i want poutine damnit!

do you guys have a recipe?
the gravy thing is hunting me,
i can't make the right gravy!

 

Oh, god, that stuff's so good... I've had it once and I've been dying to eat it since. I went to a Canadian ex-pat pub in Covent Garden, London, and ordered it, but was this what I wanted? Nooooo - it was just chips with gravy and CHEEESE! Not even cheese curds. I could have accepted the chunky chips and gravy, but CHEESE?!

 

Ah well to an irish man i can tell ya that Poteen isnt gravy
peace and love

 

actually the poutine yu ate is not the original poutine ....it's just a concoctin some quebecer made with fries and gravy and cheese and called it that ......a poutine is an acadian dish that traces it's origins back to hungary ...it's made with potatoes and salt pork ........way better than fries with gravy

 

hungarian food is really good indeed!

 

hey, do you guys pronounce it Poo-teen or poo-tin? in BC we call it pooteen, but out here (east coast) its called pootin. guess because it's more frenchified that way.

oh, and where's did you have your favorite poutine? i had my fav at Big White, a ski hill near my house...

the gravy doesn't need to be anything in particular, just nice and thick and salty lol. no mushrooms. plain yummy dark gravy. or that lighter thick gravy that goes on chicken. IMO.

 

well, the gravy in this pub wasn't the salty thirst making goodness I remember when I had what was named to me as 'poo-tin'. It could have been on a sunday roast (shock, horror)

 

poo-teen seems to be the common anglaphone pronounciation, but I still say it poo-tin, sentimental value I guess

My favourite poutine was at this 50's style counter top dinner in Val d'Or (roughneck logging/mining city up in northern Quebec), which incidentily was across the street from my favourity bar in Val d'Or. It just so happened that said dinner was still open after last call, so of course I never went home without first stumbling over and having my fill. The thick globby congeled mass of frites, croites et sauce brune must have acted like a sponge in my belly, because I never had a hangover the following day.

If you want to have a REAL poutine you need chees curds, chips from your local, and preferably greasiest, chip truck, and sauce brune (or brown sauce if you want to go all anglo on me now). Now sauce brune isn't quite the same thing as just plain gravy, I won't even try to explain it though because, well, it's a complicated matter that even the poutine afeciacandos can't agree on.

 

here the first thing they ask in a restaurant when they see it on the menu is "is it a quebec poutine??" most restaurants here serve the original poutine.not the fires with gravy and cheese ...............but if you ask for it you can get it

 

that looks positively scrumptious

 

I love you for mentioning and I want it too dammnit!

 

okay, yovo

dish!

what's your recipe for sauce brun?

ps Aristartle, that plate of poutine needs a lid on it for a while to make the cheese all melty. otherwise it looks pretty convincing.

 

I ate the poutine rappe, growing up near Le Pays De La Sagouine, but I must say I didn't like them. I do like the poutine from Quebec, when they are made right. I like fresh big potatoes sliced and blanched before being fried. I take the HOT juices from a seasoned roast, and use it for the base of my gravy, whisking in a COLD mixture of water and flour. White cheddar curds!

 

Well even though it's true that the aficandos can't agree on a recipie and that it's not the same as plain ol' gravy, the real reason I didn't give one is cause I don't have one :&

 

Lol goto A &W XD

 

theres this resteraunt, in between wawa and the sault, small little cafe gas staition....man best fries and curds Ive ever had.....
man Im salivating thinking about the shit..mmmmmmmmm

 

mmm poutine


ever ate italian poutine you just put spaghetti sauce instead of sauce brune

im sure none of you guys can pronounce poutine like we do haha

dla poutine, calis

 

le pays de la sagouine doesn't make a very good poutine..i've eaten them there before ..caissie's a few miles away is so much better ....i'm about 7 or 8 miles from le pays de la sagouine

 

I've used those packets of dried Swiss Chalet gravy u find at the grocery store sometimes...