Poutine
Chas
Your recipies for poutine
Becca
I have eaten Poutine made with fresh cheese curds, and I have had it
with finely shredded mozzarella and fontina cheese.
Becca <-----will eat anything...
pfre...@sprint.ca wrote:
>
> In article <34da769e...@snews.mnsi.net>,
> ccu...@mnsi.net (Chas) wrote:
> >
> > Your recipies for poutine
> >
>
> Poutine is greathang-over food and really simple to make!You need brown
> gravy,fries(but of course...)and cheese...It could be any kind of
> cheese,theyre's no definite poutine recipe...To had a Montreal twist,you
> could put smoked-meat in it...it's very good!!!in some regions of Québec,they
> also put pieces of chicken,even green peas!!!
>
> -----== Posted via Deja News, The Leader in Internet Discussion ==-----
> http://www.dejanews.com/ Now offering spam-free web-based newsreading
C.J. Fuller
We had a great version of poutine at the Athabasca Hotel in Jasper, in the
"Dead Animal Room" bar and grill. (That's not its real name, but it has
numerous taxidermied critters in it.) Poutine is something you have to
work to earn. Maybe it's time for another death march in the Canadian
Rockies!
Cindy
--
C.J. Fuller
<mailto:cjfu...@erickson.uncg.edu>
<mailto:cjfu...@mindspring.com>
mpa...@concentric.net
Chas wrote:
>
> Your recipies for poutine
what, pray tell, is <poutine>? TYIA
Mike Acord
Jojo5star
Don't feel bad Mike....I've seen many posts fondly describing (sort of) poutine
but no definitive answer yet, much less a recipe. I know MY curiosity is
aroused. Patience........
Jodi
Michel Boucher
On Sat, 07 Feb 1998 11:23:58 -0800, mpa...@concentric.net wrote:
>Chas wrote:
>>
>> Your recipies for poutine
>At the risk of seeming ignorant of sufficiently esoteric vocabularies,
>what, pray tell, is <poutine>? TYIA
> Mike Acord
That would be exceedingly gauche in some places, to ask what the food
of the gods might be...ambrosia perhaps, poutine certainly! The word
is far from esoteric, even to the untrained English eye and ear.
Foreign, maybe, but hardly esoteric.
Poutine is: French fries, with broken white cheddar curds on top,
covered with a gravy. Variations include: spaghetti sauce, beff
gravy, chicken gravy, brown sauce. Originally, the gravy was served
on the side, but soon became part of the dish.
Here, for all and sundry to read with bemused wonder in their eyes,
the true history of Poutine, as told to the Globe & Mail correspondent
Tu Thanh Ha. Let us hope this will shed light in dark corners of the
mind and pay homage to a culinary delight that not only warms the
heart, but brings on early death by pleasure.
--------------------------
THE GLOBE AND MAIL
COMPASS
The men who cooked up a classic
A brainwave, not tradition, produced poutine -
the dish Quebeckers love (or hate)
Thursday, October 9, 1997
By Tu Thanh Ha
in Victoriaville, Que.
Victoriaville, Que. -- EDDY Lainesse and Fernand Lachance look pretty
trim, considering what they have been eating longer than anyone else
on Earth.
Forty years ago, the two friends gave the world the dish that has
become a hallmark of Quebec cuisine.
One autumn afternoon in 1957 (they can't remember whether it was
September or October), Mr. Lainesse, then a truck driver, came into
Mr. Lachance's Café Ideal in Warwick, Que., where he was a regular, to
order some fries.
Warwick is located near Victoriaville midway between Montreal and
Quebec City in a region dotted with dairy farms and famous for its
fresh cheese curds, which Mr. Lachance displayed in small cardboard
boxes on the café's counter.
Craving something rich and tasty, Mr. Lainesse suddenly had a
brainwave. Why not put the cheese and fries together?
"You'll get a bloody poutine ," Mr. Lachance predicted, using French
slang for what was to him a "mess."
But that was what Mr. Lainesse wanted, so they mixed the ingredients
in a waxed-paper bag, then added salt and vinegar, and a
calorie-packed culinary legend was born.
Mr. Lachance added the dish (40 cents -- 10 cents extra for gravy) to
the menu at Café Ideal (later renamed Lutin Qui Rit) and the art of
clogging arteries has never been the same.
Not to be confused with traditional Acadian poutine (which can be a
type of pudding or a pork-stuffed ball of grated potato), the Quebec
version is both an acquired taste and, a bit like Scottish haggis, the
target of many jokes.
Many Quebeckers are less than amused by all the attention paid to
the humblest star in their culinary firmament. This is, after all, a
province with many fine restaurants and a population -- whether
French- or English-speaking -- that considers itself more
sophisticated than the inhabitants of dour Ontario.
Quebeckers are highly sensitive about being portrayed as hayseeds.
Several years ago, when Le Guide du Routard, France's famous travel
guide, called the province's cuisine "fit for lumberjacks," flummoxed
burghers in Quebec City forced local stores to take the book off their
shelves for a while.
Fine European cuisine -- complemented by contributions from such
recent arrivals as the Vietnamese and Ethiopians -- has pride of
place, but Mr. Lachance, now 80, and Mr. Lainesse, 65, understandably
see no shame in eating poutine.
For them, fancy restaurants serving food from all over the world are
for city slickers, whereas the sinful gratification of a poutine
evokes something distinctly native to Quebec.
Poutine doesn't belong in the bistro world of chrome counters and
halogen lamps; it's most at home in the neon light of the plastic-fork
diner. There, along with fatty smoked-meat sandwiches, guédilles
(a mayo-laden mishmash on a hot-dog bun) and "steamies," it appeals
to the part of the Quebec soul that worships all foodstuffs unholy to
dieticians.
Mr. Lachance, however, takes issue with poutine's poor nutritional
reputation.
Sitting in Mr. Lainesse's kitchen (the two are discussing their
collaboration together for the first time), he says that not only does
he still eat it once or twice a week, but so do fellow pensioners at
his nursing home who are in their 90s.
"So, those people who say it's not good for your health, they're not
telling the truth," he insists.
That prompts Mr. Lainesse to quip: "You sound like you're making an
ad for the cheese industry."
Over the years, Mr. Lachance has come to be known as "le père de la
poutine ," which has made him a bit uncomfortable, he says, because
Mr. Lainesse, now a travelling salesman for home-ventilation systems,
has not shared the limelight.
Recognition is fine, but "we could have made a lot of money from
this,"Mr. Lainesse points out, adding "perhaps we could have, but we
didn't do it properly."
"How could we know?" Mr. Lachance asks.
And how could they have known? Although a relative newcomer to
Quebec's fast-food scene (potato chips date from the 1850s, a Turkish
cook named Iskander invented the vertical grill used to make doners
and shawarmas in 1867, and hamburgers were on the menu of the 1904
St. Louis World's Fair), poutine is big. For example, it's now a
staple of the major chains. Burger King's decision to add it to the
menu in 1992 generated an extra $2-million in curds business for
Warwick's Fromagerie Côté.
Poutine is also available in other provinces -- it has been spotted as
far west as Alberta -- as well as other places where Quebeckers have
travelled, from New England to Venezuela. When they winter in Florida,
for example, Mr. Lainesse and Mireille, his wife of 36 years, can find
it in restaurants run by Quebeckers.
And make no mistake, quality ingredients are important. Aficionados
say good poutine needs fries that are cut relatively thick, not the
matchstick type. As for the sauce, initially it wasn't beef gravy but
the special spicy thing that Mr. Lachance's wife, Germaine, was famous
for, a mixture of brown sugar, ketchup and Worcestershire sauce,
served on the side so the fries wouldn't get soggy.
Another essential, says Mrs. Lainesse (who speaks with some authority
on this subject), is that the cheese be as fresh as possible. The
restaurants in Florida airlift their curds from home, and she gets
hers as soon as the local dairy has them ready, which is about 3:30 in
the afternoon.
That way, she says, the cheese is still soft. Kept overnight, it will
turn rubbery. And just to make sure it stays smooth until she needs
it, she places the package in a pot of warm water when she gets home.
The thought of restaurant poutine causes her husband to grumble. "You
only get a few curds," he complains, pointing out that in the home of
its inventor up to a pound of cheese is used to make two servings.
"A bit for my wife, the rest for me."
Tu Thanh Ha is a member of The Globe and Mail's Montreal bureau.
----------------
Poutine permutations
The classical poutine is made with French fries, topped with cheese
curds and bathed in hot gravy. But there are countless variations.
Italian-style, with tomato sauce or spaghetti meat sauce.
With BBQ sauce.
Hot-chicken-style, with peas, sliced chicken and coleslaw (some call
this a Galvaude).
With chunks of hot dog.
Alfredo-style, with cream-and-cheese sauce (for those who find
classic poutine a bit too lean).
Also, Yum Yum, a potato-chip maker based in Warwick, Que., has poutine
among the flavours it offers.
Homepage: http://www.geocities.com/TimesSquare/Battlefield/8738/
Co-author, DARKLANDS FAQ (http://fred.net/dahr/darkland.htm)
President Pro-Tem, Christina Amphlett Fan Club
For private mail, get the zed out.
pfre...@sprint.ca
In article <34da769e...@snews.mnsi.net>,
Poutine is greathang-over food and really simple to make!You need brown
Jan Weedon
Basically, poutine is french fries sprinkled with cheese curd and
smothered in a light gravy. Yummmm! The secret is in the cheese!
mpa...@concentric.net wrote:
> Chas wrote:
> >
> > Your recipies for poutine
Curly Sue
Jan Weedon <fer...@fox.nstn.ca> wrote:
>Basically, poutine is french fries sprinkled with cheese curd and
>smothered in a light gravy. Yummmm! The secret is in the cheese!
>mpa...@concentric.net wrote:
This does not sound attractive in the least. However, I am willing to
give this unlikely candidate for deliciousness a try since so many
people report on its virtues. Most of those are Canadians, but we
will overlook that for now (only kidding :>).
Does anyone know anyplace in NYC that serves a version that would
convince me?
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport net
Liam
Michel Boucher wrote:
> That would be exceedingly gauche in some places, to ask what the food
> of the gods might be...ambrosia perhaps, poutine certainly! The word
> is far from esoteric, even to the untrained English eye and ear.
> Foreign, maybe, but hardly esoteric.
>
> Poutine is: French fries, with broken white cheddar curds on top,
> covered with a gravy. Variations include: spaghetti sauce, beff
> gravy, chicken gravy, brown sauce. Originally, the gravy was served
> on the side, but soon became part of the dish.
>
> Here, for all and sundry to read with bemused wonder in their eyes,
> the true history of Poutine, as told to the Globe & Mail correspondent
> Tu Thanh Ha. Let us hope this will shed light in dark corners of the
> mind and pay homage to a culinary delight that not only warms the
> heart, but brings on early death by pleasure.
<snip interesting article>
What, may I ask, are guedilles and "steamies"?
--
Charlie <><
For those who don't know: I have tried for the last 10
years to get people to call me by my middle name (Liam),
which I prefer, and have had NO success except for most
people on r.f.c. and POB lists. I have given up. So I am
Charlie formerly known as Liam. :> At least I come when
called!
Michel Boucher
On Sun, 08 Feb 1998 02:03:52 -0800, Liam <sa...@concentric.net> wrote:
>> That would be exceedingly gauche in some places, to ask what the food
>> of the gods might be...ambrosia perhaps, poutine certainly! The word
>> is far from esoteric, even to the untrained English eye and ear.
>> Foreign, maybe, but hardly esoteric.
>
><snip interesting article>
>
>What, may I ask, are guedilles and "steamies"?
"Stimés" (pronounced "stsimé", and not steamies) are steamed hot dogs,
as in the famous lunch call <<Erness, donne-moé in stimé all-dress pi
in Pepsi!>>. This is to say that they are cooked by steam.
Guédille I have no idea, having never eaten one (or them, whatever it
or them may be). For some reason, I think it's something served in a
hot dog bun and involves cheese...but I'm probably wrong.
Michel
P.S.: Shall I define "cipaye" (or "cipaille") now or wait till you pop
the question? What about "tourtière" (sometimes pronounced "tourkére")
or "ragoût de boulettes"? What about "graisse de roti" and "porc
frais"? :-)
Fred Towner
>Does anyone know anyplace in NYC that serves a version that would
>convince me?
Try KFC. They were about the first in Quebec to offer this disgusting
mess.
Fred Towner VE7TOW/VE6XX
town...@cyberlink.bc.ca
To reply, please remove the xx after my name
Brian Bacon
A guédille, according to my (pure laine) wife, is a hotdog bun with a kind
of chicken salad in it. Her mother used to make them. Poutine is indeed
the food of the gods; I believe that there exists a sort of poutine club in
Montréal which meets.
-in the Montreal Pool Room
Liam
Michel Boucher wrote:
<tenderly snipped>
> "Stimés" (pronounced "stsimé", and not steamies) are steamed hot dogs,
> as in the famous lunch call <<Erness, donne-moé in stimé all-dress pi
> in Pepsi!>>. This is to say that they are cooked by steam.
>
> Guédille I have no idea, having never eaten one (or them, whatever it
> or them may be). For some reason, I think it's something served in a
> hot dog bun and involves cheese...but I'm probably wrong.
>
> Michel
Thanks for the information Michel! Much appreciated!
>
> P.S.: Shall I define "cipaye" (or "cipaille") now or wait till you pop
> the question? What about "tourtière" (sometimes pronounced "tourkére")
> or "ragoût de boulettes"? What about "graisse de roti" and "porc
> frais"? :-)
But of course! We did have a discussion about "tourtiere" here some
months ago, but the other items are not familiar to me. BTW, this post
caused havoc with my spell checker! :)
Charlie or Liam <><
Liam
Thank you Brian. I have a picture to put to the name now!
Liam or Charlie (I'm waffling now)
Michel Boucher
On Mon, 09 Feb 1998 02:59:02 -0800, Liam <sa...@concentric.net> wrote:
>Michel Boucher wrote:
>> P.S.: Shall I define "cipaye" (or "cipaille") now or wait till you pop
>> the question? What about "tourtière" (sometimes pronounced "tourkére")
>> or "ragoût de boulettes"? What about "graisse de roti" and "porc
>> frais"? :-)
>
>But of course! We did have a discussion about "tourtiere" here some
>months ago, but the other items are not familiar to me. BTW, this post
>caused havoc with my spell checker! :)
Well, get a new computer then...;-) Here are the definitions of the
various comestibles I named above:
Cipaye (or cipaille, or cipâte): It's a pâté (not liver) with various
layers of pastry and meat in some areas, or layered meat, vegetables
and pastry elsewhere. There are as many variations to cipaye as there
are ingredients. One common variety is the "pâté chinois", so called
not because there were any Chinese cuisine elements in its
preparation, but because (so the legend goes) it was brought back to
Québec by itinerant workers who had eaten it in a restaurant in China,
Maine. It consists in three distinct layers of flavoured meat (beef
usually, preferably roast beef leftovers, ground), creamed corn and a
top layer of mashed potatoes (bake for 30 minutes in 350F oven).
Tourtière: basically a meat pie, filling is often a point of debate
but the classic tourtière is made of ground pork flavoured with
chopped onion, garlic (optional in some recipes), cinnamon, cloves,
salt and pepper. Variation include mixing meats (pork, beef, veal,
beaver (!)) and adding various thickeners (potatoes, oatmeal, etc.).
There is a variant made with salmon and potatoes instead of pork.
Ragoût de boulettes: sometimes called Ragoût de patte. Pork meatballs
flavoured with onion, cinnamon and cloves, in a browned flour sauce.
This is the other side of ambrosia, the more classic one.
Porc frais: pork roast, from which the drippings have been extracted.
A summer night's feast with fresh vegetables.
Graisse de roti: drippings from said pork roast, set in a dish and
served with fresh bread. You spread the fat on the bread and add
pieces of the gelatin and eat. It surpasses anything imaginable. The
flavour depends on how the roast was flavoured. A nice amount of
garlic helps.
Michel Boucher
>>Does anyone know anyplace in NYC that serves a version that would
>>convince me?
>
>
>Try KFC. They were about the first in Quebec to offer this disgusting
>mess.
A non-believer!!!! For one thing, Fred, KFC would hardly be the first
to offer it in Québec. Any chip wagon along highway 20 can get you a
substantial portion of poutine and has been able to for over 20 years.
I think you may be suggesting that KFC was the first OUTSIDE of
Québec... To suggest that ambrosia needed to be commercialized before
it spread is an insult to the resilience of our arteries. Of course,
if you've only eaten KFC poutine (I wasn't even aware they made it...I
know New York Fries does and it isn't great...their sauce is too dark)
you might be excused for forming such a low opinion of this feast to
the senses, but you really should travel a bit and try it in Montreal
or even at the source itself... And if you did and still don't like
it, well...I really feel for you, man...:-)
Michel
jane hubbard
> > Your recipies for poutine
> At the risk of seeming ignorant of sufficiently esoteric vocabularies,
> what, pray tell, is <poutine>? TYIA
> Mike Acord
> I just have to add my two cents worth here. Seems poutine is a French
Canadian phenomenon. It may sound like it belongs in the "strange food
combos" thread-but it is really good. Thick cut chip-wagon fries, crisp on
the outside and meltingly soft within are topped with fresh cheese curds
and then hot, rich brown gravy. This results in the cheese curds melting
and mixing with the gravy and making a really yummy taste sensation.
Jane in Quebec
cats
What about "les oreilles de Christ"? Or "Tire"?
(Found at a Cabine a sucre - fried pork rinds & Maple syrup on the
snow.)
cv
Liam
Michel Boucher wrote:
>
> On Mon, 09 Feb 1998 02:59:02 -0800, Liam <sa...@concentric.net> wrote:
>
> >Michel Boucher wrote:
>
> >> P.S.: Shall I define "cipaye" (or "cipaille") now or wait till you pop
> >> the question? What about "tourtière" (sometimes pronounced "tourkére")
> >> or "ragoût de boulettes"? What about "graisse de roti" and "porc
> >> frais"? :-)
> >
> >But of course! We did have a discussion about "tourtiere" here some
> >months ago, but the other items are not familiar to me. BTW, this post
> >caused havoc with my spell checker! :)
>
> Well, get a new computer then...;-) Here are the definitions of the
> various comestibles I named above:
WOW! Thanks for the definitions. I love descriptions like this. I think
that that is why I like cookbooks that give more information than just
recipes. I can almost taste these. We hope to make it to Toronto this
summer - maybe we can extend our trip to Quebec as well!
Liam <><
Sophie Laplante
Michel Boucher writes:
|> Ragoût de boulettes: sometimes called Ragoût de patte. Pork meatballs
|> flavoured with onion, cinnamon and cloves, in a browned flour sauce.
|> This is the other side of ambrosia, the more classic one.
Ragout de pattes, in my family, is different from ragout de boulettes.
The former always includes pork shanks (hence the name, patte=leg.)
And let's not forget cretons! And sweets: tarte au sucre, tarte a la
ferlouche, poudding chomeur, sucre a la creme...
-- Sophie Laplante -- lapl...@lri.fr
-- Laboratoire de Recherche en Informatique
-- Universite Paris Sud
Michel Boucher
The term is not "Cabine a sucre" but "Cabane à suc'".
It should be noted that what is being referred to here as "tire" is
"tire d'érab'" as opposed to "tire d'la Sainte-Catherine" which is
soft toffee, more or less the same sort as they now make for
Hallowe'en. The latter "tire" was made on the feast day of Sainte
Catherine to celebrate old maids. What the "tire" had to do with old
maids, I never figured out.
And that's "oreilles de crisse"...no swearing, eustsi! ;-)
Michel
Harry A. Demidavicius
What are you trying to say ... you liked it ... you didn't like it ... you want a new Canadian
Death Rockies March ... When was the "old" one? And what has this to do with a chip dip?
Harry Demidavicius
C.J. Fuller
In article <34e532fa...@news.calgary.telusplanet.net>,
har...@telusplanet.net (Harry A. Demidavicius) wrote:
>What are you trying to say ... you liked it ... you didn't like it ...
you want a new Canadian
>Death Rockies March ... When was the "old" one? And what has this to do
with a chip dip?
>Harry Demidavicius
>
Harry-Because of the large amount of calories in poutine, one needs to do
some serious physical exertion beforehand so one doesn't subsequently wear
those calories as fat. (I have a degree in nutrition. I have to justify
such guilty pleasures somehow.)
ROBERT EISNER
THE POOL ROOM RULES!!!!!!!!!!!!
bruce bowser
> Michel Boucher writes:
> |> Ragoût de boulettes: sometimes called Ragoût de patte. Pork meatballs
> |> flavoured with onion, cinnamon and cloves, in a browned flour sauce.
> |> This is the other side of ambrosia, the more classic one.
> Ragout de pattes, in my family, is different from ragout de boulettes.
> The former always includes pork shanks (hence the name, patte=leg.)
> And let's not forget cretons! And sweets: tarte au sucre, tarte a la
> ferlouche, poudding chomeur, sucre a la creme...
GM
As for the Poutine, I'm sure Graham or some of the other Canadians here will chime in...
--
GM
Jeßus
<bruce2...@gmail.com> wrote:
>
>Sounds pretty good. I may have to try to buy some somewhere.
Fully intend trying poutine soon, been wanting to for a long time now.
Tony
<http://www.headsuplaunceston.com/listings/poutinerie-french-fry-emporium/>
Tony
Dave Smith
not as good as they make in Quebec. I used to like fries with beef
gravy, but adding any form of cheese would make it too rich for me.
FWIW.. ideally,poutine is fresh cut fries with chicken gravy and fresh
cheese curds. .... squeaky cheese. Heart attack on a plate.
Jeßus
<adavid...@sympatico.ca> wrote:
>On 2022-01-25 7:28 p.m., Je?us wrote:
>> On Tue, 25 Jan 2022 16:12:12 -0800 (PST), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>
>>
>>>
>>> Sounds pretty good. I may have to try to buy some somewhere.
>>
>> I spotted a poutine shop in our nearest city (Launceston) recently.
>> Fully intend trying poutine soon, been wanting to for a long time now.
>
>Why?
> I can get it just about anywhere around here, though apparently
>not as good as they make in Quebec. I used to like fries with beef
>gravy, but adding any form of cheese would make it too rich for me.
>
>FWIW.. ideally,poutine is fresh cut fries with chicken gravy and fresh
>cheese curds. .... squeaky cheese.
currently making Poutine has great reviews, including from some
Canadians... so I'm hoping it will be an accurate rendition.
> Heart attack on a plate.
Tony
>Err, why not? It's just one of those things one sees and wants to try.
>
>> I can get it just about anywhere around here, though apparently
>>not as good as they make in Quebec. I used to like fries with beef
>>gravy, but adding any form of cheese would make it too rich for me.
>>
>>FWIW.. ideally,poutine is fresh cut fries with chicken gravy and fresh
>>cheese curds. .... squeaky cheese.
>
>That seems to be the case, based on my limited research. The shop here
>currently making Poutine has great reviews, including from some
>Canadians... so I'm hoping it will be an accurate rendition.
>
>> Heart attack on a plate.
>
>It really isn't at all, but I understand why you say that.
explanation.