Thankfully, my friend Jack D'Mestiere from Portland, Oregon is a big poutine fan and has agreed to cover the west coast for Poutine Chronicles. This time, he was at the Vancouver, BC airport and stopped by the Burger King there. Here's what he had to say...
The presentation was vastly superior to
A&W's feeble attempt. Uncovering the poutine revealed good curd coverage and meltage, the gravy was brown and salty, but otherwise unremarkable. The fries were soggy. This reporter suspects that a 4 curd poutine cannot be made with fast-food fries for that very reason. Although he hates to admit it, if any fast-food joint could pull it off, it would be McDonalds, but then the Scottish name would result in an immediate 1.5 curd penalty. Otherwise, there doesn't seem to be an incompatibility with fast-food. Burger King gets a solid 2.5 curds for the effort. Oh wait, We see on the receipt that they spelled poutine P-O-U-T-I-N. We will leave it to Canadian experts, but this reporter would suggest a half-curd penalty for spelling. And then there's the use of plastic, although recyclable.
Thankfully, my friend Jack D'Mestiere from Portland, Oregon is a big poutine fan and has agreed to cover the west coast for Poutine Chronicles. This time, he was at the Vancouver, BC airport and stopped by the Burger King there. Here's what he had to say...
The presentation was vastly superior to A&W's feeble attempt. Uncovering the poutine revealed good curd coverage and meltage, the gravy was brown and salty, but otherwise unremarkable. The fries were soggy. This reporter suspects that a 4 curd poutine cannot be made with fast-food fries for that very reason. Although he hates to admit it, if any fast-food joint could pull it off, it would be McDonalds, but then the Scottish name would result in an immediate 1.5 curd penalty. Otherwise, there doesn't seem to be an incompatibility with fast-food. Burger King gets a solid 2.5 curds for the effort. Oh wait, We see on the receipt that they spelled poutine P-O-U-T-I-N. We will leave it to Canadian experts, but this reporter would suggest a half-curd penalty for spelling. And then there's the use of plastic, although recyclable.
3 comments:
That mess is looking entirely too anemic! But I am very much enjoying Jack's reviews.
I am a big fan of poutine & when I can find the right type of curd make a mean dish myself. However, it needs to be purchased I would recommend "New York Fries". Based on your rating system I will assume it'll loose points for the American name but trust me when I say they're pretty great. Their hand cut fries so not soggy. The sauce is dark & delicious. They actually pack the cheese right on top of the bowl of fries & then poor on the gravy right in front of you so even though they're fast food they are made fresh to order. To earn a few points back they're also served in a paper bowl (yeah environment!). Give it a try next time you're in town.
Very simple reason why the fries are soggy... the cover on the bowl. Look at the steam. Same as when you go to a fish and chip take out and they give it to you in a styrofoam container and then people complain the fish is soggy. DUH! A little experience will go along way.
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