Poutine. A dish this eater knew little of before Beijing, which is, admittedly, an unlikely city to find folks obsessive over fries swamped in gravy and cheese curds. Nevertheless, the Montreal-born snack has acquired a sort of cult status here because it's hard to find. Folks in the know will send homesick Canucks to The Box (RMB 35, previously co-run by a Canadian but it’s still on the menu), Grinders (RMB 45), or American Steak & Eggs (RMB 29). But there’s another, better option … from a Chinese restaurant! And it’s been here all along.
Ta-daaaa! This is 哈萨克土豆 (hasake tudou) – Kazakh-style potato, as sold at Xinjiang Flavor Delicious Restaurant on Ya'er Hutong close to Yinding Bridge at Houhai Lake. Only RMB 20, too. Spuds cut steak-fries style, with a rich meaty gravy (probably the same sauce they use for dapan ji) and hunks of beef. It's awesome. This being China, there is, however, one key ingredient missing ...
But true bon vivants can always bring their own! A cheese grater and a hunk of nailao. (OK, it's a basic April Gourmet deli cheddar but it'll do the trick.)
Now you're talking! Purists may bemoan the fact that the fries aren't super-crispy, and the cheese ain't curds, but just think about it. This is a simple (but very good) Xinjiang restaurant. Which means you can probably order this dish... all over town.
Then it goes all gooey and everyone's happy. On a final note, hello to the two American guys who saw me whip out the cheese grater in the restaurant and asked, "Buddy, do you take that everywhere?"
From now on ... Yes, my friends. Yes, I do.
OK Canadians, it's over! Please. Give someone else a turn. The Germans, for example. Not exactly famous for their sense of humour, but I'm sure they'll give a less sorry show than you lot. I give you ...
Click here and your wildest dreams will come true.
admin wrote:Jeremy 29 wrote:" But there’s another, better option … from a Chinese restaurant! And it’s been here all along."That sentence implies it's the same. Do I really need to give you a lesson on communication?
The above statement does not imply that its the same. It implies that there is "another option" -- preceeded by comments indicating the author recongizes that what he is about to explain is in fact not really poutine.
There's an obviously humorous tone throughout the piece that is meant to convey (albeit in a subtle way that has shot way over the head of some) the fact that hey, this is a silly laowai just adding some excitement and a sense of discovery to a mostly unknown Chinese dish by bringing cheese and a grater.
The "attacking our readers" issue.
In terms of an "attack", O'Malley at the beginning of the comments replied "Leon you need some joy in your life" to Leon's "Really, writer? If you have to bring your own cheese and grater (And not even cheese kurds, just mozza) how the HELL is it better than "the real thing" in Beijing?"
In my book that hardly consititutes an "attack." It's a way of saying "Leon my friend, I am not actually suggesting that readers begin carrying a block of cheese and a grater to local restaurants to simulate authentic poutine. I have crafted a light-hearted, humorous piece that draws parallels between grated cheese on gravy-covered french fries and poutine, which is cheese curds on gravy-covered french fries. I am not implying what I've done is really poutine, it's just a way of creating something new from something common, and though its not identical to authentic poutine, it is quite tasty."
This interchange is the equivalent of this:
O'Malley: Why did the chicken cross the road? To get to the other side.
Leon: In fact, chickens do not cross roads. Close examination of poultry reveals they are deathly afraid of roads and will not, under any circumstances, cross a road. You need to study up on chickens, O'Malley
O'Malley: Lighten up.
Go back and read the comments yourself.
Let me summarize:
Leon: What the hell, no way is this better than poutine.
Jeremy: And it's not from Montreal
O'Malley: Come on Leon, it's meant to be a funny piece.
Badr: That was really funny!
Leon: You don't know what you are talking about, O'Malley, that's not poutine!
O'Malley: I know its not poutine ... please, it's meant to be funny.
Leon: You are a hack, loser, disrespectful, english-teaching sexual predator.
Poppy: Hey i thought the article was funny too.
Admin: Ha ha you are all taking this too seriously for god's sake
Admin: More satire about how seriously people have been taking this.
Leon: Admin, you don't give a shit about the fact that this article is not accurate! Anyone like you who could work for such an organization must be a loser!
Balucaron: I am from Quebec and I am greviously insulted! What the author has created in the above photos is not poutine!
Leon: Yes its damn innacurate and the Brits would never stand for it!!!
beijingteaching: why is it that everyone gets so insulting here
Leon: Damn straight Canadians should be outraged by having poutine compared to "xinjiang grease slopped over potatoes cooked in gutter oil". And I didn't start this! It's O'Malley's fault!
Jeremy: (possibly ironic) agreement with Leon
Admin: Leon, if you go back and read the thread, you're the one that started this. You failed to understand that the author was never intending to suggest that grating cheese over a xinjiang dish = an exact replica of poutine, and you proceeded to insert agressive personal insults into the mix.
dimit: I agree, this is a funny piece and Leon is taking it way too personally, and he's missed the point from the beginning.
admin: (humorous graphic to indicate that a silly article has generated so much argument over poutine)
jeremy: I agree the article is factually incorrect and the author does not know what he's talking about. The audacity of writers reacting to comments on their articles! I've never heard of such things! You guys are amatuers and thin-skinned as well.
[descent into madness name calling etc etc etc etc]
If you don't consider O malley's comments, such as "go away" and his first one to be instigators, nor your "double secret probation" bit of sarcasm to be an escalator, you're just plain daft...or know that you're bullshitting and don't care. failing grades... ciao.
Look forward to working with you.
thenines wrote:Jeremy 29 wrote:" But there’s another, better option … from a Chinese restaurant! And it’s been here all along."That sentence implies it's the same. Do I really need to give you a lesson on communication?
That's sarcasm you fucking muppet.
Yes, it is sarcasm, it certainly has all the elements of sarcasm; parody, satire, a touch of irony.
Also, you're very smart and have a great grasp of English and know what words mean.
Look forward to working with you.
thenines wrote:Jeremy 29 wrote:" But there’s another, better option … from a Chinese restaurant! And it’s been here all along."That sentence implies it's the same. Do I really need to give you a lesson on communication?
That's sarcasm you fucking muppet.
That's actually NOT sarcasm you fucking retard. If anything it'd be considered facetious, which I don't see the point of doing in a food review article. Or are food reviews often facetious to aid the reader when making dining decisions? Is that another exclusive to the Beijinger practice?
I demand good spices.
Oh come off it admin, I posted a comment saying how can it be the same if it isn't made like poutine, to which your staff member chose to insult me, so I fired back then we got into this shit. And YOU KEEP DRAGGING IT OUT.... jesus christ your worse than the people in the forum, man.
How does "Leon you need some joy in your life" equal "O'Malley: Come on Leon, it's meant to be a funny piece."
I know that your staff has a problem being factual and accurate, but you flat out changed what was said.
Bottom line is your little room of douchebags thought you'd take a piss at someone for disagreeing with your article and that person (me) fired back at you, you got mad and started being sanctimonious twats and bending and twisting what happened. You've show what a petty lot of hacks you guys are, as if we didn't already know.
Pooooorrr widdle admin and omawwey can't take a widdle abuse bawck...
christ, what a vinegar and water show.
ANd I didn't start shit. I commented on the original article... That's WHY you have the option to do so underneath. If you don't like the feedback you'll get then stop giving the option. Or at least stop registering as new users to defend your bush league stunt. Grow up.
I demand good spices.
Jeremy 29 wrote:" But there’s another, better option … from a Chinese restaurant! And it’s been here all along."That sentence implies it's the same. Do I really need to give you a lesson on communication?
The above statement does not imply that its the same. It implies that there is "another option" -- preceeded by comments indicating the author recongizes that what he is about to explain is in fact not really poutine.
There's an obviously humorous tone throughout the piece that is meant to convey (albeit in a subtle way that has shot way over the head of some) the fact that hey, this is a silly laowai just adding some excitement and a sense of discovery to a mostly unknown Chinese dish by bringing cheese and a grater.
The "attacking our readers" issue.
In terms of an "attack", O'Malley at the beginning of the comments replied "Leon you need some joy in your life" to Leon's "Really, writer? If you have to bring your own cheese and grater (And not even cheese kurds, just mozza) how the HELL is it better than "the real thing" in Beijing?"
In my book that hardly consititutes an "attack." It's a way of saying "Leon my friend, I am not actually suggesting that readers begin carrying a block of cheese and a grater to local restaurants to simulate authentic poutine. I have crafted a light-hearted, humorous piece that draws parallels between grated cheese on gravy-covered french fries and poutine, which is cheese curds on gravy-covered french fries. I am not implying what I've done is really poutine, it's just a way of creating something new from something common, and though its not identical to authentic poutine, it is quite tasty."
This interchange is the equivalent of this:
O'Malley: Why did the chicken cross the road? To get to the other side.
Leon: In fact, chickens do not cross roads. Close examination of poultry reveals they are deathly afraid of roads and will not, under any circumstances, cross a road. You need to study up on chickens, O'Malley
O'Malley: Lighten up.
Go back and read the comments yourself.
Let me summarize:
Leon: What the hell, no way is this better than poutine.
Jeremy: And it's not from Montreal
O'Malley: Come on Leon, it's meant to be a funny piece.
Badr: That was really funny!
Leon: You don't know what you are talking about, O'Malley, that's not poutine!
O'Malley: I know its not poutine ... please, it's meant to be funny.
Leon: You are a hack, loser, disrespectful, english-teaching sexual predator.
Poppy: Hey i thought the article was funny too.
Admin: Ha ha you are all taking this too seriously for god's sake
Admin: More satire about how seriously people have been taking this.
Leon: Admin, you don't give a shit about the fact that this article is not accurate! Anyone like you who could work for such an organization must be a loser!
Balucaron: I am from Quebec and I am greviously insulted! What the author has created in the above photos is not poutine!
Leon: Yes its damn innacurate and the Brits would never stand for it!!!
beijingteaching: why is it that everyone gets so insulting here
Leon: Damn straight Canadians should be outraged by having poutine compared to "xinjiang grease slopped over potatoes cooked in gutter oil". And I didn't start this! It's O'Malley's fault!
Jeremy: (possibly ironic) agreement with Leon
Admin: Leon, if you go back and read the thread, you're the one that started this. You failed to understand that the author was never intending to suggest that grating cheese over a xinjiang dish = an exact replica of poutine, and you proceeded to insert agressive personal insults into the mix.
dimit: I agree, this is a funny piece and Leon is taking it way too personally, and he's missed the point from the beginning.
admin: (humorous graphic to indicate that a silly article has generated so much argument over poutine)
jeremy: I agree the article is factually incorrect and the author does not know what he's talking about. The audacity of writers reacting to comments on their articles! I've never heard of such things! You guys are amatuers and thin-skinned as well.
[descent into madness name calling etc etc etc etc]
Books by current and former Beijinger staffers
http://astore.amazon.com/truerunmedia-20
you think i'm the author? that's your last possible retort right?
I've made you look like a completely inept ass here and so the only thing that could discredit my writing is claiming that I must be the author!! OOOH! Brilliant.
No, I'm from MONTREAL and I've been in Beijing long enough to avoid reading these magazines -- but the blog posts I know are less serious, more frequent and tell more about the city through actual personalities than the real articles.
Anyway, I can't prove that I'm 100% not the writer, so maybe you got me!!!! So clever that you are! Maybe... maybe I'm ALL the authors!
Also, maybe you are a dumb ass. Go back home to the USA and stop representing expats here please.
" But there’s another, better option … from a Chinese restaurant! And it’s been here all along."
That sentence implies it's the same. Do I really need to give you a lesson on communication?
As well, all I said at the start of this was it isn't from Montreal. You pushed me to say the rest with your aggressive and relentless attack of your readers. And then by asking me directly. I find it funny you defend the writer as "being entitled to his opinion, yet allowed your "writer" to insult someone for posting their opinion. Especially the fact you took a swing at me after ASKING what I thought.
Is hypocrisy part of the Beijinger business plan? Or does this fall under unreasonable defense of shoddy work clause?
Someone pointed out your comments regarding the frogman interview too. I think you're the one who's got pent up anger, not the rest of us. Anyway, save it for your group sessions, I really don't give a shit anymore.
Either way, have fun with the glorified colouring book you're running.
Look forward to working with you.
Jeremy 29 wrote:But, Admin, my complaints would merely be it's not a Montreal dish and just throwing mozzarella on fries and an unkown sauce doesn't really constitute poutine
the author aknowledges this directly in the piece, as well as points you in the direction of real poutine in beijing:
Quote:Folks in the know will send homesick Canucks to The Box (RMB 35, previously co-run by a Canadian but it’s still on the menu), Grinders (RMB 45), or American Steak & Eggs (RMB 29).
Quote:Purists may bemoan the fact that the fries aren't super-crispy, and the cheese ain't curds, but just think about it. This is a simple (but very good) Xinjiang restaurant. Which means you can probably order this dish... all over town.
So why are we skewering the author for allegedly not knowing what poutine is? It just doesn't jibe with the facts of the piece
Quote:let alone saying it's "better" than a number of the places in Beijing that make it specifically.
"better" is a matter of opinion (not fact) so by definition it's not possible to be "innacurate" as you suggest. The man's entitled to his opinion.
Books by current and former Beijinger staffers
http://astore.amazon.com/truerunmedia-20
Quick, get back to the forums! I think someone just posted the question "should I kiss a foreigner on the second date". I reckon you could have some valuable input. Maybe when you break 1,250 posts you should change your avatar to a little champagne bottle popping? Or a Moosehead? Thanks for your business, btw, we really, really appreciate it!
Click here and your wildest dreams will come true.
BAHAHA, holy shit, what a joke. You're all a bit sensitive aren't ya? Did I hurt your feelings by disagreeing with you?
Fuck, what a retarded display of ineptitude.
Shades of other threads where Admin and the staff at the old BJer have banded together to defend shitsauce articles in the dumbest possible manner. I guess it's okay that it's not a real article, it's not a real magazine.
Good luck to you all!
I demand good spices.
dimit, or should I say "writer I'm sure isn't Tom Omalley," I've already stated my only issue was the Montreal thing, which I made off the cuff. Sorry you're too dim to get that. The rest I only made after you and admin pressed me.
I think you need to calm down.
Look forward to working with you.
wow you can't let up can you? Do you inspect the legalese of every food article to make sure the writer dotted the i's and crossed the t's of any claim and then check back in the thread history to make sure you can call out all instances of foul play? Get a life loser.
I'm tired of this forum and I just signed up!
Here's an idea to keep you really busy since you apparently don't get enough done every day to understand the lighter side of life: go check out theonion.com and report any inaccuracies you can find with your version of reality.
And before you try to make the comparison between the beijinger blog posts and the onion, just remember that you are coming here to remind us that you think there's a difference and that we care.
Maybe you are right, and this version of a poutine really SUCKS and is totally unauthentic and the writer is too dumb to know that. So funny! Good we have you to point that out! Oh and the writer is rude too, because he likes to remind people that this is not written as proof that the chinese have been making true non-montreal poutine for years without anyone knowing! Thank the forum gods that we have you to stand up against him and show us what food is all about.
Eagerly awaiting your clever reply while chewing on my french pizza made with real kao nang (NOT the actual authentic version by xiao wang). I'm being thorough so we can avoid a real fight!
dimit wrote:ok Jeremy 29, one more time.yes, I think it is sad that the admin is chiming in in this bizarre way -- but, the writer here was clearly making a fun post about recreating poutine in a chinese restaurant.
I'm just amazed that there could be such a ridiculous lapse in reading comprehension from so many people. I suppose it is forgivable for non-native english speakers, but especially from those claiming to be canadian and still not actually understanding the english writing in the article????? This is why I'm assuming no one here has read the piece. Otherwise grow the &^@*$! up!
One last bit. I AM Canadian, I've lived next door to several places 'specializing' in the lovely mess we call poutine. This article makes a friendly comparison to a hutong restaurant's dish that looks like poutine from a parallel universe. What? You didn't get that??
READ FIRST, COMMENT AFTER
Well, it actually says it IS poutine as it compares it to places in Beijing that actually go out of their way to make it. So, you little comparison argument doesn't work. Secondly, I just said it isn't from Montreal, then got wrapped up in the argument with Admin after pointing out it isn't that great an idea to start attacking readers who don't agree with the writer's summation of deep fried tubers with heart-attack sauce. Maybe you need the comprehension lessons.
But, Admin, my complaints would merely be it's not a Montreal dish and just throwing mozzarella on fries and an unkown sauce doesn't really constitute poutine, let alone saying it's "better" than a number of the places in Beijing that make it specifically.
Is bolognaise marina? Are Crepes pancakes? This was all start by the comments "how the hell can it be the same" or something. Then the writer posted a rude retort, then the other poster put up one and it went form there. Instead of shutting it down, Admin and the writer chose to perpetuate it. Kinda lame, that's all I'm saying.
Look forward to working with you.
Happy to help, Dude, though that's a name no one would self-apply where I come from. (Dude, I mean). As for Bubble & Squeak, with Wikipedia still offline I'm at a loss. Something to do with the noise it makes as it cooks, maybe?
Click here and your wildest dreams will come true.
ok Jeremy 29, one more time.
yes, I think it is sad that the admin is chiming in in this bizarre way -- but, the writer here was clearly making a fun post about recreating poutine in a chinese restaurant.
I'm just amazed that there could be such a ridiculous lapse in reading comprehension from so many people. I suppose it is forgivable for non-native english speakers, but especially from those claiming to be canadian and still not actually understanding the english writing in the article????? This is why I'm assuming no one here has read the piece. Otherwise grow the &^@*$! up!
One last bit. I AM Canadian, I've lived next door to several places 'specializing' in the lovely mess we call poutine. This article makes a friendly comparison to a hutong restaurant's dish that looks like poutine from a parallel universe. What? You didn't get that??
READ FIRST, COMMENT AFTER
Just about the most important thing in the world, ever! A godly synthesis of leftover potatoes and vegetables, fried together the day after and eaten as a sort of hash, sometimes with a fried egg on top. I'm drooling over my keyboard as I type (at least, I hope it's drool). Best eaten to the British national anthem, or anything by The Kinks. Rule Britannia.
Click here and your wildest dreams will come true.
tomomalley wrote:In between all these numerous publications you've been writing for you've somehow found the time to write 760 posts on the Beijinger forums. You're simply never away from that keyboard, are you? We appreciate your loyalty!
Tom, I don't need to justify myself to the likes of you when it comes to that. Especially since 760 posts over three years ain't that much. Just know the fact you've now chosen to attack me for pointing out the Beijinger's lack of tact in such a situation speaks volumes about your professionalism and sensitivity. Enjoy the station you've risen to, it'll likely be your highest.
Look forward to working with you.
In between all these numerous publications you've been writing for you've somehow found the time to write 760 posts on the Beijinger forums. You're simply never away from that keyboard, are you? We appreciate your loyalty!
Click here and your wildest dreams will come true.
admin wrote:Leon Walsky wrote:Well, then you're one of the few people who doesn't get ticked off when their national cuisine is compared to xinjiang grease slopped over potatoes cooked in gutter oil.Scuze me Mr Not-Canadian but your statement that your national cuisine (oops, I mean Canada's national cuisine, because you're not Canadian) is being compared to "xinjiang grease slopped over potatoes cooked in gutter oil" is a far more offensive inference than anything said about Canuck food in this article.
Your virulent remarks and personal attacks in reaction to an amusing article like this -- that both points out where you can dine on real poutine in Beijing as well as presents a creative look at a relatively obscure dish that is likely to appeal to the 99% of everyone else who could give two flying fucks about poutine -- is a real testimony to your character.
Enjoy your culture shock and do look into getting back home soon, as you're on the edge dude. I've seen it many times. Bail before it's too late.
Uh, I am Canadian and I DO think this was an inaccurate article done by a guy who doesn't know what he's talking about and if we were talking about French food in such a manner or Italian food this place would be full of people making an issue out of it.
Your writer attacked the first post by walsky, which was not offensive at all, then your writer got slapped for it and carried it on. Then you got involved. What kind of publication is this anyway? I've worked at numerous publications and I've never seen something as sad as a writer and then "admin" come on and start insulting commentators in such a manner and then keep it going. I've had threats to my safety, been called a stooge for both unions and corporation, had people call me dozens of names and more and I've never GONE on the site and answered. Looks pretty bush league. You guys need to toughen up.
Look forward to working with you.
LEON WALSKY
Wow, I had to create an account here, as you instantly converted me from a forum lurker into an active participant --- only to tell you and all other people who comment either on articles they haven't yet read (BALOUCARON & LEON WALSKY), or those they completely don't understand (LEON WALSKY) that you should all crawl back into your little forum holes from which you came.
Leon walsky, you are a total loser.
This is a really funny article from a person who clearly knows EXACTLY what a poutine is, but chose to give us something fun to read instead of being overly concerned that the turds of Beijing's expat community might snort our their warm evening milk from their ayi's tit.
Go home!
Leon Walsky wrote:Well, then you're one of the few people who doesn't get ticked off when their national cuisine is compared to xinjiang grease slopped over potatoes cooked in gutter oil.
Scuze me Mr Not-Canadian but your statement that your national cuisine (oops, I mean Canada's national cuisine, because you're not Canadian) is being compared to "xinjiang grease slopped over potatoes cooked in gutter oil" is a far more offensive inference than anything said about Canuck food in this article.
Your virulent remarks and personal attacks in reaction to an amusing article like this -- that both points out where you can dine on real poutine in Beijing as well as presents a creative look at a relatively obscure dish that is likely to appeal to the 99% of everyone else who could give two flying fucks about poutine -- is a real testimony to your character.
Enjoy your culture shock and do look into getting back home soon, as you're on the edge dude. I've seen it many times. Bail before it's too late.
Books by current and former Beijinger staffers
http://astore.amazon.com/truerunmedia-20
Leon Walsky wrote:No, I'm sorry I haven't done the hours of blood sweat and research required to watch a DVD written by an obviously biased Montreal restaurant. I'm sure in your mind you're giving Mickey Spilane a run for his money with your journalistic prowess and deserve a knighthood. But, the rest of us would prefer article containing factual content and respect for the topic at hand. As well, if you're going to walk around pretending to be a reporter you should learn to take abuse from readers, it's unprofessional to come on here and have a little hissy fit when someone calls you out on your lazy performance. If you can't handle that part of the job then go back to whatever cut-rate English school farted you out and resume spending your time correcting fragment sentences and trying to fuck 18-year-old, doe-eyed girls from Jilin.-30-
YEEAHHH BOOOYEEEE!
Look forward to working with you.
Well, then you're one of the few people who doesn't get ticked off when their national cuisine is compared to xinjiang grease slopped over potatoes cooked in gutter oil. You'd think someone who gets so offended at an English teacher remark would be uptight enough to notice, but hey, I guess the only offensive comments are the ones that offend you, eh wot!?
And you'll notice, I didn't start this. All I said was how the hell can it be the same if you have to bring the ingredients from home then got a snotty little message back from Hack-boy.
I demand good spices.
"If you can't handle that part of the job then go back to whatever cut-rate English school farted you out and resume spending your time correcting fragment sentences and trying to f*** 18-year-old, doe-eyed girls from Jilin."
What exactly is wrong with this website (or maybe just some of the people that use it) that it provokes such a reaction? The article is a little bit of fun that's all, if you can't have a sense of humour in life then you really are not going to live that long. As for Leon's quote, I've been a teacher for 10 years and what you wrote is insulting a profession that deserves some damn respect, you really should be careful what you put in print. I'm British and quite frankly couldn't care less what goes into bubble and squeak when you're eating it in a restaurant several thousand miles from home, in fact on the contrary it's one of the great aspects of travel that you find these curiosities. Nice article Tom.
I should add I am not a Canadian.
Damn straight Baloucaron! Imagine writing an article saying that "there's a great Korean restaurant with bubble and squeak, if you just brought your own mashed yams, cause you can't find potatoes here, and added them to the vegetables. IT'S JUST THE SAME!"
You'd have Brits hopping up and down screaming. We're talking about a group of people who freak out if you suggest they're from a place five miles down the road from where they're actually from.
I demand good spices.
As a Québecoise, I can't help but find this article insulting. What makes poutine so great is the fresh cheese curds which in actual poutine restaurants, are brought in and made that very same day and the gravy, which looks nothing like whats on this picture...My friends, please don't judge poutine based on this poorly made replica.
admin wrote:Shame on you for not paying the proper respect to poutine that it deserves.
It's not a question of respect, just accuracy. But, hey, if you don't give a shit about the quality of your pieces then I guess that explains why you're there.
I demand good spices.
Shame on you for not paying the proper respect to poutine that it deserves.
I mean you don't hear her majesty's fine subjects of the Great White North referring to Spotted Dick in anything but hushed terms of awe and reverence, now do you?
Canadians would rather jab themselves in the eye with a red hot iron poker than besmirch Baked Beans on Toast or other shining examples of Britain's fine culinary tradition.
Books by current and former Beijinger staffers
http://astore.amazon.com/truerunmedia-20
Tom, we're putting you on double-secret administrative probation for this monstrosity and my personal endorsement for your membership in the Société Québécoise pour la Conservation du Patrimoine Culinaire Unique du Canada is hereby irretrievably revoked, effective immediately
Books by current and former Beijinger staffers
http://astore.amazon.com/truerunmedia-20
No, I'm sorry I haven't done the hours of blood sweat and research required to watch a DVD written by an obviously biased Montreal restaurant. I'm sure in your mind you're giving Mickey Spilane a run for his money with your journalistic prowess and deserve a knighthood. But, the rest of us would prefer article containing factual content and respect for the topic at hand. As well, if you're going to walk around pretending to be a reporter you should learn to take abuse from readers, it's unprofessional to come on here and have a little hissy fit when someone calls you out on your lazy performance. If you can't handle that part of the job then go back to whatever cut-rate English school farted you out and resume spending your time correcting fragment sentences and trying to fuck 18-year-old, doe-eyed girls from Jilin.
-30-
I demand good spices.
Leon, have you watched the DVD that comes with the (very awesome) cookbook from the Montreal-based restaurant Au Pied de Couchon, which has a clip all about the origin of poutine? It's pretty boring and I don't get what all the fuss is about, but I've seen it and as a result I do understand the ins and outs of the dish. If finding something in a nondescript Xinjiang dive that is randomly close in appearance to poutine (minus the cheese) and for the same token pretty far from anything you might expect to see in such a restaurant, simply not good enough for you, then I can do no more. POUTINE IN THE HUTONGS. It's a bit of fun, right, with some nice pics. I vow never to react to comments on my posts but on this I feel I have to take a stand. Now go away.
Click here and your wildest dreams will come true.
Tom, you need to know what you're talking about before publishing something. Of course, we could all just go ahead and make up the history and ingredients of the cuisine we're reviewing cause it's just easier that way, I guess. Michael Bauer does it all the time!
I demand good spices.
Tom...
words escape me...
The Noodle Diaries: Tales of Food & Noodles from China & the World
Catania Vibe: Tales, hacks and reviews for Expats in Catania, Sicily
Leon Walsky wrote:Really, writer? If you have to bring your own cheese and grater (And not even cheese kurds, just mozza) how the HELL is it better than "the real thing" in Beijing?
Not only that, it ain't from Montreal. There's a bunch of smaller Quebec towns that claim it, but none decisively. And it's "sauce" pure gravy poutine is for posuers and Acadians.
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