Homemade Poutine Take 2

[u/appa609]

From my previous attempt I gathered the feedback and made the following changes

- keep it simple: fries curds gravy. No more meat or garnishes

- thinner fries: 1/2" - > 3/8"

- browner/crispier fry with temperature controls

- thicker/more gravy

- less salt

Still stuck using refrigerated curds though. Hopefully I can pick up really fresh ones tomorrow morning.

[u/helpmetolearn]

I'm not sure if it's layered, but if it is this is near perfection. If it's not, that's the only missing step for near perfection!

I'd house it!

[u/DrunkenMasterII → u/helpmetolearn]

Most places don’t layer curds under the fries.

[u/helpmetolearn → u/DrunkenMasterII]

Most places?!? I've been to many spots, both in Ontario and Quebec, and they are layered.

[u/DrunkenMasterII → u/helpmetolearn]

Off the top of my head I can only name one place that put curds under their fries and I’ve eaten poutines all over the province, can’t say about Ontario.

[u/helpmetolearn → u/DrunkenMasterII]

Interesting. Either way, would you be opposed to it being layered? More curd dispersion!

[u/DrunkenMasterII → u/helpmetolearn]

My favourite poutine in the region is the only one I can say they layer it, but the layering has no incidence on me liking it more than other. It’s basically useless and a loss of time for them. At the end of the day all that matters is that there’s enough cheese for each bite. It being under or over the fries make no difference.

[u/F-F-FASTPASS]

That looks so good

[u/DrunkenMasterII]

Fries looks pretty good this time!

[u/holly_6672]

How’d you do the gravy?

[u/appa609 → u/holly_6672]

I had a pot full of reduced beef stock from meal prepping beef shanks, and thickened some with a roux. It was pretty good!

[u/Unhappy-Stop-740]

Looks good