My recent quest to examine some of the traditional cuisines of Canada led me to the gastronomically questionable dish from the heart of Quebec: poutine.
As chef and author Anthony Bourdain puts it, “it’s as unlikely melange of ingredients as any of the other incongruously bizarre, yet much loved national dishes.”
There are many different types of poutine but they all begin with the same basic template. The ‘classic’ poutine ingredients, French fries, cheese curds and gravy. Other ingredient variations include: chicken, beef, bacon, sausage, peas, carrots, hot peppers, guacamole, and sour cream.
Its delicious, but it looks downright disgusting. Perhaps it’s a valuable life lesson, teaching us not to judge the book by its cover – or in the case, judging a meal by its visual appeal.
Good poutine is the type of indulgence that will leave you with a similar warm happy feeling you get after a shot of tequila or, perhaps, a hearty gumbo. Bad poutine will leave you tired, sluggish, and, perhaps, in a sudden urge to find suitable facilities.
If searching for the perfect place to sample your first poutine, look for these high quality ingredients:
Fries – thick, crispy on the outside, and soft on the inside.
Gravy – thick, creamy and meaty. Beef gravy is the standard.
Cheese curds – Real cheese curds. Accept no substitutes, i.e. mozzarella will not do.
Whether you’re in poutine HQ (Montréal) or any other part of the country, try a meal that is both Canadian by association and Quebecois at heart. Grab a stack of napkins, skip the ketchup, and feel the warmth surge through you as you bite into those French fries oozing with hot cheese and gravy. It’ll trigger a culinary orgasm.
Photos and Text by Geeshan Bandara
Check out last month’s Varying Views:
G’s View: Kottu is Quintessentially Sri Lankan
Jeff’s View: Canadian Fast Food Begins With Tim Hortons
Ivan’s View: The Ultimate Fast Food Sensation in Denmark
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