SkyscraperPage Forum - Poutition to make poutine our national dish

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- - Poutition to make poutine our national dish (https://skyscraperpage.com/forum/showthread.php?t=199070)

Quote:

Originally Posted by vid (Post 5683794)

My mom says that she has been buying poutine since she was a kid, but I think Thunder Bay got an influx of Quebeckers in the 1970s when bilingualism was being pushed, so they probably brought it here with them. Quebec isn't really that far from here, anyway.

I have to agree with Kool Maudit that when I eat the specialty poutines with the toppings, it really doesn't feel the same as eating a normal poutine. It is basically just fries and cheese with beef stew on top or whatever.

Northern and Eastern Ontario, Acadia, were probably the earliest to jump on the curd and gravy train.

I've tried a few different concoctions but prefer the traditional standard: crispy fries that don't turn immediately to mush, fresh curds, and chicken sauce. St-Hubert makes a good sauce for home use. Swiss Chalet sauce would be good too.

Quote:

Originally Posted by MTLskyline (Post 5682158)

I tried Wendy's poutine the other day out of curiosity and I don't recommend it at all. The fries are not the right kind, the cheese did not squeak and they really skimped out on the gravy.

Tried it last weekend, I agree it's not excellent, but i find there is much better potential from that poutine than in most chains (mcd's, bk..) cheese curds would need not to be taken out of the fridge upon ordering but rather let them reach room temp (fresh daily would be even better) the sauce has a good taste but it would need a bit more, as for the fries, i thought they were good.