-=> Janis Kracht wrote to Dale Shipp <=-

 >> I'm not that great a potato person in general, but I am a
 >> gravy person, so my preference is usually for mashed if
 >> I have to have one.

 >> In Sullivan County NY, a favorite habit is to serve french
 >> fries with roast chicken gravy.. it is SO good..

 >> Sounds weird to some, but the combined flavors are incredible.  :)

 > Add some fresh cheese curds, and you have poutine -- even better :-}}

 JK> Lol.. I've always wondered what that was :)  I have to admit, I've
 JK> never thought of adding cheese to french fries in gravy though.  Could
 JK> be a whole new experience :) :)
 
It was an eye opener for me when first I sampled it. Yuuuuuuuuuummmmmy.

Of course potatoes will help with your body's need for potassium. Which is a 
good thing since I'se 'llergic to 'nanners.

Living very close to America's Dairyland (Wisconsin) cheese curds aren't much 
of a problem .......

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Quebec Poutine
 Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
      Yield: 1 Serving
 
      1 lg Idaho Russet or Prince
           - Edward Island potato,
           - peeled, in 3/8" batons
      4 oz Fresh cheddar curds

MMMMM-----------------------VELOUTÉ SAUCE----------------------------
      1 qt Chicken stock
      2 oz Flour
      2 oz Oil
      2 ts Ground pepper
      2 ts Fresh-ground green pepper
      1 sm Onion; diced
      2 tb Balsamic vinegar
 
  This is a recipe for the Velouté sauce, which is the base
  for a poutine sauce. To make it into a poutine sauce,
  reduce it by a factor of 2-4 over medium heat.
  
  Bring the stock to a boil in a saucepan.
  
  Combine the fat and flour, cook over high heat, stirring
  until you have a pale roux (2-3 minutes).
  
  Add the 2 ts pepper to the roux before adding to the stock,
  for an extra-peppery sauce. Floor-sweeping pepper (the kind
  sold pre-ground, in bulk) is preferred by classicists.
  
  Add the fresh ground green peppercorns to the stock while
  reducing.
  
  Prior to adding the to stock, dice a small sweet onion into
  the saucepan, add the balsamic vinegar, and reduce.
  
  Whip the roux into the stock. Simmer (30-40 min), skimming
  the surface every 5-10 minutes. Strain the sauce through a
  chinois or strainer lined with cheesecloth. Salt and pepper
  to taste.
  
  Keep sauce hot on a side burner.
  
  Deep fry the potato batons in 375oF/190oC oil until golden
  brown on the outside and creamy, mealy on the inside.
  Drain.
  
  Put pommes frites into a shallow bowl and sprinkle fresh
  cheddar curds across the potatoes. Top with sauce/gravy.
  
  Let rest for three minutes or so to allow cheese, potatoes
  and gravy to meld and mingle. Salt & pepper to taste and
  enjoy.
  
  A Dirty Dave recipe, based on what I had in Southern Quebec
  while attending the 1999 Canadian Caper picnic in
  Hemmingford, PQ.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Guacamole looks like zombie brains.
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