WEBVTT - Short Stuff: Poutine: Canada's Pride

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<v Speaker 1>Hey, and welcome to the short stuff. I'm chops and

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<v Speaker 1>there's chuck and cherries here. Wait, no, she isn't. No,

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<v Speaker 1>cherry's not here, Dave's not here. We're left on our

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<v Speaker 1>own like a pair of losers. And this is short stuff.

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<v Speaker 1>That's right.

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<v Speaker 2>Big thanks to HowStuffWorks dot com, the Canadian Encyclopedia, and

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<v Speaker 2>Food and Wine magazine Wow for the information that I

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<v Speaker 2>called about Canada's national dish. At seven hundred and forty

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<v Speaker 2>calories and forty one grams of fat per serving, the

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<v Speaker 2>French fried brown grayby cheese curd squeaky delight, that is poutine.

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<v Speaker 1>Yes, I love poutine. How about you?

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<v Speaker 2>What's not to like?

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<v Speaker 1>I don't.

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<v Speaker 2>Of course I love poutine. I can't eat a lot

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<v Speaker 2>of that kind of thing.

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<v Speaker 1>Well, now, who can't?

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<v Speaker 2>Because you know, I'm trying to look be healthier and

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<v Speaker 2>look better and poutine does not lend itself to that.

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<v Speaker 1>You look, you look both, by the way.

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<v Speaker 2>I appreciate that. But in Canada, you got to eat

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<v Speaker 2>some of that poutine.

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<v Speaker 1>You definitely do. Whenever we visit Toronto, I'm always on

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<v Speaker 1>that stuff. You have taught. One reason why we can't

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<v Speaker 1>eat it as much is because we live in the

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<v Speaker 1>southeastern United States, whereas poutine was originally invented in Quebec,

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<v Speaker 1>which can get awfully cold in the middle of winter,

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<v Speaker 1>so it actually makes a lot of sense to eat

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<v Speaker 1>a higher calorie diet during that time, like a bear.

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<v Speaker 2>That's right. It popped up in the nineteen fifties in

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<v Speaker 2>the snack bars of rural Quebec and started gaining in popularity,

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<v Speaker 2>you know, kind of spread out from there. As we'll learn,

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<v Speaker 2>it eventually started popping up in fast food menus in

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<v Speaker 2>the nineteen eighties like McDonald's and Burger King and stuff

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<v Speaker 2>like that in Quebec, and then eventually over the border

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<v Speaker 2>into Ontario, and nowadays you can find it all over

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<v Speaker 2>the world, even though if you want you know, if

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<v Speaker 2>you want that og, you got to get it somewhere

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<v Speaker 2>in Quebec, right.

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<v Speaker 1>And if you're a purist, you definitely have to get

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<v Speaker 1>it from Quebec. That's just the way it goes, that's right.

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<v Speaker 1>So there's a bunch of different families or people who

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<v Speaker 1>lay claim to inventing poutine, but they all hail from

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<v Speaker 1>the same area called the Santra de Quebec, which means

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<v Speaker 1>center of Quebec, which is ironically in the south, and

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<v Speaker 1>that is a really important place because that's where the

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<v Speaker 1>fromagerie is, the cheesemakers who made these squeaky cheese curds

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<v Speaker 1>that are essential to poutine if you're a poutine purist,

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<v Speaker 1>where they're made. And there's the first guy who will

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<v Speaker 1>meet is from Warwick in Quebec, and his name was

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<v Speaker 1>Fernand la Chance of Cafe Ideal, and he said that

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<v Speaker 1>he first added courage to fries because one of his customers,

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<v Speaker 1>Eddie Linness, said, Hey, add some curds to these fries.

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<v Speaker 2>Yeah, that was in nineteen fifty seven, and he replied

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<v Speaker 2>in French, I'm not even gonna try it. But he

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<v Speaker 2>replied in French that will make a damn mess. But

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<v Speaker 2>he did it anyway, served it in a paper bag.

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<v Speaker 2>It became pretty popular and people started kind of customizing it,

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<v Speaker 2>adding vinegar and ketchup and stuff. And then six years

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<v Speaker 2>ended that he started to serve that on a plate

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<v Speaker 2>because it was such a mess and customers were like, hey,

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<v Speaker 2>they're on the plate now, They're not in this bag

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<v Speaker 2>staying warm. They're getting cold. So he said, ah, dump

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<v Speaker 2>some brown gravy on that stuff. And said, how you

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<v Speaker 2>like that for warm? But in French?

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<v Speaker 1>But in French? Do you want me to try the

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<v Speaker 1>French quote? Sure, oh sure, sava te fair un modi

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<v Speaker 1>poutine nice. So okay, we've got our first first entrant,

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<v Speaker 1>Fernando la Chance, courtesy of Eddie Leness. This is nineteen

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<v Speaker 1>fifty seven, I guess, And no, nineteen sixty three is

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<v Speaker 1>when he added the gravy. Fifty seven, Yeah, that's when

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<v Speaker 1>poutine complete. Poutine was nineteen sixty three. But our next

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<v Speaker 1>guy comes from in Drummondville, Jean Paul Roy, and he said, no,

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<v Speaker 1>I had a place, a driving restaurant called LaRoy Juice

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<v Speaker 1>up and in nineteen sixty four, which was clearly a

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<v Speaker 1>year later, he said, I've been serving fries with this

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<v Speaker 1>sauce though since nineteen fifty eight. I called it patat sauce,

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<v Speaker 1>and he's a customer started adding cheese curds. I was

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<v Speaker 1>selling those at the snack counter and they started dumping

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<v Speaker 1>those in there. So he started doing that and added

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<v Speaker 1>it to the regular menu and named it fromage patat

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<v Speaker 1>sauce And kind of a fun little side note there,

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<v Speaker 1>Apparently he couldn't find a container in his province like

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<v Speaker 1>that could even hold this stuff.

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<v Speaker 2>It was so heavy. So he had to go to Toronto

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<v Speaker 2>to source a vendor who could provide these sturdy containers. Yeah,

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<v Speaker 2>pretty fun.

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<v Speaker 1>So poutine actually the name of it is it essentially

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<v Speaker 1>means messy or mess at least in slang and Quebec

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<v Speaker 1>for sure. But people say that it's probably your pop.

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<v Speaker 1>Possibly one of the etymological theories is that it hails

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<v Speaker 1>from the English word pudding and not putting like you

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<v Speaker 1>and I think that has the jiggly skin off top

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<v Speaker 1>that you have to peel off when you take it

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<v Speaker 1>out of the refrigerator. This is putting as in like

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<v Speaker 1>figgy pudding, which is essentially like a mixture of various foods,

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<v Speaker 1>sometimes fig and that it can be kind of messy.

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<v Speaker 1>It's not like it's just like a hodgepodge, just kind

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<v Speaker 1>of mixed together that kind of messy. And so putine,

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<v Speaker 1>possibly from poudine, is where this whole thing came from.

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<v Speaker 2>Yeah, or maybe one of the other like ten to

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<v Speaker 2>fifteen explanations of root words like French words like pete

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<v Speaker 2>or how would you say poutite, which is a potato regue,

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<v Speaker 2>So that you know, no one agrees on that. Kind

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<v Speaker 2>of like a lot of the stuff that we talk

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<v Speaker 2>about with these origin stories of foods, a lot of

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<v Speaker 2>people will they claim, and no one agrees on who

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<v Speaker 2>the person is, although I'm sure there will people people

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<v Speaker 2>write and say no, it's definitely for sure one of

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<v Speaker 2>these people, or maybe even someone else.

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<v Speaker 1>Yeah. So what we do know is that it showed

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<v Speaker 1>up from the more rural area of Sentre du Quebec

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<v Speaker 1>to Quebec City in nineteen sixty nine at a place

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<v Speaker 1>called Ashton Snack Bar. It made it to Montreal in

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<v Speaker 1>nineteen eighty three, and then it started to spread far

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<v Speaker 1>and wide from there. They say, we take a break

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<v Speaker 1>and we come back and we trace poutine spread like

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<v Speaker 1>so much gravy flowing over a pile of fries.

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<v Speaker 2>Great, all right, So where we left off, poutine was

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<v Speaker 2>spreading like brown gravy through the streets all over Canada.

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<v Speaker 2>Different variations started to pop up, like Italian poutine with spaghetti,

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<v Speaker 2>sauce or sausage instead of like the gravy veggie poutine.

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<v Speaker 2>There are regional variations. Apparently Montreal style has smoke meat.

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<v Speaker 2>I've had it, you know, have you? Yeah, how do

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<v Speaker 2>you like it.

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<v Speaker 1>It was great. I mean, it's hard to mess up

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<v Speaker 1>poutine in my opinion.

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<v Speaker 2>Yeah, but you know, as far as traditionalists go, it's

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<v Speaker 2>just the straight up kurds and gravy.

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<v Speaker 1>There was also one more thing. I'm sorry. There's also

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<v Speaker 1>a restaurant in Toronto I can't remember, also totally name check,

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<v Speaker 1>but they made like Korean poutine. Oh, I can't remember

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<v Speaker 1>what made it Korean, but it was the bomb Okay.

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<v Speaker 1>I think it had some sort of smoked meat on

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<v Speaker 1>it as well.

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<v Speaker 2>All right, I try that. By the seventies, poutine had

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<v Speaker 2>spread to the United States and New York and New Jersey.

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<v Speaker 2>They called it disco fries and use shredded motts instead

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<v Speaker 2>of those cheese curds because you know, one thing we

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<v Speaker 2>mentioned it was made where it was made, because you

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<v Speaker 2>get those cheese curds fresh, and they say, like, hey man,

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<v Speaker 2>if you're keeping these curds for a couple of days,

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<v Speaker 2>they don't squeak anymore, and it's not the same. So

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<v Speaker 2>this this disco fries thing is an abomination.

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<v Speaker 1>Yeah, but it's a great name.

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<v Speaker 2>Yeah, pretty good.

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<v Speaker 1>So it first started to spread to national restaurant chains

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<v Speaker 1>back in nineteen eighty five, there was a Quebec fast

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<v Speaker 1>food franchise called Freetz Frits and they did not last

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<v Speaker 1>very long, but they seemed to be on record as

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<v Speaker 1>the first national chain or at least large regional chain

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<v Speaker 1>to feature poutine. But the one that really kind of

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<v Speaker 1>kicked it off was Burger King. One of their franchisees,

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<v Speaker 1>Jean Louis Roy, back in nineteen eighty seven, was like,

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<v Speaker 1>I really want to offer poutine. Burger King, please let

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<v Speaker 1>me offer poutine, and the Burger King thought on it

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<v Speaker 1>and said, wish granted, And so this first burger King

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<v Speaker 1>franchise started selling poutine, and I guess it sold well

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<v Speaker 1>enough that Burger King was like, we're going to sell

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<v Speaker 1>this in all of our Quebec restaurants.

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<v Speaker 2>Yeah. McDonald's followed suit afterward. They added it to the

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<v Speaker 2>menu in nineteen ninety and then in Quebec only, and

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<v Speaker 2>then expanded to the rest of Canada and got a

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<v Speaker 2>shout out Harvey's Canadian fast food joint. Harvey's started doing

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<v Speaker 2>so in nineteen ninety two, and then something happened in

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<v Speaker 2>the two thousands when sort of elevated comfort food became

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<v Speaker 2>a thing and people were like let's let's try and

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<v Speaker 2>charge you know, thirty five bucks for chicken pop pop.

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<v Speaker 1>Yet Edison bulbs everywhere, Yeah.

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<v Speaker 2>Edison bulbs, you know, lighting up rooms all over the place,

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<v Speaker 2>like barely. So they said, yeah, let's let's do that

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<v Speaker 2>with poutine. And I think Martin Picard of what's that

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<v Speaker 2>restaurant Jo, that's right. He the first, supposedly, or at

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<v Speaker 2>least first to become known for serving elevated poutine when

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<v Speaker 2>he invented his Foi gras poutine.

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<v Speaker 1>Yeah yeah, and so other people are like, oh, foi gras,

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<v Speaker 1>how about lobster? How about braised beef? And yeah, As

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<v Speaker 1>you as more and more like professional chefs kind of

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<v Speaker 1>did their own spin on it, it got further and

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<v Speaker 1>further away from what it was originally. And I don't

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<v Speaker 1>know who spoke to a chef, Hugh Atchison from Montreal,

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<v Speaker 1>I believe right, he grew up in Ottawa, Okay, so

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<v Speaker 1>but he grew up on poutine. He said there was

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<v Speaker 1>a poutine truck parked down the street from his high school,

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<v Speaker 1>which I would have been in big trouble every day

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<v Speaker 1>if they're if I had grown up like that. But

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<v Speaker 1>he's basically saying like the people who were coming up

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<v Speaker 1>with these spins on it probably had never even been

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<v Speaker 1>to Quebec, had never had actual poutine, and that it's

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<v Speaker 1>not supposed to be gussied up. It's like a very simple,

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<v Speaker 1>basic street dude. And he was really angry. I think

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<v Speaker 1>in the interview they said that he kept pounding his

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<v Speaker 1>fist and eventually took off his shoe and was pounding

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<v Speaker 1>his shoe on the table while he.

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<v Speaker 2>Was shouting about Oh, I don't believe that when Hugh

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<v Speaker 2>attis in great person. He has restaurants here in Atlanta

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<v Speaker 2>and Athens, Georgia, so he's a he's a top chef

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<v Speaker 2>guy too, so I love volt.

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<v Speaker 1>What's he? What's he?

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<v Speaker 2>What? What?

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<v Speaker 1>In Atlanta?

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<v Speaker 2>Well, I mean he you remember the coffee shop at

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<v Speaker 2>Pont City Market that was his Oh okay, yeah, great

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<v Speaker 2>downstairs and his Empire State South in Atlanta Edison Bulbs

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<v Speaker 2>and yeah, Edison Bulbs. And then five and ten in

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<v Speaker 2>Athens is his restaurant because Athens has got some like

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<v Speaker 2>legit good restaurants.

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<v Speaker 1>Now, Yeah, five and ten was great that that went

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<v Speaker 1>in where what was the like super threadbare restaurant that

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<v Speaker 1>had been there for a million years? Before five and ten,

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<v Speaker 1>it was like an Athenon institution.

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<v Speaker 2>Oh, I don't know, I was just there. I tried

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<v Speaker 2>to go to five and ten, but they were booked

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<v Speaker 2>up because I went to those RAM shows again this

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<v Speaker 2>year and the Athens is just still one of my

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<v Speaker 2>favorite places to do great. Yeah, but this is about

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<v Speaker 2>Quebec and Canada, and he actually and closes out his

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<v Speaker 2>quote by saying, it's just really comforting garbage food.

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<v Speaker 1>That's awesome, which I love. So I guess that's it, right.

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<v Speaker 2>Yeah, I got nothing else. You know, go visit Canada,

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<v Speaker 2>go to Quebec and order some poutine.

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<v Speaker 1>Yeah, but even just maybe also if you can't make

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<v Speaker 1>it to Quebec, like look up how to make as

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<v Speaker 1>close an approximation as you can and enjoy it that way.

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<v Speaker 2>Yeah, I think that they're I think General Mirror here

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<v Speaker 2>in Atlanta serves poutine, so you know, I might give

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<v Speaker 2>that a shot.

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<v Speaker 1>Sure, sure, since Chuck said he's going to give it

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<v Speaker 1>a shot, everybody, that'd mean short Stuff is out.

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<v Speaker 2>Stuff you Should Know is a production of iHeartRadio. For

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<v Speaker 2>more podcasts my heart Radio, visit the iHeartRadio app Apple Podcasts.

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<v Speaker 1>Ever you listened to your favorite shows,