I am a Minnesotan and went to Quebec and Montreal For circus stuff, and I LITERALLY ate poutine atleast once a day for a week straight. All different types and from different resturants. I was 16, able to order beer easily. it was an awesome trip with my pops ill remember for ever I got photos too lol
no, you're correct, the crispiest fries are twice cooked. Something to note: the darker the roux, the less thickening power it has (but conversely the more flavor). Isn't honey-beer just mead?
I'm not 100% certain, I believe mead is made exclusively from fermenting honey. However I'm sure that you can search the process via google, and possible even buy a kit to make your own mead at home, if local regulations doesn't constrict that ofcourse.
Although I've never tried Poutine it always looked like it was made with beef gravy. I think it is pretty interesting that Canada turned a fairly common thing (fries and gravy) into a national treasure by adding chunks of a rubbery cheese product.
Really enjoying this series I don't cook much but it's interesting to see how some dishes are prepared especially coming from someone who has done it for years, beer review is also a nice little bonus in the middle, awesome job guys!
You do blanch fries for proper cooking here's why: to achieve ultimate crispness you have to fry at a high temperature! Butttt when you do that the center isn't fully cooked when the outside is perfect and remains dense cold and starchy. Sooo by blanching the fries (cooking them at a lower temperature) and then finishing them with a fast fry in super hot oil you get that lovely outter crispy crunch and that smooth creamy almost potato purée like center. Cheers love the vids guys.
Yummm! I found a food truck in Northern Ireland that does poutine and had my first poutine this week after years of hearing about it on youtube/ watching all the KBD poutine reviews, I was so excited when the cheese squeaked! haha
@@mrdrebin123 haha I keep seeing these same comment from people about him being rude. When you've been friends with someone that ling they're like a family member and that for me is complete normal behaviour.
I'm from Quebec, and its really nice to see that our cheese is appreciated by foody fan's like you guys!:D (y) Greaat video btw, need to try this gravy recipe!
This is a wonderful series I look forward to Cook and Review every Wednesday! I will definitely be giving this a try when I can get some cheese curds. Thanks for the great entertainment and recipes.
you should try a real Québec poutine, not in monteal but down here in Québec or in Montmagny where they produce their own cheese curds. sure you'dl like it.
I love the people whose only purpose in life is to criticize EVERY.SINGLE.THING! Get another hobby already lol. Ken and Paul, I'm doing well on the healthy eating front this week but you guys are making me want to eat all the poutine! I know this is blasphemous but when I order some I always ask for my fries well done, prefer crunchy mmmmm. I may be trying this recipe in the future. Love this series please keep it coming.
Interesting how Paul got the gravy to go that colour - if not using granules, I always thought that colour could only be achieved by using gravy browning drops? Also nice to see that Paul isn't afraid to be generous witg the black pepper. I also like to add a dash of pickled onion vinegar into my gravy and sauces for a bit of tang.
im french canadian! its nice that you show the WORLD how to make french canadian poutine BUT it's gonna be hard for the world to get their hands on some fresh curd cheese!!! therefore, you gotta visit Québec my friends!!! plus our dollar is worth nothing! come see us!
i used to work at a place that had a chip truck out the front and they had all the condiments for sausages and whatnot and i would put pickles, green olives, bacon bits and mayo on my poutine. its better than it sounds :D
Well tie to make a big ol' plateful of poutine. I was planning on just using bagged fries, but after watching this I think I may actually go ahead and chop up some potatoes. Also guess I'll try chunking up my cheese rather then grating it this time....really wish I had some curdes.
This cook and review series is so addicting!!!! Im only fourteen and i consider myself a good cook for my age but sometimes i wonder why i watch these videos when i know for a fact i cant cook any of the things you guys cook on this show
If you are ever unfortunate enough to be in Baltimore, MD USA, we just do fries and Gravy. Me? Got hooked on poutine sneaking into Montreal whenever the Air Force had me at Ft Drum in NY State. Closest I can come here is to make fries and Gravy and dump mixed chunks of cheddar and mozzarella. (And, being a heretic, I add peas and bacon)
Blanching allows you to cook the fries perfectly and then the second fry is to crisp them to exactly how you want them it has never been used just for faster service
Mellifera is a sour saison honey beer from Le Trou Du Diable in Shawinigan, it is brewed with 30kg of honey and they had Lactobacillus which add the sour taste to the beer. Really good product like pretty much all of TDD products. You should try ''La Pitoune'' Ken would like that one.
+GooseGanja they have other cook and reviews and ur dumb ass is here watching it how are you calling it Stupid. Plus there personalities are fun to watch
Great job, boys really find this series refreshing embodies the idea that friends beer and the idea that food brings people together.
I get a poutine every friday after work lol, it's kind of my ritual for finishing the week off.
treat yourself ;) i do the same
i do that, but with beer. hehe
2 years later are you still alive, if so, how's your hearth ?
Mankindfails since she's not replying.....
As a kid when my parents had a cottage in Quebec I would eat bags and bags of cheese curds as a snack. Love them.
I'm french canadian and I approve this poutine. Great job!
i've been to canada once... tried the poutine... the rest is history. the love of my life. one day we shall meet again.
I am a Minnesotan and went to Quebec and Montreal For circus stuff, and I LITERALLY ate poutine atleast once a day for a week straight. All different types and from different resturants. I was 16, able to order beer easily. it was an awesome trip with my pops ill remember for ever I got photos too lol
I look forward to these C&R videos. They are wondefully made and the both of you have great chemistry. Keep up the good work, Ken and Paul!
no, you're correct, the crispiest fries are twice cooked. Something to note: the darker the roux, the less thickening power it has (but conversely the more flavor). Isn't honey-beer just mead?
I'm not 100% certain, I believe mead is made exclusively from fermenting honey.
However I'm sure that you can search the process via google, and possible even buy a kit to make your own mead at home, if local regulations doesn't constrict that ofcourse.
Nicki Hansen Fermenting honey? what the fuck. there is honey from hundreds of thousands of years ago that is still good but crystalized.
I remember watching this when you first added it. Miss this stuff man.
I seriously love this series. Please keep making these!!! I'd like to see a breakfast episode!
Fun video. I have yet to have poutine, it is on my short list. Curds are hard to find in California. For now I will live via your enthusiasm.
Although I've never tried Poutine it always looked like it was made with beef gravy. I think it is pretty interesting that Canada turned a fairly common thing (fries and gravy) into a national treasure by adding chunks of a rubbery cheese product.
The BEST series.
as french canadian , I approuve this poutine.
i like to be more nasty , i put some mayo on the side. better for your health
IM SYRIAN and i just love this DISH ❤️❤️❤️❤️
Really enjoying this series I don't cook much but it's interesting to see how some dishes are prepared especially coming from someone who has done it for years, beer review is also a nice little bonus in the middle, awesome job guys!
I love this vids they teach me little tricks and new recipes to make for my husband
I would LOVE to try that Poutine! Beautiful backyard Paul! I love this series as I've said. Can't wait to see what y'all do next. Great video & TFS :D
You do blanch fries for proper cooking here's why: to achieve ultimate crispness you have to fry at a high temperature! Butttt when you do that the center isn't fully cooked when the outside is perfect and remains dense cold and starchy. Sooo by blanching the fries (cooking them at a lower temperature) and then finishing them with a fast fry in super hot oil
you get that lovely outter crispy crunch and that smooth creamy almost potato purée like center. Cheers love the vids guys.
what a shock i graduated high school and ken released a cook and review you rock!
Yummm! I found a food truck in Northern Ireland that does poutine and had my first poutine this week after years of hearing about it on youtube/ watching all the KBD poutine reviews, I was so excited when the cheese squeaked! haha
Little bit bossy there ken especially if you're in someone else's house.
+Nathan Carrille been awhile since they've done a video. Perhaps he finally did.
Lance Lajoie perhaps
You must've never had a best friend.
@@mrdrebin123 haha I keep seeing these same comment from people about him being rude. When you've been friends with someone that ling they're like a family member and that for me is complete normal behaviour.
I think there is different ways people act around friends, good friends and best friends. This seems like normal best friend behavior
I'm from Quebec, and its really nice to see that our cheese is appreciated by foody fan's like you guys!:D (y) Greaat video btw, need to try this gravy recipe!
ken and paul keep up the excellent work up. keep the cook and reviews coming.
This is a wonderful series I look forward to Cook and Review every Wednesday! I will definitely be giving this a try when I can get some cheese curds. Thanks for the great entertainment and recipes.
Pauls house is so awesome!
This video showed up in my suggested videos but not my subbox weird...
probably because you touch yourself at night
hahaha wtf haha
"Algorithms" :\
Same
I had the same problem
I really enjoy this series! Great job Ken and Paul!
one day Paul's going to snap and punch Ken
Lmao
Well if it hasn't happened after 30 plus years, I feel pretty good it isn't gonna happen.
😂😂😂😂 I thought the same thing
It’s 2023 and he has not snapped…yet
you should try a real Québec poutine, not in monteal but down here in Québec or in Montmagny where they produce their own cheese curds. sure you'dl like it.
Blanching is the correct way to fry chips/French fry's roast potatoes makes them nice and crispy
I love the people whose only purpose in life is to criticize EVERY.SINGLE.THING! Get another hobby already lol. Ken and Paul, I'm doing well on the healthy eating front this week but you guys are making me want to eat all the poutine! I know this is blasphemous but when I order some I always ask for my fries well done, prefer crunchy mmmmm. I may be trying this recipe in the future. Love this series please keep it coming.
This series is amazing, never stop it!!!!!
Great job boys. Love the gravy from scratch!
I really want to make this! I probably will. I love all of the poutine videos you film
Ken you're absolutely right about the blanching. It makes the fries crispier. Sorry Paul. Lol.
nothing like a good ol' backyard poutine
Blanching the fries softens the potato so it's nice and crispy, and the second fry is to get them crispy
just a couple a guys drinking beer and eating good food, I like it!
Thus looks great i'm not a "cooker" but would love to try this.
0:02 French Canadian Poutine!!!
Nah Ken you had it right, it is good to blanch before frying because it ensures crispy fries that arent undercooked in the middle
im from Drummondville and its true that Poutine is born here! You need to come eat a Poutine here one day :)
With Poutine I can travel anywhere. from canada to africa.
Interesting how Paul got the gravy to go that colour - if not using granules, I always thought that colour could only be achieved by using gravy browning drops? Also nice to see that Paul isn't afraid to be generous witg the black pepper. I also like to add a dash of pickled onion vinegar into my gravy and sauces for a bit of tang.
im french canadian! its nice that you show the WORLD how to make french canadian poutine BUT it's gonna be hard for the world to get their hands on some fresh curd cheese!!! therefore, you gotta visit Québec my friends!!! plus our dollar is worth nothing! come see us!
Favorite meal ever
Paul is the best cook ever
This series is great...
i used to work at a place that had a chip truck out the front and they had all the condiments for sausages and whatnot
and i would put pickles, green olives, bacon bits and mayo on my poutine. its better than it sounds :D
Well tie to make a big ol' plateful of poutine. I was planning on just using bagged fries, but after watching this I think I may actually go ahead and chop up some potatoes. Also guess I'll try chunking up my cheese rather then grating it this time....really wish I had some curdes.
So wanna try this so bad!!
Hey Ken and Paul ..... Love these videos!!! Look forward to them every week... Keep up the good work, Sean from Ireland :)
This cook and review series is so addicting!!!! Im only fourteen and i consider myself a good cook for my age but sometimes i wonder why i watch these videos when i know for a fact i cant cook any of the things you guys cook on this show
Damn ken back at it again with dem poutinesss
Hey Nice Video ! I'm Hungry now !
Il faudrait que je vienne aux USA pour venir manger ça un jour !
Ils viennent d'Ontario
Yum! Thanks for sharing that. I've seen cheese curds here in Kansas, so I should be able to do it.
These are awesome. I love the cook and reviews.
Love this series!
Please more Ken and Paul cook and review!
I love this series keep it up!
you guys are going to get your own tv show soon ☺
That looked absolutely AMAZING!!! Thanks Ken and Paul!!!! ;-)))))
Just ate a poutine from smokes, so delicious.
Canadian gravy is delicious, it's made from the ball's sweat of the Gods.
On the contrary
Yukkk
Somehow.... that just doesn't sound appetizing........
*welcome to my channel!*
LOL.....good one
Amazing looking poutine! From Quebec :)
Love this series
Beer break, all day everyday.
Make a phal curry. My favourite. Good show again guys !!
Paul, your house and backyard are fantastic! I love this series, Keep up the great work guys. XD
Ktb is my favourite food youtuber
We usually use shredded mozzarella cheese instead of cheese curds,it melts a lot better.
Thats how we make our brown sause for Norwegian meat kakes here in Norway. You put that ontop of fries. and add cheese? CRAZY!
can you mail me some of them meats m8?
Hej på dig :P
loving this episodes, especially the recipes
Looks delicious!
All the sirens 🚨 sounds like a bank robbery lol
I would like to see Paul make Thai food that be awesome
This series is dope
love the cook and review.
If you are ever unfortunate enough to be in Baltimore, MD USA, we just do fries and Gravy. Me? Got hooked on poutine sneaking into Montreal whenever the Air Force had me at Ft Drum in NY State. Closest I can come here is to make fries and Gravy and dump mixed chunks of cheddar and mozzarella. (And, being a heretic, I add peas and bacon)
Nice seeing you drink Trou Du Diable Beer! Comes from my home town where I grew up! :-)
Blanching allows you to cook the fries perfectly and then the second fry is to crisp them to exactly how you want them it has never been used just for faster service
home made crunchwrap supreme, or nacho supreme. i loved the boss wraps while they were around which was basically a crunchwrap with steak vs beef.
please please do more of these videos!!!
Trou du Diable beer FTW!
Awesome video Ken. The poutine looked absolutely delicious!
Looks great. Nice video.
Mellifera is a sour saison honey beer from Le Trou Du Diable in Shawinigan, it is brewed with 30kg of honey and they had Lactobacillus which add the sour taste to the beer. Really good product like pretty much all of TDD products. You should try ''La Pitoune'' Ken would like that one.
best series!
I hate being called people lol but damnnnnnnnnnnnnnnnnnnnn i want that poutine. Paul is an amazing chef! I'm gonna steal this recipe!
It would be so much easier if everybody was named Sonia! lol
+KBDProductionsTV lolllll u silly. love ur videos tho lol I watched them all . good job Ken!!!
Gravy smothered fries with cheese curds that's Putin in a nutshell. ^^
+Red Phoenix I know. I'm from Quebec lol. they call it poutine because you PUT IN cheese curds and you PUT IN gravy.....~drools~
Nice
I'd like to see either a nice soup, or maybe a stew
Love your videos Ken, keep it up!!
Watching you whilst fasting. It's Ramadan
same... now i want poutine for iftaar
Just found the best gravy recipe
Lmao so many people hated this series at first but now they like it 😂
Theres some farms in northern New York you can get the curds that have the squeek.
I really wish you could get fresh cheese curds in Australia near me. Would love squeaky poutine with Paul's home gravy!
I'm calling it right now these guys are gonna get air time and a tv show soon
LOL Nope ... "two guys make gravy" LOL stupid asfuk
+GooseGanja they have other cook and reviews and ur dumb ass is here watching it how are you calling it Stupid. Plus there personalities are fun to watch
+GooseGanja dawg I'll slap ur bitch ass up don't act up
F HAHA get triggered again period pants.
+F youre a little bitch just stop
You are right old man, you blanch potatoes to make them crispy, they won’t be crispy without blanching.
Ken, you should also make reviews on beer, lager, etc