elanya

allow me to share with you a gross fry secret. Melt one block of shortening in a large fyingpan/wok. boilish it. Add fries. Cook until then kind of make a pok pok sound when you jab them. drain fries. Wipe fries down. Save shorening for next time. Now you have deep fried fries.

Can you say Transfats?

yay! I'm going to spread the joy of poutine all the way to Texas! I'm so proud I'm going to cry... ;)

Let's see if I can help to spread the delicacy:

1) The fact that you're in texas prevents me from shipping an order of poutine out to you. It might be cold by the time it gets to your place. About 3.3 thousand kilomterers tend to do that.

2) On the other hand, for the cheese curds you might want to try those guys: http://www.cheesemakers.com/aboutus.aspx
They're cheese makers from texas, and their web site says they make fresh cheese curds! those would be perfect :)

3) freakwoman's recipe for the fries should be perfect :) As soon as you have the fries, lay a handful of cheese curds on top, and pour the gravy. It works also with BBQ sauce (it's then called a "Poutine BBQ") or even with meat spaghetti sauce (it's then called an "Italian Poutine"), but gravy is the best. You want your gravy to be as hot and as thick as possible. If you have it too liquid, it'll soak and drawn the fries, and too cold it won't meld the cheese.

Enjoy! :D