/ck/ - Food & Cooking

Poutine sounds disgusting. Fries cravy and cheese curds. Fucking terrible.

>>3828060
It's so fucking over-rated I cannot.

I've had poutine in Montreal at a little stand my cousin said I had to try, huge line. Not sure what it's called.

I'd agree with you that I prefer Ottawa's poutine to Quebec's, I live in Ottawa and so far my favorite I've tried is S&G on Carling, or the one on Bank and Sunnyside. Puts the stuff in Montreal to shame.

The appeal of La Banquise to me is that it's open 24/7 and has a wide variety of poutines. I don't think they make the best poutines in Québec.

>>3828065
S&G's is garbage but I don't want get into it with a fellow local. Try the chip shack next to Dominion in the market and lemme know what you think.

>>3828077
Unfortunately the internet seems to be unanimous in its proclamation of La Banquis as the greatest of Montreal poutine places. It wasn't bad or anything. The line was crazy and my expectations were likewise huge. I've outlined my issues with it. Poutine can be fucking amazing... just don't go to a tourist trap in MTL and think you've had the real "best of the best"

>>3828050
what the fuck are those fries with gravy or something?

>Elitism over fries, gravy, and cheese
I love poutine as much as the next guy, but this is getting ridiculous.

I like Ashton's.
Or any hole in the wall small shop.

It's amazing to me that fried potatoes with salty meat sauce and cheese poured on top isn't more popular in the US.

>>3828184
Me too. I've always wanted to try poutine, but have never got around to making it myself.

any chicagofags tried badhappy? is it worth the crazy ass prices?

>>3828184
>what are chilli fries

calis
de
marde
de
tabarnak
de
crisse
de
ciarge
d'osti

I'm a 613 native and I like poutine from both areas. I tend to ignore claims to authenticity about food, because every town, city and region seems obsessed with being "the birthplace of (contested food X)." But I will agree that St. Albert curds are the best I've had. My favourite poutine is from La Pataterie Hulloise.

>>3828240
>gravy=chili

good chili cheese fries are disturbingly hard to find these days ;_;

>>3828274
>trusting another man with your chili

>>3828231
I've never seen such a pretentious place. The website with it's trendy uses of French annoyed me, the pictures of the place make it look like some kind of upscale wine bar. There curds look alright though.

How many beaver pelts is poutine going for these days?

>>3828050
mfw I will never have authentic poutine

Well, OP, maybe you shouldn't go to such a shitty poutine shop to eat?

>>3828260
The pictures look good but the curds are fairly small. Any other recommendations?

I'd love to whip up a batch of poutine at home. What's the proper gravy to use? Most recipes seem to call for chicken gravy but OPs is dark like beef gravy.

The only cheese curds I can get around here are these and they're fantastic on their own so I assume they'll be great in poutine.

http://store.beechershandmadecheese.com/p-38-fresh-curds-6-oz-tub.aspx

Any other tips/suggestions fellow Canuckistanis?

>>3828886
The quality of the gravy doesn't really matter, don't believe anyone who tells you to use a mirepoix and simmer beef bones for an hour. A can of cheap beef gravy will likely be good enough, perhaps cut it with a little red wine if you want to take a bit of the saltiness away. Alot of places in quebec use a powdered gravy mix with MAYBE a little chicken stock in it.

>>3828897
>>3828886
the quality of gravy matters almost the most.

buy St.Huberts gravy either from the store, or a supermarket and fix it up. once you have it once, you'll get the taste of how generally poutine gravy should be made, then you're welcome to make your own from scratch with that in mind. I'm not saying St.Huberts is the best, but it's by far the closest commercial equivalent. This is coming from someone who's family has lived in french Canada for generations. EVERYONE who lives around me does it this way. Fries should always be fresh cut and thick cut, cheese curds are where you have some leeway. The first 5 or so times you make it, try different brands/types of curds till you find you like personally. Kind of like what I said about the gravy but you won't be making your cheese curds from scratch.

>>3828933
>quality matters
>buy packaged st. hubert's gravy powder

nigga are you fuckin retarded?

>>3828060

Fries and gravy is common... adding cheese is good. I hate you narrow minded little food peons so much.
>>3828062

It's not overrated, it's fine.

Québecois here. I never like poutine and never got why people praise it so much, aside maybe from "QUÉBEC'S FOOD FUCK YEAH VIVE LE QUÉBEC LIBRE". It's really fat and pretty gross. I feel kinda sick after eating some.

Poutine is a drunk after party meal, nothing else... And you feel culprit after this, believe me.

>>3828954
nigger are you retarded? I said to use it as a basis to create your own.

>>3829479
>>3829748

My sentiments too.

It is awesome after the bar, but it is pretty fucking shitty overall.