Had some yesterday at Bar Sugo in Norwalk, Ct. Not your average Canadian dish but yowzahs!
Fries cooked in duck fat, the usual cheese curd, but the gravy was made of oxtails slow cooked with red wine. It was a brown gravy but VERY rich and bits of oxtail in it.
http://barsugo.com/
Sorry, no pics.
We get a lot of Canadians here and there is a little ice cream stand nearby that advertises it, but I have not tried it yet. Yet. But I will!
I make sure to stop somewhere for poutine every time I'm in Canada. Last time, I found a place that tops it with pulled pork. It was like eating happiness.
I'd love to talk about this, but I'm on my way to Bar Sugo in Norwalk...
In reply to 914Driver:
Does your son work there?
He's good friends with the owner, yeah he works there but no like an employee.
That make sense?
I had some at a bar in Montreal and now I wish I could find somewhere in Georgia that sells it. I know it's a Canadian thing, but french fries topped with cheese and gravy? How can that not be a home run in the south?
914Driver wrote: He's good friends with the owner, yeah he works there but no like an employee. That make sense?
Is it like a 711 type thing? They're not always open, but they're always doing business? 
I enjoy mine with Tim Horton's coffee
ultraclyde wrote: I had some at a bar in Montreal and now I wish I could find somewhere in Georgia that sells it. I know it's a Canadian thing, but french fries topped with cheese and gravy? How can that not be a home run in the south?
Because Americans don't seem to understand what gravy is. Seriously, why is it white? Weird. You also need proper cheese curds for it, I don't know what the cheese making industry is like in the US south.
Poutine is best when bought from a food truck. Not one of those Austin-style foodie trucks, a chip wagon parked at the side of the road. A bar is a good second choice. You don't have to put other stuff on it. Just good fries, cheese curds and beef gravy.
Poutine is the ideal ski food. It keeps you warm from the inside. And it's the opposite of Chinese food - you may not feel full, but you won't want to eat again for a day. Mmmmm.
In reply to Keith Tanner:
So it is the exact opposite of the "Frito Pie" that they were selling at Tulsa Raceway Park when nationals was there in 2013. It was nasty, gross, made you feel full yet starving, and made it seem colder somehow.
On the way home, I may have committed a hate crime against a random cornfield that I saw, out of spite. (Probably didn't.)
Keith Tanner wrote: Because Americans don't seem to understand what gravy is.
You take your gravy bigotry elsewhere!
There is room for all types of gravy on this fine planet. There are a few places here in town that serve really good, simple poutine. Of course, I don't know how authentic it is since I've never had it from Canada.
In reply to Keith Tanner:
Aside from sausage "gravy" I'm not sure what you're talking about.
As a Canadian, I can say that poutine is one of our national treasures.
Kenny_McCormic wrote: In reply to Keith Tanner: Aside from sausage "gravy" I'm not sure what you're talking about.
It's his standard reply about poutine/gravy related things. Like the US only has one type of gravy. 
My wife had the sausage gravy. Two eggs, 1.5" thick waffles and a bowl of crumbled breakfast sausage in a cream sauce, aka SOS.
Ian and I had octopus, then Truffle Fries wrapped with Poschutti (sp? = Pah-Shzoot). The octopus was great, you either flash it quickly or boil the crap out of it, any other way and it's chewy. This was so tender you could cut it with a fork.
If I lived 1/2 block away from this place like Ian does, I'd weigh 300 lbs. 
914Driver wrote: Truffle Fries wrapped with Poschutti (sp? = Pah-Shzoot).
Prosciutto. Italian cured / dried ham. Pronounced "prashzoot", very much like you heard it, but with an R near the beginning.
poutine needs more crumbled bacon content
If you really want proper poutine then go to Quebec.
Always made with cheese curds as Keith pointed out.
I don't care for the stuff but I enjoy having it on a summer afternoon at the chip wagon near Elgin, ON. I typically just have fries and curds. Never liked gravy on fries, prefer it on mashed taters.
In reply to Duke:
I've always heard it with the O on the end (pro-SHOOT-toe), but Italian is a very varied language and my grandfather was Sicilian. Aside from the occasional silent h, it's my understanding you pronounce every letter, including double consonants.
If you're doing prosciutto ham, find the stuff made in Spain using only Black Feet pigs. It's cured by dropping the humidity and raising the temp 1% every day for 18 months.
Oh my.
Duke wrote:914Driver wrote: Truffle Fries wrapped with Poschutti (sp? = Pah-Shzoot).Prosciutto. Italian cured / dried ham. Pronounced "prashzoot", very much like you heard it, but with an R near the beginning.
Keith Tanner wrote: Because Americans don't seem to understand what gravy is. Seriously, why is it white? Weird. You also need proper cheese curds for it, I don't know what the cheese making industry is like in the US south. Poutine is best when bought from a food truck.
I first had it rue Sainte-Catherine in Montreal in the early 90s. I was hooked. I introduced my wife, who is a Southerner, to poutine and she took to it like a duck to water, though she does like to add carmelized onions to the gravy.
I have found that several truck stops along northern I-91 in Vermont offer excellent poutine.
You can get fresh cheese curds out in Western NC that are still squeaky, but in most other places they aren't fresh enough.
captdownshift wrote: poutine needs more crumbled bacon content
I think that was an option at Smoke's Poutinery in Toronto. They also have a triple pork - pulled pork,bacon, and sausage. I may try that next time.
z31maniac wrote:Kenny_McCormic wrote: In reply to Keith Tanner: Aside from sausage "gravy" I'm not sure what you're talking about.It's his standard reply about poutine/gravy related things. Like the US only has one type of gravy.
Maybe it's just Colorado that is gravy-challenged. Haven't had any good stuff since I moved here unless I made it myself.
You can get decent curds here, but you have to look pretty hard for them. Squeaking is a requirement!
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