EPFMK FOOD: EVERYTHING ABOUT POUTINE FOOD.

Hello everybody at steemit, i have prepared an article called "Everything you need to know about poutine food" i hope you found it interesting.

            TABLE OF CONTENT.

(1). History of poutine food.

(2). How to prepared poutine food.
(3). Some videos on how to prepare poutine food
(4). Health benefit of poutine food.

        (1).   HISTORY OF POUTINE FOOD.

Walk down a street after a hard night of drinking in Montréal and you’d be hard-pressed not seeing someone gorging themselves on poutine, a high-calorie classic staple of Québécois casse-croûtes—or “greasy spoon”—cuisine.
Just what is poutine, you ask? The delicious Canadian dish is comprised of a holy-hoser trinity of ingredients: French fries, cheese curds, and gravy. Try some yourself and you’ll be hooked. It’s become so popular that it’s readily available at certain restaurants in the U.S. (Lucky New Yorkers can get their hands on some traditional poutine at Brooklyn restaurant Mile End.) Otherwise, the dish has become so ubiquitous in its home province that even McDonald’s and Burger King sell it as a side.

Poutine (/puːˈtiːn/; Quebec French: [put͡sɪn] ( listen)) is a dish originating from the Canadian province of Quebec consisting of French fries and cheese curds topped with a brown gravy. The dish emerged in the late 1950s in the Centre-du-Québec area and has long been associated with the cuisine of Quebec. For many years, it was negatively perceived and mocked and even used as a means of stigmatization against Quebec society. However, since the mid-2000s, poutine has been celebrated as a symbol of Québécois cultural pride, and its rise in prominence led to popularity outside the province, especially in central Canada and the northeast United States.

r, New Hampshire. Today, it is often identified as quintessential Canadian food and has been called "Canada's national dish", though some have commented that this labelling represents misappropriation of Québécois culture. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups, and flatbreads.
Origins
The dish originated in the Centre-du-Québec area in the late 1950s.[1]:12-31 Several restaurants from the area claim to be the inventor of the dish (Le Roy Jucep in Drummondville, Le Lutin qui rit in Warwick and La Petite Vache in Princeville) but no consensus exists.[1]:12-31[2][3] Poutine was originally consumed in small "greasy spoon" type diners (commonly known as cantines or casse-croûtes in Quebec) and pubs, as well as by roadside chip wagons (commonly known as cabanes à patates, literally "potato shacks") and in hockey arenas.[4] Today, poutine is found in all types of restaurants.[4]

Eventually, poutine spread across the province and throughout Canada—with different combinations added to the fries, curds, and gravy recipe—but the original remains the most recognized and honored. It even initially made its way to the United States by way of New Jersey, where an altered recipe known as “Disco Fries” substitutes shredded cheddar or mozzarella cheese for the Canadian curds.

Haute poutine
Poutine made the leap from a fast-food offering onto the menus of high-end restaurants, when spots like Montreal’s Au Pied de Cochon started serving up poutine topped with foie gras in 2002. Other luxe varieties that have sprung up include chef Chuck Hughes’ competition-winning lobster poutine on Iron Chef, now served at his restaurant Garde Manger, and fries layered with triple-A steak, truffles, and red wine demi-glaze at Pub Quartier Latin.

A post shared by La Poutine Week 2017 (@lapoutineweek) on Nov 13, 2016 at 12:42pm PST

A common source for the founding of poutine comes from Drummondville. [5] A restaurant in this town called Le Roy Jucep has registered a trademark which states that "The Roy Jucep" invented poutine.[5] Jean-Paul Roy, owner of this restaurant in 1964, served the poutine as we know it today "fried potatoes, cheese and sauce".[5] Mr. Roy, according to his testimony, started serving cheese with fries and sauce after the regular request of three people. Jean-Paul Roy died in August 2007 in Drummondville. The official patent, granted by the Canadian Intellectual Property Office, is posted in the restaurant.[6]
Le Lutin qui rit, Warwick
One often-cited tale is that of Warwick restaurateur Fernand Lachance of Le Café Ideal, who is said in 1957 to have exclaimed, "ça va faire une maudite poutine!" ("It will make a damn mess!") when asked by restaurant regular Eddy Lainesse to put a handful of cheese curds on some french fries, hence the name.[7][8][9] The sauce was allegedly added later, in 1962, to keep the fries warm longer.[9]
La Petite Vache, Princeville
Another legend is that the birth of poutine took place in Princeville at the restaurant La Petite Vache.[10] The original designation the “Mixte" was 50-50 referring to a mixture of 50% fries and 50% cheese.[10]
Etymolodian dish made of french fries topped with cheese curds and gravy. It first appeared in 1950s rural Québec snack bars and was widely popularized across Canada and beyond in the 1990s. Poutine may be found everywhere from fine dining menus at top restaurants to fast-food chains including McDonald’s and Burger King. It has become a symbol of Québécois and Canadian cuisine and culture.
History
While poutine is now available at fine restaurants and fast-food chains alike, it was completely unknown in the mid-20th century. The combination of fresh-cut fries, cheese curds and gravy first appeared in rural Québec snack bars in the late 1950s. Lainesse, a regular customer, in 1957. Lachance reportedly replied, “ça va te faire une maudite poutine!” (that will make a damned mess!),

In particular, poutine has often become the subject of political spin and satire. In 1994, then-Reform Party leader Preston Manning attempted to improve his anti-Québec image by being photographed eating poutine at (now defunct) Ben’s deli in Montréal. The stunt backfired — Québécois were quick to point out that Ben’s was best known for smoked meat, and not poutine, claiming that the event merely exposed Manning’s ignorance of Québec culture.
Francophone politicians have also been implicated in the politics of poutine. In 1991, former Québec Premier Robert Bourassa famously sidestepped a CBC journalist seeking an on-camera comment about whether Bourassa enjoyed poutine. More than a decade later, Québec Premier Jean Charest said of the dish: “I love poutine so much that I eat it as little as possible.”
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(2).  HOW TO PREPARE POUTINE FOOD.

This means you need a source of incredibly fresh, day-of cheese curds, which can be a challenge for a lot of us. In my home base of New York, for instance, Beecher's Cheese is the only source I know of, although it's a bit of gamble because I've gotten both squeaky and none-squeaky curds there, and their curds have a sharper flavor than I like in my poutine. Still, they're the best bet in the area.

If you can't find great curds, the next best option is to make your own. With the right tools and patience, it's not all that difficult. I followed this recipe exactly, which required me to buy thermophilic culture, calcium chloride, and animal rennet, all inexpensive and easily obtainable online.

I started by heating the milk to 90°F, then added the thermophilic culture and calcium chloride and holding it at that temperature for an hour. Next I stirred in the rennet and waited another hour until the milk coagulated. With a long slicing knife, I cut the coagulated cheese into curds (whey separates from the coagulated milk as you do this) and let it rest for five minutes. Then I slowly brought the temperature of the curds and whey to 102°F over a period of 30 minutes. Once there, I cooked the curds at that temperature for another 45 minutes. I then drained the curds through cheesecloth and while they were quite nice looking, they had yet to develop a squeak.

The next step was to "cheddar" them while keeping them warm, which I did using a steamer insert above the remaining hot whey. After letting the cheese settle into a cohesive mass for 15 minutes, I cut the block in two pieces and flipped them every 15 minutes for two hours. The cheese was then solid enough for me to break apart into bite-size curds, which I seasoned with salt.

The curds have a great squeak and mild tanginess, perfect for poutine. I'll admit I'm not a cheesemaker, so I'm still tinkering with my technique (I'd like to get a little more tanginess in my future batches), but overall this is by far the best bet for those of us who don't have a proper cheese curd source nearby.
The Gravy
The main characteristic of poutine gravy is that it's brown, which usually means it's made with beef stock, although places like Comptoir 21 show that a roasted vegetable gravy can be just as good.
I stuck with the more common beef version, but didn't want to use canned beef stock because store-bought ones are never quite good enough. They're always too strong, too weak, artificial tasting, and/or overly salty. So I needed my own stock with just enough beefy flavor to give it some backbone, but not so much that it overpowered the curds and fries.

A traditional beef stock usually starts with marrow bones roasted with tomato paste, which creates a deeply brown and flavorful stock. Since I wanted something more subdued, I skipped the roasting and made a hybrid beef and chicken stock. I started by browning oxtails, beef shin bones, veal bones, and chicken necks in a large stock pot. After finishing those, I added carrots, celery, garlic, and onions, which turned a beautiful brown as they picked up the fond left behind from the roasted bones.

I deglazed with chicken stock, then added the meat, bones, and just enough water to cover, along with aromatics like thyme, parsley, bay leaves, and peppercorns. I let this simmer for three hours, then strained out the solids and separated the fat using a fat separator—you can also chill the stock and remove the hardened fat that collects on the surface. As for the meat from the oxtails, you can either shred it and add it to the finished gravy, or save it as a snack or pasta topper.

With the stock ready, the rest of the gravy was straightforward: I started it with a flour-and-butter roux, and once that was a golden blond color, I slowly whisked in the stock, simmering it until thickened.
Poutine gravies usually have a touch of tanginess, so I whisked in a tablespoon of rice vinegar, which is delicate enough to brighten a bit without making the gravy too sour.
The Fries

Ultra-crisp fries are essential for poutine, since they need to retain their crunch even after the gravy has been poured on top. I knew I wanted a thick-cut frite-style fry for this, since those have a good ratio of crisp exterior to pillowy potato center.

I cut my skin-on russets into 1/2-inch strips and used the double fry method—first cooking them at a lower temperature to soften the potatoes, then frying them at a hotter temperature to crisp them. Typically I wash off the starch before frying the potatoes, but I wondered if leaving the starch on would yield even crunchier results, so I tried out both ways.

Both sets of potatoes cooked similarly on the first low-temp fry, but the non-rinsed fries almost instantly turned a dark brown in the hotter 425°F oil. More importantly, the rinsed ones were both crispier on the outside and softer within. Rinsing it is.

To bump up the crunchiness, I cooked my fries a minute longer than normal, which gave them a deeper golden color and crispness without compromising the interior. What actually made for the crispiest fries, though, was freezing them after the first frying step and then frying them the second time while still partially frozen.
The Assembly

Once the fries are done, assembly needs to happen quickly, so it's best to have all components ready to go. The curds should be soft and slightly (but not fully) melted. Having them at room temperature is the key to getting them there from just the heat of the fries and gravy alone. The gravy, meanwhile, needs to be hot enough to soften the curds, but not so hot that it melts them completely—if it's hot enough to burn your tongue, let it cool just a little before pouring it on.

Building the poutine is as simple as topping the fries with a healthy portion of room-temp curds, and then pouring the hot gravy on top. A garnish of minced chives is a nice fancy-pants touch.

This poutine was as close to perfect as I've had outside of Quebec. The fries retained a nice crunch and had excellent creamy interiors. My homemade cheese curds squeaked with each bite. And the gravy took it over the top with its robust, beefy flavor.

Poutine may have a reputation as drunk food, but when it's done right like this, it's really a thing of beauty, just as excellent whether you've been imbibing or not.

  (3). HOW TO PREPARE POUTINE USING SOME VIDEOS AS YOUR GUIDE.

 (4). HEALTH BENEFIT OF POUTINE

You eat it when you're feeling blue, you eat it when you're drunk at 3am, you can even eat it for breakfast, and it's the signature food of Montreal. We are, of course, talking about poutine, the most beloved Montreal meal that just about everyone loves to eat, including us.

Far from a "healthy meal" in anyone's mind, poutine is heralded as the ultimate comfort meal, the food so many of us go to when we just want to feel good and full on the cheap. But what lurks inside a poutine is far from a pretty picture, and you'd be shocked to see how a single poutine can affect your body.

With the help of Montreal-based dietitian Janice Cohen, B.Sc., RD, we've delved into exactly what happens to your body after eating a poutine. From the first bite to hours afterwards, the results may be a little shocking, and may even make you rethink your next poutine, at least for a second.

To start off, lets see exactly how a poutine breaks down nutritionally. Canada's Nutrient Profile has a poutine breakdown of their own, based on a 100g portion. But as we know, most poutines are about 400-500 grams in size. Here's the much-closer-to-reality nutritional profile of a poutine, as provided by Janice:

What's Inside A Poutine
Total Fat: about 60g
Saturated fat: about 24g
Cholesterol: about 200 mg
Carbohydrate: 60 g
Sodium, Na: 2400 mg
Energy: approx. 1000 kcal
Those numbers might not mean much to you just like that, so let us put things into perspective, starting with what happens right after you finish your poutine.

Right After: You'll Feel Good
Anyone who has ever eaten a poutine doesn't need to be told the heavenly state the greasy dish can induce; few feelings are more pleasurable than the final few bites of a poutine. But it's not just flavour that causes poutine-euphoria.

When your body takes in a lot of calories at once, a chemical in your body is released called dopamine. A "feel good chemical," dopamine is kind of like a reward ingrained into our bodies back when humans didn't have a lot of calories/food readily available.

A poutine, clocking in at about 1000 calories, will definitely qualify for some dopamine-release, making you feel incredibly good. This isn't unlike the chemical reaction experienced by drug addicts, and can lead to addictive eating, while also making you feel like a poutine is good for you, when it's clearly not.

Your Blood Sugar Goes Nuts & You Get Hungry
Glucose, the compound that puts the "sugar" in blood sugar, is essential to the human body. After you've eaten a meal, your body breaks down its constituents into glucose and your blood sugar rises. When eating healthy meals with simple carbohydrates, the blood sugar breakdown is smooth and beneficial to your health. When consuming a big ol' meal like poutine, things get a little messier.

Your body's blood sugar response can last up to two hours when eating a large meal like a poutine, with the excess of glucose giving your body far more blood sugar than you need. A starch-filled meal like poutine can actually make your blood sugar level skyrocket, making your pancreas (which secretes insulin to makes sure your cells can access glucose in your blood) respond in kind.

To balance out a huge poutine, your body's insulin reaction can actually bring your glucose levels super low, to the point that you actually feel incredibly hungry. Older folks will feel this effect even more. The end result is that even an hour or two after you've eaten a huge poutine, you'll actually feel hungry, even though your body doesn't really need any more food.

Your Arteries Will Clog
High triglyceride levels are a serious repercussion of high fat content in foods, and poutine is chock full of 'em. A large poutine, incredibly high in total fat, saturated fat, cholesterol, and refined carbs, can raise the triglyceride levels in your blood for 6-12 hours after consumption. Triglyceride levels will rise even higher if you have alcohol in your system, which most people eating a late-night poutine probably do. The result is a hardening of the arteries and thickening of artery walls.

Granted, a single poutine isn't going to clog your heart up, but when you consider the negative effect of triglycerides on the body, and how the fat can accumulate in your system over time, frequent poutine-eaters may want to be wary of their heart's health.

Your Blood Pressure Goes Way Up, And Even More Hunger
When it comes to sodium, poutine is a monster. Packing 2500mg of sodium per portion, a poutine easily exceeds the daily recommended intake of sodium, which is set at 2300mg.

All that sodium definitely isn't good for your body, and can trigger the release of norepinephrine, a stress-related hormone that can raise one's blood pressure and heart rate. Add some regular stress to the mix, like a bad morning at work with a poutine for lunch, and your blood pressure will raise even higher.

Sodium can also make your body dehydrated in large quantities, a bodily state that can feel like hunger. Add the hungry feeling created by dehydration to the hunger-pangs caused by a spike in insulin release, and you have a double-whammy of cravings, even when you don't really need more food.

Days After: A Super Long Digestion Time, Thanks To Fat
While no one can really say how long a super-fatty meal like poutine will take to fully digest, studies have shown that any meal can take from 24 to 72 hours to fully digest. Given that poutine contains tons of fat, which takes the longest time to digest, and is quite low in protein content, you can expect a poutine to stay in your system really close to that 72-hour mark.

erious conditions like colorectal cancer. Fiber is also connected with scraping

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