Poutine (1957, 1981, 1982)

[vida morkunas]

as a former Quebecker now living in Vancouver BC, I feel obliged to defend
the honour of poutine.

it's delicious.

...when prepared correctly.

folks here just don't get it.  however, there's hope.  NY Fries (!!) makes a
decent poutine, and then, there's the little Mom and Pops opening up in
downtown Vancouver, catering to the ever-increasing influx of urban former
Montrealers.  They fly in the curds, the smoked meat, and the Jos Louis
pastries overnight from Montreal !

cheers -

Vida.
vidamorkunas at telus.net



-----Original Message-----
From: American Dialect Society [mailto:ADS-L at LISTSERV.UGA.EDU]On Behalf
Of J. Eulenberg
Sent: October 1, 2003 8:16 AM
To: ADS-L at LISTSERV.UGA.EDU
Subject: Re: Poutine (1957, 1981, 1982)


Poutine has made it to the west coast, and as my Canadian friend says, at
least here it is the most disgusting concoction you can imagine.  No
barbecue sauce in British Columbia.  Here, poutine (on more menus than you
would have guessed; even found in a Chinese restaurant in Quesnel)
consists of french fries with gravy.  There may have been cheese curds,
but I avoided looking more than once.  It would have been considered rude
by those who'd ordered it.

Julia Niebuhr Eulenberg <eulenbrg at u.washington.edu>

On Tue, 30 Sep 2003 Bapopik at AOL.COM wrote:

> ---------------------- Information from the mail
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> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       Bapopik at AOL.COM
> Subject:      Poutine (1957, 1981, 1982)
> --------------------------------------------------------------------------
-----
>
>     From a search of the TORONTO STAR.
>
>
>     29 May 1957, TORONTO STAR, pg. 21: col. 6:
>    Myra (Myra Waldo's Round the World Cookbook--ed.)  has written also
about
> the dandy pork pies we Canadians dearly love (the habitants down east call
> them "poutine rapee" and they're absolutely frightful) and the venison of
the
> West, to say nothing of bear, beaver tails, seal flipper pies
(Newfoundland) and
> Oka cheese.  No self-respecting Canadian city table would be without them
any
> more than it would fail to serve crusty, warm, full-bodied country-style
> bread.
>
>    11 April 1981, TORONTO STAR, pg. G9, col. 5 (TRAVEL: New Brunswick's
> Acadian Village):
>    When your feet give out you can hop a passing cariolle, pulled by
horses
> or oxen, and when lunch-time rolls around, sample traditional Acadian
dishes
> such as chicken fricot (stew) or poutine rape (a ball of grated cooked
potatoes
> wrapped around a core of meat and gravy).
>
>    24 March 1982, TORONTO STAR, pg. C6 (Food), col. 1:
> _Fast-food snack combines_
> _cheese, sauce, french fries_
>    MONTREAL (CP)--Although nutritionists may shudder at its starch, fat
and
> salt content, a new fast-food snack is gaining on hot dogs, hamburgers and
> pizza in Quebec snack bars.
>    It's called poutine and it combines french fried potatoes with curds of
> cheese and hot barbecue sauce.
>    The recipe is simple.  It starts with freshly-made french fries ladled
> steaming hot into a large paper cup.  Then a generous spoonful of cheese
curds is
> added and finally a lashing of the hot barbecue sauce.
>    If correctly made, the best of the (Col. 2--ed.) potatoes and sauce
causes
> the cheese to melt and form sticky tendrils around each french fry.
>    Poutine, which has been popular for at least five years in southeastern
> Quebec, is responsible for almost doubling sales of fresh curd over the
past two
> years, says Robert Briscoe, president of Les Fromages Gemme, a Marieville
> cheese company.
>    Recently as much as 50 per cent of Briscoe's curd production has been
sold
> to small snack bars and roadside stands to make into poutine.
>    Two types of poutine can be found in Quebec--regular and Italian-style,
> made with spaghetti sauce.
>