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So after hearing all the hype about this stuff (I’m from the US midwest, so loves me some gravy), I set out to give it a try. Did everything from order the St. Hubert gravy mix (didn’t like), to make it from scratch (fuck yeah, but veal stock is hard to find), fresh potatoes, store bought frozen french fries, all the way up to making the cheese curds from scratch.
Gotta say, I love it. I can’t believe I spent 35 years and never tried it. I ate so much that I got poutine’d out pretty bad for a while.
Here’s what I don’t get, and I need a local perspective. I could hardly get the cheese to melt, and when I did get it to do more than just soften quite a bit, it would melt and sort of dissolve in the gravy and lose the distinct texture/flavor as the gravy is so potent. And, if the curds didn’t melt, it seemed usually that there wasn’t enough combined heat from the gravy and fries to do so, so it went cold pretty quickly.
What am I doing wrong?