Hi Sam, great video. As a Québécois that worked in a family-owned poutine joint when I was younger, I couldn't resist chiming in! You nailed it. The key parts of your preparation (sourcing the cheese curds and french fry prep) are spot-on! Using fresh potatoes cooked in 2 steps at 2 different temperatures is the key to getting true Québec-style "patates frites". Sourcing cheese curds (which can be a real challenge depending on where you live) is the other key to getting the taste and textures right for an amazing poutine. You also got the gravy right (although different from how we flavored it), but to me that's a matter of personal taste, same goes for the other toppings. In Québec, sauce and other "accoutrements" is what sets poutine joints apart, since sourcing cheese over here and doing fries right (using fresh, not frozen) is simple to achieve. This video made me a subscriber. Keep it up! Kudos!
Sam does a really great job with these videos but Max’s cinematography is criminally underrated. The vids are always so visually appealing and it really helps portray exactly what Sam wants the audience to know. Great work, both of you guys
I wish I was “poutine” this in my mouth. We have been watching you since the discovery channel. Your ribs from the first cookbook is still one of our favs.
They do in some states, but the big problem is the cheese curds. They are artisanaly made everywhere in canada. They dont all taste the same, but are all pretty close. Also, the climate, the food the cow eats, the drugs in the cow, everything matters. They tried, but they can't get the same result in the usa.
@@tdagarim4 on this channel it is normal lol I was surprised the first time I saw it, but many many vids later I just laugh. I think he does it to get laughs, myself.
As a quebecer who's been eats poutine every friday, I approve this poutine. The only slight detail is the classic is usually made with potatoes with skin, but both ways are good.
@DannyBoy888 thing is curds stop squeaking within a very short amount of time after creation. You need to find a dairy that makes cheese and get then from there.
I'm basically crying watching this. My wife and I went to Montreal a while back and had this for the first time, and it was one of the most delicious snacks we have ever had.
It's easy enough to make at home. I prefer using the leftover beef gravy from a roast, that way we only have Poutine a few times a year coz it's not for the faint of heartlololol Also, cut your curds up and layer fries, curds, gravy, fries, curds, gravy...you get the idea. This way your curds will melt and you'll have a nice distribution throughout the dish.
Sam, I’m a French Canadian from near Montreal and let me tell you that: « Man, you know how to cook a poutine...! Félicitations pour la qualité de ta chaîne RUclips. 😜
My grandmother was born in Trois Riviere, Quebec and always darkened her gravy with a beef extract called Bovril which gave it a distictive taste. I don't recall ever eating Poutine but every gravy I ever did eat while in Canada seemed to include it
I loved you before.... but knowing you’re a fellow Canadian 🇨🇦 makes me love you more! And no, we don’t hate you for adding bacon, jalapeños and garlic to the Poutine! You have the best food show there is, YUM!
My heart sank when you started building the poutine in the cast iron pan, as I thought for sure you were going to put it in the oven to melt the curds. Thank you thank you thank you for doing it justice. You hit the nail on the head, hot fries and piping hot gravy is the key. Also I'm with you on the preference for a thicker gravy as it doesn't make the fries soggy.
Proud Canadian here....we love poutine in all its forms...my daughter even started a blog listing her ranking of poutines available at any restaurants we try. We live in a fishing area on the East coast, and lobster poutine is very popular here.
Thank you! Like I was frickin wondering if everyone was so stuck on poutine that they missed him and the way he wiped his mouth on the whole roll instead of breaking off a sheet or that it wasn't as outrageous as I was making it seem🤣
@@dylanwilliams226 In the rest of Canada nowadays, yes. But poutine was a rural Quebec thing until the 70s. Even in Montreal, poutine was hard to find in the 70s up until + or -1975 then the popularity exploded and reached the rest of Canada by the 1980s/mid 1980s. Now you can order poutine in the US which is so mind blowing to me being an old guy from rural Quebec.
As a cdn now living in Tennessee this vid speaks to my heart. I luv ya STCG!!! I make homemade poutine for hubby he was 50 yr old before he tried it! I get my curds from a cool company in Wisconsin online and they deliver the next day. Yummers!
Sam you're the man! I lived in 4 provinces in Canada, and Québec has the best poutine by far. Your poutine looks amazing. I love how you take a simple traditional dish like a burger, a sheppards pie or a poutine and you bring it up a notch or 10 notches!!! Jalapenos on top of poutine? Why f*&?% not? Thank you so much!
@@SacForCaius , yup...the gravy literally starts with butter/grease...an addition of bacon grease to the rou would only be able to elevate it...as only bacon can do to just about any food. Add bacon...instant level up, accomplished - boom! Coming from a Canadian, this poutine passes my critical review of this French fry, cheesy goodness invention. Fun fact, while pregnant I was queasy the entire 6 months I was preggers (yup, little dude came early- likely on account of wanting to get to the beginning of his bacon eating life), I digress. The ONLY thing I could keep down was, New York Fries poutine. Let's just say, my husband became very good friends with every person who worked at a NYF place within an hour radius, unfortunately they are not many around and yes, on some occasions, he drove an hour to get us one (or three). Do I feel guilty about that? Nope. Not even one tiny bit, I grew an entire new human being inside my body...he drove an hour for poutine (which he also loves AND partook in, to be a good sport), so...no...not guilty about it one little bit. We did get some pretty good frequent eater miles and they started packaging it all up separately for us so it wouldn't be one big ole soggy mess by the time he made it back. Hmmm, poutine. It's 7 am...and now I want poutine, great! :)
As a Canadian, with thanksgiving being tomorrow, although we celebrated it today, I think I’m going to make poutine tomorrow for lunch with some of the leftover gravy and turkey.
Just found this video on RUclips. Coming from the UK, I didn't know what Poutine was. Now I know. I love Sam's cooking style and his commentary. I look forward to seeing more videos.
From Montreal too! I was kind of afraid when he was gonna do this, but it turns out to be quite close to the actual thing! Fries are off but the rest is perfect! Good job!
If I have to make these in India (Cheese Curds are incredibly rare here), can I just use Paneer instead? It's basically Cottage Cheese, and might hold up.
Fellow Canadian here... I remember growing up and asking for chips and gravy in the restaurants. Get a nice plate of fries covered in gravy. Poutine is by far the best version of this... love, love, love poutine. 🇨🇦🙂👍
To commit to Jordan in such an environment is a standpoint, even 3 years ago. Great respect for your shirt and decision. There has to be freedom all over the mid east. The recipie is great thow!!! :)
No way Sam you’re from Canada?! I knew there was a reason I loved your content so much! A fellow Canadian! Keep it up man, I watch all your stuff. Super entertaining and easy for all us “non-cooks” haha:) cheers brother!
Dear Sam. Love your vids, enjoyed lots of your recipes. I'm a Belgian citizen/resident and we are known for making the best "frech" fries worldwide. Allow me respectfully explain how we do this. we start with a high starch level potato race we wash them before peeling from that moment on no water comes near the potato, we want to preserve that starch and we do not want to saturate our potato any further than its natural state we precoock then for 5 to 7 mins at 140C an then allow them to cool of to room tmp, completely ! just before serving bake 'm at 180 C until golden brown and floating artisans bake them in "ossewit", filtered beef fat, nowadays virtulaay everyone uses vegetable based oil. kind regards
In Canada, especially Quebec we have a lot of poutine shops that serve poutine in about 1000 different ways. They have this, they have pulled pork, they have mexican taco, pretty much if you can think it, they have it. Poutine is a big business up here.
Sam as a fellow Canadian, there is nothing wrong with adding different stuff to poutine. Garlic, bacon and jalapeños go on everything. For the love of hockey the Newfoundlanders put Sunday dinner in it. lol But your gravy wasn’t hot enough. Cardinal sin! On the other hand I will say you blew my mind when combining beef and chicken broth for your gravy. I have no idea why that never occurred to me. As always I’ve learned something today and I thank you. P.S. Anyone who thinks I’m being super cereal about the gravy temperature needs to relax.
I disagree about the gravy temp. A lot of the famous poutineries I've been to in Quebec do not have their gravy super hot. The only time I find hot gravy is during the winter
Never enough cheese curds. I went to a restaurant and asked for poutine about 30 years ago. They thought I was off my rocker. Knowing they wouldn't have cheese curds I asked for a plate of fries a boat of brown gravy and I had to substitute curds with grated cheddar. I threw them together and they thought I was gross. Their loss
try a darker real beef gravy and make smaller curds. use "Quebec cheese" hard to find because the recipe is guarded as well as they guard their wine. thats part of the traditional recipe served at my favorite food chain or chip stands. might only be able to get the cheese in Canada on special order.
I like the gardeners background noise, it feels homey. Birds chirping, it's all good Sam, we can also hear you fine over it, no need 2 raise your voice, we love it 😊
@@deathdealer312 would make sense cause is French is way too good for him to be from Alberta or west Canada. Montreal makes lot of sense. Maintenant mangez de la poutine
Ok, I'm 47 years old and in the last couple of years I started traveling. I've been to Israel, Brussels, Belgium, and Canada. I absolutely fell in love with Canada. When you refered them as chips in an English accent I correct you in a Belgium accent and called them "frites". Lol I have traveled to Canada 3 times in the past year and a half; Fort Frances, Emo, and Kenora. Each time I've gone the first thing I get is Poutine! You are absolutely right. I live in Southern California (LA area) too and it's kinda difficult to find cheese curds. Great Video and awesome choice!!!
The best I’ve ever had was at this place in Cincinnati Ohio called “the senate” the fries were cooked in duck fat, stacked on top was braised short ribs gravy and locally made cheese curds, you could order it with a poached egg and if you were feeling really bold foie gras. Got it with both the egg and foie, blew my tits off.
I live in Cincinnati. Senate is really popular here, some of the best hot dogs you can get too. The poutine wouldn't be good for purists but its amazing for anyone who doesn't care about that stuff and is more focused on flavor. Incredibly rich and just good af
My 5 month old grandson who’s just started having baby porridge went crazy over this video… he was shaking while doing gimme hands while glued to the screen. I think he gave his approval 😂😂
You're almost there for the perfect fry just missing one step after the first fry put them in freezer for 20ish minutes they crack which ads extra edges which ads extra crispy
As a Canadian you need more Gravy and you should break the cheese curds into slightly smaller pieces so they melt better. What you’ve got here is giant pieces of cheese curds that aren’t getting melted and gooey with fries and not enough gravy. Poutine should be a cheesy, gooey mess lol
Looks great! Mind you, I live near Montreal so I can just pop in to the nearest Lafleur's for classic Quebecois poutine. I do have to try the bacon & pepper (piment not poivre) topping.
It's been over a year since I've had a bacon/jalapeno poutine from Mess Royale at the Gulls games. I think this is on the list to make at home. Soooo happy!
They are fantastic! I look forward places to order them from...I live in Montana. As a kid we went on family vacations a lot, and always went to cheese factories etc. where we could get cheese curds...I was hooked!! So I usually splurge a cpl few times a year and find places online to order them from. I'm sure they would be amazing still warm from the factory...but I'll just have to pretend...lol
Growing up in Northeastern NJ in the 70s-80s, we would go to the diner and get what was called "Disco Fries." It was about the same concept whereas it was a pile of crispy fries, covered in brown gravy, and then topped with mozzarella and finally broiled.
Being from Montreal, Quebec and having tried poutines from most provinces (Ontario, Alberta, British Columbia, New Brunswick and Nova Scotia), the ones from the province of Quebec are simply unbeatable. Personally, chicken stock has no business in the gravy as I like dark gravy. And no bacon (but bacon is AWESOME)!!! And I have much love my all my Canadians fellows but Poutine is not Canadian, it is Quebecois! Enjoy!
At the Elgin Street Diner in Ottawa, you can get poutine topped with Montreal smoked meat, pulled pork, BBQ chicken, lots of stuff. The sky's the limit
I am only 13 and cant cook, but poutine is a personal favourite food of mine (weirdly im the only one aside from my brother in my family who enjoys the stuff despite all of us being canadian) i really want to learn how to make it so i can enjoy it whenever so im definitely taking notes, thank you :)
I don't know if anyone has said this before, but a roux is fully capable of thicking suces fully. When you add equal parts flour and butter your roux is actually much thincker than what you had so your mix was not equal (aka will not thicken as much liquid) Typcially sauces are not something to just "toss" together it's actually fairly accurate to acheive the desired thickness. A good rule of thumb is a 1:1:1 ratio. 1 cup of liquid, 1 tbls of butter, 1 tbps of flour (Measured at least a few times so you get the feel of that the measurements are because yours was not very accruate.) If done correctly, you do not need an extra thickening step. I never use Cornstarch to thicken gravies or sauces.
I make poutine 4-5 times a month and go through this same process, bacon and jalepenos are also my favourite toppings. Fresh curds and home made gravy are essential.
This looks to be quite legit... I can smell you cheese from here, and your bacon-jalapenos toping looks amazing... BUT! (And from there you could take notes) Home fryers always SUCK, I always use an old Le Creuset, and I always make sure I don’t die from a f**ing explosion. So! Here is how we do the BEST poutine in Québec (yup, that weird and funny part of Canada that saw the birth of true poutine) First, always use Russet/idaho potatoes. You cut them a little bit thinner, and you DON’T put them in water, yo just have to work faster. For the best result use beef grease (yup, the proper belgian way to make fries) The fist fry you make it at 300F, until the potatoes are fully cooked but still white. You fridge them overnight, or at least you let them rest a couple of hours. The 2nd fry you do it at 350F, untils they are gold. And THAT my friends, is the proper way to make the ULTIMATE BADASS fries.
I was supposed to have a semester in Montreal and then…schmovid. So I will have to use this recipe and make the poutine I’ve been dreaming of since that trip was cancelled! Thank you!
Hi Sam, great video. As a Québécois that worked in a family-owned poutine joint when I was younger, I couldn't resist chiming in! You nailed it. The key parts of your preparation (sourcing the cheese curds and french fry prep) are spot-on! Using fresh potatoes cooked in 2 steps at 2 different temperatures is the key to getting true Québec-style "patates frites". Sourcing cheese curds (which can be a real challenge depending on where you live) is the other key to getting the taste and textures right for an amazing poutine. You also got the gravy right (although different from how we flavored it), but to me that's a matter of personal taste, same goes for the other toppings. In Québec, sauce and other "accoutrements" is what sets poutine joints apart, since sourcing cheese over here and doing fries right (using fresh, not frozen) is simple to achieve. This video made me a subscriber. Keep it up! Kudos!
Can you please tell how you flavored your gravy differently?
@@hamzaahmad4058 Herbs. I like mine with some parsley
Merci au Roy Jucep de Drummondville pour avoir inventé cette grande recette.
What type of cheese makes the best Curds for traditional Poutine? Cheddar?
@@Val_Halla777 yup, cheddar!
Sam does a really great job with these videos but Max’s cinematography is criminally underrated. The vids are always so visually appealing and it really helps portray exactly what Sam wants the audience to know. Great work, both of you guys
Literal TV Quality cooking show
ruclips.net/video/RM71dvr4R-4/видео.html
ruclips.net/video/RM71dvr4R-4/видео.html
Poutine jedlo
I wish I was “poutine” this in my mouth. We have been watching you since the discovery channel. Your ribs from the first cookbook is still one of our favs.
Why a dad joke?
Sorry.
@@agatethegreat9135 well, why not?
I don’t understand why Poutine isn’t much more popular in the states. It’s amazing stuff that I’m now craving really bad.
I wished we had it here in Sweden... Too lazy to make it myself and there's no cheese curds.
Erik Nilsson use the white cheddar when your ready
They do in some states, but the big problem is the cheese curds. They are artisanaly made everywhere in canada. They dont all taste the same, but are all pretty close. Also, the climate, the food the cow eats, the drugs in the cow, everything matters. They tried, but they can't get the same result in the usa.
ruclips.net/video/0gw6M-o_aqE/видео.html
@@Lia-ij4mg Wtf lmao not white cheddar, use fresh mozzarella or just some good quality mozzarella cut into chunks if you ain't got curds
Yes! Finally some love for the homeland. 🇨🇦
Should have been more clear that it’s a Canadian dish I was happy to see.
@icy Mike Halifax donair!
YAY....OH CANADA!
Yes I live it
Canada!
The way he wiped his lips with the WHOLE ROLL OF PAPER TOWEL
That was literally nasty
Ive never seen a video off this mans channel, the way the comments aren’t talking about this, i thought it had to be a normal thing in here/canada
that's one of his signature moves lol
@@tdagarim4 on this channel it is normal lol I was surprised the first time I saw it, but many many vids later I just laugh. I think he does it to get laughs, myself.
I love when he does that, because I do the same.
As a quebecer who's been eats poutine every friday, I approve this poutine. The only slight detail is the classic is usually made with potatoes with skin, but both ways are good.
And layers!!!
Of course a French Canadian said this
@@danitreloar859 quebecer*
@@younglestah1225 French Canadian is more inclusive, eh? Quebecois aren't the only french speakers in Canada
@@JM-nt5ex many quebecers just don't like the word canadian in French Canadian. ;)
“I tend to lean over to the thicker side”
Me too man.
Thicc with two c's
@@crice7sh Naaah...He means THICK DDDDDDDD~~~
No judging...J/S
That's what she said.
@DannyBoy888 thing is curds stop squeaking within a very short amount of time after creation. You need to find a dairy that makes cheese and get then from there.
just came here to say the same lol
I'm basically crying watching this. My wife and I went to Montreal a while back and had this for the first time, and it was one of the most delicious snacks we have ever had.
It's not a snack, it's a lifestyle, Kyle.
@@starchildnine it’s not a lifestyle, it’s a religion, SC9.
It's easy enough to make at home. I prefer using the leftover beef gravy from a roast, that way we only have Poutine a few times a year coz it's not for the faint of heartlololol Also, cut your curds up and layer fries, curds, gravy, fries, curds, gravy...you get the idea. This way your curds will melt and you'll have a nice distribution throughout the dish.
You would be surprised how common of a meal it is. Litterally almost every restaurant offers it in Canada
Of course, this is called a CLASSIC QUÉBEC POUTINE! Not Canadian :)
Sam, I’m a French Canadian from near Montreal and let me tell you that: « Man, you know how to cook a poutine...!
Félicitations pour la qualité de ta chaîne RUclips. 😜
My grandmother was born in Trois Riviere, Quebec and always darkened her gravy with a beef extract called Bovril which gave it a distictive taste. I don't recall ever eating Poutine but every gravy I ever did eat while in Canada seemed to include it
Nobody asked.
I loved you before.... but knowing you’re a fellow Canadian 🇨🇦 makes me love you more! And no, we don’t hate you for adding bacon, jalapeños and garlic to the Poutine! You have the best food show there is, YUM!
11:54 " if you dont have cheese curds, because their not always easy to find"
*Laughs in Wisconsin*
*High-fives in Quebecer*
Cries in Czech Republic
@@MrMeddlinG hahaha
An Upstate New Yorker joined the party!
Or quebec
My heart sank when you started building the poutine in the cast iron pan, as I thought for sure you were going to put it in the oven to melt the curds. Thank you thank you thank you for doing it justice. You hit the nail on the head, hot fries and piping hot gravy is the key. Also I'm with you on the preference for a thicker gravy as it doesn't make the fries soggy.
Proud Canadian here....we love poutine in all its forms...my daughter even started a blog listing her ranking of poutines available at any restaurants we try. We live in a fishing area on the East coast, and lobster poutine is very popular here.
You can't beat classic poutine; specialty poutine such as lobster poutine is a bastardization IMO.
Suggestion: Why not make a deal with the gardeners -- hold off on the gardening for 30 minutes and we'll feed you. I bet that would work.
Sam (or Max, whoever reads these): Can we see an episode where Max cooks something and Sam critiques it?
yes please
Yes! And Sam can't tell him how, just watch and critique at the end! 😂 How much has he learned?!?
"The way they squeak is crazy" the way you use paper towels is crazy.
LOL
Yeah in wisconsin I'd it doesn't squeak it's not cheese lol
15:33 ? I had not reached that point when I read this. I laughed when I did.
Seems normal to me
Thank you! Like I was frickin wondering if everyone was so stuck on poutine that they missed him and the way he wiped his mouth on the whole roll instead of breaking off a sheet or that it wasn't as outrageous as I was making it seem🤣
I'm a Quebecker, and I approve of this poutine. Well done, sir, well done!
This was a great video. And I loved the fact the gardeners were in there. Felt real and not an overly manufactured cooking video
Every Canadian came to look at the comments cause I did 😂
Yup! Now I’m going to try out his gravy!
What is your stove top? Never seen anything like it.
As a proud Canadian, I was like number 99! Poutine and the Great One forever!
This made me miss fritzies in Woodstock Ontario :(
Or Americans who's family moved here from Quebec 3 generations ago :)
Best thing about being from Quebec is that you've been eating poutine your entire life.
CANADA**** not just Quebec lmao
@@dylanwilliams226 canada's poutine is trash compared to Québec's og one
@@dylanwilliams226 In the rest of Canada nowadays, yes. But poutine was a rural Quebec thing until the 70s. Even in Montreal, poutine was hard to find in the 70s up until + or -1975 then the popularity exploded and reached the rest of Canada by the 1980s/mid 1980s. Now you can order poutine in the US which is so mind blowing to me being an old guy from rural Quebec.
@@-NoneOfYourBusiness exactement! Pareil pour moi
@@fucktroll4202 Theres good poutine everywhere now. I live in the US and trust me, times change.
As a cdn now living in Tennessee this vid speaks to my heart. I luv ya STCG!!! I make homemade poutine for hubby he was 50 yr old before he tried it! I get my curds from a cool company in Wisconsin online and they deliver the next day. Yummers!
This is awesome, and I keep coming back to this. My mom's side of the family came from 🇨🇦 Canada. Love this so much. Oui!
This made my day Sam. It's going to be a poutine weekend.
Have ever been to Montreal?
@@SuperBrad327 Nope. Never had the "real" thing, but a lover nonetheless.
You ain't lieing lol 😂 once I seen this I said that
Only thing I would change is to make the curds smaller there supposed to melt
Haven't had pouting since I left Maine. Definitely Canada's best export. Lol
Sam: *tastes gravy* " wow I can drink a glass of that, but I won't*
Quang tran: "if you don't I will "😂😂😂😂😂
Sam you're the man! I lived in 4 provinces in Canada, and Québec has the best poutine by far. Your poutine looks amazing. I love how you take a simple traditional dish like a burger, a sheppards pie or a poutine and you bring it up a notch or 10 notches!!! Jalapenos on top of poutine? Why f*&?% not? Thank you so much!
Well Poutine is a Quebecois dish that Canada appropriated
@@ericsimard4449 you should try poutine from Nova Scotia Acadian French people!
Jordan s flag 😍🇯🇴 my country
we love you
Sam: I don’t need all this grease
Sam removes grease with spoon
Suddenly hears slurping in the background😂
Lmao!!
I was thinking he could have added some to the gravy 👀 I don’t know how well that would have worked but it sounds good on paper, to me, at least.
@@SacForCaius , yup...the gravy literally starts with butter/grease...an addition of bacon grease to the rou would only be able to elevate it...as only bacon can do to just about any food. Add bacon...instant level up, accomplished - boom!
Coming from a Canadian, this poutine passes my critical review of this French fry, cheesy goodness invention.
Fun fact, while pregnant I was queasy the entire 6 months I was preggers (yup, little dude came early- likely on account of wanting to get to the beginning of his bacon eating life), I digress. The ONLY thing I could keep down was, New York Fries poutine. Let's just say, my husband became very good friends with every person who worked at a NYF place within an hour radius, unfortunately they are not many around and yes, on some occasions, he drove an hour to get us one (or three). Do I feel guilty about that? Nope. Not even one tiny bit, I grew an entire new human being inside my body...he drove an hour for poutine (which he also loves AND partook in, to be a good sport), so...no...not guilty about it one little bit. We did get some pretty good frequent eater miles and they started packaging it all up separately for us so it wouldn't be one big ole soggy mess by the time he made it back. Hmmm, poutine. It's 7 am...and now I want poutine, great! :)
As a Canadian, with thanksgiving being tomorrow, although we celebrated it today, I think I’m going to make poutine tomorrow for lunch with some of the leftover gravy and turkey.
Thanksgiving in October?
@@greysonG10 Yep, in Canada thanksgiving is always the second Monday in October.
Turkey gravy is the best poutine gravy.
FINALLY found an authentic poutine recipe… so glad I came across this and at the perfect time!!!!! So excited
Just found this video on RUclips. Coming from the UK, I didn't know what Poutine was. Now I know. I love Sam's cooking style and his commentary. I look forward to seeing more videos.
If you threw in some dark side of the force, this would of been Palpoutine😂
Well played 😁
I want to like this comment but it has 66 likes and I don’t want to change that.:)
@@armadillerff too late! LoL 😂
Wow, I just got home from work, it's 3am, and I'm just so happy I saw this.
Get the fuck out :P You made my day...
I'm very happy you used cheese curds. As someone from Montreal, I approve.
Mike Faria West Islander here and I agree, but he forgot the splash of vanilla in the oil for the second fry.
that bacon pepper mess though totally gross, gotta be a purist lol
From Montreal too! I was kind of afraid when he was gonna do this, but it turns out to be quite close to the actual thing! Fries are off but the rest is perfect! Good job!
im from ville marie and i second this
If I have to make these in India (Cheese Curds are incredibly rare here), can I just use Paneer instead? It's basically Cottage Cheese, and might hold up.
I love hearing how people around the world pronounce ‘Worcestershire’ 😂
Fair play, you gave it a shot.
Guess what, even in Germany we know that the correct pronouncing is “Wooooooooster sauce” 😂😂
Fellow Canadian here... I remember growing up and asking for chips and gravy in the restaurants. Get a nice plate of fries covered in gravy. Poutine is by far the best version of this... love, love, love poutine. 🇨🇦🙂👍
Seeing max shake the fries for 5 seconds makes me want an episode of him cooking and Sam behind the camera more and more
My man! Actually using cheese curds! Or as we call it, "fromage squeak squeak" :') I knew you wouldn't fail us, Sam!
Only Canadians will get this haha, squeeky cheese
Squick squick en criss!
Poutine being a French-canadian thing, it’s actually spelled « squouic, squouic » 😋😜
@@benoitdegrace Ça pogne d'in dents.
@@vetlerradio Ça! ton expression va pogner d'in dents de Google translate. ;+)
Well done Sam and Max ❤️🇨🇦🏒😎
Hows the marriage still ok. Love your content man. Keep it up
At 15:49 I thought he was going to lose it and break out a dance 😂
You pic is fnf Mac
I mean fnf matt
Chips and gravy, standard British schoolboy snack: Cook your chips in lard or better still, beef dripping. Double frying is good, triple is better.
Im from quebec and i understand what you said your french is really good! 👍
As a Canadian: YOU DAMN WELL BETTER GET THIS RIGHT SAM
.. and he did
he did it!! Canadian bacon)) good job sam
Isn’t he Canadian? He said from his homeland? 😭 or maybe I’m just confused
@@paaytonlanders yes his homeland is canada. He's in the US now. So this dish was from his homeland...
@@chronicposer He's not in the US, he's in California. xD
I absolutely love it when Sam wipes his mouth with the entire roll of paper towels
To commit to Jordan in such an environment is a standpoint, even 3 years ago. Great respect for your shirt and decision. There has to be freedom all over the mid east. The recipie is great thow!!! :)
i'm canadian, and i love you for this! i'm trying this this weekend for sure!
No way Sam you’re from Canada?! I knew there was a reason I loved your content so much! A fellow Canadian! Keep it up man, I watch all your stuff. Super entertaining and easy for all us “non-cooks” haha:) cheers brother!
Dear Sam. Love your vids, enjoyed lots of your recipes. I'm a Belgian citizen/resident and we are known for making the best "frech" fries worldwide. Allow me respectfully explain how we do this.
we start with a high starch level potato race
we wash them before peeling
from that moment on no water comes near the potato, we want to preserve that starch and we do not want to saturate our potato any further than its natural state
we precoock then for 5 to 7 mins at 140C an then allow them to cool of to room tmp, completely !
just before serving bake 'm at 180 C until golden brown and floating
artisans bake them in "ossewit", filtered beef fat, nowadays virtulaay everyone uses vegetable based oil.
kind regards
Sam and Poutine. The only 2 good things to come out of Canada
In Canada, especially Quebec we have a lot of poutine shops that serve poutine in about 1000 different ways. They have this, they have pulled pork, they have mexican taco, pretty much if you can think it, they have it.
Poutine is a big business up here.
Pulled pork with this sounds awesome!
Sam as a fellow Canadian, there is nothing wrong with adding different stuff to poutine. Garlic, bacon and jalapeños go on everything. For the love of hockey the Newfoundlanders put Sunday dinner in it. lol But your gravy wasn’t hot enough. Cardinal sin! On the other hand I will say you blew my mind when combining beef and chicken broth for your gravy. I have no idea why that never occurred to me. As always I’ve learned something today and I thank you.
P.S. Anyone who thinks I’m being super cereal about the gravy temperature needs to relax.
I disagree about the gravy temp. A lot of the famous poutineries I've been to in Quebec do not have their gravy super hot. The only time I find hot gravy is during the winter
Yeah, life on the edge, mixing beef and chicken broth.
I doubt the gravy in fast food poutine has beef or chicken in it though, it's just water, salt, and gelatin.
Poutine is quebecois not canadian
@@solomons5669 By that logic so is maple syrup.
Never enough cheese curds. I went to a restaurant and asked for poutine about 30 years ago. They thought I was off my rocker. Knowing they wouldn't have cheese curds I asked for a plate of fries a boat of brown gravy and I had to substitute curds with grated cheddar. I threw them together and they thought I was gross. Their loss
try a darker real beef gravy and make smaller curds. use "Quebec cheese" hard to find because the recipe is guarded as well as they guard their wine. thats part of the traditional recipe served at my favorite food chain or chip stands. might only be able to get the cheese in Canada on special order.
Max’s HIMYM “Major Heat” reference was great.
ruclips.net/video/RM71dvr4R-4/видео.html
Had poutine for the first time while in Ottawa last December. I'm so freakin' making this!!
Sam, you yelling at and over the gardeners in the background suddenly, is Comedy Gold! Thanks for the laugh!! 😆😁
This channel is so entertaining, and extremely funny! Please never stop making videos 🙏🏻
I like the gardeners background noise, it feels homey. Birds chirping, it's all good Sam, we can also hear you fine over it, no need 2 raise your voice, we love it 😊
One of the best things Canada has invented is this Sam is giving us the best content on RUclips
North Carolina native who visited BC and became poutine obsessed. Absolute heaven. Whoever created it is a genius.
you've never had real poutine until you've been to Quebec, trust me.
I was so happy when you pulled the curd, I was afraid that you just chop some block of cheddar! Bon travail l'ami!
I'm here from Canada, I approve 👍👍👍. And your French is 👌👌
Avoue im étais parfait le français qu’il parlais
I might be wrong but I think in one of the older videos Sam said he was born in Canada.
@@agentdalecooper1406 he's always joking about how he says some words like a Canadian..."aboot"
@@agentdalecooper1406 He's from Montreal I think
@@deathdealer312 would make sense cause is French is way too good for him to be from Alberta or west Canada. Montreal makes lot of sense. Maintenant mangez de la poutine
I love poutine! I would make it here in California if cheese curds were easier to find!
I love when the gardeners come and Sam has to yell over them it’s so funny 😂
Ok, I'm 47 years old and in the last couple of years I started traveling. I've been to Israel, Brussels, Belgium, and Canada.
I absolutely fell in love with Canada.
When you refered them as chips in an English accent I correct you in a Belgium accent and called them "frites". Lol
I have traveled to Canada 3 times in the past year and a half; Fort Frances, Emo, and Kenora. Each time I've gone the first thing I get is Poutine!
You are absolutely right. I live in Southern California (LA area) too and it's kinda difficult to find cheese curds. Great Video and awesome choice!!!
I wonder if you could find some Queso Blanco in Mexican groceries, maybe??
“It’s a match made in food heaven”
-sam the cooking guy 2020
This is inspiring
Thanks sam! I will for sure try ur mouthwatering recipe and I love ur “Sam Loves Jordan” shirt cuz I come from Jordan actually!
I don’t hate you for it..... it’s good to shake up the classics to give them a new spin making future classics.
"I lean slightly to the more thicker side.."
Don't we all, Sam. Don't we all..
@FML stfu
2 cs atleast
jots down the address for Cheese Smith in San Diegan
The best I’ve ever had was at this place in Cincinnati Ohio called “the senate” the fries were cooked in duck fat, stacked on top was braised short ribs gravy and locally made cheese curds, you could order it with a poached egg and if you were feeling really bold foie gras. Got it with both the egg and foie, blew my tits off.
Not sure about the egg thing but the rest sounds awesome
I live in Cincinnati. Senate is really popular here, some of the best hot dogs you can get too. The poutine wouldn't be good for purists but its amazing for anyone who doesn't care about that stuff and is more focused on flavor. Incredibly rich and just good af
@@thecanuck11 the egg sounds like the bomb.com
Sweet baby Jebus......as a Canadian I am proud of this "Senate" restaurant you speak of......
I go to the senate whenever I can, I highly suggest their truffle fries
My 5 month old grandson who’s just started having baby porridge went crazy over this video… he was shaking while doing gimme hands while glued to the screen. I think he gave his approval 😂😂
Finally someone who knows how to make a fantastic poutine. I can't wait to make this!
In reference to your heritage I’m really surprised this hasn’t made an appearance sooner. But I’m glad it has looks delicious
He's been saying it for years. 🥳
Yeah, he mentions it about every 3rd vid. Also his Cdn accent is pretty fierce.
You're almost there for the perfect fry just missing one step after the first fry put them in freezer for 20ish minutes they crack which ads extra edges which ads extra crispy
As a Canadian you need more Gravy and you should break the cheese curds into slightly smaller pieces so they melt better. What you’ve got here is giant pieces of cheese curds that aren’t getting melted and gooey with fries and not enough gravy. Poutine should be a cheesy, gooey mess lol
Looks great! Mind you, I live near Montreal so I can just pop in to the nearest Lafleur's for classic Quebecois poutine. I do have to try the bacon & pepper (piment not poivre) topping.
As kid growing up in Montreal I tried to eat every poutine I came across. At least 300 different places. Thank you to judo and soccer
ooo my, Sam cooking a Québec glorious delicacy. LOVE IT
It's been over a year since I've had a bacon/jalapeno poutine from Mess Royale at the Gulls games. I think this is on the list to make at home. Soooo happy!
Greetings from Germany, I love you're videos and recipes 😄👌
🇩🇪🇨🇦🇺🇲
Everyone always judges me when I say I can drink gravy 😂
Nah, it's a beverage!lololol
Cheese curds are all over in Wisconsin. Certain days you can get them warm still at gas stations straight from the cheese factories.
Ellsworth Creamery!!
They are fantastic! I look forward places to order them from...I live in Montana. As a kid we went on family vacations a lot, and always went to cheese factories etc. where we could get cheese curds...I was hooked!! So I usually splurge a cpl few times a year and find places online to order them from. I'm sure they would be amazing still warm from the factory...but I'll just have to pretend...lol
@@angelfromhellshawna throw a plate in the microwave for about 10 seconds, just enough to warm them up so they squeek.
Gas station cheese curds is the way cheese curds should be.
Dillon Wanner You’re lucky, 🧀 head, I’m Canadian but hard to get good cheese curds on the Westcoast. Go Packers
When you added the bacon, jalapeno and garlic!!! Perfection. Thank you.
Growing up in Northeastern NJ in the 70s-80s, we would go to the diner and get what was called "Disco Fries." It was about the same concept whereas it was a pile of crispy fries, covered in brown gravy, and then topped with mozzarella and finally broiled.
Being from Montreal, Quebec and having tried poutines from most provinces (Ontario, Alberta, British Columbia, New Brunswick and Nova Scotia), the ones from the province of Quebec are simply unbeatable. Personally, chicken stock has no business in the gravy as I like dark gravy. And no bacon (but bacon is AWESOME)!!! And I have much love my all my Canadians fellows but Poutine is not Canadian, it is Quebecois! Enjoy!
stop. it’s canadian. stop dividing. you are in quebec, CANADA, you are not separate.
Imagine Gordon Ramsay saying “cooking is what you want, not just cuz I told you”
Sam’s recipes are great for your average home cook.
ruclips.net/video/RM71dvr4R-4/видео.html
lmaoo tell me why it felt like he was giving me a pep talk till the skillshare ad came on😭🤣
From someone who lives in Montreal , that poutine looks amazingly delicious especially at 10 pm on a Thursday night 😋
At the Elgin Street Diner in Ottawa, you can get poutine topped with Montreal smoked meat, pulled pork, BBQ chicken, lots of stuff. The sky's the limit
Nice
Esd poutine is middling at best, s&g on carling best I've had on Ottawa.
S&G, where is that? Full name? I'm in Ottawa West End...
@@greghenderson1362 full name is s&g. It's on Carling right by smith's, in between canadian tire and mcdonalds.
Speaking of smoked meat and Ottawa. Try Markie’s smoked meat. I would be very surprised if there was better even in Montreal!
"Major Heat!" I caught that HIMYM reference. Great videos!
Have these while watching a football, drink beer perfect pairing
Sam isnt joking about this...
Dang.. im proud of myself for making this to my girlfriends family and they love it
I grew up in a farming town with several dairy and cheese processors, we fondly referrer to cheese curds as "squeaky cheese"
I’m from we’re the poutine was invented (Victoriaville, Qc) and I approved this is acceptable.
ouais, la seule chose que j'aime pas c'est comment le fromage est carré, on dirait du feta cheese ahah
@@TauEnjoyer Vrai, sinon ça a l'air débilement bon. Faut que j"essaye cette sauce là .
La poutine de Victo est la meilleure!
ruclips.net/video/RM71dvr4R-4/видео.html
@@kahla010 la sauce est hyper de bass pour vrais en plus qu'il na pas assez de farine dans son roux
I am only 13 and cant cook, but poutine is a personal favourite food of mine (weirdly im the only one aside from my brother in my family who enjoys the stuff despite all of us being canadian) i really want to learn how to make it so i can enjoy it whenever so im definitely taking notes, thank you :)
You can cook! Just give it a try. Doesn’t hurt to throw stuff in a pan or follow a recipe!
I don't know if anyone has said this before, but a roux is fully capable of thicking suces fully. When you add equal parts flour and butter your roux is actually much thincker than what you had so your mix was not equal (aka will not thicken as much liquid)
Typcially sauces are not something to just "toss" together it's actually fairly accurate to acheive the desired thickness.
A good rule of thumb is a 1:1:1 ratio. 1 cup of liquid, 1 tbls of butter, 1 tbps of flour (Measured at least a few times so you get the feel of that the measurements are because yours was not very accruate.)
If done correctly, you do not need an extra thickening step. I never use Cornstarch to thicken gravies or sauces.
I make poutine 4-5 times a month and go through this same process, bacon and jalepenos are also my favourite toppings. Fresh curds and home made gravy are essential.
man, a tablespoon of red wine in that gravy.....
a dash of Maggi seasoning
@@Annie1962 I've never heard of Maggi, what is it?
Thirst Fast .. it looks like soy sauce without being it, sold next to the soy sauces at your local asian market
@@bobbiusshadow6985 Cool, thank you! I'll keep an eye out for it! I love new flavours!
This looks to be quite legit... I can smell you cheese from here, and your bacon-jalapenos toping looks amazing...
BUT! (And from there you could take notes)
Home fryers always SUCK, I always use an old Le Creuset, and I always make sure I don’t die from a f**ing explosion.
So! Here is how we do the BEST poutine in Québec (yup, that weird and funny part of Canada that saw the birth of true poutine)
First, always use Russet/idaho potatoes.
You cut them a little bit thinner, and you DON’T put them in water, yo just have to work faster.
For the best result use beef grease (yup, the proper belgian way to make fries)
The fist fry you make it at 300F, until the potatoes are fully cooked but still white.
You fridge them overnight, or at least you let them rest a couple of hours.
The 2nd fry you do it at 350F, untils they are gold.
And THAT my friends, is the proper way to make the ULTIMATE BADASS fries.
I never knew exactly what that was; looks so good! For Canada; FREEEEDOOOOOM! ❤
I was supposed to have a semester in Montreal and then…schmovid. So I will have to use this recipe and make the poutine I’ve been dreaming of since that trip was cancelled! Thank you!
Damn i was waiting for that one im from quebec city canada and theres the best here