Food Wishes hi chef John would paneer work for poutine ? I can’t get rennet or calcium chloride where I am .. 😕

Hello Chef John, can I use vinegar or fresh lemon juice ?

I guess Im asking randomly but does anyone know of a method to log back into an instagram account? I somehow forgot my account password. I appreciate any assistance you can offer me.

@Finn Javier instablaster =)

@Decker Khari thanks for your reply. I got to the site on google and im in the hacking process now. Takes a while so I will get back to you later when my account password hopefully is recovered.

civilizeddiva you don't live in the Wilds of Arizona

Rofl

But i dont get cheese curds in where i live 😭😭 there's only like chedder,mozzerella and cream cheese

You clearly don't live in AL ... I ask the clerk.. where is the cheese curds... They are like what? And take me to cottage cheese... 🙄 Ny has great fresh cheese curd

I think this could also be called a homemade cheddar recipe. All you do is age it. I think cheese curds is just newborn cheddar. So in that light, might be more worth the effort.

Dang it, Feta! You used my analogy! Now I have to go and delete my comment! 😊

I just posted this too!!!

Timing is everything! After all, you are the Per Mertesacker of your FireCracker.

jackpast why

F. .Capule did you see how time consuming that was, i got bored watching him AND ITS CHEF JOHN

I'm with you on that. Too many fiddly ingredients. Nice to know how they are made though.

anne frank Not to mention, unless you want extremely fresh cheese for something, or perhaps want to put stuff in it like a pepperjack, there's no substantial benefit to be gained. It's a much better use of my time to pay a cheesesmith who's already done the work for something just as good.

@thesupergreenjudy ... I was thinking just the same thing .. on the other hand all the Canadian recipes insist the curd should 'squeak' on the teeth. Does good paneer squeak? ..I thought it was a bit more gelatinous than this stuff. But at least Canadians aren't Italians. It's hard to imagine a horde of them hunting you down for ruining their national dish : )

FMN But anywhey…

Well, you milked that, but it wasn't too cheesy.

Dad jokes...…..

David I love saying it myself. It sounds so good

Similar with the outro for me.

I'm more into the "And as aalllllways, EN-JOY! ♫"

AS ALWEEZ

His pronunciation of "always" doesn't stand out to me. The way he says "skewer," on the other hand... (Skoo-er!)

As a french canadian I feel bad for you but hey now you can make your own which is better then buying

Exactly. We don't all have these available at the store. Thank you.

As a South African I can also state that we do not have it at the local shops. Not even the ingredients to make it. What would be the closest substatute in taste? Crème fraiche, cream cheese, mozarella or cottage cheese?

@@catswambo9706 you can just use melty cheese. I wouldn’t use strong cheddar or anything very strong but even mozzarella works. You just have to put it under a broiler then pour gravy on top. I grew up in Canada and ate Poutine a few times a month. Honestly no one makes Poutine at home in Canada but we eat out. Even in a food court in a mall these are readily available everywhere and cheap. The thing is it’s extremely fattening and heart unhealthy food. You would need to go to gym next day that kind of food. But it’s really tasty. Just a treat food for most people. Most burger places also have poutine in Canada (Harvey) and it’s a dish originally from Montreal the French speaking province. It’s something you eat out not something to make at home honestly.

would you call him a big cheese

I once got fired from a cheese factory due to an addiction that I developed to cheddar, even though it was only mild...

thus stacks of cash are sometimes called "cheddar." I'm a master bean counter.....

Your father was making meth

No. Shit. I've always wondered why (whey?) we called it that. Wow. Thanks Nel F Cole! (ps, this is not sarcastic. I really did always wonder !)

Klaus Klaus I am Australian, it’s new to me. Quite a process in making it, it’s like a really complicated version of labneh cheese.

@@MaZEEZaM Cheese curds and labneh(which BTW is not cheese, it's yogurt that physically resembles cheese) are both milk solids/fats with the whey removed as much as possible. The difference is largely due to bacterial fermentation versus treating the casein proteins(present in most mammal milk) with rennin enzyme(traditionally taken from a small piece of stomach from whatever young animal would normally drink that milk).

When I was in Aachen about two years ago there was a restaurant that specialized in several types of poutine and fries. I ate there about four times in the two weeks I was there.

@@tstuff extremely fattening dish I hope you know that. In Canada no one eats that often as it’s very bad for your health.

Hols agreed! That's the best part! And important! Le fromage qui fait "Kwik kwik"!

Here we call them, "fries with gravy." Not so bad. 😊

Btw just to clarify cheese is not forbidden in islam, its just that most ingredients have enzymes that are from pork, so that makes it the problem, so now with this i can swipe and make own version thats pork free or meat free from non halal meat

We Have a WINNER!

Amédée Boulette M'enva au dép en chercher. Admittedly salty milk sounds nasty but def made me want some more than the video.

Do it! Poutine is incredible. Just remember to deep fry the chips/fries, and don't mix everything together. Just top the chips with gravy, then top the gravy with cheese. The gravy will be hot enough to slightly melt the curds. If you mix everything together, it'll make the chips soggy and the cheese won't be nearly as good. Some people say that chicken gravy is the best, but I personally prefer beef. It's up to you.

Cheese shops and some of the larger supermarkets do have them, I've seen them from time to time, never had any interest in buying them and I have no idea about the brand or quality though.

That's funny!

Cee Cee...L O L O L... *: )*

poppykok5 🤗

Little Miss Muffet sat on her tuffet, eating her curds and whey. Along came a spider, who sat down beside her. And said, "What's in the bowl bitch?"

O what happened with the first upload

Just go out at the corner shop if you live in Quebec. Why make it at home when you can get the best poutine in the world in Montreal? They got so many of them there in varieties and even tourist destinations they’re quite popular. I don’t know any Canadian who make poutine at home and I grew up in Ontario close to Quebec.

Imageflexion Cartoons you can make ricotta with the whey.

Imageflexion Cartoons I know, right? People buy whey protein for fitness smoothies and such. Precious liquid! It’s great for boost lacto-fermentation, too. Gives the sauerkraut and other goodies a jump and more nutrition. Gotta love the whey. 💕

whey protein powder from stores tend to be literally toxic, being made with cheap milk, and they tend to get away with it in the USA because it's sold as supplement, which isn't a food nor a drug so the FDA don't monitor it. It's a problem with all nutritional supplements to a degree, but the friend of my boss from my previous job nearly died from some sort of internal damage thanks to the stuff. Which is why I use vegan protein powders from trusted companies. Made o' vegetables. That is, if I feel like takin' protein powders. Eggs and meats that go on sale tend to be cheaper, but I can carry around protein powders without refrigeration, and you can use it in crafting nutritional energy bars. ...sorry to talk your ear off, I tend to ramble on when I'm tired. ciao.

I always whip up some pancakes with my whey, put them in the freezer and then I have pancakes ready to reheat (microwave, toaster, etc.) on busy weekday mornings.

Make some whey protein

We usually just use mozzarella in place of cheese curds. I'm worried we won't like it as much with the real curds since we are used to mozzarella.

Mattigot I'd say Skouik Skouik

Secret Forreddit go north for an hour or two 😉

This cheese is a baby cheddar, and the process was invented in the 16th century, long before Mexico had cows. But nice swing and a miss.

For sure ---we both have great taste ;)