I have a few Canadian friends and they told me when they wake up, they get out of bed, shave, shower, get dressed, and eat a plate of fries with cheese curds and gravy, it's called their regular morning poutine 🤣

I also heard they're afraid of the dark 😂

Anyway...here's a long way to make a Short Rib Poutine 😆

The fries I like to rinse and soak in cold water overnight, this is the best way to make crispy fries. While those were chillin I also let the beef dry brine over night with a salt and pepper rub.

The next day...cover the bottom of a pan with some onion and garlic, set the beef on top, add stock, and let it simmer until it's fork tender, it'll take a few hours.

About halfway through cooking the beef prep the fries so they can dry before frying. Remove from the water, pat dry, and give them a shake in cornstartch w/ SPPOG then let them sit on a rack to dry out. You'll notice the cornstarch coating starting to look sorta wet instead of powdery white, that's when you know it's stuck and won't fall off when it hits the oil. Fry for 3-5 minutes until golden brown, rack them to drain off excess oil and cool a bit then fry again for another 3-5 minutes to get that extra crisp.

At some point the beef will be done so don't eat all the fries while snacking 😅 set the meat aside and strain the liquid into a small pot. Over low-medium heat whisk in some flour to thicken to your liking, salt and pepper to taste, and give it a 2nd strain to get out any chunks.

I know usually poutine is a big ol messy pile, but then the fries on the bottom can get too soggy so I put the fries around the beef, dropped some curds, then gravy, and a sprinkle of scallions & parsley for color. Dig in while it's still hot!

I left out the pics of the separate pan but I didn't forget my dogs 😆 they got some plain braised short rib over sweet potatoes and carrots with celery 😁 Happy Dog Day!

From La Fromagerie Victoria, a popular chain here in Québec, Canada.

Tried it for the first time with my sister since she’s a baker

Put this together today and it came out incredible. Crusty baguette filled with: • Crispy roasted duck (or tofu) for that rich savory base • Pickled carrots and daikon for a tangy crunch • Fresh cucumber slices to balance the flavors • Handful of cilantro for freshness • Sliced red chili for a little kick • Drizzle of mayo to tie everything together

Juicy, crunchy, spicy, and refreshing all at once,definitely one of the best sandwiches I’ve made in a while.

Salmon was pan seared in olive oil/butter, lemon, and thyme then drizzled in balsamic vinegar. Salad is arugula with cherry tomatoes, artichoke hearts, sliced Parmesan, and lime-honey vinaigrette :)

Seasoned with a Cajun spice blend and topped with lime and fresh chives

Both use chicken flavour seitan, I’m not vegetarian but he is, they were actually really yummy 🙂‍↕️

The seitan was chopped up, mixed with garlic powder, onion powder, chicken stock powder, tiny bit of smoked paprika, pepper and air fried until golden.

One on the left is seitan, garlic and herb mayo, rocket, heirloom tomatoes and onion

One on the right is Brie, seitan, rocket, chargrilled veg and a balsamic glaze

Chippies are just some air fried potatoes tossed in oil, salt, pepper and old bay