Serve it with a crisp salad and crusty bread.

[xasha777]

Poutine, often hailed as a quintessential Canadian dish, is a delectable comfort food that has captured the hearts and taste buds of people around the world. Originating in the province of Quebec in the late 1950s, this dish is a simple yet irresistible combination of three key ingredients: crispy french fries, rich gravy, and fresh cheese curds.

[rabbitcruiser]

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

[mariacallous]

Hanukkah is a celebration of oil, and any fritter or pancake can honor this celebrated ingredient. My fried treat of choice are oladi, Russian pancakes that are popular across the former Soviet Union. They come in a variety of styles but their batter is most often made with plain kefir (or buttermilk) and a leavening agent, such as baking powder or yeast. When fruit or cheese are added to oladi, they become fritter-like. They are typically cooked in a generous amount of sunflower oil, allowing them to puff up and become fluffy in the center with golden, crisp edges. 

The recipe for oladi first appeared in “Domostroy,” a famous 16th-century Russian book on household matters, but the term oladi comes from the East Slavic word oldaya,which refers to a flat cake of unleavened wheat, that dates back to 1470. Oldaya is derived from the Greek word for oil and is also associated with a Middle Greek oil cake called eladion. While these Russian pancakes may seem distant from the potato pancakes we eat at Hanukkah, the Yiddish word latkes comes from oladka, the Russian diminutive of oladi. 

In fact, early latkes were not made from potato at all, but were instead prepared with curd cheese fried in butter or oil, and likely originated in Italy, not Eastern Europe. Potatoes were not cultivated in Europe until the late 16th century; they became a staple crop in Russia and Poland in the 19th century. Once potatoes were ubiquitous in Ashkenazi communities, latkes for Hanukkah were made with potatoes fried in schmaltz. 

Oladi can be made plainly with flour, but they are also made with potato, carrot, beans, rice or even squash. Sweet oladi are made with apples or raspberries, especially in Ukraine. Like potato latkes, they are traditionally served with sour cream. You can make these apple oladi even sweeter by topping them with fruit preserves, a generous dusting of powdered sugar, or a drizzle of sweet, golden honey.

[proteckd]

🍟 Interesting Facts About French Fries! 🍟

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Origin Story: The debate continues—France or Belgium? Many believe fries originated in Belgium in the late 17th century!

Presidential Influence: Thomas Jefferson brought "pommes frites" to America, serving them at the White House in 1802! 🏛️

Global Names: Known as "chips" in the UK and "pommes frites" in France. What do you call them? 🌍

Variety of Cuts: From shoestring to waffle, there's a fry shape for everyone! 🍟✨

National Fry Day: Celebrate your love for fries on July 13th! 📅

Fast Food Favorite: McDonald's serves 9 million pounds of fries globally each day! 🍔

Healthier Options: Oven-baked, air-fried, and veggie fries offer tasty alternatives. 🥕

Poutine: Canadian delight with fries, cheese curds, and gravy. Yum! 🍁

Loaded Fries: Think bacon, cheese, and more. Perfect for any craving! 🥓🧀

Gourmet Treats: Truffle fries with Parmesan are a luxurious twist! 🍄

French fries are more than just a snack—they're a global phenomenon! What's your favorite way to enjoy them? 😋🍟

#FrenchFries #FoodFacts #CrispyDelights #FriesLovers #interestingfacts

[evelinerossi]

Poutine, the typical snack from Canada

Poutine, the typical snack from Canada Whether enjoyed as a late-night snack, a quick lunch, or a guilty pleasure, Poutine has captured the hearts and taste buds of Canadians and food enthusiasts around the world. Its simplicity and deliciousness make it a true Canadian culinary treasure.

Poutine is a beloved and iconic Canadian dish that has gained popularity worldwide. Originating in the province of Quebec, Poutine is a simple yet indulgent snack that consists of three main components: French fries, cheese curds, and gravy. The dish is known for its unique combination of flavors and textures. It starts with a generous serving of crispy, golden-brown French fries that are…