It's been a while since I've updated my poutine page, so I figured it was about time for some new poutine adventures. Click on the photos for bigger images.
Another classic gravy shot. Doesn't it look delicious? Here's a hint for vegetarians: if you buy the "St. Hubert" brand poutine sauce in the sachet format, it appears to be veggie compatible, so you too can enjoy poutine.
Some delicious cheese curds brought back from a small shop called Beecher's in Pike street market in Seattle. They were nice and squeaky.
A couple of nice poutines. This was an experiment with "home cut" shaped fries.
These photos are from the classic "La Belle Province" location at the corner of St. Laurent and St. Catherine streets in Montreal. This is the only location I've been where you get consistent double-layering.
If you're at the classic Belle, you've got to get the classic poutine meal: the poutine and "steamé" with a Pepsi. You should absolutely get your steamé "tout garni". In a pinch, a pogo may be substituted for the steamé, but make sure you get a styrofoam cup of "moutard" for dipping.
There's nothing like the surprise of finding the hidden cheese curd layer. Mmm...delicious...
Poutine on a plate?
Welcome to my poutine page. Right now, I've just some pictures, but soon I will be filling this page with exciting poutine related information.
These pictures are from a poutine extravaganza I recently held right here in my apartment in the US of A. My friend Wojtek imported the cheese curds and poutine gravy after a trip back to the motherland.
A fry cutter: essential. You're not going to make that poutine with frozen fries, are you?
Soaking in cold water. Helps crispyness.
The other essential: cheese curds. (A bit out of focus.) A poutine is NOT a poutine without cheese curds. Absolutely no substitution allowed!
A nice deep fryer is important. This is the original poutine machine fryer: it's got a 1.5 litre oil capacity, thermostatic temperature control, and a 1500 watt heater.
The gravy is another key. Don't even think about asking for the secret recipe.
The potatoes happily frying away, on their way to becoming frites.
The final product, again out of focus. (Damn camera.) Note the even gravy and curd distribution. Curds are _not_ mixed in: they are placed on top of the fries, and then soaked with gravy. A sophisticated poutine implements a layering system.
Poutine in action. Note how the softened cheese curd is forming a thick string from the fork to the poutine. This can be recognized as the sign of a good poutine.
Me and my friend Kiran ran a (short lived) poutine business out of our residence room in first year. Doesn't the poutine meal deal sound appetizing?