Help me find food

Im looking for a place in london that sells real poutine and also a place in south london that sells salt beef.
Im missing my montreal winter eating habits.

Any help appreciated.

poutine being melted cheese chips and gravy? ?

If that is what you are looking for and you find it let me know cos that is one helluva meal!

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Ha! Awesome thread.

Good luck with the poutine. If you find somewhere, I need to know.

That shit Canadian pub in Covent Garden sells some form of it for 8 quid (or so). I am not spending the equivalent of 16 dollars on a poutine.

You can get salt beef bagles on Brick Lane, but they have noting on Fairmount or St Viateur.

(My girlfriend and I tried to make our own poutine just last week. We used the closest we could find/think of to curds - halloumi. Wasn't bad, really).

I'm pretty sure there's somewhere on the walworth road that does bagels..

Drain normal cottage cheese and then squeeze out any remaining water to create curds. Easy. Neal's yard dairy might be convinced to part with some cheddar curds as well. Haloumi though - good thinking outside the box there H.

I had poutine many years ago in Montreal. Meh. But I can see the appeal if you grew up with it.

Drain normal cottage cheese and then squeeze out any remaining water to create curds. Easy. Neal's yard dairy might be convinced to part with some cheddar curds as well. Haloumi though - good thinking outside the box there H.

I had poutine many years ago in Montreal. Meh. But I can see the appeal if you grew up with it.

I'd probably try with halloumi again. The saltiness really works. We tried without cooking it first though (as you obviously wouldn't with normal curds), but the high temperature taken to "cook" halloumi meant it didn't quite get the texture and squeakiness you'd get from a real, fresh (from the gas station), bag of cheese curds. I'd slightly bake it first next time.

I used to get my poutine from a lebanese takeaway in ottawa next to my apartment when i was a student there. Not sure he used curds, thought it was just grated cheddar he used on pizzas. Think I will be buying a load of cooked chips and whacking a load of thick gravy all over them chucking some grated cheese on top and whacking in a preheated oven for 5 mins or so.

glorious winter food

Would mozarella not work best in this application as Halloumi (whilst very nice in it's own right) is a relatively hard cheese that only really comes to life when cooked?

EDIT/ and it might well be what JimboJones' pizza place used?

No. Poutine uses salty cheese curds that squeak when you bite them, but maintain their form (more or less) while mixed with the hot gravy (they may get stringy like mozzarella, but shouldn't melt completely). Just melting cheese and gravy is not the same (albeit, probably quite delicious).

I'd probably try with halloumi again. The saltiness really works. We tried without cooking it first though (as you obviously wouldn't with normal curds), but the high temperature taken to "cook" halloumi meant it didn't quite get the texture and squeakiness you'd get from a real, fresh (from the gas station), bag of cheese curds. I'd slightly bake it first next time.

I was thinking that the salty haloumi would work. You can also try Indian Panir/Paneer cheese which is essentially like cheddar cheese curd (in texture). Pretty easy to obtain too.

Cheese curds:

Cheese curds are little-known in locations without cheese factories, because they should ideally be eaten within hours of manufacture. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic. Cheese curds are sometimes referred to as "Squeaky cheese".[1][2] They are sometimes somewhat salty. The American variety are usually yellow or orange in color, like most American Cheddar cheese. Other varieties, such as the Québécois and New York variety, can be roughly the same color as white Cheddar cheese.

I don't think my cheese squeeked at me or maintained form. It just turned into a delicious melted mess of deliciousness....mmmmmm

^ Mozarella I submit m'lud

I want some poutine... NOW!!!*

• I've never eaten poutine but it sounds amazing...
  

^ Mozarella I submit m'lud

Too soft; too melty. It's just not the same.

I'm making pouting for lunch, fuck this.

I'd go with Indian Paneer

I want some now. I might go to Borough Market in 6 minutes (lunch time) and see if any of the places there can source cheese curds

probably was mozzeralla or just cheap grated cheese, not really important was damned tasty. Would be intrigued to taste the true poutine with curds!

now enough about cheese, we have plenty of good suggestions. what of the gravy? Bisto won't cut it. How do you get the required thickness? ideas?

I'd go with Indian Paneer

Yes, you and Arrogah may be right. I'm tempted to walk down to Brick Lane and pick some up to give it a try...

probably was mozzeralla or just cheap grated cheese, not really important was damned tasty. Would be intrigued to taste the true poutine with curds!

now enough about cheese, we have plenty of good suggestions. what of the gravy? Bisto won't cut it. How do you get the required thickness? ideas?

Last time we had family over they brought some of this:

It was a joke, but we still used it.

Dont you guys just eat snow and play hockey?

Yes, but it has to be squeaky snow. Snow machine's just don't cut it.

Don't you guys just eat the left over bits of animals the English don't need?

For some reason I cannot read Poutine without mentally pronouncing it "Poo-tan", which I believe is a rude word in Forun.

Poon-tang?

It's pronounced "poo-teen". Mmmmm... Poo-teen.