Sexual innuendos weren’t the original intent of the comment ‘wink wink’. Maybe you would be interested in a beef stroganoff recipe?
It was just a guess about a sexual reference. And I wasn’t the first to guess it.
And then there’s “Detroit Poutine”-- chili cheese fries from a Coney Island restaurant:
First thing I thought of and would have quoted if I had seen this thread when it was started. Since you beat me to it, it could also be an answer in the Jeopardy category
“things I wouldn’t eat, even at gunpoint”.
Poutine is basically Quebecois nachos.
That looks like something that somebody already chewed and partially digested.
Yeah well, so does poutine, I would argue.
Ferme ta gueule!
I like the idea of poutine but haven’t had a rendition that rose above the sum of its parts. I don’t generally love fried things covered in wet sauce (major exception: chicken wings) like nachos and other cheesy fries/hashbrowns. I don’t dislike it, really, but it isn’t something I seek.
That said, what is a good baseline gravy for poutine?
I think beef gravy is normally used. I’d make my own from beef drippings and roux, with lots of thyme and freshly ground pepper.
Chef John just posted a video with some good looking gravy.
Honestly, Massive Jingle, use whatever you like. The fries don’t bring a great deal of flavour to that roadshow. It’s the gravy that’s doing the heavy flavour lifting, frankly.
There really isn’t a “one true way” of making this thing, regardless of what poutine gatekeepers might say (myself very included). Fries, gravy, cheese (curds). Use what you like and twiddle it until you have perfection or your arteries harden. If you’re chasing authenticity, the key ingredient is spending a full day labouring outside in the dead of a Quebecois winter, though any activity that has you burning a thousand-plus calories first will do nicely.
If hate it being sodden (and it WILL wind up turning into potato spaghetti if you dawdle), make your fries crispier, make a smaller batch and shovel that stuff into your face promptly.
Best served with Diet Coke. 
When it comes to piling stuff onto a plate of French fries, I don’t think you can beat San Diego and its carne asada fries;
Nico’s Taco Shop here makes excellent Carne Asada fries they call 'em Super fries.
If you want good curds try Miss Muffet’s; though you may have to go a wheys.
-d&r-
I can tuffet out.
When I was out in Montreal, I tried various poutines, including a couple at La Banquise, which is known for its myriad poutines. But my favorite was from an Indian place called Chef Guru, where you had your standard poutine ingredients, but the gravy was an Indian (I think actually Pakistani) curry-type of sauce with a bit of a spicy kick, and garnished with cilantro. You can also get it with chicken, but I got it plain.
https://where.ca/wp-content/uploads/2012/07/Chef-Guru-curry-poutine.jpg
I would totally try that!
As Archie Bunker once stated, “That looks like someone et it and lost it”.
mmm