The Poutine Thread

[wonderpony]

Driving home this afternoon, I was thinking about what to do with an open jar of beef gravy. I also have potatoes to use up. I haven't had poutine in years. When I did, I made it with fries out of a bag.

Are you a poutine fan? Do you make it at home, and if so, how? Hungry Canadian wannabes are curious.

 

[tirolski]

I’d eat this.

Cajun Poutine Recipe • Tasty Twist on a Québec Dish! | Club Foody

With a delicious new twist on an old favorite, this Cajun Poutine is an amazing dish that is perfect to serve as a main course.

clubfoody.com

 

[witch hobble]

I feel like around me all the brewery/gastro pub type places have poutine these days, as well as a couple of the local food trucks. Then there is this place in Littleton that is a poutine restaurant:

Called Vulgar Display of Poutine. Revolving seasonal menu. It’s awesome.

One poutine thing I’m picky about is I don’t necessarily want the fries to have been drowning in thin gravy forever before I eat them. Problematic with takeout poutine.

 

[wonderpony]

I feel like around me all the brewery/gastro pub type places have poutine these days, as well as a couple of the local food trucks. Then there is this place in Littleton that is a poutine restaurant:
View attachment 12273
Called Vulgar Display of Poutine. Revolving seasonal menu. It’s awesome.

One poutine thing I’m picky about is I don’t necessarily want the fries to have been drowning in thin gravy forever before I eat them. Problematic with takeout poutine.

Wow! Yum! The pastrami one looks amazing!

 

[raisingarizona]

I feel like around me all the brewery/gastro pub type places have poutine these days, as well as a couple of the local food trucks. Then there is this place in Littleton that is a poutine restaurant:
View attachment 12273
Called Vulgar Display of Poutine. Revolving seasonal menu. It’s awesome.

One poutine thing I’m picky about is I don’t necessarily want the fries to have been drowning in thin gravy forever before I eat them. Problematic with takeout poutine.

Same with anything fried and put into a styrofoam to go container really but yeah, the gravy part definitely doesn’t help.

 

[Low Angle Life]

This was my dinner every night for a week and a half when in Whistler a few years back...

Nothing screams Whistler Bike Park vacation then being stoned out of your gourd, hands demolished by brake pump, being served a steaming heap of Poutine every night by a scraggly Kiwi.

 

[D.B. Cooper]

We've made it at home.

Are you a poutine fan? Do you make it at home, and if so, how? Hungry Canadian wannabes are curious.

Have got cans of poutine sauce occasionally when we go to Canada, but they tend to be very thin. Tried making my own sauce. While it wasn't great, I did mix it with a can. El perfecto. Thicker, but with full taste. In time I'll get better in sauce making.
Usually made with a bag of fries, then add cheese curds and sauce warmed in a pot. I prefer standard fries. Not overly crispy, no seasoning, no krinkle cut. Definitely not potato wedges.
Have also bought fries from a local restaurant known for its fries, then add the curds and sauce. I've never made my own fries; that's next. Those floppy, grease soaked small Quebec restaurant fries are the best.
I'm a bit of a purist. Any adding of other toppings seems to take something away. It's got to be cheese curds, though. Any other type of cheese is sacrilege. Good if you're having a pub night type of party with friends.

 

[witch hobble]

Same with anything fried and put into a styrofoam to go container really but yeah, the gravy part definitely doesn’t help.

Agree generally. But yeah, maybe gravy on the side for a to go poutine or cold weather outdoor eating.