HOW TO MAKE POUTINE - Greg's Kitchen 

Fun fact about poutine. The drunker you get, the better it tastes.

Canadian here. Okay that looks delicious, but I think we both know you went overboard with the gravy. funny thing is I was eating supper while watching this. guess what I'm eating. poutine lmao

The sound that you hear is thousands of Canadians weeping.

I have never heard of poutine either Greg, now I've eaten my share of poontang. 🤤 always enjoy your videos, thanks for posting.👍👍

This guy is hilarious af. Even though this was the furthest thing from poutine i gotta give him a thumbs up lol

hahah you make me laugh with you cooking jokes greg. im always high watching your vids. im always thinking how im going to make me a munch

yea, im from Canader & that looked like it was great, im really high aswell so that'd be choice right abooot now eh.

I've had cheese curds many times and the best alternative I have found is bocconcini! Melts very similar to cheese curds and has an outstanding result!

Fries, gravy and cheese! Yummmm-oo!! That´s hockey food!! Wet and slobbering respect from Sweden! NOW PUT THAT INTO MY TUCKERBAG!!!

Wisconsin has curds everywhere. i used to buy them by the pound. great trucker munchies.

Hey Greg. I'm from Canada and your poutine looks amazing!!! Well done, mate! I just started watching your videos and they are good so far! Keep up the great work! Cheers, from Toronto!

I'm Canadian and poutine is one of my favourite comfort foods! Although, your Aussie version is a little different, but it looks amazing! 😋

Stop making me hungry 😫 I cannot stop watching it looks so good

Legend has it those cheese slices can last 4000 years and still be good to eat

A cheese sauce, eh? Canadian here, never thought of that. I've done it with curds, sliced cheese, even shredded cheese, but I've never considered using a cheese sauce.

Ingredients CHIPS-FRIES,Thickened Cream,Instant Gravy,Cheese slices,Butter. 1. Cook Chips First 2. Melt Butter,Add Thickened Cream, Add cheese and continue to melt into a cheese sauce. Add cheese if needed.3 Make instant gravy.4 Add cheese sauce to chips then pour gravy over the top, Now you have Greg's Kitchen Poutine Love The Videos Greg.

Greg did u really just eat some butter lol OMG

I'm american ,but where I'm from we eat mashed potatoes with a bit of corn , and chopped bits of fried chicken or chicken strips, with the gravy poured over it all. Delicious!

Bocconcini is a cheese curd that is commonly found in Australian supermarkets Greg. It has the 'squeak' required by poutine.

Cheese curds in cuisine, or cooking, are the solid parts of soured milk either eaten alone or used in various regional dishes, mostly in Canada and the northeastern and Midwestern United States. They are sometimes referred to as "squeaky cheese". Your cheese sauce looked so good! Even without the curds this looks delicious Greg! TFS :))

Canadian living in South Texas. It's impossible to get fresh cheese curds in South Texas but they DO have lots of different Mexican cheese (queso) that is a better fit than the cheese slices. If you have a Mexican section in your supermarket, give it a try. You can also purchase St. Hubert poutine gravy mix (Google it) which is also a better fit than the instant gravy. However, your poutine looked great... just add a Pepsi.

Looks pretty nice, I've substituted a firm mozzarella for the curds and it worked well.

greg just wanted to share a cool recipe I made. creamy chorizo chicken pasta. Fry off chicken breast cubes, once browned take out of the pan and fry chorizo slices on a lower heat with onions in the same pan. add a teaspoon of dry oregano and garlic powder. after onions are softened add one can of chopped tomatoes and add chicken back in. add salt and pepper. bring to boil, stir turn down heat and leave to simmer for 10 minutes. add some cream and stir making it the colour of thousand island sauce. cook for a few more minutes. serve with cooked penne pasta and add grated cheese to the dish. u will love it mate. I'd love to see u make it on a gregs kitchen video

I’d rather you had used chunks of cheddar than artificial sliced cheese 🤦🏼‍♂️

I'm totally Canadian!!! So cool you made that dish! You are AWESOME!!!

I am Canadian, eh. And that poutine looks like a 7.5-8/10.

That fork killed me.... brilliant stuff Greg! Long time fan since your stripyhead and onegodonejesus days

I got high cholesterol just from watching this

Haven't watched from a while (Canadian) I approve it works ! And I am also bloody hungry now thanks:D

Cheese curds are sometimes called squeaky cheese here in Canada, because when eaten cold it squeaks against your teeth. When you can't find it the best substitute is mozzarella, the stringiest type you can find.

Fresh mild white mozzarella is closest to canadian curds ( also called squeaky cheese as it squeaks in your teeth when you chew it). It is fresh, unaged, buttery cheese. In Quebec, where I am at present visiting and where poutine was born, the cheese is put cold on fries then scorching gravy ( a specific type) poured on top, just to cover. You get solid and melted chunks of cheese. yummy! All poutine is yummy, from everywhere! Happy poutining one and all!

not from canada, but have been to canada. tried the poutine and it's phenomanal. But yours looks great. now i have to make poutine. lol

I didn't know what poutine was and never heard of cheese curds looks good and hello from Ireland ❤️

Ya (speaking from Beaverton, Canada; that will do as a basic poutine, and I am sure it is good. Unfortunately, up here, poutine has become so popular that everyone is adding ingredients to it now, so that it has become almost unrecognizable. Yours at least, sticks to the original (almost) 3 necessary items. But, you must continue your quest to find cheese curds, it really does make a difference.

Oh hell yes that poutine rocks. You got my approval from Nova Scotia Greggo

best poutine ive ever seen awesome work greg

From Canada. A good effort. You can just grate cheese instead of going to all of the trouble of making a cheese sauce, though poutine purists will hate both versions. Me? I would eat this.

HEY GREGO! the closest thing to cheese curds is low fat mozzarella cheese chopped in small chucks...I used to own 2 chip trucks here in Canada ..that's what we used and people luved it!..Pizza mozzarella ..about 18% milk fat..KEEPEM COMIN!!!

I'm from Canada & have never made it with a cheese sauce but will be trying it your way next time for sure !!

I haven't had breakfast yet, so poutine is what I am going to have. ❤❤❤❤

to get some curds just add 1 cup of lemon juice to 1 gallon of milk, stir, and in seconds you'll have curds, which can be lumpy and whey which is a liquid, drain off the whey and you have plenty of curds

I fast forwaded to the end, maybe I missed something but thats one really bent fork😁

My heart is screaming with delight!

you should try it with small bits of a soft cheese like Gouda, if you can't get curds. the hot gravy and fries melt it a bit, but not completely. Pulled pork or shredded chicken is excellent too! Hello from Toronto!

that fork has seen things..

The next time your in Canada, you should review poutine here! As always love your vids 🤗

Greg - In the Riverland Sth Australia, you can buy chips, gravy & cheese in fish & chip shops.....and is grated cheese!

it looks like classic Canadian Poutine

looks good...though in Australia can just use baby bocconcini as a substitute for cheese curd

its a little more covered in gravy and cheese than we'd do up here but nonetheless it still looked delicious :)

wow. wow. All I can say is "wow". wow

Ha! I love the evil little tangerine 😨

nice, you turned that recipe into a soup, that's revolutionary!!!!!!!

When I seen this made they put lumps of cheese. They don't melt it but it looked great. Loved it that you used frozen chips.

Good idea for the cheese sauce.

Use Cottage Cheese. It's easier to find in Australia. Also called Paneer if you're looking in an Indian store.

Cheedar cheese curds are un-aged cheddar cheese. I suggest you try it again with a shredded pizza blend straight on the hot chips then pour over the gravy.

My mom was from Canada and I've never heard of Poutine. But we're Québécois.

Omg yumm! Holy crap that would be delicious😋😋

Hey Greg. Make the American version of Poutine. AKA chili cheese fries

Man that looks good. Im making that tomorrow. Thanks Grego!!

Love the video Greg! Canada loves you.

your FORK was FREAKIN ME OUT.... LOL Poutine to die for lol

In Scotland this is called Chips Cheese and Gravy, or the other more well known dish Chips Cheese and Curry sauce.

Grego, your cheese curd substitute is much more flavorful than the curd itself. I'm not a fan of cheese curd. They are unaged cheese chunks, they squeak when you eat them, and I don't feel they add anything to a dish. For a more authentic version without curds, just chunk up some mild cheddar cheese (1cm to 2cm squares) and throw them in unmelted. Your dish looks fantabulous though.

That looked friggen awesome ☺ I might try it and just eat a couple incase I die and give the rest to my dogs lol 😉

woohoo grate vid greg .good to see you didnt burn your hand fliping your chips .unique fork keep up the grate work

Thanks it so easy Greg

No cheese curds in Australia?! That's terrible! In a proper poutine the gravy should soften the curds and melt some a little, but not totally. Still, that looks delicious! (Also, cheese curds are the lumps of cheese after the whey is drained off. They're pressed together and aged/have other things done to them to make the final products.)

That dish looks like something a drunk Canadian at 2am would make at home after leaving the bar. Geezzz Greg

Great winter meal

Well done Greg; I think I prefer that cheese sauce over traditional curds :p

I'm a bit sceptical about the instant gravy, but the end result looks heavenly. And I eat butter that way, too :D

I'm sure you've probably gotten dozens of comments about cheese curds, but here is my two cents worth. Poutine should be made with "green" or newly made very fresh and very squeaky cheese curds. So new they squeak when you chew them. Never plastic cheese or cut cheese or grated cheese or cheese sticks. I wish I could post a pic because I have a perfect one for you. And I can't believe in a country as HUGE as Australia that there aren't cheese curds available somewhere. Here's a history of poutine. mentalfloss.com/article/57508/brief-history-poutine

we love it Greg. great cheesy sauce. love it. thanks buddy

That looks so good

It's kinda like Australia but really really cold. So it's nothing like Australia then...oh Greg you're so funny!

Great recipie ...i love yr method

The best Canadian food ever.

Lol ..I've been making the Italian version of that ...I use onion gravy and mozzarella cheese with fresh potato chips

We love you always Grego!

Omg greg what have you done hahaha.. Doesn't look bad but this is definitely not a poutine🇨🇦🇨🇦👍

Greg. Cheese curds are made from a heavy cheese paste that is rolled overitself until ferm.

You did a brilliant version of notre obsession du Québec considering you didn't have curds. Tiguidou .. it's all good ! =D

You can approximate cheese curds by draining the liquid (whey) from cottage cheese and flavoring the left-over bits (curds). Or you can go to littlegreenworkshop.com for a cheddar cheese making kit and look up Gavin Weber (a "Curd Nerd" and fellow Aussie) on RU-vid and look for his video on making cheddar. He does almost every kind of cheese in the world. I really enjoy his channel. So there's a few ways to obtain curds quite easily and quickly. Curds are the what you make cheese with, the intermediate first step after the heated milk begins to coagulate into a slightly harder mass. Whey is the milky, slightly yellowish liquid expelled both as the curds stiffen then as the cheese is pressed in the mold for shape and hardening. Whey is used for making Ricotta cheese and is also very good for flowers and garden vegetable plants.

U can easily make cheese curds at home, with some rennet, or lemon juice , and full milk. Rennet is better tho.

I wish you could have cheese curds in Australia Greg, in my home town in Québec we have the best poutine in the country, what am I saying, in the world! haha fresh from the day cheese curds tastes like heaven...

I tried the poutine from Dominos not long ago and it was overly salty. So salty that I had to wash it down with tonnes of booze ! Yours look much more appetizing Greg !

Chips, cheese and BBQ sauce is Aussie Poutine ;)

I've heard of poutine, never tried it..looks amazing..that gravy mix you use looks delicious.

When you do a recipe to make it before you put it on camera and see if it tastes OK ! From United States ! Your the Good Will ambassador of Australia. , ! Or you go be the spokesman Of Butter ! Love you sense of humor!

I liked the face on the tangerine 😂 that looks fabulous Grego ! Well done sire 👍

As an American, when I think of cheese curds, I think of cottage cheese or ricotta. I'm not quite sure if thats similar or not. (Any Canadians want to clarify?) Greg, I'm not sure why but teeth marks on butter and the eating of unmelted butter is very odd to me. Please, but all means eat melted butter. When I have toast, pancakes, waffles, whatever have you, my butter HAS to be melted or I will microwave it. LoL

What about using rinsed large-curd cottage cheese? Do they have cottage cheese Down Under?

You can also make it by putting grated mozzarella on to your hot chips/ fries then just pour on some really thick gravy & let it all melt together :)

I love the alien tangerine; could be a band name : )

I guess melted cheese is better than curds. Great video! :)

Amazing! Using mozarella chunks would of worked too! From quebec ( province where poutine was invented)

I'm sure your 'poutine' tasted, (gulp!)lovely, but there is no substitute for cheese curd. Easiest comfort food in North America. First you deep fry your fries, make gravy, add CURDS to gravy, pour over fries...um, um good...Poutane. Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used. In England, curds produced using rennet are referred to as junket; true curds and whey are produced from the natural separation of milk due to its environment (temperature, acidity). Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic Canada. Throughout Canada cheese curds are served with french fries and gravy in a popular snack called poutine. Curds are also typical of some Germanic-descent regions such as historic Waterloo County in Ontario.[2] In some parts of the Midwestern U.S., especially in Wisconsin, curds are eaten fresh without further additions, or they are breaded and fried. In Turkey, curds are called keş and are served on fried bread and are also eaten with macaroni in the provinces of Bolu and Zonguldak. In Mexico, chongos zamoranos is a dessert prepared with milk curdled with sugar and cinnamon. Albanian gjiza is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days.

I've used mozzarella also cheddar in place of the curd.. Im Canadia!! lol its pretty good with cheddar.. :) ur videos are awesome!! lol