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Appealing to our north of the border TUG'gers...a subject near and dear to your hearts....
- Thread starter bbodb1
- Start date
- Joined
- May 20, 2006
- Messages
- 50,985
- Reaction score
- 22,483
- Location
- NE Florida
- Resorts Owned
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Marriott Grande Vista
Marriott Harbour Lake
Sheraton Vistana Villages
Club Wyndham CWA
I prefer traditional poutine. I don't live in Canada anymore, so I can't easily get real cheese curds. I can buy curd shaped cheese at Aldi down here. It isn't the same, but I did make poutine not long ago. It was still great. In Canada you can buy Poutine Sauce in the grocery store. Packets you mix with water or in a can. St Hubert brand is my favorite. I think a base of turkey gravy is used to cover traditional poutine. Beef gravy is a little too strong, but is a good substitute if all else fails. That St Hubert Poutine Sauce in a can is the best. We would often stock up on a bunch in Windsor before driving back to the United States after a trip to Canada. I don't want anything other than fries, curds and gravy. We have a Poutine food truck here in Jacksonville that came in to work last year. It was pretty good.
mcsteve
TUG Member
- Joined
- Mar 23, 2014
- Messages
- 308
- Reaction score
- 279
- Location
- Ontario, Canada
- Resorts Owned
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HGVC Elara - Las Vegas
Southwind, Egret Point & Waterside by Spinnaker - HHI
Vacation Village @ Weston
Wow. A lot of different tastes for fries 
. I am in the “like” category for poutine but it must be made with the right cheese curds. Many people have told me only the fresh curds from north of the St Lawrence river are acceptable but I personally will be happy with any curd that is fresh white cheese (it must squeak on your teeth when you bite them). Both Quebec curds and Wisconsin curds have made great poutine for me. The gravy must be brown beef gravy. Also, the fries must be fresh steak cut (not frozen) so I rarely will indulge in poutine unless I see or ask about the source doing fresh cut in the kitchen. Top it all off with a dose of French’s catsup (for the reasons already stated against the other brand) and salt to top them off.
. I am in the “like” category for poutine but it must be made with the right cheese curds. Many people have told me only the fresh curds from north of the St Lawrence river are acceptable but I personally will be happy with any curd that is fresh white cheese (it must squeak on your teeth when you bite them). Both Quebec curds and Wisconsin curds have made great poutine for me. The gravy must be brown beef gravy. Also, the fries must be fresh steak cut (not frozen) so I rarely will indulge in poutine unless I see or ask about the source doing fresh cut in the kitchen. Top it all off with a dose of French’s catsup (for the reasons already stated against the other brand) and salt to top them off.