Culinary Clips: Probing Seattle’s Love of Poutine
Nosh Pit investigates the local fries-curd-gravy scene. We begin at Uneeda Burger.
Posted by: Abby Tracy on Sep 07, 2011 at 02:21PM
4 Comments
Poutine: What’s the deal? Canada’s sloppiest dish has become a total thing here in Seattle. Why? How did this happen?
In this series, we confront some of Seattle’s premier poutine providers, and find out why they’re heaping piles of fries, cheese curds, and gravy upon us.
We begin in Fremont, at Scott Staples’s joint, Uneeda Burger. Uneeda’s line cook Ryan Trevors is one of the poutine pros up in there; in this segment he explains the strange appeal of the Canadian concoction, and tells us where it falls on the Quality Spectrum of Things We’ve Inherited From our Neighbors to the North.
Tags: Fremont, Culinary Clips, Poutine
So….not poutine?
I dunno, we have fries, gravy and cheese at every dinner in NJ and we’re not calling it poutine. I think it might need those curds to be official (IMHO).
It irritates me when people call fries with gravy and some cheese sauce ‘poutine’. I’m from Canada and poutine calls for fresh, white cheddar cheese curds. The French fries are supposed to be of medium thickness, and fried so that the inside stays soft, while the outside is crunchy. The curds are placed on the fries and hot gravy is poured on top. The curds will melt some but there will still be a chewy texture to them.
Mona hit the nail on the head with her Poutine comment. Cheese sauce is not poutine.
Totally agree with the other comments. Having eaten many poutines in Montreal they all had curds. They also lost more credibility points having called it a béchamel sauce: béchamel doesn’t have cheese. Meant Mornay Sauce?