Recently poutine came up in a convo I had with a foreigner. After they told me they visited Canada and while here made sure to try poutine, I explained to them that I was familiar with poutine before most Canadians knew what the hell it was and that in the not-too-distant past poutine wasn't well-known outside of Quebec. I estimated that it only started becoming popular outside of Quebec in maybe the late 90s. Am I off in this estimate, MeFi? [more inside]
What's your favourite vegan biscuit and gravy recipe? I'm looking specifically for what I think of as early-90s-style vegan cafe food (buttermilk-style biscuits with gravy heavy on the nutritional yeast, not a stew with biscuits in it), but I would love metafilter-approved recipe suggestions, even if they don't fit that description. [more inside]
How do I make turkey gravy for Thanksgiving without giblets? My dad purchased two turkey breasts instead of a whole Turkey. I've been tasked with making the gravy, but my standby recipe calls for giblets (I saute them, cook them with store-bought chicken stock, strain the stock, make a roux and then add the stock to the roux). How do I make gravy with no giblets? How can I give the gravy a rich Turkey taste?
For years, McCormick Hunter Sauce was my preferred gravy mix packet for holiday meals. It has been discontinued. Can you recommend a good vegetarian brown gravy mix? [more inside]
Need urgent help in making gravy from scratch!! [more inside]
MEAT CAKE. I'm in over my head and need help finishing this off. Caveat: made with shredded turkey confit, not the normal meatloaf meat cake! [more inside]
Best gravy recipes? [more inside]
How can I create poutine... in Australia? What the heck are these "cheese curds" anyway? [more inside]