LizzieMaine
Bartender
- Messages
- 33,732
- Location
- Where The Tourists Meet The Sea
I'm just going to say it since super girlfriend is a big fan of poutine and ignores me (a smart move in general): poutine undermines the crispiness of the fries too much. It's a dish that is better in concept than in execution.
The thing I've found with poutine is that you have to cook the fries -- and you have to fry them in oil, baked fries won't do -- just a bit longer than usual. Not to where they start browning, but to just where they change from "yellow" to "golden." And you have to have the gravy thick enough so that it sits on the fries instead of soaking them. And finally, you have to eat the results while it's all still hot and fresh -- the longer it sits, the soggier the fries will get.
I've had awful poutine in expensive-y restaurants in Montreal, and I've had sublime poutine from grubby little street-corner joints. Poutine should never be "cheffy" -- the time it takes to add all the twee garnishes and such is time that the gravy is going to spend sogging up the fries.
There are places here that sell "poutine" that's actually Jersey-style "disco fries," and when you find something like that, keep moving. Not the same dish at all.