Deep Fried Poutine

Amy of the marvy food blog Oh, Bite It! is deepy frying again, so let's head to her kitchen to see what deliciously fatty treats we can get. This time, she's making a deep fried version of poutine, the essential Québécois treat.

First, Amy cut cubes of cheese curd, floured them, and dipped them in an egg wash. Then she rolled them in crushed potato chips (yes, I know that poutine purists may object), and put them in the deep fryer. Dip them in brown gravy and you've got the perfect breakfast food.

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It's looking delicious and yummy.................. I would love to try this any how, but my neighbour had strictly said to avoid these deep fried stuff because of my health. It's becoming a bag of fats and fats. So she offered me the guide fitness and some body challenge too from http://www.cellublue.com/fr/wonder_body_guide.php But I want to try this once. I got the recipe, I'll definitely try this.
Thanks for sharing this crispy and yummy poutine. Properly described the recipe by Oh,bite it

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I would guess it got colder, the outer rings seem more tightly packed than the inner rings

Edit: I was way off

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A hard up-tick in exposure to cosmic radiation?

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There are several types of wood that has this feature--mostly species of the Yew. Yew is the wood of choice for traditional longbow making because of the different properties of the wood. The heartwood resists compression and the sapwood resists expansion. So the bows are constructed with the darker heartwood on the inside of the bow while the lighter sapwood is on the outside. Thousands of men armed with Yew longbows changed the course of history. Remember Henry V at Agincourt?

Wow! Those are Scots pine logs? They're not one of those trees with the deliniated heartwood/sapwood. And I just noticed the colors are reversed. Heartwood is darker than sapwood. Those trees are all messed up
I wonder if there has been a change in the wood's reaction to compression and expansion?

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