Azure Jane Lunatic (Azz) 🌺 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
azurelunatic) wrote2011-11-17 03:42 am
azurelunatic) wrote2011-11-17 03:42 am
Entry tags:
This might not quite be canon poutine.
I'm still figuring out my process here, but I thought I should document, for myself, the potential edification of others, and assorted envy from katieastrophe and rising. ;)
Components:
2 potatoes
Frying oil (my preferred is bacon)
Spices (my preferred: Montreal Steak Seasoning, dill, bacon salt, TJ's Fajita mix)
Spare cheese (what was lying around in my refrigerator turned out to be chevre with savory herbs and spicy marinated mozzarella)
Hamburger (I had 3/8lb on hand)
Gravy (I had Trader Joe's turkey gravy)
Process:
Slowly fry potatoes in nonstick frying pan with oil and spices frywise.
When fries are getting closer to done, season both sides of the ball of meat with the Montreal Steak Seasoning, and spread it as flat as you can get it in the pan.
By the time both fries and meat are done, you should have scared up a vessel to put them in. That Corelle shallow pie plate looks handy!
If you were thinking faster, you'd have already heated up the gravy. Oh well. Heat it now in that convenient frying pan.
While the gravy is warming up, liberate some cheese. Check the expiration dates. It's not cheese curd, but it should be all right. Put on top of meat and fries.
Once the gravy has started to demonstrate convection patterns in the pan, with a few bubbles, pour it overtop the fries and cheese.
HOLY SHIT DON'T OVERFLOW THE PLATE! TOO MUCH GRAVY! AAAA!
Decant some of the gravy for the next batch. Oh, foresight.
Devour while watching MythBusters.
katieastrophe and rising. ;) Components:
2 potatoes
Frying oil (my preferred is bacon)
Spices (my preferred: Montreal Steak Seasoning, dill, bacon salt, TJ's Fajita mix)
Spare cheese (what was lying around in my refrigerator turned out to be chevre with savory herbs and spicy marinated mozzarella)
Hamburger (I had 3/8lb on hand)
Gravy (I had Trader Joe's turkey gravy)
Process:
Slowly fry potatoes in nonstick frying pan with oil and spices frywise.
When fries are getting closer to done, season both sides of the ball of meat with the Montreal Steak Seasoning, and spread it as flat as you can get it in the pan.
By the time both fries and meat are done, you should have scared up a vessel to put them in. That Corelle shallow pie plate looks handy!
If you were thinking faster, you'd have already heated up the gravy. Oh well. Heat it now in that convenient frying pan.
While the gravy is warming up, liberate some cheese. Check the expiration dates. It's not cheese curd, but it should be all right. Put on top of meat and fries.
Once the gravy has started to demonstrate convection patterns in the pan, with a few bubbles, pour it overtop the fries and cheese.
HOLY SHIT DON'T OVERFLOW THE PLATE! TOO MUCH GRAVY! AAAA!
Decant some of the gravy for the next batch. Oh, foresight.
Devour while watching MythBusters.
no subject
Also, yes, envy. Moved back in with mum and ended up eating more healthily, and whilst I do like most of the food, and what it's doing to my body, fuck I miss cheese.
no subject
no subject
*hollow, rueful laugh* Oh yes. I always end up doing this with my disco fries. Never enough cheese, either.
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject