It should hardly come as a surprise, then, to learn that we unleashed a new taste sensation on the land last night: posh poutine.
(The only real surprise is that it took us so long to get around to it.)
Poutine is to Montreal as parmo is to Middlesbrough, and I suspect My People would recognize its beauty. The basic ingredients are french fries, cheese curds and gravy, though you can add anything else that seems appropriate (bacon, sausage, foie gras).
The cheese curds are a key ingredient, and they're usually hard to find in these parts, being more of a Midwestern delicacy. But The Boy, genius that he is, located a shipment in Trader Joe's. Suddenly, anything was possible.
Our posh version began with organic russet potatoes, cut into fries, tossed in olive oil and baked in the oven.
Wisconsin cheese curds: check.
Gravy: check. (Okay, we cheated a little on that, and used instant gravy. But it was a nice British lamb version with a hint of fresh mint.)
And for a little something extra: organic lamb sausage with black olives, pine nuts and feta. Not stricly authentic, it's true, but sometimes you have to go a little crazy.
Okay, you think that's bad? Then know this, my friend: The Boy took the leftovers to work today. For lunch. In a sandwich.
Update: On reviewing the above with a fresh eye, I realize I failed to describe the experience of consuming this dish. Faced only with a couple of garish images, a casual reader could be forgiven for, perhaps, making gagging noises.
So allow me to elaborate.
This is, without doubt, comfort food, gastronomically unchallenging and emotionally satisfying. The fries, cooked skin-on, had a slightly crispy exterior, the insides soft and a little sweet.
I'd layered the curds among the fries, so the ones buried in the middle of the bowl melted, coating everything they touched with a gooey golden blanket, like the King Midas of cheese.
The sausage was exactly as I'd hoped, the lamb deep and satisfyingly meaty, the olives intensifying the flavor. And gravy. How can you say anything bad about gravy?