IBM’s Watson cognitive computing system is now focusing on “Cognitive Cooking” and making the ultimate poutine! For La Poutine Week, Watson created poutine dishes inspired by ethnic groups in Toronto and Montreal, 5 for each city. Full information can be found http://www-03.ibm.com/innovation/ca/en/cognitivecooking/vote-now.html#toronto
Toronto Poutines are:
SRI-LANKAN JAMAICAN SURF AND TURF POUTINE
French fries are covered in a spicy, sweet beef curry and topped with jerked whitebait (small fish) and a homemade sorrel cheese curd. Making a poutine that celebrates the Indian influence of both cultures.
JAPANESE-MIDDLE EASTERN ONION RING POUTINE
Onions, an Egyptian staple, are cut into rings and Panko-crusted to make the base of this reinvented recipe. Next, this poutine is topped with a Japanese braised short-rib and ginger-black pepper cream cheese.
ITALIAN-KOREAN FRA DIAVOLO POUTINE
Marinated shrimp, tofu and sliced olives are the feature ingredients in a spicy fra diavolo sauce that includes garlic, hot pepper flakes and cloves. This spicy sauce is served over crispy fries to create an entirely new poutine experience.
FILIPINO-PORTUGUESE BRAISED OXTAIL POUTINE
This poutine uses trumpet mushrooms instead of fries and when they’re paired with braised oxtail gravy, crisp green beans and cheddar cheese, the result is one earthy and rich cognitive cooking creation.
CHINESE—GREEK CHOP SUEY POUTINE
With greek-spiced fries, a crab and shrimp chop suey and tofu curds, this light, flavourful poutine is an inventive mash-up of two seafood-loving cultures.
There is a complimentary La Poutine Week tasting event Feb 4th from 7 – 11pm at Snell Hall, 65 Church Street, Toronto, ON and Vote for the poutine recipes that best represent Toronto and Montreal. You get one vote per day, per city! http://www-03.ibm.com/innovation/ca/en/cognitivecooking/vote-now.html#toronto