Member since Aug 2012
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"This is our go-to recipe when we make poutine. It's the best one we've found and we're from Quebec :)
We also tried this recipe with homemade lamb stock. OH MY GOD! It will go down in history as the most deluxe gravy.
Quick tip: On the second fry, you MUST bring the temp. up to alteast 350 as per chuck's food network video - we go up to 375 "