It’s a Canadian treat, I think more popular in the French parts. Pour gravy over French fries and top it with cheese curds.

. . . in other words, the perfect meal after a drunken night out. I often indulged.

Sure, you can make a roast, then deglaze the pan and scrape up the fond (the sticky bits) and make a roux, then strain it and make gravy. But gravy for a proper poutine (the kind you get at 2 a.m. in some dodgy restaurant or corner shop) must be made from a packet:

I didn’t have any fresh cheese curds, so used up my Raging Bitch.

I thought about adding some parsley, which would have made the picture prettier, but adding anything even remotely healthful to a poutine would be heresy.

Yum!

-R