![]() ![]() On the most basic level, solid iterations of all three ingredients should guarantee a good poutine. To foreigners, it serves as an emblem of all things Canadian.Īnd while poutine is far from a great point of contention among natives of that country, they resent seeing their culinary culture reduced to one greasy dish.Despite its simplicity, though, that dish is not without its nuances. “You eat it in a hockey rink in Bumblefuck, Quebec.”Nonetheless, Bernamoff, a native Montrealer, serves plenty of it to Americans from all walks of life, and at all times of day, at New York’s Mile End, the delicatessen he owns. ![]() But as anyone who grew up in the Canadian province of its birth is aware, the dish-French fries drenched in gravy and covered in cheese curds-has a time and a place.“You eat it late at night,” he says. According to Canadian Noah Bernamoff, we’ll never know the true origin of poutine. ![]()
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