Poutine thread

[Anonymous No.11859751]

How do you like your poutine, /ck/?

[Anonymous No.11859801]

with tater tots

[Anonymous No.11859934]

Are the cheese curds necessary? Do they add that much of a tangy zing that I’m obligated to have them?

[Anonymous No.11859942]

>>11859934
Yes. It’s just as essential as having fries for poutine

[Anonymous No.11859950]

>>11859934
Yes.

[Anonymous No.11859953]

My local food truck guy does his poutine with sausage gravy instead of the brown gravy. It's superb

[Anonymous No.11859992]

When it's great it's great, but it's rarely great. In my experience you really need to be in Montreal or a decent sized Quebec city or Ottawa to get consistenly good poutine. Also I find the meme topping like bacon just fuck it up, rich beef gravy, cheese curds and well done fries.

There was a time when KFC poutine with their chicken gravy was actually my favourite and they used proper curds too but either my palette changed or it started to suck haven't had it in years.

>>11859934
Honestly shredded mozzarella isn't optimal but I'd say it's ok at least if it's hard for you to get curds, although the curds do give a much better final product.

[Anonymous No.11860053]

>>11859934
Okay leafbro, i know cheese is expensive and you have to smuggle them from the us border. But $70 of cheese per serving of poutine is not a big deal

[Anonymous No.11860183]

>>11859751
I made these 2 weeks ago.
>smoked meat
>bacon
>St-hubert poutine smoked bacon sauce
>caramelized onions
>Cheese fresh bought at fromagerie Boivin

[Anonymous No.11860193]

>>11860183
nice dog food! your dog must be eating pretty good! are you gonna post pics of your poutine now?

[Anonymous No.11860203]

>>11860193
Farme dont ta câlisse de gueule saleté de loyaliste à tête carré n'ayant ni culture ni littérature.

[Anonymous No.11860221]

>>11860203
im not reading that

[Anonymous No.11860441]

>>11860221
Just look at your mom tittes when she is giving you the milkies, I wrote you something with my semen.

[Anonymous No.11860623]

>>11859934
>>11859992
I found out that another good alternative to cheese curds (since theyre pretty expansive and the best way to buy them is straight out of the cheese maker shop) would be chunks of a cheddar brick, then again its not that optimal either but it does its own thing if you're desperate to have a homemade poutine.

>>11860441
>Blueberry poutine
Now I've seen everything.

[Anonymous No.11860668]

>>11859992
Agreed about toppings. Plain old poutine is best poutine, though I might be interested in giving something like >>11860441 a go. Honestly it's pretty rare that I have poutine and not think it's good. Not great, sure, but I think it's hard to not be just good.

[Anonymous No.11860736]

can someone recommend a recipe for vegetarian/vegan poutine gravy?

im amerifat trying to impress a girl and she won't eat gravy with animal fat
dairy is okay, obv, because of the cheese curds

[Anonymous No.11860834]

>>11860736
people seem to do it with vegetable stock and caramelized onions.
they add some soysauce or tamari for taste, and a bit of tomato paste for consistency.

[Anonymous No.11860918]

>>11859934
the "squick-squick" cheese is mandatory

[Anonymous No.11860923]

>>11859992
>good poutine in Ottawa
reeeeeeeeeeeeeeee stop your cultural appropriation

[Anonymous No.11860935]

>>11860203
esti l'rô, t'as crissement raison, qui garde sa vieille trappe ben étanche

[Anonymous No.11860939]

>>11860441
>blueberry poutine not using real bleuet du lac
what do they mean by this

[Anonymous No.11860947]

>>11860736
animal fat is the main ingredient of poutine, right after come the potatoes and the cheese

[Anonymous No.11860952]

>>11859751
Some aioli, carmelized onions, chives, and deep frying the curds never hurt.

[Anonymous No.11860975]

>>11860939
They use the bleuets they grow themselves amd their potatoes, it's in Saint-Ambroise... between Alma and Chicoutimi.