Waiting for me in Montreal...

The first poutines were invented in Quebec, and there are many, unconfirmed claims to have invented the poutine which date from the late 50s through the 1970s in the Victoriaville area, about 1 hour out of Montreal.

The earliest date associated with its invention is 1957, which is when restaurantuer Fernand LaChance of Warwick claims that a take-out customer at his restaurant Lutin Qui Rit, requested french fries, cheese in a bag, to which the restaurantuer responded: "ça va faire une maudite poutine" (That's going to make a damn mess"). In his 2005 obituary, CTV.ca quoted Eddy Lanaisse as that original customer: "I wanted fries, but I saw cheese curds on the counter. I asked Fernand to mix them together.". LaChance's restaurant eventually closed, and so there exists no present day monument to this earliest claim.

Adding sauce to the cheese to curds/fries mixture was a later innovation. The owner of restaurant Roy le Jucep (1050 boul. St. Joseph, Drummondville Quebec; website ), Jean-Paul Roy, also claims the title of "The Inventor of Poutine", dating his claim in 1964. Jucep's claim stems from having made a potato sauce, which he was slathering on fries sold in his restaurant. He also sold bags of cheddar cheese curds - which are sold widely in the region, bought as a handy, portable snack - which he noticed customers were adding to his fries and sauce. Soon after, he made the combination a regular menu item. (See Reviews for a review of Roy le Jucep poutine).

By the late 1970s, poutine had made its way to New York and New Jersey, where it is often sold as an "off menu" item in a modified form -- 'disco fries'. This concoction is french fries, a beef gravy, and shredded, usually cheddar, cheese. The cheese melts completely, mixes in with the gravy, and the dish is a mess, and a delicious one enjoyed by late-night partiers of the disco crowds in the days before low-fat, Atkins and smart drinks.

The cheese used in a classic poutine is not simply a cheddar cheddar, but cheddar cheese curds, which come in finger-tipped sized hunks, with a briny taste, not unlike that you'll find in cottage cheese.

Like burritos, poutines are found with a wide range of styles, both in high-end and low-end restaurants, as well as at home. Quebec natives can be heard to exclaim "That's not poutine!" in response to the many variants which have popped up. But, as with any cuisine too good (and too easy) to keep a lid on, poutine has found many different expressions.

Within Montreal, one can find "Poutine Italianne", using a marianara sauce. Occasionally, one comes across a poutine in which an actual gravy (using a roux from flour and drippings, combined with milk or cream) is unapologetically used instead of the classic sauce. At-home chefs regularly whip up a poutine with bottled BBQ sauce for a quick bite for the kids (or themselves).

It's historically unclear what kind of sauce is the basis for classic poutine. The poutine served at "Le Roy Jucep", which claims to have invented the poutine sauce, is a sweet-sour tomato-based mixture, which will not be unfamiliar to those who have had Chef Boy-ar-dee Spagghetti-Os. The origins are obscured somewhat by the fact that Quebec natives strongly prefer an "instant" kind made by the chain restaurant St. Hubert, available in packages at grocery stores. Simple comparisons around the city of Montreal town make it appear that the classic sauce is a chicken-based velouté which should not be confused with a "gravy", the important difference being that stock is used as the base in a velouté, while milk or cream is used in gravy. And, nonetheless, gravy is used in the aforementioned 'disco fries', a poutine derivative. However, simply counting up the sauces as they are made today, the vast majority of Montreal restaurants employ the chicken-based velouté, with variations around town. Today, delicious poutines are made with a wide range of sauces, including marianara, black mole, and Parisienne (or, Allemande) sauce.

The Embarrassment of Poutine
Poutine used to be considered embarrassing to the local French-Canadian population, known for excellent high-cuisine. Considered a low, rural food, it was thought to lack that cosmopolitan verve. But, with the rise of low-food popularity internationally, and the great interest of travelling gourmands in local recipes and low-foods, poutine has risen in local, as well as international interest. Nonetheless, the history of the embarrassment helps explain the difficulty in finding a good poutine, and why many people outside of Quebec have never heard of it.

In a November 1991 CBC report on poutine, Canada's largest broadcaster asked, on-camera, the Quebec premier Robert Bourassa if he liked poutine. He immediately walked away from the podium, "I'm sorry, I have to go, I have a really important meeting." His office refused to answer the question in follow-up calls. The same question to the opposition Parti-Quebecois leader Jacques Pariseau got the exact same response: he refused to answer, either directly on-camera, or in calls to his office.

Usually, to get a politician to refuse to answer a question requires finding a mistress somewhere. There can be no doubt that poutine was considered such a low food, it was embarrassing to be known to like it. But, it was also so common in Quebec, that to deny having even had it would have been laughably unbelievable.

Why would anyone consider eating poutine to be embarrassing? We don't know for sure, but it may stem from its association with the cheddar curds. In the eastern townships where poutine was invented (Warwick, Drummondville), it seems to have happened there due to the ready availability of these daily-fresh, briny curds, which people buy in small bags and snack on, like Doritos. It seems that some consider this to be a bit of a back-water habit - perhaps not unlike snacking on fried pork rinds in the American South. Take a back-water eating habit, and meld it together with a starchy plate of fried potatoes and a sauce, and, somehow the association rubs off.

Which is too bad for some. The history of low-food developing into fantastic cuisine is rich: lobsters, cassoulet, burritos, okra -- all of these were once down-market items, but whose flavor potential overcame their birth-station, and are now internationally favored.

Oh man, my mouth is watering already...

Tim

Top Secret Spy Shot (or TSSS as we call it in the business)

After months and months of design and testing time, the first proto is now here;This bike represents a breaktrhough in numerous technologies and I am proud to be able to bring this to market.
More details in the near future.

Tim

Press Release; Great cause...

FOR IMMEDIATE RELEASE

Chris King Announces 2006 Pretty & Strong Special Edition Series

Special Edition Program Supporting Susan G Komen Foundation Enters Third Year
Portland, OR, September 1, 2006- Chris King Precision Components will expand its Pretty & Strong program from a limited edition series to a special edition series with year-round availability of components beginning September 1, 2006. The program will continue its support of breast cancer research awareness with a portion of the proceeds from each sale of related products donated to the Susan G Komen Breast Cancer Foundation.First offered in 2004, the program featured the company’s acclaimed sealed bearing bicycle headsets and hubs in a unique pink anodized finish. In 2005, the program expanded to include headset spacers, stemcaps, and t-shirts. Response to the 2005 program resulted in a donation of over $10,000 to the Oregon and Southwest Washington Affiliate of the Komen Foundation. Consumer interest well after the 2005 dates of availability and retailer feedback have led the company to extend availability year-round beginning in September.

“Demand for these components is not limited to just a few months per year,” said Jeff Menand, Sales Supervisor for Chris King Precision Components. “Even more so, there are people wanting to make a connection to this cause throughout the year. We recognize that commitment and have given pink an enduring position in our product assortment.”

“Chris King Precision Components is a great supporter of the Komen Foundation, and a tremendous advocate for early detection of breast cancer,” said Christine McDonald, Executive Director of the Susan G. Komen Breast Cancer Foundation’s Oregon and Southwest Washington Affiliate. "It is organizations like this that make a remarkable difference in our community and the fight against breast cancer."

About Chris King Precision Components
Chris King Precision Components is widely recognized as a leading manufacturer of precision bicycle components and is located in Portland, Oregon, often noted as North America’s best city for bicycling. The company provides sales and service support to over 3000 authorized dealers throughout the United States and to distributors in 24 countries worldwide. Chris King is an official supplier to the Discovery Channel Pro Cycling Team and supports numerous regional and national bicycle programs. The company will be celebrating its 30th anniversary in 2006.

For more information about Chris King Precision Components, visit: www.chrisking.com

Grab-bag-o-stuff...

Let's see, last night's late night post was all about the traveling in Ireland...

So I'll pick up from there...

The Masiwife overlooking the river Nore that runs through the middle of the city (which, by the way, is packed full of trout- you see them all over the place in the river... [Anne- talking to you]).

Yep, me at the same spot on the river... it was really pretty, jeesh...

Kilkenny castle- just a block away from where we stayed in the town.

It's a pretty impressive site, with a massive (as in "as far as the eye can see" lawn). It was built in the 1100's (that's 300+ years before the Americas were "discovered").

The Masiwife says it is "her" castle and licked the doorknob to claim it... so don't even try and take it.

This is the back of the Butler House, where we stayed. That's the Masiwife soaking in more Irish "sunshine" (that's light rain to you and me).

Ireland was beautiful. Kilkenny was amazing, the people very friendly and the scenery amazing. If you are on the fence about visiting Ireland, get off the fence and go!

More later...

Tim

Masiguy's European vacation; part 1.

I know that it has been almost two weeks since I returned from Europe, so here we go with some pictures and comments...

Here's the Masidaughter in the airport in New York as we waited for our connecting flight to London... oh yeah, wedged under her arm is her best friend Rainbow Bear (she's had Rainbow Bear since she was born and he/ she/ it has now seen Europe).

Me in the train station in Dublin, waiting for our train to Kilkenny. It's a pretty cool "old world" style train station...

Check out the "old world" train cars...

Dragging the luggage from the train station to the hotel on the other end of Kilkenny...

Kilkenny castle was just a couple hundred meters from our hotel/ B & B...

In case you were wondering, yes I did obey the sign. I try not to argue with direct orders from large pint glasses.

Ok, more to follow. Bed for now...

Tim

Cycling stuff...

Ok, Geaorge Hincapie gets to race all next year with the Stars-n-Bars of US National champion. George worked well with soon-to-be-teammate Levi Leipheimer to completely shatter the field in Greenville, where there were only 30-ish finishers... whoa. George rode away to finish alone in front of his hometown fans- much to their delight. Say what you want about George and his is he/ is he not "tough enough", good enough, fast enough, etc... BUT... after the disastrous Paris-Roubaix he had and the disappointing Tour, to come back and hold his head together so he could win the Championship Jersey shows at least a little inner strength and focus. Way to go George- I'm happy for you.

The Vuelta a Espana (Tour of Spain people...) is on it's first rest day today. I wish I could say I've been following it more closely this year, as I think it is a great event, but I've just been so busy trying to get caught back up after my vacation. However, it has been a great racce so far- from what I've seen. Best of all? Alexandre Vinokourov getting two stage wins and proving that his legs are back and they are strong. His wins give Astana new life and help them with trying to retain riders and sign new ones. Alejandro Valverde is currently in the lead and barring incident could pull of the win- even this early in the game. He's just such a classy rider, with tons of talent, so it is merely a matter of "when" versus "if" he will win a Grand Tour. In my mind, he's in the driver's seat now and has all the potential to put his name in the record book.

DT Swiss has released some new wheels at Eurobike (the big European bike industry trade show, for those who don't know) that are simply gorgeous. I love my Shimano wheels, largely because I have been unsuccessful in trying to kill them (which means a lot to me), but the new DT wheels are smokin' hot!

Eurobike also reminds me of the fact that in less than a week I'll be in Montreal for the BTAC/ Expocycle tradeshow and then in Vegas for Interbike at the end of the month. Show season, as I keep saying, is super stressful because of all the details that need to be coordinated (and I know I am going to screw some of them up). However, it is also my favorite time of year to be a part of this wonderful/ goofy business. I get to see all my industry friends, see some of my heroes (yes, I'm talking about Eddy) and generally talk to lots of people who are just as passionate about cycling as I am. I love this crazy time of year and can't wait to get things rolling in Canada (though sadly this year it happens on the weekend that my father is coming in to town for my nephew's baptism and I will be gone).

Hope you are having a great Labor Day holiday (if you're in the US). I think I might just slip into some lycra and go ride a bike...

Tim

Relaxing...

Last night I drug my tired sorry ass out to visit with a couple of my bestest buddies, who I haven't seen in several months and had a couple beers, sipped a little Scotch and did some great night time saltwater flyfishing.

I haven't been in the water in a very long time... way too long again. The last time I went it had been a long time since I'd gone out. I have to break that little habit. Each time I go out and fish I tell myself I won't wait so long before I do it again. Well...

There really is something about standing in the water, in the dark, waving a big stick in the air and casting a line out into the water. The waiting for that bump...bump, bump...bump, bump, pull... is just something special. With each goofy scream of, "FISH ON", the fun just keeps growing. Three of us guys giggling like school girls in our waders- it's pretty darned funny... and fun.

Thanks to Chad and Spot for a great evening of goofery and great fish fun.

Tim

Oh yeah, the fish count;
Me- 4 landed, one spit the fly and one monster strike that I fouled up.
Chad- 3 landed, one spit fly and a couple good wind knots.
Spot- 2 landed, a couple good strikes, one spit fly (I think) and the best casting technique of us all (but then again, it's what he does for a living...)

Friday already?

What's with being out of the office for two weeks and coming back to ton of work that makes the time just fly by? It was only a four day week after the long vacation, so it should feel short... but this has been scary short.

My blogging buddy and Bob Roll's business partner, Bitch Kittie, has started her own blog. You will likely remember her from her running commentary on this site during the Tour DAY France. It was great having her come play with us here and many of you seemed to like her (for some weird reason), so now you have another avenue to read her rantings. Go pay her a visit and tell her the Masiguy sent you... just to piss her off... (oh yeah, if you go to the Bob Roll site, check out the bio on Bob...)

My friend Dave Parrett, over at Thomson, has a gifted son who is racing on a Masi. I mentioned him before, but Christian is still a Junior rider and managed to pull off a great race win recently, beating the Senior 3 field... by lapping the field in the closing laps of the circuit race. Amazing from a kid as young as he is. I'd say it was the bike, but I know better. Anyway, if you've got time to kill, you can check out a cool video of the race (men's cat 3), complete with nice victory salute as he crosses the line. It's 50 minutes long, so if you are in a crunch for time, just go straight to the 35 minute area. Congratulations Christian!

Ok, I gotta go get in the car and head home. Have a great weekend everybody!

Tim

I'm back! (and jetlagged...)

I just flew in from Rome and boy are my arms tired...

Yeah, I know, stupid joke. You'll have to live with it though because my brain is still totally fried from the long travel, the delays caused by new security measures, the jetlag and the hiking my ass around Italy and Ireland every day!

Three weeks off the bike is too damned long, but if it weren't for the insane amount of walking I did, I'd be even further out of shape. Mostly I'm just damned tired. I rode yesterday and today at lunch for the first time in nearly three weeks and the legs didn't feel as bad as I feared, but the lungs sure did. I have been gasping for air on both of my rides and the legs have been talking to me as if the lungs were asleep, "hey, we feel fine, where the hell is the oxygen?" It has been pretty ugly. On top of the lack of lung fitness, all that traveling exposed me to the usual crawly crud and now I have a mild cold and feel "icky". I think it is already backing down though, so hopefully I'll be getting back to the fitness I had before I left within another week. I hope anyway, since I leave for Canada again on the 9th of September. Really looking forward to seeing all of my friends in Canada again.

I returned to the office to a crazy amount of email since I didn't travel with my computer and didn't check my email while away. Fortunately, over half was spam/ junk, so I have been getting slowly caught up with a bit of it. Please note: if you sent an inquiry to Masi through our company website, I will reply to you as soon as I possibly can. I still have about 100 website emails to answer, but I'm working on them. Sorry for the delay in getting your inquiry handled.

Speaking of the company website, the new product will be updated to the site soon. The "skin" of the site will remain the same, with a few cosmetic and feature changes, but it will remain mostly the same since it still looks really good. The new bikes will be up soon so that you can change the lusty images in your bike porn filled day dreams...

Speaking of bike porn, here's a little something to get your motor running;
Meet the long awaited and much ballyhooed (by me of course) new Masi cyclocross bike... the CXR.

It's the sexiest cross bike for the year. It's so purdy, looking at it is a near religious experience. I've seen it reduce grown men to tears. While in Rome, the Pope told me he thought it was the best cross bike he'd ever seen (the Pope is a huge 'cross fan). In other words... you're going to want one.

Ritchey cross crank and tires, 105 10 speed shifting and Ultegra rear derailleur, aluminum frame with carbon cross fork, Avid cantilever brakes (to stay UCI legal) and fo-sho, real-deal cyclocross race frame; top routed cables, cable pulley/ cam for front derailleur, barrel adjusters on the frame to adjust brakes and front derailleur cables. Essentially, a bad ass cross bike.

Let the worshipping begin...

Tim

Important question;

Can you have an "aftermath" if you didn't have a "beforemath"?

Tim