Orpheus
Well-Known Member
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.
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.