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Bonne fête la Poutine! What dish in your area is famous for artery-clogging?
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| Abercrombie |
| 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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| iammesol |
I live in the south. Everything clogs my arteries.  |
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| narcism |
pastizzi
small, diamond-shaped packets of flaky pastry stuffed with either fresh ricotta or a mushy pea mixture.
Imqaret
Date-filled, deep-fried pastries
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| Frenchie |
omgyum!
How I miss thee. |
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| ikhouvanu |
Cuban food  |
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| goodgreef |
| sausages.... mmmm |
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| glass |
| So effffing good. Two place's have it by me. One place is traditional and the other the chef has done an amazing job with his take on the dish. It's a treat I give myself every other month. |
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| Abercrombie |
| quote: | Originally posted by narcism
Imqaret
Date-filled, deep-fried pastries
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Are those fried Keebler fig newtons?
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| narcism |
| quote: | Originally posted by Abercrombie
Are those fried Keebler fig newtons?
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same concept i think |
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| nchs09 |
| quote: | Originally posted by iammesol
I live in the south. Everything clogs my arteries. |
hahah so true.. everything is fried.... or bbqed :P
but its so delicious :D
| quote: | Originally posted by narcism
pastizzi
small, diamond-shaped packets of flaky pastry stuffed with either fresh ricotta or a mushy pea mixture.
Imqaret
Date-filled, deep-fried pastries
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that looks good with fresh ricotta |
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| Frenchie |
| BBQ is supposed to be better for you. Excess fat drips off and such. |
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| nchs09 |
| quote: | Originally posted by Frenchie
BBQ is supposed to be better for you. Excess fat drips off and such. |
i think they deep fry stuff and then put some bbq on top of it.... :p
plus you add cornebread, collergreen and pie.... death. |
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