The Adequacy.org Guide to the Cuisines of the World: Poutine

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Poll

Votes: 28

The Adequacy.org Guide to the Cuisines of the World: Poutine

Author:

Topic:

Food

Posted:

Dec 14, 2001

Comments:

Today we make a delicious French snack from the Caribbean island of Martinique, called "poutine" (pronounced "pooh-TEN").

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Ingredients:

1 pound of cassava (also known as "manioc"), peeled and cut (each tuber is cut in the middle both along the axis and perpendicular to it). Frozen is much easier to work with.
1 rocoto pepper, finely chopped.
Lard for frying the cassava.
Half a pound of soft, silky tofu, cut into small chunks.
Marinara sauce and cilantro to taste.

Preparation:

In a sauce pan, cover the peeled and cut cassava with water, and boil for 30 minutes.
Towards the end of the previous step, start gently heating the marinara sauce in a small saucepan.
When the cassava has cooked (check it with a fork; it should be soft, but still have consistency), remove it from the water. Leave it lying somewhere where it can drain while you heat up the lard.
Cut each piece into finger-sized chunks.
Fry the cassava pieces until golden.
Serve the cassava pieces in a bowl, with the tofu chunks among it and the hot marinara poured on the whole thing. Sprinkle the cilantro and chopped pepper over the dish.

Bon appetit!

	cassava (none / 0) (#1)
	by westgeof on Fri Dec 14th, 2001 at 09:01:52 AM PST

	Mmmm.... it does sound pretty good to me. Must be the lard, or maybe the cilantro. Reminds me of the classic simpsons sushi episode though... pointing to various parts 'Poison root, poison root, poison root; Ah! Tasty root' As a child I wanted to know everything. Now I miss my ignorance.

	Errr... Isn't that "Tasty Fish"? (none / 0) (#5)
	by Anonymous Reader on Fri Dec 14th, 2001 at 10:12:39 AM PST

	You are refering to the episode where homer has 24 hours to live, correct? If so, it's tasty fish.

	Tasty root (none / 0) (#6)
	by westgeof on Fri Dec 14th, 2001 at 11:02:56 AM PST

	Yes, that's the episode I'm refering to. However, cassava is a root, not a fish. Cassava is poisonous if prepared incorrectly, just like Homer's tasty blowfish. As a child I wanted to know everything. Now I miss my ignorance.

	Please note: (none / 0) (#2)
	by Slobodan Milosevic on Fri Dec 14th, 2001 at 09:40:31 AM PST

	The cullinary item listed above is actually pronounced "pooh teen." Thank you for your time, Slobodan

	actually, (none / 0) (#8)
	by legolas on Fri Dec 14th, 2001 at 04:28:08 PM PST

	from my experience with the Canadian French delicacy of the same name, the "pooh teen" is just an english approximation of the french "pooh-TEN". Sort of like how "Osama bin Laden" is just an english approximation of the original arabic. (I was watching French TV the other day for fun, and they called him "ben Laden") -legolas

	Actually (none / 0) (#10)
	by Anonymous Reader on Fri Dec 14th, 2001 at 09:34:16 PM PST

	I'm french canadian, and it's pronounced "Pooh-Teen" indeed. And yes, we call him Oussama Ben Laden We also call the Russian leader "Vladimir Poutine" Go figure!

	Which pronounciation? (none / 0) (#11)
	by legolas on Fri Dec 14th, 2001 at 11:17:16 PM PST

	Vladimir "Pooh-Teen", or Vladimir "Pooh-TEN" ? :) I usually call it "Pooh-Teen", but pseudointellectual enlightened people around here seem to really like the "Pooh-TEN" pronounciation. (Here being Halifax, Nova Scotia) -legolas

	I think (none / 0) (#18)
	by hauntedattics on Sat Dec 15th, 2001 at 04:00:35 PM PST

	the French version of Putin's name is Poutine because "u" and "ou" are pronounced differently in French, and because without the "e" on the end, it would be "Pou-tanh" (sort of) in French. It drove me crazy all summer to hear Americans talking about the Baz Luhrmann movie, "Moulon Rouge". "Mou-lanh", damnit! STILL A SNOB

	no it's not like that (none / 0) (#12)
	by Anonymous Reader on Sat Dec 15th, 2001 at 12:30:21 AM PST

	it's "pooh-TSEN"

	Sounds pretty good... (5.00 / 2) (#3)
	by gordonjcp on Fri Dec 14th, 2001 at 09:43:39 AM PST

	I'd be inclined to use fresh coriander instead of cilantro though, but that's just a matter of personal taste. http://www.prestigemall.com/recipes/recipe-1.html has a decent marinara sauce recipe, but replace the canola oil (vegetable or rapeseed oil, here in the UK) with good olive oil...

	Anybody here... (none / 0) (#4)
	by tkatchev on Fri Dec 14th, 2001 at 10:08:58 AM PST

	...ever tasted real-life unrefined sunflower seed oil? Yummy. :) -- Peace and much love...

	Mmm, delicious. (none / 0) (#7)
	by Margaret Thatcher on Fri Dec 14th, 2001 at 11:10:50 AM PST

	I've got some mild stuff at the minute, here in the UK, but I've tried the real Russian stuff, and that's good

	30 second guide to organic oils (none / 0) (#9)
	by Ben Reid on Fri Dec 14th, 2001 at 08:14:05 PM PST

	Seed oils are many and various but the majority of them are both heat-treated and chemically refined. What you end up with is a tasteless vegetable oil which is okay for cooking, but not very interesting. Indeed its very blandness is often its claim to virtue (and a poor claim at that). Organic or unrefined oils on the other hand are truly full of flavour! Once you try them you won't want to go back to the refined stuff. Of course they are also more expensive so it is a trade off I guess, if you consider your health a trade off. Here's a 30 second guide to my favourite organic oils: Virgin olive oil: Rich, often fruity kind of flavour. Excellent for marinating (e.g. olives or dried tomatoes), dips and other entrees. Unrefined sunflower oil: Rich and distinctive flavour, similar to olive oil. High in Vitamin C and E. Great for salads and light stir frys. Walnut oil: Rich nutty flavour. A real delicacy but is hard to find. My favourite oil for gourmet salads. Almond oil: Sweet nutty flavour makes it great for sweets or pastries. Can also be used for skin moisturiser if you so desire. ("Hey can you pass the dessert, I think my skin is a bit dry" :)) Sesame seed oil: Nutty flavour suited to spreads and pasta. Canalo oil: A more "standard" oil flavour. Great for vegetables.

	errrr... (none / 0) (#13)
	by Anonymous Reader on Sat Dec 15th, 2001 at 01:34:16 AM PST

	Yoube not reliased they just want you to go a french speaking person and ask for a fuck? Tu Con!!!! next youll be buying new shoes called merde.

	Con, moi? (none / 0) (#14)
	by Anonymous Reader on Sat Dec 15th, 2001 at 08:59:45 AM PST

	Yoube not reliased they just want you to go a french speaking person and ask for a fuck? Tu Con!!!! next youll be buying new shoes called merde. Mo pas kapab comprend ça tu dis-là, moins mot-là "merde". Sé bligé tout bagay con-yé.

	Master of all languages except English (2.50 / 2) (#15)
	by because it isnt on Sat Dec 15th, 2001 at 10:53:51 AM PST

	Is this an article about biblical cooking, or is the author merely illiterate? adequacy.org -- because it isn't

	Poutine is from QUEBEC - and totally different. (none / 0) (#19)
	by Anonymous Reader on Mon Dec 17th, 2001 at 11:14:54 AM PST

	Poutine is actually french fries covered in gravy and cheese curds. It's amazingly good in a fat, disgusting way. For more info, visit: http://electron.mit.edu/~gsteele/poutine/

	Yes, it's from there originally...... (none / 0) (#21)
	by Anonymous Reader on Wed Dec 19th, 2001 at 09:44:17 AM PST

	but now it's everywhere. Latin America (often with cheese and salsa), the caribean, and many other places too. A restaurant near where I live (the Epicure in downtown Toronto, Canada) had an International Festival of Poutine a while ago, and served poutines from all over (some were probably made up, but they were tasty). The basic idea is some form of potato or similar tuber, deep fried (usually in 'fry' form), some kind of sauce, and cheese. A simple peasant food that has spread all over the world, and is one of the few Canadian contributions to international cuisine. For the best of the original sort though, nothing beats the stuff they make in Quebec. As you go further west in Canada it's harder to find it well made.

	Interesting Variation (none / 0) (#20)
	by Right Hand Man on Mon Dec 17th, 2001 at 11:46:53 AM PST

	You might like to try this recipe using 1/2 pound of venison to replace the 1/2 pound of tofu if you aren't of the weak minded vegetarian persuasion. Cook it rare but don't add it to the poutine until just before serving to ensure that it stays warm, vension has a much lower fat content and the little fat it does have melts at a fairly high temperature. To retain a pleasing tenderness it must be served hot. Don't worry if after a few months of replacing tofu with red meat you notice some odd bulges where your biceps are supposed to be, that is just your muscle mass returning after being malnourished by your assinine diet. ------------------------- "Keep your bible open and your powder dry."

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