Classic Poutine from Quebec is a dish of chips, gravy and curd cheese,
the latter having that awful "screechy" texture on the teeth. This
recipe was in the Calgary Herald and uses marscapone and looks a lot
more palatable, at least to me!
Au Pied de Cochon in Quebec City makes a version with foie gras.
Graham
LOBSTER POUTINE
Meaty lobster tails work well for this, but if you prefer West Coast
seafood, crab would likely make a fine substitute.

Lobster Nage
€¢ 2 live lobsters (or lobster tails)
€¢ canola oil
€¢ 1 onion, julienned
€¢ 1 fennel bulb, julienned
€¢ 1 carrot, chopped
€¢ 2 celery ribs
€¢ 1/2 head garlic
€¢ 1 bay leaf
€¢ 2 sprigs fresh thyme
€¢ 3 peppercorns
€¢ 1/4 cup tomato paste
€¢ 1/2 bottle white wine
€¢ 1/4 bottle brandy
€¢ 1 L water
€¢ 1 cup unsalted butter
Fries
€¢ 1 1/2 lbs. russet potatoes
€¢ canola oil, for cooking
€¢ kosher salt
€¢ 2-4 oz mascarpone cheese

1. To make the lobster nage, boil the lobsters for 9 minutes, then cool
in an ice bath. Remove the meat and cut into bite-sized pieces,
reserving the shells. Drizzle the lobster shells with canola oil and
roast, making sure to develop as much good caramel colour on the lobster
and the bottom of the pan as you can.
2. In another pan, sauté the veggies in a drizzle of oil until soft and
starting to caramelize. Add the brandy and reduce by half. Add the wine
to the lobster shells and reduce by half.
3. Add veggie mixture to the pot with the shells, making sure to get all
the browned bits from the bottom of the pan. Add herbs, tomato sauce and
water and simmer for 2 hours.
4. Once stock has simmered, strain through a fine sieve. Then bring 1
cup of stock to a boil, pour into a blender. With blender running, add
butter one piece at a time until the sauce coats the back of a spoon.
Season with salt and pepper and add the chunks of cooked lobster.
5. To make the fries, heat a few inches of oil to 325ËšF and cook
potatoes until limp, with no colour. Transfer to paper towels to cool.
Heat oil to 375ËšF and cook potatoes again until brown and crisp; season
with salt.
6. To assemble, place freshly cooked fries in shallow bowls and top with
dollops of mascarpone and chunks of lobster. Pour sauce over top.
Serves 8.
© Copyright (c) The Calgary Herald

"graham" > wrote in message
...
> Classic Poutine from Quebec is a dish of chips, gravy and curd cheese, the
> latter having that awful "screechy" texture on the teeth. This recipe was
> in the Calgary Herald and uses marscapone and looks a lot more palatable,
> at least to me!
> Au Pied de Cochon in Quebec City makes a version with foie gras.
> Graham
> LOBSTER POUTINE
> Meaty lobster tails work well for this, but if you prefer West Coast
> seafood, crab would likely make a fine substitute.
>
> Lobster Nage
> . 2 live lobsters (or lobster tails)
> . canola oil
> . 1 onion, julienned
> . 1 fennel bulb, julienned
> . 1 carrot, chopped
> . 2 celery ribs
> . 1/2 head garlic
> . 1 bay leaf
> . 2 sprigs fresh thyme
> . 3 peppercorns
> . 1/4 cup tomato paste
> . 1/2 bottle white wine
> . 1/4 bottle brandy
> . 1 L water
> . 1 cup unsalted butter
> Fries
> . 1 1/2 lbs. russet potatoes
> . canola oil, for cooking
> . kosher salt
> . 2-4 oz mascarpone cheese
>
> 1. To make the lobster nage, boil the lobsters for 9 minutes, then cool in
> an ice bath. Remove the meat and cut into bite-sized pieces, reserving the
> shells. Drizzle the lobster shells with canola oil and roast, making sure
> to develop as much good caramel colour on the lobster and the bottom of
> the pan as you can.
> 2. In another pan, sauté the veggies in a drizzle of oil until soft and
> starting to caramelize. Add the brandy and reduce by half. Add the wine to
> the lobster shells and reduce by half.
> 3. Add veggie mixture to the pot with the shells, making sure to get all
> the browned bits from the bottom of the pan. Add herbs, tomato sauce and
> water and simmer for 2 hours.
> 4. Once stock has simmered,

**** blend thouroughly, including the shells, and then *****


strain through a fine sieve ****(Chinois would be best)*****. Then bring 1
> cup of stock to a boil, pour into a blender. With blender running, add
> butter one piece at a time until the sauce coats the back of a spoon.
> Season with salt and pepper and add the chunks of cooked lobster.
> 5. To make the fries, heat a few inches of oil to 325?F and cook potatoes
> until limp, with no colour. Transfer to paper towels to cool. Heat oil to
> 375?F and cook potatoes again until brown and crisp; season with salt.
> 6. To assemble, place freshly cooked fries in shallow bowls and top with
> dollops of mascarpone and chunks of lobster. Pour sauce over top.
> Serves 8.
> © Copyright (c) The Calgary Herald

graham wrote:

>LOBSTER POUTINE

Lobster and cheese is MAJOR TASTE IN ASS DISEASE.
GET
THE
****
OUT
OF
HERE
YOU
POS
TROLL...
ESOPHAGEAL
CANCER
IS
WHAT
YOU
DESERVE!

On 23/08/2014 3:09 PM, Brooklyn1 wrote:
> graham wrote:
>
>> LOBSTER POUTINE
>
> Lobster and cheese is MAJOR TASTE IN ASS DISEASE.
> GET
> THE
> ****
> OUT
> OF
> HERE
> YOU
> POS
> TROLL...
> ESOPHAGEAL
> CANCER
> IS
> WHAT
> YOU
> DESERVE!
>
What *IS* wrong with you?
Graham

On Sat, 23 Aug 2014 15:29:30 -0600, graham > wrote:

>On 23/08/2014 3:09 PM, Brooklyn1 wrote:
>> graham wrote:
>>
>>> LOBSTER POUTINE
>>
>> Lobster and cheese is MAJOR TASTE IN ASS DISEASE.
>> GET
>> THE
>> ****
>> OUT
>> OF
>> HERE
>> YOU
>> POS
>> TROLL...
>> ESOPHAGEAL
>> CANCER
>> IS
>> WHAT
>> YOU
>> DESERVE!
>>
>What *IS* wrong with you?

One of his cats spurned his advances.

On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
>
>
> Fries
>
> * 1 1/2 lbs. russet potatoes
>
> * canola oil, for cooking
>
> * kosher salt
>
> * 2-4 oz mascarpone cheese
>
[snip]
>
> (c) Copyright (c) The Calgary Herald

The one problem I see is because the recipe is from an Alberta newspaper,
they recommend shitty tasting canola oil for frying the fries.

--Bryan

On 8/23/2014 6:05 PM, Bryan-TGWWW wrote:
> On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
>>
>>
>> Fries
>>
>> * 1 1/2 lbs. russet potatoes
>>
>> * canola oil, for cooking
>>
>> * kosher salt
>>
>> * 2-4 oz mascarpone cheese
>>
> [snip]
>>
>> (c) Copyright (c) The Calgary Herald
>
> The one problem I see is because the recipe is from an Alberta newspaper,
> they recommend shitty tasting canola oil for frying the fries.
>
> --Bryan
>

What kind of oil do you recommend? I may try this recipe soon.

On Sun, 24 Aug 2014 08:07:20 +1000, JohnJohn >
wrote:

> On Sat, 23 Aug 2014 15:05:52 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> >On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
> >>
> >>
> >> Fries
> >>
> >> * 1 1/2 lbs. russet potatoes
> >>
> >> * canola oil, for cooking
> >>
> >> * kosher salt
> >>
> >> * 2-4 oz mascarpone cheese
> >>
> >[snip]
> >>
> >> (c) Copyright (c) The Calgary Herald
> >
> >The one problem I see is because the recipe is from an Alberta newspaper,
> >they recommend shitty tasting canola oil for frying the fries.
>
> Isn't it also often GM?

Yes, that was my understanding - but you have to be a real half-wit
not to be able to change your choice of frying oil without specific
written directions. Canola originated in Canada, so I can understand
why it would be specified by a Canadian newspaper. Canada + oil =
"Canola".

I just looked at Snopes and they have this to say about Canola oil:

Rapeseed oil naturally contains a high percentage (30-60%) of erucic
acid, a substance associated with heart lesions in laboratory animals.
For this reason rapeseed oil was not used for consumption in the
United States prior to 1974, although it was used in other countries.
(Americans chose to use it as a lubricant to maintain Allied naval and
merchant ships during World War II.)

In 1974, rapeseed varieties with a low erucic content were introduced.
Scientists had found a way to replace almost all of rapeseed's erucic
acid with oleic acid, a type of monounsaturated fatty acid. (This
change was accomplished through the cross-breeding of plants, not by
the techniques commonly referred to as "genetic engineering.") By
1978, all Canadian rapeseed produced for food use contained less than
2% erucic acid. The Canadian seed oil industry rechristened the
product "canola oil" (Canadian oil) in 1978 in an attempt to distance
the product from negative associations with the word "rape." Canola
was introduced to American consumers in 1986. By 1990, erucic acid
levels in canola oil ranged from 0.5% to 1.0%, in compliance with U.S.
Food and Drug Administration (FDA) standards.

This light, tasteless oil's popularity is due to the structure of its
fats. It is lower in saturated fat (about 6%) than any other oil.
Compare this to the high saturated fat content of peanut oil (about
18%) and palm oil (at an incredibly high 79%). It also contains more
cholesterol-balancing monounsaturated fat than any oil except olive
oil and has the distinction of containing Omega-3 fatty acids, a
polyunsaturated fat reputed to not only lower both cholesterol and
triglycerides, but also to contribute to brain growth and development.

In other words, it's a healthy oil. One shouldn't feel afraid to use
it because of some Internet scare loosely based on half-truths and
outright lies.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Saturday, August 23, 2014 5:14:28 PM UTC-5, Travis McGee wrote:
> On 8/23/2014 6:05 PM, Bryan-TGWWW wrote:
>
> > On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
>
> >>
>
> >>
>
> >> Fries
>
> >>
>
> >> * 1 1/2 lbs. russet potatoes
>
> >>
>
> >> * canola oil, for cooking
>
> >>
>
> >> * kosher salt
>
> >>
>
> >> * 2-4 oz mascarpone cheese
>
> >>
>
> > [snip]
>
> >>
>
> >> (c) Copyright (c) The Calgary Herald
>
> >
>
> > The one problem I see is because the recipe is from an Alberta newspaper,
>
> > they recommend shitty tasting canola oil for frying the fries.
>
> >
>
> > --Bryan
>
> >
>
>
>
> What kind of oil do you recommend? I may try this recipe soon.

Not canola, nor soybean because both have an off taste to many people.
The best choice is high oleic sunflower, which is more healthful than
regular sunflower or peanut, but regular sunflower and peanut are both
decent tasting (very tasteless).

http://www.bulknaturaloils.com/Produ...lower-oil.aspx

Trader Joe's has high oleic sunflower oil for $3.88/liter. That's about the only oil I ever use.

--Bryan

On Saturday, August 23, 2014 5:52:51 PM UTC-5, sf wrote:
> On Sun, 24 Aug 2014 08:07:20 +1000, JohnJohn >
>
> wrote:
>
>
>
> > On Sat, 23 Aug 2014 15:05:52 -0700 (PDT), Bryan-TGWWW
>
> > > wrote:
>
> >
>
> > >On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
>
> > >>
>
> > >>
>
> > >> Fries
>
> > >>
>
> > >> * 1 1/2 lbs. russet potatoes
>
> > >>
>
> > >> * canola oil, for cooking
>
> > >>
>
> > >> * kosher salt
>
> > >>
>
> > >> * 2-4 oz mascarpone cheese
>
> > >>
>
> > >[snip]
>
> > >>
>
> > >> (c) Copyright (c) The Calgary Herald
>
> > >
>
> > >The one problem I see is because the recipe is from an Alberta newspaper,
>
> > >they recommend shitty tasting canola oil for frying the fries.
>
> >
>
> > Isn't it also often GM?
>
>
>
> Yes, that was my understanding - but you have to be a real half-wit
>
> not to be able to change your choice of frying oil without specific
>
> written directions. Canola originated in Canada, so I can understand
>
> why it would be specified by a Canadian newspaper. Canada + oil =
>
> "Canola".
>
>
>
> I just looked at Snopes and they have this to say about Canola oil:
>
>
>
> Rapeseed oil naturally contains a high percentage (30-60%) of erucic
>
> acid, a substance associated with heart lesions in laboratory animals.
>
> For this reason rapeseed oil was not used for consumption in the
>
> United States prior to 1974, although it was used in other countries.
>
> (Americans chose to use it as a lubricant to maintain Allied naval and
>
> merchant ships during World War II.)
>
>
>
> In 1974, rapeseed varieties with a low erucic content were introduced.
>
> Scientists had found a way to replace almost all of rapeseed's erucic
>
> acid with oleic acid, a type of monounsaturated fatty acid. (This
>
> change was accomplished through the cross-breeding of plants, not by
>
> the techniques commonly referred to as "genetic engineering.") By
>
> 1978, all Canadian rapeseed produced for food use contained less than
>
> 2% erucic acid. The Canadian seed oil industry rechristened the
>
> product "canola oil" (Canadian oil) in 1978 in an attempt to distance
>
> the product from negative associations with the word "rape." Canola
>
> was introduced to American consumers in 1986. By 1990, erucic acid
>
> levels in canola oil ranged from 0.5% to 1.0%, in compliance with U.S.
>
> Food and Drug Administration (FDA) standards.
>
>
>
> This light, tasteless oil's popularity is due to the structure of its
>
> fats. It is lower in saturated fat (about 6%) than any other oil.
>
> Compare this to the high saturated fat content of peanut oil (about
>
> 18%) and palm oil (at an incredibly high 79%). It also contains more
>
> cholesterol-balancing monounsaturated fat than any oil except olive
>
> oil and has the distinction of containing Omega-3 fatty acids, a
>
> polyunsaturated fat reputed to not only lower both cholesterol and
>
> triglycerides, but also to contribute to brain growth and development.
>
Fear of saturated fat, especially without regard to specific fatty acid
composition is bogus.
>
> In other words, it's a healthy oil. One shouldn't feel afraid to use
>
> it because of some Internet scare loosely based on half-truths and
>
> outright lies.
>
Canola is indeed more healthful than most other oils, including conventional soy, sunflower, safflower, peanut...in spite of the remaining erucic acid.

It is *not* more healthful than the new, conventionally bred varieties,
sunflower being the best, and best tasting (most neutral). The problem with
canola is that to a fairly large minority of folks, it has an off taste.

The guy who wrote this article knows so much less about dietary fats than I
do, that it isn't even funny. Before Winter stuck her pretty little nose in,
I was gearing up to write a book on the subject.

Don't believe stuff you read that is not from good sources. There are even
idiots out there who disparage high oleic varieties of oil.

--Bryan

On Saturday, August 23, 2014 6:04:20 PM UTC-5, Bryan-TGWWW wrote:
> On Saturday, August 23, 2014 5:14:28 PM UTC-5, Travis McGee wrote:
>
> > On 8/23/2014 6:05 PM, Bryan-TGWWW wrote:
>
> >
>
> > > On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
>
> >
>
> > >>
>
> >
>
> > >>
>
> >
>
> > >> Fries
>
> >
>
> > >>
>
> >
>
> > >> * 1 1/2 lbs. russet potatoes
>
> >
>
> > >>
>
> >
>
> > >> * canola oil, for cooking
>
> >
>
> > >>
>
> >
>
> > >> * kosher salt
>
> >
>
> > >>
>
> >
>
> > >> * 2-4 oz mascarpone cheese
>
> >
>
> > >>
>
> >
>
> > > [snip]
>
> >
>
> > >>
>
> >
>
> > >> (c) Copyright (c) The Calgary Herald
>
> >
>
> > >
>
> >
>
> > > The one problem I see is because the recipe is from an Alberta newspaper,
>
> >
>
> > > they recommend shitty tasting canola oil for frying the fries.
>
> >
>
> > >
>
> >
>
> > > --Bryan
>
> >
>
> > >
>
> >
>
> >
>
> >
>
> > What kind of oil do you recommend? I may try this recipe soon.
>
>
>
> Not canola, nor soybean because both have an off taste to many people.
>
> The best choice is high oleic sunflower, which is more healthful than
>
> regular sunflower or peanut, but regular sunflower and peanut are both
>
> decent tasting (very tasteless).
>
>
>
> http://www.bulknaturaloils.com/Produ...lower-oil.aspx
>
>
>
> Trader Joe's has high oleic sunflower oil for $3.88/liter. That's about the only oil I ever use.
>
A typo, $3.99.
>
> --Bryan

--Bryan

On Sun, 24 Aug 2014 09:33:59 +1000, JohnJohn >
wrote:

> On Sat, 23 Aug 2014 15:52:51 -0700, sf > wrote:
>
> >On Sun, 24 Aug 2014 08:07:20 +1000, JohnJohn >
> >wrote:
> >
> >> On Sat, 23 Aug 2014 15:05:52 -0700 (PDT), Bryan-TGWWW
> >> > wrote:
> >>
> >> >On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
> >> >>
> >> >>
> >> >> Fries
> >> >>
> >> >> * 1 1/2 lbs. russet potatoes
> >> >>
> >> >> * canola oil, for cooking
> >> >>
> >> >> * kosher salt
> >> >>
> >> >> * 2-4 oz mascarpone cheese
> >> >>
> >> >[snip]
> >> >>
> >> >> (c) Copyright (c) The Calgary Herald
> >> >
> >> >The one problem I see is because the recipe is from an Alberta newspaper,
> >> >they recommend shitty tasting canola oil for frying the fries.
> >>
> >> Isn't it also often GM?
> >
> >Yes, that was my understanding - but you have to be a real half-wit
> >not to be able to change your choice of frying oil without specific
> >written directions. Canola originated in Canada, so I can understand
> >why it would be specified by a Canadian newspaper. Canada + oil =
> >"Canola".
> >
> >I just looked at Snopes and they have this to say about Canola oil:
> >
> (...)
>
> Ok, so it's NOT often GM.
>
> I guess, if it's not, they'll proudly state that. If they don't state
> it, don't buy it.

If it was organic, they'd say so too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 23 Aug 2014 17:15:26 -0700 (PDT), Bryan-TGWWW
> wrote:

> Don't believe stuff you read that is not from good sources. There are even
> idiots out there who disparage high oleic varieties of oil.

It's okay, I'm using the sunflower oil and liking it. Did you see my
ping to you about the combo oil I found? Too bad it's organic
safflower instead of sunflower, but them's the breaks. It's only one
bottle and I wanted to see how the 3 combined.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 23 Aug 2014 18:14:28 -0400, Travis McGee >
wrote:

>On 8/23/2014 6:05 PM, Bryan-TGWWW wrote:
>> On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
>>>
>>>
>>> Fries
>>>
>>> * 1 1/2 lbs. russet potatoes
>>>
>>> * canola oil, for cooking
>>>
>>> * kosher salt
>>>
>>> * 2-4 oz mascarpone cheese
>>>
>> [snip]
>>>
>>> (c) Copyright (c) The Calgary Herald
>>
>> The one problem I see is because the recipe is from an Alberta newspaper,
>> they recommend shitty tasting canola oil for frying the fries.
>>
>> --Bryan
>>
>
>What kind of oil do you recommend? I may try this recipe soon.

Cod liver oil.

On Sat, 23 Aug 2014 15:29:30 -0600, graham > wrote:

>On 23/08/2014 3:09 PM, Brooklyn1 wrote:
>> graham wrote:
>>
>>> LOBSTER POUTINE
>>
>> Lobster and cheese is MAJOR TASTE IN ASS DISEASE.
>> GET
>> THE
>> ****
>> OUT
>> OF
>> HERE
>> YOU
>> POS
>> TROLL...
>> ESOPHAGEAL
>> CANCER
>> IS
>> WHAT
>> YOU
>> DESERVE!
>>
>What *IS* wrong with you?

WTF IS wrong with you... WTF did that lobster do to you?

BEWARE... GRAHAM THE SEAFOOD *ABUSER*!!!

On 2014-08-23, JohnJohn > wrote:

> I guess, if it's not, they'll proudly state that. If they don't state
> it, don't buy it.

Not necessarily. For example:

Monsanto pulls a lotta strings. When they came out with rBGH, they
also got legislation passed making it illegal to advertise "non rBGH"
milk, on the basis that even mentioning yer milk is non-rBGH somehow
implied rBGH milk is a bad thing (which I believe it is). Regardless,
the law was passed and enforced in CA. You can ask Oprah how that
works. Why do you think the US/CA/MX are the lone major Western
powers that don't label their GMO foods?

<http://naturalsociety.com/breakdown-of-gmo-labeling-laws-by-country-global-map/>

nb

On 2014-08-24, JohnJohn > wrote:

> So Americans have to do their own research if they want to avoid it.

Monsanto has researched how little money it takes to buy a pol.

nb

On 8/23/2014 3:29 PM, graham wrote:
> On 23/08/2014 3:09 PM, Brooklyn1 wrote:
>> graham wrote:
>>
>>> LOBSTER POUTINE
>>
>> Lobster and cheese is MAJOR TASTE IN ASS DISEASE.
>> GET
>> THE
>> ****
>> OUT
>> OF
>> HERE
>> YOU
>> POS
>> TROLL...
>> ESOPHAGEAL
>> CANCER
>> IS
>> WHAT
>> YOU
>> DESERVE!
>>
> What *IS* wrong with you?
> Graham

Wow, no kidding...

On Mon, 25 Aug 2014 03:43:16 +1000, JohnJohn >
wrote:

> On 24 Aug 2014 16:39:06 GMT, notbob > wrote:
>
> >On 2014-08-23, JohnJohn > wrote:
> >
> >> I guess, if it's not, they'll proudly state that. If they don't state
> >> it, don't buy it.
> >
> >Not necessarily. For example:
> >
> >Monsanto pulls a lotta strings. When they came out with rBGH, they
> >also got legislation passed making it illegal to advertise "non rBGH"
> >milk, on the basis that even mentioning yer milk is non-rBGH somehow
> >implied rBGH milk is a bad thing (which I believe it is). Regardless,
> >the law was passed and enforced in CA. You can ask Oprah how that
> >works. Why do you think the US/CA/MX are the lone major Western
> >powers that don't label their GMO foods?
> >
> ><http://naturalsociety.com/breakdown-of-gmo-labeling-laws-by-country-global-map/>
>
> That's pretty sick. But:
>
> "rBST [=rBGH] has not been allowed on the market in Canada, Australia,
> New Zealand, Japan, Israel or the European Union since 2000."
>
> So Americans have to do their own research if they want to avoid it.

I think the only way is to look for the organic label. If it doesn't
say organic, you're pretty well assured it has GMOs.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/24/2014 6:51 AM, Brooklyn1 wrote:
> On Sat, 23 Aug 2014 18:14:28 -0400, Travis McGee >
> wrote:
>
>> On 8/23/2014 6:05 PM, Bryan-TGWWW wrote:
>>> On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
>>>>
>>>>
>>>> Fries
>>>>
>>>> * 1 1/2 lbs. russet potatoes
>>>>
>>>> * canola oil, for cooking
>>>>
>>>> * kosher salt
>>>>
>>>> * 2-4 oz mascarpone cheese
>>>>
>>> [snip]
>>>>
>>>> (c) Copyright (c) The Calgary Herald
>>>
>>> The one problem I see is because the recipe is from an Alberta newspaper,
>>> they recommend shitty tasting canola oil for frying the fries.
>>>
>>> --Bryan
>>>
>>
>> What kind of oil do you recommend? I may try this recipe soon.
>
> Cod liver oil.
>
There's something fishy about that...;-)

On Sun, 24 Aug 2014 13:53:48 -0600, Mayo > wrote:

> On 8/23/2014 3:29 PM, graham wrote:
> > On 23/08/2014 3:09 PM, Brooklyn1 wrote:
> >> graham wrote:
> >>
> >>> LOBSTER POUTINE
> >>
> >> Lobster and cheese is MAJOR TASTE IN ASS DISEASE.
> >> GET
> >> THE
> >> ****
> >> OUT
> >> OF
> >> HERE
> >> YOU
> >> POS
> >> TROLL...
> >> ESOPHAGEAL
> >> CANCER
> >> IS
> >> WHAT
> >> YOU
> >> DESERVE!
> >>
> > What *IS* wrong with you?
> > Graham
>
> Wow, no kidding...

And yet people still defend him.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/24/2014 3:01 PM, sf wrote:
> On Sun, 24 Aug 2014 13:53:48 -0600, Mayo > wrote:
>
>> On 8/23/2014 3:29 PM, graham wrote:
>>> On 23/08/2014 3:09 PM, Brooklyn1 wrote:
>>>> graham wrote:
>>>>
>>>>> LOBSTER POUTINE
>>>>
>>>> Lobster and cheese is MAJOR TASTE IN ASS DISEASE.
>>>> GET
>>>> THE
>>>> ****
>>>> OUT
>>>> OF
>>>> HERE
>>>> YOU
>>>> POS
>>>> TROLL...
>>>> ESOPHAGEAL
>>>> CANCER
>>>> IS
>>>> WHAT
>>>> YOU
>>>> DESERVE!
>>>>
>>> What *IS* wrong with you?
>>> Graham
>>
>> Wow, no kidding...
>
> And yet people still defend him.
>
>
He seems to have a semi-domesticated case of Tourette's syndrome...

On 24/08/2014 3:22 PM, Mayo wrote:
> On 8/24/2014 3:01 PM, sf wrote:
>> On Sun, 24 Aug 2014 13:53:48 -0600, Mayo > wrote:
>>
>>> On 8/23/2014 3:29 PM, graham wrote:
>>>> On 23/08/2014 3:09 PM, Brooklyn1 wrote:
>>>>> graham wrote:
>>>>>
>>>>>> LOBSTER POUTINE
>>>>>
>>>>> Lobster and cheese is MAJOR TASTE IN ASS DISEASE.
>>>>> GET
>>>>> THE
>>>>> ****
>>>>> OUT
>>>>> OF
>>>>> HERE
>>>>> YOU
>>>>> POS
>>>>> TROLL...
>>>>> ESOPHAGEAL
>>>>> CANCER
>>>>> IS
>>>>> WHAT
>>>>> YOU
>>>>> DESERVE!
>>>>>
>>>> What *IS* wrong with you?
>>>> Graham
>>>
>>> Wow, no kidding...
>>
>> And yet people still defend him.
>>
>>
> He seems to have a semi-domesticated case of Tourette's syndrome...

The evidence suggests that he has been genetically modified:-)
Graham

On Saturday, August 23, 2014 8:02:47 PM UTC-5, sf wrote:
> On Sat, 23 Aug 2014 17:15:26 -0700 (PDT), Bryan-TGWWW
>
> > wrote:
>
>
>
> > Don't believe stuff you read that is not from good sources. There are even
>
> > idiots out there who disparage high oleic varieties of oil.
>
>
>
> It's okay, I'm using the sunflower oil and liking it. Did you see my
>
> ping to you about the combo oil I found? Too bad it's organic
>
> safflower instead of sunflower, but them's the breaks. It's only one
>
> bottle and I wanted to see how the 3 combined.
>
That was just strange, and I didn't know what to think. Avocado oil is
really pricey, and tastes kind of funny.

--Bryan

On 8/23/2014 1:45 PM, graham wrote:
> Classic Poutine from Quebec is a dish of chips, gravy and curd cheese,
> the latter having that awful "screechy" texture on the teeth. This
> recipe was in the Calgary Herald and uses marscapone and looks a lot
> more palatable, at least to me!
> Au Pied de Cochon in Quebec City makes a version with foie gras.
> Graham
> LOBSTER POUTINE
> Meaty lobster tails work well for this, but if you prefer West Coast
> seafood, crab would likely make a fine substitute.
>
> Lobster Nage
> €¢ 2 live lobsters (or lobster tails)
> €¢ canola oil
> €¢ 1 onion, julienned
> €¢ 1 fennel bulb, julienned
> €¢ 1 carrot, chopped
> €¢ 2 celery ribs
> €¢ 1/2 head garlic
> €¢ 1 bay leaf
> €¢ 2 sprigs fresh thyme
> €¢ 3 peppercorns
> €¢ 1/4 cup tomato paste
> €¢ 1/2 bottle white wine
> €¢ 1/4 bottle brandy
> €¢ 1 L water
> €¢ 1 cup unsalted butter
> Fries
> €¢ 1 1/2 lbs. russet potatoes
> €¢ canola oil, for cooking
> €¢ kosher salt
> €¢ 2-4 oz mascarpone cheese
>
> 1. To make the lobster nage, boil the lobsters for 9 minutes, then cool
> in an ice bath. Remove the meat and cut into bite-sized pieces,
> reserving the shells. Drizzle the lobster shells with canola oil and
> roast, making sure to develop as much good caramel colour on the lobster
> and the bottom of the pan as you can.
> 2. In another pan, sauté the veggies in a drizzle of oil until soft and
> starting to caramelize. Add the brandy and reduce by half. Add the wine
> to the lobster shells and reduce by half.
> 3. Add veggie mixture to the pot with the shells, making sure to get all
> the browned bits from the bottom of the pan. Add herbs, tomato sauce and
> water and simmer for 2 hours.
> 4. Once stock has simmered, strain through a fine sieve. Then bring 1
> cup of stock to a boil, pour into a blender. With blender running, add
> butter one piece at a time until the sauce coats the back of a spoon.
> Season with salt and pepper and add the chunks of cooked lobster.
> 5. To make the fries, heat a few inches of oil to 325ËšF and cook
> potatoes until limp, with no colour. Transfer to paper towels to cool.
> Heat oil to 375ËšF and cook potatoes again until brown and crisp; season
> with salt.
> 6. To assemble, place freshly cooked fries in shallow bowls and top with
> dollops of mascarpone and chunks of lobster. Pour sauce over top.
> Serves 8.
> © Copyright (c) The Calgary Herald


I would never think of ruining a decent lobster by turning it into
Quebec street food.

Steam my lobster in sea water and put it on a plate with a set of
crackers and picks and that's all this gal needs. Don't even want the
butter.

--
From somewhere very deep in the heart of Texas

On 24/08/2014 4:55 PM, Janet Wilder wrote:
> On 8/23/2014 1:45 PM, graham wrote:
>> Classic Poutine from Quebec is a dish of chips, gravy and curd cheese,
>> the latter having that awful "screechy" texture on the teeth. This
>> recipe was in the Calgary Herald and uses marscapone and looks a lot
>> more palatable, at least to me!
>> Au Pied de Cochon in Quebec City makes a version with foie gras.
>> Graham
>> LOBSTER POUTINE
>> Meaty lobster tails work well for this, but if you prefer West Coast
>> seafood, crab would likely make a fine substitute.
>>
>> Lobster Nage
>> €¢ 2 live lobsters (or lobster tails)
>> €¢ canola oil
>> €¢ 1 onion, julienned
>> €¢ 1 fennel bulb, julienned
>> €¢ 1 carrot, chopped
>> €¢ 2 celery ribs
>> €¢ 1/2 head garlic
>> €¢ 1 bay leaf
>> €¢ 2 sprigs fresh thyme
>> €¢ 3 peppercorns
>> €¢ 1/4 cup tomato paste
>> €¢ 1/2 bottle white wine
>> €¢ 1/4 bottle brandy
>> €¢ 1 L water
>> €¢ 1 cup unsalted butter
>> Fries
>> €¢ 1 1/2 lbs. russet potatoes
>> €¢ canola oil, for cooking
>> €¢ kosher salt
>> €¢ 2-4 oz mascarpone cheese
>>
>> 1. To make the lobster nage, boil the lobsters for 9 minutes, then cool
>> in an ice bath. Remove the meat and cut into bite-sized pieces,
>> reserving the shells. Drizzle the lobster shells with canola oil and
>> roast, making sure to develop as much good caramel colour on the lobster
>> and the bottom of the pan as you can.
>> 2. In another pan, sauté the veggies in a drizzle of oil until soft and
>> starting to caramelize. Add the brandy and reduce by half. Add the wine
>> to the lobster shells and reduce by half.
>> 3. Add veggie mixture to the pot with the shells, making sure to get all
>> the browned bits from the bottom of the pan. Add herbs, tomato sauce and
>> water and simmer for 2 hours.
>> 4. Once stock has simmered, strain through a fine sieve. Then bring 1
>> cup of stock to a boil, pour into a blender. With blender running, add
>> butter one piece at a time until the sauce coats the back of a spoon.
>> Season with salt and pepper and add the chunks of cooked lobster.
>> 5. To make the fries, heat a few inches of oil to 325ËšF and cook
>> potatoes until limp, with no colour. Transfer to paper towels to cool.
>> Heat oil to 375ËšF and cook potatoes again until brown and crisp; season
>> with salt.
>> 6. To assemble, place freshly cooked fries in shallow bowls and top with
>> dollops of mascarpone and chunks of lobster. Pour sauce over top.
>> Serves 8.
>> © Copyright (c) The Calgary Herald
>
>
> I would never think of ruining a decent lobster by turning it into
> Quebec street food.
>
> Steam my lobster in sea water and put it on a plate with a set of
> crackers and picks and that's all this gal needs. Don't even want the
> butter.
>
But there's a glut this year AIUI.
Graham

On Sun, 24 Aug 2014 14:58:35 -0700 (PDT), Bryan-TGWWW
> wrote:

> > It's only one bottle and I wanted to see how the 3 combined.
> >
> That was just strange, and I didn't know what to think. Avocado oil is
> really pricey, and tastes kind of funny.

Agree about avocado oil being pricey - but maybe you've got a
defective gene like the cilantro tastes like soap crowd, because I
know people who love the taste so much they pay the price willingly.

My curiosity lay in how the coconut and avocado oil play together. I
even have a bottle of unadulterated avocado oil to compare it too.
Haven't opened it up yet because I have plenty of home made salad
dressing at this point and I don't want to cook with it (yet).

--

Never trust a dog to watch your food.