The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Canadian diner dish

Janet Yang's picture
Janet Yang

Canadian diner dish

What is the name of the dish that is french fries and cheese curds, covered with beef gravy?

BobS's picture
BobS

Poutine

Great stuff, but not for the low-carb diet :)

Janet Yang's picture
Janet Yang

Yes, poutine is what I was trying to remember. Thank you!

Floydm's picture
Floydm

Soooo good.

FWIW it doesn't have to be beef gravy.  My favourite poutinerie in Vancouver is La Belle Patate and their gravy is vegetarian they say. How they make their gravy so dark and rich without beef stock is beyond me. 

balmagowry's picture
balmagowry

... sometimes you're better off not knowing!

Mmmmmmmmm... poutine. Mmmmmmmmmmm.

Janet Yang's picture
Janet Yang

"My favourite poutinerie in Vancouver"

Can you tell me how to pronounce poutine? Does pronunciation vary by region?

Floydm's picture
Floydm

I think it is pretty consistently pronounced poo-TEEN, though I've heard people put the emphasis on the first syllable as well.  

balmagowry's picture
balmagowry

that the speaker is not French. ;-)

Accent on first syllable? "C' pas français, ça."

dabrownman's picture
dabrownman

that equal amounts of oil and flour are used to make a darker roux like you would for etouffee or gumbo.  When the dark veggie broth is added (made with roasted and then caramelized veg) you get a fine dark and tasty gravy,  If they put some dark coffee or espresso in there, it becomes more of a veggie red eye gravy - also tasty.  I like to use half bacon fat and half butter for my roux though - hardly vegetarian.