Poutine Survey: Who here has eaten it? Who here loves it?

Joe(You're a better man than I, Gunga Din)Nation

Set will be along any minute now.

I really like good poutine.

What's not to like? fries/squeaky cheese curds/good gravy

Excellent poutine is found at food carts in Montreal and Ottawa. In winter.

Everything else is, well, good at best. Though good poutine is still a lovely treat.

Thomas almost stabbed me when we tried to train him to share poutine.



I've had some fancy/trendy versions, and have been to some posh restos that have make-your-own poutine buffets, but old skool is still best (to me).

It's just French Fries with Cottage Cheese and Ketchup.

The kind of thing a bachelor would make from the the last three edible items in his fridge.

Joe(Oh, Canadull)Nation

Poutine looks like one of those fake "regional" dishes that are only ever served to tourists.

Kinda like pie floaters in Australia, or beef jerky here in the states.

Sacrilege!

On Fundy we use poutine as chum for dogfish.
Ya cant eat dogfish neither

Everything tastes better covered in brown gravy.

No exceptions.

Banana split.

Tomato based sauce?

not in any poutine i've ever had

In the basic recipe for poutine, French fries are covered with brown gravy, and topped with fresh cheese curds. The French fries are of medium thickness, and fried so that the inside stays soft, while the outside is crunchy. The gravy used is generally a light chicken, veal or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, originating in Quebec.

I question the edibility of cottage cheese.

Yeh, I caught one once. No, that's a fib. My line got tangled with friend's line, she's the one who caught the dogfish.
I've never had poutine, not having been in the poutine area for more that a few days a long time ago.

So, from afar - it would depend on the fries, which I assume can vary re the potatoes and the process. And the gravy (I suppose there is a routine recipe but what do I know). And the cheese (what are cheese curls? if they are cheese curds, depends on the milk). How fresh and hot it is, or stale, as the case may be.

Of course I'd love to try it.

It sounds like a head rester, sort of like perfect mashed potatoes.

Meat? what meat? that doesn't sound right.

curds just sound terrible - like when you get curds in your milk - would you drink curded milk?

Yeck.

Well, yes, especially from the refrigerators of several of the bachelors I have known.

Joe(actually, I have been several of them myself.)Nation

I love squeaky cheese curds!!

Haven't been able to find any here. Probably could if I looked harder.

Do you eat cheese?

All cheese starts with curds, then the curds are pressed together to become cheese as we know it.

Fresh, squeaky cheese curds are fantastic. Used to have them once a week (Madison Farmer's Market), miss 'em a lot.

I’ll try anything once, well almost anything.

I think that's a regional thing - doesn't NB have a tomato-based sauce?

I'm used to the Ottawa/Quebec city version - light brown meat gravy with lotsa black pepper. mmmmmmmmmmm

Here and I thought you like cannoli.