Pouring Gravy Over Your French Fries? 🇨🇦 My First Taste of Poutine
Вставка
- Опубліковано 26 лис 2021
- After years of talking about it, I'm going to have my first taste of french fries topped in fresh cheese curds and drenched in gravy: poutine. 😲 Big thanks to Elise for making this episode possible. 👏🏼
👚 Merch: www.bonfire.com/store/emmy-made/
❤️ Subscribe: ua-cam.com/users/subscription_cente...
👩🏻 Website: www.emmymade.com/
🐦 Twitter: / emmymadeinjapan
🌈 Instagram: / emmymade
🙃 Facebook: / itsemmymadeinjapan
⏰ Tiktok: / emmymadetok
🏓 Pinterest: / emmymade
🎂 Cameo: www.cameo.com/emmymade
🐝: emmymade extras: / emmymadeextras
This video is not sponsored. Just pouring gravy over my fries😱!
St. Hubert poutine gravy (Amazon affiliate link): amzn.to/3r88LMC
Club House brown gravy mix (Amazon affiliate link): amzn.to/32j0dYU
Iwatani slim burner (Amazon affiliate link): amzn.to/3AiJUXV
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Did you find the hidden words or the mysterious blank screen? Comment: "*burp*" - Навчання та стиль
I think it's hilarious that the woman who's made and eaten and eaten a Spam Oreo Burger, an Edible Cranberry Mayonnaise Candle That Lights, and a Tabasco Coke Beer Pie (to name only a few) is only just trying poutine for the first time!
At any rate, glad you enjoyed it!
Wow. I missed that spam Oreo burger... 😆😂
I had no idea what it was the first time I went to Canada. It wasn't until someone asked my husband if he wanted some on his fries that we have ever even heard of it. It is funny though that she's just now trying it. She is always trying different dishes.
I'm from Canada, and I think of a lot of potential unhealthy crazy combination eats from around the world... this is probably the most boring in concept on paper if we're talking just the original version... fries and gravy are not a foreign concept... the only thing slightly more specialized is the use of fresh cheese curds (that squeak in your mouth when chewed) instead of say,... melted cheese or shredded cheese.
@@MedalionDS9 let me guess the part of Canada you are not from…
@@guillaumebernard99 yes, i am not from Quebec... but I lived the province over in Ontario a long time ago.... poutine wasn't that popular back then, feels fairly recently there is so much hype
“A nice, hearty, stick-to-your-ribs meal”
Usually consumed to absorb the alcohol on your way home from the bar 😂
I don’t like packaged/canned gravies - I find that they all have a chemically taste. Whenever I make gravy, I freeze the leftovers for making poutine on nights when I want comfort food - different gravies give the poutine a different flavour.
Totally agree canned/package gravy are always to salty to me (and I like salty food), lack in complexity, and have a taste that generally reminds of used diesel motor oil mixed with beef or chicken bullion cubes like the ones that come out of expired US Military survival rations that have been dosed with garlic and celery salt to try and Accent meat tenderizer to try and provide some form of “home cooked” flavor which normally adds that nice background aroma of plastic melting in the dishwasher.
Pro tip when frying French Fries at home preheat your oil to just over 400 degrees F and cook them at 375 the extra 25 degrees of initial heat will help keeping your oil from dropping so low after you add your fries especially if you are using Frozen Fries which I personally don’t like when compared to fresh cut French Fries. Also I mix corn or peanut oil with some beef tallow and duck fat for potato frying oil especially if making Poutine or Fries when I am having them with steak. If however you want to be lazy about making French Fries at home and don’t want to double cook your Fries (I.E blanch fry them a lower temp (I like 300 cooking temp if doing Yukon Golds and 340 if using Russets) and Crisp frying them at 375 cooking temperature) using the “Cold Oil Potato Frying” technique works great for Poutine or other recipes where your Fries will be getting covered in a sauce of some kind. The cold oil method of frying potatoes is you cut your fries in 3/8” to 7/16” no smaller and no larger give them a good rinse and them a though drying (I place my rinsed fries on a rack in a warm oven for 2- 3 minute just to make they are good and dry). Place your dry potatoes in a Dutch oven or similar style pot and fill it with room temperature cooking oil (peanut or corn oil) until they are covered by about 3/8” to 1/2” of oil and then turn your burner on medium heat and cook until your Fries are GBD (Golden Brown and Delicious). Note you need to pay attention to your Fries cooking once the oil comes up to temperature because the will go from underdone to done to burned in a very short amount of time. Once GBD remove from the oil and place on a rimmed Pan with a cooling rack at which point light (or heavily) salt them a place in a warm oven to stay crisp or eat immediately. The down side to “Cold Oil Fries” is there prime eating time is relatively short when compared to conventional methods of frying French Fries.
Also; I find the premade stuff VERY salty. In the US the salt level is probably even higher. Americans that travel abroad almost always find other cuisines bland because they are used to over salting/seasoning everything.
Eh!
I have found a canned mushroom sauce that works well for poutine at home but by and large I prefer homemade gravy. So far my favourite was duck gravy , but lately we've been making a really nice one by browning chopped onion then deglazing with homemade wild grape wine...
@@bunhelsingslegacy3549 Oh that's GOURMET eh!
As a person who came from an area near St. Albert, Ontario where the St. Albert cheese factory is, I absolutely concur that they are the ones to use. When the St. Albert factory burned down some years ago, restaurants and customers from all around Eastern Ontario/Western Quebec were devastated! However, to everyone's great relief they managed to save their cheese culture, and were able to rebuild and grow larger than ever before. St. Albert curd for the win!
I have lived near St. Albert and visiting the factory and its food shop is a life-altering experience. Looking forward to my move to Quebec in the new year. I'll be surrounded by truck stop poutine on my daily commutes and have a "poutinerie" in the village! 🇨🇦🥔❤️
Are the St Albert & St Hubert families at war? Will this feud end in bloodshed? Or is this all a big conspiracy
@@fleshtaffy Hahaha...no, St. Albert does cheese...St. Hubert does chicken (and gravy) Together they make tasty poutine! (But yes, salty...you have to water it down a bit for my taste.)
Back in the days, I was all about my home town curds : La vache à maillote. People are very proud of their local cheese haha Until I tasted the St-Albert curds. Wow they are so good. Changed my opinion! Nowadays, it's not curds, but I always have the Extra Strong cheddar cheese from St-Albert in my fridge. Can't survive without i!
I've been to St Albert's a couple times. Great cafe! Great gift shop, we buy a powdered poutine sauce mix there. Also visit Calypso Water Park!
That was so nice of Elise to send you the ingredients. Some people are just wonderful, aren't they? Thank you, Elise.
That “burn your mouth” sound when you eat a fry right out the grease is so relatable 😂😂😂😂
I fucking hate when I burn my tongue on something hot. That annoying numb feeling! Sometimes it goes away in a few minutes, but if it's bad enough it'll last a day or two. I once burned my tongue so badly it left a mark and lasted about a week or two. That's why I don't even take chances with hot food anymore. I let it cool down, and check the temperature with my pinky finger.
I chewed gum for the first time in five years and bit my cheek.🙁
@@PeanutButter-19 I'll pray for you. Lol
@@ShadeyLadey Yes yes please do! I really need it during this time of pain.
@@PeanutButter-19 I do it all the time, i know what you're going through. You'll get through this time of agony a stronger person. lol
Until the next time you bite your cheek that is.
I literally had a pulled pork poutine for lunch at work today! . In Canada you can find poutine everywhere including McDonald's!
Maine too! Hi name twin :D
@@sugarmuffin319 hello 👋 name twin 😊
You can find poutine in almost every country on earth for at least the last 10 years+
Which is why it’s so odd that she never had it until now.
I’m from Arizona. I had never heard of it until recently.
@@paintup46 Colorado here, and I as well have never heard of it. Now I really want to try it though 🤣
I worked in Ontario for a couple of years, and I cannot express how much I think Poutine is the perfect winter food. It checks every single box of comfort I can think of! I am a big fan of sticking the whole batch under the broiler for a couple minutes to finish them off, and to brown up the curds.
Cheers!!!
Melting/browning the cheese a bit (and the whole dish) under the broiler is genius!
Omg. That's clever! That's how I'm going to make mine from now on!
Yup I prefer melted cheese than squeaky curd yummy 😋
as a canadian, its always so surprising when someone has never tried poutine. its so common in canada, and not even just in quebec. in saskatchewan, poutine is on most every menu in every restaurant!!
I'm in the US and tried it for the first time 2 ish years ago. It really is delicious. I think it should be more common everywhere. Us Americans are really sleeping on something great here.
@@paradoxcipher6186 Especially in Wisconsin, where fresh cheese curds are pretty common. It seems that poutine is just now hitting bar menus here.
I’m American and I discovered poutine about 2 years ago and had wondered where it had been all my life. From healthcare to food, you Canadians know what’s up.
Poutine is to Québec as Tex-Mex is to Texas. It might be available elsewhere, but experience it in Québec is more than important.
I live in WA state and no one has ever had it until I bring it up and make it. Its absurd. It's so simple and so fucking good.
Awww as Canadian I'm saddened. I promise when you have an authentic poutine that has a nice cheese pull and squeak, a nice homemade thick flavorful gravy and homemade fries it's a complete game changer 💕💕💕
Using potato wedges is also a game changer!!
Yes! That stretch of the cheese like good mozzarella sticks...uh! Thats my favorite part. My sons too!
@@Dawn024 no. illegal.
Cheese curds is bestest.
Also I find that if the poutine is super fresh, the fries will still be crispy when you get it.
I watch your face when.you taste test. Your eyes and smile say everything first. I lost my senses of smell and taste 20+ years ago in an accident so textures and colors and how things feel in your mouth are super important to me. Thanks Emmy, you helped enjoy food!
I love it when American's eat poutine for the first time!! Their minds are almost instantly blown by the simplicity but exquisite taste that comes from eating poutine! Thank you for trying it!!
I don't think she was entirely impressed.
@@Kay_Watermelon She needs to try authentic poutine then she won’t be disappointed 🙂
I appreciate that you acknowledged the true origin of the dish. Just as deep dish pizza is not from any place in the US, poutine is a dish from Quebec that has spread across the rest of Canada. And truthfully, it’s never has good as what you can get in Quebec. A great vid as usual!
The best poutine i've ever had was in La Malbaie in Québec, the cheese curds they used were fresh, still warm from the local cheese factory near by.
Those are amazing
Yesss
we had awesome poutine outside of Tadoussac, QB. So good!
I don't eat curds. And I'm Canadian LOL. I used Diced Cheddar, much better. Curds taste like salt and rubber. Even the highest quality. It's just gross tbh
@@venti9925 Heresy! ;^)
They also make a club house less sodium version that helps with the saltiness. Also don’t need to salt the fries. Here poutine also becomes a base for other things, like pulled pork poutine. Not originally authentic but a way to mix it up. Canada Represent! 🇨🇦
I love cheese curds. When I order them fried they are so salty! I get so sick with my blood pressure. I can't enjoy things that are soo good 😩
Seconded, salt is not needed on the fries.
Extra salt on the fries!👌🏼🧂
It's supposed to be salty AF, so you drink more beer!
I live in Saigon and there's a restaurant here that makes their own in house cheese curds. One of their poutines is called "Le Montreal" and has various meats on it lol I prefer the classic though personally.
I feel like homemade poutine is never as good as a fresh casse-croûte (snack shack) poutine.. Emmy, you have to visit Québec now!
not in this panini!
Is it true that poutine is authentically made with chicken gravy?
@@craftycrafter1960 depends who you ask....but I'll bet I can make chicken and beef gravies that taste identical
@@craftycrafter1960 Ya, depends on who you ask, I lived in South Montreal for a year and everyone there says BBQ poutine sauce is the best... then the west side of Montreal is all about the beef gravy... lol so ya it varies, and that's just Montreal ahahaha! I'm Nova Scotian and down there Poutine is 100% Chicken gravy or GTFO lol.
If you get the chance go to the actual St. Albert's cheese factory, you will find THEY have the best poutine.
Cheese curds are great. I live in Ontario, Canada and they’re in every grocery store. They make a good snack when cold, also.
Yes! Hello from Ottawa! 🇨🇦 Yes - it's the curds that make the difference.
Rural Ottawa here. Yep. Fresh curds! And no weird toppings like pulled pork.
@@japnuts yeah I agree. Additions are blasphemy.
Kanata here - Any Gatineau chip truck is the best, but Glen's does a good version too.
@@japnuts yep anything other than curds and gravy and it becomes something else, like loaded fries or something
Cheese curds start aging into cheddar pretty quickly, which is why the emphasis is so often on FRESH in places that sell them, you lose that super mild milky flavor pretty quickly. But they're still good even when you can't get them super fresh
I actually make my own cheese and cheese curds should just be curdled milk - which won't produce a cheddar flavor and will be more like a mozzarella. Cheddar uses a specific bacteria. Maybe someone is not really using plain curds and is adding a bacteria to make them age a bit?
@@melissas4874 I'm slightly confused, I have seen a video on farmers cheese ( isn't that just just pressed curds?) But the texture looks crumbly not at all like the curds I have seen on poutine or for sale.
@@sharroon7574 Almost all cheese is curds whether it is pressed or not. The curds are separated and pressed. The different flavors are based on a mix of bacteria added (or local bacteria) and aging process. So for curds to have a "cheddar" taste? They would need that specific bacteria to be added and to be aged a little. Non-aged curds or curds with no specific bacteria added would have a taste similar to those in cottage cheese - basically none.
@@melissas4874 I have made soft curd type cheeses using either rennet or just lemon juice to separate them, but delightful as those curds are in say a cheese tart etc, I don’t think they’d squeak! If you have a recipe for poutine type curds I’d be eternally grateful! I’m a Brit who loves Poutine and now live in northern Portugal where we have many types of fresh cheeses..but again non of them seem the poutine squeaky type!
@@TealStarSusan I definitely don't have a recipe for these, but my assumption from reading comments is you would start the same as any other cheddar cheese. I guess at the end you don't press it and just leave it loose. I looked up recipes and some say they are just regular curds as you describe, but others claim it is basically a drained and not pressed cheddar.
As someone from the North UK chips (fries) and gravy is a normal comfort food, most chip chops sell chips, cheese and gravy :)
The cheese curds in poutine are more like halloumi than the cheese in the chip shop! It’s very different but so so good.
Yeah, it's the chese curds that I'm uncertain of chips and gravy is a nhatural combination
You can make poutine gourmet, and it’s so fun to try all the different offerings.
But the way most of us Canadians have enjoyed poutine is with frozen fries and canned/packaged gravy mix. This is comfort food, it’s meant to be easy and bad for you 😍
Hi Emmy! It’s Félix Antoine ☺️☺️ You’re finally eating Poutine! Thank you for specifying its TRUE origins. Because Tex-Mex isn’t from the whole of the United States. Poutine is a true staple of Québec culture. Like we said before, once you visit Québec, if you have some time to visit the studio, we absolutely have to go for some Fresh Poutine at the best places. My Japanese friends had a lovely time tasting the different variations hahaha, so it’s always such a pleasure to have friends from all over the world to try it out. Love you! 😊😊😊❤️
Yeah, you need really crispy fries, and the cheese has to go on/in the fries immediately while they're still blisteringly hot. That way they help melt the cheese too. And I agree, add too much gravy and it quickly becomes a soggy mess.
I love them best when they're a soggy mess!!🇨🇦🇨🇦🇨🇦
@@mrsmom885 ME TOO
As an Australian I have to say that there is no such thing as too much gravy on chips, although we don’t do the cheese curds. Might have to try that.
@@birgittabirgersdatter8082 as an Aussie who lives in Canada now. Definitely give it a shot! We have the right types of fries and gravy that if you can source good legit cheese curds you're good to go.
I love Emmy's delight when she eats the cheese curds with the squeak. Cheese curds are so yummy and delicious! Excellent recipe.
I can't with that squeak.... I wish I could....
Looks great but poutine’s cheese curds are melted by the time u eat it … sometimes u out the fries on top .. and cheese curds under to have the heat melt the cheese … mmmm
@@elenaderoet4926 the squeak is the best part about cheese curds…
@@elenaderoet4926 squeaky cheese is like scratching a chalkboard for me 😩
@@AlexeBriand2002 I wish I could agree with you, I really do. It is, as somebody just said to me, like fingernails down a chalkboard. It is just unpleasant...
Some tips for next time: Double fry the fries, NO need to salt the fries, put the cheesecurds on the fries right away and eat it in a bowl! If making your own gravy, I love mixing beef and chicken stocks to give it a bit more depth of flavour, and you get to control the salt content.
Yeah you don't really need the salt, the gravy and cheese gives it plenty of flavor
I had never tried poutine until recently. I found cheese curds at Aldi so I made fries, put cheese curds on top and smothered them in gravy. I really liked it.
Is this Aldi in the US or UK?
@@evanhearne4020 It is in the United States. Texas to be exact. Have a lovely day!
@@robylove9190 What a sweet message from a random stranger! I shall, but it is night time for me here in Ireland. The reason I asked is that it is hard to find cheese curds here... if you knew someone in a cheese factory you probably could get some but I don't haha. Maybe might find some soon. May you too have a lovely day! :)
Aldi is also in Nebraska. I’ve seen several here.
Virginia too. They are carrying 2 or 3 flavors of curds.
My hesitation about poutine is always the gravy.
I’m not a huge fan of gravy, especially if it’s not home made from meat drippings.
I can’t bring myself to eat packaged gravy, I don’t like it enough.
I’m a very good gravy maker but that happened only after I married a man who loved gravy and would have eaten it every day.
We actually tried some of the curd in a mock version of paneer- the Indian spinach and cheese dish. They did pretty well: mild, soft without melting away.
I don’t have a source for Indian cheese.
I thought poutine was weird for the longest time, but then I realized, it's a combination of potatoes, meat, and cheese! What's not to love about that?
If you have the chance, try it with BBQ pulled pork on top of it~
EXACTLY
Where’s the meat ?
@@rvnhty Gravy is made from meat usually.
@@sanne27 Of course, but you wouldn’t say you’re eating meat from a regular poutine. There’s not any meat pieces. It’s just part of the flavour.
Quebec residents will correct your pronunciation, it's "poo-tin!"
Also...no need to salt the fries, the gravy mix has plenty!
There's also an emphasis on the t and a liaison with the ti that is similar to tsi sound but not with a full s if that makes sense
Someone in the comments said it's almost like saying "puts in" and I thought that was a perfect way to say it (former Montrealer here, now living in Nova Scotia)
The best way to eat poutine would be in a bowl rather than on a plate to experience the ultimate way to eat it. You can layer easier fries, gravy and cheese curds so you can have a little bit of everything along the way. Most importantly, you will experience the different texture of the cheese and of the fries. The cheese at the bottom will be meltier and stretchier and the ones at the top squeaky. The fries at the bottom will have absorbed more sauce whereas the ones sticking out at the top will retain its crispiness. St-Hubert is a nostalgic and heartwarming casual food restaurant where its original bbq sauce trumps all of its other sauce (poutine, hot chicken, etc). It has a distinct sweet and tangy flavour that pairs wonderfully with fries and roasted chicken. Cheers Emmy and thank you for your wonderful videos!
That weird chewy cheese and gravy puddle at the bottom of a bowl after a night of drinking that's almost too much but you push yourself through bc its too good to throw away 👀🤮🤤🤤🤤
I noticed something too, I don’t usually salt my fries since the gravy is pretty salty already ☺️😉
Can't believe this is Emmy's first time trying poutine. 🤯
Was literally coming to the comments to say this exact thing!
I just texted the husband from across the house to tell him Emmy had her first poutine 12 mins ago, because it's so outrageously unbelievable.
Even I'm French, when I saw thé notification, I've thougth "what the heck ? Emy had never trier à Poutine ??" 😂
Her facial expression tells me it will probably be her last.
Fellow Canadian i was shocked and slightly offended
Hi Emmy! I live in Quebec and I hope that one day you will visit our Belle Province and taste more poutine. Elise sent you the perfect ingredients!
I recommend plating everything together while the fries are hot - the cheese should start to melt and become stringy as you eat it. You can let the curds sit at room temperature for a bit before adding them to facilitate this. The end result should be a heterogenous mixture of textures and flavors - some fries more crispy, some more saucy, some curds more melted, some more squeaky.
When my friends from the U.K. and central Europe came to Quebec and had authentic poutine for the first time, that marked the beginning of my having to send expensive care packages each year by express post. It's the only thing they ever want for Christmas. Friends from Zurich flew in two years ago for vacation and had to sample every poutine they could find. They bought an extra suitcase for their return to Europe specifically to stuff it with packages of fresh curds and cans of St. Hubert gravy.
Yes! Chalet bbq-style sauce, NOT brown gravy!! I am old and je me souviens!!🤣
For those who aren’t candian: we also use the brand “Squeakr’s “ by bothwell (the white ones, not the orange ones)
For home poutine, most people use club house brown or turkey gravy.
If you go out for fries, NYFries’ best thing in the world is the beef stew poutine, its been a while since ive went out for NYFries but its always what i order cuz the stew they make for it is amazing (to me)
Hopefully the border will open so I can head to Canada again soon!!!
I came to the comments wanting to shout BOTHWELL! I'm glad you mentioned it first.
NYFries is incredible. 15/10 in terms of fast food poutine. They make some pretty great hotdogs as well.... Mmmmmm.......
@@flyingpig1428 NYFries was way way better in the 90s. It has lost some quality since... but I will never ever forget how glorious it was back then.
@@Kay_Watermelon might be different where i am cuz the NYFries in the city over are amazing :o
OMG ST-ALBERT CHEESE CURDS YEEES!!!
OMG ST-HUBERT YEESSSS GOD YOU'RE SO BLESSED THIS MAKES MY GAY LITTLE CANADIAN GEARR SO HAPPY!!!
I personally prefer to serve the poutine in anything with a lip so I really drown it in gravy. The squeakiness of the curds means you got good stuff, I love it! If you can snag up more curds you should definitely try out extra toppings too like bacon and sausage! It's super versatile once you have the basic fries, curds and gravy base down! Have an awesome day! Love from Canada!!!
Yes Emmy, poutine came from Quebec and that’s where I originally tasted it 30 years ago while driving through, however now it’s all over Canada including fast food restaurants like Wendy’s and McDonalds. I prefer it made with home made gravy and fresh cut fries, and also mozzarella instead of curds, but poutine is delicious any way you have it! So happy to see you trying a Canadian treasure! And anytime you cross the border into Canada you can find it, you don’t have to be limited to Quebec! Love your channel!
If it's mozzarella, it's not poutine, it's just cheese fries. Cheese curds are a totally different texture and are what makes it poutine.
@@armedwithjello Just my personal preference, not challenging traditional poutine.
i had to make it with mozzarella the first few times too being a brit and not having access to curds. Can get them online now and to be honest I think I preferred the mozzarella too I also finely grated some extra mature (extra sharpe in the US) cheese too just because I love the strongest cheese I can get my hands on mmm so good
It's overly salty because you salted the fries. This is one instance where you don't salt the fries.
Yes finally a poutine! Though to be fair, until you have one at a Canadian chip wagon in Quebec or Ontario, it won’t be the full experience. Home made fries, and one layer of cheese curds under the gravy to melt and one over to stay squeaky is my favourite. St Hubert is one of the best places for a Chicken but their gravy is subpar to the clubhouse. Poutine is best with a beef stock gravy, dark thick and rich.
Anyway enough Canadian poutine enthusiasm, as a Capital Canuck I’d love to see you make what we call a beaver tail- a fried pastry in the shape of a beaver tail with a variety of toppings, most popular is cinnamon sugar but there’s a whole range of selections now.
Great video Emmy, love your content 🤙
Leave it to a canadian to take an Elephant Ear and make it about beavers!! 😂
Double frying frozen fries makes them taste almost the same as homemade ones if you ever want to try
The outer layer become more crisp and kinda detach from the starchy middle and prevents the fries to get all soggy when adding the sauce
I worked at a poutine snack as a summer job and that's how we did it to save time but keep the customers happy 😉
For the vegetarians out there, you can also use mushroom gravy for this and it is delicious! I am not vegetarian myself, but i prefer using mushroom gravy when i make poutine at home.
We make it vegetarian for me and it’s delicious!
The only thing that’s been stopping me from trying poutine is my dislike for gravy (I’m just picky) but this sounds delicious
The powder version of St-Hubert poutine sauce is « accidentally » vegan, not the canned one. Most vegan Quebecer has its own version of poutine with tofu or plant based cheese. It even happens I add misozuke or chao to the sauce to get a deeper and complex taste.
My favourite part about travelling in Quebec and NB is the ubiquitous little bags of cheese curds and twists (too salty, but can't stop buying for some reason.) Every day a cheese fairy drops fresh little snack-sized bags of cheese in all of their gas stations. It's inexcusable that the cheese fairy program doesn't exist Canada-wide.
I live in rural NB! Love that I can get curds in my local convenience store!
@@heathercbc7287 You are so lucky!
My first Poutine was at Whistler on the other coast, so it is over this way! Loved them!
I'm from Qc, please next time try different brands as they usually vary in saltiness, thanks for visiting us!
@@Wakanda4bigmama Do you have a suggested brand for a less salty tortillon? I can only find crazy salty ones. I just thought they had to be salty!
No better poutine than in Canada!! You’re going to have to come here to try some one day 😋 Ontario has some pretty decent Chip Truck poutines 🙂👍🏻
I agree chip truck fries are usually the best, but some use grated mozzarella 😠
It's NOT poutine unless it's with white cheese curds!!!!
Thank you Emmy for being so awesome. I love your videos!
An excited Canadian watching this fun episode!!!! Enjoy but a trip to Quebec is a must to have the full authentic experience!!!
Poutine is one of the world's perfect foods.
@Mr. Cool fat and carbs ❤️❤️❤️❤️
Best poutines are with chicken gravy that’s what st huberts gravy is. In Costco in Quebec the poutine is with chicken gravy but rest of canada it is beef gravy
Heh, except KFC, they have chicken gravy. LOL
A lot of places in Toronto use a mushroom gravy because there are a lot of vegetarians here.
When I lived in Ontario (was born and raised), we had a cheese factory within a 20 minute drive with amazing cheese curds. A local restaurant also made really good poutine which I would get often. Now that I live in New Hampshire, poutine is in some places to get but not a lot. I’ve gotten cheese curds at a local store but they just aren’t the same as back home. I will make poutine sometimes with them (using my homemade poutine gravy recipe). When I visited Portland, Maine, the restaurant DuckFat had amazing poutine.
did u live in belleville? 👀
@@hopemxx1524 not quite but close
Emmy, you should think about getting a pan clip for your temp probe, thermoworks sells them. It will allow your probe to be raised up off the bottom of the pan. The very tip of the probe does the measuring so, not setting it on the bottom of the pan measures the liquid or whatever you have in the pot and not the pan itself. LOVE your channel! Big fan for years now.
I had my first taste of poutine just a couple of months ago and it was amazing. Kinda glad we don't have them everywhere here in the States like Canada cause I would want to eat it all the time if we did. I mean everything's better smothered in brown gravy, but fries and cheese?... C'mon!👍🏻😋
As a Belizean who has spent time in Canada, I make this dish often, using a locally made mennonite squeaky cheese, that is very close to cheese curds. Delicious comfort food on a cool night.
As to the hot french fry mouth breathing, I did that a few months ago, and inhaled the fry into the back of my throat and burnt it, lol. I had to fight off the urge to cough for several days until the blister healed, 😆
I love this! Your videos are great, Emmy! I just discovered them today because my niece requested a sponge cake for her birthday and my sister told me they watch your videos together. Awesome! Also love the nod to Babish, whose videos I also recently discovered while staying with friends.
just want to say im thankful for this channel it is inspiring & fun
The St-Albert cheese is definitely key. Home made french fries with skin on is a must for the "real" experience. Both sauce options are good. And I would have skipped salting the fries as the gravy and cheese is already super salty. I do hope you get to try one in Quebec, or even in the french parts of eastern Ontario., where I am from! I mean, they do make the special cheese in eastern Ontario so... ;)
One of the keys to a very delicious poutine in my opinion, is the fries must be made using red potatoes blanched and double fried. Not a lot of people focus on this aspect of poutine, it’s a game changer though. When the fries are done correctly they have a nice sweetness which nicely balanced the salty from the brown sauce and cheese curds.
You must visit Quebec and experience it. As I write I’m also awaiting my fiancé returning from Quebec where he was visiting his family. He’ll be bring me back some same day made cheese curds from St-Alberts. Fun fact St-Alberts is not in Quebec, it’s in Ontario, close to the Quebec boarder though.
I'm from ontario and didn't even realize we had an "eastern ontario" haha had to look at the map
You eat French....friend? Don't be a cannibal! (Jk, check your typo)
@@Sayurichyan Fixed it. Thanks! ;)
Your cheese isn't special homie. I'm in Saigon and get the exact same thing. Sorry to burst your bubble.
I like the slight bitterness of beer gravy the most. I'm from Switzerland, we have something similar but we can leave chunks of garlic or onions in it. We don't need to filter our roux.
Emmy, you're so fun! Thanks for another great video!
My Dad was from Warwick, Quebec and he remembered that poutine was first served in a paper bag, gravy and all. We would go to the cheese factory and get the cheese curds as soon as it came out of the vats. The whey would pool at the bottom of the bag of cheese and would squeek as we bit into the cheese. Nearly every restaurant had a form of poutine.
I prefer St. Hubert over Club house. I don't salt the fries, especially with frozen fries. Fresh potatoes wouldn't be as salty.
Thank you so much Emmy for acknowledging the true origin of poutine! It is, indeed, from Quebec not Canada. Thus the French name. Here, any restaurant that sells fries also sells poutine it’s as common here as cornbread in the States, which we don’t eat btw. Those cheese curds are called “fromage en grains” and they are just unfinished cheddar cheese. What they don’t sell as curds, they press into molds to remove the whey and cut up in blocks right away for mild or let it age for a sharper cheese. Now your next meal should be “cretons” or “tourtière” which are a favorite at Christmas time.
Carole Morin, I bought a St Hubert tourtiere a couple of days ago. My hubby liked it, my daughter didn't like it. I thought it was okay. Wasn't entirely sure if I liked the nutmeg being there.
I love to dip french fries in brown gravy - you get the crispness of the fries and the richness of the gravy. I don't like Poutine as much, though it isn't bad. Enjoy!
Your shout-outs of my favs was so great! ❤️
Our first poutine was in PEI. We had it nearly everyday of our trip 😳 We are hoping to go back next summer to get some more!
I love to imagine Emmy's kiddos peeking through the window, waiting for mum to finish filming so they can taste this week's goodies 😍
BURP!!!
Hey Emmy, hope you & your family have been well !!
Here is the origin story about how Poutine was created:
A dinner owner in quebec as you said in the 50's was closing down for the night around 2-3 am when someone just got out of the bar comes strolling in drunk & hungry. The owner with a customer wanting something to eat with most of his stuff shut down & put away scrambles to find something for the drunk gentleman to eat. So he realizes he has some already pre cooked fries he hasnt thrown away yet .. so he throws that back into the fryer. He then notices he has ran out of chicken but the drippings are still in the pan .. so he quickly puts it on the stove & whips it up into a gravy. Then needing something else to make it filling finds cheese curds as the other cheeses where already gone. So pulls out the now Double fried fries & puts them into a large bowl. Throws in some of the cheese curds ontop of it & then pours the hot freshly made chicken gravy overtop of it filling the bowl to the rim with gravy.
And voila the customer was full, satisfied & "poutine" was born. So ... how you 1st did it & had was what the "traditional" poutine is chicken gravy + cheese curds on double fried fries. I'd like to sugest going back & recreating this someday with a hand made chicken gravy & true double fried fries as you used straight cut style. But will say ... double fried fresh cut french fries SO make a poutine better. And of course less salty too. :)
@@samlinkin31 Very welcome !! :)
your post is making me want poutine now at 2:25am lol
@@channiifannii sorry ... but will say I have had nights when I am in " Night Owl " mode some poutine at around that time would sound good too !! :D :D :D
@@Terry3Gs I dont have the ingredients in and Im pregnant trying to eat very healthily lol I will treat myself to some sometime soon
@@channiifannii ohhh .. he he he poutine wouldnt be bad if you are !! :D And congrats !! :)
FINALLY! I actually can't believe it took you this long Emmy! I want to say from this proud Canadian you inspiree to have a healthier and happier relationship with food and you make my evenings stress less. I would love to see you collaborate with Joshua Weissman one day!
the more gravy the better, emmy! this made my canadian heart so happy. but you really needed that cheese pull. i enjoy my poutine in a bowl!! it heats the curds better.
A brewery in my town makes poutine every weekend. They make a gravy with their dark lager. So delicious. Gravy on French fries is amazing!
Emmy, I hope you consider a “do-over” on the poutine now that you have tried it once. As others have said - less salt and less gravy should make a big difference. And then you can take it once step further and try some of the great adaptations Butter Chicken Poutine etc. Last year we did Thanksgiving Poutine (French Fries, Gravy, Turkey, Cheese Curds, and Cranberry Sauce). So good!
Yeah, I either tone down the salt in the fries in the air fryer or the gravy when make it... gotta get that balance just right!
I think she’s probably good on that lol
I am so stoked that she gave you the St-Hubert gravy! I grew up going to st-Hubert whenever I would visit my family and I would get the kids menu poutine that came in a paper car. I was obsessed with the gravy. I get that it's pretty salty as an adult but as a kid it was DIVINE! I also appreciate that you just used pre-made fries. I feel like the true origin of poutine is a quick and dirty version rather than all the overly complicated stuff you usually find in the states. Thanks for making this! It was so fun to see!
Thank you so much for pronouncing both Poutine and Quebec correctly! YAY EMMY! Here in Canada (I'm in Southern Ontario) McDonalds, KFC and Wendy's all have poutine. It's a true staple.
“Frying is dangerous.” Proceeds to hand toss in the frozen fries into the hot oil instead of using the wire ladle lol
Here in Canada poutine is at pretty much every restaurant and fast food place. It's a Canadian staple lol never use can or pkg gravy!!! Has to be homemade chicken gravy in my family and home made fries as well abd the most squeaky cheese curds ever :)
It's perfectly acceptable to use gravy that's not homemade.
Shoutout to the person who sent you the stuff. They sent you the real deal ingredients! 💞
That looks like the perfect comfort food. I live in the south of the UK. We don't have gravy on our chips, but as you move further north the chip shops serve chips with the option of gravy as well as the usual salt and vinegar. I've never tried it but after watching this I think I want to try Canadian poutine and Northern chips and gravy! We all need a bit of comfort in our lives ☺
While poutine is absolutely a Quebec creation, it has spread like wildfire across Canada and you can find a variations of poutine in almost every restaurant. I live on the west coast and it is everywhere from the fast food places (ie McDonalds) to most kinds of sit down restaurants. It is a wonderful comfort food.
Ya, its a national dish for sure. The poutine saturation is even across the country.
We've been eating fries and gravy minus the cheese curds in Ontario since the 1960s. or early 1970's.
I dont know if this originated in Quebec and we just didn't bother with the cheese, or it was once a regional thing and in Quebec they added cheese.
Fries and gravy was still a popular as kids and teens lunch and snack until the late 1990s until there was the second major wave of immigration and the introduction of international foods starting in the 2000's. I'm non white, and thats what we had as a snack if we walking past a hamburger joint.
I love poutine. I actually had a duck poutine that was to die for.
@@samlinkin31 Duck fat fries are amazing
i had duck poutinine too its was yummy I think from smokes pountine
Being Canadian, poutine is delicious. Luscious gravy, cheese curds, on fresh hot fries. Heaven.
I am excited for this video. Poutine is one of my favourite meals!
Poutine is my favourite food! But I order the gravy in the side and dip the fries and curds in it, that way it doesn’t get soggy!
Then you're not eating poutine. You're dipping fries and cheese in gravy.
@@ibluedesolation lol OK dude. whatever you say.
You should try Nanaimo bars as well! A true Canadian classic 💗
Yay!! You finally took my ( and other Canadians) suggestion. Lots of love from the great white north! 🇨🇦
Jersey has had disco fries for as a long as I can remember. It’s basically the same as poutine but with mozzarella instead of cheese curds. A diner staple 😋
Came here to say exactly this!!
Oh Emmy! I'm so happy you said poutine comes from the province of Québec. I know poutine is known as a canadian dish but as much as the rest of the country tries to take credit for it, it became popular outside the province only in the 90's, +40 years after it appeared in Québec's restaurants. Happy the world is catching up on it, it's my favorite fast food! ❤️
As a Canadian, it always blows my mind that everyone hasn’t had this lol I like to use a bit of ketchup with mine as well.
😲 How DARE you!!!!!
jk
Yoooooooooo edit the last bit of that comment please and thank you.
I dunno, I save my ketchup for KD, lol!
same love my ketchup, defs a Canadian thing haha
@@aereid6 putting ketchup on a poutine is not Canadian, that's something a Murican would do
Great video! Brown gravy is always the way to go with a classic poutine. If I had any tips it would be to make your fries extra crispy and make sure you plate the fries with the curds while still quite hot to assist in the melting. Love your videos!
I have always preferred shredded cheese over cheese curds. It ensures that each fry is covered in cheese and you get that nice pull of melted cheese. 🤤
Good call on the "Golden" Ore-ida fries, the "Extra Crispy" fries have some sort of Clark Griswold non-nutritive food varnish on them that gives them an odd taste
They are just par-fried after having been partially dehydrated.
It’s a hard no on the canned gravy for me. Homemade fries, skin on, and homemade gravy.
If you’re in Newfoundland, you’d have fries, dressing (stuffing) and gravy.
😋
Double dose of carbs : not good.
Mmmmm dressing.
@stuff Exactly.
I need to make poutine now.. I haven’t even watched yet but I’ll be watching and cooking along ⛄️
It’s a painful addiction 😖🇨🇦
Emmy, YOU are lovely. I can't believe you haven't had poutine until now! FYI, poutine is great ANY time of the year. It makes no difference. You'll be welcome to visit Canada anytime! Love your stuff. You are a ton of fun!
Here in my area of Ohio, we have been eating french fries with gravy forever...the cheese is new...and delicious
It's pretty common in Western NY where I'm from too, since we're so close to the border. I like gravy better than ketchup on my fries.
@@FrozenRose816 When I was in upstate New York, hot roast beef sandwiches and french fries, with gravy over both, was my go-to roadside diner meal.
Eyoooo exploring my country's heart attack on a plate!
It.is.so.good.
Love the diversity of your videos!
I'm so happy to finally see someone try poutine and make it the proper way as well!! Now I'm craving one lol
Oooohh!!! Yess! Good job Elise!!!! She sent you the good stuff - St. Albert's fresh cheese curd! Excellent. Excellent.
YES!! LOL She sent the right graves too!!!! 😂 BRAVO! These are the way to go if you don't want to do it from scratch.
Oh exciting! A taste test. St. Hubert's for the win! 🤞 I'm pretty sure Club House does a powdered poutine gravy too. But the brown gravy is a good substitute.
Saw St Albert too - superb choice!
I'm American and my wife was born and raised on the island in Montreal, we live in Florida now. We go to Montreal every year so she can see her family. She introduced me to the best poutine Montreal has to offer and it's a great once a month (at most) dish. I was born and raised in Manhattan (back in the day when normal people could live there) and I will never concede her argument that Montreal bagels are better than NYC.
In all my travels around the US, no place did bagels better than NYC. It is probably the only thing I miss from that region.
After all of the wild creations and seriously fun/difficult food hacks and now you're making a poutine. Oh boy! This could be the most simple/mind blowing experience of your life. Yayyy! Thanks for doing this!
Quebeker here! I'm so glad you enjoyed poutine :) I held my breath the whole time you were tasting! I never thought to try the Club House gravy, I shall try it with my next poutine. Also, yes, the gravy is very salty, that's why I don't salt my french fries (or just a tiny bit) when I cook homemade poutine. I also enjoy baked french fries with this, with sautéed onions, mushrooms and red peppers on top of the cheese. Delish! :)
I'm always a little worried when non-Canadians try poutine for the first time...and it wasn't made in Canada lol. But you did pretty well! A classic dish that is popular all across Canada now. I'm a west coaster and it's one of my fave foods! Definitely needs to be hot enough to melt some of the curds though...not all and not totally liquid, just a little soft. The keys are good gravy and good curds...and leave a few dry fries so it's not all soggy. Perfect balance.
1 - no green stuff, poutine is not meant to be fancy, its a greasser, meant to be eaten without shame xD
2 - "standard" poutine gravy is a chicken gravy, thats why St Hubert is most known for having canned and powdered poutine gravy. But each restaurant does its own thing and thats part of the beauty of poutine. Everyone gets to have their own favorites.
3 - the sqweaky-ness of cheese curds is an indicator of freshness, the more sqweak, the less "fresh", this doesnt mean its bad, just that the cheese has started to lose whey. the reason also the ones that you had in Minnesota is probably because they were american cheese curds, while we use cheddar cheese curds. or they were much fresher xD
4 - in quebec we also mound the cheese much more, you should have about half as much cheese to fries.
but im always happy to see people try poutine
Loved it. Quebecer here and spot on with your description of those tastes. My mouth was watering just thinking about it. Have had it hundreds of times and it is mandatory on the menu most places here. Great gravy choices, I am familiar with both. Thanks!
My first poutine fries was in Buffalo NY, from a place called Jim's Steak out. They use shredded cheese instead of cheese curds but I instantly become hooked! It's one of my favorite comfort foods