5 things you didn’t know about poutine:
But much like Virtue and Moir’s relationship status , there’s a lot Americans still have to learn about this iconic dish. And there are few better than Smoke’s founder and CEO Ryan Smolkin, who’s made it a life goal to bring poutine to the world, to provide the lowdown. Here are five things you may not have known about poutine.For all its hype as Canada’s national food, that status is still debatable .
Smolkin’s might sound like a controversial stance to poutine purists, but he’s not denying the uniqueness of the dish; rather he’s using what people already know as an entry point. But for loaded fries to truly count as poutine, Smolkin says, one key ingredient must be present:Forget regular old cheese, grated or otherwise; cheese curds keep their shape even when they come into contact with the hot fries and gravy, and are what separate poutine from all those other loaded fries.
In Canada, Smolkin sources his curds from Quebec, poutine’s birthplace. But he’s still working on importing Canadian curds to his U.S. locations. In the interim, “We go right to the cheese curd capital, girl,” Smolkin says. “Wisconsin.”Purists might also balk at Smoke’s 26 varieties of poutine, which include preparations such as jerk or butter chicken, nacho grande – topped with chili, salsa, guacamole, sour cream and jalapeños – and even a version built atop pierogis .
But underneath all that, you’ll still find classic poutine. “I think you can have fun with it as long as you’re keeping the base,” Smolkin says. “As long as you have cheese curds and gravy, you can throw whatever else you want on top of it. Have some fun, go crazy. You think of anything under the sun that you could put on top of it and I’ll try it.”
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