The great Ketchup debate

tim1_2 wrote:This is good news.

As a poutine connoisseur, ie. guy who eats lots of poutine pretty indiscriminately, I would say that the McD's fry doesn't really suit poutine. See for yourself but that's my take.

Had chicken and bacon poutine the other day at Spuds.

Spuds is awesome.

Poutine at McDonald's. Jeezus. So the kids can get fatter and lazier even faster now. Great.

SeawaySensFan wrote:

tim1_2 wrote:This is good news.

As a poutine connoisseur, ie. guy who eats lots of poutine pretty indiscriminately, I would say that the McD's fry doesn't really suit poutine. See for yourself but that's my take.

Yeah, I agree. Plus the McDonald's fry outer shell is pretty crispy and gravy-resistant. Think of taking a shower with a waterproof jacket on. Ideally, you want a thicker fry that'll soak up some gravy.

I just had smoked meat poutine at La Station in Gatineau. Delish.

Tried the MacPoutine today. Really impressed with the plastic container that can hold all that gravy. Not impressed with anything else.

- quite small
- fries were wet and soggy (not sure where Tim's observation comes from)
- gravy was nothing to write home about
- cheese was fine but surprisingly did not melt much

At $4 it's not the worst deal around, but I certainly won't be buying it again.

As far as fast food joints and poutine I have to say BK has the best one IMO.

Cap'n Clutch wrote:As far as fast food joints and poutine I have to say BK has the best one IMO.

Only tried it there once -- they really should make a rule that poutine has to be made from fresh fries that have not yet been salted. If they aren't hot enough the curds don't melt; if it's already been salted then the gravy and curds will make it nearly inedible.

Best fast-food poutine I've ever had was at KFC in Montreal (near the airport). Must have 20+ years ago. No idea if it's any good anymore.

Yeah, everything needs to be hot enough to melt the cheese curds. Normally this can be accomplished with hot gravy. Really, most poutines come down to the gravy, as fries are universaly yummy, and cheese curds are cheese curds. My man, Big D, has terrific gravy, but he's closed for the winter.

LBP, please......

tim1_2 wrote:Yeah, everything needs to be hot enough to melt the cheese curds.  Normally this can be accomplished with hot gravy.  Really, most poutines come down to the gravy, as fries are universaly yummy, and cheese curds are cheese curds.  My man, Big D, has terrific gravy, but he's closed for the winter.  

All this gravy talk reminds me of sausage gravy.

Poutine made with Gouda curds and sausage gravy.  Defibrillator not included.

Did someone say...sausage gravy?

Mendes had a great question today... Swiss Chalet or St. Hubert?

GO!

I said Swiss Chalet because of the Chalet sauce, and I love their weird gloopy fries.

Also I think I've only had St. Hubert's once or twice in my life.

Easy, the chicken head wins every time.

Swiss Chalet from the 80's was better, but the SH sauce is better. That clovey disgusting swill they call SS sauce is pretty gross.

Ps. There is no such thing as bbq chicken gravy here in the USA, so we have it imported by via the inlaws.

Scores is good as well.

I had St-Hubert in Quebec City and it was pretty good. Seemed better than Swiss Chalet(which I found really greasy).