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(Huffington Post)   Most food fads are stupid, but Subby is more than ready to bow down to our upcoming Poutine Overlords   (huffingtonpost.com) divider line 113
    More: Spiffy, food fad  
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4171 clicks; posted to Main » on 16 May 2014 at 12:41 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-05-16 01:08:30 PM  

brap: cgraves67: I'd like to try Poutine some time. I wonder if they serve it in northern Wisconsin, which I will visit soon.

They do but stick with the fried cheese curds.


Why would you do that?  It would kill the key textural component of poutine.  Hint- the cheese curds aren't used because of their flavour, but because of the variable meltability, mass, and fry adhesion.  With a fried cheese curd, you get none of this, other than bombs of melted cheese. 

johnnyboog: Drunk or hungover trumps all those. The majority of people only eat poutine if they are intoxicated.


A better 'booze sponge' has yet to be created.
 
vpb [TotalFark]
2014-05-16 01:08:45 PM  
Tellingthem:

But if you put the sandwich or pizza on french fries is it now poutine?

Not unless there's gravy.
 
2014-05-16 01:08:50 PM  

unyon: I don't actually have a problem with many fast food poutines.  they always get the fries right, and provided they're using the right cheese (which all of these are), then they're ok.  I would agree with A & W being the best of the bunch you listed, but I would put New York Fries' version above that.  I've only had KFC and Wendy's once, both were fine.  I didn't know you could get a poutine at McDonalds.


Considering I've only been to NYF once in my life, I'll certainly have to keep that in mind.

McD's has had their poutine since late last year, I believe, and it was only recently that I tried Wendy's (surprisingly good for one of the bigger names in fast food, I thought).
 
2014-05-16 01:10:19 PM  
Place in Seattle I frequent has Tater Tot Poutine plus fried Cheese Curds and yummy beer.

/ Super Evil
// Oh so awesome
 
2014-05-16 01:10:43 PM  

vpb: Tellingthem:

But if you put the sandwich or pizza on french fries is it now poutine?

Not unless there's gravy.


Heh...
 
2014-05-16 01:12:44 PM  
The wife is Quebecois. I've gotten pretty damn good at making the stuff, and I love it now.

/csb
 
2014-05-16 01:13:41 PM  

johnnyboog: brap: Poutine is great comfort food if:

A) It is completely freaking freezing outside
B) You are doing some seriously heavy physical labor
C) You are a fat thespian that is in the "bulking" stage for your Community Theater's Production of "Raging Bull."

Drunk or hungover trumps all those. The majority of people only eat poutine if they are intoxicated.


That's the only time I eat it.

The only other topping I will accept on Poutine is green onions. That's it.
 
2014-05-16 01:17:39 PM  

vudukungfu: Try One Federal in Saint Albans.


I note that they're topped with cheddar. Doesn't that render them into something non-poutine (though probably better based on the curds I've tried in Cannuckistan)
 
2014-05-16 01:22:26 PM  
You can get Poutine at the Milwaukee Public Market. It's not exactly like what you get in Quebec, but it's pretty good. The gravy's chicken-y and a little saltier, but it's made up for by the fries which aren't those weird Canadian dark brown things. And of course fresh cheese curds are easy to come by in Wisconsin.

http://www.wacheese-gifts.com/wisconsinStores/milwaukeeMenu
 
2014-05-16 01:23:03 PM  
I've never tried poutine, but the local college dive bar served gravy fries when I was there in the mid 90's. They were popular with drunk college students, and I thought they were pretty damn good. I can definitely see how adding cheese curds would make them even better. I kind of wish there was a place around here that you could get it so that I could try it.
 
2014-05-16 01:28:47 PM  

unyon: kindms: interesting people get all excited over cheese fries and gravy when they call it something french

Interesting that people that haven't tried it can't figure out why it's not just cheese fries and gravy.


Have had it. I was super pumped to try it after all these years of Canadians saying it was so awesome etc. I love fries, love cheese and love gravy.

So I figured it was going to be some kind of awesome experience. It was cheese fries and gravy. I was thinking the cheese curds would bring something to the table. Something unlike the many many places in the states that serve cheese fries. Nope. Just basically extremely mild cheese on good fries with a good gravy

I prefer a cheese which brings more to the table

But to try and say poutine is not cheese fries and gravy is dumb. That is exactly what it is.
 
2014-05-16 01:29:16 PM  

Sin_City_Superhero: Yeah, I'd like to try some poutine. I don't think I've ever had cheese curds, but I do love cheese.


That's almost a crime... but be weary, lots of crap curds out there.

flucto: Poutine sounds awesome in theory but every time I've had it it's been a big disappointment. The gravy seems like it's out of a big can, the curds are just lumps of tasteless white nothing. The fries are flaccid.

And that's in a country where they allegedly care about poutine.


There's hundred of places that you can get some, but only a few that will truly be as good as it should be.

Honestly, done at home is almost the only way to really get it right.

Find a really good place for the cheese curds, they should be still warm at the cheese fromagerie (actual cheese makers/factory/store) when you pick them up.  There should be a bit of brine, and they have to be lightly salty and squeak a LOT when you eat a few pieces.  The pieces should be medium sized, not huge chunks, nor tiny bits.

The gravy is a very individual thing.  My preference is a good 1/2 turkey and 1/2 BBQ type gravy (powder).  If you have actual broth (chicken or turkey) it's even better.  The gravy has to be thick, but no overly so, it must be HOT, it needs to melt the cheese in contact.  The flavour should by strong and not overly salty like many cheap powder type gravy can be...so make sure that you get good quality stuff or make some from scratch.

The fries have to be the real thing, cut not too thick (many overdo the thickness) and deep fried properly... aka blanched, cooled and re-friend until golden done in Canola oil.  They should be very crispy and not oily at all.  Again, served at hot as possible.  Very lightly salted if you like salty, but it the curds and the gravy are right, you probably shouldn't need any.


For a special treat, before you add the gravy, add a good scoop of a very thick/chunky meat/vegetables spaghetti sauce (again, needs to be very hot).  The more meaty the sauce is, the better.

Yes, that is correct... the sauce does NOT replace the gravy, the gravy goes over it.
 
2014-05-16 01:29:33 PM  

phaseolus: The gravy's chicken-y and a little saltier, but it's made up for by the fries which aren't those weird Canadian dark brown things.


Uh... you mean fresh-cut fries?

/Or sweet potato fries, but that kind of poutine's extremely rare
 
2014-05-16 01:32:02 PM  

mod3072: I've never tried poutine, but the local college dive bar served gravy fries when I was there in the mid 90's. They were popular with drunk college students, and I thought they were pretty damn good. I can definitely see how adding cheese curds would make them even better. I kind of wish there was a place around here that you could get it so that I could try it.


Trader joes has them in the frozen aisle. Its not bad for frozen food.
 
2014-05-16 01:33:08 PM  
Looks like it does not have mayo. Good. 'Cause I am 100% in agreement with Bruce Willis' Mayo rant from 'The Whole Nine Yards'
 
2014-05-16 01:35:18 PM  

Cyberluddite: Poutine tastes awesome and I definitely try to eat it at least once every time I'm in Montreal or other Canuck areas where it's popular, but check out the "nutrional" information for one serving of poutine (don't know how big the serving size is) that I found on the internets:

Calories 1,065
Total Fat 57 g
Saturated Fat 15 g
Total Carbs 112 g
Sodium 1,485 mg
Cholesterol 68 mg

As fat as Americans are now, imagine how fat we would be if poutine were as common in the U.S. as it is in some parts of Canuckistan. I'm sure the makers of LipitorTM would be thrilled if that happened, though.



As a T1 diabetic, those carbs equal about a day and a half of food for me.  Holy hell!
 
2014-05-16 01:36:03 PM  

kindms: I was thinking the cheese curds would bring something to the table. Something unlike the many many places in the states that serve cheese fries. Nope. Just basically extremely mild cheese on good fries with a good gravy


Then you get crap curds... good ones would stay fairly firm upon serving.  They will eventually melt to a gooey goodness, but the flavour would have been very different than just plain mild cheddar.

Lots of cheese makers are getting into doing curds as it's getting more popular, but very few places get them right.

St-Albert used to be the master race of Curds, but since their main factory burnt down a year (or two) ago, their secondary factories have not produced the same quality cheeses.

There's a "La Fromagerie" a couple of blocks from my house that's been getting better and better and lately, have replaced the St-Albert quality for me.

But again, from one store/factory to another, it's amazing how much difference there can be.

And with curds, they need to be fresh, aka still warm from the store, never been refrigerated.  Once they have been, they aren't the same.
 
2014-05-16 01:37:47 PM  

imfallen_angel: The fries have to be the real thing, cut not too thick (many overdo the thickness) and deep fried properly... aka blanched, cooled and re-friend until golden done in Canola oil. They should be very crispy and not oily at all.


So far you pass my food snob test.
 
2014-05-16 01:38:40 PM  
I have had something similar to poutine in Oklahoma (I think it was called "White Trash Poutine" or somesuch shizz). White gravy instead of brown. It was quite delicious.

The pictures in the linked article also look pretty tasty (eg, the food in the photos looks tasty).

I guess we're all fat because we can't be happy with just food. We have to have food on top of other food.
 
2014-05-16 01:45:16 PM  

flucto: imfallen_angel: The fries have to be the real thing, cut not too thick (many overdo the thickness) and deep fried properly... aka blanched, cooled and re-friend until golden done in Canola oil. They should be very crispy and not oily at all.

So far you pass my food snob test.


hehehe...

well I could have said, slap any frozen fries in that deep fryer at half-heat, that's got the same oil since your grandmother rinse her hair in it, grate some cheap dollar store cheese, and pop open a can of brown gravy and just dump the whole thing in the toilet bowl and eat. But it wouldn't be as appetizing, I believe.
 
2014-05-16 01:50:48 PM  
i've never had POUTINE. i'd love to try it, sounds like something i'd enjoy
so, yes, overlords...come to ft worth!
 
2014-05-16 01:52:42 PM  

flucto: vudukungfu: Try One Federal in Saint Albans.

I note that they're topped with cheddar. Doesn't that render them into something non-poutine (though probably better based on the curds I've tried in Cannuckistan)


Technically not poutine, because of the cheese. Curds are squeaky and have a texture of their own. Cabot cheddar melted is . .. well, I don't need to tell you about that.

the difference is if you made a grilled cheese sandwich (Which should be made with cabot cheddar) and used cheese curds, in stead, would it still be a grilled cheese sandwich?

that is the exact difference.

I welcome the ensuing debate from all sides. Then again, I'm going to be cooking pizza in a wood fired pizza oven this summer just east of Saint Albans in our town square for summer time events, so Potay-toe, Baun-Nah-nah. Whatever.  I like new ideas.
 
2014-05-16 01:53:31 PM  

unyon: ds_4815:Fox and Fiddle? Went there for the first time this week, had Korean BBQ pulled pork poutine, but a friend got the butter chicken one... had never seen it anywhere else prior.

No, Rose and Crown in Calgary.  It's off menu, but since both butter chicken and poutine are on-menu, it's easy for them.

Also, my ranked order of fast-food poutine if you dare to try such things:

1) A&W

2) Wendy's

100) KFC

∞) McDonald's

I don't actually have a problem with many fast food poutines.  they always get the fries right, and provided they're using the right cheese (which all of these are), then they're ok.  I would agree with A & W being the best of the bunch you listed, but I would put New York Fries' version above that.  I've only had KFC and Wendy's once, both were fine.  I didn't know you could get a poutine at McDonalds.

Cyberluddite:

Calories 1,065
Total Fat 57 g
Saturated Fat 15 g
Total Carbs 112 g
Sodium 1,485 mg
Cholesterol 68 mg

As fat as Americans are now, imagine how fat we would be if poutine were as common in the U.S. as it is in some parts of Canuckistan. I'm sure the makers of LipitorTM would be thrilled if that happened, though.

Let's get this out of the way- There's nothing, not a single thing, about poutine that is good for you.  It is starch with fat and salt, and entirely too much of all three of those things than a human should ingest.  It's only redeeming feature is that it is uncompromisingly delicious.  It's Canadian soul food.


Chez Ashton has the best fast-food poutine, bar none.
 
2014-05-16 01:55:50 PM  

kindms: mod3072: I've never tried poutine, but the local college dive bar served gravy fries when I was there in the mid 90's. They were popular with drunk college students, and I thought they were pretty damn good. I can definitely see how adding cheese curds would make them even better. I kind of wish there was a place around here that you could get it so that I could try it.

Trader joes has them in the frozen aisle. Its not bad for frozen food.


The closest Trader Joe's over 200 miles away, which is a little farther than I'm willing to drive.
 
2014-05-16 01:56:25 PM  

wellreadneck: Chez Ashton has the best fast-food poutine, bar none.


Never heard of them (only been to Quebec twice), but I love this tidbit on Wikipedia:

Chez Ashton is also famous for its winter promotion scheme. The price of poutine drops with the temperature. If the temperature is -30 degrees celsius, the customer receives a 30% discount on poutine.
 
2014-05-16 01:58:54 PM  
What I need to know now is how long until Taco Bell stuffs poutine into a taco shell?

/I just ate lunch but looking at pictures of poutine is making me hungry.
 
2014-05-16 01:59:34 PM  
ds_4815:

Also, my ranked order of fast-food poutine if you dare to try such things:

1) A&W

2) Wendy's

100) KFC

∞) McDonald's


these places...in the usa? they have poutine? or a reasonable facsimile?

i know a&w has tasty fried cheese curds...but from all i've heard, proper poutine is fries, brown gravy, and cheese curds (non-fried)

i've put lots of things on fries, including various gravies, cheeses, bbq meats, etc, but i've never actually had cheese curds, other than a&w's fried curds.

i want to know if there is anything special about the gravy, or if regular beefy brown gravy like you might have on your kfc mashed potatoes works. if so, we always have fries in the freezer, and i can get some curds
 
2014-05-16 02:02:32 PM  

Cyberluddite: Poutine tastes awesome and I definitely try to eat it at least once every time I'm in Montreal or other Canuck areas where it's popular, but check out the "nutrional" information for one serving of poutine (don't know how big the serving size is) that I found on the internets:

Calories 1,065
Total Fat 57 g
Saturated Fat 15 g
Total Carbs 112 g
Sodium 1,485 mg
Cholesterol 68 mg

As fat as Americans are now, imagine how fat we would be if poutine were as common in the U.S. as it is in some parts of Canuckistan. I'm sure the makers of LipitorTM would be thrilled if that happened, though.


Wow. Yup. The fat are going to get fatter.  It's deep fried potatoes covered in gravy and cheese for farks sake.  I am honestly trying having a hard time thinking that obese people are either stupid or lazy.
 
2014-05-16 02:03:06 PM  

mod3072: kindms: mod3072: I've never tried poutine, but the local college dive bar served gravy fries when I was there in the mid 90's. They were popular with drunk college students, and I thought they were pretty damn good. I can definitely see how adding cheese curds would make them even better. I kind of wish there was a place around here that you could get it so that I could try it.

Trader joes has them in the frozen aisle. Its not bad for frozen food.

The closest Trader Joe's over 200 miles away, which is a little farther than I'm willing to drive.


we have a tj just south/sw of here...not a part of ft worth i usually venture to since i live north, but may have to make a trip to check this out!
 
2014-05-16 02:07:07 PM  

bungle_jr: ds_4815:

Also, my ranked order of fast-food poutine if you dare to try such things:

1) A&W

2) Wendy's

100) KFC

∞) McDonald's

these places...in the usa? they have poutine? or a reasonable facsimile?


None of the above locations in the U.S. have poutine, far as I know. Canuckistan only. Also, as a former A&W worker in Canada, I can tell you the only thing similar between the Canadian and U.S. locations are the root beer and the Burger Family... and even then, the standard toppings are different for each.

/We always made some fried something-or-other as staff creations, though
 
2014-05-16 02:13:29 PM  

jruland: what a putin overlord might look like:
[img.fark.net image 208x242]


Came for Vladimir Poutine references. Leaving satisfied.
 
2014-05-16 02:15:01 PM  
poutine eh?
 
2014-05-16 02:15:16 PM  

ds_4815: bungle_jr: ds_4815:

Also, my ranked order of fast-food poutine if you dare to try such things:

1) A&W

2) Wendy's

100) KFC

∞) McDonald's

these places...in the usa? they have poutine? or a reasonable facsimile?

None of the above locations in the U.S. have poutine, far as I know. Canuckistan only. Also, as a former A&W worker in Canada, I can tell you the only thing similar between the Canadian and U.S. locations are the root beer and the Burger Family... and even then, the standard toppings are different for each.

/We always made some fried something-or-other as staff creations, though


thank you for clarifying
now, if i go to a&w, get an order of fries, an order of fried cheese curds, take it home and put it together with brown gravy, would it be close to the real thing?
 
2014-05-16 02:15:23 PM  

bungle_jr: ds_4815:

i want to know if there is anything special about the gravy, or if regular beefy brown gravy like you might have on your kfc mashed potatoes works. if so, we always have fries in the freezer, and i can get some curds


Nope, it's not brown gravy. You can get a recipe online or order the sauce or mix or even cheese curds, I think.Use fries made from raw potatoes. I also like poutine galvaude, which has chicken and peas. Yes, I'm fat.
 
2014-05-16 02:17:12 PM  
Poutine!  Cause we're not fat enough yet.
 
2014-05-16 02:25:33 PM  
Why does Chicago need to import poutine when there are perfectly good horseshoes down in Springfield, IL just waiting to be ingested?

For those who have missed out:

1) Toast a piece of Texas Toast.

2) Put your favorite meat on top.
(Hamburger,Pork Tenderloin and Buffalo Chicken strips are all popular choices. Vegetarians use tomatoes, mushrooms or veggie burgers.)

3) Cover it in your favorite french fries.
(Shoestring fries, crinkle cut fries and steak fries are all popular choices.)

4) Now, cover all of that in cheese sauce.
(White Welsh Rarebiatcheese sauce is a popular variety, but just about any will do.)

I realize adopting horseshoes in Chicago would mean acknowledging Springfield is a place in Illinois (something Chicago people often forget about even though it's their capitol), but it's a homegrown favorite.

/Slingers are pretty popular down here in St. Louis -- sort of like a breakfast poutine, but also better.
 
2014-05-16 02:27:52 PM  
Poo teen and cheese turds?
 
2014-05-16 02:38:59 PM  

TuteTibiImperes: I was introduced to Poutine in Canada a little over ten years ago, and have been likewise confused about why it hasn't been more popular in the US. I mean cheese, fries, and gravey, how is that not the perfect food for Americans?

KFC even serves poutine in Canada, and it's good.

I suppose Disco Fries would be the US equivalent, though they typically substitute a melty cheese like mozerella for the curds.


Cheese fries, gravy fries, and various combinations thereof have been a New Jersey Diner staple since as long as I can remember (aka: at least since the 1970's). However, "New Jersey Diner Food" doesn't have the exotic name appeal like  "Poutine".

Poutine is to gravy fries what Sriracha  is to Tabasco sauce: a re-branding of the same cheap crap that's been available for decades.
 
2014-05-16 02:39:56 PM  

naughtyrev: I have loved poutine ever since I first went to Canada years and years ago - never understood why it didn't catch on here earlier, but I'm so glad it finally is. I went to Poutine Fest in Chicago a few months back, and I live just a few blocks from this place, so I'm constantly chowing down. As far as fast and good variety, this place is solid, and the portions are shockingly large. I love the pierogi poutine. There are, however, far better poutines to be had in more sit-down bar/restaurants in the nearby area, but definitely not the variety.

/Yes, I sound fat.


growing up in upstate NY, i never even knew that poutine wasn't a universal thing until i moved to boston a decade ago and people looked at me like i was crazy whenever i tried to describe it. most of them thought that cheese curd meant i was putting cottage cheese on the fries. Now those same people are going on about it like they invented it.

/now if they would import apple cider donuts, i'd finally be a happy camper
 
2014-05-16 02:41:29 PM  
I told my girlfriend I'm willing to try eating poutine, but she has to wash that damn thing first.
 
2014-05-16 02:42:15 PM  
OH yeah, they just opened a Trader Joe's up the street.
 
2014-05-16 02:44:37 PM  
One of my Quebec friends and I have been talking about this, and I can't for the life of me understand why it's not huge in America yet. You watch, though, the hipsters will end up making an utter sacrilege out of this holiest of dishes. That and yeah, people are gonna whine about all the calories (as they trot their way over to Hardee's for their Monster Thickburgers and jumbo fries).
 
2014-05-16 02:44:40 PM  

bungle_jr: i want to know if there is anything special about the gravy, or if regular beefy brown gravy like you might have on your kfc mashed potatoes works. if so, we always have fries in the freezer, and i can get some curds


There's some variation, but it's usually (mostly) beef gravy, although up to 50% chicken is acceptable.  It's usually *slightly* runnier- you're looking for it to penetrate and saturate the pile of fries and cheese curds, not sit on top.

There's plenty of recipes online.  The big thing is usually access to squeaky fresh cheese curds, and it looks like you've got that figured out.
 
2014-05-16 02:49:17 PM  

wellreadneck: bungle_jr: ds_4815:

i want to know if there is anything special about the gravy, or if regular beefy brown gravy like you might have on your kfc mashed potatoes works. if so, we always have fries in the freezer, and i can get some curds

Nope, it's not brown gravy. You can get a recipe online or order the sauce or mix or even cheese curds, I think.Use fries made from raw potatoes. I also like poutine galvaude, which has chicken and peas. Yes, I'm fat.


i looked at some recipes online just now...sounds fairly simple...butter & flour, etc...thanks!
 
2014-05-16 02:51:25 PM  
unyon:There's some variation, but it's usually (mostly) beef gravy, although up to 50% chicken is acceptable.

Point of order: A&W's is probably 25-50% chicken gravy, now that you mention it. All the other fast-food chains I mentioned earlier have beef gravy, *maybe* with the exception of KFC's.
 
2014-05-16 02:59:00 PM  

tlchwi02: naughtyrev: I have loved poutine ever since I first went to Canada years and years ago - never understood why it didn't catch on here earlier, but I'm so glad it finally is. I went to Poutine Fest in Chicago a few months back, and I live just a few blocks from this place, so I'm constantly chowing down. As far as fast and good variety, this place is solid, and the portions are shockingly large. I love the pierogi poutine. There are, however, far better poutines to be had in more sit-down bar/restaurants in the nearby area, but definitely not the variety.

/Yes, I sound fat.

growing up in upstate NY, i never even knew that poutine wasn't a universal thing until i moved to boston a decade ago and people looked at me like i was crazy whenever i tried to describe it. most of them thought that cheese curd meant i was putting cottage cheese on the fries. Now those same people are going on about it like they invented it.

/now if they would import apple cider donuts, i'd finally be a happy camper


You should have no problem finding apple cider donuts in MA. Any apple farm will have them in the fall. we invented them!
 
2014-05-16 03:01:58 PM  

ScreamingHangover: TuteTibiImperes: I was introduced to Poutine in Canada a little over ten years ago, and have been likewise confused about why it hasn't been more popular in the US. I mean cheese, fries, and gravey, how is that not the perfect food for Americans?

KFC even serves poutine in Canada, and it's good.

I suppose Disco Fries would be the US equivalent, though they typically substitute a melty cheese like mozerella for the curds.

Cheese fries, gravy fries, and various combinations thereof have been a New Jersey Diner staple since as long as I can remember (aka: at least since the 1970's). However, "New Jersey Diner Food" doesn't have the exotic name appeal like  "Poutine".

Poutine is to gravy fries what Sriracha  is to Tabasco sauce: a re-branding of the same cheap crap that's been available for decades.


I'd call it more of a variation on a theme than a rebranding.  Strictly speaking the cheese curds instead of shredded cheese sets poutine apart from disco fries.

Along the same lines Sriracha and Tabasco are both hot sauces, but Sriracha isn't the same thing in a different bottle.  The flavor profile is completely different with Sriracha being sweeter, garlickier, and thicker than Tabasco, but lacking Tabasco's fermented notes or vinegary kick.

If you look at the traditional 'Louisiana style' sauces like Crystal, Texas Pete, Frank's Red Hot, etc, those are all incredibly similar to each other though.
 
2014-05-16 03:09:37 PM  

TuteTibiImperes: ScreamingHangover: TuteTibiImperes: I was introduced to Poutine in Canada a little over ten years ago, and have been likewise confused about why it hasn't been more popular in the US. I mean cheese, fries, and gravey, how is that not the perfect food for Americans?

KFC even serves poutine in Canada, and it's good.

I suppose Disco Fries would be the US equivalent, though they typically substitute a melty cheese like mozerella for the curds.

Cheese fries, gravy fries, and various combinations thereof have been a New Jersey Diner staple since as long as I can remember (aka: at least since the 1970's). However, "New Jersey Diner Food" doesn't have the exotic name appeal like  "Poutine".

Poutine is to gravy fries what Sriracha  is to Tabasco sauce: a re-branding of the same cheap crap that's been available for decades.

I'd call it more of a variation on a theme than a rebranding.  Strictly speaking the cheese curds instead of shredded cheese sets poutine apart from disco fries.

Along the same lines Sriracha and Tabasco are both hot sauces, but Sriracha isn't the same thing in a different bottle.  The flavor profile is completely different with Sriracha being sweeter, garlickier, and thicker than Tabasco, but lacking Tabasco's fermented notes or vinegary kick.

If you look at the traditional 'Louisiana style' sauces like Crystal, Texas Pete, Frank's Red Hot, etc, those are all incredibly similar to each other though.



... and I predict the next "Big Thing" is going to be Pommes Frites served with a Tomato Vinaigrette dipping sauce.
 
2014-05-16 03:41:25 PM  
You guys are all pronouncing it wrong.
 
2014-05-16 03:43:24 PM  
Seriously Canada? Look at us. Look! Don't we look fat enough?
 
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