Poutine Checkup

By Nick Fauchald Posted March 26, 2007

Thanks to some helpful responses to last Thursday’s post, I was able to track down cheese curds over the weekend here, here and here. I cut short a night out on Saturday to come home and cook my first batch of poutine. Here are my unedited notes, written around 2 a.m. Sunday morning and stained with gravy sometime around 2:35 a.m.:

1) Buy good take-out fries, the fatter and crispier the better (fast-food fries too wimpy).
2) Make gravy (mine = andouille sausage, onion, wine, chicken stock, veal demiglace, Worcestershire). Should be thick like ketchup.
3) Preheat broiler. Pile fries in dish, top with curds, broil until cheese starts to melt but isn’t completely liquefied. Add gravy. Eat with fork.

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