I Tested EVERYONES Poutine- Rachael Ray, Binging w Babish, Guga Foods, Sam the Cooking Guy 

My husband asked me to make your sweet and sour chicken for his birthday and it was a huge hit! Love your channel! :)

People outside Québec don't know jack shit about poutine. Sorry. Stop trying.

@@hyakugame this isn't just a Quebec thing

@@hyakugame You are the type of people with a closed mind.

@@evenkringsj He's just trolling the comments with that post.

There’s a reason I don’t fry food and that was it right there.

That's why you should never fill up the pan more than 1/3 tbh

@@mizixy9624 I've been frying for over 10 years and I've never used so much oil, that was way too much

I've had a fire on my electric stove once...I'm so confused how it happened at all

@@_bewitchedbyyaz So you have the Spencer Shay effect?

No replies yet wow

Hell yea GUGA!!!

dayum guga were your fanbase at ;)

Guga I hope your dish and side dishes get also featured here! And win too!

Best recipe for sure

He did call her the Rodent Queen, so yeah..

Roux not brown, then removes skins... calling it canadian but does not precise de province Quebec. Its like saying a got a cheese steak sandwich no its a philly cheese steak

It did not look appetising at all

People outside Québec don't know jack shit about poutine. Sorry. Stop trying.

@@afk218 lol no you can call it a cheese steak, that’s what they call it in philly and some places. And it is Canadian so close enough

Worst chair is my favorite 😆

At one point i heard west chester lol

I had literally no idea what he meant when he said worst chair. The west Chester was funny too

wus-ter-sher

@@GameReaper95 good. I tell people it is pronounced wooster-sheer

Just have to be careful as the thickening power goes down the darker the Roux.

Big time. Hope he sees this

My cajun uncle ghost was screaming "IT AINT BECHEMEL SON"

For sure I kept thinking “ you need to cook that flour longer” or “no, don’t pour the stock in yet. It’s not ready”.

@ Barila Bakes That what I was taught to make a dark gravy. Just give the flour butter roux time to brown and watch that you don't burn it. Slowly pour the liquid in.

If the cheese isn’t squeaking in your mouth, that ain’t good poutine 😂

Looked like shit cheese tbh

The difficult thing to reproduce is when they can get cheese curds they're not actually fresh, they've been refrigerated which does not give the right texture.

Ok so this is where all the people with good insight on cheese hang out to cringe about the crappy cheese he used? Good! Also having worked at Ashton in Quebec for a while, Ketchup is definitely in heavy load in the recipe there and all the gravys he made were wayyyyyyyyyyyyy too light. But the jalapeno one seemed like the one I'd order the most confidently here

As a Québecoise; you're fucking ignorant for not acknowledging the importance of EACH ingredient, not just the cheese. People outside Drummondville don't know JACK SHIT about poutine.

Guga foods (and Sous-Vide everything) is fun to watch... but they don't know crap about poutine... but what he created here, I'd still eat! (ok, scarf down like I wouldn't ever get another meal).

@@kooobnet7252 He always make his version of things. He's not trying to "know" poutine.

Didnt know Kim can cook. He does, but everything is lathered with cream cheese

@@kooobnet7252 I would argue that Guga is not perfect, or even that great. The repetition with some things and the length of the videos gets grating. Could only do with like one video per week.

@@oneblacksun we can agree to disagree... everyone has their own likes and dislikes. I won't tell you what you NEED to like or dislike, if you'll give me the same courtesy :)

Like how is it hard to say Wuster?

@@mousedancy7126 in America things like Worcester is difficult for them because they pronounce Edinburgh edin burg

@@cosmo1248 It's not our fault the English have butchered the language. Seriously what's their excuse for River Thames?

@@The_Chef2511 Thames like thyme, same thh

@@The_Chef2511 also Thames was pronounced that way before America seperated, so they just forgot how to speak properly

I thought about it too ! Chef John's recipes are so good, they deserve to be featured.

Agreed. These recipes are bullshit. And he mentions the cheese curds 0.00 times

Yes I love chef John! His recipes are great

Recipe? I'm there! I just posted a comment asking if anyone knew where I could find them here in Florida. If I can't find them, I will make my own!

@@spanglelime Look up Food Wishes cheese curds or poutine.

As I think about it now, David missed the oportunity of take a bit of it and react like "What!? It's amazing!"

Let’s do it!

"We’re finally doing a Guga recipe" Québec: who cares? not even from qc

@@hyakugame you guys are only known for that. You shouldn't be proud

@@fojemo1661 Also known for being salty and defensive in the comments.

Crispy fries are not important in a poutine and ppl argue and prefer them lightly crispy and soggy. Shredded cheese is passable cause it’ll still taste good and most importantly gravy should only be made using a roux flavourful broth and salt/pepper to taste

only if you deep fry them... put them in an oven and they aren't that good!

@@kooobnet7252 You could do the oven frying thing but I agree otherwise.

You can recreate this by chopping your fresh potatoes, freeze them, blanche them in oil, freeze them again, and THEN cook them.

Yes, Frozen fries just get more crispy. Once, I’d like someone to cut fresh cut and then freeze them.

@@theMoporter so make your own frozen fries? Lol

Fry Daddy may be a good way for you to go. I'm not allowed to pan fry, because 8 of 10 times it ends up popping out and badly burning me. lol It's not nearly so bad with the Fry Daddy, because it automatically heats to the right temperature and maintains it, so the oil isn't as energetic. No, I'm not a spokesperson, even though this does sound like a commercial.

I've never had a problem with frying until about a year ago when I was heating up just a bit of oil in a pan and I somehow forgot about it, idk how. I start to smell smoke and that made me remember about the pan so I ran into the kitchen to see the oil in the pan on fire. I was 24 when this happened and unfortunately, I didn't know how to put it out correctly. I panicked and took the pan to the sink to run some water on it... big mistake. It caused the flame to get so big. Luckily, I managed to put out the fire but panicking and not knowing how to put it out made it worse. I really freaked out once the flame got so big the second I put water on it. I did end up putting it out and nothing else caught fire. The cabinets about my sink are white and because of the huge flame that touched them, they were covered in sud. After that, I looked up how to put out different types of fires like oil fires if it happened and also just how to prevent them. Now that I did my research, I don't get scared cooking with oil. You'd think that experience would scare me enough to never cook with it again but learning more about stuff like that, it just made me confident and I'm not scared working with it now.

I'd say don't be afraid of deep frying. You should look up some tutorials on it, and proper, at-home fry safety. Things like "Don't fill your pan over half way with oil" and "If you ever have a grease fire, cover it with a damp kitchen towel" are the two biggest tips for at-home frying.

You should watch Ethan Chlebowski's "why deep frying at home is a great idea" Deep frying is no big deal when you know what to do

Like uncle roger to jamie oliver

And she deserves that shade tbh 😂

Why do people not like her?

Nevermind watched the explanation now

And god knowns the Darkling is ALREADY the Darkling of casual insults 💀

.. while looking down on you

Quebec ppl would.

And then apologize

Canadians? People outside Québec don't know shit about Poutine. It's not a Canadian dish. It's an original QUÉBEC dish.

@@lilpo225 Canadian here and you're deluded about this meme

So so true! Use corn starch! Flour can expLODE!

STOPP..Lmfaoo I’m surprised they haven’t swarmed the comments.. 😂

Mozzarella ***déclenché***

Yukon gold potatoes were invented at The University of Guelph!

I can't help but think this is a slam against PEI russets. Bud the Spud demands honour!

imagine thinking Québec = "Canada"

Sad that people outside Québec don't know shit about poutine.

Soy sauce. 🤬

@@mehere8299 i knowwwww ! It’s upsetting

I wouldn’t eat poutine even if I was forced to, but regardless the beige gravy is truly a sight to behold

@@happyjellycatsquid lol

Ohhhh fried pickles!!!

oh, fried pickles sound amazing on poutine!

Or the ends that didn’t quite get enough gravy. But yeah. All sog, no crisp.

Just that rules out Belgian style "pomme frite." 😏

That's actually really good to know but kinda unfortunate for me bc I have sensory issues and I cannot stand soggy anything :')

Agreed, 💯👌🏾

I always brown the butter first, that's how you get that lovely brown colour and flavour. Now I understand why the American gravy tasted like nothing when I was there 😭

I've noticed a pattern where he always skips techniques or basic cooking knowledge that he doesn't think is important, and then the dish turns out bad and he's like "Wow this recipe is garbage and none of you actually have taste." I'm not even sure he enjoys cooking at all, he doesn't seem to show interest in learning.

He doesn't know what he's doing lol.

@@ladystardust2547 Okay armchair psychologist.

Thank you Kim Jong-un

There’s a restaurant chain in Quebec that does an array of poutine and their basic one is called the Vladimir

You stopped being funny 200 years ago

Except "Canadians" don't know shit about poutine. Stop mentionning it like it has any relevance. You're not from Québec.

@@hyakugame you dont know me you strange, angry and impotent internet person

@@hyakugame STFU You are literally Canadian too, we've had TWO referendums on this topic. Other people make poutine's different ways. Get over it.

Finally someone gets it.

WEST CHESTER SAUCE

wait, are we Canadians only supposed to eat poutine ironically? I didn't get that memo... :)

@@VireydaMOV absolutely not everyone should experience the joy of poutine in their life!:)

I don’t live in Canada anymore and I dream about Costco poutine regularly 😅

@@hayleylarsen7938 as soon as I read your comment I now want Costco poutine siabdjsia

How tf can you eat something ironically?

David and Rachael's feud came first though

What's the beef with David n Rachael Ray?? Sorry I'm a bit late

@@steffisilveira770 he explains it in this video!

You've gotta use the cheese curds that are out on a counter if you can get your hands on them, refrigerating cheese curds affects the taste and texture which is why your best poutine tends to be made near cheese makers because they buy fresh curds and can keep them at room temp before using them

This man understands. Some things just don't work fancy, the cheaper, crappier ingredients the better.

@@wingracer1614 I'm a girl, but I appreciate the praise lol

@@KJ-vv5fz That's alright, you're still the man. LOL

Someone once called it "Wash your sister sauce" in my hearing and I lost it.

My mom calls it "Who's it here sauce".

That's something Babish would said lmao

Nope. He parboiled them initially and then fried them once.

Yes-this! You are supposed to cook them long and low-then take them out, crank heat up on fryer and then blast them til crispy

@@susiefuhrmann7595 cooking through in water then frying high still works and is the most common restaurant method for fries

@@rbad6215 Don't most restaurants have a freeze step in there?

@@jenroses for doing big batches in advance, yeah. For small batches they are just left to cool in the fridge for a little bit

People also have a very clear recency bias when it comes to foods. Usually the history of a dish is a lot more varied than the strict "rules" people give them in contemporary times. It's always fun to watch a channel like "glenn and friends cooking" (a canadian for that matter) that does a lot of historical foods and how peoples perceptions change over time (and what ingredients are "required")

Why do you dislike Sam?

What did Sam do?

At least Sam didn't use ketchup and soy sauce in his gravy. Seriously, ketchup, in a gravy? Soy sauce I kinda get it since the gravy is brown and salty. But, ketchup?

In Australia we use shredded cheese lol.

Québec =/= Canada.

@@hyakugame ew a Quebec separationist

@@SkepNick I know and I am not Canadian but I love ur country

@@SkepNick Don't tell him that they lost both referendums despite the rampant cheating on the pro separation side. LOL

Me toooooooooo, specially as a Mexican that makes me cringe so much

I second this, by the end its supposed to be basically one sludge that you eat

Thats y ur a Canadian and we arent

I'm not Canadian so I don't know how a poutine should actually be like.. I've never even had poutine. Never tried it in America or in Canada where I guess it'd be done exactly how it should be so I'm sure my opinion doesn't really matter when it comes to this... but I'd feel like using crispy fries would be better because they're gonna soak up the gravy and get soft anyway. Using fries that aren't crispy would just make it all like sludge with the gravy. I mean, your comment does say that's how it should be but I personally just feel like the gravy on crispy fries making them soft but not like sludge would be better. Then again, what do I know? 😂

Probably but it also comes down to personal preference. I personally would prefer crispier fries over soggy ones for my poutine.

@@monikapacholek823 Don’t worry. There are Canadians here who will argue that crispier fries give a better poutine because of the exact reason you gave and others who prefer their poutine semi-mushy.

Not to mention that place in Matane that uses white gravy and nordic shrimp

Or Vladimir 😏

Honestly even Italians getting worked up over "pure" pasta dishes is hilarious. Tomatoes are not native to the Old World; so they were only introduced to the Italians a few centuries ago during the Columbian exchange. If their ancestors had been concerned over "tradition" and "purity" in the past, tomato-based pasta sauces would not even exist

LMFAO

I mean he gave the same “purity” bs treatment to Philly cheesesteaks… How pure can a bunch steak slapped into a bun with cheese be ? No one’s arguing poutine is haute cuisine man

He has no reason to hate himself like that

Me joining in: *cackles in Californian*

I didn’t understand until I moved to New England (from AZ), but after living here for a couple years: 80 does feel hot.

Florida joins in and laughs.

It's hilarious you don't realize how restaurants cheat with colors of gravies.

@@nihlify it’s hilarious how I make my own dark gravy by browning the flour like a normal person.

@@nihlify What would restaurants stand to gain from colouring their gravy? Spend a minute or two longer when browning your flour and you get a darker _and_ more flavourful gravy. If any restaurant is spending money on colouring their gravy darker then the owners/chefs are idiots

@@raerohan4241 Why would restaurants color their own gravy? You just go to a store and buy a package of instant gravy mix. They come in all sorts of shades. All you need is water and a few scoops of that mixture. Most restaurants do not prepare their own gravy.

And not crispy fries. They're supposed to bend and fold when you stab the heap of gooey goodness.

Tell that to your Canadian restaurants that don't follow that "period."

As a Quebecker, I add green peas in my poutine! 🤣😘