View allAll Photos Tagged poutine
This is Zack, our video d00d, and he's eating a chunk of poutine râpée covered in magic shell, nutella, and sprinkles. Don't try this at home. (Mimi, thank you for sending us some poutine! We had no idea what we were in for.) More on poutine râpée: en.wikipedia.org/wiki/Poutine_rapee
Spadina Ave, Toronto
"The Unexceptional" series
Hasselblad + Carl Zeiss Distagon 50mm f4.0 + Arista EDU Ultra 400 @ 250 + D-76 1:1 @ 13 minutes (agitation on the minute)
this is what happens when you have too much to drink and decide to make poutine. 7 hours later, you shut the stove off and get this.
I'm attempting to develop a variation on poutine that I'm calling "Poutine Amelioré".
Here they are out-of-the-oven, baked and cheesed. Now I'll pack them in tupperware and bring them to the office party tomorrow, where I will finish them off:
- cut geletanized chcken reduction into small cubes and place one in each potato cube.
- fire up a blow torch (OK, a small culinary blow torch, but a blow torch nonetheless) and melt the reduction while warming the potato/cheese.
Serve.
Their signature sauce includes wine (chicken-based). I did note that this one was my favourite gravy, even though it had less of a deep/rich flavour (lack of beef that I prefer), but it had something else going for it (very sweet). Only later did I read up that they had a wine component that is signature to their gravy recipe. Bravo! Their fries weren't the best though (they were a bit soggy, but were excellently caramelized. Overall, I think this was my favourite poutine of the trip. No one else agrees with me though). To each their own! I liked the olive on top. Cute.
I sliced up some russet potatoes to even french fry size and shape, soaked in cold water for 30 minutes draining and refilling twice. Got the peanut oil to a solid 275* in my wok, dried off the potatoes and carefully placed them into the hot oil. I wanted to try the blanching technique, so I cooked for 7 minutes, removed from the oil, dried em off with paper towel and then placed them in the freezer. In the meantime I got the oil to 350*, and also got my gravy to a boil. The fries had about 20 minutes in the freezer, and then back into the hot oil. This time they really bubbled and started to brown up in about 8 minutes. I wanted mine nice and crispy, so I cooked for 10 minutes, removed and dried off with paper towel, added the cheese curds, and poured on the hot gravy.
From la Banquise, which serves some of the best poutine in town. And it serves it no matter when you crave it.
A Canadian delicacy, poutine consists of french fries topped with cheese curd, and (in this case) short rib gravy. The more you drink, the better these taste, but the gravy is damn good.
The excitement builds as Ray and Kevin's free poutine arrives. Darryl only got the regular "Colon Clogger", and as such was only entitled to free fries with gravy.
Spécialité locale composée de frites sur lesquelles sont déposées des morceaux de fromage sans goût (ça fait squik-squik sous la dent et se nomme "fromage en crotte), le tout arrosé de sauce brune, dont les composants demeurent mystérieux.
MAJ juillet 2007: depuis j'ai mangé bien d'autres poutines (je trouve ça toujours aussi moyen mais j'en mange malgré tout), mais celle de la photo provient de La Belle Province (chaîne de fast-food québécoise) comme on peut le voir sur le naperon.
truck food. small poutine and a hotdog with ketchup, mustard, relish, and sauerkraut.
i love poutine!
"Poutine is a dish consisting of French fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy) and sometimes other additional ingredients. The curds' freshness is important as it makes them soft in the warm fries, without completely melting. It is a quintessential Canadian comfort food, especially but not exclusively among Québécois." (Wikipedia)
« La poutine désigne communément un mets d’origine québécoise traditionnellement constitué de frites et de fromage en grains de cheddar frais que l’on recouvre d’une sauce chaude de type « barbecue » ou sauce brune (au choix). » (Wikiépedia)
At Danji. Kimchi is awesome and poutine is awesome, but together it wasn't as good as I had thought it might be. I didn't much like the mayonnaise corn sauce.)
with smoked sheep's cheddar & sage jus ($8)
One can't visit a Jamie Kennedy establishment without ordering a plate/dish/bowl of his famed poutine. Today's variation had pork confit. Mmmm... Tender, succulent shredded pork sat on a bed of golden frites (better if they were crisper and made with horse fat. ;) ), which was dotted with little white nuggets of sheep's cheddar. Flavourful sage jus trickled between each golden rod, giving the dish a little moisture and further seasoning. I could just eat pork confit all day. The fries, cheese and jus were all just a bonus.
Seen on: www.flightcentre.ca/blog/cuisine/torontos-fast-counter-st...