I'd never heard of this stuff before....is that goo coating Vegemite?
Posted on 11/13/2010 11:46:53 AM PST by DemforBush
The McDonald’s golden arches have come to symbolize American culture around the world. Operating in 118 countries and on six continents, the fast-food chain has no choice but to expand its options beyond the classic hamburger and french fries...
(Excerpt) Read more at womansday.com ...
I'd never heard of this stuff before....is that goo coating Vegemite?
More like Nectar covering Ambrosia, in my book!
*nom nom nom nom nom*
This sounds pretty good, really. I wish they sold them here.
Lucky you. Nothing where I live but Thai, Korean and Greek — none of which appeals for breakfast. And my nearest Latin grocer got into a fight with the panadería and stopped carrying the good bolillos for molletes, so now to get them I have drive for 40 minutes. Or use baguettes, which isn’t the same. I am ticked because I used to make them a lot. Now I am starving for one. Got the beans, got the cheese, can make the salsa, just need the bolillos.
“Allah’s Tasty Sheep Ball Nuggets”
“Big Muslim” (with special Jihad Sauce)
“Quarter Pounder Goat Burger with Goat Cheese”
“Jihad Shake with Camel Nut Sprinkles”
“Fry-the-Infidels in Hell” Crispy Potato Fries
“Hot Date Nut Pie”
“Desert Palm Frond Goat Salad”
“Mohammed’s Suicide Bomber Fruit Salad”
“Camel Dung Sand Potato with Sour Goat Cream and Chives”
“Allah’s Coke-Spiked Cola”
This Canadian couldn't stop laughing the first time I heard of white gravy. I'm mean, gravy is supposed to be brown.....it comes from cooked meat.
Poutine is made from fresh potatoes, cut and deep fried to a crispy outside, soft inside, layered or topped with fresh white cheese curds, and home made gravy.
It must be left to sit for at least 3 mins. to let the cheese curds melt, and the fries cool down. :-D
LOL, it’s gravy!
Wow, poutine actually sounds pretty good! I saw it on a menu at CFB Gagetown years ago when I was up there for joint forces training. I didn’t try it, but should have!
“This Canadian couldn’t stop laughing the first time I heard of white gravy.”
Ah, but try it with plenty of black pepper over a big chicken-fried steak! Yummy!!!!
McDonald’s ought to take a hint from this and offer and offer an “International Menu” of the month - see what sells and incorporate it into their standard stuff. With the mix of people we have here, some might catch fire in certain areas, plus, as this thread has shown, Americans will try ANYTHING - and I’m right there with ‘em.
It’s absolutely delicious and a bit addicting. Whenever we visit family in Montreal, I look forward to going out and having poutine. My aunt makes it at home also so sometimes we eat it for breakfast too. Yummy!
In BC you just ask for gravy on your chips. It beats vinegar.
Nothing beats malt vinegar on fries.
“Ah, but try it [cream gravy] with plenty of black pepper over a big chicken-fried steak! Yummy!!!!”
Oh man, another one of my favorites!
You might try checking with some of your local Wal-Marts. The ones I go to sometimes carry white and whole wheat bolillo rolls in their bakery section. They might be able to special order some for you if nothing else.
Good luck!
You know, that’s a really good idea!
Good idea. I usually would rather have pointy sticks poked in my eyes than go to Walmart, but I will try it for the bolillos.
Cream gravy, what you call white gravy, is made with the brown bits and grease that are left in the pan after you fry something. One of the most divine meals in the world is a good chicken-fried steak, mashed potatoes and cream gravy. Texas is the place to go for the best examples of this delicacy.
Here are some recipes for white gravy.
http://www.google.ca/search?q=white+gravy&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-GB:official&client=firefox-a
Some are flour and bacon grease, some seem to be butter and corn starch.
I tried some in Dallas as part of a breakfast which included biscuits with white gravy. Sorry, but I thought it tasted like paper machet glue.
Sorry for your bad cream gravy experience. You have to know where to go for it or you’re right, it does taste like glue, because they did not cook the flour in the pan scrapings/meat fats (make a roux) long enough for the flour to cook properly, swell and be completely surrounded by fat molecules, before adding the liquid. It is a science as well as an art. Corn starch is easier to work with, but making gravy with flour gives it more depth of flavor and is richer tasting. Next time you are in Dallas try the Highland Park Cafeteria for legitimate, well cooked chicken fried steak and cream gravy. The also have awesome chicken and dumplings.
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