[Sca-cooks] OOP: Poutine Festival in Montreal

Audrey Bergeron-Morin audreybmorin at gmail.com
Fri Aug 29 10:23:20 PDT 2008

> Routledge (sp?), the interviewee, said he could take her to places in
> Montreal that would change her mind about poutine. So all poutine is not
> created equal...

Well, we (in Montreal) have this place serving foie gras poutine, but
also many other places now have their own "fancy" kind. In addition to
the standard gravy poutine, there's also the Italian poutine (replace
gravy with spaghetti sauce) - IMO it's much better with gravy.

The fries have to be the soft center/crisp outside kind, freshly made.
Poutine with cardboard fries isn't worth the trouble. Then comes the
cheese, which has to be hard curd chesse, as fresh as possible, so it
squeeks when you eat it. Then the sauce has to be really hot so the
cheese has a chance to melt.

Not our best culinary achievement, but it has its appeal when you have
the muchies at 2 am and feel like eating junk. Personnally, I can't
eat the stuff - too heavy. I'll gladly grab a few bites from my
neighbour's plate, though :-)

More information about the Sca-cooks mailing list