No photos -- sorry! We got to our neighborhood pub on the early side last night because they make a fantastic corned beef, and we missed out last year when they sold out right before we arrived. Last night we had poutine, corned beef and cabbage over garlic mashed potatoes with a mustard sauce, and a Reuben pizza. All were excellent. Mr. CE has been lobbying the chef to add poutine to the menu (they already serve cheese curds and fries), and it's one of their March specials. Mr. CE has now moved onto lobbying the owners to make it a permanent addition.
(Being married to a Quebecer and living in a city where a fair number of places make poutine, but very few do it well, can cause some headaches. There's a place near us that not only serves it, but includes a challenge on the menu that says it stacks up against the best Canadian poutine. I never heard the end of it after we ordered that one. (Spoiler alert: It did not stack up.) As it is, he's ordering a modified version at our local pub because there's an inauthentic ingredient being included.)
Oh, and Guinness! I've avoided beer for the last month on the theory the histamines were exacerbating my migraines, but decided to give it a shot last night and felt fine this morning. That said, I need to do more digging about histamine levels in specific types of beer. I was able to find an abstract of a research paper -- which costs $55 to access -- that says:
Among the Canadian beers, Porter contained the highest amount of histamine, followed by malt liquor, ale, lager, and low-alcohol beer, in descending order. Apparently, the higher the ratio of malt to cereal adjunct, the more histamine is formed. Higher original wort gravity also results in more histamine. Unusually high amounts of histamine were found in some bacteria-infected beers.
Porters are typically made with malted barley while stouts like Guinness are made with unmalted barley, so it's tough to know where stouts fall in order of histamine levels.