Poutine According to Anthony

Along with being our esteemed pre-press expert in our platemaking department, Anthony is also our resident expert in all things poutine. Wondering what poutine is and how you can enjoy some of your very own? Anthony is here to the rescue. Poutine is a traditional Canadian dish, originating in Quebec and it involves three basic ingredients near and dear to many people’s hearts – fries, cheese and gravy.

Now, our sources tell us that the best place to get poutine is in Montreal, naturally, at a place called Peel Pub. While you can get poutine in Upstate NY, our restaurateurs are sadly not up to par with the Canadian originators of this fine delicacy. If you’re in Syracuse, you can check out Empire Brewing Company, where they serve up poutine that Anthony gives a rating of “okay”, but he notes that their fries are sliced too thickly. Therein lies the secret to good poutine, folks – thin cut steak fries.

Bearing that in mind, Anthony suggests you cook up some poutine of your own instead of risking a run-in with bad poutine out in the wild. You’ll need steak fries, remembering to ensure they are thinly sliced so you have more surface area to coat with your cheese and gravy. On top of the fries goes a big pile of shredded cheddar cheese – Anthony prefers mild although he notes you might want consider sharp cheddar if you’re into that kind of thing. Drench your cheese-topped fries with beef gravy and you’ll have awesome poutine in no time. Anthony’s secret is that you’ve really got to have warm fries, cold cheese and then warm gravy on top, in that order. If you’re wondering, yes, it’s imperative that your cheese be cold in order for the flavors to meld properly. Traditional poutine often uses cheese curd, so you could give that a whirl, too, but Anthony suggests you give the shredded cheddar a go first. Hungry yet? We are! The entire Boxcar office is now thinking about poutine.

Oh, if you’re not already, you should probably be following Boxcar Press on Twitter where Boxcar Press founder Harold Kyle happily shares endless insight into all things letterpress and occasionally, on days like today, poutine as well.

{Photo from Splitbrain.org}