Poutine! The essence of comfort food!

[Compulsive Smoker]

CS, OMG , I love poutine but only fresh curd, fries and brown gravy (steaming hot enough to start a good melt to the curd on the fries). St. Hubert's out of Canada sells a poutine gravy mix that is excellent. Had a Dr. at my camp one weekend when we did homemade fries, Quebec fresh curd and St. Hubert's gravy. The Dr. said if we were his patients he would advise against eating poutine but since we weren't he said "this #&% is good" !

Thanks CM!

 

[Compulsive Smoker]

Screw work.
This is gravy we're talkin' about.

We need to discuss your sense of priorities.

Lol unfortunately gravy doesn’t pay for all the meat processing equipment I have yet to buy!

 

[Compulsive Smoker]

NICE. OMG a poutine thread! Been sorta waiting to bone up on it before trying it. Let's talk gravy. it's supposed to be duck based right? IIRC the hack is duck fat and 50/50 chicken beef stock?

Here is the gravy recipe she used…

 

[zwiller]

 

[Compulsive Smoker]

View attachment 740451

Lol that’s hilarious!

 

[Colin1230]

Being from Kansas I've never heard of poutine. OMG that looks delicious! Thanks Mike, @Compulsive Smoker , for the recipe and thread.

 

[Compulsive Smoker]

Being from Kansas I've never heard of poutine. OMG that looks delicious! Thanks Mike, @Compulsive Smoker , for the recipe and thread.

Sure thing! Let me know how it turns out for you!

 

[BugHunter]

I have never had it but it sounds great and looks the same. Her onions are perfect... IMO that's 50% of the deal right there. I have cheese curds in the freezer, purchased by the case for making beer-battered cheese curds (which I made 2 weekends ago for guests who were here, and they loved em). That's another addiction based in cheese curds...

Interesting gravy recipe too. I'll have to try this.

I'd be curious to hear about the fries in the pic, are they homemade and treated with something? I make my own fries (quite a process) so I can have made-ahead fries all the time. They're twice pre-cooked then frozen and take 3 minutes in the oil to complete straight from the freezer. I do 10 pounds (about 4KG) at a time, so I can simply grab frozen fries as if they were from the store, but much better. The process is from Kenji @ serious eats, and replicates McDonalds fries. (and boy does it, they're fantastic). I know folks get close to that look, taste and texture using just a vinegar/water bath to rinse them before cooking, but this method boils the fries first in that solution, then par-fries in oil at high temp. From there just 3 minutes in another high temp oil and Mmm mmm. Ever so slight a vinegar/salt flavor already in the fry, no external starch to darken and taste terrible. Just nice pale crispy/fluffy fries. And for cutting I bought a fry cutter specifically to make the 1/4" fries because I like them slender. I bet they'll make a great base for this dish...

 

[Compulsive Smoker]

I have never had it but it sounds great and looks the same. Her onions are perfect... IMO that's 50% of the deal right there. I have cheese curds in the freezer, purchased by the case for making beer-battered cheese curds (which I made 2 weekends ago for guests who were here, and they loved em). That's another addition based in cheese curds...

Interesting gravy recipe too. I'll have to try this.

I'd be curious to hear about the fries in the pic, are they homemade and treated with something? I make my own fries (quite a process) so I can have made-ahead fries all the time. They're twice pre-cooked then frozen and take 3 minutes in the oil to complete straight from the freezer. I do 10 pounds (about 4KG) at a time, so I can simply grab frozen fries as if they were from the store, but much better. The process is from Kenji @ serious eats, and replicates McDonalds fries. (and boy does it, they're fantastic). I know folks get close to that look, taste and texture using just a vinegar/water bath to rinse them before cooking, but this method boils the fries first in that solution, then par-fries in oil at high temp. From there just 3 minutes in another high temp oil and Mmm mmm. Ever so slight a vinegar/salt flavor already in the fry, no external starch to darken and taste terrible. Just nice pale crispy/fluffy fries. And for cutting I bought a fry cutter specifically to make the 1/4" fries because I like them slender. I bet they'll make a great base for this dish...

Thank you sir!

The fries are store bought. We put them in the air fryer till they are crispy.

I have done the par boiled fries using the Kenji’s recipe! They were amazing, but I didn’t have any on hand at the moment…

 

[Cattoon]

I made poutine a couple of weeks ago for the first time. I used frozen fries, McCormick beef gravy in the foil box and Dutch farms Queso Quesadilla cheese. It was pronounced delicious. I’m absolutely doing sautéed onions the next time. It wasn’t necessarily traditional but I like my cheese browned.

 

[Compulsive Smoker]

I made poutine a couple of weeks ago for the first time. I used frozen fries, McCormick beef gravy in the foil box and Dutch farms Queso Quesadilla cheese. It was pronounced delicious. I’m absolutely doing sautéed onions the next time. It wasn’t necessarily traditional but I like my cheese browned.

That looks great! I’d dig right in no questions asked!