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(LA Times)   If you wanted to be sure that Canadians love poutine, McDonald's just confirmed it   (latimes.com) divider line 138
    More: Obvious, Mcdonald, Canadians, lovers  
•       •       •

7635 clicks; posted to Main » on 05 Dec 2013 at 9:16 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



138 Comments   (+0 »)
   
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2013-12-06 12:58:06 AM  

BATMANATEE: kling_klang_bed: BATMANATEE: kling_klang_bed: BATMANATEE: kling_klang_bed: REALLY?!?
Look at what we eat here in America, especially what we eat at fast food places, and you don't think McDonald's wouldn't see the business op? And it'd be cheap for them to make.
I'd be amazed if some variation, since we don't feel like calling it something fancy and foreign, will pop up.

Any ideas what they'd call that variation?

Minnesota Freedom Bowl?

Good, but perhaps it'd have to include 'Mc' in there. Remember, it's McDonald's.

[www.tagg.org image 438x512]

Which reminds me, gotta Youtube Snog's 'Corporate Slave' while I think of a title for the Americanized version of the dish.
PS, McDonald's actually sued them for this (no surprise). Dave Thrussell made for one good interview as well!

Minnesota Style McFreedom Bowl then. They could have a whole line of regional McFreedom Bowls. Fries with salsa and bathtub cheese for the southwest, fries smothered in seafood chowder for New England, etc. I need to patent this idea right away.

[i1.ytimg.com image 480x360]

Or just deep fry a cow!!!!

If we put it on a stick we can sell it at the state fair!


And salsa would be too healthy. Gotta add some bacon fat, and some shiat no can pronounce. Those add-ons that people can't. they pronounce they can biatch about.

Can we go with 'The McAnadian' . Perfect!
 
2013-12-06 01:04:55 AM  

apoptotic: I'm not surprised. Even in western Canada, KFC and Dairy Queen have been serving poutine for years.


Came here to say this. ^^^

I believe Toronto and certainly Montreal McD's had offered poutine when I used to commute there; or perhaps it was local to the McD's I stayed near.

Never had any at McD's because I just assumed it would be unholy compared to traditional Mom 'n Pop restaurant poutine I'd been introduced to.
 
2013-12-06 01:06:39 AM  

austin_millbarge: Ohlookabutterfly: Lol at all the 'muricans bashing Canada. Spend your time off kicking puppies too, you illiterate, inbred farktards? Also, KFC poutine is awesome.

Hey buttface, I'm American and I love Canada so shut your farking poutine gorged pie hole you hoser.


QFT, with love
 
2013-12-06 01:10:49 AM  

kling_klang_bed: BATMANATEE: kling_klang_bed: BATMANATEE: kling_klang_bed: BATMANATEE: kling_klang_bed: REALLY?!?
Look at what we eat here in America, especially what we eat at fast food places, and you don't think McDonald's wouldn't see the business op? And it'd be cheap for them to make.
I'd be amazed if some variation, since we don't feel like calling it something fancy and foreign, will pop up.

Any ideas what they'd call that variation?

Minnesota Freedom Bowl?

Good, but perhaps it'd have to include 'Mc' in there. Remember, it's McDonald's.

[www.tagg.org image 438x512]

Which reminds me, gotta Youtube Snog's 'Corporate Slave' while I think of a title for the Americanized version of the dish.
PS, McDonald's actually sued them for this (no surprise). Dave Thrussell made for one good interview as well!

Minnesota Style McFreedom Bowl then. They could have a whole line of regional McFreedom Bowls. Fries with salsa and bathtub cheese for the southwest, fries smothered in seafood chowder for New England, etc. I need to patent this idea right away.

[i1.ytimg.com image 480x360]

Or just deep fry a cow!!!!

If we put it on a stick we can sell it at the state fair!

And salsa would be too healthy. Gotta add some bacon fat, and some shiat no can pronounce. Those add-ons that people can't. they pronounce they can biatch about.

Can we go with 'The McAnadian' . Perfect!


Obviously the McSalsa would be mostly corn syrup, ketchup, catsup, sriracha and sodium benzoaite.
 
2013-12-06 01:18:45 AM  

apoptotic: I'm not surprised. Even in western Canada, KFC and Dairy Queen have been serving poutine for years.


As have Harvey's, A&W, Costco, lots of places.  I had my first poutine in Quebec in the '80s, but had a hard time getting cheese curds here in the West until the mid-90s.

DownDaRiver: What is it with you wierdos and your obsession over discussing poutine?
For frickin sakes
Its fries, cheese and gravy
Have you never been to Scranton?


If you think that any old fries, cheese and gravy makes Poutine, then that explains what it is that you're missing.


JasonOfOrillia:
//Had to look up what "Canadian Bacon" was because Americans keep talking about it like it exists
///In 37 years and many Provinces, have never seen it in Canada

Seems the same as peameal bacon.  I have had many slices of it on buns.  It can be found all around Toronto.


Correct.  It can be either pea meal or back bacon.  Americans sadly just don't seem to understand the many, many, variations of bacon that are available for different applications.
 
2013-12-06 01:27:37 AM  
I've never tried Poutine, but I just noticed that Trader Joe's is selling it (frozen section).

Anyone tried their's? Is it good?
 
2013-12-06 01:30:53 AM  
OK now that I have read the description and it is not what I thought it was....

I am all about trying it now...
 
2013-12-06 01:35:26 AM  

apoptotic: I'm not surprised. Even in western Canada, KFC and Dairy QueenMcDonalds have been serving poutine for years.


The French call it Poutine,

i.imgur.com
 
2013-12-06 01:41:40 AM  
If you can't eat it, at least you can sing it:

http://www.youtube.com/watch?v=I6i9EPz-K6U
 
2013-12-06 01:45:41 AM  
Meanwhile, in America........

ts3.mm.bing.net
 
2013-12-06 01:47:21 AM  

Fallout Boy: Bucky Katt:

Doesn't the gravy make the fries soggy?  Ick.

It does become a sloppy mess, especially towards the end. And this is Wendy's poutine I am talking about, so I'm not expecting much difference with Mcdonalds.


Doesn't Poutine mean "big mess" in French?
 
2013-12-06 01:47:23 AM  

kling_klang_bed: REALLY?!?
Look at what we eat here in America, especially what we eat at fast food places, and you don't think McDonald's wouldn't see the business op? And it'd be cheap for them to make.
I'd be amazed if some variation, since we don't feel like calling it something fancy and foreign, will pop up.

Any ideas what they'd call that variation?


Cheesy fries and gravy. What? Like they'd make it accurate?
 
2013-12-06 04:08:52 AM  
I thought the article was going to be about this;  upload.wikimedia.org I am disappoint.
 
2013-12-06 05:29:48 AM  

good_2_go: Even New York Fries has poutine...

[www.newyorkfries.com image 424x345]


NYF poutine is gross.
 
2013-12-06 08:28:10 AM  
Buffalo Wild Wings had a version of Poutine not too long ago. They deep fried their cheese curds cause 'Merica. I live in Utah and we have fresh cheese curd in most of our grocery stores, in the deli area.
 
2013-12-06 08:53:16 AM  
I tried the poutine at Harvey's once. My bottom was NOT amused.

Go to a roadside diner & get the real deal.
 
2013-12-06 09:29:33 AM  
You really need fresh cheese curds -- the kind that squeak a bit when you bit into them.

Nothing beats poutine from Quebec (or Northern New Brunswick for that matter)  I'm only a province away (New Brunswick) and yet it's still not as good.
 
2013-12-06 09:29:42 AM  
blogs.westword.com
 
2013-12-06 09:38:16 AM  
I've had Poutine here in Nebraska and while it was good, it doesn't hold a candle to Chili Cheese Fries.
 
2013-12-06 09:39:00 AM  

FreakyBunny: This is where you can get the best, unadulterated poutine anywhere. Made by two Korean geniuses who have unlocked the secret. It's fast, and it's food. But it's not fast food. It's distinct and perfect, not generic and meant to appeal to the masses. I go there no more than twice a year...any more would be unwise...and dangerously wonderful.

http://plus.google.com/106251733966450402844/about?hl=en


Given the size of Canada, you can imagine my thrill to find that the best poutine is within a half hour drive of me.

\won't say that the chip truck in the parking lot of the Canadian Tire on Merivale has the best poutine
\\but it definitely has the closest poutine
 
2013-12-06 09:44:35 AM  
It also helps to be in the catchment area of a good cheese factory.  St. Albert in eastern Ontario, Ivanhoe in the Belleville/Hastings area, Thornloe up north...  I was once sorely disappointed by some shredded mozzarella on my poutine east of Orillia.

My wife tells the story of a Francophone co-worker who frightened a chip truck worker by demanding "Who's your cheese?!?" before he would consent to order poutine.
 
2013-12-06 10:45:46 AM  
Meanwhile, in the grim English North...


lh6.ggpht.com
Chips and curry (good with salt and vinegar)

paulwaring.files.wordpress.com
Chips and gravy

cache.virtualtourist.com
Chips and mushy peas. Again, requires salt and vinegar
 
2013-12-06 11:29:03 AM  

wildcardjack: Quantum Apostrophe: Ambivalence: syrynxx: I would love to try poutine without driving to Canada and having them foist their socialized healthcare and marijuana on me while I'm eating.

Fries, gravy, cheese. It's not hard to make. Canada doesn't have some special poutine magic.

Cheese curds, buddy.

"A cheese curd is an orangish cheese byproduct that feels like Silly Putty but tastes a lot better. It was invented accidentally by UW cheese scientists attempting to create an object of pure cholesterol that would still squeak. Rats who are fed this remarkable food develop an unusual capacity to polka and drink beer."


Proud to be a Wisconsinite; you can't get decent curds outside of the state; ask my daughter in Indiana...
 
2013-12-06 12:23:25 PM  

syrynxx: I would love to try poutine without driving to Canada and having them foist their socialized healthcare and marijuana on me while I'm eating.


Canada has socialized marijuana?  That's it, I'm moving there.
 
2013-12-06 12:33:49 PM  

MustardTiger: Looks gross... Could care less. Canada sucks... Canadians still suck Sasquatch balls... 'Merica!


Take off, ya farkin' baloney tugboat.
 
2013-12-06 12:37:24 PM  
Hold the Cheese.

I like fries with gravy (on the side, for dippin') but cheese curds I can live without.

I tried the McLobster rolls. They weren't bad but not great. Good for a change. Despite lobster being dirt cheap at the wharf, it gets mighty expensive by the time it gets to Ontario. They put green onion bits in it which is a no-no. Lobster is too delicate to eat with onions unless they are microscopic and very mild, say Spanish onions diced to speck-sized bits. More lobster, please.

There was a hilarious ad for McDo made in Cape Breton, although it doesn't involve lobster rolls. Watch the cornucopia of awesomeness and hear a genuine Cape Breton b'y. They had lobster rolls in Cape Breton and possibly Halifax, Nova Scotia, years ago. Possibly in New England as well.
 
2013-12-06 01:30:16 PM  
I've never had poutine, and I wanted to try making it at home. Would I be really, really farking it up if I used slices of Kraft American cheese, instead of cheese curds? American cheese melts so nicely...
 
2013-12-06 01:47:11 PM  

Homr: Buffalo Wild Wings had a version of Poutine not too long ago. They deep fried their cheese curds cause 'Merica.


We just got BWW in Windsor (Ontario) and their poutine is actually surprisingly good.

/And non-deep-fried
 
2013-12-06 02:44:01 PM  

Sin_City_Superhero: I've never had poutine, and I wanted to try making it at home. Would I be really, really farking it up if I used slices of Kraft American cheese, instead of cheese curds? American cheese melts so nicely...


I think that would be like telling an Italian woman that her great grandma's secret sauce recipe tastes like Ragu.
 
2013-12-06 02:46:23 PM  

omahatattoo: Sin_City_Superhero: I've never had poutine, and I wanted to try making it at home. Would I be really, really farking it up if I used slices of Kraft American cheese, instead of cheese curds? American cheese melts so nicely...

I think that would be like telling an Italian woman that her great grandma's secret sauce recipe tastes like Ragu.


"But in a good way!"
 
2013-12-06 03:16:43 PM  
It's 'poutine' or worse, McPoutine.

That's not poutine.

That is all.

/no that's not all
// Canadian living in Quebec
/// Expert on poutine
//// Why yes, I AM fat.
//// slashies!
 
2013-12-06 03:18:01 PM  

Sin_City_Superhero: I've never had poutine, and I wanted to try making it at home. Would I be really, really farking it up if I used slices of Kraft American cheese, instead of cheese curds? American cheese melts so nicely...


God no.

It may even tasted decent, but. It would not match a poutine.

You also wouldn't want a really melty cheese, it should partially melt and get gooey, but still have largely intact curds.

If you really want to try one, getting imported cheese curds will make a passable poutine. Just know that it would be a lot better with fresh curds.
 
2013-12-06 03:31:16 PM  

dywed88: Sin_City_Superhero: I've never had poutine, and I wanted to try making it at home. Would I be really, really farking it up if I used slices of Kraft American cheese, instead of cheese curds? American cheese melts so nicely...

God no.

It may even tasted decent, but. It would not match a poutine.

You also wouldn't want a really melty cheese, it should partially melt and get gooey, but still have largely intact curds.

If you really want to try one, getting imported cheese curds will make a passable poutine. Just know that it would be a lot better with fresh curds.


Thing is, I don't think I've ever had cheese curds, and I'm not sure if I'll like them, or even where to buy them. But I've got fries, gravy and a few different types of cheese (Swiss, American & pepperjack) at home. But you're saying that I shouldn't use a nacho-type melty cheese, like Velveeta huh? What about hot fries covered with pepperjack, and drizzled with brown gravy as a cheap-o poutine knockoff? Or am I getting too far from what poutine is supposed to be?
 
2013-12-06 03:43:19 PM  

Sin_City_Superhero: I've never had poutine, and I wanted to try making it at home. Would I be really, really farking it up if I used slices of Kraft American cheese, instead of cheese curds? American cheese melts so nicely...


Oh dear god no!  Just use Mozzarella.

If you live near an Italian specialty place try and get Caciocavallo a Filata (hanging cheese). It's a great melting cheese that tastes like a slightly stronger mozz.
 
2013-12-06 03:53:41 PM  
Americanized poutine already exists - french fries with beef gravy and broiled American cheese slices.

It's called "Disco Fries" and it's been on every New Jersey diner menu since the name was modern.
 
2013-12-06 06:58:12 PM  

Sin_City_Superhero: dywed88: Sin_City_Superhero: I've never had poutine, and I wanted to try making it at home. Would I be really, really farking it up if I used slices of Kraft American cheese, instead of cheese curds? American cheese melts so nicely...

God no.

It may even tasted decent, but. It would not match a poutine.

You also wouldn't want a really melty cheese, it should partially melt and get gooey, but still have largely intact curds.

If you really want to try one, getting imported cheese curds will make a passable poutine. Just know that it would be a lot better with fresh curds.

Thing is, I don't think I've ever had cheese curds, and I'm not sure if I'll like them, or even where to buy them. But I've got fries, gravy and a few different types of cheese (Swiss, American & pepperjack) at home. But you're saying that I shouldn't use a nacho-type melty cheese, like Velveeta huh? What about hot fries covered with pepperjack, and drizzled with brown gravy as a cheap-o poutine knockoff? Or am I getting too far from what poutine is supposed to be?


Go to a cheese shop (if you live in a city there must be one around) and you should be able to get some cheese curds. They will be imported from somewhere like Wisconsin and a couple days old, but should make a passable poutine.

Sure, try it with a slice of cheese, but I am going to say it isn't really poutine.

Cube mozzarella is probably about as close of an approximation as you can make. Don't try to fully melt the cheese, it just needs to become good and gooy from the heat of the fries and gravy.
 
2013-12-07 02:25:23 AM  

FDR Jones: phillydrifter: fries are just carbs which means weight gained.

It's been a while since I took microbiology, and I never paid much mind to the Atkins fad, but I don't believe this is true. I would think the meat-fat in the gravy and the milk-fat in the cheese curds are more likely to make you gain weight than the potatoes.


You obviously know nothing about biochemistry.
 
2013-12-07 07:44:30 AM  

Abacus9: FDR Jones: phillydrifter: fries are just carbs which means weight gained.

It's been a while since I took microbiology, and I never paid much mind to the Atkins fad, but I don't believe this is true. I would think the meat-fat in the gravy and the milk-fat in the cheese curds are more likely to make you gain weight than the potatoes.

You obviously know nothing about biochemistry.


Carbs=weight gained? There is no way it's that simple. As long as your net caloric input is roughly zero, I don't see how carbs are a problem. It's more accurate to say an efficient metabolism=weight gained.

But thanks for just sniping in to criticize me with no further explanation. You're a great help, and probably fun at parties.
 
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