Editing Poutine (section)

==Recipe==
[[File:LaBanquise.jpg|thumb|[[La Banquise]], a poutinerie in Montreal, serves more than thirty varieties of poutine.<ref name="SemenakBanquise"/>]]
The traditional recipe for poutine consists of:
* [[French fries]]: These are usually of medium thickness and fried (sometimes twice) such that the inside stays soft, while the outside is crispy.<ref name="OliverTips" />
* [[Cheese curds]]: Fresh cheese curds are used to give the desired texture. The curd size varies, as does the amount used.<ref name="EdmistonSqueak" />
*Brown [[gravy]]: Traditionally, it is a light and thin beef or chicken <!--unsourced: veal or turkey-->gravy,<ref name="OliverTips" /><ref name="OxfordCompanion"/> somewhat salty and mildly spiced with a hint of pepper;<ref name="SemenakBanquise"/> or a ''sauce brune'',<ref name="GollnerBest"/> which is a combination of chicken and beef stock<!--not sourced: a variant originating in Quebec-->.<ref name="OliverTips" /><ref name="foodrepublic.com"/><!--unsourced: These sauces typically also contain [[vinegar]] or a [[Flavour enhancer|sour flavouring]] to balance the richness of the cheese and fries.{{citation needed|date=June 2014}}--> Poutine sauces ({{langx|fr|mélange à sauce poutine}}) are sold in Quebec, Ontario, and [[The Maritimes|Maritime]] grocery stores in jars or cans and in powdered mix packets; some grocery chains <!--like [[Sobeys]]--> offer their own house-brand versions. Many stores and restaurants also offer vegetarian gravy.<ref>{{cite web |url=http://604now.com/2014/05/8-places-to-find-vegetarian-poutine-in-vancouver/ |title=things to do, people to see, places to go |publisher=604 Now |date=15 May 2014 |access-date=15 June 2014 |archive-url=https://web.archive.org/web/20140517120518/http://604now.com/2014/05/8-places-to-find-vegetarian-poutine-in-vancouver/ |archive-date=17 May 2014 |url-status=dead }}</ref>{{efn|Brown gravy, as Americans use the term – consisting of flour, butter, ketchup, mustard, Worcestershire sauce, and beef broth<ref>{{cite web |url=http://grouprecipes.com/83623/basic-all-american-brown-gravy.html/ |title=Basic All-american Brown Gravy Recipe |date=1 Jan 2011 |access-date=12 May 2022 |archive-date=5 November 2022 |archive-url=https://web.archive.org/web/20221105195551/http://www.grouprecipes.com/83623/basic-all-american-brown-gravy.html/ |url-status=live }}</ref>{{failed verification|date\May 2022|date=May 2022}} – is not an appropriate substitute for proper ''sauce brune''.}}

To maintain the texture of the fries, the cheese curds and gravy are added immediately before serving the dish. The hot gravy is usually poured over room-temperature cheese curds, so they are warmed without melting completely.<ref name="SemenakBanquise"/> The thin gravy allows all the fries to be coated.<ref name="OliverTips" /> The serving dish typically has some depth to act as a basket for the fries so that they retain their heat.<ref name="ArmstrongQuebec"/>{{rp|195}} It is important to control the temperature, timing, and the order in which the ingredients are added to obtain the right [[mouthfeel|food textures]]—an essential part of the experience of eating poutine.<ref name="poutinedynamics"/>

Freshness and juiciness of the curds is essential. Air and moisture seep out of the curds over time, altering their acidity level. This causes proteins to lose their elasticity, and the curds to lose their complex texture and characteristic squeaky{{efn
|name=b
|Cheese curds are also known as [[squeaky cheese]].<ref name="PostMany"/> The fresher the curds, the louder they squeak when chewed.<ref name=poutinedynamics/><ref name="EdmistonSqueak"/> In ''The Wall Street Journal'', Adam Leith Gollner described chewing fresh curds as "like a rusty doorhinge swinging open between your teeth".<ref name="GollnerBest"/> Those from the Centre-du-Québec region do not consider a poutine authentic if it does not squeak.<ref name="OliverTips" />
}} sound when chewed.<ref name="EdmistonSqueak" /> The curds should be less than a day old, which requires proximity to a dairy.<ref name="GollnerBest"/> While Montreal is {{convert|60|km}} from a cheese plant in [[Mirabel, Quebec|Mirabel]], restaurants and specialty cheese shops outside of dairy regions may be unable to sell enough curds to justify the expense of daily deliveries. Furthermore, Canadian food safety practices require curds to be refrigerated within 24&nbsp;hours, which suppresses the properties of their texture.<ref name="EdmistonSqueak"/> This has resulted in ''poutineries'' which specialize in the dish; busy poutineries may use {{convert|100|kg}} of curds per day.<ref name="SemenakBanquise"/> Poutineries which are too distant from dairies<!--e.g.: Caribou Poutine in UK--> may make their own cheese curds on site, in batches every few hours, to ensure a fresh and steady supply.<ref name="WoodsTreasure"/>

===<span id="Regional variations"></span>Variations===
[[File:Poutine.JPG|thumb|Poutine made with thick beef gravy on french-fried potatoes with fresh cheese curds is a style commonly found outside Quebec.|alt=Poutine with a thicker beef gravy]]
[[File:Pierogi Poutine.jpg|thumb|Polish-inspired poutine with [[pierogi]] instead of French fries]]
[[File:Lobster poutine.jpg|thumb|Lobster poutine in [[Dartmouth, Nova Scotia]]]]

The texture, temperature and viscosity of poutine's ingredients differ and continuously change as the food is consumed, making it a dish of highly dynamic contrasts<!--, which creates a rich and memorable sensory experience-->. Strengthening these contrasts, superior poutines are identified by the crispiness of the fries, freshness of the curds, and a unifying gravy.<ref name="poutinedynamics" /> Even small variations in ingredients or preparation—the oil used for frying, the origin of the curds, or spices in the gravy—can result in a distinctly different experience of eating the poutine.<ref name="poutinedynamics" />

Some recipes eliminate the cheese, but most [[Québécois people|Québécois]] would call such a dish a {{lang|fr|frite sauce}} ({{langx|en|french fries with gravy}}), not poutine. When curds are unavailable, [[mozzarella]] cheese may be an acceptable alternative.<ref name="OliverTips" /> Shredded mozzarella is commonly used in Saskatchewan.<ref name="SharpGooey" /><!--unsourced Shawinigan and some other regions have ''patate-sauce-choux'' where shredded raw cabbage replaces cheese.{{cn}}--> Sweet potato may be used as a healthier alternative to french fries, adding more dietary fibre and vitamins.<ref name="MichaelPlayful"/>

Poutineries, like Montreal's La Banquise, which is credited for much of the innovation and popularization of poutine, have dozens of varieties of poutine on their menus.<ref name="SemenakBanquise" /> Many of these are based on the traditional recipe with an added meat topping such as sausage, chicken, [[bacon]], [[brisket]], or [[Montreal-style smoked meat]], with the gravy adjusted for balance.<ref name="leaderpost.com">{{cite news |title=Taste Regina: Prairie Poutine – Local chefs create Saskatchewan variations of Quebec-born dish |newspaper=[[The Leader-Post]] |first=CJ |last=Katz |date=18 June 2014 |url=http://www.leaderpost.com/life/Prairie+Poutine/9949266/story.html |access-date=7 December 2017 |url-status=dead |archive-url=https://web.archive.org/web/20140704032422/http://www.leaderpost.com/life/Prairie+Poutine/9949266/story.html |archive-date=4 July 2014 }}</ref> The [[Quebec City]]-based chain [[Chez Ashton]] is known for its poutine Galvaude (topped with chicken and green peas) and Dulton (with ground beef).<ref name="ChavichHaute"/> New variations are frequently introduced. Pulled pork was popular around 2013, followed a couple years later by Asian-fusion poutines.<ref name="HaldaneWeek"/>

Montreal's high immigrant population<ref name="SongParis"/> has led to many takes on the dish inspired by other cuisines, such as Haitian, Mexican, Portuguese,<ref name="HaldaneWeek"/> Indian, Japanese,<ref name="GollnerBest"/> Greek, Italian<ref name="LauAppropriating"/> and Lebanese.<ref>{{Cite web |title=The 11 Best Under-the-Radar Poutine Spots in Montreal |url=https://www.thrillist.com/eat/montreal/best-under-the-radar-poutine-in-montreal |access-date=2022-12-16 |website=Thrillist |date=July 2015|archive-date=16 December 2022 |archive-url=https://web.archive.org/web/20221216125316/https://www.thrillist.com/eat/montreal/best-under-the-radar-poutine-in-montreal |url-status=live }}</ref> These poutines may bear little resemblance to the traditional recipe. They replace some or all of the ingredients but maintain the dynamic contrasts of textures and temperatures with a crispy element, a dairy or dairy-like element, and a unifying sauce.<ref name="poutinedynamics" /> Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, as with [[sandwich]]es, [[dumpling]]s, [[soup]]s, and [[flatbread]]s.<ref name="poutinedynamics"/>

Poutineries will frequently offer limited-time promotional specials, such as a Thanksgiving poutine with turkey, stuffing and cranberry sauce.<ref name="WatsonRest"/> In anticipation of the legalization of cannabis in Canada, Montreal's Le Gras Dur served a "pot poutine" with a gravy that included hemp protein, hemp seeds and hemp oil, offered with a joint-like roll of turkey, wild mushrooms and arugula.<ref name="RudinPot" />

Gourmet poutine with three-pepper sauce, [[merguez|merguez sausage]], [[foie gras]]<ref>{{cite news |first=Christopher |last=Koentges |title=How To Make Poutine 2.0: Gravy Hacks, Cheese Curd Modification |date=4 October 2012 |url=http://veryethnic.wordpress.com/2012/10/04/how-to-make-poutine-2-0-gravy-hacks-cheese-curd-modification/ |work=Very Ethnic |access-date=5 August 2013 |archive-url=https://web.archive.org/web/20130901193836/http://veryethnic.wordpress.com/2012/10/04/how-to-make-poutine-2-0-gravy-hacks-cheese-curd-modification/ |archive-date=1 September 2013 |url-status=dead  }}</ref> or [[caviar]] and [[truffle]] can be found. This is a trend that began in the 1990s and is credited to David McMillan of Montreal's [[Joe Beef (restaurant)|Joe Beef]] and Globe restaurants.<ref name="HarrisonRise"/><ref name="KraussPride"/> Savoury sauces like Moroccan harissa, lobster sauce, and red-wine veal ''[[au jus|jus]]'' have been used to complement artisanal cheeses and rich ingredients.<ref name="ChavichHaute"/>

Chains such as [[Smoke's Poutinerie]],<ref name="CNWSmoke"/><!--press release, primary source--> [[New York Fries]],<ref>{{cite news|url=https://online.wsj.com/article/PR-CO-20130704-905739.html|title=New York Fries Announces Expansion into Turkey|last=Ouellette|first=Jennifer|date=4 July 2013|work=The Wall Street Journal|access-date=5 August 2013|archive-url=https://web.archive.org/web/20131029185715/http://online.wsj.com/article/PR-CO-20130704-905739.html|archive-date=29 October 2013|url-status=live}}</ref> McDonald's,<ref name="DayStand"/><ref name="HenryMcDonald"/> [[Wendy's]],<ref>{{cite web|url=https://menu.wendys.com/en_CA/product/poutine/|title=Poutine Fries To Go Near You|access-date=5 December 2017|archive-url=https://web.archive.org/web/20171206074619/https://menu.wendys.com/en_CA/product/poutine/|archive-date=6 December 2017|url-status=live}}</ref> [[A&W (Canada)|A&W]],<ref>{{cite web|url=https://web.aw.ca/en/our-menu/sides/poutine|title=Poutine|publisher=[[A&W (Canada)|A&W Trade Marks]]|access-date=5 December 2017|archive-url=https://web.archive.org/web/20171206135817/https://web.aw.ca/en/our-menu/sides/poutine|archive-date=6 December 2017|url-status=live}}</ref> [[KFC]],<ref name="TaylorKFC" /><ref>{{cite web|url=http://kfc.ca/menu/Menu.aspx?menu=Sides|title=Signature Sides|publisher=KFC|access-date=5 August 2013|archive-url=https://web.archive.org/web/20130805020141/http://www.kfc.ca/menu/Menu.aspx?menu=Sides|archive-date=5 August 2013|url-status=live}}</ref> Burger King,<ref>{{cite web|url=http://www.burgerking.ca/en/1158/index.php?buildid=42|title=Our menu—Poutine|publisher=[[Burger King]]|archive-url=https://web.archive.org/web/20070406065842/http://www.burgerking.ca/en/1158/index.php?buildid=42|archive-date=6 April 2007|url-status=dead|access-date=19 May 2008}}</ref><ref name="LauxUltimate"/> Harvey's,<ref>{{cite web|url=http://harveys.ca/eng/sides.php|title=Menu|publisher=[[Harvey's]]|access-date=15 June 2014|archive-url=https://web.archive.org/web/20140301205235/http://harveys.ca/eng/sides.php|archive-date=1 March 2014|url-status=dead}}</ref><ref name="HenryMcDonald"/> [[Mary Brown's]],<ref name="TaylorMary"/><ref>{{cite web|url=https://marybrowns.com/ontario-menu|title=Ontario Menu|website=Mary Brown's Famous Chicken & Taters|access-date=9 July 2017|archive-url=https://web.archive.org/web/20170719042804/https://marybrowns.com/ontario-menu|archive-date=19 July 2017|url-status=dead}}</ref> [[Arby's]],<ref name="RoseArby" /> and [[Wahlburgers]] restaurants also sell versions of poutine in Quebec and the rest of Canada (although not always country-wide).<ref>{{cite web|url=http://life.nationalpost.com/2013/12/03/mcdonalds-poutine-is-back-on-menus-across-canada-garnering-cheers-disbelief-from-lovers-of-the-quebec-dish/|title=Vive le McPoutine libre: McDonald's re-introduces fries, gravy and cheese curds dish on menus across Canada &#124; National Post|date=3 December 2013|publisher=NationalPost.com|archive-url=https://archive.today/20131203221450/http://life.nationalpost.com/2013/12/03/mcdonalds-poutine-is-back-on-menus-across-canada-garnering-cheers-disbelief-from-lovers-of-the-quebec-dish/|archive-date=3 December 2013|url-status=dead|access-date=15 June 2014}}</ref> [[Tim Hortons]] began selling poutine in 2018.<ref name="KeithHortons" /> Fast-food combination meals in Canada often have the options to have french fries "poutinized" by adding cheese curds and gravy, or substituting a poutine for a fries side.<ref>{{Cite web|url=https://www.canadianbusiness.com/blogs-and-comment/is-mcdonalds-new-poutine-any-good-peter-nowak-investigates/|title=Is McDonald's new poutine any good? Peter Nowak investigates|website=canadianbusiness.com|date=5 December 2013 |access-date=1 July 2019|archive-url=https://web.archive.org/web/20190701072512/https://www.canadianbusiness.com/blogs-and-comment/is-mcdonalds-new-poutine-any-good-peter-nowak-investigates/|archive-date=1 July 2019|url-status=live}}</ref>

===Internationally===
Poutine is found in the northern border regions of the United States, including [[New England]] and the larger [[Northeastern United States|Northeast]], the [[Pacific Northwest]], and the [[Upper Midwest]].<ref name="KleinRaising"/> These regions offer further variations of the basic dish, usually by utilizing cheeses other than fresh curds, which are not widely available in the US. In the country culture, a mixed fry can also come with cooked [[ground beef]] on top and is referred to as a hamburger mix, though this is less popular than a regular mix.<ref name="SternGood"/><ref name="OliverTips" /> In the Pacific Northwest, one variation replaces the gravy with [[chowder]] featuring local seafood.<ref>{{cite news |last1=Jackson-Glidden |first1=Brooke |title=There's a New Spot for Pacific Northwestern Fish and Chips on East Burnside |url=https://pdx.eater.com/2020/8/17/21372262/rock-paper-fish-portland-opening |access-date=24 September 2020 |work=Eater Portland |date=17 August 2020|archive-date=15 November 2020 |archive-url=https://web.archive.org/web/20201115173137/https://pdx.eater.com/2020/8/17/21372262/rock-paper-fish-portland-opening |url-status=live }}</ref><ref>{{cite news |last1=Tomky |first1=Naomi |title=Why Chowder Fries Could Be the Signature Dish Seattle's Been Waiting For |url=https://www.thrillist.com/eat/seattle/seattle-chowder-fries |access-date=24 September 2020 |work=Thrillist |date=28 March 2018 |archive-date=19 October 2020 |archive-url=https://web.archive.org/web/20201019204045/https://www.thrillist.com/eat/seattle/seattle-chowder-fries |url-status=live }}</ref>

Disco fries, french fries typically covered in [[mozzarella]] cheese and brown gravy, were popularized in New Jersey in the 1990s.<ref name="SantanaDisco"/> They gained their name in the 1970s for being a favourite of late-night diners, who often came from dancing at [[Nightclub|disco clubs]].<ref name="LazorDrunk"/> The dish is also popular in [[New Orleans]]<ref>{{cite news | last =Langenhennig | first =Susan | title =New Orleans chefs play around with poutine | newspaper =[[The Times-Picayune/The New Orleans Advocate]] | location = | pages = | language = | publisher = | date =26 November 2012 | url =https://www.nola.com/entertainment_life/eat-drink/article_03c3c0d9-c7c5-5a5d-ac2c-157d7d5ec4ac.html | access-date =10 April 2021 | archive-date =11 April 2021 | archive-url =https://web.archive.org/web/20210411051322/https://www.nola.com/entertainment_life/eat-drink/article_03c3c0d9-c7c5-5a5d-ac2c-157d7d5ec4ac.html | url-status =live }}</ref> including variations called Cajun poutine.

Poutine spread to the United Kingdom, Korea and Russia, where it has been referred to as "Raspoutine".<ref name="CDNE"/> The first poutinerie in Paris, La Maison de la Poutine, opened in 2017 and quickly gained attention from mainstream media and gastronomers.<ref name="SongParis" />

A similar dish known as chips, cheese and gravy, consisting of thick-cut chips covered in shredded Manx [[Cheddar cheese]] and topped with a thick beef gravy, is popular in the [[Isle of Man]].<ref>{{Cite web|url=http://www.isleofman.com/en-gb/Tourism/FactFile/dailylife.aspx|archiveurl=https://web.archive.org/web/20100129075252/http://www.isleofman.com/en-gb/Tourism/FactFile/dailylife.aspx|url-status=dead|title=isleofman.com &#124; Tourism &#124; Daily Life|archivedate=29 January 2010|website=www.isleofman.com}}</ref><ref>{{cite news |author=<!--no byline--> |date=January 29, 2018 |url=https://www.bbc.com/news/world-europe-isle-of-man-42858274 |title=National Chips, Cheese & Gravy Day Proposed on Isle of Man |work=BBC |access-date=October 21, 2024}}</ref>