Poutine: Glorious or Gross?

[Floyd R. Turbo]

😋🇨🇦

[The Velveteen Ocelot]

1. I like it, but only in small doses.

It's way too heavy to eat more than a small helping.

[Floyd R. Turbo]

2. To be shared! 😋

[htuttle]

3. Yes.

[Floyd R. Turbo]

4. 😋

[pandr32]

5. Glorious!

But it has to be made right with quality ingredients. No canned or powdered gravy, and good--sized sturdy fries. I have seen oven--roasted steak fries work well, too. They need to be hot, nicely seasoned and crisp.

[Floyd R. Turbo]

8. Indeed! 😋

[CatMor]

6. Never had it so can't judge the taste...

but the photo makes it look gross.

[Floyd R. Turbo]

9. Looks are deceiving! 😋

[CatMor]

11. Very true.

[Wednesdays]

7. I've never had it, but

If it's well-made with quality ingredients, and not a plate of cheap glop, I'd try it in a heartbeat.

[Floyd R. Turbo]

10. 😋

[JDC]

12. Good until the fries get soggy, which is about 2 minutes

If you are lucky. Then it becomes a hungry man TV dinner gone horribly wrong. Gross.

[Fla Dem]

13. Exactly. Nothing worse than soggy french fries and cold gravy with cheese curds as a topper.

[Tikki]

14. Looks delicious...but my years of eating French Fries are over.

Wonder what the curds and gravy would taste like smothering steamed greens, like spinach?



Tikki

[Floyd R. Turbo]

17. You may be on to something! 😋

[lame54]

15. Poutine and Neil Young...

Oh Canada - you've given us so much

[Floyd R. Turbo]

18. Timbits! You left out Timbits! 😋

🇨🇦

[lame54]

20. I've so much to learn

[Floyd R. Turbo]

21. We all do grasshopper!

[lame54]

16. We carried a frozen poutine at work but it didn't sell well...

I put up a sign that read "aka gravy cheese fries" - sales took off at our store - shortly after that the company discontinued it

what's in a name?

[Floyd R. Turbo]

19. Bummer! 😢

[Leith]

22. I Would Love to Try It

But I'm 1,000 miles away from any place that would have authentic poutine.

[Floyd R. Turbo]

23. Bummer! 😢

[Generic Brad]

24. Why can't it be both?

Grossly glorious? Gloriously gross?

[Floyd R. Turbo]

25. It can! 😋

[GreenPartyVoter]

26. Properly made, it's great. But most of the time they aren't

made right.

[Floyd R. Turbo]

27. True! 😋

[haele]

28. Sausage gravy cheese fries?

My grandfather used to make something like that, but it would be more like pan-fried thin potato sticks (sort of like hash browns) and slivers of onions covered with a sausage gravy and "white cheese" fondue/roué (a mix of shredded Monterey Jack, Mozzarella, and sometimes Swiss cheese, because that's what you could get in Southern California supermarkets in the 1960's and 70's...) poured over it - and all fresh out of the pots and pan.

I had some "poutaine" from a fried food vendor cart at a soccer tournament once as a kid up in Vancouver B.C., and it was a rather quickly-cooling and nastier version of grandfather's breakfast dish with crinkle French fries, cheez-wiz and brown gravy, and no thin grilled onion slivers.

Very disappointing.

Haele

[Floyd R. Turbo]

29. Your grandfathers sounds good!

Traditional poutine consists of thick cut fries (I like mine double fried so they are crisp out and soft in, thick beef gravy, and cheddar cheese curds.😋

There are many variations depending on the locale.

My favorite is Dunn’s in Montreal. They also have the best ever Montreal smoked meat!😋

[haele]

30. Good fresh french fries are always double fried...

The two years in high school I worked "upscale" food service (a Fish and Chips shop near Greenlake in Seattle that was better than Ivarr's, in my opinion) for my spending and savings cash, I learned that if you have fresh-cut potatoes (remember to soak in ice-cold water for at least an hour after you cut them!), you do the first fry around 350 degrees around 7-10 minutes to cook to a pale gold, let drain (you can leave to drain up to 15 minutes), then flash fry around 450 degrees for another two/three to make them crispy and golden-brown.

The trick is timing the prep and the first fry batch to when you think the rush of orders will come in, so you aren't either left forcing people to wait while you have to prep a new batch, or you're left with two or three baskets of chips starting to go rancid because the expected rush didn't come in when you thought they would have. Frying the battered cod is pretty much the same. Season and chill, batter, pre-fry, then flash-fry to serve.

You can always leave the potatoes to chill for overnight, if you have to. But you do have to serve whatever was pre-fried within 15 minutes, or it starts going rubbery inside, even if you use the best oil.

Haele

[Floyd R. Turbo]

31. Yep!