Classic Canadian Poutine | Cheese Fries

[@CowboyKentRollins]

Y'all be sure to check out my Paniolo shirt and other favorites bit.ly/3LdR2gn

[@hearthatbird]

Please make a video on Funnel cake if you have the time. An American original.

[@CbassPlaysGames]

Welcome to a taste of 🇨🇦 Brother! Always love your recipes and have saved dozens!

[@danieldrouin6857]

I'm born and raised on Montreal Quebec. The military sent me all over Canada and now I'm retired in Edmonton Alberta Canada and when I go back to see my folks in Quebec, I always stuff my face with a great poutine. Your poutine looks amazingly delicious, If you have the change to have fresh curds that when you chew on the cheese and it squeaks, you know it will be a goooodddd poutine!. Some restaurants will also use spaghetti meat sauce on top of the poutine instead of brown gravy, that is also yummy. Great job Cowboy Kent.

[@singesinge23]

Yup, French-Canadian here, been eating poutine all my life, not only are you doing it properly, you're doing it better than most of our restaurants here in Quebec. Many make the sauce too liquid and most use regular commercial fries because it's easier, but they miss one third of the flavour! Sadly, nothing beats morning fresh cheese curds, but they are hard to find outside Canada, it's a lot of work, probably too much work, but it's possible to make fresh cheese curds at home, plenty of DIY cheese curds on KZbin... Otherwise 99% perfect poutine, I'll try to make yours at home, really seems delicious!

[@tusk3260]

Also poutine was only first served in québec restaurants but was not invented there. It was invented in Eastern-Ontario in a small french village called Saint-Albert, in 1945 by returning soldiers who brought back home this gravy they got from American soldiers during WW2. In Saint-Albert they didn't know what to eat that gravy with, but all they has were the Russet potatoes from the local farm, some cooking oil and cheese curd from the old Saint-Albert cheese factory. Fries gravy and cheese curds just went well together. But due to its disgusting look, it wasn't popular at first. Took half a decade just to find one restaurant willing to add it to their menus. Then in the early 2000s the UN came up with requirements to be a country and one of those was to have a national food that was invented in that same country. This caused a huge panic in Canada who's govt only knew of British, French and other country's foods. When the media got in on it, they asked themselves: Does Canada even have a cuisine? Only end up with more non Canadian foods. Then the Prime Minister of the time S. Harper went on a road trip trying to find Canadian himself since everyone else came back empty handed. He ended up in my hometown, a city at the time called Rockland, today its Clarence-Rockland. And only stopped at a random chip wagon by the highway on his way to Montréal where he saw that usual food called poutine. As the name suggests it looks like a mess. But tried it anyway and loved it. Then Harper canceled his trip to Montréal and made poutine the national food of Canada. A few years later, a KZbin channel called BuzzFeed found out it was the national food and made a video about and its went crazy viral. The popularity of poutine really started rising from that point on. Oh and remember that first restaurant who started to serve poutine haf a decade after it was invented? Its owner who now resides in Drumudville is falsly claiming to be its inventor but because the Canadian govt is lazy by nature, they gave him a seal of approval as the inventor without investigating if he really was. Worst part is that same restaurant owner told the real story of where it actually came from on camera before he started to falsly claim to be the inventor.

[@l337dupowerspin]

Lifelong Montréaler here. Dear Mr. Rollins, I congratulate you whole-heartedly for properly researching this dish to render it the homage it truly deserves. I think you're the first American cooking show trying this that doesn't make me want to go there and recreate the war of 1812! 😇 I'm sharing this in a local FB group for poutine purists 🙂

[@vicpro1]

At 10:23 his poutine was perfect, then he mixed it 😨😨. It's usually presented just like at 10:23!

[@l337dupowerspin]

@@vicpro1 it...feels mixed when we get it in the big round container, eh! :)

[@moxy01]

the glazing is crazy

[@l337dupowerspin]

@@moxy01 truly, it is!

[@THEFIREBIRD1000]

What's your go-to for montreal poutine?

[@hemmingwayfan]

I'm surprised this isn't more popular in America. Cheese, gravy, and fries are three of the 5 American food groups

[@jwenting]

now imagine a good wallop of peanut butter on top, and served on a layer of bacon!

[@Azsunes]

@@jwentingWe do that here in Canada. Poutine places here go pretty crazy with trying to make creations. Place near me does this amazing pulled pork poutine. Slow cooked pork shoulders shredded and put ontop with some bbq sauce on it. With the standard chees curds, fries and gravy.

[@lookoutforchris]

It’s served in a lot of places as a side. It’s bar food in a lot of places in the US.

[@Juliencharb]

​@@lookoutforchris and it never taste right foooor real even going to BC you are still in Canada and it doesnt taste good at all

[@SouPNaZi316]

they have weird laws about curds as well as other foods....some states dont allow curds.

[@thebendu33]

French Canadian here, glad you made this. I would try your poutine any day. Looks quite good.

[@SweetNessTM]

bein raide mon gars

[@andreanne8228]

En voyant le thumbnail, j’ai eu peur honnêtement. Je voyais pas les crottes de fromage. Je suis contente d’avoir regardé! 😅

[@SweetNessTM]

@fitsodafun je suis très d'accord, je trouve vraiment que la poutine originale est mal faite et pourrait être 1000x meilleure

[@canaboost]

Looks good. Lots of the ones you buy up here are just fast food!

[@razor6552]

C'est vrai

[@PopeCop]

Québécois here, you sir, are legitimately the FIRST american to make a proper poutine that I have seen in my lifetime, and I'm 42. Consider yourself an honorary Québécois :)

[@louisgallant3355]

Y criss oui

[@nikkiii101]

Absolument 😊

[@andreanne8228]

Je goûterais sa poutine n’importe quand!! Il pourrait se partir un shack à patate!

[@Milyme83]

QUÉBÉCOISE BONYENNE

[@francoislevesque2358]

Approved! Yessss sir!!!! 100% su a coche!

[@LasciviousLibra]

Montrealer here, born and bred, 514 represent! This looks absolument fantastique. My mouth was watering the whole way through. The deference and respect for the dish is commendable! Also, God Bless Cleetus

[@richardfinn5354]

lol c’mon then….tell him how he isn’t even close to an actual real poutine…..des fucking frites congelé 😂

[@rorychristmurphy]

Lived in Quebec for 15 years. Your version of poutine looks amazing! The only comment is mozzarella is a no no in quebec. The cheese is not intended to melt. The fresher the curds the better because they hold up to the hot gravy. The best poutines in quebec use fresh curds that were delivered that morning. Your recipe sounds delicious!

[@Malmstrom87]

What would you recommend as a replacement then, cheese curds are not available at all where I live, would other squeaky cheese like halloumi (Without the mint of course) work?

[@kartonlaboite6843]

​@@Malmstrom87 Oh deffinately not haloumi cheese Its way too salty Actually, cheese curds is fresh white cheddard cheese If you have no cheese curd available, just sherd some cheddard cheese and its gonna be "fine" (In Quebec, its a sacrilege, but we understant its not available everywhere)

[@deanromanado5850]

​@Malmstrom87 you are better off just cutting up cubes of a good cheddar. Also use a dark beef gravy.

[@wuttehwut]

​@@funnyfarm902fresh curds like here in Quebec ? Everyday? Clearly not "everywhere" lol. You dont understand bruh

[@BMichel347]

​@@Malmstrom87I would say that there's no good replacement, it has to be the real thing.

[@papagodzilla5465]

Sir, you have made a poutine worthy of its name. i come from montreal and i have eaten my fair share of poutines. You did it even better than most people who try it at home. We usually just grab a can or a small pouch of already made poutine gravy. But you did it from scratch! you can bet im gonna try the fries coating, it looks delicious.

[@davegarcia3822]

This is one of my favorites. I'm from Wisconsin and cheese curds are a main staple here. When the cheese curds Squeak that means they're fresh. Thanks for another great video.

[@F4UCorsair4ever]

As a Chicago native, we travelled to Wisconsin frequently & enjoyed cheese curds. The squeak means they’re fresh.

[@CowboyKentRollins]

We thank yall for watching

[@wyattwiehr9447]

I’m from Wisconsin also. The company I worked for was in Chicago so when I went into the office the girls always asked me to bring cheese curds because they couldn’t get them in Illinois 😂

[@sandicook10]

Iowan here and we call it squeaky cheese we have curds at all our cheese factories.

[@BlazeMiskulin]

@@wyattwiehr9447That's because us Cheddarheads keep them all for ourselves. We can't be letting you Flatlanders know about our secret delicacies! 😄

[@francoisfortin5826]

Sometimes when it's bar closing time (3 am in Quebec), it's Poutine time!!!!! For curing a hangover it's great, Friday night is great time for poutine, start of vacation time is also a great time for Poutine!!!! for the cheese, the daily made one , before it's put in molds, that's the best!!!! Cheers to you and THANK YOU for featuring the Quebec national dish!!!!

[@andreanne8228]

Les crottes de fromage de la Trappe à fromage, température pièce, quand il squeak encore 🤤🤤

[@8bittimetraveler834]

@@andreanne8228 Merci, faudrait que j'essaye ça. Je les achète au Grand Marché Colfax à Laval sur la 440 à 27$ le sac en kilo. Je les sépare, les congèle, et les décongèle au frigo quand j'en ai besoin (jamais au four micro-onde. Ça fond).

[@whobitmyname]

What's this "sometimes" business?

[@andreanne8228]

@@whobitmyname 😂😂

[@keltarking]

Quebec-born poutine enthusiast here. I have to say I'm thoroughly impressed.

[@PaulJWong-yk8uw]

Appreciate your effort here cowboy Kent. Canadian farmer here. Warms my heart when you pay homage to our northern Ontario and québécois French Canadians. Only painful part I do admit was when you tossed the poutine like salad. Typically it’s just hand cut fries fried to perfection and then gravy poured on top of cheese curds. The mix of dry fry and wet gravy makes it all work in cheese goodness. But don’t worry, as a Canadian we’ll say sorry on your behalf and welcome any kind words our big brothers from the south have 😊

[@RyanPratt1]

I was coming to the comments to mention the same. No tossing, just layer the gravy on top.

[@James-oh1wp]

Thought the exact same thing! No tossing … just layer on the gravy and you are good to go :)

[@RupertAH]

Is Poutine really Québécois cuisine? Regardless its one thing I miss from my time living in Canada.

[@thedirtydutchman9749]

I agree how else will my wife and/or children steal all curds and gravy

[@BodynHome]

Good job, but pro tip from a Canuck 💭 don’t use store bought fries 🍟. Get your self some Yukon golds and twice fry them. First time low for 5 minutes, let the cool then fry em high for 3. Then you will have truly perfected one of our national dishes! Yee Haw!

[@youppi2010]

Cowboy Kent I'm a 59 years young french Quebecer and I'd love to try your version of our poutine, looks delicious

[@dk9174]

As a Canadian from Montreal, where poutine is king, I give you kudos. Most people who try to make this outside of Quebec mess it up pretty good. You put together a mostly proper Poutine! I would for sure eat that. Good job!

[@cap1986]

This recipe is nearly perfect! Only thing I'd say is more traditional poutines don't mix the gravy in and instead pour it on top of the poutine when serving. What this does is 2 things: 1: funnily enough, classic poutine *doesn't* want to melt the cheese curds and instead have them remain entirely intact, so pouring the gravy on last (and ensuring it is warm, not hot) allows for that. 2: aside from keeping fries crisp for longer, having a mix of dry and wet fries is an incredible contrast when it comes to expertly made poutine. but yeah, like what many people in the comments have said - as a fellow Canadian, I am very happy to see someone unfamiliar with it do it so well!

[@Dee_Just_Dee]

Let the gravy cool a bit before adding if the cheese curds have been kept out at room temperature. If they're straight out of the fridge, then piping hot gravy is fine.

[@Xaxxus]

Canadian here. You really nailed that poutine. That thick gravy looks fantastic.

[@stevky1]

I'm from a Vermont border town next to Quebec and they pronounce poutine Put-sin. Great dish while having a beer watching a local hockey team. It is my Texan wife's favorite winter activity.

[@sid7088]

I never realized that until I saw the way you spelled it, you're absolutely right.

[@xbrickz7058]

hahah, the classic Quebecois accent.

[@Tussorte_Dhaffer]

Yeah when you say it fast enough. We Quebecers tend to add "s" on quite a few words where there shouldn't be. It's one of the most important difference between French from France and French Canadian.

[@doigt6590]

That is not entirely correct. It's poo-tsin (or /put͡sɪn/ if you can read IPA). It's an affricate ts; they are not pronounced on their own.

[@magnang]

Yep, french people from Quebec, Ontario, Manitoba add a superfluous 's' after every T and ever D and it sounds like pootsin there. People from France, Acadia or Lousiana don't do it.. it's specific to Canadian French (Acadia and Canada were different French colonies)

[@haggis525]

It is from Canada... but it is Quebecois... from "la belle province" and it is delicious! I like to add smoked meat (brisket) to mine.... uuum uuum Good! I'm one of your fans from the Great White North.... I love it when you do your shout outs to veterans... I served (Canadian Forces) but had occasion to work with my allies to the south many times... great experiences!

[@CowboyKentRollins]

We thank you so much for your service

[@haggis525]

@@CowboyKentRollins The pleasure to serve was all I asked... everyone is most welcome! Keep up the good work, Rollin's Team! Y'all are appreciated!

[@madusonkeeper]

As a former vet end of vietnam have great respect for canadian troops!

[@haggis525]

@@madusonkeeper As I do for my American brothers and sisters. I joined in 1976... still a similar political landscape as at the tail end of the troubles in Vietnam... it was a different world than today. Better in many ways... but still worse. Like Ken says - we should all be better neighbours.

[@iseiyoulaitre]

I experienced two types of this back east. One used normal fries. The other was a coated fry which never went soggy with the gravy and so on....the fries stayed crisp. Wish I knew what they used. Had it in a small town in Quebec.

[@pampeake3275]

Hey Kent. True blue born and raised Canadian girl here.That looks like some dang good Poutine right there. You got me drooling. 🤤

[@CowboyKentRollins]

Thank you

[@Gonefishing6572]

🇨🇦 GOD BLESS YOU AND THE LADY THAT RUNS THE SHOW.😊 THE shirt is just fine. And for butter it's half brick of butter makes everything great .GOD BLESS YOU AND THE family. 😊

[@Zultzify]

very good job Mr Rollins, would love to see you try your hand at the donair or french canadian pea soup, those were staples growing up here in the maritimes. thx to our veterans for keeping both our flags flying high, my military friends love working with the americans!

[@amusedbythefuss6372]

As a Canadian that makes Poutine at home at least once a month, it's fine to use any kind of fried potatoes and any type of gravy your want. It is the cheese curds that truly matter. And Shannon is correct calling it squeaky cheese, Proper curds have to squeak when you bite them because that means they are fresh. But if you can't get fresh then use what you can get because fried potatoes, cheese and gravy cannot be beat. It also makes a good base for almost anything else. I've even made a breakfast poutine with sausage gravy. cheese and homefries. Kent, I bet a poutine alongside your chicken fried steak would be incredible. Maybe you could do a video of them together?

[@UltravioletKnights]

Im acadian (a variety of french canadian), and grew up in french canada and this is the best american interpretation of poutine ive ever seen! Great job and if you ever get the chance you should try the local versions. Thank you for bringing such a beautiful dish and sharing with the world, i'm always happy to see our foods shared. If you want to look at some other classics of the area i would suggest tortière. Much love from the maritimes and have a lovely day

[@Lurloveshorses]

Hello fellow maritimer 👋💓

[@dustinsonnier5602]

I always loved The French Canadian Culture what’s some great local dishes if you don’t mind me asking

[@steve74815]

@@dustinsonnier5602 Sugar pies, chômeurs puddings, meatballs stew, tourtière as mentioned, maple pork and beans and pâté chinois are worth the try if you ask me

[@dustinsonnier5602]

@@steve74815 Thanks so much for the feedback I appreciate it

[@steve74815]

@@dustinsonnier5602 Ho! And I forgot to mention French Canadian pea soup with savory

[@ObsidianFutures]

One of your Canadian subscribers here. This poutine is valid, well done Kent 😎

[@Dee_Just_Dee]

Haha, "valid" is a good way of putting it. People can be really obsessive over what makes a "proper" or "good" poutine, and I'm sure this one would please any Canadian houseguest. It checks off most of the boxes while having a flair of its own. 👨‍🍳👌

[@TheDoomertron]

The gravy!! MMMmmmmmmmm thank you so much for this Hommage to a French Canadian recipe.

[@JagoHazzard]

Man, these videos are just so cheerful and I love it.

[@LoriL010]

I had Poutine for the first time in the 90's at a cajun place in Allen, Texas. I thought I had died and gone to heaven. Love it...

[@CowboyKentRollins]

So good it is

[@NSPowerlifter]

Cajuns are exiled French from Canada 😉

[@marcab71]

I'm a born and bread Québéquois and i can tell your twist look very good. And more fresh your curds are more ''skwiki'' they get...... Look so good! Please stay safe Sir.

[@CowboyKentRollins]

Thank you for watching

[@waitwho3074]

Québécois*** Dude c'mon.... '' born and bread''

[@marjoriecorcora7617]

@@waitwho3074 bread 😂. Me thinks he meant bred.

[@mikecees2230]

Another Québécois here, and retired chef to boot. Thanks for honoring one of our traditional dishes. Super fresh cheese curds are what take poutine to the next level. After that you can go wild with toppings. Fried onions, hot peppers, smoked brisket. Here we can get day fresh curds in almost any grocery store.

[@vincentsenecal5301]

Une bonne poutine viarge fesse

[@RockGaudreau]

I very much appreciate the effort to pronounce both "Poutine" and "Québec" properly!

[@rosemartasgaminghoard]

I remember when I went down to Texas to visit my then boyfriend (now husband) and his folks had never had poutine before so I made it for them (gravy and all) and they loved it. Love the video

[@Filthybiker]

From Windsor Ontario Canada. Thank you for the proper history. Looks good. Will be trying it your way soon.

[@brettwalters-n4u]

Poutine is a Québécois dish made of fresh-cut french fries topped with cheese curds and gravy. It first appeared in 1950s rural Quebecsnack bars. It was widely popularized across Canada and beyond in the 1990s.

[@kingscommunitypodcast]

How could you be any cooler than right now, cowboy? You have taken a national treasure and made it even more glorious! I am Canadian and I made a poutine video once living in Texas, but you have made it look soooo much yummier. Thanks a bunch!

[@fredericleroux489]

By national, you mean Québec right. 😉

[@Conquerer.D.K]

​@@fredericleroux489 Quebec is still part of Canada until further notice my friend. Montrealer here 😉

[@marksmith9295]

As a Canuck that has lived in 5 provinces the best poutine is definitely from Quebec. Not all English speaking Canadians say pouteen btw, including those from Ontario. Having some tonight actually so great timing. Thanks for the northern shoutout😊.

[@CowboyKentRollins]

Thank you for watching

[@claytonberg721]

Everyone makes it their own way. One thing though, mozza instead of cheese curds is basically the step of last resort. I feel like poutine with mozza is like making spare ribs in the oven and calling it BBQ.

[@Kiramgaming]

I am Canadian, thank you Kent for educating Americans on Poutine. Every American I have every spoken to, had never heard of Poutine. I've described how it is made but most Americans have never been sold on the concept. So hopefully this episode will get American mouths watering for Poutine :)

[@devinbyrnes8058]

Great video Ken. 1. It is pronounced "Puts-sin" if you speak French. You nailed the anglophone pronunciation. 2. It should be a little spicy. Mild chili spice like you used is probably perfect. The spicy usually goes in the gravy, but same effect. 3. Cheese curds are not optional. If if it not curds, it is not poutine. 4. Funnily enough, the proper happy dance would be close to a good ole fashioned square dance. 5. I would eat this with no reservations. Looks fantastic. 6. It is usually layered, not tossed. I can see the appeal. 7. Cletus is such a dainty giant. What a gem.

[@KManAbout]

Anglophone pronunciation has the way he pronounced at the beginning.

[@shermanculbertson6244]

I want to thank you from the bottom of my heart Kent for all the food and memories you’ve made over the years. I found your channel during the depths of the pandemic and you’ve really been a godsend to me. I struggle with mental health issues and anxiety and your videos always a smile to my face and I always enjoy watching your videos. I wish nothing but the best for you, Shannon, and all the dogs.

[@CowboyKentRollins]

Thanks so much Sherman you are family to us

[@betchbetchington6019]

Holy crap, from a French Canadian, Bravo. That looks absolutely perfect. You did change some thing but you have not broken any Poutine laws. The only thing I think some people might not agree with is the fact that you tossed your fries in the gravy. It should be put on top and some fries should be left untouched by the gravy.

[@Tymins]

Hi, living in Drummondville here. This is a proper poutine. Looks very good and tasty. Thank you for looking up the origin and the proper way to make the dish.

[@oasisbeyond]

Classic Quebec dish we have it everywhere, you did a good job.

[@Fac3bon3s]

I want some right now. You did very well. Its such a simple dish but it definitely requires cheese curd. That gravy looks incredible. Eat it quick so the cheese is still squeaky and the fries are still crunchy.

[@mechghost5742]

As a Montrealer, i approve of your version, Kent! It looked very tasty. Local place near me does it with chopped up hamburger patties and caramelized onions on top. Complete meal 🎉

[@SouthernBear71]

I am a Southern American. but I have had poutine several times in my travels. I love me some poutine.

[@CowboyKentRollins]

So good it is

[@AgentXRifle]

As a Canadian, I love that you are making one of our classics! 🇨🇦

[@carollasley6610]

Damn Canadians!.......j/k, much love....

[@lbgtr87]

And that hes not making cowboy poutine.

[@ericroy3443]

It’s from Québec. Invented in Warwick or Drummundville the debate is still going.

[@bl144]

Breaking tradition however, I prefer shredded mozzarella over the curds and it melts better!! 🇨🇦

[@ericroy3443]

@@bl144 Now my ancestors are crying Haiya 😂😜

[@ngcastronerd4791]

French CDN here. Good job on the "Quebec" for starters. Second, poutine is fries, cheese curds and gravy. If you don't have real cheese curds, it's not real poutine so good job on that front too! Lastly, you can modify the fries and the gravy to your liking, that's not breaking the poutine rules. You can also add to it, bacon or smoked meat are classic additions.

[@DeathsHood]

I'm not normally a stickler for doing things one way, but I agree. The only proper cheese for a poutine is curds. And people really need to crisp their fries properly...

[@adamalward3450]

Great thing about poutine, there’s the traditional, then there’s fries, gravy, and cheese with whatever else you want to put in it. Chicken, ground beef, pepperoni, just about anything!

[@FirstPersonShane]

I already love this channel, and being a Canadian and serving in the Canadian Armed Forces, the love and respect for this dish was a joy to watch! Keep doing what you do, and keep loving how you do it!

[@lukespannan2149]

As a nurse I always enjoy my down time and I look forward to watching the latest video as part of my days off. This recipe looks delicious, I may surprise my wife by making it for dinner. Bless you, Shannon, and the pups for brightening the day!

[@CowboyKentRollins]

Thanks Luke and thank you so much for the care you give to others

[@chrishince8947]

Go for it! Best food ever!

[@emailuser8668]

Health question: is it a bit healthier using fresh cut potatoes for the fries instead of frozen food fries for this recipe? Same with the broth, will low sodium broths be just as good? Thanks

[@iamnotnicollewallaceshusba5174]

Hey Brother, love everything you make. I am a Canadian. Raised and fed on Poutine. You have brought it to a new level. I am a Canadian Serviceman and am honoured you recognize those who step up. As long as you have fries, gravy, and curd cheese as a base you can add anything and it's all good. Cheers!

[@CowboyKentRollins]

We thank you for your service

[@CaptainTripps420]

It's definitely the best looking American made poutine I've ever seen. The chili seasoning is a nice touch too.

[@patrickharmon9459]

Man, that looks good. I've never heard of that dish before, but I've gotta try that. Keep up the good work and God bless you Shannon and the pups

[@MingWLee]

What beauty of Poutine is anyone could throw in their favorite ingredients like bacon, pulled pork, or even seafood, just personalize it to what you would love to have. The soul of this dish is the gravy, it is where to bind everything together, oh! some ppl love to throw in some sour cream and chopped green onions, just go crazy our fellow south neighbors~ 🥰

[@Im-just-Stardust]

Oh my god this dish is coming from my hometown. Not sure if i'm proud of it or not... But when Poutine is done well, its amazing. I ate thousand of poutines in my life but for me an entire plate of poutine is way to much. But a cheese burger + a small poutine on the side is where poutine is great I think. 2:44 is my kind of poutine.

[@maplebones]

Most people I know call it a heart attack on a plate . Besides that, it sits in your stomach like a bag of hockey pucks.

[@gabithemagyar]

Are you from Drummondville ?

[@PatrickBourassa-w8s]

@@gabithemagyarHe has to be vrom Drummondville

[@gabithemagyar]

@@PatrickBourassa-w8s I used to eat poutine at Le Roy Jucep in Drummondville which claimed to be the inventors of poutine every year when I would visit from Toronto to visit the Mondiale des Cultures. Sadly, they no longer hold that festival.

[@Lonewolf66669]

real french canadian here and we love our poutine . hope to see you one day for a good poutine in Quebec . You made a great poutine version sure was good 👍🏻

[@superpug666]

French canadian here, from quebec. Thx so much for caring about saying it properly. It looks delicious!!!

[@danynhl6157]

Quebecer here, congratulations on the research over the dish and for the pronounciation! Well appreciated! Poutine and southern bbq goes really well together!

[@frankcaron423]

We are from Calgary Alberta and you are just doing fine.

[@CowboyKentRollins]

Thanks Frank

[@JesusFriedChrist]

As a Calgarian of nearly a quarter century, I would recommend trying a Mott’s Clamato Caesar and Ginger Beef which were both invented here. Cheers from Cowtown eh 👊🏼

[@Charlotte0424]

Hi

[@marknalberta]

​@@JesusFriedChrist ginger beef!

[@iKlaSiicKoNii]

You don’t get to speak about Poutine if you’re not from Quebec

[@simonforester424]

I'm from Quebec and happen to be French-Canadian! I'd say you hit this dish pretty spot on! I would definitely go for seconds! Cheers! 🍻 🇨🇦 ⚜️ 🤠

[@fredericleroux489]

Il a bien réussi. Elle a l'air vraiment bonne. 😊

[@lateve6243]

Well done! Looks good! Congrats on going all the way and use curds. We usually layer the poutine and not toss it beforehand. Depending on the thickness of your gravy / sauce , you layer fries and cheese then pour the gravy on top and finishing with more cheese (and your optional toppings like cut hot-dogs, smoked brisket, rotisserie chicken, peas etc..)

[@MightyPumaman]

I'm a old "frenchie" from Quebec and a poutine fan all my life. I must say your version of poutine looks absolutely tasty. BTW: You really nailed the pronunciation of many French terms. You did your research and it shows.

[@joeyt.]

Great video, congrats. FYI last summer I was camping on Prince Edward Island in eastern Canada. I tried a dish called 'Fries with the Works'. It consists of fresh Prince Edward Island Picked Potatoes washed and cut to Fries, cheese curds, gravy, cooked green peas and ground beef. It tasted out of this world and like a filling meal. it was so good, highly recommend it.

[@whackadim2250]

When I was about 14, my Granny taught me how to make crispy fries using whole potatoes. She showed me how to blanch them. They come out very crispy and not soggy....☺

[@dwaynewladyka577]

I'm a Canadian, and I love poutine. I think you did a great job on that poutine. Gravy is great with lots of black pepper in it. Cheers, Kent and Shannon! 👍🏻👍🏻✌️🇨🇦

[@CowboyKentRollins]

Thanks Dwayne

[@tigueda]

C'est toujours un plaisir de regarder tout vos vidéo mais surtout quand c'est un plat de ma région du Québec!!! God Bless our neighbor friends of the United State of America

[@CowboyKentRollins]

And God bless you

[@JesusFriedChrist]

Trop vrais! Salut du sud de l’Alberta 👋🏼

[@maplebones]

Poutine has been eaten for hundreds of years in New Brunswick. French fi.res and gravy is nothing new.

[@tigueda]

@@maplebones no one said it was something new...

[@PatrickBourassa-w8s]

@@maplebonesThat's a frite sauce though🤣

[@Aella613]

Yesss!!! The restaurant is called Le Roy Jucep!!!! Honestly I was never a fan of their poutines because the sauce is sweet, but Drummondville has an annual Poutine Festival which is SO FUN. All of the poutine places around are there! Live music, great poutines, always something to check out every year!

[@cattheperson]

As a Canadian, I really enjoyed watching you make this, that poutine looks delicious!

[@joshhillis7388]

The beauty of poutine is it's beautiful in the eye of the cook/beholder 😂 you did a great job, had plenty of us Canadians droolin... PS try doing those fries in some beef tallow next time, would be next level

[@CowboyKentRollins]

Yep we have done that before it makes a difference

[@IamJaneS]

I'm Australian, I can't believe you'd never heard of Poutine! I love it! The issue we have here is, it's really hard to get cheese curds, so good to know that Mozzarella can be used as a substitute. Your gravy looked really good. As for the chips, obviously fresh is best, but they looked fantastic. I love how you added the coating. I always double baptise whatever, whether it be a flour coating, or a breadcrumb coating, but haven't done it with chips before. I'm definitely trying that! Thanks for a great looking recipe!

[@JesusFriedChrist]

You can use mozza instead, but it’s not the real deal without cheese curds. And the cheese curds have to squeak when you bite it, if it doesn’t squeak then it’s not authentic. But yeah bud have fun with ‘er, add anything you like! There’s tons of ways you can make it. If you want some inspiration there’s a place here in Calgary called The Big Cheese Poutinerie, check out their website and have a gander at their menu. My favourite I’ve had from them is the Mexican/Taco one. Primo stuff for suuuure buddy. Cheers eh 👋🏼

[@steve74815]

I suggest day fresh cheddar instead, since the real cheese curds are cheddar

[@Sdub976]

pizza mozzarella is my favorite substitute for cheese curds

[@ProjectRevoltNow]

Canadian here from Ontario. Most people here would be surprised that Poutine is that popular in Australia! I had an Australian chicken burger with pineapple and I loved it! (That is an Aussie thing right? The guys serving it were Australians visiting for ski season doing an Australian BBQ by the resort)

[@ProjectRevoltNow]

@@Sdub976 Yes! It was either there or when I went out west (B.C) Could have been The skii resort that boarders Alberta and B.C. probably around 2009

[@nihallee]

Hey Kent! My girlfriend and I are from Québec and long time fans of yours! Thanks for making poutine and we really think you honored it well by adding your twist to it ! Cheers from Canada!!

[@deathangellink]

as a Quebecer, i say kuddo, that poutine looked amazing.....................one small point thought, we usually don't toss it like a salad 😅we just lay the gravy on top and let it slowly work through the fry's also we usually don't use shredded cheese, but we can understand that curd cheese is probably not available everywhere thought.

[@camilouchrst7354]

as a quebecer thank you for this video this is cool!

[@miketeeveedub5779]

Canadian here; Monterey Jack with Jalapeno is my go-to cheese for everything, including Poutine! Great idea for the chili-spice masa-coated fries! Nice blend of Okie and Quebecois culture! Cheers from the Great White North! 🟥🍁🟥

[@CowboyKentRollins]

Thanks MIke

[@S9A6M19]

Poutin

[@kathrinekerns8398]

Sounds delicious.

[@CalgaryRambler]

Atta boy! Kudos to Kent for featuring a Canadian dish

[@earlshaner4441]

Good afternoon from Syracuse NY brother and everyone else thank you for sharing your adventures in cooking

[@CowboyKentRollins]

Howdy Earl hope your well

[@earlshaner4441]

I'm doing outstanding my friend

[@bakerbob533]

All honest, I think you did a great job on the poutine Mr Rollins. I'll add a tad more knowledge on cheese curds that make them unique and called squeaky cheese. Cheese curds are unripe salted cheese before being molded and turned into other cheeses. the best cheese curds are same day made and consumed. while fresh and never refrigerated, they are soft and will squeak on your teeth. Don't know about all of Canada, but here in Quebec, you can find same day fresh cheese curds in any good grocery (even wal-mart). If you ever visit Quebec city, look for Fromagerie Victoria, a cheese maker with their own restaurent in the region

[@anthonyrosique7965]

I love poutine from Montreal, Quebec❤!

[@hendrickroy7481]

Wow, I'm from Québec (Canada), and I ate a lot of poutine in my life, but yours simply looks delicious!!! 😮 Great vid! 👌

[@CowboyKentRollins]

Thanks so much!

[@rainie22rs]

Cowboy Kent goes Canadian. Love It!!👍

[@LJHowardPhoto]

We have lots of cowboys in Canada. I'm sure Kent would feel at home anywhere west of Ontario.

[@BazerrkInsaneAsylum]

We had a friend from Canada make this for us, and my sister is from New Mexico, and she said, you know what this needs to make it perfect? GREEN CHILE! Since that day we don't have Poutine without adding a little taste of home! Adds that extra spice and wonderful flavor for us here!

[@HanCholo112]

That's what i love about poutine, you can customize it by adding basically any vegetable and/or meat. My favorites are fried onions with ground beef and chicken with green peas.

[@Galvaxatron]

A very respectable effort on your part. Your fries look delicious! As a Canadian, my only critique is that if it doesn't have cheese curds then it ain't poutine. Poutine is French Fries, Gravy and Cheese Curds. You can dress it up all fancy and add other ingredients but those three fundamental ingredients have to be there.

[@juliec5309]

Lol...as a Quebecer I was all yes sir you're doing the perfect poutine wow...then you tossed it like a salad...too cute

[@randoman81]

A man who knows how to hook a Canadian. Seconds in and you said "cheese curd" in a video about poutine. Hats off to you sir.

[@taftoc7288]

i'm a french canadian. i see poutine, i click

[@felixst-onge8029]

Moi aussi😂

[@ALT-fp9vc]

I am Québécois, and I've seen big KZbinrs from New York, so closed to Québec, totally messed up the recipe and hiwtory. You nailed it (with whats available to you)! Big love from up north. ❤

[@MrJudestarnault]

Another Montrealer here and I must admit that I didn't have much hope for success but I am impressed. Great job, looks delicious!

[@aka_kyras]

I may not be a French-Canadian but as a Canadian I really appreciate you for not only saying its name properly and not the bastard-ized version everyone else calls it, and by using real cheese curds. Respect!

[@unevolvedbigtime]

Sir you have done an amazing job on this poutine, truly capturing the right way to prepare every simple ingredient. Crunchy, soft fries, warm rich gravy and soft squeaky cheese curds -- the final product looks as good as one you would find right here in ke-bec!

[@majbrat]

Poutine is comfort food. Also excellent to embellish with BBQ meat like pulled pork, or brisket. The poutine dance was great! If no cheese curds, I would definitely use a bit stronger tasting cheese than mozzarella. The Monterey Jack suggestion would probably work ok.

[@2K8Si]

Wow... I have never seen poutine made at home look so perfect. The fries look super crispy, the gravy looks very delicious (I love that you added a good amount of black pepper), and using 'proper' cheese curds are the icing on the cake... My mouth was watering at the sight of this beautiful creation. No doubt, your take on this classic dish is very likely better than most I've had up here in Canada. Well done!

[@fredroyer2335]

I live in Drummondville, as a Quebecer poutine is part of our culture here. Especially after a late night and a few drinks nothing better than a poutine to end the day 😂

[@yowza234]

another tip from a canadian: Make sure to add the cheese (curds or shredded) when both the fries and gravy are still HOT. A huge part of the poutine experience are the melted/melting cheese curds. You don't want cold curds in your hot gravy and fries! Kent did a good job here in that regard! Also adding that black pepper in the end is exactly what a lot of us would do, good culinary instincts!

[@mookchook]

I grew up in Ottawa with a lot of French around and I have to commend you on your pronunciation of "poutine." You took the time to learn and literally pronounce it better than most people from Toronto! I would say this is one of the most accurate representations of poutine that I have seen outside of Canada. The fact that you managed to get cheese curds was impressive! *note for everyone that is trying at home, the mozzarella trick is only okay if you have tried HARD to find curds. The good stuff should squeak!

[@frank_qc8506]

As a Montréaler ! Thank you taking the time to use the propper cheese ! Thanks for sharing the history of this dish !

[@CrazyyCanadian]

I'm french Canadian an I approve your poutine, it looks delicious and also the gravy look fire!

[@hendershot01]

From Quebec. You perfectly nailed it! That gravy looks incredible!! Gonna make it for sure.

[@JFK.Robot.Knight]

I'm glad the poutine was dance worthy lol. Much love from New Brunswick Canada. Wholesome as always Kent.

[@vikerman2]

As a quebecer, i have to say im glad you found some cheese curds. Most Canadians will say just about any cheese will work. But many quebecers will tell you if it isnt cheese curds, its sacralage.

[@sandylittle5081]

Great video. I was raised in Quebec and I am a poutine lover. You are close in pronunciation but you need to soften the letter t in poutine. Poot-sin. Yours looks fabulous and thanks for referencing our great northern country. Can’t get enough of you Kent and Shanon.

[@gustavosalinas8850]

You nailed it! Even the pronunciation, closer to puh-TINN and not POOH-teen, hats off from Montreal, Canada!

[@stealth1525]

Looks fantastic! southern Ontario here. Generally there's no need to toss it. But with that thicker gravy you use, that was certainly the better choice. I love poutine, and maybe I'll give your version a try!