Good Food

[warmleatherette]

But with gravy, Bas. No I haven't, Roy, looks a bit hmm, cheese curds and gravy. Have you tried?

Yes, - had some at a street vendor In B'Ham in the Summer - surprisingly good.

It’s hard work finding the proper cheese curds to make it but a few specialist cheese shops do it and I finally found it at Neil’s cheese yard in borough market ,“squeaky cheese” I call it as it makes a squeaky sound when you chew it, the proper Quebec gravy is a bit more like chicken gravy but Bisto chicken gravy is good enough on some decent chip shop chips, a delicious dish.

I liked it when I tried it, so I found a recipe for it - the gravy consists of beef stock, flour, garlic, shallot, ketchup, cider vinegar & worcester sauce, - it tasted very much like the one I'd tried.
Couldn't get any cheese curd though so I figured a mild cheddar would do, - it worked better than I expected.

Sounds simple enough to make.

Possible to get cheese curd from farm shops?

You could try but I doubt it, I searched google for ages a few years back and just couldn’t find it, much easier now if you really want to try and you really need that specific cheese to get the experience, works out at £7.65 delivered for 500g which is enough for 4 I’d say, worth a go if you’ve never tried it.

They even call it squeaky
https://www.gouldscheddar.co.uk/product ... eese-curd/

Thanks for that.

Id rather make dishes absolutely perfect with the actual proper ingredients rather than not make it

Have edited regarding the gravy for that very reason

[Roy Twing]

This was the recipe I followed:

https://www.saveur.com/poutine-classic- ... ies-recipe

[warmleatherette]

This was the recipe I followed:

https://www.saveur.com/poutine-classic- ... ies-recipe

Cheers Roy, I’ve bookmarked that, the gravy sounds amazing, in two weeks I’ll be doing my annual Borough market Christmas cheese run (day out on the piss with friends buying loads of cheese that I’ll eat long before Christmas) so I’ll grab some squeaky cheese and give that bash

[Robert Heenan]

I'll be following the same recipe too. Thanks for that Roy

[Roy Twing]

Hope you like it.
One change I made when I did the gravy was to very slowly fry the shallot before adding the flour (it just didn't seem correct the way they described).