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Bonne fête la Poutine! What dish in your area is famous for artery-clogging?
| quote: | Poutine, Quebec's signature dish, turns 50
It is described as a cholesterol highball, a fatty delight and a fast food icon. And at 50, the concoction of french fries topped with gravy and salty cheese curds is gaining newfound respect.
It hasn't always been that way, though. Charles-Alexandre Théorêt, author of Maudite Poutine!, describes the dish to Montreal's The Gazette as being more psychological in nature:
A generous portion of shame fried gently in an inferiority complex and topped with a hint of denigration from the ROC (Rest of Canada) - and a touch of guilty pleasure. "Love it or hate it, poutine has become a strong symbol of Quebec," says Théorêt.
The exact origin of poutine is unclear, but most stories place the date at 1957. Fernand Lachance, a restauranteur who referred to himself as the father of poutine, was asked by a customer to mix french fries and cheese curds together in the same bag.
Warwick, then replied: "Ça va te faire une maudite poutine" ("It's gonna make a hell of a mess"). The sauce was added later to keep the fries warm.
Mess or no, the "lumberjack fat food" remains popular, and being elevated to an haute-cuisine dish while showing up on menus across the U.S.
Photo: Admit it, you want some, don't you? (MONTREAL GAZETTE/DAVE SIDAWAY) |
I mostly grew up in Montreal, and enjoyed authentic poutines for most of my life, and for this deliscious delight I only nowadays only order or make at home on rare occasions, I tribute a thread to this tasty dish.
So what clogs your arteries where you are from?
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Short time TA, Long time Guver, Good time giver.
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