Can you imagine poutine with duck confit, duck gravy & fries done in duck fat?

[Marg CDN]

And of course, the obligatory cheese curds. Was watching a Montreal restaurant video and noted that the poutine restaurants soak the potatoes (Yukon gold) in sugar water for up to 2 days.http://www.marilyn.ca/Cooking/segment.aspx/Daily/July2012/07_02_2012/NadiaGMontreal

 

[sylvia]

As I read that I could feel my arteries hardening.

 

[steve2-in-la]

Yes, YES, YES! A thousand times, YES!!!!! (I mean, I guess that'd be fine)

 

[deb-in-mi]

What he said!

 

[marilynfl]

"I'll have what he's having" nodding my head in Steve's direction.

 

[barb_b]

You guys just crack me up!!

 

[richard-in-cincy]

YES, YES, OUI, OUI!!!

 

[florisandy]

Poetic

justice for anyone eating "that!!!"

 

[florisandy]

Nope, I just CAN'T imagine

Marg!!! I just peeked in to see what's happening here, and look what you've done!!

I'm going into reclusion thanks to you!!

 

[joe]

Meanwhile, I'll have hers.