Poutine : Chezz Style, a step by step guide to Enlightenment
Make poutine is an art, nay...tis an...well yeah, I guess it is an art. For most French Canadians, its engrained into the inner, deepest parts of our Subconscience (Jung referred to it as the Curd Archetype).
For others, however, the creation of this ambrosia remains a mystery...
Well today, I lift the shroud of obscurity and reveal to you all:
THE MAKING OF THE POUTINE: CHEZZ STYLE
Part 1: Preparation
Before we even set foot into the kitchen, there are a couple steps that we should take for precautionary reasons:
-Make sure there is plenty toilet paper...remember, this stuff is powerful:
Hmmm that could be a problem...
-Be sure that you are capable of calling 911 at any time (either for grease burns, cardiac failure, etc). Remember, if you live through the night, that Poutine was All Right!
Potatoes-Try buying organic, locally grown produce; Support your local farmers!
Gravy-Preferable canned gravy...or better yet "sauce"
Cheese-If you have curds, excellent;otherwise, a mozarella or cheddar will do
Vegetable Oil-I used Canola...but if you really want the Holy Heart Attack, just melt Lard
Peel your Potatoes:
Normally, 2 tatters would suffice per person, but these ones were on the smallish side and I'm freakin hungry!
Cut Potatoes into fries (Half an inch thick will do)
Watch out for those fingers!
Remember, clean as you go!
Pour oil into deep pan, fryer or wok (here, Im using a wok) and set on high heat:
Grease: OK to touch now; not so much later
Open can of gravy and pour into small saucepan:
I normally go for St Hubert Poutine Sauce, but I was only able to go to the coner store, so Heinz chicken gravy will do....*shivers*
Hint! :Thumbs Up:
Arrange your stove area in a way that'll give you plenty space to manoeuver: