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My brother gave me some dry gravy mix by Kingsey, a type used in restaurants ... not bad, but for poutine, I'd use any gravy you like, in fact I just thought how good it would be with white pork gravy ....
We have a small fast food joint that sells about 8 different poutines including a Mexican, Italian and Greek inspired versions using tomato sauce, pesto and even goat cheese. Haven't been there yet, but saw them featured on TV ... going soon ... only half hour from here!
The Costco here in Arizona just started carrying cheddar cheese curds. I need a good recipe since I won't be in the Great White North for a while to pick up the packets of St Hubert....any help?