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/ck/ - Food & Cooking

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8003785 No.8003785 [Reply] [Original]

Nothing is better than a good Detroit style coney dog

What's the food you love?

>> No.8003790
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8003790

calamari
or a nice tom kha gai

>> No.8003799
File: 753 KB, 1280x960, Decarie-Hot-Dog-Montreal-Cheap-Food_0001.png [View same] [iqdb] [saucenao] [google]
8003799

>>8003785
If we're talking hotdogs then this is my local favourite. Decarie hotdogs.

They make a really good poutine, too.

>> No.8003915

>>8003799
What does poutine actually taste like? For some reason I always imagine cheese curds to taste like cottage cheese

>> No.8003922
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8003922

>>8003915
cheese curds are pretty mild, they are quite chewy, they are a lot like most other semi-hard cheeses. the rest of the flavor can change depending on how the fries are cooked and the gravy is made, but hopefully they are pic related kind of fries. real dark and full of potato flavor.

>> No.8003928
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8003928

Fresh raw scallops. Taste like pure (not too) salty ocean goodness.
Fresh as in, buying them in a market twenty yards from where they were landed. I only indulge when I visit my folks up in Maine.

>> No.8003935
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8003935

>>8003785
Ive got a special place in my heart for coneys but lately ive been on a carne asada fries binge.

>> No.8003939
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8003939

>>8003928
They're also great in a sashimi dish

>> No.8003940

>>8003922
Is it considered heresy to put white gravy on poutine? I am Ameeican and have never tried it.

>> No.8003946

Cold somen on a hot day. Homemade bibimbap on a cold night.

A shitty boiled hot dog with mustard on is really a fucking miracle of the universe, though.

>> No.8003950

>>8003940
I always use sausage gravy when I make it. It's fucking great. I've had it from a local place that uses mushroom gravy, and that's damn good, too.

>> No.8004040

>>8003939
>thin slices soaked in soy
Shit

>> No.8004046

>>8004040
Yeah, not the greatest example, but I used what Google offered up. Iirc, when I had it, the slices were served with a chocolate soy drizzle and not much else. They're such a great flavor, you don't need to and shouldn't add much to it

>> No.8004062

>>8004046
I prefer eating it plain, with a whole scallop butterflied
the sweetness is unmatched

>> No.8004064

>>8004062
Plain is my preferred style as well. Glad to see I'm not alone, here.