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Nobody around your neck of the woods do poutine, minibrings? But then if they did, it probably wouldn't be the same. That gravy they use is pretty key, not to mention the cheese curds. I had some last time I was in Montreal, in June. I think I took at least a month off my lifespan, just eating about a third of a regular-sized one.
Oh yeah, that's got to be used sparingly. Same with A-1 Steak Sauce. Both very sharp and intense, especially A-1.
Exactly right. When I met my hubby he used to glop massive amounts of French's Mustard on his burgers. He once made me a burger like that and I found it totally inedible. And told him so in no uncertain terms. Just a small amount, please. Actually I prefer just fresh veggies on my burgers - lettuce, toms, avocado, onion, than traditional condiments. Salsa verde's really nice too.
But I know many people who love ketchup that drown their fries in it, easily 1-to-3 parts ketchup-to-fries or more.
I ask them if they want any fries with their ketchup.
Sounds like me again.
Do they put avocado on hamburgers in Oz?
In Canada, avocados are semi-exotic and are infrequently served in almost any kind of restaurant.
But I know many people who love ketchup that drown their fries in it, easily 1-to-3 parts ketchup-to-fries or more.
I ask them if they want any fries with their ketchup.
Sounds like me again. Do they put avocado on hamburgers in Oz?
In Canada, avocados are semi-exotic and are infrequently served in almost any kind of restaurant.
Some places will put Avocado in hambrugers. But putting Beetroot in hamburgers, is far more common.
Last edited by Kangaroofarmer; 08-22-2009 at 08:27 AM..
Yeah, that and sweet potatoe fries would be heaven.
I've only ate sweet potatoe fries once in my life, it was at family run diner in a small Maine town.
Don't see sweet potato fries that often here my dear, but I'll try and make you some if you like. No guarantees of how edible they'll be though.
Quote:
Originally Posted by wanneroo
I think I'll be tryin' that next time I'm in Melbourne.
In New Zealand I always enjoy Burger Fuel and Burger Wisconsin.
I can't rave about Grill'd enough to be honest. They really are old school hamburgers like you used to get EXCEPT better because they're actually pretty healthy!
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Nobody around your neck of the woods do poutine, minibrings? But then if they did, it probably wouldn't be the same. That gravy they use is pretty key, not to mention the cheese curds. I had some last time I was in Montreal, in June. I think I took at least a month off my lifespan, just eating about a third of a regular-sized one. 
