It’s farking cold out. It’s been a chill zone ever since that balmy, climate-change-is-real-bitches weekend. This explains the proliferation of posts on poutine. We want hot food to warm our souls. And what’s hotter than fried potatoes and cheese curds covered in gravy? Canadians have embraced this Québécois dish with gusto and in Toronto, there are whole restaurants dedicated to it. So bring on the comfort food to keep us going during the doldrums of winter. I like my poutine plain – no extras, no ketchup, no mayo. But for adventurous palates, there are many ways to approach poutine. Here are 7 brought to you by the food loving food bloggers of T.O.
This is my ideal bowl of deliciousness – lots of cheese and gravy. Yummers.
I love bacon perhaps slightly more than the average person so you’d think I’d be all over this. But I’m not. Which isn’t to say I wouldn’t eat it…
Having just said I don’t want extras in my poutine, I love the idea of lobster chunks in poutine. The cheese needs to be more melty though.
Chicken gravy? No. And where’s the cheese?
Spring roll poutine? Not poutine. Call it something else please.
Scrape off the mayo and we’re good to go.
In the immortal words of Fat Bastard,