When I was a kid we took the only vacation I have ever had in my life. We were living in Labrador at the time and someone made the dipshit decision of driving through Quebec for 7 days. We stopped at one place and I asked for poutine. The guy said something in return I couldn’t figure out with my limited French. Some American dude nearby (thick as shit southern accent kinda gave it away) said he was asking what sauce. Gravy wasn’t an option.
Only a certain region of Canada knows what true poutine is anyway.
I didn’t even mean the whole of Québec. I meant Eastern Ontario and southwestern Québec specifically. Anywhere else its very hard to find legit poutine. By legit I mean fresh cut fries, gravy, cheese curd and maybe one other topping like chives/crumbled bacon or something similar.
Only a certain region of Canada knows what true poutine is anyway. The amount of mozzarella elsewhere is too damn high!
Jokes aside, mozza will do in a pinch.
In sorry, but there is no such thing as “too much mozarella”. Even straight up 100% mozarella is acceptable.
Now I want a one-pound block of mozzarella in a big bowl of gravy.
When I was a kid we took the only vacation I have ever had in my life. We were living in Labrador at the time and someone made the dipshit decision of driving through Quebec for 7 days. We stopped at one place and I asked for poutine. The guy said something in return I couldn’t figure out with my limited French. Some American dude nearby (thick as shit southern accent kinda gave it away) said he was asking what sauce. Gravy wasn’t an option.
Not everyone in that region knows what it is.
I didn’t even mean the whole of Québec. I meant Eastern Ontario and southwestern Québec specifically. Anywhere else its very hard to find legit poutine. By legit I mean fresh cut fries, gravy, cheese curd and maybe one other topping like chives/crumbled bacon or something similar.
Curd is the most important IMO.
Mmmm smoked meat poutine.
Yup, that’s a good one!