It’s Quebecois, I’m pretty sure most Canadians know that, and I’ve never heard anyone argue otherwise. 🙄

i am just surfing the big ass web for dining and dancing pleasure. it looks good to me. i love a rich brown gravy on most things.

I keep trying to get to the link but then the “Bonjour hi’s” stop me at the door.

Of course I’m kidding. I don’t know what any of this poutine stuff means.

https://www.seasonsandsuppers.ca/authentic-canadian-poutine-recipe/

Now I just need to find a good gravy recipe that uses mushroom stock.

Ooh, that’ll be tasty. I’ve made mushroom gravy before, let me see if I can find the recipe.

Actually, I would just do this recipe, substituting the turkey stock with mushroom stock and ignoring the part about drippings (just add more stock to make up the amount of liquid). I usually add some onion powder and garlic powder to my gravy too.
https://www.bonappetit.com/recipe/turkey-gravy

I like that one! The fewer the ingredients the easier it is for me to wrangle.

Ýeah, a lot of the other mushroom gravy recipes seem to be overly fancy… Poutine’s not fancy. Definitely look for the cheese curds though, nothing can really replace that. 😊

I’ve never had cheese curds and gravy before. Sounds interestingly good.

#meanwhileincanada

If only we could have such delicacies here in the states. What fries should one put in the 2 cups? Like regular french fries?

I also see the site decided to rotate the images after you uploaded them. 🤔 For our viewing pleasure of course.

Yep, regular fries, bit of salt. I’m sure it even works with American potatoes! 🇺🇸🥔🇨🇦 http://mccain.ca/en/products/potato/fries/regular-fries-straight-cut 🍟

Those pics are upright on my phone, looked sideways during upload, and are now showing upright on the site for me (at least on mobile), but when I click to make one bigger, it’s sideways again. 🤔

I’m a big fan of tater tots, too. I’m feeling like this all might become one of my new specialities.

I’m sure tater tots would work, just with a slightly different texture. I like how this is becoming one of your specialties even though you haven’t ever eaten it. 🤣

Tater tots turn ordinary people into culinary heroes.

Update: I just had a tater tot based breakfast poutine. Sacri-licious.

But look at all that yummy goodness!

It was good, but it lacked meltiness. They basically put mozzarella on the tots and broiled it and then added the gravy. I’m suspicious that they did it because the tots would get soggy if they did the proper cheese-curds-melted-by-gravy thing.

Mozzarella? Huh. My mind-mouth says “no” to mozzarella and potatoes.