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Poutine thread!

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Old
07-03-2010, 09:54 PM
  #51
Hank Scorpio
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Quote:
Originally Posted by Sargent Pepper View Post
Private Message me and ill send you cheese curds from St-Albert, Ontario.....great curds and perfect for poutine...Oh and St Albert is down the road from where Pouliot is from
The best curds in my opinion.

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Old
07-04-2010, 03:03 AM
  #52
LyricalLyricist
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Quote:
Originally Posted by Boardish View Post
La Banquise on Rachel is awesome too...
Overrated

Quote:
Originally Posted by CrewkHead View Post
Is it me or La Banquise is a little overated?
Sure they have an incredible variety but I was expecting a little more from the classic Poutine.

In my humble poutine taster opinion, Berthierville (at the arena) and the Henry in Joliette are some of the best poutine i've got.
And a very honorable mention to the warwick cheese festival. I dont know what curd cheese they were using but ouffffffffff.... something great.
It's not just you. I went there once, after drinking(where everything tastes good) and I didn't enjoy it that much. It was merely...okay. Nothing special.

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Old
07-04-2010, 05:33 AM
  #53
HarlemsFinest
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it's 3 ingredients. it should be easily accessible to all.

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Old
07-04-2010, 06:29 AM
  #54
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Quote:
Originally Posted by SB164 View Post
Patati Patata on St-Laurent street's pretty good.
The poutine sauce has an olive-wine like taste to it ... not a fan


The title to the yummiest yet junkiest. cardiac-arrest inducing poutine in the entire world goes to...........

Decarie Hot Dogs

It's been over a year since I last had their poutine ... too health conscious now to eat it again for at least another 4

Quote:
Originally Posted by HarlemsFinest View Post
it's 3 ingredients. it should be easily accessible to all.
the funny thing is , i don't know why people insist on using cheese curds.

A nice rich cheddar , cut up in thick chunks (or use a grater if you prefer) is really good too. Sauce and fries should not be too hot or it might over-melt.

I think cheese curds are used mostly because they don't melt too easily... and because they are cheap alternative for restaurants. Taste wise, it's bland. .

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Old
07-04-2010, 11:46 PM
  #55
Poulet Kostopoulos
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Originally Posted by ReVeuF View Post
The brother of my Grand-Father invented the poutine in Warwick, QC. You guys know they did not mix the sauce with the fries, the sauce was in a bowl.

http://fr.wikipedia.org/wiki/Fernand_Lachance

Fernand Lachance (1918 - 6 février 2004) était un restaurateur de Warwick dans les Bois-Francs au Québec. Il est connu pour avoir créé en 1957 un plat d'origine québécoise : la poutine.

Avant d'être restaurateur, il travaillait dans la construction.

Lorsqu'un client lui a demandé de créer ce met, il se serait exclamé « Ça va faire une maudite belle poutine ! », d'où le nom de la recette.

Aujourd'hui, ce produit se vend dans plusieurs pays du monde.

Il est mort le 6 février 2004 à l'âge de 86 ans. Il tenait encore les frites et le fromage servis chauds dans un plat avec de la sauce comme son mets préféré.


He is from my family
Looks like poutine did wonders on this great man. Poutine is the perfect meal.

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Old
07-04-2010, 11:54 PM
  #56
Hermamoud
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The foie gras poutine at Au Pied de Cochon is epic.


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Old
07-05-2010, 12:10 AM
  #57
FlyingKostitsyn
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Le coin de la patate in Quebec city (St. Roch) is awesome.

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Old
07-05-2010, 12:12 AM
  #58
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Originally Posted by CrimsonSkorpion View Post
Thanks to you all, I made poutine. It's done now.

Fries are crispy, poutine sauce is scalding hot and the curd cheese is melting all over the place. I took the advice of covering it up for a minute or two to let the cheese set in, and it worked wonders.

Bon appetit!
actually, the curds aren't supposed to melt. Usually a good sign of the curds being fresh are it's resistance to the heat and the squeeky noise it makes when u bit it. Hope your poutine was awesome.

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Old
07-05-2010, 01:42 AM
  #59
Pyrrr
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Quote:
Originally Posted by FlyingKostitsyn View Post
Le coin de la patate in Quebec city (St. Roch) is awesome.
Stratos Pizzeria also makes an awesome poutine.

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Old
07-05-2010, 02:39 AM
  #60
Garo
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Originally Posted by overlords View Post
actually, the curds aren't supposed to melt.
No, but it's still awesome.

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Old
07-05-2010, 12:13 PM
  #61
Ceux de Montreal
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I don't like Italian Poutine. I like when the cheese don't melt, but really, I'm not fond of cheese in poutine most of the time. I'd rather replace the cheese with chicken, even though I can enjoy poutine if the cheese is fresh.

My best poutine topping I've had is ''Raspoutine'' with peppers, onions, bacons and beef.

Brown gravy is the way to go, BBQ isn't bad but it just don't mesh the same with the cheese curds.

Ashton is delicious.
La Belle Province is disgusting.
Polar opposites.

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Old
07-05-2010, 01:27 PM
  #62
Bronn
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Quote:
Originally Posted by FlyingKostitsyn View Post
Le coin de la patate in Quebec city (St. Roch) is awesome.
Used to work on St Joseph East so i went there a couple of time and it's certainly OK but nothing earthbreaking.

I have seen better and no not Ashton which is completely overrated imho. I'm in hurry now but i'll list a few places once i come back tonight.

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Old
07-05-2010, 03:16 PM
  #63
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Quote:
Originally Posted by Sargent Pepper View Post
Private Message me and ill send you cheese curds from St-Albert, Ontario.....great curds and perfect for poutine...Oh and St Albert is down the road from where Pouliot is from
I just received some St. Albert curds from a relative visiting here from Pembroke, Ontario and made poutine last night. They DO make for great poutine! I can't wait for my next trip back to Montreal!

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Old
07-05-2010, 07:10 PM
  #64
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Quote:
Originally Posted by Ceux de Montreal View Post
I don't like Italian Poutine. I like when the cheese don't melt, but really, I'm not fond of cheese in poutine most of the time. I'd rather replace the cheese with chicken, even though I can enjoy poutine if the cheese is fresh.

You lost any and all credibility here.

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Old
07-06-2010, 06:25 AM
  #65
BeatsPerMinute
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Quote:
Originally Posted by HarlemsFinest View Post
it's 3 ingredients. it should be easily accessible to all.
Not so much. I'm living in Spain now and thanks to this thread I'm getting a ridiculous Poutine craving.

I'm looking online right now for recipes. Anyone have tips for home-made poutine from scratch?

I guess I could go for cheddar, but I'm even willing to try making my own cheese curds. I got time on my hands.

For the sauce though...yea, they don't sell St-Hubert here, so that I'm definitely making from scratch.

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Old
07-06-2010, 07:17 AM
  #66
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Old
07-06-2010, 08:24 AM
  #67
ClasslessGuy
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I brought some vegies and fruit for lunch and now i read this....

Because of you guys i will spend 10$ at lunch..... too bad for my lunch...

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Old
07-06-2010, 01:23 PM
  #68
Chris Nilan
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Quote:
Originally Posted by Habitant#1 View Post
I've been searching for the last little while that old thread about a guy making his own poutine. I live in Australia and I need a guide to make some poutine!

Help me out habs!
Okay, so I'm about to start a culture war, but here goes:

1. My mother and my mémé and several other mémés I know do not make poutine with frites and curds. It's more of an unleavened quick bread (flour, salt, water) like bannock that's cut into strips and dumped into poultry stock. Best in duck or goose, atchy. But, I'm franco-ontarian and that's how we roll au sud-ouest. This is also a generational thing whereas the Québec version is relatively new. It follows the etymology of the word and the fact that we have long been isolated and tend to have archaic modes of expression and practices in Southwestern Ontario--that and we're largely forgotten by the rest of the country.

2. My cwpfs tell me that there's a nord-ouest version that is a dessert that's kinda like a shortbread with whipped creme, blueberries and maple syrup. You may argue with the name but not the taste.

3. Don't forget "rappie pies" or la poutine râpée. Not bad. Last time I checked (last night), it's not a meal to a French-Canadian unless there's pork!

4. Oh, and you can get the fries and gravy crap at any Harvey's in Ontario and at school cafs everywhere. Yuck.

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