Nah, I think we only went to a bar once (oops, twice) at Doperéal, and even then, they never card.
less than 6 months till I turn 18. I’m counting the days…
The best poutine (from a chain store) is from Lafleur’s. Hands down. Second is La Belle Province (where we met).
d12: What? You’re under 18? 
Maybe this calls for a PoutineDope in Ottawa…
::sigh:: So many Dopefests, so little cash.::
blush
I read the title as “I’m hooked on poontang”.
Entirely different meaning.
Homebrew: BWHAHAHAHAHAHAHAHAHAHAH… omg… HAHAHAH…
Scott: 16 years old.
Steph: Come down on Richmond Road right between Island Park Drive and Hilson Ave. is a wagon called Glenn’s.
Best. Poutine. Ever.
The best is when they bake it after. And the cheese melts a lot and you can lose skin in your mouth from extreme heat.
OK, Eonwe said he might be able to make it up to Montreal in September. If clay can make it, I say we have a mini-PoutineDope. 
Or we could all go to Ottawa, but no way in hell am I staying with my parents. I’d stay with Elenfair.
And sorry, d12, I confused you with d18. Damned similar usernames.
mmmm…Poutine…sounds…so…nice
:wipes up drool:
I am gonna see if I can make it myself! Any tips?
You’ll need frozen french fries. McCain Superfries are the best, as they taste deep-fried. (Well, they are, partially, before being flash-frozen.)
You’ll need cheese curds. If you can get them, get a hunk of mozzarella cheese and cut it into cubes a bit less than one inch square.
You’ll need the sauce. I don’t know where you live, but if your Merkin, you won’t be able to find poutine sauce. I suggest a Franco-American beef or chicken gravy.
You’ll need a big bowl, like a pasta bowl.
Cook the french fries as directed, but with a tiny bit of oil on the cookie sheet. Get them nice and crispy, but not brown. (Toss halfway through.)
Drain french fries on paper towels, then transfer to large bowl.
Meanwhile, you’ve heated up the gravy.
Distribute cheese curds (or hunks of cheese) over the fries, then dump hot gravy over the whole thing. Not too much, though.
Wait a minute or two for the gravy to partially melt the cheese.
Enjoy. You’ll never be the same again.
Let us know how it goes.
Oh my god - a heart attack on a plate fantastic!
mmmm now I am hungry and I just had lunch!
Yup, ems, coronary in a bowl.
I see now you’re from Europe. Do they sell frozen french fries there? And tins of gravy? Taste the gravy. If it seems ordinary & bland, add some Tabasco sauce or cayenne pepper. The “gravy” we use isn’t really gravy; it’s the sauce that comes with rotisserie chicken. Not quite the same thing, but it can be approximated.
You can always use hunks of white cheddar instead of mozzarella, assuming you can’t get cheese curds there.
Here I am, 8:53 on a Sunday morning, preaching the Gospel of Poutine, and giving cooking tips.
I need to get out more. For a POUTINE!
Food of the gods, and the cure for any potential hangover. :eek:
Yup, ems, coronary in a bowl.
I see now you’re from Europe. Do they sell frozen french fries there? And tins of gravy? Taste the gravy. If it seems ordinary & bland, add some Tabasco sauce or cayenne pepper. The “gravy” we use isn’t really gravy; it’s the sauce that comes with rotisserie chicken. Not quite the same thing, but it can be approximated.
You can always use hunks of white cheddar instead of mozzarella, assuming you can’t get cheese curds there.
Here I am, 8:53 on a Sunday morning, preaching the Gospel of Poutine, and giving cooking tips.
I need to get out more. For a POUTINE!
Food of the gods, and the cure for any potential hangover. :eek:
I’m in Ottawa too! How many others are here with us?
::sigh:: Another Ottawan who didn’t come to Doperéal.
Anyway, I think PoutineDope should happen, but I’m torn: Ottawa, with its chip wagons, or Montreal, with fantastic places like Lafleur’s and La Belle Province…?
The poutine tasting must happen several hours before dinner. At Doperéal we made the mistake (against my protests) of going to La Belle Province three hours before our scheduled Saturday dinner… :eek:
We can do it the weekend Eonwe’s in town…
Homebrew… me too.
I lived in a small WV town for awile and if you ever went to a restaraunt or diner and got french fries they always asked you if you wanted gravy on your french fries.
I was taken aback
My GF at the time who grew up there loved it. Its certainly not bad just different… Mmmm… with melted cheese though… I could go for some poontang myself!!
Well I went out last night with some friends we all came back to mine and I made them ems version of poutine.
Frozen steak chips (or french fries whatever you call them) I had some leftover gravy in the fridge from Sunday’s chicken roast added a smidge of worcester sauce, chopped up the mozzarella and sat back to enjoy.
Oh - My - God I am now a domestic goddess and everyone loves me! I am sure it wasn’t the same as the real thing from Canadia but to me it was damn good.
Thankyou
ems 
::::Droooooooooolllllll!!!:::
Thats it, I’m having poutine tonight. Though stuck in the armpit of Ontario, the best I can hope for it ugly orange cheddar curds…I never bothered to just chop up mozarella…it’s GOTTA taste better than this plastified crap Ontarians pass off as cheese.
I SO miss the “squeek squeek” of real curd cheese - you know, the stuff the farmers made that morning that expires two days from now? At least here we can get St. Hubert poutine sauce, which is damn good (and a billion times better than the all-Canadian Swiss Chalet (seriously, what is up with that?)).
I want poutine. I want poutine. I want poutine…
Have you guys seen Karmina 2? “Squeek squeek!”
Oh god, someone else understands cheese curds! I moved from Wisconsin to Chicago, Illinois, and most folks here that I’ve met look at me funny if I talk about cheese curds squeaking.
I’m a vegetarian, so I’d have to get veg-oil cooked fries, and the gravy would be a real trick. Guess I’d have to find/make some mushroom gravy that doesn’t sneak any beef broth in there.