How to Make Poutine

How to Make Poutine Rebecca: French fries and gravy and cheese curds. Oh my! Hi I’m Rebecca Brayton, and welcome to Watchmojo.com and today, we’ll be learning more about the French Canadian greasy-spoon tradition known as Poutine. When and where was Poutine first started? Annie: We think that was at the end of the 1950’s. There’s a big debate between Victoriaville and Drummondville. In Victoriaville, they also say that some costumers were asking cheese on hot fries to melted and in Drummondville, they say that there were already having fries with gravy and some people asked to put the cheese curds on it. Rebecca: Do you know what the word Poutine translates to? Annie: Like a pudding maybe so a big mix. Rebecca: Where does Poutine fit into Quebecois culture and cuisine? Annie: We think it’s a comfort food. People that are growing out of Quebec when they come back, they like to enjoy Poutine. Arturo: Hi! My name is Arturo. I’m head cook here in La Banquise. Welcome. Everything starts here. The command, the thing here is that you can add whatever you want in your Poutine. So people, who want like onion with meat with sauces, with three extra cheese, extra sauce, like whatever we have to use like two plates. Really, really crisp, so here we have the potatoes. It’s like that little dark golden color which says that it’s well cooked. Not too much, and really crunchy. Here we have the cheese we’re going to place here. When it’s ready, we pass it to the line. Finally, we open the big one. Almost double of everything, double potatoes, double cheese. It’s going to be ready to rumble. Here we have the sauce, so we placed a little so the cheese can start melting then we place all the ingredients and then salts. This is La Matty. It goes with onion, green peppers, mushrooms and bacon. That’s one. Chicken, the sauce and the special ingredient green peas. This is the La Galvaude, which is chicken with green peas mixed on the famous Classique, potatoes from mash on the gravy. And finally, our big star, the T-Rex. It’s great sauce, and this the T-Rex, big T- Rex, which go with potatoes to du formage, meat, sausages, pepperoni, and bacon, doubled.