Why the hell is poutine not a common American fast food item? This shit would fit right in here! Gimme dat McPoutine! (Actually this one would probably be at Arby’s but not nearly as good looking. GOD DAYUM I wanna eat the picture!)
In Canada, pretty much every fast food restaurant has poutine these days. McDonalds is the worst one IMO. They have the best fries for plain fries, but for poutine, Burger King is much better (and offers poutine with bacon, which is the best combination).
Poutine is also super common in sit down restaurants, which often offer fancier versions. Buffalo chicken poutine is a really fun combination. Some places will have like half a dozen different poutine options, with stuff like hamburger poutine, loaded with multiple kinds of cheese, mushroom gravy, butter chicken, pulled pork, etc.
Because the cheese is hard to come by outside of Eastern Canada, you can find it outside of Quebec if you’re close to it but don’t go too far…
You can find squeaky cheese curd here in the states, too. It’s not a hard cheese to make; though the local microbiology would potentially alter the taste from the “original” flavor. It’s certainly squeaky. To me it just tastes like mozzarella with a bit more tang. The American kind, I mean.
What’s the OG cheese taste like? Is it even close enough to another, more universal cheese? 🤔
The cheese is nothing special, it’s basically cheddar in non-brick form. If poutine was popular in the states there could be a booming curd market in no time
It’s not that it’s not in a brick form, it’s also “not finished”… Around here there’s a small cheese maker that even sells it one step earlier in the preparation, so it’s like having just the small grains from cottage cheese, they serve it in its whey, still warm, people eat it with chips and it’s even more squeaky than the curds used for poutine!
It turns out I was wrong. The problem with Quebec curd cheese outside of Quebec is not that it is un pasteurized. It is that it does not have a holding period long enough to meet the food safety regs.
It is unpasteurized “raw” cheese. Which is why it is different. It is actually illegal to sell in many places due to not having been pasteurized.
It’s not uncommon in midwestern states that border Canada. I used to get it in Michigan all the time. I’ve also got a burger place by me in Colorado that does a great poutine.
But really we just don’t have the right kind of cheese in large enough quantity to be nationwide.
I’ve also got a burger place by me in Colorado that does a great poutine.
Can you say where? I’m in Colorado as well.
The ratio is off. Not enough Fries IMO (I know they’re arguably the least-desirable ingredient, but I don’t just want a bowl of meat).
I’ve got a place near me that offers this as a lunch tray. It’s my go to hangover cure.
With Brisket you want wet/chopped, dry/sliced is basically roast beef.
SHOVE IT INTO MY FOOD-HOLE NOW.
I will pay you to shovel this into my face.