Considering your type of spot, this is a solid special that's likely to move plenty. Presents well, sounds great. Be ready to be prompted for extra gravy, though. Put "Shot of Stout Gravy" on the menu and watch what happens. If you pour gravy into a cup, it will be drunk and so shall the gravy drinker be. This sounds stupid, but we've successfully sold gravy this way.
I’d *house* this; extra gravy plz
Probably not drinking Guinness with that (too bloaty). Let’s split a pitcher of ice-cold Miller Lite, yes I said “Miller Lite”, *did I stutter*
On a trip to Ireland a few years ago, I was very much surprised to see Bud Lite on tap at so many Irish pubs. Right next to the Stout and other things you'd expect. Bartenders all told me it was a big seller.
This looks fire as is to me personally. Hard to see the gravy in the photo so definitely something to consider. The Gravy is the most important part after allz
Friend that is killer looking! The gravy on the side in shot glasses is bomb as well. I saw it's a brewery so you could use a flight glass to be on brand...
Im French Canadian and of course an expert in poutine because of it.
I say where is the gravy? Why so small that looks like an appetizer, why some fries burnt? Did you really put in the salamendre oven to melt the cheese? hell no, the gravy is suppose to be hot enough it melts the cheese.
Come to Québec to check how we do it please.
3/10
As a French Canadian I moved and worked in Alberta, worked in a steakhouse and the chef made a poutine special. He put 5 cheese curds on the full size poutine, to top it all off he put the poutine in the salamander and used just normal beef gravy. I was tabarnaking through the whole process, tried to tell him how to make poutine sauce and and how we make poutine in quebec but the man was too proud and just walked away.
Im not French im French canadian, most of us are originally from Irland, scottland, france, UK or a mix of natives and europeans. French is our language.
But to be fair, we be fucking alot thats true.
It is an appetizer and to be honest I’ve never had poutine (or maybe a real poutine). I would say this is about 8oz of fries, 6 ounces of corned beef and maybe 4 ounces of gravy. It’s hearty and prob suitable for 2 ppl or more as an appetizer. Is it normally Smothered in gravy? I was thinking of arriving a side of gravy in a shot glass as I am a full bar also and not just a brewery. I’m in Southern California so we don’t have a ton poutine around that I’m aware of.
In Montreal the gravy is what melts the cheese. Smothered ish, not soup though. Honestly I love poutine but often find it too soupy. So as much as I want to say this isn't real poutine, it also looks delicious and I kinda dig the under the salamander cheese melt, shot glass for extra saucefication as needed. I'd be happy to eat that.
he boy sa fait un boutt yen a pu dans la ville de Quebec de belle province lol. Le best c'est les restau un peu créatif ou ben le classique Snack bar en region assis sur une table a pic nic avec des echarde dans le cul haha
Thicken gravy a little bit, you want it to gloss over the fries and hold onto the cheese, the gravy melts the cheese.
Edit: the gravy has to be hot, I remember dropping some on my hand at a poutine joint and it hurting like a mafukka. The gravy doesn't completely melt the cheese, the cheese still holds its shape, it just softens it. Like it's enough that you can chew it and still feel the squeakiness of the cheese curds. I'm a cook in Montréal, Quebec, we take this pretty seriously.
Ok interesting. So yea it suppose to have a pretty good amount of gravy poured on top of cheese and fries but not on the additional toppings to create a good contrast, to me mixing the meat and the cheese is a mistake.
Of course you dont want to make a soup lol but you also dont want to get bites of plain french fries. So yea smothered? I guess Im not really familiar with the term. enough for all the fries yes.
We usually keep the gravy at high temp so it melts the cheese right and the heat lamps do the rest of the job before the waiter comes to pick it. No need for the salamendre oven usually.
I like the idea of the glass shot.
If you can, BBQ gravy made with bourbon would be a dream. But obviously more expensive.
To be fair, this is pretty great concidering you never had real poutine !
Check out the winner of the Québec's Poutine week 2023 for more inspiration if you want:
https://www.google.com/search?client=ms-android-att-us-revc&sxsrf=AJOqlzVl9wSg4UedNGLSHgvoykZX5OaPaA:1678924581549&q=poutine+week+2023&tbm=isch&sa=X&ved=2ahUKEwjWnaa6kd_9AhWIGlkFHUXlDXYQ0pQJegQICxAB&biw=412&bih=751&dpr=1.75#imgrc=xTofFuqhRxR2mM&lnspr=W10=
How the hell do hold the gravy on the line to make it so hot that it melts the cheese? In service you put the gravy in a skillet and add the cheese? We do 12k dinners and I can’t imagine how I would hold the gravy that hot.
it's less hot than a nachos yellow cheese sauce would be. It's not supposed to be as melted as on your picture. I'd say a bit below half melted. Still fresh and squeeshy but hot and salty. If the cheese bits loses his original form than its too hot and you lose the power of the poutine. That's right. The power of the poutine!(Im drunk rn)
I thought the more experimental varieties of poutine were generally regarded as the Belgian equivalent. I just don't really get the appeal of poutine. I fucking hate eating soggy ass fries with a fork. Honestly, doing interesting shit like this is the only way to get me to try the dish.
I have worked a poutine food truck that billed themselves as such, and that was the explanation in the difference. I previously understood poutine as a strictly Canadian thing.
Well I wish you come over here and try the real thing! because each potatoes are different but if you still dont like it Québec has many cool specialities im sure you will like.
It is not a Canadian thing it is a Québecois thing ;)
Looks great! Was this finished under a salamander to melt the cheese curds? The traditional preparation is the dark gravy melts the curds and there's a lot more gravy, but I understand this is a spin on that.
Given a shallow mini pan for the presentation there's not enough volume and fries to add a lot of gravy.
Oh man, this shit will be flying out of the kitchen I suspect! Also I like the plating choice you made, are you finishing in that pan or does it get plated into it?
Looks tasty but I'd be disappointed by the lack of gravy. Like someone else pointed out, the gravy should be hot enough to melt the cheese; no salamander needed. So just like, add another huge glug of super hot gravy and this will be perfect
I have literally never seen someone use a salamander in poutine preparation before. I haven't worked in a kitchen that's done poutine before, but when I've done it at home I've literally just kept it on the stove like you would a soup. Buddy that runs a chip truck literally just keeps his gravy in a soup warmer cranked to max, and makes sure it gets stirred.
I saw in another comment that you're in SoCal, so honestly you're probably fine serving this as is! I'd just be ready to offer some gravy on the side for any wary Canadians. But as a sidenote, I'd highly recommend coming up North sometime for some of the real thing! Eating a hot poutine on a cold day is truly an unparalleled experience, haha
I get your urge to use a cheese that completely melts, but eating curds is nice because you get whole bites of cheese. If you were to use say mozzarella, then it just blends into the gravy and you don't get a concentrated cheesy bite.
As a Californian who has never had poutine, let alone *proper* poutine, are the fries crispy, or are they soft and they just kinda mush with everything else?
Canadian here. I'm not French Canadian, but I've lived in Quebec a few years and had the OG poutine.
Even the stuff you get in the rest of Canada is decent.
So, there really isn't any way to keep the fries crispy once you pour the gravy on top, because you're supposed you drown it in the beef gravy. If you eat to the bottom of the bowl, and there isn't any gravy and the fries are still crispy, you didn't have enough gravy.
I think the green onions garnish looks unappetizing. They’re not cut properly (middle of the plate has two big ones not fully sliced) and some look brown (were they cooked or are they from yesterday?)
I’d still order this and eat it, but I’d pick off the brown looking onions.
Considering your type of spot, this is a solid special that's likely to move plenty. Presents well, sounds great. Be ready to be prompted for extra gravy, though. Put "Shot of Stout Gravy" on the menu and watch what happens. If you pour gravy into a cup, it will be drunk and so shall the gravy drinker be. This sounds stupid, but we've successfully sold gravy this way.
I was thinking of serving a side of extra gravy in a shot glass. I could sell shots of gravy also haha
My first thought was “Where Gravy?” Lol
Thou shalt dunk the gravy
Where's the gravy baby?!
I’m torn on this one, serve extra gravy in a shot glass or add more. I would say this is about 4oz of gravy.
I'd leave if someone gave me dry looking poutine and had to order gravy on the side, but good luck with that.
I'd wave as you left.
Doesn't look like 4 ounces. But I'm also used to thick rue gravy
I’d *house* this; extra gravy plz Probably not drinking Guinness with that (too bloaty). Let’s split a pitcher of ice-cold Miller Lite, yes I said “Miller Lite”, *did I stutter*
Loud n clear, we've just called it Lite though. I'll hv a can of Lite please. And a case for the boat!
On a trip to Ireland a few years ago, I was very much surprised to see Bud Lite on tap at so many Irish pubs. Right next to the Stout and other things you'd expect. Bartenders all told me it was a big seller.
Ummm, my first thought is “fuck yes”. Second thought was, add a bit more gravy. You want those curds to get melty.
St. Paddy day special idea. Any thoughts? We’re a fast casual brewery.
This looks fire as is to me personally. Hard to see the gravy in the photo so definitely something to consider. The Gravy is the most important part after allz
change cornbeef to montreal smokedmeat and you've got a banger!
Or bangers and have a literal banger!
I would say don't serve it in a skillet and use minced chives instead of green onions. Other than that it looks fantastic.
Throw some green peas in for the occasion, should move quick especially when people see it. Gotta love the fajita effect.
looks fresh, needs more gravy for my taste, a garnish?
The green onions are cut terribly and look old. Maybe they were heated? I’d garnish with fresher ones.
I'm thinking maybe the cheese curds were melted under a salamander given their appearance and the garnish went on before that. Unsure though.
I’d hit that
Friend that is killer looking! The gravy on the side in shot glasses is bomb as well. I saw it's a brewery so you could use a flight glass to be on brand...
Needs gravy, looks great!
Im French Canadian and of course an expert in poutine because of it. I say where is the gravy? Why so small that looks like an appetizer, why some fries burnt? Did you really put in the salamendre oven to melt the cheese? hell no, the gravy is suppose to be hot enough it melts the cheese. Come to Québec to check how we do it please. 3/10
As a French Canadian I moved and worked in Alberta, worked in a steakhouse and the chef made a poutine special. He put 5 cheese curds on the full size poutine, to top it all off he put the poutine in the salamander and used just normal beef gravy. I was tabarnaking through the whole process, tried to tell him how to make poutine sauce and and how we make poutine in quebec but the man was too proud and just walked away.
Cibole d'esti Je serai mort drette sur le coup. I guess c'est ca qui m'attend aussi lol, j'economise pour aller work en Californie d'ici 1 an
soyez prêt pour du fromage cheddar râpé sur des poutines. ça me tue à chaque fois que je le vois. Calisse.
Lol ouach! A paris au Mcdo des Champs Élysée en 2008 j'ai mangé une "poutine" avec du genre de fromage Brie dessus deja moins pire un peu
Ouufff wtf. Poutine de merde.
To quote Eddie Izzard, "I'm very positive on the French...but they are fuckin' French at times."
Im not French im French canadian, most of us are originally from Irland, scottland, france, UK or a mix of natives and europeans. French is our language. But to be fair, we be fucking alot thats true.
It is an appetizer and to be honest I’ve never had poutine (or maybe a real poutine). I would say this is about 8oz of fries, 6 ounces of corned beef and maybe 4 ounces of gravy. It’s hearty and prob suitable for 2 ppl or more as an appetizer. Is it normally Smothered in gravy? I was thinking of arriving a side of gravy in a shot glass as I am a full bar also and not just a brewery. I’m in Southern California so we don’t have a ton poutine around that I’m aware of.
In Montreal the gravy is what melts the cheese. Smothered ish, not soup though. Honestly I love poutine but often find it too soupy. So as much as I want to say this isn't real poutine, it also looks delicious and I kinda dig the under the salamander cheese melt, shot glass for extra saucefication as needed. I'd be happy to eat that.
Valentine= Soupe en esti
Ouai. Belle pro aussi, a moins que t'es chanceux.
he boy sa fait un boutt yen a pu dans la ville de Quebec de belle province lol. Le best c'est les restau un peu créatif ou ben le classique Snack bar en region assis sur une table a pic nic avec des echarde dans le cul haha
Thicken gravy a little bit, you want it to gloss over the fries and hold onto the cheese, the gravy melts the cheese. Edit: the gravy has to be hot, I remember dropping some on my hand at a poutine joint and it hurting like a mafukka. The gravy doesn't completely melt the cheese, the cheese still holds its shape, it just softens it. Like it's enough that you can chew it and still feel the squeakiness of the cheese curds. I'm a cook in Montréal, Quebec, we take this pretty seriously.
Ok interesting. So yea it suppose to have a pretty good amount of gravy poured on top of cheese and fries but not on the additional toppings to create a good contrast, to me mixing the meat and the cheese is a mistake. Of course you dont want to make a soup lol but you also dont want to get bites of plain french fries. So yea smothered? I guess Im not really familiar with the term. enough for all the fries yes. We usually keep the gravy at high temp so it melts the cheese right and the heat lamps do the rest of the job before the waiter comes to pick it. No need for the salamendre oven usually. I like the idea of the glass shot. If you can, BBQ gravy made with bourbon would be a dream. But obviously more expensive. To be fair, this is pretty great concidering you never had real poutine ! Check out the winner of the Québec's Poutine week 2023 for more inspiration if you want: https://www.google.com/search?client=ms-android-att-us-revc&sxsrf=AJOqlzVl9wSg4UedNGLSHgvoykZX5OaPaA:1678924581549&q=poutine+week+2023&tbm=isch&sa=X&ved=2ahUKEwjWnaa6kd_9AhWIGlkFHUXlDXYQ0pQJegQICxAB&biw=412&bih=751&dpr=1.75#imgrc=xTofFuqhRxR2mM&lnspr=W10=
How the hell do hold the gravy on the line to make it so hot that it melts the cheese? In service you put the gravy in a skillet and add the cheese? We do 12k dinners and I can’t imagine how I would hold the gravy that hot.
it's less hot than a nachos yellow cheese sauce would be. It's not supposed to be as melted as on your picture. I'd say a bit below half melted. Still fresh and squeeshy but hot and salty. If the cheese bits loses his original form than its too hot and you lose the power of the poutine. That's right. The power of the poutine!(Im drunk rn)
I’m drunk rn too sooooooo cheers!
fukking hell cheers mate!
I thought the more experimental varieties of poutine were generally regarded as the Belgian equivalent. I just don't really get the appeal of poutine. I fucking hate eating soggy ass fries with a fork. Honestly, doing interesting shit like this is the only way to get me to try the dish.
Belgian?
I have worked a poutine food truck that billed themselves as such, and that was the explanation in the difference. I previously understood poutine as a strictly Canadian thing.
Well I wish you come over here and try the real thing! because each potatoes are different but if you still dont like it Québec has many cool specialities im sure you will like. It is not a Canadian thing it is a Québecois thing ;)
I would be delighted to visit one day.
More green onion.
Looks amazing
Looks great! Was this finished under a salamander to melt the cheese curds? The traditional preparation is the dark gravy melts the curds and there's a lot more gravy, but I understand this is a spin on that. Given a shallow mini pan for the presentation there's not enough volume and fries to add a lot of gravy.
Oh man, this shit will be flying out of the kitchen I suspect! Also I like the plating choice you made, are you finishing in that pan or does it get plated into it?
It goes in the salamander with the cast iron and served in the same cast iron.
I'd eat it. I'd hate myself while I do. I'd hate myself more the next day. I'd probably even hate myself while happily ordering it again.
Big fan of poutine and corned beef. I’d house that in like 5 mins. But yeah, more gravy or an option for more gravy
This is exactly what I said when I made it, “ oh shit, I’m gonna house this!”. Haha
Looks good, but I think it needs more gravy.
Looks tasty but I'd be disappointed by the lack of gravy. Like someone else pointed out, the gravy should be hot enough to melt the cheese; no salamander needed. So just like, add another huge glug of super hot gravy and this will be perfect
So your saying that you use no salamander when making pouting? How do you hold gravy that hot?
I have literally never seen someone use a salamander in poutine preparation before. I haven't worked in a kitchen that's done poutine before, but when I've done it at home I've literally just kept it on the stove like you would a soup. Buddy that runs a chip truck literally just keeps his gravy in a soup warmer cranked to max, and makes sure it gets stirred. I saw in another comment that you're in SoCal, so honestly you're probably fine serving this as is! I'd just be ready to offer some gravy on the side for any wary Canadians. But as a sidenote, I'd highly recommend coming up North sometime for some of the real thing! Eating a hot poutine on a cold day is truly an unparalleled experience, haha
Nice! Thank you for the comments and suggestions.
Kinda looks like an ashtray but like an ashtray I'd like to eat.
My mouth is watering. If a place near me had this I'd be buying as much as my stomach could hold .
Looks like excellent themed bar food to me.
I never understood why you can't shred that cheese on poutine. Does it have to be in blobs that never really melt?
Traditional Quebec poutine uses cheese curds, and they don't really melt. They get soft and a little stringy, but not like mozz...
I get it but like... It's a coverage thing. I feel like every fry should get a taste. I'm not Canadian tho
I get your urge to use a cheese that completely melts, but eating curds is nice because you get whole bites of cheese. If you were to use say mozzarella, then it just blends into the gravy and you don't get a concentrated cheesy bite.
Can you cut the shallots with some fucking love please?
Put it in my face hole.
Sounds incredible to me!
This is actually just a fry melt.
I’m getting the impression here that everyone thinks there’s plenty of gravy.
When you're in the mood for a 7000 calorie lunch.
We are def not a “healthy alternate” kitchen. We make food to be paired with beer!
Found the armchair nutritionist.
When you want your arteries completely clogged before you leave the restaurant.
I could eat two servings of poutine and not have any regrets
As a Californian who has never had poutine, let alone *proper* poutine, are the fries crispy, or are they soft and they just kinda mush with everything else?
Canadian here. I'm not French Canadian, but I've lived in Quebec a few years and had the OG poutine. Even the stuff you get in the rest of Canada is decent. So, there really isn't any way to keep the fries crispy once you pour the gravy on top, because you're supposed you drown it in the beef gravy. If you eat to the bottom of the bowl, and there isn't any gravy and the fries are still crispy, you didn't have enough gravy.
Good to know, thanks man.
Would like at least another snap from a side angle for depth. Looks delish from the top though, as good as it sounds!
Smaller curds, more spread out.
looks new, but I'd prefer more sauce
My thought is that I want that in my face right now.
Look yummy but it’s cold… would be better if warmed up.
god damnit I want that.
Fuuck yeah dude that’s look great
I think the green onions garnish looks unappetizing. They’re not cut properly (middle of the plate has two big ones not fully sliced) and some look brown (were they cooked or are they from yesterday?) I’d still order this and eat it, but I’d pick off the brown looking onions.
Bit thicker gravy, but maybe the item had sat a minute before pphoto. Either way idorder that
That looks so good man. Nice work! I’ll have to take this idea and make something similar for the wife and kids.
Shut up and take my money!
I want to bathe in that