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Average Rating:
Total Reviews: 6
Showing 1-6 of 6
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By melmurmel
on November 21, 2012
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This is our go-to recipe when we make poutine. It's the best one we've found and we're from Quebec :
We also tried this recipe with homemade lamb stock. OH MY GOD! It will go down in history as the most deluxe gravy.
Quick tip: On the second fry, you MUST bring the temp. up to alteast 350 as per chuck's food network video - we go up to 375 degrees
By marina_altee
on August 20, 2012
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Being a Canadian-born girl and living in the US for 1/3 of my life, finding this recipe made me giddy. I am going to try this here soon. It reminds me of home. There is a place here that makes a version of poutine, but it is so not the same!! Thank you for giving me a taste of home <3
By iFoodieChef
Springfield, MO
on June 08, 2012
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Great Recipe! Love Poutine and Chuck is one of favorite Chefs.
By njwyldewoman
Gibbstown, NJ
on March 29, 2012
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Very yummy ! Cheese curds can be tough to find though. I have used shredded mozzerella or packaged cheddar cheese crumbles and they work fine and tase great.
By DaveInClearwater
Clearwater, FL
on October 27, 2011
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The recipe is great except in the text above: after frying the potatoes for a couple of minutes at 250 degrees...while they are draining you turn the heat up to about 360 degrees for the final crisping. Love fries and gravy and adding the cheese curd is just over the top!!
By twocookingmoms
Brainerd
on June 08, 2011
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It was a really good recipe, We thought that the potatoes were softer than we like and since we are from the US we would prefer that the gravey be thicker. All-in-all it was a great recipe and we will definatly make it again!