Stu > wrote in news:b288k5de0jf4l0oikohu29c2ujchg11mlu@
4ax.com:

> Thick dark beef gravy is the best

The poutine which is made in the birthplace of the dish, along route 20,
uses a pungent medium gravy which does not overwhelm the cheese.

Too thick and it sits on top, which is not what you want...you want it to
melt the cheese and they should run together throughout the potato sticks.
It's not layered like pté chinois.

--

I have nothing against God.
It's his fan club I can't stand.

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