"If the theme was "The Canadian Dream", the Man would be made of crisp, once-fried potatoes, wearing a toque, standing in a large vat. On Burn night, he would be sprayed with beef tallow and lit ablaze, collapsing in said vat, and be sprayed by thousands of litres of beefy gravy and topped with thousands of kilos of cheese curd. Citizens of BRC would be encouraged to approach, forks in hand, to help really leave no trace of him, save a trace of delicious taste left over when he was completely consumed. "


ROFLMAO nicely put! :)

Oh man, where are you camping? And if you figure out a way to safely practice extreme-condition poutine-making, please please PLEASE drop me a line, 'coz I'm thinking of making poutine in my camp as well!

<<I'll start experimenting with extreme condition poutine-making. If it looks doable, you're invited to my camp for a nibble. If it doesn't, you're still invited to my camp to say "Hello!". And to Vancouver, where we have a number of fine poutineries at your service, and which should be visited before 2010, when the Olympics are set to ruin everything. :)>>

Say, where is your camp? Maybe we can go together making poutine on the 'poutine machine'. The gravy you can make from powder, the cheese curds? Well...I think we would have to pick those up from a place that makes cheese. Any thoughts how to keep the poutine fresh? I think the big issue here is that cheese curds is a dairy product and something we definitely do NOT want going bad.

I have heard of something called 'The African cooler' which doubles the preservation time of most foods without refrigeration. It's a clay pot resting in a clay pot, with a layer of sand in between it. Just keep the sand moist and when the water evaporates, it keeps your food cool. I don't know if they HAVE to be clay pots, then again I have never tried it. Maybe a 10 gallon bucket inside of a 15 gallon garbage can would work just as well?

I know a lot of fast food places just use shredded cheese instead of the actual cheese curds.