Poutine is slang for mess in Quebecois slang.
The American version of poutine is Disco Fries.
Disco fries are a classic diner dish, made up of a mountain of crispy fries topped with melted mozzarella cheese and smothered in a creamy gravy sauce.
The United States does have poutine although it can be hard to find in the USA.
In the USA poutine is most often known as Disco Fries.
It can be hard to find poutine in the USA although you can make it yourself with a few simple ingredients.
The kind of cheese that is on Poutine is white cheddar cheese curds.
Poutine gravy is made of pepper, chicken broth, beef broth, unbleached all purpose flour, unsalted butter, water and cornstarch.
There is meat in poutine which is roast beef, although some Poutine is made with pulled pork, salt cod or chicken,
Canada's national dish is Poutine which is made of French Fries, cheese curds and brown gravy that is made of chicken stock and beef.
Poutine is important to Canada as Poutine is a symbol of Canadian identity and today the Poutine dish is presented as being of Canadian cuisine and even as Canada's national dish.
Poutine is A Canadian national food that has been served in Canada since the 1950s.
Poutine tastes like and is similar to mashed potatoes with gravy but taken to the next level with the addition of cheese curds and crispy fries rather than mashed potatoes.
Another way to describe the taste of Poutine would be cheese fries with gravy on top.
Poutines are healthy when eaten in moderation but when eaten too much Poutines are unhealthy.
Poutines are high in saturated fat, cholesterol, total fat and refined carbs.
Eating Poutines can raise your triglyceride levels in the blood for between 6 to 12 hours after you eat Poutines.
The gravy and cheese curds used in poutine can be high in fat and calories, which contributes to the overall calorie count.
In addition, the fries themselves are also typically deep-fried and can be high in calories.
Poutines are a dish of french fries and cheese curds topped with a brown gravy.
The Poutine dish emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention.
For many years, it was used by some to mock Quebec society.
In the United States, some restaurants of New York and New Jersey propose their own mix of fries, gravy and cheese, called « Disco Fries ».
The word poutine is commonly believed to have originated from the English word pudding (or, in French, pouding), used to describe a mixture, typically messy, of various foods.
The taste of poutine is unique and difficult to put into words.
The best way to describe the taste of Poutine would be similar to mashed potatoes with gravy but taken to the next level with the addition of cheese curds and crispy fries rather than mashed potatoes.
Another way to describe the taste of Poutine would be cheese fries with gravy on top.
To clarify, poutine is Canadian dish of French fries topped with gravy and cheese curds.
Americans take the concept further, adding local and regional variations to attract changing demographics and tastes.
Poutine is found in the northern border regions of the United States, including New England and the larger Northeast, the Pacific Northwest, and the Upper Midwest.
These regions offer further variations of the basic dish, usually by utilizing cheeses other than fresh curds, which are not widely available in the US.
Canada's national dish and the ultimate comfort food, poutine consists of French fries, squeaky fresh cheese curds and gravy, and was born in rural Québec in the 1950s.
It's starting to appear on more menus across the city, from an authentic offering at Blue Caribou Canteen to a hearty Hawksmoor barm.
Classic Poutine is a hearty side, so it does not need a lot to accompany it to make it a full meal.
I like to serve it with something light like Marinated Cucumbers and Red Onions or Vinegar Coleslaw.
Poutine is essentially a pile of soggy French fries.
However, I must say that the sogginess didn't bother me nearly as much as I thought it may.
Despite being drenched in a hot liquid, the fries hold their shape quite well, and they really absorb the flavor of the gravy when submerged.