CLASSIC Canadian POUTINE: Double-Fried Perfection! скачать в хорошем качестве

CLASSIC Canadian POUTINE: Double-Fried Perfection!

Poutine is a quintessentially Canadian dish with a fascinating history dating to Quebec in the late 1950s. It's a simple yet indulgent combination of fries, cheese curds, and gravy, but its rise to culinary fame was gradual. Poutine's birthplace is debated, but most agree it emerged in rural Quebec. Several towns, including Warwick, Drummondville, and Victoriaville, claim to have created the first poutine. One famous story points to Le Lutin Qui Rit, a restaurant in Warwick, where a customer asked for cheese curds to be added to his fries. The owner, Fernand Lachance, is said to have responded with, "Ça va faire une maudite poutine!" ("That will make a damn mess!"), giving the dish its name. In its earliest form, poutine consisted only of fries and cheese curds, with gravy introduced later to keep the fries warm. Adding gravy was a crucial development, creating the iconic dish we know today. It spread slowly through Quebec as a working-class meal sold at diners and greasy spoons. Poutine gained popularity outside of Quebec in the 1970s and 1980s. Initially, it was associated with junk food or rural communities, often considered a guilty pleasure rather than gourmet cuisine. By the 1990s, poutine had become more widely accepted across Canada. Chains like La Belle Province and Chez Ashton in Quebec helped standardize the dish, while fast food giants like McDonald’s and Burger King began offering their own versions. The 2000s saw poutine take on new life in the culinary world. Chefs began reinventing the dish, adding upscale ingredients like foie gras, lobster, and truffle oil, turning poutine into a gourmet delight at high-end restaurants. The poutine is now a symbol of Canadian cuisine and culture. It’s celebrated at festivals, food trucks, and restaurants worldwide, with countless regional and international variations. Whether served in its classic form or with creative twists, people embrace poutine for its comfort and rich flavours. The dish has become an iconic part of Canadian identity, representing Quebec's culinary traditions and multicultural food scene. 👇 RECIPE BELOW ❤️Hello, viewers! Don't forget to hit the subscribe button and share the video if you like it! Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos 🙏 SUPPORT OUR CHANNEL 🙏 I want to say thank you for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil Stephanie Malcolm Peacock John Baird Franz Domurath Kim Kayoda Richard Harris Don Jackson John Clinton Marriage Chrissy Kana Sherri Wilson Ken Oldham Stephen Short Glenn Kelly Wayne Taylor Adrian Bartoli Joanne Brown Elizabeth e.behrendt Adam Conolly Mary Palmer Patricia Dooley Mary Eaton Sharon Wills Christopher Beattie Carol Andrew Eve Adams Bobbi Nan Rinker Heather Torrey Kathe Mayer Dmitry Stillermann Vanessa Walker Dana Fringer Derrick Lewis Budgieboy Jeana Dana Fringer Kathleen Hayes John Kennington John Baldwin Sharla Hulsey Doug & Sunny Olsen Debbie Evans Jean Buckley Julie Rimmer-Hunter Harry Bond Chris Matheson Back the Blue Tez Brennan Mary F If you would like Support my little channel on Patreon (only if you want :)   / backyard_chef   MY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyard... Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyar... NEW FACEBOOK PAGE -   / backyardchefscasualkitchen   Ingredients: 4 large potatoes (cut into fries) Vegetable oil (enough for deep frying) Salt (to taste) 2 cups homemade cheese curds    • EASY CURDS, Cottage CHEESE, or FARMER’S ch...   For the gravy: 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 2 1/2 cups beef or chicken stock 1 teaspoon Worcestershire sauce (optional) Salt and pepper (to taste) #backyardchef #poutine PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at NO extra cost to you, and it will assist me in maintaining my channel and creating more videos. I appreciate your support. Thank you for considering using these links.