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Today we are going to take a deep dive into a dish that is as Canadian as maple syrup, ice hockey and saying “sorrey.” That dish is poutine.
Over the past few years, poutine has been gaining a bit of mainstream success in the United States culinary scene. However, there are many imposter poutine dishes out there that do not give the proper respect to this wonderful invention by our neighbors up north.
Let’s start by going over the basics. Every poutine MUST have these three crucial ingredients, no “if’s,” “and’s,” or “but’s” about it. If a poutine-like dish does not include these, then it is not poutine:
1. French Fries
2. Gravy
3. Cheese Curds
Once you have the three core elements settled, there is an infinite number of other toppings and styles that can be added to the poutine dish. Meats always go great with fries and gravy, so popular toppings include:
– Pork belly
– Bacon
– Pulled pork
– Or in true Canadian fashion, smoked meat
If the cheese curds are cold or chewy in the mouth then you are for sure having poser poutine.
Poutine was first created in the Quebec region of Canada, so if you want the best stuff you have to go to the source. Montreal and Quebec City are both filled with countless poutineries that will surely satisfy the soul. Even the Five Guys in Montreal have poutine, and as you would expect, they knock it out of the park. If you can’t make it to Quebec, the international chain Smoke’s Poutinerie has 40+ varieties, from Korean-inspired poutine with kimchi to a Philly Cheese Steak poutine. As far out as these flavor combinations might sound, it is all grounded by strong fundamentals.
Whether you are splitting it as an app or having it as drunk food at the end of the night, there isn’t a bad time for poutine.
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