Those pictures inspired me. It looks like dumplings with fries and gravy. More specifically, the curds reminded me of gnocchi.
Drawing inspiration, one could make a nouvelle Franco-Italian Poutine variant with fresh ricotta and potato gnocchi, french fries, and a champignon sous hunter style.
Stop it. You’re turning me on.
A gas station? Well, then, that’s pretty good!
But I don’t see any reason why they shouldn’t be able to produce fresh ones in California. It’s not a climate thing, is it?
My guess is that it’s a desire to produce them thing. We have lots of dairy cows in Alberta, but as far as I know, no fresh cheese curds. They’re just not a common item here. No demand, no supply.
A desire to produce them or eat them? To be honest, I don’t think I’ve ever had “cheese curds,” unless you’re talking about cottage cheese. Now I’m thinking I’d like to try them.
Every country has its jackasses. They’re wrong.
Oh, and poutine gravy should really be chicken gravy. Beef gravy is acceptable, but not quite as good.
I have a freaky co-worker who tells me that cottage cheese with gravy on it is to die for, so I was all set to tell her about this poutine stuff.
Cheese curds are pretty easy to come by in the Twin Cities, but they probably are imported from Wisconsin. Most Minnesotans I know only eat them battered and deep fried at the State Fair. I can only eat about three of those before I want to puke.
Upthread it said this, but not what kind of gravy.
So, is it beef or chicken? The pictures looked like brown beef gravy, but I like both.
This Kansan wants to know!