Those sandwiches saved my life a few times in France when I had it with bar sandwiches like the infamous jambon-beurre. I must say though that I have a weekness for the "grec" which is a similiar sandwich filled with gyro (yee-ro). And by gyro I mean the real stuff, not the gross meat-like substance that passes for it in the US and Canada.
Oh, now for some extrapolated reason I want and andouillette sandwich. Darn you, internet!
On a sidenote, the Boston Globe article mentions that: "Now Chez Ashton is a 25-restaurant chain found all over the province. All thanks to poutine."
That's not true. Ashton is exclusively found in the Québec City area. If you ask people in Montreal or Sherbrooke where the nearest Ashton is, they'll probably just look at you funny.
Ashton makes a great poutine (poo-teen)... For a chain. You can probably find a better one at any highway exit between Montreal and Quebec City. In Montreal, the first place people will mention is La Banquise and they do make a really good poutine, but maybe not the best. I believe the best poutine is at Ma'am Bolduc. Others will say Patati Patata. Some idiots even think the best one can be found at Burger King. No matter where you get your poutty though, there is one ingredient that is essential for a real poutine: fresh cheese curds. If it's made with shredded cheese it's not a poutine. It's disco fries.
And oh yeah, the foie gras poutine at Au Pied de Cochon is really fantastic, but what people never mention is that they also make a regular poutine that's much more affordable and really delicious.
Here's a website all about Montreal poutine: http://www.montrealpoutine.com/
P.S. You really shouldn't ruin poutine by having it with Rickard's Red. What an awful, awful beer.
I know Americans aren't too keen on it, but horse meat makes a great burger and so does bison if you don't overcook it. I don't like seasoning my meat too much, but once in a while I'll make a kebab burger. I'll either make a kefta kebab or koobideh kebab and top them with any combination of grilled tomatoes and onions, spinach, arugula, tzatziki, halloum, zaatar, caramelized onions, garlic mayo, hot sauce...
I think I might try seekh kebab, next time.
I'll be planting in a few weeks and am planning on basil, thai basil, rosemary, savory, chervil, tomatoes, green beans, beets, carrots and various lettuces.
Anticuchos!!!
I made this recipe a few weeks ago and it turned out great.
I use it to make kimchi noodles. It's my new lazy go-to dish when I don't really feel like cooking.
For one portion of Asian wheat noodles (udon type) I make a sauce with gochuchang, soy sauce, rice vinegar, sugar and sesame oil. I throw it in a hot pan with the noodles and about 2/3 cup of chopped kimchi. It is often topped off with a halved hard-boiled egg and sliced cucumber.
That's the basic recipe to which I'll often add bean sprouts and whatever vegetables and leftover meat happen to be in the fridge. Pan-fried pork belly works great.
I had that for lunch today and writing this makes me want to have it again.
Having to see the picture for this entry makes me overcome with sadness because I WANT THAT SANDWICH.
I have only ever tried poutine once, so, soooo good... the taste memory lingers on, my mouth is watering once again...
I wonder if I can source curds in the UK...
I want poutine... :(
Merguez rock. Reminds me of the Kosher sandwich place in Casablanca and their outstanding merguez sandwiches. Mmmmmm. I've found merguez in middle-eastern markets around the DC area, if you live in a big American city you just have to hunt down a Lebanese or Moroccan and ask them where they shop...
Gyros with fries are the perfect late-night food in Paris, when you only have one hand to spare for both your fries and your meat, and Middle Eastern vendors are the only places open. Putting Merguez sausage in there sounds amazing! I can't wait to try.
Where can I get a good merguez sausage in Philadelphia?
I've never been to Quebec, but I used to have the most amazing poutine at a Canadian bar in Paris called the Moose. For an American living in Paris, it tasted like comfort food even though I'd never had it before. A great antidote to too many croissants and baguettes - not that I'm complaining!
I'll have to get myself to Quebec soon for the real thing - or at least Brooklyn or Portland!
We live in northeastern Massachusetts, but we drive to Portland Maine to have the poutine at Duckfat. The gravy isn't very vinegary, but the cheese curds are fresh and local, the fries spectacular.
I even named my swirly-colored Maine Coon cat Poutine!
Best poutine I ever had came from a chip wagon on the Gaspe pennisula in Quebec. It was a total meal in a stryrofoam container - the fresh french fries, squeaky cheese, homemade gravy - along with (ready for this?) peas, cabbage, and some other veggie. I looked highly askance at it but man, I would do anything for another serving now!
As a Canadian, I concur- poutine MUST have curds. I can't abide curds in any other format.
Over on the site for the Canadian cartoon "Chilly Beach", be sure to check out the webisode, "Poutine on the Ritz". It's a commercial for Chilly Beach's "only two-star restaurant" in the vein of the older Reese's Peanut Butter Cup ads ("Oh no ... you got cottage cheese in my fries with gravy!" "No ... you got fries with gravy in my cottage cheese!") Mmmm ... tasteless! ;-)
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