Itt a leaf makes poutine

starting out with slicing nice russet potatoes into perfect sized fries

How are you doing the sauce? Whether or not I pay attention depends entirely upon your answer.

now soak that tates in fresh water for 30 minutes to extract the starch

i'm going to make roux and then add stock

What kind of stock. How are you seasoning it?

I'm lurking, post more op

i have beef, turkey and chicken stock

beef is traditional, but i have a fuck ton of turkey so i might use that

i will probably season with sage, oregano, salt and pepper
stock was made with mirepoix so i'm not gonna worry about that

I posted a link to Reddit broham, thank me later

Ok, you can live...

I'd toss a tiny bit of rosemary in if you're going more than 33% on the turkey... if it still doesn't taste right, I find a splash and a half of dry wine or even vinegar can patch a lot of flavour holes.

i really want to use turkey since i have a fuckton and am geared to have a fuckton more when i do the xmas and frozen thanks giving turkies

i don't have wine but i have acv, rice wine and malt vinegar (i also have cheap beer and expensive bourbon)

what is my best course of action?

splash of beer to interrupt the browning of the roux, drink the rest while making the sauce.

try when done, if it needs a little oomph, give 'er a splash of the malt vinegar.

Drink a snifter of the bourbon for dessert.

i like the cut o yer jib

the potatoes still need a few minutes soak

This is making me hungry, and the last thing I should eat right now (after eight beers...) is poutine.

I curse you with a wonderful meal.

Kill yourself, no Canadian life is worth more than a potato.

now i'm melting butter and duck fat down for roux because i love saturated fat

add herbs spice and turkey stock

here's the par cooked fries and the finished gravy almost ready to be a finished product

final fry
fry them nice and hard

layer like a lasagne
fry
cheese
sauce
repeat

and here you have a perfect leaf poutine

come at me if you think you can do better

That looks delicious user well done

You don't make your own curds?

Looks so awesome. I'm envious.

thanks doll
no
i really only know how to make paneer and it doesn't taste as good

10/10 would drunkenly eat.

Add nacho cheese

very nice

Similar concept with some hot brine

For me, it's the hot chicken. The best Canadian sandwich.

nice. props for using the duck fat

half-mashed peas with garlic, belgian-type waffle

try, then believe.

nice work homie thanks 4 resizing the pics
looks delish

well for one i would salt the fries

day of the rake when?

Gravy is supposed to be brown buddy.

I need an adult

excellent thread

What do you call that if not a light brown? You've never seen poultry gravy I take it?

It needs to be dark brown, all poutines are like this.

What is sausage gravy you fucking boor?

Something that doesn't belong on a poutine.

non-beef based gravies are fine on fries

There's white poutines too. Brown is just the classic (ane better) version

It's just fucking chips, cheese and gravy. What are you so proud of?

>chips
what's a fucking bong doing talking about food anyway

Do Canucks really do this????

>t. amerilard

I dunno, what's a country full of people who desperately wish they were French doing making this their national cuisine?

you are like little babby

We hate french here but not as hard as squarehead.

>fries
>drenched with gravy
>topped with tonsil stones
No thanks.

...

Looks pretty light of the gravy

#justfatguythings

Bitch it's poutine, it's not a diet food.

If you're eating fries topped with dark beef gravy, you might as well just add shredded cheddar and call it disco fries.

Poutine gravy (some anal retentive people/most of Montreal call it sauce) is generally seasoned chicken/poultry velouté cut with beef gravy, occasionally slightly acidulated - closer to St. Huberts/Chalet sauce than the thick brown goop I drown yorkshire puddings with.

>it's not poutine if it's not a soup bowl full of gravy with some fries floating in it

FATTIES STOP RUINING POUTINE
REEEEEEEEEEEEEEEEEEEEEEE

I just said it was pretty light on gravy, I didn't say you had to fill the fucking bowl with it.
Calm down.

slippery slope

My foot is on a slippery slope up your ass

I live in Montreal, and I agree with the last of gravy. poutine shouldn't be this short on the gravy and it's not even dark brown gravy (best flavor gravy is dark brown). Also I can literally count the fries. Finally, why duck fat? bird tastes worse than cow. Why change the formula to make it bougie? The cheese should be broken up more as well. Amature hour here.

Lack* autocorrect

It's called gravy because you bury the food in it, Skeletor.

Big question to every Québécois, what is the best sauce?
>Hot chicken
or
>BBQ

10/10

hot chicken or va baiser ta mère