Originally Posted by vid
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.