Owners of a food truck featuring French-Canadian delicacies are bringing poutine to Jacksonville and don't mind making a saucy joke or two to do it. The operators of Full of Crepe food truck have signed a deal to open a brick and mortar location called, deliciously, The Stuffed Beaver.
So wrong it is right...
As business names go, this still ranks behind, uh, show bars actually named - wait for it - Spanky's (Jacksonville/closed) and Biggins (Daytona Beach/still hanging in there). I was always torn between giggling like a kid and thinking maybe it was a little beyond the pale. No, I haven't been inside either bar. I'm thinking the Stuffed Beaver will lead to some hilariously misunderstood Facebook check-ins.
I'm surprised poutine hasn't made its way south before now.
I mean KFC had that mashed potato food trough, taco he'll has a taco with fried chicken for a shell, and domino's is still in buisness.
How hard is it to get a hobo to throw up on a plate of fries?
Lil Stampie goes to school near there. I'll have to check it out.
If you do, remember that there are only three ingredients in proper poutine: squeaky cheese curds, fries (preferably fairly chunky ones) and dark gravy. Anything else is trying too hard to make a dish based on cheese, gravy and deep fried potatoes into cuisine. It's not. It's just delicious poutine.
Also, the colder it is outside the better poutine tastes. It is the perfect skiing food.
Keith Tanner wrote: Also, the colder it is outside the better poutine tastes. It is the perfect skiing food.
Is that like how standing outside in subzero temps makes your facial muscles so difficult to work that anyone will start to sound like the MacKenzie brothers?
Nothing matches the Canadian version sold at the dirt tracks in Canada.
AClockworkGarage wrote: I'm surprised poutine hasn't made its way south before now.
I've been filing the same complaint for years, although it has been in southern Maine for a long time, at least near the water where nos amis du Nord come to visit.
I've also found it at a few places in Connecticut and Pennsylvania, but it's never as good as it is in Quebec at two in the morning.
There's a poutine stand in disney springs.
Woody wrote:AClockworkGarage wrote: I'm surprised poutine hasn't made its way south before now.I've been filing the same complaint for years, although it has been in southern Maine for a long time, at least near the water where nos amis du Nord come to visit.
I (technically) live on the Canadian border and not only do we have no poutine, but if I want a Tim Horton's soup brad bowl thing I have to drive a couple hours SOUTH. How wrong is that?
(Don't get the chili. Ever.)
conesare2seconds wrote: As business names go, this still ranks behind, uh, show bars actually named - wait for it - Spanky's (Jacksonville/closed) and Biggins (Daytona Beach/still hanging in there). I was always torn between giggling like a kid and thinking maybe it was a little beyond the pale. No, I haven't been inside either bar. I'm thinking the Stuffed Beaver will lead to some hilariously misunderstood Facebook check-ins.
I used to work at, and date a girl that worked at, the fuzzy hole in Knoxville Tennessee.
Wonder if its still there? I hope she ain't though.....
We have at least one place to get Poutine in Asheville. I haven't tried it yet though.
LopRacer wrote:
Now I HAVE to go and try... it's too close at 3.5hrs away to not try it... 
In reply to Ranger50:
Im 3 hours east. Meet you there?
So, if a child is born lactose intolerant in Canada, do they just die in infancy and the coroner report says "Failure to thrive" and that is that, like is what I assume happens in Wisconsin?
Y'know, Wisconsin is awfully close to Canada.
We endevour to be tolerant at all times and therefore are intolerant of lactose intolerance.
Knurled wrote: So, if a child is born lactose intolerant in Canada, do they just die in infancy and the coroner report says "Failure to thrive" and that is that, like is what I assume happens in Wisconsin? Y'know, Wisconsin is awfully close to Canada.
We just put them out on ice floes and let them float away at breakup.
Keith Tanner wrote: ... remember that there are only three ingredients in proper poutine: squeaky cheese curds, fries (preferably fairly chunky ones) and dark gravy...
I had (mistakenly) thought that my American friends and I had created the term "Squeaky Cheese" with regards to poutine. It is comforting to see a Genuine Canadian refer to it as such.
It's how you tell they're fresh. Heck, it's even on the bag for St. Albert cheese curds, which are the definitive poutine curd.
You guys know you can buy cheese curds, and that the other two ingredients don't require a rocket-surgeon to make at home, right?
You say that, and I've tried. Heck, I've got poutine gravy in the kitchen now. But you just can't duplicate the taste of good poutine from a chip wagon. Probably has to do with the age of the grease 
For those of you in the Ohio area, they have a pretty damn good imitation of poutine at Greenhouse Tavern in Cleveland, but they cleverly call them gravy fries. Fries cooked in duck fat covered brown gravy, fresh mozzarella cheese curds.
May not be exactly proper Cannuckian Poutine, but it's better than what I was served in Toronto.
Keith Tanner wrote: Probably has to do with the age of the grease
That's the secret. For good poutine, you need to get it from a place that sells a lot of it. And for really good poutine, the secret is in the gravy. It's not just "brown" gravy.
Around here, the McD's even sell "poutine"...
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