12 comments

  1. I have a Canadian friend (actually more than one – but one in particular), who tells me of poutine. It sounds lovely but I’ve never tried it. I have promised myself that I will, eventually. It’s become one of my ambitions in life.

  2. Oh, please. No. Not only poutine, but poutine from Montreal’s answer to Kentucky Friend Chicken. Worse. It isn’t fresh, but from a mix. And with a hangover?

    You have the gastric equivalent of diminishing returns. Well, that is until you start to digest.

  3. My girlfriend raved of the poutine and on her last trip to montreal she brought back a few of those packets. I was surprised the gravy was vegetarian. We made some poutine but the cheese didn’t melt properly but it still tasted pretty good and by good I mean salty

  4. Jez & Jonathan: Poutine isn’t much to make… AFAIK, it’s merely melted cheese and gravy on french fries… Not quite sure what the official poutine cheese is, but anyway, we made do with what we have and used the usual Japanese cheese that comes in a big bag with “cheese” written on it. As for the gravy, way too lazy to make that yesterday, plus we had that convenient powder bag that my now-ex-GF insisted on bringing back from our trip to Quebec, but it can’t be that hard to make.

    Domoni: Heh, sorry to gross you out 😉
    Truth be told, it was absolutely OK (most foods will taste OK when you have spent the whole night raiding an open-bar), even if it didn’t taste quite like the original poutine we had in Montreal…

    But I hear over here in Harajuku, there’s a place that sells the real “authentic Poutine from Manhattan”… maybe I should go check that 😛

  5. yes it is quite simple to make. I think the correct cheese to use is cheese curds, not cottage cheese, but straight up curds. There is no where here in portland to get poutine.

  7. Also, if you can find the thick-cut fries, not the steak fries but the thick ones that are square and long, that would already give your poutine some size. And curds it is. And when you pour the sauce over the fries, place some curds on the bottom and some on the top. Make sure the sauce is at a boil when you pour it on. I’ve lived in Montreal all my life and I had no idea that cheese curds were not easily found outside of here!

    (from a poutine fan in Montreal)

  8. Thanks for the tips, Eve!
    I’ll be sure to try and get better fries next time.
    As for the cheese… well, I’m sure you can find curds pretty much anywhere in the Western world.
    Unfortunately (for the cheese lover in me), here is most definitely not the western world. To give you an idea, my local supermarket (admittedly not the most comprehensive store in town) carries very exactly two sorts of cheese. Not one more. You got “Pizza Cheezu” and “Hokkaido Cheezu” (that comes as a small fluorescent orange brick, similar to cheddar, with even less taste if that was at all possible).

    Needless to say curds were not an option.

  9. I am from Quebec and live now in the US Southwest. No way to find the cheddar curd nor the authentic sauce to make the original taste of the POUTINE I know. Unless I make it Mexican style. Does anyone leaving in the Southwest know where to get these ingredient around?

  11. ahh poutine. if you’ve never had it try it. it is the best concoction ever created. It has many legends and both Drummondville and Victoriaville (both near Montreal) claim to have invented it. it has to be fresh french fries, white cheddar cheese curds (yes unfortunately hard to find outside of E. Ontario or Quebec) and smothered in chicken gravy. Good gravy is good gravy but the authentic “pout-sin” (Quebecois pronounciation) is made with a chicken gravy. Another key is the styrofoam container. It’s gravy proof. Unfortuanely bad for the enviro but we must make some sacriffices for poutine. i also read of someone double layering the cheese curds. a very good idea. make sure to make the gravy smoking hot. Please enjoy!! Vive la poutine!

  12. Hey hey hey…

    I am a Canadian, and I use to love eating Poutine as a student.
    I was walking around one day in Tokyo and I found a shop that sells Poutine.
    To my surprise there were two types. A Tomatoe base and Gravy base.
    I have not had a chance to try them, but they are being sold at BECKERS for 320 Yen. If you have a chance, I recommend you to go and try it.

    Maybe even tell us how the Poutine is down there…

    Take care,

Comments are closed.