The Art of Poutine

Poutine Guy has been busy. Very busy. Extremely busy. First, he's still in school and has a lot of learnin' to do. Second, he found a new job. Which means more colleagues to introduce to the love of poutine. And finally, I moved across the country. Yes, I jumped on the Alberta bandwagon - the poutine void that is Western Canada. The good news is that a Smoke's Poutinerie is on the way to lovely Edmonton, with one already slopping out gravy soaked curds and fries in Calgary.

NOTE: To my New Brunswick friends - a Smoke's Poutinerie has recently opened in Fredericton. 

 

But first I want to talk about Americans not being able to handle making poutine. Given my mouth salivates but my heart cringes at the idea of eating home-made American mac-and-cheese, the poutine should not be a stretch for Americans. It should come quite naturally to our friends to the south. But alas, the poutine remains elusive. The author of this article suggests it has something to do with trying to fix something that isn't broken; that American chefs have yet to master the basic poutine and due to their impatience, they attempt to place their own identity on the dish.

 

Canadians, and more so Quebeckers, have lived with poutine for generations. They mastered the basics long ago. The new variations we see are an artistic value we bring to the dish. A Facebook friend of mine maintains that the use of chili in place of gravy is 'chili cheese fries', not poutine. I disagree. As the saying goes, 'while art is difficult to define, I know what it is when I see it' (and/or taste it in the case of poutine). As important as the eye of the beholder, is the intent of the maker. However, sometimes there is conflict between the two. Sometimes the maker has no clue what he or she is doing. And that's where I come in - the critic.

 

Now you might be wondering, what poutines could I possibly even review in Edmonton? Is there art here? Is achieving the basics even possible in Alberta, much less attaining art status? Well, there isn't much. But there are hosts of new Albertans bringing with them those generations of experience and curd appreciation. There are plenty of donair shops, so poutines cannot be far behind.

 

For an easy find, I knew New York Fries served my fave dish. And so, accompanied by a couple of new colleagues, off to a mall to see what kind of poutine I could get from a restaurant named after the ultimate American city.

 

Well, let's just say expectations weren't high to begin with, and those weren't even met. The final score of 70% was carried mostly by the strength of the fries. This so-so score will certainly ensure that when Smoke's Poutinerie finally does open up in Edmonton, it will be the undisputed poutine king until I find something else.
 

Despite being a Westerner now (or again - it's complicated), I do hope to continue my search for good poutine and good poutine stories. I may be based out of Edmonton, but please continue sending me tips, regardless of which end of the country they originate from.

 

May your curds stay squeaky.

Something Made in Canada must be good for you

Well, strap my bib on, get me my “Big” fork, and grab a roll of paper towel to wipe my chin, cuz’ there was a record breaking 1,300 pound poutine made in Montreal, thanks to the radio station CKOI-FM for organizing the event. I’m not sure what the record was before or even if there was a record, but the feat was probably worthwhile none-the-less. You don’t know how much I really wish I was there.

 

 A lot of people get on my case because poutines are considered unhealthy. In fact, when I say they are considered unhealthy, these same people correct me and say, “they ARE unhealthy.” This is especially true of a former colleague of mine (who is a nurse), and has been influenced by Poutine Guy more-so than Poutine Guy has been influenced by her or that she’s ever likely to admit publicly. I think she’s eaten more poutines since I started this blog than she did in her entire previous adult life – I guess that makes me a poutine market catalyst. I should be getting royalties or commission or something.

 

Of course, I decided to perform a little online research to see what others might think about the idea that this delicious Quebecois dish is possibly unhealthy. I discovered a November, 2010 MSN online article that actually refers to the poutine as one of the ten “unhealthiest foods known to man.” To be fair to the poutine, the article is biased toward foods consumed only in North America; and even within this elite Group of Ten, the poutine fares well in comparison to the other nine. Just saying.
 

Meanwhile, a recent Globe & Mail commentary talks about obesity being a losing battle in North America so long as fast food tastes so good. Basically, good food should stop tasting like good food. It also condemns the poutine. The article notes that gourmet poutine is actually quite trendy in Quebec these days. I guess I’m ahead of the curve here in New Brunswick. I should have that engraved on my urn!
 

Speaking of newspapers, a Hat Tip from the local food connoisseurs “The Two Fat Guys,” led to Poutine Guy getting a friendly mention from the Times & Transcript in the My Spies column. By the way, it’s a fantastic and wonderful newspaper, and not just because I was mentioned in it, used to work there, or still consider many working there to be my friends. Here is the mention, from the pen of Rod Allen, in its entirety:

 

“Good gravy!

 

Those clandestine culinary cut-ups The Two Fat Guys direct a shout-out the way of former T&T staffer and former Mike Murphy aide David Gingras, who has made a bold new career move as Poutine Guy, intrepidly touring the Picture-Perfect Poutine Province on an 'ate and rate' tour to identify New Brunswick's best poutine - the good Quebec kind, not the weird, slimy Acadian kind. Spy Central directs fans to Poutine Guy on Facebook and to Dave, our hearty congrats and a lifetime membership recommendation to Moncton's fabulous Y.” (November 24)

 

Yes, I know. If you blinked, you would have missed it. However, I did note that it was recommended I join a gym. So, as I have stated before, it’s about moderation folks. Despite a deep desire to do so, I do not eat a poutine every day.

 

But, I did eat one yesterday. At M.I.C. in Dieppe. It scores very well. I had heard some mixed messages about the M.I.C. poutine, with one person telling me she had the dish one day and it was great, and another time it was subpar.
 

Well, all I can say is the good chef was in last night, perhaps because there was a wedding reception / dinner going on. It could have been the festive atmosphere or the holiday music playing, but the poutine was fabulous. I’m saying, an 83% kind of fabulous. That makes it the second best I've had in New Brunswick so far, while being the best you can get seven days a week (the best poutine being at the Moncton Market). The curds were squeaky along the edges and there were great huge gobs of good cheese in the middle. The fries were nice, and best of all was the gravy – dark, rich and thick, and not a clump to be found.
 

If you should also give into your deep-fried desires for poutine, I highly recommend a trip to Dieppe. Let me know how it went.

And, of course, may your curds stay squeaky.

Casino Poutine: A sure loser

Hey loyal fan(s) and fellow poutine lovers. I want to start the blog today with what makes a poutine a poutine. I want to talk about curds. I mean, without curds, poutine is just fries and gravy.

 

First, a colleague of mine has informed me that if you're ever on your way toward Rivière-de-Loup in Quebec you'll pass a small community called Cabano. There's a fromagerie on the left near a mill which is on your right. Apparently, they sell great Made in Cabano curds as well as other cheeses, but I'm going for the curds.

 

Second, as Costco shoppers may know, nearly everything sold in their cafeteria can be found in store. However, for the longest time I couldn't find curds. Well, that's changed. You can now purchase curds in the cheese section at your favourite wholesale grocery and Christmas store. Nothing will get you home making your very own poutines faster than a bag of curds in your fridge.

 

Speaking of homemade poutines, one thing I get asked about a lot is how would I grade my own poutine. Well ... I don't often make my own. Plus, there may be some conflict of interest in grading my own masterpieces.

 

However, I must say that every once in a while the urge takes me, and out comes the dusty deep fryer. Usually, I use canned St. Hubert poutine gravy - but since my wife abhors gravy, it's typically spaghetti sauce that gets taken out and we have it italienne style.

 

The last time I just made the fries at home and used Wendy's chili as the topping. It was delish! So, Wendy's, listen to me carefully: Start selling a chili poutine! Feel free to name it after me ... call it Dave's Poutine.

 

Some other poutine news is a find from another colleague of mine. The website poutinewar.com. As the site states: "un site dédié à la meilleure bouffe possible: LA POUTINE ! L’extase culinaire en trois ingrédients." I discovered they also have a Facebook site. I salut you. But first, I have wipe my chin after seeing a picture from their Facebook site. A basket made out of bacon, yes bacon, filled with poutine. OMG! Not for the faint heart beats out there

 

In recent months I have avoided having to ingest horrendous poutines. That ended last month at the Casino. The final score comes out to 36%. I believe that may be the lowest score I've given. It failed in every aspect. I don't even want to go into it in too much detail so as to avoid reliving the experience, but let's just say the best part of the meal was certainly the friend at my side.

 

So, until next time, keep the emails and tips coming in.

 

And, of course, may your curds stay squeaky.

Boys of Summer

I know, I know, I know. It's been a while since my last blog. I've been busy. I thought being on parental leave with my two boys would give me more time. Apparently not.

Trust me, my absence was not due to a lack of poutine related things to discuss because there's a great deal of poutine news to share. First of all, I have two poutines to review here; second, I extended my search for poutine outside of Canada; and finally, I discovered some more unusual poutine flavours.

I'll start with Costco. The poutine purists out there will likely disagree with my evaluation, but it gets a .7/1 or 70%. The reason why I score it so high is, quite frankly, it is what it is - poutine from Costco. Therefore, in terms of expectations and value (a rather large serving of poutine costs $4.29) it gets superb marks. Also, it helps that they aren't shy with the curds. Where they get dinged is the use of frozen French fries and the gravy isn't fantastic. But like I mentioned earlier, it is what it is - poutine from Costco. If your planning supper at Costco, I recommend the poutine. It'll fill your gut and leave you with some money in your wallet.

My next poutine experience was the chicken poutine at St. Hubert. It didn't score as highly as Costco. The chicken topping was enjoyable, but I'd expect that from chicken rotisserie restaurant. What really dragged the score down was the amount of curds, low value for money, and the French fries. The gravy, I enjoy, but it's probably not for everyone. Ive heard that it is a mixture of their chicken sandwich gravy and their barbecue sauce. The gravy makes it quite unique and so, if you're looking for something different, it's worthwhile.

My international quest for poutines starts in a culinary wasteland. My internet searches revealed a website called Notes From The Culinary Wasteland, where the blog author describes a trip to Regina where he had the misfortune of trying a poutine at the airport cafeteria. Imagine. Poutine at an airport cafeteria in Regina. One important note the blogger makes is that "if the potatoes aren’t real and properly cooked, the whole deal isn’t worth the calories." Good point.

On a side note, some people may notice that the blogger is former L.A. Law star Michael Tucker, who apart from still being an actor is now a food connoisseur.

Afterwards, I visited a place where wasteland would be considered a step up - New Jersey. Lucky for me, Manhattan is nearby. Spotting a few Tim Hortons around, along with the great variety of foods one can only find in New York City, I thought I could possibly come across a poutine or something similar. I wasn't that lucky. I didn't even have time to see the Statue of Liberty, so I don't feel bad about not finding a needle in a hay stack. But who knows? As Douglas Coupland wrote in 2002 on the subject of poutines in his book Souvenir of Canada, "Western Canada, which was once thought to be poutine-proof, is now coming to embrace the dish. Next stop: the world."

While my search outside Canada has not turned up anything yet, I have been informed of something called a Portuguese poutine. Not sure whether or not it hails from Portugal or just contains some Portuguese elements that are then added to a traditional poutine.

And this brings up my next subject.

A couple of months ago, some good neighbours of mine visited Quebec and snapped a picture of a restaurant menu. A whole page was devoted to the poutine. One such dish was simply called Le Sexy Poutine, or something similar to that. Curious, I Googled "le sexy poutine" and actually found a recipe for Sexy Poutine which, by reading the ingredient list, calling it rich would be like referring to a billionaire as simply well off. If you're interested, check it out here.

Also from Quebec is something I discovered on Facebook: the Ice Cream Poutine. It's not actually made out of French fries nor does it taste like poutine ... at least I hope not. It appears to be a sundae shaped into a poutine along with chocolate covered wafer cookies in the place of fries. Maybe something to enjoy after finishing off a real poutine, eh?

I know this blog is longer than others I've written. Hopefully you stuck it out until the end. I'll try not to wait so long before writing again.

Anyhow, as usual, may your curds stay squeaky. And keep me informed of your own poutine adventures.

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Cheesy Stories

The other day I met a good friend for a drink.  We had not seen each other for a few months and immediately following "Hello," he asked me, "Are you gaining weight?"  

Well.

:(

Given that I still want to continue writing Poutine Guy and that I do not want to start a Weight Loss Guy blog, I may have to tone down the frequency of reviews and focus on some poutine chatter for the remainder of the summer or (God forbid!) even the remainder of 2012. 

First up, Delta Beausejour Hotel in Moncton deserves a big thumbs-up for its effort to increase poutine awareness. During the Hot Rod festivities known as the Atlantic Nationals on July 13, the hotel let its Facebook followers know that poutine was on the menu! 

While I was unable to personally attend, a HT goes out to a Facebook friend who posted it on my wall and another nod to a friend who emailed me about it. If by chance you were able to participate and partake, let me know how it went. Poutine Guy is fast becoming the send-to for all poutine news – which is alright by me.

Secondly, folks are sending me stories about their fav poutine stops and even their quests. One in particular worked for the Sea Dogs and made it a point to try poutine in every QMJHL hockey arena he visited. That is a worthwhile quest. I salut you. I must add there is something special about arena poutine. The smell of the steam shooting straight up into your face as you gobble down poutine bite after poutine bite is intoxicating. Mmmmm....

A couple of colleagues of mine with ties to Quebec have their must-eat-at-spots whenever they visit La Belle Province. I know if I'm ever driving up the Gaspe, I'll have plenty of places to stop at for some cheesy French fry goodness. While in Campbellton recently I tried to convince my driving companions to stop at a Casse-croute across the Van Horne. Unfortunately, my pleas and pleases were not good enough. 

One more note: following my interview on CBC radio two weeks ago, visits to Poutine Guy soared. In fact, almost a third of all visits to the blog can be attributed to that interview. So, a big THANKS to Mother Corp for the traffic. 

My next blog will have a review. Between starting this posting and actually posting it, I managed to go to Costco and, well... I couldn't help myself. I'm an addict.

May your curds stay squeaky!

Recognition

Poutine Guy received some recognition today. I was on CBC Information Morning - Moncton to talk about the Poutine Guy blog and poutines in general. It was certainly a great deal of fun, in no small part due to the efforts of the producer and host. Thanks a bunch for invitation and a special thanks to Karen Rawlines for letting the powers that be know about Poutine Guy’s exploits.

You can catch the interview here!

As always,

May your curds stay squeaky.

Guinea Boar

I was recently reminded of one of the worst poutines I had ever eaten. It was my own fault really. Many years ago, I travelled to Edmundston where I mistakenly assumed that proximity to the Quebec border would guarantee me a good poutine. It does not.

While the restaurant had the gravy right, nothing else positive can be said about this melted mozzarella - frozen French fry fiasco.

My most recent return trip from Edmundston had me in Grand Falls at lunch. My traveling companions indulged my poutine fetish and off we went in search of a local non-chain Mom-and-Pop restaurant where, having learned from many of a bad moza experience in the past, I inquired about the cheese they used before actually ordering. 

"Mozarella," was the answer. 

Well. I took a pass. I'm glad I did because the fries I eventually did get with my lunch were crinkle cut frozen fries. You know, the kind that actually tastes as though they were frozen.

And so my travels to northern New Brunswick once again proved to be a bust on the poutine front. 

On Canada Day, while with my family in Downtown Moncton, I took advantage of being near the Tide & Boar restaurant. Its poutine has been widely recommended to me, especially the boar meat variety. That's right. Poutine with a topping of boar meat. How can anyone not give this a try?

The $16 price tag should give many folks second thoughts. It is a pricier restaurant, and if it were not for the recommendations of others, I would not have ordered this dish. So, I blame my friends. 

For that kind of money, I would have expected more curds, more fries, more meat, and essentially more everything. Even the non-boar variety was $11, which still makes for a pricey regular poutine. 

That being said, the fries were awesome. Also, the gravy came in its own little gravy boat on the side allowing you to dip or spread out as much gravy as you choose. Plus, it was good, but not good enough to make it outstanding in terms of my grading system. It scores a .69/1 and the saving grace was the tender topping of boar meat. My wife, however, had the halibut taco which she claims may be the best taco in Moncton. So, it was not a total loss.

My poutine tasting did not stop in Moncton.

As part of my travels for work, I had the chance to be in Saint John. I took advantage of this by visiting Lanie's Place in Market Square in Uptown Saint John. This establishment was recommended to me in my first blog, by good friend Nathan White. I should extend a special thanks to Nathan for recommending this, as I would have otherwise walked by it. 

Lanie's poutine's only deficiency is the gravy. It was far too soupy and thin. But otherwise the rest was great; ultimately scoring a .78/1 on my scoring system. It is certainly worthy of a Poutine Guy recommendation. 

So, keep the suggestions coming. I’ll do my best to guinea-pig (or boar) any idea.

Until next time, may your curds stay squeaky!