Death of a Poutine Man

[mnemosyne]

While I can get some cheese curds here, it isn’t the real stuff. It looks right, and was likely made by a similar process, this stuff has been preserved in such a way as to make the expiration date something like a month away! As any curd cheese connoiseur knows, nothing that lasts more than 3 days is any good! Also, this stuff isn’t salty, which makes a difference to the taste of the final poutine. In the end, though, it’s decent.

And yes, we do get St. Hubert sauce out here, though not at our regular grocery store. We have to go to another one, about 10 minutes further away, but we can live with that! Actually, that’s where we bought the cheese too, since our grocery store only carries the orange stuff :rolleyes:

I have to make my way over to the farmer’s market one day, to see if they have the real stuff. We just never think to go, and they have such weird hours!

[Really_Not_All_That_Bright]

I don’t get it. The French invented pooting ?

[Grey]

@detop

Grey I know that, but like I pointed in my post, it was also referred as SQUEEK SQUEEK in the movie, hence my question

Damn it , I missed the"also".

I ask forgiveness and beg that curds shower your children as a blessing.

Oh and I’m serious about the chip wagon. Is it the one along Carling?

[detop]

Go in peace, my son. All is forgiven

[Critical_Mass]

@Grey

Oh and I’m serious about the chip wagon. Is it the one along Carling?

I hope you’re not making plans around it. I haven’t lived in Ottawa since 1996. The truck that I went to was on Leggett. I would go to lunch there with my dad from time to time.

Remember, this was at the height of the Nortel, Mitel, Corel era. The Chip truck would set up outside the tech area and make a killing for about 2 hours every day.

I imagine that attrition via downsizing and health implications from eating too much poutine (the tech sector employees not being the most stunning physical specimens to begin with ) has caused him to shift his marketing focus.

I can’t help you with the name either. Have you ever made note of the name of a chip truck?

So, best of luck with your hunt. Good poutine is easy to find. Great poutine is a treasure to behold.

[Zsofia]

ZSophia, picture this. You are in the wilds of the Village (or Saint-Laurent or Crescent or the like). You have just been dancing for the last five hours. You are so wasted (booze, tina, X, or just fatigue poisons) that you are crawling down Sante-Catherine street.

Suddenly, one searing thought blazes through your limping mind.

Must.
Have.
Saturated Fat.

And after that night, you never question the goodness of poutine again.

Oh, I see. Down here we go to the Waffle House instead. It’s like some sort of Canadian “smothered and covered”, with a side of bacon and some pie.

[Barbarian]

Maudit Crisse j’ai faim. <doffs hat>

[dqa]

“Squeaky cheese” is also available in Wisconsin.

This just in from the New York Times:
Quebec Finds Pride in a Greasy Favorite

…Martin Picard, the owner of the popular bistro Au Pied de Cochon, known by local critics as the enfant terrible of the Montreal food scene, has begun adding foie gras to the dish. He has also reinvented poutine sauce with a blend of pork stock, egg yolks, still more foie gras and a touch of cream for texture…

"People were ashamed to say, ‘I want to go to a restaurant to eat poutine,’ " said Mr. Picard recently in an interview at his restaurant. “You’d eat it at 3 in the morning when you are drunk or after a party. I didn’t like the hypocrisy.”

But since Mr. Picard first put it on his menu along with standards like confit de canard and crème brûlée in November 2001, popular demand has spiraled to the point where he now sells 30 to 40 plates of poutine a night…

[LavenderBlue]

I’ve never heard of the stuff until now.

It sounds delicious but I just can’t get over how naughty the word poutine sounds in English.

[screech-owl]

I’ve been trying for several years to get Disney to serve poutine at Canda/EPCOT, even if only during the annual “Food & Wine Festival”. They have maple-glazed salmon, ice wine, and beaver tails, but no poutine. No answer on why not yet.

Damn. Don’t MAKE me turn this state around and drive it back north just to get some.

[Lissla_Lissar]

Thanks, everyone. Now I’m dying for real poutine.

Honestly, the best I’ve found in Toronto is New York Fries, because they use real-ish cheese curds. I know there’s a diner called Mel’s that is reported to do smoked meat poutine- is it the real thing? Anyone know?

I would kill for Elgin Street Diner poutine. Or the Italian poutine with spicy fries from Pavarattzi’s. Could one of the OttawaDopers teleport or FedEx some, please?

[don_t_ask]

I knew a bunch of high school students who had a kitchen for the seniors. Their favourite dish was called “Neapolitan Chips(Fries)”. It consisted of fries laid out in a rectangular dish with toppings of cheese sauce/tomato sauce/beef gravy, in turn, mocking the appearance of neapolitan ice cream “Marge, we’re out of chocolate ice cream”