Oddly enough, despite being a lifelong Montrealer and a TV chef championing Canadian cuisine, Ricardo didn’t have his first poutine until he was 25. “It was at this fry shack on the side of the road ...
To assemble, load a platter with piping hot french fries. Top with cheese curds. Ladle gravy over fries and curds. Top with beef. One platter of poutine is meant to be shared as an appetizer or a late ...
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