Dear LPG

I have to say that I chose a big country with a simple national dish when I opted to use my kitchen to celebrate Canada’s big day this month.  After two months of doing my best to get yeast rising, I went for something I could not get wrong, although I blended this cooking experiment with a new addition to my kitchen.

The basis of Poutine has been known to the English and Canadians for as long as I can remember and a few centuries before that, although it has been a long time since I went for the deep-fried variety, which is reportedly not the healthiest option.  I have also to admit that it has been a long time, and so many British taste buds have somehow gotten used to healthier, less fat-filled oven chips.

I decided to avoid both of those options for today’s attempt at their production.   Armed with my cheese curds and beef gravy, I decided to lash out and buy the most expensive (ingredient?) I have ever bought to add to the materialisation of an Independence Day cooking experiment in all the months I have been trying to get them right.  

I bought an air fryer, and it worked very well when producing quick, convenient, relatively oil-free potato sticks, even though I say so myself.  

After that, I would have had to be a complete kitchen novice to make any mistakes when adding the beef gravy and curds, and they went down very well with the taste team too. 

 So, as I count this as one of my profound successes, it is time to move on, and even though I hope August will not produce any freezing weather for us, I plan to focus on Switzerland and a warming plate of their Basler Mehlsuppe, a warming soup, to commemorate their Foundation of Confederation Day.

CB, Lewisham.

CB includes what the internet has to offer in the way of appropriate soup recipes…

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