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01-27-2013, 05:35 PM
  #101
gunnerdom
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Quote:
Originally Posted by Zorro View Post
Really?! cause the few places I've been to in ottawa have sucked...which do u recommend?
I'll have to think about that one, not an expert. But I have smoked meat poutine in Gatineau all the time, most places are pretty damn good. Chelsea Pub as good smoked meat poutine as well as La Station in Hull. We have a couple of smoked meat places in downtown Ottawa, one on bank st close to cooper st, cannot remember the name.

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01-28-2013, 09:33 AM
  #102
Chris Nilan
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Originally Posted by Theosis View Post
Duck in poutine? Gross.
Yep, Four Seasons in TO used to have a roughly $40 plate of poutine, with a duck confit (poached in butter, not fat, though, iirc) on top of Yukon Gold fries.

It was just about the most pimped out thing you could imagine.

Then again, I'm a southwestern Ontario francophone and la poutine means something entirely different (not even close). It's as different again as the "rappie pies" are to to frites version.

When our family gets together, poutine is definitely with fowl (goose is best), the taters are mashed, and there's a quick, flat dumpling that soaks up the thin gravy (or thick broth) to go with it.

Imagine my horror when poooooooooo-teen arrived. Yuck. The stuff is about as gross as listening to anglos pronounce it.

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01-28-2013, 10:04 AM
  #103
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DAMN YOU HF!

Now I'm going for a smoked meat sandwitch and a poutine for lunch.
If I die young I'll tell my children to put (some) blame on you guys

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01-28-2013, 11:37 AM
  #104
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Oh damn

I shouldn't have started reading this thread. Now I'm just dying for a steak-onions-poutine with melted grated Swiss cheese on top.

:homerdrool:

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01-28-2013, 11:41 AM
  #105
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I just had a ****ing salad

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01-28-2013, 11:44 AM
  #106
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I like an aged extra strong/sharp cheddar for poutine cheese.

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01-28-2013, 12:36 PM
  #107
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thread needs more pics


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01-28-2013, 12:39 PM
  #108
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OMG this thread is making me hungry!

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01-28-2013, 12:46 PM
  #109
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Quote:
Originally Posted by walsy37 View Post
OK- I am having over a vegetarian and want to make a fake version of Poutine with gravy and cheese. Anyone have an idea of a recipe for vegetarian Poutine gravy?
I would use vegetable broth instead of beef or chicken for the gravy. As someone pointed out, you could use some powder sauce like mushrooms or pepper. You can also use Bechamel.

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01-28-2013, 01:02 PM
  #110
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i had a poutine at heavy MTL this year and it was sooooo good. nobody makes poutine like montreal does..hot dogs are awesome too.

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01-28-2013, 01:29 PM
  #111
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Quote:
Originally Posted by CastroLeRobot View Post
DAMN YOU HF!

Now I'm going for a smoked meat sandwitch and a poutine for lunch.
If I die young I'll tell my children to put (some) blame on you guys
And I'll tell your children that their daddy has a weak will when it comes to cheese curds.


For the record, anyone who suggested using ANYTHING but cheese curds for poutine is committing a sin. Poutine is cheese curds or bust.

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01-28-2013, 01:39 PM
  #112
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Quote:
Originally Posted by Strik_IX View Post
And I'll tell your children that their daddy has a weak will when it comes to cheese curds.


For the record, anyone who suggested using ANYTHING but cheese curds for poutine is committing a sin. Poutine is cheese curds or bust.
Good man!

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01-28-2013, 02:13 PM
  #113
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Originally Posted by Strik_IX View Post
For the record, anyone who suggested using ANYTHING but cheese curds for poutine is committing a sin. Poutine is cheese curds or bust.
Sorry to break it to you, but you can have a good poutine with other cheese too.

Curd is good because they melt nicely but they take like salty wax and because they are cheap (for the restaurants).

You should try a poutine with real cheese. I like a strong tasting cheese.

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01-28-2013, 02:20 PM
  #114
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If anybody gets hungry for poutine on route between Montreal and Ottawa, you might want to go to St-Albert Cheese Factory. They make awesome cheese curds. There's a small restaurant right next to it and they use the fresh curds direct from next door. Fresh curds makes a hell of a difference I have to say.

Also, if you're in the By Ward Market in Ottawa, Zak's Diner has a four-cheese poutine which is excellent. Or if you walk 10 min towards Dalhousie, there's a Smokes Poutinerie which has a pretty good Chicken Curry Poutine.

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01-28-2013, 02:26 PM
  #115
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The Snack in Sherbrooke makes awesome poutine with many different kinds

Their Double-Végé has lots of veggies in it and is great.

I tried their "Cochonne" yesterday. Regular poutine with lots of bacon in it (not bacon bits, real bacon), it was awesome.

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01-28-2013, 02:34 PM
  #116
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Quote:
Originally Posted by gunnerdom View Post
If anybody gets hungry for poutine on route between Montreal and Ottawa, you might want to go to St-Albert Cheese Factory. They make awesome cheese curds. There's a small restaurant right next to it and they use the fresh curds direct from next door. Fresh curds makes a hell of a difference I have to say.
Have to try that!

My Ottawa pick for poutine is Elgin Street Diner. They've been rocking some well-created variations for quite a long time, but also execute the basic poutine really well. I still prefer a good chipwagon experience, but I also have to hit an Elgin Street Diner poutine a couple of times a year, or for a particularly good/bad day.

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01-28-2013, 02:49 PM
  #117
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Quote:
Originally Posted by coolasprICE View Post
Sorry to break it to you, but you can have a good poutine with other cheese too.

Curd is good because they melt nicely but they take like salty wax and because they are cheap (for the restaurants).

You should try a poutine with real cheese. I like a strong tasting cheese.
BLASPHEMY !

I've tried many a poutine and no poutine with what you consider "real cheese" comes even close to curds for me. I'm way OK with adding any other ingredient, but changing the cheese is just wrong.

Also, you've served crap cheese curds if you feel they taste like salty wax, to me it feels like rubbery heaven.

My personal favorite is a Frank (merguez) poutine from La Banquise with extra meat sauce... mmmm mmmmm mmmm !

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01-28-2013, 02:57 PM
  #118
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You should all try Riviera curds from Wal Mart. They're great and they come from my town.

Plus, if you come down here during the summer, the dairy that does them has a great dairy bar that has fresh cheese, milk, ice cream, yogurt..... done the very same day.

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01-28-2013, 03:14 PM
  #119
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Originally Posted by Phil Parent View Post
You should all try Riviera curds from Wal Mart. They're great and they come from my town.

Plus, if you come down here during the summer, the dairy that does them has a great dairy bar that has fresh cheese, milk, ice cream, yogurt..... done the very same day.
When my partner and I would drive to her mom's in St-François-du-Lac, we made it a point to stop and get a big bag and eat it on the road. Really good but just a tad too salty. Have you tried the one in Bécancourt, I forgot the name; la Crèmerie maybe?

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01-28-2013, 03:18 PM
  #120
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Quote:
Originally Posted by coolasprICE View Post
Sorry to break it to you, but you can have a good poutine with other cheese too.

Curd is good because they melt nicely but they take like salty wax and because they are cheap (for the restaurants).

You should try a poutine with real cheese. I like a strong tasting cheese.
Poutine = curd cheese. No way around that.

And if your curds are melting, it's because they're not fresh. No wonder you don't know the glory of real poutine.

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01-28-2013, 03:19 PM
  #121
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Maybe it's just me but I prefer my poutine just the old fashioned way of fries, gravy and cheese...

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01-28-2013, 03:24 PM
  #122
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I had a poutine AND a smoked meat sandwitch @ Plaza Mcgill for lunch

They make a pretty good poutine, the sauce has a lot of black pepper.

I agree with Strik_IX, no cheese curds means no poutine. It might be good, but you can't call it poutine unless you have the rubbery squeak when you chew the cheese

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01-28-2013, 03:24 PM
  #123
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Quote:
Originally Posted by Strik_IX View Post
BLASPHEMY !

I've tried many a poutine and no poutine with what you consider "real cheese" comes even close to curds for me. I'm way OK with adding any other ingredient, but changing the cheese is just wrong.

Also, you've served crap cheese curds if you feel they taste like salty wax, to me it feels like rubbery heaven.

My personal favorite is a Frank (merguez) poutine from La Banquise with extra meat sauce... mmmm mmmmm mmmm !
Quote:
Originally Posted by overlords View Post
Poutine = curd cheese. No way around that.

And if your curds are melting, it's because they're not fresh. No wonder you don't know the glory of real poutine.
1. I said Curds melt nicely, ie: it doesn't dissolve but it does soften to a nice point.

2. Classic poutine is Cheese curd, not disagreeing. But what you guys are saying is like saying you can't have a good pizza unless it's mozzarella or whatever. I love love love stinky smelly old sharp cheddar cheese on my poutine.... cheese curds are more than anything used because it is practical for poutine.

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01-28-2013, 03:25 PM
  #124
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Originally Posted by Strik_IX View Post

My personal favorite is a Frank (merguez) poutine from La Banquise with extra meat sauce... mmmm mmmmm mmmm !
Imo, Banquise is a scam. Horrible.
I appreciate good food. I like montreal authentic joints like schwartz's, romados etc.. but Banquise which often does get included in this list is a scam.

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01-28-2013, 03:27 PM
  #125
CastroLeRobot
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Originally Posted by peate View Post
When my partner and I would drive to her mom's in St-François-du-Lac, we made it a point to stop and get a big bag and eat it on the road. Really good but just a tad too salty. Have you tried the one in Bécancourt, I forgot the name; la Crèmerie maybe?

The cheese curds from "Fromagerie Les Basques" in Trois-Pistoles are AMAZING, but its like a 475 km drive. And no, I don't go there for the cheese, its on my way to my inlaws.

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