PRESENTATION OUTLINE
An emblematic French Canadian meal, poutine was invented in the mid 1950s in rural Quebec–and no one agrees on who, exactly, came up with it first.
Poutine is a French-Canadian food that (very) slightly resembles American Gravy Cheese Fries, but is actually very, very different in many respects. Poutine is readily-available across Canada, but it only really tastes good in French Quebec or Maillardville, BC.
Warwick Quebec is the place where poutine was invented, and named, back in 1957 by restaurateur Fernand Lachance, who died recently at the ripe old age of 86, leaving not only his calorific imprint but also some serious questions about the low-carb fuss. Warwick still produces the very best cheese curds which is shipped all over Canada.
The best gravy also comes from Warwick, in a powder form that is mixed with water. Theirs is totally vegan and must be dark brown and just the right consistency when served.
Poutine is Acadian slang for mushy mess and is best described as a heart attack in a bowl.
Procedures:
1. Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C).
2. While the oil is heating, you can begin to warm your gravy.
3. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil.
4. Remove to a paper towel lined plate to drain.
5. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
