the canadians have come out in force to critique this but they are right…thicker gravy, smaller curds and WAAAY more of them! All in all a fantastic first attempt
@tucky33 1 - You are actually talking about syntax not pronunciation (or grammar for that matter) 2 - It's a written comment, nothing was pronounced 3 - you don't use grammar; it's not a tool, it's the construction itself. 4 - Language is constantly in flux, there is not a "predefined" grammar - there are varying colloquialisms and multifaceted grammar across different groups of speakers of all language. There is no right way of speaking. There is only being understood or not. What is taught in a classroom isn't right or wrong. 5 - Cheese Curds is a perfectly acceptable thing to say/write. All in all, a fantastic first attempt at correcting someone.
@SmcdMcd-d2k it's just funny to me. I'm from NB canada, and I live like 60 mins from the township that Andy has mentionedhe lives in, just a hilarious series of events for me. I just knew my fellow east coasters were going to blow this up because they always do.
@@SmcdMcd-d2k It will make the taste better because the cheese would be hot instead of cold in the middle, a bit gooey, and the gravy will hang better on the cheese and fries. People focus on the fries in poutine too much when in fact Canadians are very specific about the cheese. Edit: As an example, think cold unmelted cheese on pizza without much sauce vs. normal pizza. The ingredients are the same but the result feels different.
I am from Montreal, Quebec, and the French guy who commented is right. You needed to add a lot more cheese. If you come to Montreal, you should go to the famous restaurant that serves all kinds of poutine called LA BANQUISE, 994, Rachel Street East, Montreal, Quebec, Canada, H2J 2J3. They serve the best poutine. All-in-all, the poutine originated in Quebec. Some put cornstarch instead of flour to make the gravy clearer and shinier. Good job Chef!
Vancouver 2010? Talk about being in the right place at the right time.... Probably don't go back there though. It's a much different place. Homeless encampments everywhere, open drug use in the streets, rampant theft and assaults, people ODing in the middle of the streets.... Vancouver has been quickly becoming a no-go place.
Love that all the French Canadians are giving you crap. We made for a Chef from Mexico that did a pop up with us. Loaded with meat and cheese. He loved it!
Poutine invented in Warwick, Quebec 🇨🇦 in 1957. More cheese on that Andy. Cheers from St.Prime, Lac St. Jean Quebec😁🇨🇦 Some of the best…Restaurant Poutinville, Saint Roch, Quebec City.
I am from Montreal. The cubes are fine, he just needed to add more of them. The gravy is fine. Cornstarch would have made it shinier and not cloudy. The vinegar he didn't need to add it. Otherwise, he did a good job.
Enfiiiiin !!! More cheese curds chef ! You want the sauce between brown sauce and bbq sauce for the best flavour and consistency! Much love from Montreal chef P.S an other version that is a banger for me is sweet potatoes french fries, black peppercorn sauce and the cheese curds !
it make my mouth waterry , i have cough now , i need to hold myself together , to cook this when recover from cough , then only can try uncle andy thick gravy potato recipe
Québécois here. We are never satisfied when anyone outside of Quebec tries to attempt this as we feel it doesn’t do our beloved poutine justice. HOWEVER, this looks pretty darn good in its own way. Hard to get your hands on the actual cheese Kurds that we have here. 10/10 effort.
As a Vancouver Island resident I will say your poutine is one of the first legit ones I've seen made by a TH-cam chef, but damn you really throwing down the gauntlet with this and spice bags huh
The best part about poutine is all of the customizations!! Duck confit poutine, sausage poutine, use curry instead of gravy. The possibilities are endless!!
I do love a curry poutine. I"d never had curry chips until I visited England. I then asked for cheesy chips with curry on top (with scraps). They looked at me like i had two heads but it was so good
As a Quebecer, I have to say it’s a great effort considering you don’t have poutine stands at every corner to get a feel for what it should be like. As someone who will probably need a triple bypass pretty soon, I consider myself quite the expert on poutine. Contrary to what some have said, your fries are NOT too thick. While thin-cut fries are common in some places, they aren’t true to the original style. The best, most authentic poutines use thick-cut fries that soften under the sauce, taking on a subtle sweetness. This comes partly from the two-step frying process and partly from using aged potatoes. As potatoes age, some of their starches convert to sugars, which caramelize beautifully during the second fry. The sauce is where many fall short. A truly standout poutine needs a gravy that hits all the right notes-a balanced blend of chicken and beef flavors, with a slight spicy kick. It should be thick, glossy, and rich enough to coat every fry. And, of course, the cheese curds are non-negotiable. They must be fresh and squeaky, a testament to their quality. Around here, poutine spots get daily deliveries from local dairies, ensuring every bite has that perfect texture and flavor.
Not only am I from Canada, not only am I from Québec, but i am from the very city that invented it 😎 1: yes the restaurent (Le Roy Jucep)still exists 2: unfortunately, despite them being the creators of it, their poutines ain’t THAT good lol. It’s pretty good, but not amongst the bests. It’s either the bottom of the barrel in top tier, or the top of the middle tier.
I moved to Canada 27 years ago from Sweden. I still cannot understand why poutine is so popular here. Not for me! Now, Beavertails is another issue :) Yum. 🇸🇪🇨🇦
Literally anywhere in the Uk sells chips cheese and gravy at 2am, well really just the North. I like Canadians and Canada. However poutine is not a Canadian invention. Chips cheese and gravy in the Uk is older than the entire colonisation of North America. Also, the national dish is literally just chips, cheese and gravy. You can go anywhere in the world and essentially get the same dish. Chips cheese and gravy is delicious, it’s also something I could pull out of my arse within 20 mins after drinking heavily. You’re not my buddy pal
@ That’s exactly what it is.. Please elaborate if it’s not Cheese, chips and gravy. Potatoes cut into long strips; check. Curds, byproduct of cheese processing, cheese; check. Gravy; gravy; check. What am I missing here? That’s literally all Poutine is. It’s incredibly average for a national dish. At least in the UK we are humble enough to admit fish and chips is exactly what it says it is. You can’t colour up chips cheese and gravy and pretend it’s something everyone has to try once. Maybe I need teaching, only thing is, how far does chips cheese and gravy actually go? No worries Guy
No, you are correct on most fronts except the most important part : the gravy. Most gravy is beef. Poutine typically is chicken. But you are very right on one point and I've never said it : Canada's national dish. It's just a variant on chips and gravy. I agree it's not so special. Certainly not enough to be triggered by it. Obviously its special to 1000 commenters then it's special to them. Whether you think it's not special is immaterial. To me, pasta is pasta, big deal. Fish and chips again. Big deal. If it wasn't special then Canadians probably wouldn't have commented. I do see your point that it's silly Canadians react to that. Never used to be a national thing. I'm from Quebec but I've heard even Vancouver has it now. Never used to be. Besides... Canadians might have even less cuisine than Brits! Atleast you have beef Wellington and English Breakfasts. If Andy made Tortierre you'd be piping up that it's just a meat pie?
Hey calmez-vous esti. On a un chef de la Nouvelle-Zélande qui fait honneur à notre culture et vous allez critiquer “la taille de son fromage en grain”? Keep it up Andy! YUM!!
As a canadian, I can confidently say that after eating a kilo of this with maple syrup, you’d be more than ready to tackle and body slam a moose next to a Tim Hortons with the “O Canada” anthem playing in the background.
@@billl9273 Nah the moose and I made peace. I said “Sorry for the body slam eh!” and then we went ice skating together and fishing in lake Saskatchewan.
Andy! Next time you’re in Canada, you have to find a local public skating rink that serves poutine. Something about Rink poutine… it just hits different
@@sandramays795Spice Bag vs Poutine. Spice Bags are an Irish delicacy which uses only the freshest and most exotic ingredients (chips coated in mystery spices and thrown into a greasy paper bag from a very shady Chinese take-away which probably violates multiple hygiene laws. Still tastes like heaven though).
Good first attempt, but like all other Canadians here, my tips would be smaller fries, cheese layered throughout, a thicker gravy, and let the curds get a bit more melty.
I eat poutine almost every day. I eat poutine six days, actually six days a week. Five days a week, I'll eat poutine three days a week. One of those days I will eat poutine two days of the week. So, six days a week, I will be eating poutine. So I can say I approve of this dish!
Another tip is to press down the fries and cheese so that there's less space in between and a small amount of sauce can envelope all the fries and warm up all the cheese so it gets stretchy. You wouldn't think so but ideally, you don't want a dry fry. The contrast in texture takes away from the overall 'mouthfeel'. I also am from Montreal and find La Banquise a little over-rated. I would sooner go down the road to Patati Patata or just sample many different places, like any greasy spoon. My personal fave is the smoked meat poutine at Schwartz's Deli. Thanks for being so open minded about food, and keep up the good work.
as a canadian, my personal opinion would be, thicker gravy, more gravy, loads more cheese (and break the curds up a bit more). it looked amazing anyways, good job!
You skimmed over the cheese really fast. Poutine is all about the cheese. Squeaky cheese is the required kind. I believe it's called cheese curds in english.
I love your content Andy I agree with the other Canadians in the comments you need more cheese curds and they need to be smaller so they melt and they grsvy needs to be thicker
Another Quebecer here from montreal southshore, just here to add my +1 to what they said, this is a good first attempt and has the right spirit, but it's not right! looking forward to video n2
You should try to make a Belgian snack called “frietje stoofvlees” next. It translates to fries with stew (meat). It is absolutely delicious and the stew is traditionally made with a darker beer
Chef from Canada here. You need a slightly thicker gravy, use real cheese curds, some smaller fries, make sure the cheese gets melted some by the gravy before eating, and please layer the Poutine. It is terrible to eat the top part, and be left with fries that have barely any cheese, and/or gravy.
I think a poutine vs spice bag video would be a banger! But Andy needs to be completely hammered when eating both for a fair score. They’ll both be a 9, but a 9 . what is the real question 😂
Was that white Vinegar you put in the pot with the chips par boiling them as I do it but why the vinegar can please say thank you kind regards from Scotland 🏴
Montrealer here: Cut your potatoes 1/2" square max. Deep fry until darker brown, no need to par-boil. You're not making "chips", you're making "fries". As others said, more curds and HOT gravy.
How do you store frying oil at home, and how many times can you use the same frying oil before you should change it. I don’t do much deep frying at home since I only use the oil once and it seems to be a waste.
the canadians have come out in force to critique this but they are right…thicker gravy, smaller curds and WAAAY more of them! All in all a fantastic first attempt
@tucky33 1 - You are actually talking about syntax not pronunciation (or grammar for that matter)
2 - It's a written comment, nothing was pronounced
3 - you don't use grammar; it's not a tool, it's the construction itself.
4 - Language is constantly in flux, there is not a "predefined" grammar - there are varying colloquialisms and multifaceted grammar across different groups of speakers of all language. There is no right way of speaking. There is only being understood or not. What is taught in a classroom isn't right or wrong.
5 - Cheese Curds is a perfectly acceptable thing to say/write.
All in all, a fantastic first attempt at correcting someone.
I'm not convinced he used cheese curds.
@@tucky33The plural is indeed "curds"
@@wcg66 I'm not sure either since they're difficult to get here in Australia.
@@tucky33wrong. All in all, a good attempt, but still wrong
Smaller fries, thicker gravy, more cheese Andy!
yeah this is elementary school poutine..... Andy might get reissued with a uniform with short pants.....
YES
And an even smaller Whisk, thats where the true trick lies.
Shawarma poutine is solid
Its still taste the same
As a maritimer living in QLD, it warms my heart to see all the Canadians coming out with the corrections. Haha
Hook,line and sinker..Andy has got y'all off the bit about chip's and gravy
not the Canadians, the Quebecois or "quebeckers" as I've heard it before
@@Dexterity_Jones why is everyone so upset: it’s not going to make the taste better
@SmcdMcd-d2k it's just funny to me. I'm from NB canada, and I live like 60 mins from the township that Andy has mentionedhe lives in, just a hilarious series of events for me. I just knew my fellow east coasters were going to blow this up because they always do.
@@SmcdMcd-d2k It will make the taste better because the cheese would be hot instead of cold in the middle, a bit gooey, and the gravy will hang better on the cheese and fries. People focus on the fries in poutine too much when in fact Canadians are very specific about the cheese.
Edit: As an example, think cold unmelted cheese on pizza without much sauce vs. normal pizza. The ingredients are the same but the result feels different.
As a quebecer, This needs way more cheese under and over and smaller so it can melt. The sauce is also super liquid.
I agree.
from previous videos we know that andy likes a super runny gravy lolol
Do you usually fry the fries with vegetable oil or with beef fat ?
As and Ontarian I agree. Thicker Gravy more cheese. Fries are good though
@@Lackari Ive seen Peanut oil more then anything else but Ontario tends to do it wrong more than the OG Quebexico
I am from Montreal, Quebec, and the French guy who commented is right. You needed to add a lot more cheese. If you come to Montreal, you should go to the famous restaurant that serves all kinds of poutine called LA BANQUISE, 994, Rachel Street East, Montreal, Quebec, Canada, H2J 2J3. They serve the best poutine. All-in-all, the poutine originated in Quebec. Some put cornstarch instead of flour to make the gravy clearer and shinier. Good job Chef!
I can't remember where in Quebec I had it, but a smoked meat poutine is my fav.
@@Paulnt04Montreal smoked meat on a poutine is 🤌
Belle pros tops all those spots
I'd put paulo and Suzanne's number 1
Everything is better in Montreal. I had the best Foie gras in my life at a restaurant in Montreal and I'm old. 😊
The Québécois gave us (Canadians) the BEST COMFORT FOOD in the whole world! ♡♡♡♡♡ 🤤🤤🤤🤤 YUM!
You're welcome.
Québec-er here and this looks lovely!
Thicker sauce and a bit more curds would be even better though.
Thanks Andy!!
Omg! It warmed my heart. I lived in Vancouver in 2010 and I really miss Canada and poutine.
Might be the cholesterol warming your heart 😂 gravy and fried potatoes and butter awww laaawd
U ain't missing much
Vancouver 2010? Talk about being in the right place at the right time.... Probably don't go back there though. It's a much different place. Homeless encampments everywhere, open drug use in the streets, rampant theft and assaults, people ODing in the middle of the streets.... Vancouver has been quickly becoming a no-go place.
I'm canadian and this is one of my fav truck foods .. we love our poutine here lol
You ever been in a rig with its own deep fryer? Way of the road.
From all the comments I've seen Canadians are keeping it polite. Nice. Gotta agree with the critiques but now I want some Poutine hahaha
Ooh. Poutine. Yum.
Looks good. Cheese curds are cut too big, and need some more. Gravy a little thin.
Merci beaucoup Andy
Salutations du Québec
Hello from Canada! More curds! Thicker gravy! Even more curds! Also the gravy should be hot enough to melt the curds. Don't forget, more curds.
Do they even have curds in Australia?
Would still taste the same
If the curds have melted you've done it wrong. They're supposed to hold some shape, not melt entirely.
@@avaddon6925 Not entirely, but they should be gooey, not sad clumps.
Actually you should not melt the curds in the traditional recipe, this is an heresy.
Love that all the French Canadians are giving you crap. We made for a Chef from Mexico that did a pop up with us. Loaded with meat and cheese. He loved it!
Poutine invented in Warwick, Quebec 🇨🇦 in 1957. More cheese on that Andy. Cheers from St.Prime, Lac St. Jean Quebec😁🇨🇦 Some of the best…Restaurant Poutinville, Saint Roch, Quebec City.
Drummondville
You mean somewhat put cheese on chips and gravy😅
My son tells me you can get great poutine in Halifax, Nova Scotia, too! 😋 ⚓🇨🇦
Can you really claim to have invented soggy fries?
@ must be a British dude that is well know to have zippo culinary quality
The man fan dried the potatoes. I bow to you master chef!!!
I would have liked to see a thicker gravy, smaller cubes and more of them and then wait for it to melt
Nope, thin gravy is acceptable, and the cheese curds aren’t supposed to fully melt
I am from Montreal. The cubes are fine, he just needed to add more of them. The gravy is fine. Cornstarch would have made it shinier and not cloudy. The vinegar he didn't need to add it. Otherwise, he did a good job.
That is thick gravy compared to Andy's usual gravy shenanigans
the cheese is not supposed to melt, fresh curds don't melt
Canadian here: combine the two! I saw ur spice bag vid and totally added cheese n gravy. It's delicious.
I had an irish curry poutine when i was up there last year. Absolutely superb hangover food lol i haven't found a better remedy yet 😂
The Canadians have truly assembled for this one and I couldn't be prouder of my fellow countrymen!
Tabarnak de belle job !! Manque un peu de fromage mais ça d’lair comestible.
Oui, pas mal du tout. Tu as raison, il manque un peu plus de fromage,
Comment j'adore l'accent Québéquois et dans aucun univers est le "spicebag" meilleur!
Hey lala c’est ça lala 😂
Mon homme, j'auriant pas dis mieux !
Plus de sauce! Pas assez «soggy»
Enfiiiiin !!! More cheese curds chef ! You want the sauce between brown sauce and bbq sauce for the best flavour and consistency!
Much love from Montreal chef
P.S an other version that is a banger for me is sweet potatoes french fries, black peppercorn sauce and the cheese curds !
Love yam fries done right, crispy, well seasoned with a good dip. The cheese curds etc would be pretty good too.
Thanks Andy for making it happen. My national dish on Andy cooks... You're a gem
it make my mouth waterry , i have cough now , i need to hold myself together , to cook this when recover from cough , then only can try uncle andy thick gravy potato recipe
Love to see a Canadian food, Andy!
If you ever want to make a Canadian dessert, look up butter tarts and Nanaimo bars.
That tiny whisk Andy using in the medium pot is so cute 😁
I've been asking for a while and you finally did it, looks good, chef.
U do have the 💗
for food and cooking without
Frontier . Thanks for sharing this 💕
Thank you Andy . This brings back good memories ❤
I still like the Aussie classic of chips in gravy. But i agree with the Canadians. Thicker gravy and more of it
Love the videos Andy! Great cooking and camera work, a great inspiration overall!
Love the videos...but not his version of poutine (and neither did he)
Can never go wrong with chips and gravy, adding cheese curds will only make it better.
Give me poutine!
Great cameo from tiny whisk, love to see it
Québécois here. We are never satisfied when anyone outside of Quebec tries to attempt this as we feel it doesn’t do our beloved poutine justice. HOWEVER, this looks pretty darn good in its own way.
Hard to get your hands on the actual cheese Kurds that we have here. 10/10 effort.
Looks delicious Chef Andy 😋🤤👍🏼
As a proud Canadian I can't understand why this isn't eaten all over the world. It's fries, gravy and cheese curds....what's not to love.
As a Vancouver Island resident I will say your poutine is one of the first legit ones I've seen made by a TH-cam chef, but damn you really throwing down the gauntlet with this and spice bags huh
It was actually a pretty mediocre poutine. Fries are too thick, not enough cheese or gravy. The cheese to fry to gravy ratio was way off.
Poutine is one of my all time favourite things to eat thank you making it Andy
I had poutine for the first time at an English fish and chips shop. Oh my goodness it was terrific
The best part about poutine is all of the customizations!! Duck confit poutine, sausage poutine, use curry instead of gravy. The possibilities are endless!!
Duck confit poutine is my favorite!
I do love a curry poutine. I"d never had curry chips until I visited England. I then asked for cheesy chips with curry on top (with scraps). They looked at me like i had two heads but it was so good
Tried a duck bacon poutine. It was fantastic!
As a Quebecer, I have to say it’s a great effort considering you don’t have poutine stands at every corner to get a feel for what it should be like. As someone who will probably need a triple bypass pretty soon, I consider myself quite the expert on poutine. Contrary to what some have said, your fries are NOT too thick. While thin-cut fries are common in some places, they aren’t true to the original style.
The best, most authentic poutines use thick-cut fries that soften under the sauce, taking on a subtle sweetness. This comes partly from the two-step frying process and partly from using aged potatoes. As potatoes age, some of their starches convert to sugars, which caramelize beautifully during the second fry.
The sauce is where many fall short. A truly standout poutine needs a gravy that hits all the right notes-a balanced blend of chicken and beef flavors, with a slight spicy kick. It should be thick, glossy, and rich enough to coat every fry.
And, of course, the cheese curds are non-negotiable. They must be fresh and squeaky, a testament to their quality. Around here, poutine spots get daily deliveries from local dairies, ensuring every bite has that perfect texture and flavor.
That poutine looks mighty good chef!!
This man has passion for cooking
No sh1t Sherlock 😂
Not only am I from Canada, not only am I from Québec, but i am from the very city that invented it 😎
1: yes the restaurent (Le Roy Jucep)still exists
2: unfortunately, despite them being the creators of it, their poutines ain’t THAT good lol. It’s pretty good, but not amongst the bests. It’s either the bottom of the barrel in top tier, or the top of the middle tier.
I can attest to this. I drove to Drummondville from Laval on a whim to get a taste of the original, and was greatly disappointed.
I moved to Canada 27 years ago from Sweden. I still cannot understand why poutine is so popular here. Not for me!
Now, Beavertails is another issue :) Yum.
🇸🇪🇨🇦
Yum. I’m about to make my own curds. Pretty easy too!
My favorite dish ✌️☺️
You have to try poutine at a true Quebec poutinerie. Especially at 3:00 a.m. after a night out!
Late night poutine in Quebec is like late night donairs in Halifax... amazing!
Oh you bastards are killing me! I'm in Japan so I get NEITHER!!
Literally anywhere in the Uk sells chips cheese and gravy at 2am, well really just the North. I like Canadians and Canada. However poutine is not a Canadian invention. Chips cheese and gravy in the Uk is older than the entire colonisation of North America. Also, the national dish is literally just chips, cheese and gravy. You can go anywhere in the world and essentially get the same dish. Chips cheese and gravy is delicious, it’s also something I could pull out of my arse within 20 mins after drinking heavily. You’re not my buddy pal
@ That’s exactly what it is.. Please elaborate if it’s not Cheese, chips and gravy. Potatoes cut into long strips; check. Curds, byproduct of cheese processing, cheese; check. Gravy; gravy; check. What am I missing here? That’s literally all Poutine is. It’s incredibly average for a national dish. At least in the UK we are humble enough to admit fish and chips is exactly what it says it is. You can’t colour up chips cheese and gravy and pretend it’s something everyone has to try once. Maybe I need teaching, only thing is, how far does chips cheese and gravy actually go?
No worries Guy
No, you are correct on most fronts except the most important part : the gravy. Most gravy is beef. Poutine typically is chicken.
But you are very right on one point and I've never said it : Canada's national dish. It's just a variant on chips and gravy. I agree it's not so special. Certainly not enough to be triggered by it. Obviously its special to 1000 commenters then it's special to them. Whether you think it's not special is immaterial. To me, pasta is pasta, big deal. Fish and chips again. Big deal. If it wasn't special then Canadians probably wouldn't have commented. I do see your point that it's silly Canadians react to that. Never used to be a national thing. I'm from Quebec but I've heard even Vancouver has it now. Never used to be. Besides... Canadians might have even less cuisine than Brits! Atleast you have beef Wellington and English Breakfasts. If Andy made Tortierre you'd be piping up that it's just a meat pie?
Canadian here checking in, you did great it looks fantastic
Thank you for making it! From 🇨🇦!
As much as I agree with the comments, this is one of the best first attempts at poutine I've seen by a non-canadian, maybe even by a non-quebecer!
*You’re consistently setting the standard higher.*
Hey calmez-vous esti. On a un chef de la Nouvelle-Zélande qui fait honneur à notre culture et vous allez critiquer “la taille de son fromage en grain”? Keep it up Andy! YUM!!
Si y'étais Québecois, on se poserait pas de question par rapport a la grosseur de son fromage en grain :p
THAT LOOKS SO YUMMY
Try a poutine.
Now do a classic Nova Scotian favourite: DONAIR
A Donair poutine is top tier food from a good place.
Yes!! This!!
Wow.... Cook for me one. That is so delicious.
I can watch this man cook all Day ❤..love From America!
You make it look so easy Andy 😃
Canadians would approve this
The world over would contain more smiles if everyone just had a poutine and a beer once in a moon 😎👍
As a canadian, I can confidently say that after eating a kilo of this with maple syrup, you’d be more than ready to tackle and body slam a moose next to a Tim Hortons with the “O Canada” anthem playing in the background.
eh
After slamming the moose did you go to Canadian Tire to pick up Christmas decorations?
@@billl9273 Nah the moose and I made peace. I said “Sorry for the body slam eh!” and then we went ice skating together and fishing in lake Saskatchewan.
@@billl9273 good one 😂
Best chef ever🎉🎉🎉
Beautiful.... As A Canadian, Thank you so much for making this. 🍁🥲
From Ontario, not quite Quebec, but we love it down here too. I recommend more cheese + add the cheese in layers. Otherwise great video as always chef
I am Canadian and you've got my seal of approval for your poutine ❤
Andy! Next time you’re in Canada, you have to find a local public skating rink that serves poutine. Something about Rink poutine… it just hits different
Oh yeah that's the real thing! Cheese curds are the main ingredient that's way harder to find everywhere else than here in Quebec, Canada! Good job!
Quebec up north, or perhaps Wisconsin down here in crazy town 🙄
He's Australian
Not just Quebec, but all of Canada pretty much.
@maximehebert4627 Yeah he is. The commenter didn't say he was from Canada.
poutine is ones of my favorite dishes. From new England but we definitely have this dish from time to time too
W Song. W recipe. Andy you’ve done it again 🙂↕️
Honestly not enough gravy and fries are not crunchy enough (important since gravy will make them go soft) but good first attempt
Like you wouldn't eat that 😅
@@jordanbridges I'd eat it but as a Quebecer I know some things about poutines ;)
bottom of the tray needs love 😂 much love from canada
As an Irishman with a Canadian wife, thanks Andy for settling this one! The chef has spoken!
Settling what?
Spice bag probably better though.
Chef's opinion.
@@sandramays795Spice Bag vs Poutine. Spice Bags are an Irish delicacy which uses only the freshest and most exotic ingredients (chips coated in mystery spices and thrown into a greasy paper bag from a very shady Chinese take-away which probably violates multiple hygiene laws. Still tastes like heaven though).
@@Phil_McCrackenツ They sound delicious, sign me up. I love poutine too. Anything based around potatoes is tasty food, in my book 😊
Good first attempt, but like all other Canadians here, my tips would be smaller fries, cheese layered throughout, a thicker gravy, and let the curds get a bit more melty.
I eat poutine almost every day. I eat poutine six days, actually six days a week. Five days a week, I'll eat poutine three days a week. One of those days I will eat poutine two days of the week. So, six days a week, I will be eating poutine.
So I can say I approve of this dish!
Sounds like you’re gonna outlive your children.
@@TehUltimateSnake I'm an old mature
Pump up the herbs in the gravy and do a sulphuric or herbaceous garnish as well as smaller fries, thicker gravy, more cheese
Great work, chef
Canadian here. Needs more cheese curds throughout the fries. So close though, and no your spice bag isn’t better 😛
Another tip is to press down the fries and cheese so that there's less space in between and a small amount of sauce can envelope all the fries and warm up all the cheese so it gets stretchy. You wouldn't think so but ideally, you don't want a dry fry. The contrast in texture takes away from the overall 'mouthfeel'.
I also am from Montreal and find La Banquise a little over-rated. I would sooner go down the road to Patati Patata or just sample many different places, like any greasy spoon. My personal fave is the smoked meat poutine at Schwartz's Deli.
Thanks for being so open minded about food, and keep up the good work.
Im a nova scotian, and we make it quite differently! We use shredded mozza cheese, thinner cut fries, and lots of peppery gravy!!
Sacrilege!
@@InCalderaI wanted to make some but don’t have cheese curds, so I think I’ll try it your way haha
@@AndreaLikesMusic it's so good, I promise!!
@@InCaldera *nova scotian*
@@brookemarylynn I believe you! Can’t wait to try it 🤤
as a canadian, my personal opinion would be, thicker gravy, more gravy, loads more cheese (and break the curds up a bit more). it looked amazing anyways, good job!
You skimmed over the cheese really fast. Poutine is all about the cheese. Squeaky cheese is the required kind. I believe it's called cheese curds in english.
Poutine is yummy yummy ! Coming from a Québécois, The sauce should to be thicker and the cheddar curds smaller, and more of them ! Love your videos!
"Spice bag's probably better tho" you bet your kiwi arse it is!! Still tho poutine goes hard.
It’s not tho 😂 dude barely put gravy
He's Aussie, and if he's not, he's still Aussie. The kiwis don't get credit for anything good that comes out of their country, we do
@@diablotry5154 he's from New Zealand dude. He lives in Australia. Says so himself
@@PossiblyAnIrishGuy see the second part of my first sentence
Canadians love their gravy, damn
Love hearing some Tyler in the background!!
I love your content Andy I agree with the other Canadians in the comments you need more cheese curds and they need to be smaller so they melt and they grsvy needs to be thicker
Layering Andy.. ✨Layering✨
Also more cheese and we need.. NEED 👏🏻THICCC👏🏻 gravy
Another Quebecer here from montreal southshore, just here to add my +1 to what they said, this is a good first attempt and has the right spirit, but it's not right! looking forward to video n2
I like the home made fries thickness but yes thicker sauce and more cheez please 😁
Idk if this recipe is good or not, but LOOK AT THE TINY TINY WHISK. I LOVE IT!!!!!!!
You should try to make a Belgian snack called “frietje stoofvlees” next. It translates to fries with stew (meat). It is absolutely delicious and the stew is traditionally made with a darker beer
Bien joué mon vieux, salutations de Montréal
As a Canadian give the guy a break. He's just a chef, not a Canadian😉
Chef! Please make a Nasibal and a Bamischijf! Staples of dutch cuisine! Rekindle a new love for your heritage!
Chef from Canada here. You need a slightly thicker gravy, use real cheese curds, some smaller fries, make sure the cheese gets melted some by the gravy before eating, and please layer the Poutine. It is terrible to eat the top part, and be left with fries that have barely any cheese, and/or gravy.
I think a poutine vs spice bag video would be a banger! But Andy needs to be completely hammered when eating both for a fair score. They’ll both be a 9, but a 9 . what is the real question 😂
For me its also all about the gravy which is made from the drippings from a beef roast. Thick flavorful gravy
Was that white Vinegar you put in the pot with the chips par boiling them as I do it but why the vinegar can please say thank you kind regards from Scotland 🏴
It helps them stay firm after parboiling.
Montrealer here:
Cut your potatoes 1/2" square max. Deep fry until darker brown, no need to par-boil. You're not making "chips", you're making "fries".
As others said, more curds and HOT gravy.
In Glasgow (Fried Food Capital of the world) we do something similar. Except we do chips, cheese, curry sauce, gravy, ketchup and Salt n Vinegar!
So... not at all similar?
@@RottnRobbie yours is the Diet version. We don't wimp out! 🤣
Love the song 🔥
How do you store frying oil at home, and how many times can you use the same frying oil before you should change it. I don’t do much deep frying at home since I only use the oil once and it seems to be a waste.
I love the baby whisk 😂❤