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"It's basically, well, you've never heard of it before? Oh, okay... uh, it's fries with... like a gravy, oh, and there's cheese on top. So, it's like... gravy with fries and cheese. It's good." Waitress at a truck stop serving Poutine
Sometimes additional ingredients are added to poutine. This one contains sliced sausage. This is my son's poutine, this is with sliced sausages. The lovely friendly Canadian lady who served us joked that my son was lucky he could afford to eat poutine at his age, and not worry about cholestrol, trans fats etc. (Montreal, Canada, Dec. 2012)
gravy, cheese curds and tater tots. Of course traditional poutine is made with french fries. Thus, the tater tots give my version the midwestern twist.
Poutine is a traditional Canadian dish of French Fries, smothered in Brown Gravy and topped with Cheese Curds. I’m not Canadian. And all-American Brown Gravy isn’t really in my repertoire either. This is the official Valley Girl knock-off of Classic Canadian Poutine.
Watch the video: www.averagebetty.com/videos/poutine-video/
Get the recipe: www.averagebetty.com/recipes/oven-baked-idaho-potato-pout...
We start with an homage to the original Quebec classic with the Traditional poutine ($6.95) from which we were able to carefully evaluate each of the fat laden components of Smokes fare.
The first thing to note was the hand-cut fries. Prepared daily from Yukon Gold potatoes, the 7/16'' sticks are soaked overnight to remove excess starch and to bring out the natural sweet flavour found in the spud. Purported to have taken two baths in trans-fat-free sunflower oil, my experience with the pale, limp, but well-cooked frites made me question if they were fried a total of once. I like a little texture to my fries, preferably in the form of a crispy thin shell surrounding a fluffy interior - a characteristic golden casing that is normally found on twice-fried frites - but these fries could be likened to a pile of Gumby-like potato logs that moulded to their paper box house. The fries also lacked flavour - sweet or not (although seasoning condiments can be found at the cash counter); but I will give Smoke's credit for blotting their post-fried potato strips on kitchen paper that results in a non-greasy finish.
For poutine purists, the "true Ontario Poutine Gravy" (a combination of chicken and beef stocks with red wine) served at Smoke's has been the subject of much controversy. While I avidly support tasty non-traditional fare, I found this smooth and velvety amber-coloured liquid reminiscent of Chalet sauce. I don't like Chalet sauce. To my comment one friend noted that "Chalet sauce is way better." Looking past the texture, we took into consideration its flavour (rather, what flavour?). Where was the beef? The wine? This tasted like canned chicken stock thickened with cornstarch; there was no depth, no umami, just a semi-congealed glop with a stealth-like ability to slide into crevices when our table decided that playing with it seemed like a better option than eating it.
The only source of salvation were the bright white tumbles of Eastern Townships curds produced by Gilles Paradis that quickly melted into messy pools of stringy-gooey goodness after an instructed 3-minute wait. Made from Aryshire cattle milk, the large curds are said to "squeak" but I was just happy they tasted of fresh dairy.
Taken from my review: www.tasteto.com/2009/03/25/just-say-no-to-smokes
vegan cheeses and homemade gravy on roasted potato wedges and mixed wild mushrooms with green onion and black truffle oil.
The H & K poutine with kimchi, poached egg, and chipotle aioli ($6.95). This Korean spot at the Midtown Global Market has been getting plenty of attention lately--had to check it out.
The Left Handed Cook. Minneapolis, Minnesota.
chez la pataterie hulloise
Real poutine!
None of that "shredded duck skin" or "fois gras" (puhLEASE) or
bordelaise sauce. This is the real thing - hand cut frites, beef
gravy (bring on the tallow!), and Quebecois cheese curds.
Om NOM nom nom.
We got the gravy at an IGA in Edmundston, New Brunswick; the cheese curds at Beecher's in New York City, and the fries at Whole Foods. It came out pretty great!
cheap poutine from a pizza place after a failed attempt at trying to get poutine at this restaurant, not the greatest but still really good, except I got really full and gave the rest to this homeless guy.
The NH poutine ($12)--my favorite thing here. Fries smothered in poblano gravy, cheese curds, pulled pork and topped with an egg.
Nighthawks. Minneapolis, Minnesota.
I love the stuff. French fries (chips) covered in cheese curd and beef gravy. Uniquely Canadian (of Quebec origin).
Mmmm.... I love poutine. And it's not easy to find in the US. But we were saving our appetites for Dinosaur BBQ that evening, so sadly, we didn't get any.
(And we certainly weren't going to try their lobster roll...)