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Poutine Will Keep You Warm Throughout Winter

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A Canadian stop on my tour of world street foods of dietary interest.

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FXcuisine is not a place solely catering to truffle-eaters. Memorable foods come in many shapes, some rotund and pricey, others cheap and greasy. The French are firmly convinced that when it comes to gastronomy, there is just no country like France. Maybe, but when it comes to French fries, the fine people from Québec can teach their Continental cousins a thing or two. Poutine may not quite make the dinner menu at La Tour d'Argent, but it is eaten religiously by Québéecois of all classes. Frédéric Mahieu, a photographer from Québec, visited his favorite poutine joint to give readers of FXcuisine an exclusive behind-the-scenes look at the art of serving French Fries in meat sauce.

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Meet Tony, the cook who will show us the secret to the Canadians' amazing resistance to cold - the poutine. whereas some places use frozen fries, Tony makes his own French fries using red Dolbec potatoes.

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Place a coarsely peeled potato in the French Fry cutter ...

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... and pull down the lever like a real man.

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Place the fries in a bassin for a streamlined workflow.

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Bring the oil to ebullition...

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...and in they go.

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Don't toss too much or you'd remove the nutritious frying oil.

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