It's no secret that when it comes to poutine,
Everyone knows the basic ingredients
Some American kid thought he should tackle the monumental task of making a tasty poutine for a school project. Thankfully he had the common sense to come to us through Reddit for help. And we delivered.
The news soon spread and other poutine trainees started to get interested. It soon grew to a full-fledged discussion about the do and don'ts of poutine creation. Canada came to the rescue.
Cheese was the first issue. One user had the gall to ask if they could just use any old cheese. Cheese curds or bust, obviously. Have you ever had a poutine made with grated cheddar? It's honestly kind of offensive. It's an issue of authenticity. They NEED to squeak between your teeth. That's how you'll know.
I cannot stress enough how important it is to melt the cheese. These people are saying that they "have no patience for cold gravy on poutine!" and I am inclined to agree with them.
The consensus on sauce ended with an agreement that neither beef nor chicken gravy is best. A mixture of the two is the way to go. We need the best of both worlds. This is how it's done in deep Quebec. The OG way is the best way.
Order is everything. You don't put milk before cereal. You don't put sauce before the pasta. And you do not put sauce before the cheese. Period.
Quebecers even got a little butt-hurt and felt the need to defend their honor! We had poutine first! Of course it has evolved. Of course other places have made it their own. We are happy to share it with Canada and the rest of the world. But give us our credit where credit is due.