4 Levels of Poutine: Amateur to Food Scientist | Epicurious

[@yamomwasthebomb7159]

Asking Lorenzo, "What do you think about using packet gravy?" and then not asking Emily, "How do you feel about adding ketchup to gravy?" is a giant missed opportunity.

[@00chips]

Lorenzo*

[@yamomwasthebomb7159]

@@00chips Thanks, my bad. Changed it!

[@tiacho2893]

Don't know if it's just the people I grew up with. But I've seen a lot of people put dabs of ketchup on their poutine.

[@simoneeify]

@@00chips ur going

[@simoneeify]

@@00chips en uu

[@frankiebee2980]

Emily: “COULD I make my own fries. Sure . . . WOULD I make my own fries. Probably Not” And there you have it. Emily is TOTALLY capable of Level 2 - but her spirit lies within Level 1.

[@ariedge2435]

true....

[@Steveofthejungle8]

A true queen

[@Glalev]

Like my mother always taught me. It doesn't have to be complicated to be tasty. Yes, home made gravy (especially made from yesterday's roast, whatever it may be) and home made fries give amazing results, but frozen fries and instant gravy packets are also very tasty. The only thing you really can't cheap out on is using cheese curds (preferably fresh enough to still squeak). Grated cheese works but you lose out a lot.

[@alanmcentee9457]

@@Glalev I agree, with the caveat that you want the cheese to melt which negates much of the freshness requirement.

[@thatdudebro]

if you're ever gonna do ANYTHING other than make kraft mac and cheese in the kitchen make your own fries ffs. difference is night and day.baked fries from frozen are barely edible

[@aw3855]

Just when I worried Emily was getting too good she came back and better then ever in *peak* level 1 form today- I approve.

[@diabeticidiot]

She has to represent us level 1 cooks

[@aw3855]

@@diabeticidiot exactly- plus if she ever bumps up we won’t ever get to enjoy the perfect 4 levels trifecta (Emily, Lorenzo & Frank) and I’m just not okay with that 😂

[@snakecake-mw7vw]

@@aw3855 , nah, Beth is better, they have a good chemistry the three of them together

[@loriki8766]

And I thought her poutine looked the best!

[@FutureCommentary1]

I think at this point they just keep her at level 1 because she's good at telling us: it's OK to take shortcuts. You don't have to make everything from scratch all the time.

[@ProtoCookswithChefFrank]

Three amazing people on this episode!!!!!! I was privileged to have worked with Chef Chris at ICE.

[@pdmyf9956]

Do you own a restaurant

[@rekhachavan1177]

Chef you gotta make idly in here

[@srtroux]

Ong

[@alexnolasco1339]

What is ICE? The only ICE I'm familiar with are the immigration police lmao

[@PhageScope]

@@alexnolasco1339 He means the Institute of Culinary Education, aka the place the level 3 chef in this video works for.

[@eivind261093]

I like that Emily is doing a classic, casual version. I love her honest attitude of "I know it could be fancier, but this is how I would actually do it at home".

[@EmilyDuncan]

Eee, I love how this one turned out!! It was such a pleasure getting to work with all you awesome folks (and represent my homeland, of course!). Poutine rocks!

[@LymanPhillips]

I love everything you make Emily. But no ketchup? Lorenzo put in ketchup... You might have to turn in your "I'm a monster" card.

[@SAPHtheGOAT]

Your version was the best (im from Quebec)

[@EmilyDuncan]

@@SAPHtheGOAT Thanks so much!! I'm honoured :D

[@EmilyDuncan]

@@LymanPhillips Hahah NEVER!! that card is mine for keeps

[@cragtag644]

Had to pause the vid and laugh it out after seeing the flag and hearing the opening bars of O Canada. Excellent work!

[@SleepyWolvy]

This was incredible! All chefs did amazing but as a Canadian, Emily really made us proud as she made poutine the way many Canadians make it at home for a comfort food meal. It truly is the best homemade poutine that comes together very quickly. Emily is a true champion for doing it that way lol

[@loriki8766]

I've never heard of poutine before so this was educational for me BUT I find with most comfort foods, I prefer the simple versions - they are easy to make and taste the best - IMHO. I like fancy food too but comfort food is more comforting when it's simple and easy.

[@belalabusultan5911]

@@loriki8766 if you want comfort food, then yeah, you don't need to spend plenty of time and energy on it. but if all three dishes came to you, like... you didn't make them, but someone offered you to choose one to eat, would you go for the simple or fancy?

[@SleepyWolvy]

@@loriki8766 yes exactly! Its the way that gets the tasty food into the most number of people's mouths and that's just a beautiful thing

[@ilenastarbreeze4978]

@@loriki8766 honestly i am canadian but living in america atm and i am shocked its not here, like ... its so unhealthy but looks like something america would love and yet ... its not here?

[@SAPHtheGOAT]

I agree she made my dish well (Im from quebec)

[@simashakeri95]

Poutine imo is such a working class dish that Emily's felt the most accurate to the real poutine experience hahahah but I would love to try the other dishes as well. They look delicious!

[@alanmcentee9457]

BUT, the others didn't make poutine.

[@gemmydoadance1593]

This was my thought; you can zhush up poutine as much as you like, but at the end of the day, poutine is a quick thing to eat and slap together or get at the hole in the wall pub after a long cold night. Emily captures that spirit perfectly. I'd HAPPILY eat the other two, don't get me wrong, but Emily's is truest to the spirit.

[@simashakeri95]

@@gemmydoadance1593 Yes exactly my thoughts too!

[@arthurl4300]

@@alanmcentee9457 What was wrong with Lorenzo's??? I don't see the issue with the level 3's either but lorenzo's is literally just fries, gravy, curds.

[@alanmcentee9457]

@@arthurl4300 That is akin to suggesting that a whiskey sour is just flavored water. If you want to drink it fine, but I much prefer straight, unadulterated water.

[@PhiNickGaming]

I love how Emily is basically a level 1.5 at this point but was just like "screw it, Thursday night poutine." Gotta respect it.

[@alanmcentee9457]

It reminds me of a glass of water. You don't have to do much before it isn't a glass of water but a flavored drink. My experience with poutine is the simple side dish by Emily. It is not a main course loaded with duck.

[@qscott777]

There's no way Emily is not watching these videos after they're out and improving her skills. I'm certain they're downplaying her skills because she's so damn endearing and relatable as a level 1.

[@morganchilds9054]

Emily is a level 9 here, the others just don't know it.

[@chicken2jail545]

Great video! At this point, Emily could have made her own gravy and fries, but just chose shortcuts to save time and effort. And I too was hoping for Frank, but he's probably still growing his own Canada. Happy Monday!

[@stephenolson5094]

The frank comment really gave me a good chuckle. Happy Monday!

[@belalabusultan5911]

the contrast between your serious comment and the (growing his own Canada) made me laugh loudly..... this was sneaky lol

[@LinkaRamosM]

I literally WHEEZED with the Frank comment 😂

[@tiacho2893]

I think Emily can look at the camera and say "I could make gravy and fries from scratch but realistically, will you? And do you have frozen fries in your freezer and a sachet of decent powdered gravy? Then get some cheese curds and make some delicious poutine!!!" And kudos at slipping in the Frank joke!!!

[@cwg73160]

*was told to take shortcuts for the sake and purpose of this series.

[@melbell0865]

Lorenzo, you didn’t get the “squeak” because your cheese was aged: you only get that squeak with very fresh cheese.

[@MissRnH]

Honestly, Emily hit the nail on the head with her simple, down to the basics rendition of poutine.

[@chrissymorin]

Quebecer here, standing and cheering in Emily's corner. This is exactly how i'd make it on a Thursday night.

[@aubioxo]

Agreed, from Québec too ! 😀

[@thomashoule9363]

On est d'accord que les curds du pro ont pas d'allure? Omg faut pas que ça fonde!! Emily a fait la meilleure des trois!

[@chrissymorin]

@@thomashoule9363 Emily était clairement la seule à connaître l'existence et l'importance non négotiable du fromage squik-squik...

[@thorcain1555]

Poutine is the only good thing to ever come out of Quebec lol

[@patriceguerette7807]

@@thorcain1555 And you even laught at your so bad joke... pathetic

[@poom323]

I would say, Emily's poutine probably the best out of these. Poutine don't need to be fancy, just simply and delicious.

[@Metoobie]

This.

[@jeremy-8556]

no

[@Steve157Oh]

I was thinking the same. It looks absolutely filthy and made my mouth water!

[@miss_gray]

Any self-respecting Canadian knows that the /best/ poutine comes from some run-down looking chip wagon, usually at a Giant Tiger, where they use "packet" gravy, fresh curds, and it gets served in a Styrofoam container!

[@ilenastarbreeze4978]

agreed, i was in montreal and had poutine there and they had i think bacon and chives in it, that was so good, i dont think id want to touch that duck one , definately doesnt seem canadian to me, and beer? eeh

[@DoktorFrankenstein]

I grew up (and currently live) in rural Quebec, I can confirm that Emily is making traditional homemade poutine here. It's trashy comfort food, so it's meant to be made following the trashiest of methods. A traditional Quebec chip stand will also pretty much just push the potato through a slicer and immediately dunk it into the deep fryer. Lorenzo's poutine resembles what you'd find at a pub-style sit-down place that tries to flex its poutine game. It's good, it hits different, and yeah, their curds are rarely fresh. Chris... well, I love duck demi-glace, so what can I say. The only big mistake there was that the curds are traditionally a topping and not mixed in the fries (the whole dish is kinda layered, really), so that was quite a deviation from the norm. But I'd be lying if I said I didn't want to try his recipe.

[@alexander.tahtadjian]

I'm a Canadian and I gotta say...I ABSOLUTLY LOVED THIS EPISODE. Poutine is by far one of the greatest culinary creations to ever exist and it was nice to see all three levels of a dish that is very near and dear to my heart. Im also happy that you got Emily to be in this since it only made sense (also I really loved her version since its very nostalgic...plus Id usually do her version when I don't have time to do everything from scratch, so I'm with you Emily).

[@Mach1127]

Pretty much how us, great people of Québec, do it.. everything is in the fresh 'fromage en crotes' 😜

[@layanalrahmani5774]

All Canadians coming on here saying Emily's is the best. Yes, as a Canadian, I agree! Poutine is a nostalgic comfort food. For me, it should taste like the 1990s mall food court poutine.

[@_Toxicity]

As an American, I now wish our food courts had poutine! What a missed experience!

[@lucrainville2343]

Bonjour 👋, je suis du Québec et c’est avec plaisir de voir la poutine au menu . Ici nous avons de la poutine pour tout les goûts, homard sauce béarnaise et fromage bleu , saveur pizza , poulet et pois vert , au bacon etc ! Emiily à fait la version rapide , mais c’est celle qui est le plus authentique. Les trois version sont très acceptable en fait . Pour faire le fromage , Christopher aurai dû ajouter du chlorure de calcium pour rendre son caillé beaucoup plus ferme ... et en fesant bouillir le petit lait , Christopher aurais pus faire du très bon ricotta ! Merci beaucoup super travail à tous 😀

[@davidsymington6046]

Well said.

[@MrGksarathy]

I feel great for still being able to read 90% of this despite not taking French for nearly 7 years.

[@KishorTwist]

Le gars Lorenzo, asti, pu capable!

[@piologik]

hahahaha

[@willemponikvar5829]

As a Canadian, Emily has my vote. Don’t overcomplicate a comfort food. Plus the second layer of cheese curds would certainly be a welcome surprise.

[@j-psavoie8173]

As a Québécois, it is my duty to tell you that your being a Canadian does not grant you any credibility in the evaluation of a poutine.

[@AmerZAC]

​@@j-psavoie8173as a European, it is my duty to tell you that you being so picky and arrogant about a simple food *does* grant you credibility in being faux-French. Congrats!

[@Steveofthejungle8]

Ok you got Epicurious’s resident Canadian (and ketchup Queen) to be in this episode, I can like it

[@shellyt556]

Lorenzo used ketchup this time

[@SevenHunnid]

I get paid to get high & smoke weed on my KZbin channel, send it 😈

[@indenturedLemon]

that also explained why Emily loves ketchup so much lmao

[@lauzinnnn2369]

I’m from Quebec and I’m sooo happy you talked about THE SQUEAK!! The most important thing in a poutine tbh

[@HayTatsuko]

While I'm sure Lorenzo's and Chris's fancier versions are tasty and all, I'm really feeling Emily's version. When I go for poutine, I'm going there for a dang delicious mess, not for a fancy feast.

[@RoxieEE]

Yet another Canadian joining the chorus: Emily won Battle Poutine with her authentic, Thursday night poutine. (And hells, yeah, hosers, the cheese curd should squeak like anything.)

[@olyviaryle5062]

Emily: "why make my own cheese curds when I can buy them. I live in Canada!" That is hilarious and such a level 1 mood

[@TheLowstef]

Emily doing a Canadian dish? I've clicked the like button in less than a minute. Now lets watch it all the way totally live up to expectations

[@tiacho2893]

She's the only person that has probably tasted authentic poutine made with the freshest cheese curds, PEI potatoes, and authentic St. Hubert's poutine sauce from a packet or can.

[@sotch2271]

Quebec dishe*

[@LeMayJoseph]

I had that involuntary, “ Awwww!” moment when Emily dug in and said she missed her mom.

[@SavageGreywolf]

'duck confit poutine' sounds like putting caviar on a hot dog lol

[@UndrState]

Perfectly said . Truffle fries are already overrated garbage .

[@aliciachristopher6506]

That's what I was thinking. Since when do french fries need truffle oil? French fries need just a little salt.

[@chrissymorin]

You're not wrong, but OTOH Martin Picard's Pied de cochon foie gras poutine with homemade mayo is one of the best thing I ever put in my mouth. The lesson here is if you're gonna put caviar on a hot dog, make sure it's the best tasting hot dog ever. :)

[@gergotaro8636]

I love Emily, she is so sweet. My favourite 4 level combo is Emily Lorenzo and Frank 🥰

[@romancorey6796]

My favorite combo is Emily, Beth, and Frank

[@belalabusultan5911]

Emily, Lorenzo, Frank, and Rose is the classic combo.... (there are some episodes with food experts other than Rose.) Emily: so we buy the ready ingredients, put them together, and in 5 minutes the dish is done. Lorenzo: laughs at everything, makes chopping onions funny. Frank: plants the trees he will take ingredients from, dries the sea to make the perfect salt, mine iron for his cooking wares etc.... Rose: tells Bio-Chemi-Physical ood reactions that most people don't understand, but her smile makes us listen anyway.

[@Niklas.Salkin]

I would love if everyone would come together at the end and try every version

[@haileydawn1271]

As a fellow east coast Canadian I’m just glad no one used shredded cheese instead of cheese curds 😅

[@Viennery]

I like to refer to those as “Sad poutines”, because you wanted poutine but are sad that you didn’t have curds

[@coralie288]

You can't get curd cheese in Japan, so the only time I went to that Canadian restaurant and got their poutine, they had it topped with shredded cheese. I know there's a guy who makes curd cheese onceevery few months, but you can only order a huge amount of it and it's expensive. Like $50 for 1kg or something... And it's shipped frozen! What's the point to pay for frozen cheese curds without a squeek and that's not freshly made? 🙄😔

[@bruhsauce644]

if the cheese melts, you dont have poutine, you have fries with gravy and cheese (and some other toppings)

[@pepperspray7220]

@@coralie288try to get a block of cheese and cut it maybe?

[@MGD313]

Every time Lorenzo laughs in these videos, an angel gets its chicken wings.

[@Drnaynay]

Well said!! That's a LOT of wings!

[@belalabusultan5911]

this made 0 sense, but I still agree lol.

[@edith1315]

😂

[@markly5460]

@@belalabusultan5911 iCarly reference

[@remotecontrol27]

Emily is actually the only one who made an authentic Canadian poutine. It has to be basic brown gravy, with squeaky cheese curds. The frozen fries were probably not the best move, but she could have fried them and it would have been perfect! I wish the other chefs would have tried to stay authentic and just showed different techniques instead of making something completely different than poutine. The level 2 chef’s curds didn’t squeak because he got the wrong kind. And the level 3 also did it inauthentically, you don’t toss a poutine together and it’s not supposed to be fancy. Go Emily!

[@SamGiles]

Not going to lie, but Chris's looks absolutely divine. What a great addition to the show!

[@ginnyweatherbee7941]

Lorenzo’s cheese probably didn’t squeak because it’s aged cheddar and not a young cheese. Emily’s looked so good

[@JordanScruggs]

Loving how my love for Emily has only increased since her first appearance. That being said her being Canadian makes a lot of sense.

[@ardendolas]

25 seconds in, and I already love the vid, all thanks to Emily giving PROPER credit to Quebec for the origin of poutine! Too many videos just straight up call it "a canadian dish". Merci Emily!

[@jujubees]

Exactly! I'm so sick of Canadians appropriating our culture by way of the poutine!

[@SAPHtheGOAT]

I agree I dont like it when they that

[@greydivision]

I'm Québécois. Quebec is in Canada. It is a Quebec dish, which makes it a Canadian dish. Imagine, by your logic, nothing is actually Canadian!

[@markly5460]

@@jujubees wait isn't Quebec in Canada? lol

[@jsho574]

Seems like rose's segment has been cut down. It's a shame, I liked when they had more time to go over things for everyone at each step.

[@Megarobotsquadron]

as a fellow Canadian, I'm all over Emily's. Poutine should never be fancy. This is her finest moment

[@Jasonx9897]

as a canadian the one I want to try most is Emily's

[@SAPHtheGOAT]

Same

[@jaden2485]

chris' fries, lorenzo's gravy and emily's curds is all a poutine needs!!! no fancy duck or cheddar

[@vivijd14]

100%!!!! Homemade gravy, fresh curds and homecut fries. Simple and hearty.

[@Peanut1984]

As a Québécois, I think level 2 and level 3 chefs just overdo it! Keep it simple, guys! If you want to compare three recipes, they have to he similar! Keep weird poutines for La Banquise! 🤪

[@baybiikiki]

Not La Banquise!!! Lmfao 🤣 Mais c’est vrai… that or Eat Dirty Dogs.

[@PLSGuitar]

Yep...aged cheese in particular is a big no no. You need that fresh squeaky curd

[@dantethunderstone2118]

Câlice. C’est simple, frite dans une bol, fromage pis la même sauce que le casse-croûte utilisé pendant 60 ans Aucune raison pour changer sauf peut être pour un peut de bacon

[@marylambert3046]

@@dantethunderstone2118 omg je pense la meme chose les deux autres cest pas des poutines

[@meowdee]

At least there wasn’t shredded cheese… 😂

[@shaman9]

When food gives you "I miss my mom" vibes, you know it's good

[@richardvictoria626]

i love that she said its a french canadian dish from quebec i think it hits all the marks

[@curtism-w6b]

I literally almost cried when Emily hummed O Canada 😂

[@Gaga4ourGaga]

“I don’t think anyone eating Poutine is worrying about their cholesterol” can confirm as a ‘Canadian’

[@elysabethgodin9965]

I'm from Quebec, THE origin of poutine and the best poutine is the simplies, fries, gravy, cheese chick chick

[@SAPHtheGOAT]

Yes im also from Quebec and I agree sckouik sckouik

[@CeliaHakusho]

While all these poutines are good in their own way, Emily nailed it. Poutine isn’t meant to be fancy. It’s fast food at 1am.

[@canaisyoung3601]

Yeah, but there are stories of 1AM fast food and trashy working class food being turned gourmet. Like shrimp and lobster.

[@PenguinSebs]

Poutine is-in my humble opinion-a dish that benefits from being really simple and low-cost.

[@ItsAstridEh]

That level 3 poutine looks terrible. You aren't supposed to toss a poutine! Part of what makes poutine great is that it's not all the same fry texture; you get some that are still partially crispy at the beginning that you can eat with your hands and at the end it's all a big wet mess.

[@kevinperron5767]

I mean... id eat it but yeah i agree

[@Baasudei]

His version is essentially a duck entrée with how he repurposed different elements to make it. It's clever cooking and I'm sure the taste is phenomenal, but its using poutine elements as garnish so yeah when you expect an actual poutine its a bit odd

[@Heartwing37]

Knowing that Emily gets promoted to a Level 2 makes me happy and feels a little like a time traveler…

[@o1l2i3v4i5e6r7]

Loved the video! A bit of history about poutine : this is a working-class dish created in the province of Québec around the middle of the 20th century. As the dish itself is a bit rough around the edges and was mostly consumed by francophones at the beginning, poutine was often a symbol used by the anglophone upper class to mock French Canadians. Not until recently did the poutine garner international attention and appreciation. We are happy in Québec to see this symbol of Québecois culture being brought up to the international stage, but I think it would be more appropriate to label it a "Québécois" dish rather than a "Canadian" one.

[@zip5644]

Don't need to single out the anglophone upper class here. It was all upper class people. Francophone included. Poutine until recently has been a working class meal for anglophones and francophones.

[@tiacho2893]

C'mon cheddar cheese on poutine? My normally polite Canadian self wants to drop the hockey gloves!!!

[@FlagCutie]

Rose is right, the Squeak is essential for a good poutine!

[@TruePositivity]

That canadian flaglet was the **chef's kiss** essence of the entire dish

[@Bizzareshorts]

As a Canadian I like Emily’s the most it’s such a classic and never disappoints

[@thebloc3195]

the squeak in the cheese curd is directly related to how fresh the curd is and if it's been refrigerated or not. Fresh Cheese curds are usually on the counter or outside the fridge in cheese shops here in MTL, because the second they get refrigerated they start losing their squeak. Poutine is a working class dish, adding all these fancy extras are ruining it imo. All you need to make a good poutine is fresh curds, double fried fries and a good chicken gravy

[@zip5644]

walking into a depanneur on a roadtrip and grabbing a bag of moist soggy cheese curds that squeak with every bite is a montreal/quebec essential

[@JeremyBowkett]

When Emily planted our flag on her poutine, I almost cried. Way to represent! 🇨🇦 Lorenzo and Chris, your poutines looked superbad, and I can only imagine how good they were, but I'm giving this one to the home team. Emily, I hope you called your mom after.

[@DJcMugaba]

Chapeau à Emily! Elle a su garder le vrai essence de la poutine. C’est un plat de comfort. Tu vas au resto pour manger une poutine de luxe, mais tu te prépare une poutine à la Emily à la maison (sans le drapeau canadien)

[@guillaumecorbin8133]

Emily's perfect. Lorenzo's a bit different, but still legit. I'm not sure about Chris'. First, truffle oil? Second, the cheese curds, even if homemade, really don't look like the real deal. The rest should be delicious! Team #fromageskouikskouik

[@SAPHtheGOAT]

Je suis totalement d’accord

[@jordanlatour5942]

As a French-Canadian from Quebec, I think Emily is the only one that made poutine. The other ones made cheesy fries drenched in sauce. Most likely delicious, but they did not make poutine.

[@shinysoui8399]

Le Québec salue vos efforts de Poutine!

[@fairdose]

Montrealer here and Emily’s poutine is the only legit poutine. Level 2 and Level 3 poutines wouldn’t even be served during Poutine Week! Quebec strong!

[@canaisyoung3601]

Would they at least make good Americanized versions of poutine? Or would that be considered cultural appropriation?

[@KrustyDong]

@@canaisyoung3601 American poutine? Does it contain Deep Fried Cheese Curds?

[@marieschneider13]

I think my preference would be Emily's cheese curds and Lorenzo's fries, gravy, and garnish. I think I know what I'm making for dinner!

[@kellysthilaire]

I haven’t watched it yet, but trust my Canadian self, I will eye this video VERY carefully!

[@kirstinmckeown3581]

Lorenzo and Chef Chris made dishes that I would be honoured to try and am sure would be delicious, but Emily made the poutine. I'm in Montreal, it's supposed to be a quick, cheap, and greasy salty heart attack on a plate at 3 am! (Psst, Lorenzo, the squeak is real, and usually eating poutine you already have too much beer on board)

[@alissalatortue5423]

I can't believe this pro chef just mixed the poutine before plating. My heart is bleeding !

[@nocjef]

Emily is the only person who understood the assignment. All of this extra fanfare doesn’t make poutine any better and usually makes it worse.

[@kevinperron5767]

Yup agree

[@alanmcentee9457]

I don't know if they made it worse. They just didn't make poutine. Their dishes might be tasty, but who the heck puts duck on their poutine? Poutine is a side, not the main course.

[@nataliacruz6218]

@@alanmcentee9457 it can be a main course if you add meat, I've had it that way

[@jsanc316]

I would argue you don't understand the purpose of these...

[@alanmcentee9457]

@@nataliacruz6218 Is it poutine if you add meat?

[@bettysue8011]

This show is perfection. Level 1 to give beginners the confidence to try something new, and to give more experienced cooks wee cheaters for a break. Then the 2 and 3 to learn more.

[@frostynips9411]

Emily really is a whole mood

[@pacificcoastbreeze]

I'm a little iffy with Chris' version of poutine. Making your own curds is cool but the whole point is that squeaky texture everyone loves about Poutine as described by Emily, the Canadian, and his is too fresh for the texture. And he uses all these very high quality ingredients and preparations only to just toss everything in a bowl at the end so everything is mixed? He lost me there. A Canadian can correct me on this but isn't the point of a poutine experience is to enjoy crispy fries covered in fresh hot gravy with some parts of the curds melting but dense enough that it still has the squeak?

[@sybhof7174]

I actually like how the level 2 and 3 chef made their own version. It may not be authentic poutine but that way you still get different dishes

[@aubreyboyenko967]

TBH Emily’s would be the only one I would want, such a classic with the cheese curds and brown gravy ♥️♥️

[@samanthashaw6890]

love all of these recipes but in my opinion the best poutine is simple just fries gravy and cheese i think emily’s is the most realistic and classic

[@Ellabf]

I gasped when he tossed the “poutine”

[@RacnJasn]

Big win here for Emily. Nailed it girl! This Canadian comfort food is often made after a night at the pub. Don’t over complicate it. Buddies aren’t waiting for duck to chill lol. Beer is for drinking btw. If there’s beer in my poutine, I tripped heading back to couch for overtime 🏒 Less is more eh 🇨🇦

[@ciram9082]

Loved the episode! And the level 3 was incredibly fancy and extra. I love it when they are like that, it's like they're flexing their immense Knowledge. He should've smoked his potatoes, to make it a callback to the mashed potatoes episode.

[@userrrrthxmas]

When I saw Emily and then Lorenzo I was absolutely distraught that Frank wasn’t the level 3…

[@judithguertin7646]

As a Quebecer, Emily should have been billed as the Level 1 chef of this video. Poutine is Canada's national fast food, so no need to add anything fancy, with only 3 ingredients: fries, chedar cheese curds and gravy sauce. No topping. But I would have mixed Lorenzo's fries and Crhis' gravy to Emily's curds.

[@bytowneboy]

For the first time, Emily for the win!!! Unrefrigerated cheescurds are the way.

[@meighan845]

Thanks Rose for explaining why Emily's and Chris' curds squeaked but Lorenzo's didn't! Loved this episode! ❤️

[@luluczs]

One day, just one day, we will see Lorenzo become a lvl 3 chef

[@Yokocola]

Emily- My Spanish speaking 24/7 taco lady in the farmers market Lorenzo - Tex-Mex Chris - “That’ll be $173.45 plus gratuity.”

[@Matt-nw2te]

Emily’s commitment to Level 1 chef has SAVED poutine!

[@tipsytahls]

Honestly Lorenzo's gravy sounds the best to me, pork and chicken? Yes please

[@danielgauthier1327]

So no one’s gonna talk about how he tossed his poutine like it’s a salad?!?!

[@mattremblay1025]

I'm a big fan of cooking. I have a passion for italian food. I always try to stick to their tradition and the basic of italian food. As a french canadian I now understand even more why it's important. You can make poutine with differents fries (like sweet potatoes fries), you can use differents sauces and you can put whatever you want in. But NEVER use other cheese than cheese curds, please! Other cheese than this one is a shame for us. With that said, great video. It's so great to see our classic food cook by you.

[@theyankeeravenclaw]

Emily humming "Oh Canada" really did it for me 😂❤️

[@alybi9569]

As a québécoise (french canadian), I would say Emily is the only one I could call poutine. Felt pretty insulted when Lorenzo said poutine is always served with thyme or parsley... they just don't understand what poutine is. This is not poutine if it's not basic. Fries, brown sauce (not gravy) and squeaky cheese curds.

[@ardendolas]

I think we've all made, up here, Emily's version, and DON'T EVER let anyone tell you there's something wrong with that! Poutine purists can be so annoying! I don't think I would do Chris' version, as personally I'm not usually a fan of meat in my poutine (exception is a place near me that slays with a pulled pork poutine!), and Lorenzo, I would definitely try the beer soak next time I'm making some at home!

[@ulgenrabishlave4645]

Emily's version is the only acceptable one

[@gilbert6918]

Purists are in every video and it's getting annoying really quick

[@Fellfloete]

Emily rules , forget about the posh- Lorenzo is so unauthentic and Chris simply over the top - it is like fish an chips, best at the harbour, fresh, point.^^ greetings from Germany

[@tracychallice1099]

Okay but Emily is the only Canadian here so she shot up 2 levels and knocked everyone down whether or not you guys want to admit it

[@MlleFunambuline]

I LOVE that the chef made cheese curds, but truffle oil and a perfect egg? 2018 wants its Poutine back.

[@peteyandjaydee]

Emily's poutine reminds me of my highschool's poutine, and I live for that poutine

[@paulroberts8479]

Video needs to be redone with Canadian level chefs! Emily for the win!

[@belalabusultan5911]

Lorenzo used Ketchup, and Emily didn't..... there must be a glitch in the Matrix 😜 but in all seriousness, all the dishes look delicious, and I would eat any of them as a heavy meal.

[@mariefrancemontpetit]

As a person from Quebec, I can say there is one level missing: a straight up greasy spoon diner poutine, something between the frozen fries with packet gravy and the one with fancy aged cheddar and fresh thyme and parsley: hot thick brown home fries, house made brown gravy, squeaky cheese curds, nothing else, preferably after a night of drinking. We never make it at home...

[@swordsaver]

All three look delicious and I would gladly eat any dish. Emily for sure has the old school way done right. That duck poutine looked amazing.

[@mechadoggy]

5:17 Lorenzo: “So I’m adding in a little bit of ketchup” Emily “Did somebody say ketchup?”

[@vieuxsage]

As a Québécois, Lorenzo’s poutine looks the least appealing. If he doesn’t know about the squeakiness of cheese curds, it’s hard to take him seriously in terms of poutine. Very entertaining personality, and I have used some of his ideas in my cooking, but here he blew it, whether it was of his own fault or the producers’. Emily casted stance was your Thursday night, after work poutine, and it’s what a lot of people eat if they don’t buy one for their preferred take out in Québec. Very representative, but you could feel she wasn’t really happy with it, it felt contrived. Chris’ had a real elevated poutine vibe to it, with a conscious effort to keep taste consistent (duck fat for the gravy, duck confit for meat), and I’d love to try it, but I only wish they would have selected one of the many celebrated French Canadian chefs who have elevated the dish to respect the origin of the dish (imagine having a French chef as a level 3 chef for tacos; I’m sure it’d be delicious, but…). Overall, as a Québécois, a somewhat disappointing episode, though that is how poutine is usually portrayed by non Québec media unfortunately.

[@Drake844221]

One of the local cheese companies here in Seattle, Beechers, actually sells their cheese curds at the local grocery stores. I will frequently buy their market herb curds, which come packed in olive oil, with garlic, rosemary, and thyme. I've never used them in poutine, but they are properly amazing, and I love to blitz them up and sprinkle them in with my eggs, and will even sprinkle them into the pan before pouring the eggs in for an omelet. They get nice and crispy, and the oils keep the omelet from sticking.

[@itsgoingtobeok-justbreathe4808]

Beecher's herbed curds are amazing! they were the 1st curds I ever tried and nothing compares