Classic Canadian Poutine | Cheese Fries 

Please make a video on Funnel cake if you have the time. An American original.

Welcome to a taste of 🇨🇦 Brother! Always love your recipes and have saved dozens!

I'm born and raised on Montreal Quebec. The military sent me all over Canada and now I'm retired in Edmonton Alberta Canada and when I go back to see my folks in Quebec, I always stuff my face with a great poutine. Your poutine looks amazingly delicious, If you have the change to have fresh curds that when you chew on the cheese and it squeaks, you know it will be a goooodddd poutine!. Some restaurants will also use spaghetti meat sauce on top of the poutine instead of brown gravy, that is also yummy. Great job Cowboy Kent.

Yup, French-Canadian here, been eating poutine all my life, not only are you doing it properly, you're doing it better than most of our restaurants here in Quebec. Many make the sauce too liquid and most use regular commercial fries because it's easier, but they miss one third of the flavour! Sadly, nothing beats morning fresh cheese curds, but they are hard to find outside Canada, it's a lot of work, probably too much work, but it's possible to make fresh cheese curds at home, plenty of DIY cheese curds on RU-vid... Otherwise 99% perfect poutine, I'll try to make yours at home, really seems delicious!

Also poutine was only first served in québec restaurants but was not invented there. It was invented in Eastern-Ontario in a small french village called Saint-Albert, in 1945 by returning soldiers who brought back home this gravy they got from American soldiers during WW2. In Saint-Albert they didn't know what to eat that gravy with, but all they has were the Russet potatoes from the local farm, some cooking oil and cheese curd from the old Saint-Albert cheese factory. Fries gravy and cheese curds just went well together. But due to its disgusting look, it wasn't popular at first. Took half a decade just to find one restaurant willing to add it to their menus. Then in the early 2000s the UN came up with requirements to be a country and one of those was to have a national food that was invented in that same country. This caused a huge panic in Canada who's govt only knew of British, French and other country's foods. When the media got in on it, they asked themselves: Does Canada even have a cuisine? Only end up with more non Canadian foods. Then the Prime Minister of the time S. Harper went on a road trip trying to find Canadian himself since everyone else came back empty handed. He ended up in my hometown, a city at the time called Rockland, today its Clarence-Rockland. And only stopped at a random chip wagon by the highway on his way to Montréal where he saw that usual food called poutine. As the name suggests it looks like a mess. But tried it anyway and loved it. Then Harper canceled his trip to Montréal and made poutine the national food of Canada. A few years later, a RU-vid channel called BuzzFeed found out it was the national food and made a video about and its went crazy viral. The popularity of poutine really started rising from that point on. Oh and remember that first restaurant who started to serve poutine haf a decade after it was invented? Its owner who now resides in Drumudville is falsly claiming to be its inventor but because the Canadian govt is lazy by nature, they gave him a seal of approval as the inventor without investigating if he really was. Worst part is that same restaurant owner told the real story of where it actually came from on camera before he started to falsly claim to be the inventor.

At 10:23 his poutine was perfect, then he mixed it 😨😨. It's usually presented just like at 10:23!

@@vicpro1 it...feels mixed when we get it in the big round container, eh! :)

the glazing is crazy

@@moxy01 truly, it is!

What's your go-to for montreal poutine?

now imagine a good wallop of peanut butter on top, and served on a layer of bacon!

@@jwentingWe do that here in Canada. Poutine places here go pretty crazy with trying to make creations. Place near me does this amazing pulled pork poutine. Slow cooked pork shoulders shredded and put ontop with some bbq sauce on it. With the standard chees curds, fries and gravy.

It’s served in a lot of places as a side. It’s bar food in a lot of places in the US.

​@@lookoutforchris and it never taste right foooor real even going to BC you are still in Canada and it doesnt taste good at all

they have weird laws about curds as well as other foods....some states dont allow curds.

bein raide mon gars

En voyant le thumbnail, j’ai eu peur honnêtement. Je voyais pas les crottes de fromage. Je suis contente d’avoir regardé! 😅

@fitsodafun je suis très d'accord, je trouve vraiment que la poutine originale est mal faite et pourrait être 1000x meilleure

Looks good. Lots of the ones you buy up here are just fast food!

C'est vrai

Y criss oui

Absolument 😊

Je goûterais sa poutine n’importe quand!! Il pourrait se partir un shack à patate!

QUÉBÉCOISE BONYENNE

Approved! Yessss sir!!!! 100% su a coche!

Fuck Quebec the whole province is just a bunch of Arrogant goofs

i am from Quebec city this looks good to me !!

Only thing missing is tossing in some peppercorns for the gravy, c'mon man!

Weh

What would you recommend as a replacement then, cheese curds are not available at all where I live, would other squeaky cheese like halloumi (Without the mint of course) work?

​@@Malmstrom87 Oh deffinately not haloumi cheese Its way too salty Actually, cheese curds is fresh white cheddard cheese If you have no cheese curd available, just sherd some cheddard cheese and its gonna be "fine" (In Quebec, its a sacrilege, but we understant its not available everywhere)

​@Malmstrom87 you are better off just cutting up cubes of a good cheddar. Also use a dark beef gravy.

​@@funnyfarm902fresh curds like here in Quebec ? Everyday? Clearly not "everywhere" lol. You dont understand bruh

​@@Malmstrom87I would say that there's no good replacement, it has to be the real thing.

lol c’mon then….tell him how he isn’t even close to an actual real poutine…..des fucking frites congelé 😂

I was coming to the comments to mention the same. No tossing, just layer the gravy on top.

Thought the exact same thing! No tossing … just layer on the gravy and you are good to go :)

Is Poutine really Québécois cuisine? Regardless its one thing I miss from my time living in Canada.

I agree how else will my wife and/or children steal all curds and gravy

Good job, but pro tip from a Canuck 💭 don’t use store bought fries 🍟. Get your self some Yukon golds and twice fry them. First time low for 5 minutes, let the cool then fry em high for 3. Then you will have truly perfected one of our national dishes! Yee Haw!

As a Chicago native, we travelled to Wisconsin frequently & enjoyed cheese curds. The squeak means they’re fresh.

We thank yall for watching

I’m from Wisconsin also. The company I worked for was in Chicago so when I went into the office the girls always asked me to bring cheese curds because they couldn’t get them in Illinois 😂

Iowan here and we call it squeaky cheese we have curds at all our cheese factories.

@@wyattwiehr9447That's because us Cheddarheads keep them all for ourselves. We can't be letting you Flatlanders know about our secret delicacies! 😄

Les crottes de fromage de la Trappe à fromage, température pièce, quand il squeak encore 🤤🤤

@@andreanne8228 Merci, faudrait que j'essaye ça. Je les achète au Grand Marché Colfax à Laval sur la 440 à 27$ le sac en kilo. Je les sépare, les congèle, et les décongèle au frigo quand j'en ai besoin (jamais au four micro-onde. Ça fond).

What's this "sometimes" business?

@@whobitmyname 😂😂

We thank you so much for your service

@@CowboyKentRollins The pleasure to serve was all I asked... everyone is most welcome! Keep up the good work, Rollin's Team! Y'all are appreciated!

As a former vet end of vietnam have great respect for canadian troops!

@@madusonkeeper As I do for my American brothers and sisters. I joined in 1976... still a similar political landscape as at the tail end of the troubles in Vietnam... it was a different world than today. Better in many ways... but still worse. Like Ken says - we should all be better neighbours.

I experienced two types of this back east. One used normal fries. The other was a coated fry which never went soggy with the gravy and so on....the fries stayed crisp. Wish I knew what they used. Had it in a small town in Quebec.

Let the gravy cool a bit before adding if the cheese curds have been kept out at room temperature. If they're straight out of the fridge, then piping hot gravy is fine.

Hello fellow maritimer 👋💓

I always loved The French Canadian Culture what’s some great local dishes if you don’t mind me asking

Tortiére. GREAT suggestion! 🍻

@@dustinsonnier5602 Sugar pies, chômeurs puddings, meatballs stew, tourtière as mentioned, maple pork and beans and pâté chinois are worth the try if you ask me

@@steve74815 Thanks so much for the feedback I appreciate it

Damn Canadians!.......j/k, much love....

And that hes not making cowboy poutine.

It’s from Québec. Invented in Warwick or Drummundville the debate is still going.

Breaking tradition however, I prefer shredded mozzarella over the curds and it melts better!! 🇨🇦

@@bl144 Now my ancestors are crying Haiya 😂😜

Haha, "valid" is a good way of putting it. People can be really obsessive over what makes a "proper" or "good" poutine, and I'm sure this one would please any Canadian houseguest. It checks off most of the boxes while having a flair of its own. 👨‍🍳👌

Thank you for watching

Québécois*** Dude c'mon.... '' born and bread''

@@waitwho3074 bread 😂. Me thinks he meant bred.

Another Québécois here, and retired chef to boot. Thanks for honoring one of our traditional dishes. Super fresh cheese curds are what take poutine to the next level. After that you can go wild with toppings. Fried onions, hot peppers, smoked brisket. Here we can get day fresh curds in almost any grocery store.

Une bonne poutine viarge fesse

So good it is

Cajuns are exiled French from Canada 😉

I never realized that until I saw the way you spelled it, you're absolutely right.

hahah, the classic Quebecois accent.

Yeah when you say it fast enough. We Quebecers tend to add "s" on quite a few words where there shouldn't be. It's one of the most important difference between French from France and French Canadian.

That is not entirely correct. It's poo-tsin (or /put͡sɪn/ if you can read IPA). It's an affricate ts; they are not pronounced on their own.

Yep, french people from Quebec, Ontario, Manitoba add a superfluous 's' after every T and ever D and it sounds like pootsin there. People from France, Acadia or Lousiana don't do it.. it's specific to Canadian French (Acadia and Canada were different French colonies)

Thank you for watching

Everyone makes it their own way. One thing though, mozza instead of cheese curds is basically the step of last resort. I feel like poutine with mozza is like making spare ribs in the oven and calling it BBQ.

Il a bien réussi. Elle a l'air vraiment bonne. 😊

Thanks Frank

As a Calgarian of nearly a quarter century, I would recommend trying a Mott’s Clamato Caesar and Ginger Beef which were both invented here. Cheers from Cowtown eh 👊🏼

Hi

​@@JesusFriedChrist ginger beef!

You don’t get to speak about Poutine if you’re not from Quebec

Anglophone pronunciation has the way he pronounced at the beginning.

We thank you for your service

Thanks so much Sherman you are family to us

Most people I know call it a heart attack on a plate . Besides that, it sits in your stomach like a bag of hockey pucks.

Are you from Drummondville ?

@@gabithemagyarHe has to be vrom Drummondville

@@user-mu1jq7dy5z I used to eat poutine at Le Roy Jucep in Drummondville which claimed to be the inventors of poutine every year when I would visit from Toronto to visit the Mondiale des Cultures. Sadly, they no longer hold that festival.

Thank you

So good it is

Thanks Dwayne

Thanks MIke

Poutin

Sounds delicious.

Yep we have done that before it makes a difference

You can use mozza instead, but it’s not the real deal without cheese curds. And the cheese curds have to squeak when you bite it, if it doesn’t squeak then it’s not authentic. But yeah bud have fun with ‘er, add anything you like! There’s tons of ways you can make it. If you want some inspiration there’s a place here in Calgary called The Big Cheese Poutinerie, check out their website and have a gander at their menu. My favourite I’ve had from them is the Mexican/Taco one. Primo stuff for suuuure buddy. Cheers eh 👋🏼

I suggest day fresh cheddar instead, since the real cheese curds are cheddar

pizza mozzarella is my favorite substitute for cheese curds

Canadian here from Ontario. Most people here would be surprised that Poutine is that popular in Australia! I had an Australian chicken burger with pineapple and I loved it! (That is an Aussie thing right? The guys serving it were Australians visiting for ski season doing an Australian BBQ by the resort)

@@ProjectRevoltNow ontario. ski resort. australian. I'm trying to narrow down the location to blue mountain?

We have lots of cowboys in Canada. I'm sure Kent would feel at home anywhere west of Ontario.

That's what i love about poutine, you can customize it by adding basically any vegetable and/or meat. My favorites are fried onions with ground beef and chicken with green peas.

Thanks Luke and thank you so much for the care you give to others

Go for it! Best food ever!

Health question: is it a bit healthier using fresh cut potatoes for the fries instead of frozen food fries for this recipe? Same with the broth, will low sodium broths be just as good? Thanks

And God bless you

Trop vrais! Salut du sud de l’Alberta 👋🏼

Poutine has been eaten for hundreds of years in New Brunswick. French fi.res and gravy is nothing new.

@@maplebones no one said it was something new...

@@maplebonesThat's a frite sauce though🤣

Thanks so much!

Hello, how are you doing it’s nice meeting you here

Moi aussi😂

Thank you so much

Glad yall enjoyed

Sounds great!

Great idea

@@CowboyKentRollins Had it for dinner last night--love the butter dip and masa flour. Used half potato fries and half rutabaga fries for the healthier component. We'll be doing this again!

Howdy Earl hope your well

I'm doing outstanding my friend

My pleasure