#Pulled Pork Poutine
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National Poutine Day
In Canada, particularly in Quebec, poutine is a staple food, if not also an iconic one. It has become a popular food in America as well as in other countries, and we celebrate it today, on National Poutine Day. Standard poutine is made up of fresh-cut french fries, squeaky fresh cheese curds, and brown gravy, but there are many variations of the dish. Among other possibilities, the name may have come from the word "pudding," which is spelled pouding in French, or from poutine, which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the French-dominated regions of Quebec and New Brunswick, but as "poo-teen" elsewhere.
According to the most widely known and accepted story, poutine was first served at L’Idéal (Café Ideal)—a restaurant that later changed its name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town of Warwick, in Arthabaska County, Quebec, a town known for producing squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds on top of his fries. The restaurant owner, Fernand Lachance, supposedly replied, "Ça va faire une maudite poutine," which roughly translates to "That's going to make a dreadful mess." A variation of the story says that Lainsesse asked for the curds and fries to be thrown together in a paper bag, upon which Lachance looked into the bag and said, "This is poutine." The dish started being sold in a bag and soon caught on. Patrons began adding ketchup and vinegar to it. In 1963, Lachance began serving it on plates. Customers soon noticed that the fries got cold quickly, so Lachance added gravy to keep them warm.
According to another story, poutine was created by Jean-Paul Roy, owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec. He had been serving a dish of gravy and french fries called patate-sauce since 1958, and in 1964 noticed that some of his diners were adding cheese curds to it. He soon added a dish that contained all three ingredients and named it fromage-patate-sauce.
No matter how poutine got its start, it soon could be found being sold as street food in Canada. By 1969 it was being sold in Quebec City at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it was being sold in Montreal by 1983. By the early 1980s, it had become a widely popular street food in Ontario and Quebec.
It made its debut in Canadian chain restaurants in 1985, appearing on the menu at Frits, a now-defunct Quebec-based chain. By the 1990s, poutine had reached mass popularization in the country, after its inclusion on the menus of other chains. It first appeared on a Burger King menu in 1987 in Quebec, and soon spread to other locations of the chain. The same happened with McDonald's in 1990. Canadian fast-food chain Harvey's debuted it on menus across the country in 1992.
But poutine wasn't to remain only as street food and fast food. By the early 2000s, it was appearing in high-end Canadian restaurants. It was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it was topped with foie gras. Other high-end Montreal restaurants followed suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.
Some Canadian restaurants have made poutine their main focus. La Banquise in Montreal began serving it in the 1980s. They started with the standard version and an Italian version with bolognese sauce instead of gravy. They have since expanded to serving 30 types. Smoke's Poutinerie was started in Toronto in 2008, the first poutine-only restaurant in that city. Other poutine-only restaurants that followed in Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.
Poutine made its first foray into the United States in New Jersey and New York, where a variation of the recipe called "Disco Fries" became popular. This version substituted mozzarella or cheddar cheese for the curds. Poutine has since become relatively common in the States, and took hold in other countries as well, such as the United Kingdom and Russia.
As mentioned, there are various types of poutine besides the usual french fries, cheese curds, and gravy combination. Different types of potatoes, cheese, and sauces can be used. Italian poutine may use spaghetti sauce instead of gravy; veggie poutine is made with mushroom sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.
Festivals devoted to poutine are held across Canada throughout the year. Montreal, Ottawa, and Toronto are some cities that hold them. On National Poutine Day, events are held and specials are available at restaurants in countries like Canada and the United States. For example, My Meatball Place in Toronto has given away free samples of meatball and vegan poutine, and The Hops Spot in Syracuse has offered half-price poutine. With so many types of poutine—and so many restaurants that serve it in some parts of the world—there is no reason to remain hungry on National Poutine Day.
How to Observe National Poutine Day (Canada)
Here are some ideas on how to celebrate the day:
Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.
Check if there is a place near you that serves poutine.
Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.
Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.
Eat some poutine at Harvey's or at another fast food restaurant in Canada.
Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.
See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.
Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.
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#Poutine 911#Le Roy Jucep#the original one#Drummondville#Québec#travel#summer 2015#food#fries#cheese curd#gravy#restaurant#Poutine the Works#Bacon Double Cheese Poutine#Pulled Pork Poutine#Butter Chicken Poutine#Meat Lovers Poutine#National Poutine Day#Canada#NationalPoutineDayCanada#11 April#street food#vacation#2018#2012#Montréal
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Poutine
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Pulled Pork Sandwich and Baked Beans Poutine from The Heartbreak Chef
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Pork - Pulled BBQ Pork Poutine
For the best flavor, try this recipe for Pulled BBQ Pork Poutine, which is finished with delicious cheese curds and bread and butter pickles.
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Recipe for Pulled BBQ Pork Poutine
Make this all-star Pulled BBQ Pork Poutine recipe that is topped off with delicious cheese curds and bread and butter pickles for the ultimate taste! 1/2 teaspoon salt and pepper, 4 russet potatoes cut into wedges, 1 cup water, 1 sheet Reynolds Wrap Aluminum Foil, 1 pork shoulder roast, 1 Reynolds Slow Cooker Liner, 2 cups smoky barbeque sauce, 7 tablespoons olive oil divided, 1 cup diced bread-and-butter pickles, 1 cup Cheddar cheese curds
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Potato thoughts.
So there I was, making an admittedly lazy and low-effort dinner, when I was (as I so often regretfully am) reminded that I am an absurd human animal and this thing that I am doing, that I consider functional and everyday, is in fact batshit insane.
Not the cooking itself (admittedly also batshit, but for more pedestrian, i-am-bad-at-life-skills reasons), but the sheer variety involved in what I consider a lazy and low-effort meal. First, the base matter: Potatoes, onions, and chicken wieners. Two root vegetables, one animal. Okay. Then, the lubrication: a mix of sunflower and sesame oils. All right, seeds added; a common omnivore dietary supplement. Then, the flavorings: Garlic (still a root), chili paste (wait, that pepper that wants to harm you?), 1/4th of a beef stock cube (a boiled, powderized entire other animal), salt and pepper (seeds and minerals!) and ketchup (the fruit of another plant that wants to harm you, a grain alcohol fermentation byproduct, and whatever taxonomic hell white sugar is).
Even for an omnivorous species, like, what the hell is this?
Most other animals on Earth specialize into a dietary niche and ride that single diet off into the sunset. Where variety appears, it’s opportunistic and frequently involves insects, which human omnivores paradoxially avoid. It’s rare as hell to find an omnivore with a 50/50 plant/animal diet (i can only recall the maned wolf right now), and even in other opportunistic omnivores, there’s one thing that forms the base of their diet, and everything else is just sort of consumed when you find it. No other creature goes so out of its way to invade and exploit other niches. No other creature looks at the bright red mouth-pain bush and thinks, “How do I extract nutrition from this?”
And because I’m in a lazy potato mindset, I feel like extrapolating this to the rest of the universe. What if this weird mega-omnivorousness isn’t just bizarre for Earth, but bizarre for everywhere? What if most of the other life in the galaxy works like the life on Earth - one staple foodstuff, opportunistic scrounging if it’s available, but primarily a single thing?
What happens if we meet?
Imagine a future where everything goes right. Humans travel to the stars, meet our neighbors, and we get along. Imagine three human drifters kicking around a space station, looking for work, and imagine they get picked up as crewmen on a passing freighter staffed by accommodating aliens who’ve never seen a human before. Imagine being the alien quartermaster, trying to update the manifest with whatever the Human Food turns out to be. Imagine them asking these humans what they want to eat.
One guy’s been surviving off of ramen noodles for the last few weeks while waiting for work to pick up, and, like, he’s alive, he’s been taking a multivitamin, but he’s been seriously considering engaging in space piracy if the result was a good paella. One person keeps wanting to eat better, but they’re half a year away from home and have absolutely no self-control yet: the Spacey’s down at Dock 9 just demoed a pulled pork poutine that they’ve been eating like three nights a week, and the only thing they can actually cook for themselves is lasagna. One girl is lactose and gluten intolerant and has been kept going via fried mushroom-and-onion omelets and unagi rice, but she’s got an ersatz homebrew setup in her room, one’s just at the start of its fermentation cycle, and she’s got all the materials for fish sauce and doesn’t want to just abandon it.
Meanwhile, the alien quartermaster eats food. Like, there’s a grub, named “food”, that every member of their species eats, sometimes with a green broth for supplementary calcium and copper. They’ve never had opinions about food, never wondered if they liked eating food, they just ate it. There’s 38 crates of food grubs flash-frozen just before pupation in the hold. They don’t know what kind of grub a “ramen” is or why this human is angry at it. They don’t know why you would intentionally create and consume flavored medical cleaner. They have passed by Spacey’s once, and it scared them.
After looking up what a “pursuit predator” is, the quartermaster sources 30 live salmon and releases them into their ship’s water system. The humans neither pursue nor predate upon them. The humans display qualities of omnivores, exclusive carnivores, detritivores, granivores, fructivores and more, sometimes all at once, sometimes fluctuating day by day. In frustration, the quartermaster orders 50 pounds of “pulled pork poutine” from Spacey’s; one of the humans eats it exclusively, which causes them to vomit, after which they continue eating the poutine. Two of them try the food-grubs; one human declares them inedible, and the other says it’d be fine with some soy sauce.
The stars are wild and wide. There is such variety in the universe, and the humans apparently want to eat all of it.
#pulled pork poutine is so good though#my own dinner was passable at best#ah hell soy sauce actually would have improved it
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Food items tried today for the Knott's Berry Farm Boysenberry Festival: French toast cheeseburger with boysenberry syrup, boysenberry cider and boysenberry vodka mule, pulled pork on top of pan de Elote, Boysenberry margarita and Mango Margarita, Boysenberry chicken wings with Boysenberry Tropical IPA and Boysenberry Shortbread Ale, Boysenberry beef chili poutine. Favorite foods were the burger and poutine and the Boysenberry margarita and cider.
#knotts#knotts berry farm#boysenberry festival#boysenberry#margarita#poutine#chicken wings#theme park#cedar fair#kbf
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I'm calling it Cowboy Poutine, cause I used pulled pork, thickened pork broth as the gravy and smoked Gouda instead of cheese curds
Source: https://reddit.com/r/foodporn
http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart
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National Cheese Curd Day
National Cheese Curd Day was created by Culver's, a fast-food restaurant that started in Wisconsin that is located mainly in the Midwest, that as of 2020 has restaurants in 25 states. One of their most popular menu items, their cheese curds, are made with white and yellow Cheddar cheese. The fresh cheese curds—which they source from LaGrander's Hillside Dairy in Stanley, Wisconsin—are breaded with their signature blend of herbs and spices and then deep-fried. Culver's sold over 17.7 million orders of cheese curds in 2015, and over 28 million orders in 2018. During the month of October, when they hold National Cheese Curd Day, they offer chances for people to win cheese curds and other prizes. They've even given away a year's supply of cheese curds as their grand prize.
Cheese curds are popular in the Midwest, particularly in Wisconsin. They also are common in Quebec, Canada. Cheese curds are fresh, made by separating the curd from whey during the cheese-making process. Instead of going through the whole process, where a block of cheese is made, a solid curd of cheese with a milky flavor is formed. Cheese curds are mainly made of young Cheddar, either white or yellow, although some are made from mozzarella, Muenster, Colby, or Monterey Jack cheese. Fresh cheese curds are moist and rubberlike and will squeak when eaten when their elastic protein strands rub against tooth enamel. They begin losing their squeakiness after 12 hours and are no longer considered fresh about two days after being made. They are rather mild in flavor with a bit of saltiness and are often flavored with dill, garlic, spicy Cajun, taco seasoning, ranch, or jalapeno.
Cheese curds are commonly eaten as a snack or appetizer. Not only can they be eaten fresh, but they can be deep-fried, after being covered with a breading or batter—sometimes a beer batter. They are often then dipped in marinara sauce, ketchup, or ranch dressing. Deep-fried cheese curds are popular at state fairs, carnivals, and bars. They are also common at some fast-food restaurants, Culvers and A&W being two that offer them. Cheese curds are also used to make poutine. No matter if you eat deep-fried cheese curds at Culver's today, or enjoy them somewhere else or made in another manner, you are sure to find National Cheese Curd Day most enjoyable!
How to Observe National Cheese Curd Day
Some ways to observe National Cheese Curd Day include:
Pick up some cheese curds at Culver's. Watch their social media accounts for chances to win cheese curds and other swag.
Have some cheese curds at another restaurant, at a bar, or at a carnival or fair.
Pick up some fresh cheese curds at a store or shop, or make your own.
Make your own deep-fried cheese curds.
Plan a trip to the next Cheese Curd Festival.
Source
#Pulled Pork Poutine#National Cheese Curd Day#street food#restaurant#travel#Canada#Le Roy Jucep#Poutine 911#Drummondville#Québec#Montréal#vacation#original photography#15 October#NationalCheeseCurdDay#Meat Lovers Poutine#Butter Chicken Poutine#fries#gravy
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TIL they only added poutine to the merriam webster dictionary nine years ago and now I'm craving a good poutine with pulled pork
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Tagged by @peridotite, thank yooou!
favorite time of the year: summer because I love not dealing with seasonal depression and actually feeling alive 😌
comfort food: I’m not much of a comfort eater tbh, but definitely something cheesy. Maybe pizza?
do you collect something: gemstones lmaooo
favorite drink: iced coffee
current favorite song: no plan - hozier
last series: I still haven’t watched anything else since our flag means death
favorite colors: pink and orange
last song: walls could talk - halsey
last movie: I think I watched sea beast a couple weeks ago??? I’m not a big movie watcher
carving: pulled pork poutine from Montanas
currently working on: HA, actually working on something? Unheard of. Yeah no, nothing right now, I’m kind of in a creative lull and it sucks but I’m trying to not put too much pressure on myself if I’m not feeling it
Tagging @ramus-mortium and whoever else wants to do this!
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I see it is time to teach you about the Canadian Treats And Snacks
Ketchup Chips - potato chips with a salty tomatoey dust on them, they're okay-ish but I prefer all dressed
Poutine - originally just frenchfries with gravy and cheese curds, but now you can get themed poutine (instead of gravy you can now get it with pulled pork, sometimes a taco themed one w ground beef n salsa, chili on top is a common one too)
Nanaimo Bars - A three-layered dessert often sold at bakesales or eaten during christmas. The bottom layer is like a soft cookie with chocolate and coconut (and sometimes nuts), the middle layer is like a custard, and the top layer is a very thin layer of milk chocolate! They're then cut into rectangles or squarwa.
Maple Syrup - tha syrup from tha maple tree, thicker than other syrups (in girlguides, canadian girl scouts, its common to get a clean sheet of snow and roll the snow up on a popsicle stick along with maple syrup to make like a frozen syrup popsicle)
Beaver Tails - fried, airy dough that's in the shape of a beaver tail. Often surved with icing sugar or cinnamon-sugar on top! It's our fair food!
Fry Bread - fry bread is just bread made by frying it in a pan, it can be eaten with sweet foods like honey or jam OR it can be eaten with beef and vegetables. Fry bread has a very complicated history too. If I remember correctly, it was introduced to the Navajo by the colonizers when forcing them to move territories. It kept them from starving, but deprived them of needed nutrients. It's still made today, though i haven't had it myself.
Canada Dry Gingerale - a white pop (or "soda") that's similar to sprite but it's better, it's like the ultimate mixer
Coffee Crisp - a chocolate bar with wafers in it and a slight coffee flavor. In the UK, they have the same thing made by the same company but its called "Toffee Crisp" and its just the same but toffee flavored.
Hawkins Cheezie - similar to cheese puffs but crispier and crunchier and the cheese flavor is overpowering (in a good way some how)
Hawaiian Pizza - This is just pineapple and ham on pizza, which I thought was an American food?
oh these all sound fantastic honestly. and yeah i think hawaiian pizza is an american invention? honestly i don't know lol. i did know that one and a few others, but beaver tail had me completely stumped.
#i wanna try a nanaimo bar now#anyway i 100% thought beaver tail was an actual beaver's tail for a hot second#but i figured that probably didn't make sense#aren't real beaver tails just fat reserves anyway. well i guess people do eat that kind of thing#animal fat is a bad sensory experience for me so i can't quite imagine how people would eat it but#i digress#i might be very wrong lol
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What I ate yesterday: nachos w pulled pork, tomatoes, sour cream, barbecue sauce, black beans, spicy peach salsa, chives, cheese, and red onions. Then I also had poutine w sour cream, chives, gravy, fries and cheddar cheese curds
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Ok I did my Halloween event today. Roommate and I were Bert and Ernie and it was very fun. Had a pulled pork poutine that blew my tits clean off.
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