Orpheus

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is beer. But he also gave us..

POUTINE!

If you've never had poutine, you are in for a treat. It's a Canadian food (Quebecois actually) that has a long and storied history.

Basically it consists of french fries, smothered in cheese (curds) and gravy (bbq sauce.) The legend goes that some guy ordered it at a dive in rural Quebec as he was in a hurry. The chef threw fries, cheese, and gravy into a bag and it was dubbed poutine (a mess).

It's a fantastic after-drinking snack that was popular after the bars in Quebec. Being homesick from time to time, I've done my best to replicate it with stuff readily available in U.S. grocery stores.

1) Fries. I use McCain Five Minute Fries, but any fries will do.

2) Gravy. My parents smuggle me real Poutine gravy over the border, but when I'm low, I get a can of store brand or Franco-American (Kraft now I think?) chicken gravy, and add some spike seasoning and a dash of BBQ sauce. Real poutine gravy is tangy.

3) Cheese curds or chef style shredded mozza works well in place of curds.

Very easy to make. Bake fries and heat gravy. Put down one layer of fries, cover with cheese, ladle on a bit of gravy. Add rest of fries on top, cover in cheese, and ladle on rest of gravy. Serve immediately.

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JustDave

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That sounds awesome. I could definitely see myself eating that after drinking.

Or before drinking.

Or during drinking.

Evan!

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Is it typically served with an AED?

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.planned:
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zoebisch01

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Mmmm....another inspiration.

Last time I saw wings posted here I made some Chipotle Wings and ones I called 'Dragon's Breath' hehe.

Time for some Poutine. I have lots of brown stock in the freezer for such an occasion. Curds are easy to find here. Got potatoes and a dutch oven to fry them in. Maybe this weekend.

Thanks for the inspiration!

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iBeer

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Orpheus,
Being an ex-pat from Quebec myself (move to Ontario), the two loves that I left behind were my favorite brewpub L'Inox and my Poutine. Just to clarify to things though on poutine - the cheese curds MUST squeak (only the freshest cheddar cheese curds will do) and it's pronounced Poo-tin, not poo-teen.
The lack of fresh cheese curds is what got me into cheese making, and moving away from L'Inox got me into homebrewing ...

Vermicous

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I've never had it, but after watching Bourdain try various artery-hardening variations, I've vowed to try next time I am in Montreal.

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Kayos

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Is that the light version?

FlyingHorse

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I've had gravy fries with cheese, but only in places where if you called it a fancy French word, you'd get thrown out. Or worse...

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Dude

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Know any good cheesemaking forums?

MMM....I need to make this.

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Desert_Sky

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Spice this up with a good hefty helping of tobasco and mmmm, this sounds tasty