24 Nov

It’s like a Canadian version of BBQ.

Evidently, there’s a restaurant on Adelaide in Toronto devoted exclusively to the art of mixing french fries, gravy, and cheese curds.

17 Responses to “Poutine”

  1. Jim H November 24, 2008 at 4:54 pm #

    Who ever put these ingredients together the first time must have done so accidentally.

    And poutine sounds dangerously close to a slang term I used to throw around alot when I was looking for girls as a teenager.

  2. Terry November 24, 2008 at 5:11 pm #

    Hell, you can get the stuff at Burger King up there…I think it’s great (both the food and the other homonymical fare)

  3. kris November 24, 2008 at 5:15 pm #

    By far, one of my favorite foods. In the top 5 for sure.
    i am on my way to TO in 2 weeks. Thanks for the link!

  4. Patrick November 24, 2008 at 5:42 pm #

    Oh, but it’s so far beyond BBQ. It’s a little dash of heaven sent down to feed the mere mortals.

  5. Peter Farrell November 24, 2008 at 6:09 pm #

    Just got back from Montreal this weekend, the daily helpings of this stuff weren’t enough for me….

  6. STEEL November 24, 2008 at 6:21 pm #

    Gravy on fries is divine. I might skip the cheese curd however.

  7. Timothy Domst November 24, 2008 at 6:54 pm #

    No alcohol on the menu? What’s the point of serving BAR Food without the alcohol?

  8. Jon Splett November 24, 2008 at 8:37 pm #

    Jim’s Steakout sells poutine and it’s actually pretty damn good.

  9. Tuco November 24, 2008 at 8:56 pm #

    Had it in both cities, and I have to say Montreal has WAY better poutine than Toronto. Not necessarily saying Toronto is bad, but Montreal’s (especially La Banquise)is just better.

  10. Eric P. November 24, 2008 at 10:23 pm #

    I’m with STEEL, hold the curdled bovine mucus – fries and gravy, though, are dandy.
    It’s obvious this dish doesn’t make it on its looks. Actually, it looks a bit like arterial plaque at high magnification.

  11. dougk November 25, 2008 at 12:31 am #

    poutine, now you’re talkin’ JUNK FOOD, the only thing missin’ is a beer and a hockey game, shoot da’ puck, eh!

  12. hippiegrrl November 25, 2008 at 1:09 am #

    how weird that you posted this today. my favourite canadian talk show “steven and chris” on the cbc (http://www.cbc.ca/stevenandchris/2008/11/to_dine_for_la_banquise.html) had a “to dine for” segment on la banquise, in montreal today. poutine was invented in montreal… jim’s does it so so, but the quebecois do it the best.

  13. Matt Bova November 25, 2008 at 6:32 am #

    It is great news for the Canadian economy that it can support a poutine only restaurant. As you may well be aware, poutine production accounts for a full 1% of the Canadian GDP and just a few years ago, the whole industry needed a bailout from the Government.

  14. Timothy Domst November 25, 2008 at 10:03 am #

    How much better can one gravy be than any other? We make cheese curds in WNY as well as anyplace else, anyone can do fries, so Jims or whatever junk food place just has to try and make good gravy. If you go all the way to TO or Montreal and skip real food to get this then you have rocks in your head.

  15. lulu November 25, 2008 at 10:25 am #

    YUMMY! La Banquise – here we come!

  16. Terry November 25, 2008 at 12:17 pm #

    Ya know, I settling down to lunch, looking at the can of plain tuna I am going to eat in an effort to get to that goal of 175, and now I am looking at the picture above….and I am dying!!!!

  17. Chris from OP November 25, 2008 at 4:41 pm #

    I can almost swear that my computer has smell-o-vision when I look at that picture!

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