Code CHEFTHOMSON for 10% off Hand-Forged Chef Knives 🔪 linktr.ee/chefthomson The ASMR 🎧 versions of my videos without me talking are available on my Facebook if you prefer that style of content. If you want to learn how I record 🎥 and edit all my videos, I posted a series on my TikTok channel which walks you through it.
Try Montreal steak spice on your fries instead of salt before setting up the poutine 😋👌 Also BBQ chicken dry spice is tasty. A little goes a long way ✨️
I am 14 and I worked in my dad's restaurant since I was 7 I am just now getting in the kitchen and it is hard but I like your channel and it gives me good ideas on what we can serve at the restaurant.
I've been to Canada 3 times (4 times this October), and each time, I get Poutine at least once, maybe twice or more. It's good stuff, and it's an amazing experience each time. Love from Oregon in your neighbor down south!
@@ManofMystery89 I’m in Edmonton and saw your comment. Here’s a little secret. Get a powder mix of dark gravy, usually for a roast or a beef and don’t forget to get real mozzarella from whoever is closest to your place. The rest is just fries. Little last little pepper and you’re good to go 👌👍
You’re the only one who should be pronouncing it poo-tin😂😂 it annoys me so much when non-French Canadians pronounce it with the half ass French accent, I’m Canada but not French Canadian so I say poo-teen, idk why I feel this way, I just do
@@gaby_wilson Can confirm that poutine is from Quebec and this is so true. I've had poutine from a Quebecois chain restaurant that was better than most poutine I've had elsewhere.
I am an American who LOVES poutine! You put a lot of care and love into whatever you make. So glad I found this channel - you are an amazing chef and hope to eat your food one day.
Dude your voice is so soothing. I'm so sorry for any bad comments you receive, it's just because they don't understand. After all, you don't control the prices, and they aren't the ones who have been in this business for years. Love you ❤
Cheese and gravy is such an awesome combo. I haven't gotten my hands on cheese curds yet, but I've used grated cheese a few times with it. Love it. Aussies love any kind of "loaded" chips, from Halal Snack Packs (hot chips server with kebab meat, cheese and sauces), to chips and gravy. I'm actually surprised places haven't started selling Poutine yet
Curds are often available in a good cheese shop, fancy grocery, or they are pretty easy to make and tasty in many dishes. Adding them to baked dishes definitely works.
I totally agree, which is why I always like my poutine with some tomatoes and green onions 😋. It adds a beautiful pop of colour, the tomato helps balance the salt, and the green onions add a touch of light freshness to an otherwise heavy dish.
Poutine is an amazing dish! I was up in Canada for drum corps and our director took us to 3 different poutine shops. It was An amazing experience and I still dream about that poutine
I'm from Scotland and it looks very similar to just chips cheese and gravy which we eat from the local fish and chip shop. I say it looks amazing. Would love to try it. (I'm also in college to become a chef!)
I can’t do poutine. I enjoy the first few bites, but after that I’m just eating a cheesy fry stew. Fries and gravy… on the side for dipping. It’s already perfect
This is the way in Canada and how it was invented. Cheese curds (especially Quebec cheese curds, where it was invented) and beef gravy, although we do have specific poutine gravy too and you can get it anywhere here, dry or wet/canned mix. What Americans and everyone else thinks is poutine, is shredded cheese Poutine and what's referred to here as a "dirty poutine". We usually have both options here at many restaurants. We also put pulled pork on it, Bison meat even, bacon, spaghetti sauce with no gravy (Italian poutine, a great way to use leftover pasta sauce and it's delish). I make it all the time at home. I love to throw some aged real Parm on mine too, great choice! Although you could also use Grana Padana or Pecorino if you like, some kind of aged hard cheese in addition to the curds or mozza.
Poutine with a miixture of shredded cheese and cheese curd😋 soo good! I know people that domt like the cheese curds because it squeaks on their teeth 😂
@@ravenisnotmyname711 Yeah, we do that too, to get a mix of some well melted shredded cheese and some semi melted curds. It takes extremely hot gravy and fries to melt curds completely and many times, they are only semi melted. We've sort of taken the notion that "the sloppier/gooier a poutine is, the better", lol. So you are thinking like a true Canadian.
Trying to keep this as short as possible. But you Canadians will laugh at this. I am American and I thought I invented poutine at one point in my life. I kept making home made fries. Then one day added cheese, then another time added left over beef gravy. Was telling my uncle how I came up with the best food ever. He was laughing pretty hard and told me it was already a Canadian thing.
I visited Canada several times. It’s tasty but not insane. A lot of burger/pastrami joints in LA also have gravy, like The Hat, and it’s basically gravy fries with mozzarella on it.
Yeah, I hear ya ! Wen I was working as a restaurant cook I had the same happen to me due to a few people that were travelling up into Canada and they were trying to head up to the Yukon and stopped at the restaurant that I had worked at. They were both very nice and ordered a coffee (which they loved) the husband wanted a soup special with his club house and extra crackers with was fine by me 😅, but the mrs ordered the fish and chips with a side of poutine and it apparently was her first time trying poutine, she immediately told me to go remake the poutine even tho it was made the way it was supposed to it’s a classics poutine not rye fries or thanks giving Brie poutine! Which I kindly explained and she demanded I bring out my manager which I did and after she talked to my manager, my manager asked me to show her how poutine is supposed to be made on my phone so I did and her response was “ oh … I apologize, I didn’t know it was made in Montreal and I didn’t know what it was supposed to look like.” My manager told her she should try it which both the customers did and both said it was delicious……. Never tipped just left me and my manager a napkin that said we’ve seen better gravy at home. 😅 I mean yeah okay my gravy isn’t overly salty and it wasn’t dark or anything so I was left confused to why be rude about it but w.e . That was back in 2018
Love poutine and not from Canada. Not a chef - though I worked in a pizza place as dough maker, cook and pizza maker for a year. Love your videos despite not working in a kitchen.
Best Poutine I ever saw. Great fries and brown sauce, and if you aren´t big on Big chunks of curds, this is Great. Also the parm seems divine, don´t change!
A few rules to a good poutine that gets the servers tips and the customers coming back for more. Sorry to any other cooks who disagree, but performance and revenue turf any opinions. 1. The gravy has to be warm enough to melt the curds partially by the time it reaches the customer, but not so hot they can't bite into it right away. This requires some timing so the meal can soak in the heat a bit before the server gets to it, but not so long it cools off. It needs to cool off on the way to the customer, just enough, that it doesn't burn them. 2. Thicken your gravy a bit. Use a little starch of some form or another, corn or potato, doesn't really matter. Just make it a little thicker. If you think it looks like chocolate milk; it's too thin. It should look more like a thin yogurt, not a thick yogurt. Just thick enough to not really look liquid anymore and more like, well, a thin yogurt. When doing the fork test where you see what kind of strand of gravy falls from the fork; you want one that has just enough tension to pull thin before breaking, but not so much tension that it looks like goop. It's a fine balance. 3. Garnish however you want, but remember that ultimately if you overdo it, the other flavours will overpower the taste of the gravy or not compliment it well. Not everyone likes parsley, cilantro, or yes, even chives. And that's okay. Yes, eating with your eyes exists to some degree, but ultimately if it tastes bad people won't care if it looks good. So make sure your garnish's are useful to the taste. Parmesan is a good one, but stick to padano and not reggiano. Too much of a nutty texture with reggiano. Padano is what you want. Milder. Easier to melt. Cheaper too, which is nice. If you want some green on the meal to make it look nice, chives is a good one, but simple green onion goes a long way, and often compliments gravy well. But chives and shallots might be too much of other flavours for some. Just something to consider. 4. Real bacon bits are always a welcome addition to most poutines. Some exceptions may exist. Dried bits of bacon from prior makings of bacon go a long way for this. 5. If you can make your gravy out of a mix of chicken and beef stock, with a bit of bacon grease; you will find it appealing to most meat eating poutine heads. That's about it. Salt to preference. personally I like to add a little pepper to help enhance flavour. A little cumin goes a long way, and some garlic never hurts; just not too much. 6. I forgot to add this... my bad: Stop being stingy on the fries and gravy. The curds are one thing. But the fries and gravy? Please. These are profit margin kings for a reason. Be more generous and you'll find your customers coming back for more poutine more often. Which drives other sales as well; since they don't always just want more poutine. & and if the fries and gravy are somehow not making you money; you're doing it wrong. End of story.
Poutine on a late fall , winter , early spring is a delight. Shit just having fries with gravy is appreciated. Most US restaurants. Just look at me . Like I’m crazy
I love poutine! Only thing I swap my cheese curbs with tonsil stones or garlic cloves because of the flavour. People need to try tonsil stones with fries because of the sour flavour that adds to it. Gonna dig for some stones now!
Your absolutely right man. The look of the food matters so much. It’s crazy how a couple pickles and a toothpick can make just a burger look just way better. Or like you demonstrated just some greens and park on top. Much love from Pennsylvania my dude.
I make poutine at my current job. We also make a poutine burger with curds fries and gravy on a kaiser roll. Both are delicious even if not traditional 🤌🏻
I am from Western Washington and I have never had poutine however that looks damn good what you were making and I'd probably try it if I had the chance to
As a Canadian when you said that I thought you mightve been saying that cause you aren’t Canadian and people are calling you out but I can confirm poutine is amazing and this is a pretty good looking plate that I would definitely eat :)
Code CHEFTHOMSON for 10% off Hand-Forged Chef Knives 🔪 linktr.ee/chefthomson
The ASMR 🎧 versions of my videos without me talking are available on my Facebook if you prefer that style of content.
If you want to learn how I record 🎥 and edit all my videos, I posted a series on my TikTok channel which walks you through it.
Hey mate, stumbled upon your vids by chance, like your style. Im headchef in a hotel in austria if you d like working in europe hit me up!
I thought it was maple syrup. Would not be the weirdest thing coming from your continent.
Try Montreal steak spice on your fries instead of salt before setting up the poutine 😋👌
Also BBQ chicken dry spice is tasty.
A little goes a long way ✨️
My biggest accomplishment is getting more likes and replies :)
What kind would you give someone who doesn’t like gravy?
“I’d like one order of raw garlic chocolate milk fries, please.”
What a combo
lil bro, its actually amazing, MAYBE u should try smth before automatically saying it looks like trash
@@faxz9890
It was a joke.
I like poutine.
Never said it was trash.
you worded it like that, sorry for assuming tho@@mattheworoark1459
I've been making poutine with chocolate milk and raw garlic since day 1. Yall are amateurs.
😂😂😂
Not from Canada, but family is. Made Poutine yesterday for my wife. Fresh cut potatoes, good quality curds, gravy with home made broth.
Poutine is amazing. If you never had it strongly suggest to try it.
It’s mid. Just gravy fries and cheese. I could get that at kfc
kfc poutine is terrible. thats why you hate it@@uatom
@@brendanbruce6135 you can’t get cheese curds at kfc. I’ve had them the texture is weird but nothing crazy.
@@brendanbruce6135well said
Idk looks like the gravy just makes the fries soggy
I am 14 and I worked in my dad's restaurant since I was 7 I am just now getting in the kitchen and it is hard but I like your channel and it gives me good ideas on what we can serve at the restaurant.
I've been to Canada 3 times (4 times this October), and each time, I get Poutine at least once, maybe twice or more. It's good stuff, and it's an amazing experience each time. Love from Oregon in your neighbor down south!
@@ManofMystery89 I’m in Edmonton and saw your comment. Here’s a little secret. Get a powder mix of dark gravy, usually for a roast or a beef and don’t forget to get real mozzarella from whoever is closest to your place. The rest is just fries. Little last little pepper and you’re good to go 👌👍
@FerretMasterr Hmm OK, I'll have to give it a try sometime. Thanks!
A lot of the time at restaurant the gravy will be very thin but good job on the consistency!! (From quebec btw)
You’re the only one who should be pronouncing it poo-tin😂😂 it annoys me so much when non-French Canadians pronounce it with the half ass French accent, I’m Canada but not French Canadian so I say poo-teen, idk why I feel this way, I just do
@@sancheznish8285 I'm french canadian and I hate when people say pou teen when its pou tine but yk It's not to bad ig
As an American from Oklahoma, I definitely recommend trying poutine. I like mine with pork schnitzel. It's amazing.
Try it with pulled pork 🤤
Yay Oklahoma!!!
U need to try it in Quebec. I’m sure they created poutine in general and it honestly better then when I got it anywhere else ( in my opinion)
@@gaby_wilson Can confirm that poutine is from Quebec and this is so true. I've had poutine from a Quebecois chain restaurant that was better than most poutine I've had elsewhere.
@@MercurySpades lmao I live there so I can get the best poutine whenever but glad u like it
I am an American who LOVES poutine! You put a lot of care and love into whatever you make. So glad I found this channel - you are an amazing chef and hope to eat your food one day.
Omigod that gravy looks perfect! Deep dark, thick….yummm!
I love when it is dark and thick
@@amateurboi_yt8371 ayoooo
@@Isshehot Real
Dude your voice is so soothing. I'm so sorry for any bad comments you receive, it's just because they don't understand. After all, you don't control the prices, and they aren't the ones who have been in this business for years. Love you ❤
Cheese and gravy is such an awesome combo. I haven't gotten my hands on cheese curds yet, but I've used grated cheese a few times with it. Love it. Aussies love any kind of "loaded" chips, from Halal Snack Packs (hot chips server with kebab meat, cheese and sauces), to chips and gravy. I'm actually surprised places haven't started selling Poutine yet
Curds are often available in a good cheese shop, fancy grocery, or they are pretty easy to make and tasty in many dishes. Adding them to baked dishes definitely works.
Make sure the cheese is cheddar
I just really love how you so warmly and genuinely explained something that may be new to some people. 🤗
Love you're videos bro. Keep cooking!
He is not videos. He is Chef Thompson
I'm from Ontario and that looks phenomenal bro!
I totally agree, which is why I always like my poutine with some tomatoes and green onions 😋.
It adds a beautiful pop of colour, the tomato helps balance the salt, and the green onions add a touch of light freshness to an otherwise heavy dish.
Bro that shit looks good asf 💯💯
Poutine is absolutely amazing, its nugs of wonderful cheese, a nice warm gravy, and crispy fries
Forget the haters bro. Love your content just keep rocking it - Colin 🇨🇦
Protect this man at all costs
ok. relax. lol
@@linebrunelle1004 NO THIS GUY IS THE SWEETEST POUTINE MAKER IVE EVER SEEN
I saw your other video where you were talking about hate comments. I wondered why you were so polite but now I know. 🇨🇦
Poutine is an amazing dish! I was up in Canada for drum corps and our director took us to 3 different poutine shops. It was An amazing experience and I still dream about that poutine
Why does that actually look good.
I'm from Scotland and it looks very similar to just chips cheese and gravy which we eat from the local fish and chip shop. I say it looks amazing. Would love to try it. (I'm also in college to become a chef!)
I can’t do poutine. I enjoy the first few bites, but after that I’m just eating a cheesy fry stew.
Fries and gravy… on the side for dipping. It’s already perfect
I’m from the states and poutine from Canada has ALWAYS looked delicious 😋
Honestly, as someone from quebec, your pronunciation of poutine is everything to me. Also, that stuff looks amazing!
This is the way in Canada and how it was invented. Cheese curds (especially Quebec cheese curds, where it was invented) and beef gravy, although we do have specific poutine gravy too and you can get it anywhere here, dry or wet/canned mix. What Americans and everyone else thinks is poutine, is shredded cheese Poutine and what's referred to here as a "dirty poutine".
We usually have both options here at many restaurants. We also put pulled pork on it, Bison meat even, bacon, spaghetti sauce with no gravy (Italian poutine, a great way to use leftover pasta sauce and it's delish). I make it all the time at home. I love to throw some aged real Parm on mine too, great choice! Although you could also use Grana Padana or Pecorino if you like, some kind of aged hard cheese in addition to the curds or mozza.
Galvaude the way to go
Poutine with a miixture of shredded cheese and cheese curd😋 soo good! I know people that domt like the cheese curds because it squeaks on their teeth 😂
@@ravenisnotmyname711 Yeah, we do that too, to get a mix of some well melted shredded cheese and some semi melted curds. It takes extremely hot gravy and fries to melt curds completely and many times, they are only semi melted. We've sort of taken the notion that "the sloppier/gooier a poutine is, the better", lol. So you are thinking like a true Canadian.
I’ve never had poutine before but I love fries, dark gravy and cheese!
as an American, poutine is AMAZING. Brisket poutine is LIFE.
Facts
your voice is so relaxing
As a Montréaler pouting is the greatest thing you'll eat
What
It’s great but let’s be humble
Greetings from Canada, your poutine is PERFECT.
As a new Canadian, I was rather supprised when I saw Poutine for the first time in my life, I like it now.
Ahh there’s that beautiful poutine!! Looks delicious, Chef!
Chips and gravy is a solid comfort food here in the UK. I've never tried adding cheese curds to it though.
Trying to keep this as short as possible. But you Canadians will laugh at this. I am American and I thought I invented poutine at one point in my life.
I kept making home made fries. Then one day added cheese, then another time added left over beef gravy. Was telling my uncle how I came up with the best food ever. He was laughing pretty hard and told me it was already a Canadian thing.
Cheese curds.. if you are using cheese, that's not poutine. That's cheese fries with gravy.
I love the vids man your food is fucking amazing and the way the food is presented is so so good
Love the fact you pronounce it the "correct" way (I mean the French way)
Same! (Puts-in) Protect this man at all cost!
It's the Quebecois way, not French. The French way is like poo-teen.
no it's not pou get pronounced pooh, and tine gets pronounced like teen but slightly shorter on the "e" part.
calling quebecois french is like calling belgian french, they speak the language they arent french
@@jeepeedurocherI'm sure they're happy they aren't
I from Scotland and that looks... AMAZING I'm going shopping tmr and I'm getting stuff to make it
That actually looks good
I love poutine and I'm not from Canada but spent 1 year in Toronto and my experience was amazing
I love poutine! yum yum, total comfort food.
I think it looks delicious and I want to try each and every one of them!
As a Canadian, I can say this is how you make poutine. looks really good, great job.
Poutine is really good, i would definitely recommend it.
Poutine is very good 👍. Great work man❤
I think poutine looks amazing. ❤ I’m from Mexico 🇲🇽
holy hell, that looks good.
I visited Canada several times. It’s tasty but not insane. A lot of burger/pastrami joints in LA also have gravy, like The Hat, and it’s basically gravy fries with mozzarella on it.
Yeah, I hear ya ! Wen I was working as a restaurant cook I had the same happen to me due to a few people that were travelling up into Canada and they were trying to head up to the Yukon and stopped at the restaurant that I had worked at. They were both very nice and ordered a coffee (which they loved) the husband wanted a soup special with his club house and extra crackers with was fine by me 😅, but the mrs ordered the fish and chips with a side of poutine and it apparently was her first time trying poutine, she immediately told me to go remake the poutine even tho it was made the way it was supposed to it’s a classics poutine not rye fries or thanks giving Brie poutine! Which I kindly explained and she demanded I bring out my manager which I did and after she talked to my manager, my manager asked me to show her how poutine is supposed to be made on my phone so I did and her response was “ oh … I apologize, I didn’t know it was made in Montreal and I didn’t know what it was supposed to look like.”
My manager told her she should try it which both the customers did and both said it was delicious……. Never tipped just left me and my manager a napkin that said we’ve seen better gravy at home. 😅 I mean yeah okay my gravy isn’t overly salty and it wasn’t dark or anything so I was left confused to why be rude about it but w.e . That was back in 2018
i am a canadian and that poutine looks nice 10 out of 10
That comment hurts my heart. Poutine is like the best thing in the entire world!
The gravy literally just looks like gravy lmao. I would totally try that. It looks so gooooood
You got my sub for the British accent, you got pazzaz kid
I've never tried poutine, but it looks good
I would definitely eat that 100% that’s the kind of meal you have on a cold winter day by the fire
Looks perfect to me
That looks so good bro
Yummmm - poutine! Great job!
Poutine is amazing I love it
Agreed 👍 I love your videos especially the poutine im craving it now lol 😆
Nah that looks good af 👌
It looks amazing
That looks amazing
I tried this and it's delicious! Would recommend
Love poutine and not from Canada. Not a chef - though I worked in a pizza place as dough maker, cook and pizza maker for a year. Love your videos despite not working in a kitchen.
I love poutine! So good ❤
i love that food i’m american and had it! looks good and tastes good
Best Poutine I ever saw. Great fries and brown sauce, and if you aren´t big on Big chunks of curds, this is Great. Also the parm seems divine, don´t change!
I’m from america, Poutine is amazing, I wish more restaurants had it around me
That looks so good… 🤤
A few rules to a good poutine that gets the servers tips and the customers coming back for more. Sorry to any other cooks who disagree, but performance and revenue turf any opinions.
1. The gravy has to be warm enough to melt the curds partially by the time it reaches the customer, but not so hot they can't bite into it right away. This requires some timing so the meal can soak in the heat a bit before the server gets to it, but not so long it cools off. It needs to cool off on the way to the customer, just enough, that it doesn't burn them.
2. Thicken your gravy a bit. Use a little starch of some form or another, corn or potato, doesn't really matter. Just make it a little thicker. If you think it looks like chocolate milk; it's too thin. It should look more like a thin yogurt, not a thick yogurt. Just thick enough to not really look liquid anymore and more like, well, a thin yogurt. When doing the fork test where you see what kind of strand of gravy falls from the fork; you want one that has just enough tension to pull thin before breaking, but not so much tension that it looks like goop. It's a fine balance.
3. Garnish however you want, but remember that ultimately if you overdo it, the other flavours will overpower the taste of the gravy or not compliment it well. Not everyone likes parsley, cilantro, or yes, even chives. And that's okay. Yes, eating with your eyes exists to some degree, but ultimately if it tastes bad people won't care if it looks good. So make sure your garnish's are useful to the taste. Parmesan is a good one, but stick to padano and not reggiano. Too much of a nutty texture with reggiano. Padano is what you want. Milder. Easier to melt. Cheaper too, which is nice. If you want some green on the meal to make it look nice, chives is a good one, but simple green onion goes a long way, and often compliments gravy well. But chives and shallots might be too much of other flavours for some. Just something to consider.
4. Real bacon bits are always a welcome addition to most poutines. Some exceptions may exist. Dried bits of bacon from prior makings of bacon go a long way for this.
5. If you can make your gravy out of a mix of chicken and beef stock, with a bit of bacon grease; you will find it appealing to most meat eating poutine heads.
That's about it. Salt to preference. personally I like to add a little pepper to help enhance flavour. A little cumin goes a long way, and some garlic never hurts; just not too much.
6. I forgot to add this... my bad:
Stop being stingy on the fries and gravy. The curds are one thing. But the fries and gravy? Please. These are profit margin kings for a reason. Be more generous and you'll find your customers coming back for more poutine more often. Which drives other sales as well; since they don't always just want more poutine.
& and if the fries and gravy are somehow not making you money; you're doing it wrong. End of story.
I’m British that looks amazing
your videos are so nice 💕
very peaceful! what's the most interesting thing on your menu that not a lot of people would know about?
It looks good ngl. I’d like to try it eventually
Poutine on a late fall , winter , early spring is a delight. Shit just having fries with gravy is appreciated. Most US restaurants. Just look at me . Like I’m crazy
hello from canada!! keep up the great videos - the poutine looked delicious ❤
I love poutine! Only thing I swap my cheese curbs with tonsil stones or garlic cloves because of the flavour. People need to try tonsil stones with fries because of the sour flavour that adds to it. Gonna dig for some stones now!
Your absolutely right man. The look of the food matters so much. It’s crazy how a couple pickles and a toothpick can make just a burger look just way better. Or like you demonstrated just some greens and park on top. Much love from Pennsylvania my dude.
I’ll never understand how people like pickles. Stop ruining cucumbers!
@@Aaronn-je8cxthey’re amazing
I make poutine at my current job. We also make a poutine burger with curds fries and gravy on a kaiser roll. Both are delicious even if not traditional 🤌🏻
I am from Western Washington and I have never had poutine however that looks damn good what you were making and I'd probably try it if I had the chance to
Michigander here, Poutine is heaven
As a Canadian when you said that I thought you mightve been saying that cause you aren’t Canadian and people are calling you out but I can confirm poutine is amazing and this is a pretty good looking plate that I would definitely eat :)
respect to this man for using both pronunciations
I concur with all that chef!
Got to admit, I'm watching this at 1 am, and I'm craving a poutine, because of this short
That genuinely looks delicious! I’d eat it if I ever got the chance
It looks good 👍
Dude that gravy looks wild good. And as a Canadian I approve of this poutine. Throw some bacon on it 😂
Bro poutine is BOMB! A little dash of pepper for me and mix her up. 10/10
I'm a big fan of fries in general and poutine is genuinely the one dish I would LOVE to try.
The ultimate comfort food. Btw I never ate it I live in Germany. But i can imagine its wonderful
Looks fire!!!
The cheese curds are such a perfect addition
euughh. it's how poutine is made. wtf
Pal your doing just fine keep it up 👍
Poutine is so damn good!
it looks amazing. might have to try it someday
I’m American and I really really want to try it
every time i see u making poutine i get so hungry it looks so good!!!!!