POUTINE?

OK Canucks, it is education time for the dumb american. What exactly is POUTINE?

poutine is french fries covered in gravey and lots of melted cheese.this i belive the french were the first to invent them.iam . try them some time you will love them.iam a canadian living in the usa.and have not seen them anyware. have a good one hey

Hmm, sounds like it could be good.

French fries, with fresh cheese curds and St Hubert BAr b Q Sauce
Try doing a search on google Kurt and youll be surprised the hits you will get

It is heart attack on a plate

But oh so good.

http://www.avivalasvegas.com/Pages/poutinetalk6.htm

http://www.canoe.ca/CNEWSLifeArchive/oct2_poutine.html
WARWICK, Que. -- Back in 1957, restaurant owner Fernand Lachance warned that french fries and cheese curds in the same bag would make a gooey mess.

But one customer had a craving for both and Lachance put some of each into a bag for a takeout.

"The day I said that it was going to make a darn mess, I never imagined it would become so big," says Lachance, 80, who's considered to be the inventor of poutine, the popular Quebec fast food.

"It has become so popular because it's so good. It's still my favorite meal."

Lachance originally used the French-Canadian word "poutine" to describe the mess or the mishmash it would make. The name stuck.

Poutine (pronounced poo-teen) is celebrating its 40th anniversary and is served in fast-food outlets from Toronto to Florida and from Venezuela to Rome.

These days, poutine is usually fries, gravy and a liberal topping of cheese curds. There's also Italian poutine, which has a meaty spaghetti sauce topped with cheese curds, and numerous other variations for which Lachance takes no credit.

Poutine was sauceless when Lachance added it to his menu 40 years ago.

He charged 35 cents for the cheesy concoction at his restaurant in Warwick, a small community nestled among rolling hills about 120 kilometres southwest of Quebec City.

"I'd mix the french fries and the curds together in a bag and people would rip the bags open and add vinegar and ketchup," says Lachance.

"I don't have to tell you what kind of mess it would make on the restaurant tables. That's how we ate poutine then."

Numerous cooks in Quebec have claimed to be the inventor of poutine but Lachance, the subject of a recent Radio-Canada TV report on its origins, says others copied him from Day 1 because of customer demand.

By 1964, Lachance decided to serve it on plates with a spicy sauce made by his wife on the side. It sold for 60 cents.

Customers eventually poured the sauce on top of the fries and cheese. The trim-looking Lachance still prefers the sauce on the side to cut down on calories and because he doesn't like mushy fries.

Dietitian Maria Sena said that's not a bad idea because a serving of fries and cheese curds smothered in gravy contains about 60 grams of fat, almost all the fat a woman needs daily.

"We crave the taste of fat," said Sena, who works for the Hamilton-Wentworth public health department.

"It adds wonderful flavors to the food that we eat but we need to be careful about the amount of fat we do eat."

Women should consume no more than 65 grams of fat daily, while men shouldn't have more than 90.

"It's a food definitely that you would want to think twice about having on a regular basis, that's for sure."

Nancy Laplante, 28, who owns a gift store in Montreal, agrees.

"It's just too much fat with the cheese on top," says Laplante, who rarely eats poutine.

"If I eat it, I don't feel the need to have anything else during the day."

Despite its humble origins, poutine has been the subject of full-page features in newspapers in St. Petersburg, Fla., and Paris.

But not all the coverage has been positive. A French travel guide once described the mixture as "lumberjack cuisine."

Criticism by such high-brow critics doesn't faze Lachance.

"With the number of poutines that are sold in the province of Quebec these days, I think it's becoming haute cuisine."

Our local McDonald's recently introduced gravy and poutine. Both are not recommended. It had some extra stank on it or something. They should leave the poutine to the professionals.

And never eat it after a night of drinking. It's not a pretty sight.
___________________
"Normal is just a setting on your dryer"

::Budderfly.net::
::Budderfly Forums::

Poutine and professionals, seems an odd combination of words to be used in the same sentence. :wink:

I can't even THINK about that stuff! JUst looking at Poutine gives me chest pains!!!

Me and a bunch of my buddies a few years ago were in Ft. Lewis, in Washington State, on a big Brigade live fire excercise and we stopped at the Burger King on base.......One of the guys, wanted to watch the cashiers head implode so asked her if he could have an order of Poutine......

She looked at him funny, said whats that........He tried to explain it and funnily enough we were asked by the manager to leave.......He thought we were being rude!!!!!

HAHA! Guess you had to be there, but just another Canadianism isn't it?

IronMike.......Poutine is gross........If you want a heart-attack-in-a-sack, just stick with a genuine Philly Cheese Steak from the Boardwalk in Atlantic City, New Jersey........Tastes WAY better going down........You'll still have chest pains, but hey!

She probably thought he meant "poon-tang"

where i live (nanaimo) i can get 5 pounds of cheesey greasy gravy covered fries for a measley 2 bucks. just thinking.......there are some really fat people aroung that place....

You can only get a genuine Philly cheesesteak in Philly. I've looked, hard. And they're not so bad...I used to eat one a week, my heart's still going.

Another thing you can get in Philly that I can't find anywhere else is Water Ice. The only thing close to it anywhere else is Italian Ice or...Sherbert, but it can't compare. http://www.ritasice.com/

Ever had a Philly Cheese Steak with a side of bacon like my friend had? Not surprised that he got kina sick after. :mrgreen: