Mmmmmm ...... Poutine.

Keith Tanner wrote:

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.

You call that runny crap gravy?? That's not gravy, that's colored water. Real gravy has chunks of liver, gizzards, egg, neck meat, onion, mushroom, sausage and the scrapings off the bottom of the pan in it. The other thing, can't you find something other than cheap ass fries to put it on. How about a steak, or a chicken, maybe some shrimp or oysters. Gravy and fries, that's not food. You want something on fries, try chili and cheese and serve it as an appetizer before you get to the real food.

I've never had it, probably never will. Southern food FTMFW. There's a reason we die fat and happy.

Since moving to Quebec, I've warmed up to poutine somewhat. Fresh curds are the best and pretty easy to find here. I've found that if your curds are a few days old, you can zap them in the microwave for 10-15 seconds to get some of the squeak back. Cold curds don't squeak nearly as well.

Kenny_McCormic wrote: 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.

My wife's grandfather was from Naples, and he dropped the last syllable of damn near everything he said, so I assume as you say, it is a regional thing.

Keith Tanner wrote: Because Americans don't seem to understand what gravy is. Seriously, why is it white?

You'll roux the day you said that ...

Mother Sauces

If there's one thing on this planet that I want to try, it's Poutine. It seems like it's right up my alley.

Fries? Check. Love fries.

Gravy? Check. I like that too.

Cheese curds? I have no idea as I've never had them, but I love cheese, so yeah!

But Prosciutto? I'll save that for my sandwiches, thanks. And I'm SUPER Italian.

I first encountered Poutine on a trip to Montreal. It was very much the real deal, squeaky curds, brown gravy and everything.

On a recent trip to Vancovuer, my wife and daughters were served Poutine with mozzarella (and no it was not 'Italian-style' or anything - they just ordered regular old Poutine). I got "Poutine" with shredded cheddar from a food truck here in Seattle. Some people just don't get it.

SilverFleet wrote: Cheese curds? I have no idea as I've never had them, but I love cheese, so yeah!

I just had a small bag from le Fromage au Village out of Lorrainville Quebec. You're missing out.