tag:blogger.com,1999:blog-7869983234842507044.post8175564352997888657..comments2024-03-29T03:05:05.578-04:00Comments on Horace and Frances discuss the New York Times Crossword Puzzle: Friday, June 11, 2021, Matthew StockHorace Fawleyhttp://www.blogger.com/profile/04676932991883111336noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7869983234842507044.post-79648000709599901172021-06-11T17:23:24.330-04:002021-06-11T17:23:24.330-04:008:23 for me. Tough the way the puzzle is sectioned...8:23 for me. Tough the way the puzzle is sectioned off into thirds. Makes the entry into the various sections challenging. I have not yet had good poutine, even living close to the North Country.Colum Amoryhttps://www.blogger.com/profile/15026647589873845732noreply@blogger.comtag:blogger.com,1999:blog-7869983234842507044.post-54989579630329600102021-06-11T14:57:55.848-04:002021-06-11T14:57:55.848-04:0016 minutes and some change for me. I liked the puz...16 minutes and some change for me. I liked the puzzle very much! Didn't know MR WORLDWIDE but the crossers helped me there. Had MAIN before MEAN for the movie which held me up while I idiotically tried to convince myself that PRIM was the correct answer, and looking for something restricting a phone's usage for the [Cell boundary] clue. All in all, though, a very nice puzzle!Kelly Clarknoreply@blogger.comtag:blogger.com,1999:blog-7869983234842507044.post-50604578976555342382021-06-11T10:52:35.061-04:002021-06-11T10:52:35.061-04:00I've obviously touched a nerve and I love it. ...I've obviously touched a nerve and I love it. We'll get back to Quebec eventually, and when we do, we'll look for a casse-croute. There must be a vegetarian version of poutine available. I know it wouldn't be considered "authentic," but at least it'll get us halfway there. :)Horace Fawleyhttps://www.blogger.com/profile/04676932991883111336noreply@blogger.comtag:blogger.com,1999:blog-7869983234842507044.post-64638109489697901522021-06-11T10:15:05.309-04:002021-06-11T10:15:05.309-04:00Obvi, I'll never try poutine, and don't fe...Obvi, I'll never try poutine, and don't feel I'm missing out at all. I did not get through this quickly (21:28), but steadily. There were some tricky entries. I tried micTAP, which slowed the north down a bit, didn't know MRWORLDWIDE and needed crosses for PAWNED and FEELIT (even though those are common enough).Huygenshttps://www.blogger.com/profile/14539030936919012404noreply@blogger.comtag:blogger.com,1999:blog-7869983234842507044.post-29285290594033938432021-06-11T09:51:32.035-04:002021-06-11T09:51:32.035-04:00Poutine ... mmmmmm ... OK, poutine. It's real...Poutine ... mmmmmm ... OK, poutine. It's really more Quebec's provincial dish. Not actually sure there is a "Canadian national dish" - will chew on that one, as it were. So, what to look for in Poutine: The cheese must be cheese curd. Any other type of cheese (e.g. cheddar or mozzarella, two common substitutes), and it's NOT POUTINE. The gravy must be plentiful and piping hot, hot enough to melt the cheese curd a little bit. Chicken gravy is the best. Thicker fries are better than thinner. <br /><br />There are regionally acceptable variants on the basic theme; I have had poutine with canned peas on it (yes, really!), and with chopped smoked meat - good when you're REALLY hungry - and some diners (called casse-croutes in Quebec) serve it with meaty spaghetti sauce, though I've never partaken of that particular one.<br /><br />It's hard to get bad poutine in Quebec. It's hard (but not impossible) to get good poutine outside of Quebec.<br /><br />Look at me, rambling on!!Philbohttps://www.blogger.com/profile/08043217968097552604noreply@blogger.comtag:blogger.com,1999:blog-7869983234842507044.post-75172634519441411172021-06-11T09:26:03.747-04:002021-06-11T09:26:03.747-04:00Thanks
I almost mentioned you by name when I ment...Thanks<br /><br />I almost mentioned you by name when I mentioned poutine. I've never had that, either, but hope to someday. I don't actually think French TACOS will ever present a challenge to Canada's national dish. :)<br /><br />I know the comments is a terrible place to share a link, but here it is anyway, in lovely text format:<br /><br />https://www.newyorker.com/magazine/2021/04/19/the-unlikely-rise-of-the-french-tacosHorace Fawleyhttps://www.blogger.com/profile/04676932991883111336noreply@blogger.comtag:blogger.com,1999:blog-7869983234842507044.post-22011561682053107782021-06-11T09:00:27.083-04:002021-06-11T09:00:27.083-04:00Great review, Horace! Well - from here on the MEA...Great review, Horace! Well - from here on the MEANSTREETS of western Toronto - I slogged thru in a decent 7:20. Not helped in the upper right by putting in LENS, and then UVEA, before realizing it was CONE. #EYEroll<br /><br />As a native Quebecker, I get my back up whenever reference is made to sullying the purity and sanctity of our native dish POUTINE. So I'm already biased against this French TACO thing.<br /><br />Have a great day all!Philbohttps://www.blogger.com/profile/08043217968097552604noreply@blogger.com