I think tonight a pint of Trad might be in order. If you are in the mood too, they have it on tap at the Grad Club.
I miss Kingston.
Much, much, sweeter than all of those hawthorne.
Wow. There are even sweeter versions of the recipe? It must be all that cold weather.
What sort of butter do you normally use Ginger? I used unsalted. I wonder whether that might have been significant?
Shoot, you can’t swing a dead cat anymore without hitting a pub that sells Trad.
Hard to believe. I once threw away clothes at the end of a workterm in calgary so I could fit another sixpack into my suitcase.
Just regular butter. I think you need that bit of salt. Next time, use salted, or add salt.
You can even mail-order curds from the Cheeseheads…this place is mind-blowing and must be seen to be believed. While you’re at it, try the white cheddar with dried cranberries. Really.
http://www.marscheese.com/product.asp?sku=M2166&id=05200248667317117590997
My husband has done the tour at Big Rock - he enthusiastically recommends it (the restaurant there is good, too - they make a very nice bison burger.)
Could be worse. I once made the mistake of getting poutine at the Pit Pub at UBC. It was made with marble cheddar and garnished with green onions. And to top things off, the receipt said that I had bought “Pooteen”. Of course, maybe the misspelling was intentional, to let you know that it wasn’t real poutine.
Oh, and damn you all. I’ve been good since New Year’s, but now I need poutine, nanaimo bars and butter tarts.
Damn you to heck for reminding me of this place! I’m trying to lose weight! And here you go linking me to the cheeeeeeese. Mmmmm…cheese…
We Canucks are an evil, tempting bunch when it comes to food. Layers of fat help us through the winter…
If you want to try something really tasty, though a bt sticky, next time you are frying bacon, add a spoonful of pure maple syrup to the fan. The smell and taste is almost better than sex.
fan? I meant Pan of course.
Though I am sure maple syrup has great market potential for it’s aerosol uses…
I’m not sure, but I think you might be evil.
I have noticed a dearth of maple-smoked bacon here. I now have a remedy.
Just be prepared for a heck of a time cleaning the pan. But man, is it ever worth it.
Where’s your recipie posted Ginger - I wanna compare it to my mom’s.
Regarding sweetness, I’ve actually been known to DRINK maple syrup straight from the bottle. Additionally, I could easily eat my own body weight in maple sugar candies. In fact, probably my body weight, the body weight of my dog, and the body weight of my small niece. Buttertarts are NUTHIN!!!
Listen to the teeny girl go on about drinking maple syrup. I kill you.
Recipe here.
Well, I only drink a little…
Humm - my mom’s actually call for both brown and white sugar. These 'merkins don’t know from sweet. 
You can also top them with a couple of pecans. Plain, raisin or pecan butter tarts, how can you possibly go wrong?
Why use raisins when you can use gummi bears for more sweetness with the same texture? 
I kid, I kid.
Was gonna say, “What? You people don’t have cheese curds? They’re not, like, common? Found in stores, don’tcha know?” But then I remembered that I live next to the dairy state, grew up in the dairy state, and was raised on curds.
Amazing the amount of people that don’t know that you can fry cheese, and not only is it good, it’s wonderful!
About this poutine - the hell? What is this? Could you describe for your more ignorant neighbor to the south?
Ahh - Google is my friend. Apparently it’s fries, curds, and gravy, all mixed together. Sounds good.