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curiosity. Hey and welcome

0:34

to the short stuff. I'm Josh

0:36

and there's Chuck and Jerry's

0:38

here. Wait, no, she isn't.

0:40

Jerry's not here. Dave's not

0:43

here. We're left on our own.

0:45

Like a pair of losers. And this

0:47

is short stuff. That's right.

0:49

Big thanks to how stuffworks.com.

0:52

The Canadian Encyclopedia. and food

0:54

and wine magazine. Wow. For

0:57

the information that I called

0:59

about Canada's national dish at

1:01

740 calories and 41 grams

1:04

of fat per serving the

1:06

French fried brown gravy cheese

1:09

curd squeaky delight that is

1:11

poutine. Yes, I love poutine.

1:13

How about you? What's not

1:16

to like? I don't. Of

1:18

course I love poutine. I can't

1:20

eat a lot of that kind of

1:23

thing. Well, no. Who can't? Because, you

1:25

know, I'm trying to look, be healthier

1:27

and look better and poutine does not

1:29

lend itself to that. You look both,

1:31

by the way. I appreciate that. But

1:34

in Canada, you gotta eat some

1:36

of that poutine. You definitely do.

1:38

Whenever we visit Toronto, I'm always

1:40

on that stuff. You have to. But

1:42

one reason why we can't eat it

1:45

as much is because we live in

1:47

the southeastern United States, whereas poutine

1:49

was originally invented in

1:51

Quebec. which can get awfully cold in

1:54

the middle of winter. So it actually

1:56

makes a lot of sense to

1:58

eat a higher calorie diet during

2:00

that. time like a bear. That's

2:02

right. It popped up in the

2:05

1950s in the snack bars of

2:07

rural Quebec and started gaining in

2:09

popularity kind of you know kind

2:11

of spread out from there as

2:13

we'll learn it eventually started popping

2:16

up in fast food menus in

2:18

the 1980s like McDonald's and Burger

2:20

King and stuff like that in

2:22

Quebec and then eventually over the

2:24

border into Ontario and nowadays you

2:27

can find it all over the

2:29

world. even though if you want,

2:31

you know, if you want that

2:33

OG, you got to get it

2:35

somewhere in Quebec. Right. And if

2:38

you're a purist, you definitely have

2:40

to get it from Quebec. That's

2:42

just the way it goes. That's

2:44

right. So there's a bunch of

2:46

different families or people who lay

2:48

claim to inventing poutine, but they

2:51

all hail from the same area

2:53

called the Santre de Quebec, which

2:55

means center of Quebec, which is

2:57

ironically in the South. That is

2:59

a really important place because that's

3:02

where the promageries, the cheesemakers, who

3:04

made these squeaky cheese curds that

3:06

are essential to poutine if you're

3:08

a poutine purist, where they're made.

3:10

And there's the first guy who

3:13

will meet is from Warwick in

3:15

Quebec, and his name was Fernand

3:17

LaShance of Cafe Ideal. And he

3:19

said that he first added curds

3:21

surprise because one of his customers,

3:23

Eddie Leness. said, hey, add some

3:26

courage to these fries. Yeah, that

3:28

was in 1957. And he replied

3:30

in French, I'm not even going

3:32

to try it, but he replied

3:34

in French, that will make a

3:37

damn mess. But he did it

3:39

anyway, served it in a paper

3:41

bag. It became pretty popular and

3:43

people started kind of customizing it,

3:45

adding vinegar and ketchup and stuff.

3:48

And then six years ended that.

3:50

He started to serve that on

3:52

a plate because it was such

3:54

a mess. And customers were like,

3:56

hey, they're on the plate now,

3:58

they're not in this bag, staying

4:01

warm, they're getting cold. So he

4:03

said, oh! Dump some brown gravy

4:05

on that stuff and said, how

4:07

you like that for warm? Yeah.

4:09

But in French. But in French.

4:12

Do you want me to try

4:14

the French quote? Sure. Oh, sure.

4:16

Savatifer, un modid poutine. Nice. So,

4:18

okay, we've got our first first

4:20

entrant, Fernandez, courtesy of Eddie Leness.

4:23

This is 1957. I guess, and

4:25

no, 1963 is when he added

4:27

the gravy. A complete poutine was

4:29

1963, but our next guy comes

4:31

from in Drummondville, Jean-Paul Roy, and

4:34

he said, no, I had a

4:36

place, a drive-in restaurant called Leroy

4:38

Juicep, and in 1964, which was

4:40

clearly a year later, he said,

4:42

I've been serving fries with this

4:44

sauce, though, since 1958, I called

4:47

it Patat sauce. And he's a

4:49

customer started adding cheese curds. I

4:51

was selling those at the snack

4:53

counter and they started dumping those

4:55

in there. So he started doing

4:58

that and added it to the

5:00

regular menu and named it Promage

5:02

Patat Sauce. And kind of a

5:04

fun little side note there. Apparently

5:06

he couldn't find a container in

5:09

his province that could even hold

5:11

this stuff that was so heavy.

5:13

So he had to go to

5:15

Toronto to source a vendor who

5:17

could provide these sturdy containers. Pretty

5:19

fun. So, Poutine, actually, the name

5:22

of it is, it essentially means

5:24

messy or mess, at least in

5:26

slang in Quebec for sure. But

5:28

people say that it's probably or

5:30

possibly one of the etymological theories

5:33

is that it hails from the

5:35

English word pudding. And not putting

5:37

like you and I think that

5:39

has the jiggly skin off top

5:41

that you have to peel off

5:44

when you take it out of

5:46

the refrigerator. This is putting as

5:48

in like figgy pudding, which is

5:50

essentially like a mixture of various

5:52

foods, sometimes fig, and that it

5:54

can be kind of messy. It's

5:57

not like, it's just like a

5:59

hodgepodge, just kind of mix together,

6:01

that kind of messy. And so

6:03

poutine, possibly from poutine, is where

6:05

this whole thing came from. Yeah,

6:08

or maybe one of the other,

6:10

like 10 to 15 explanations of

6:12

root words, like French words, like

6:14

paté, or how would you say

6:16

that one? Poutit. Poutit? which is

6:19

a potato regue. So no one

6:21

agrees on that, kind of like

6:23

a lot of this stuff that

6:25

we talk about with these origin

6:27

stories of foods. A lot of

6:30

people lay claim and no one

6:32

agrees on who the person is,

6:34

although I'm sure there will people

6:36

write in and say no, it's

6:38

definitely for sure one of these

6:40

people, or maybe even someone else.

6:43

Yeah, so what we do know

6:45

is that it showed up from

6:47

the more rural area of Sancher

6:49

du Quebec to Quebec City in

6:51

1969, at a place called Ashton

6:54

Snack bar. It made it to

6:56

Montreal in 1983, and then it

6:58

started to spread far and wide

7:00

from there. I say, we take

7:02

a break and we come back

7:05

and we trace poutine spread like

7:07

so much gravy flowing over a

7:09

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9:28

All right, so where we left

9:30

off, Poutine was spreading like a

9:32

brown gravy through the streets all

9:34

over Canada. Different variations started to

9:36

pop up like Italian poutine with

9:39

spaghetti sauce or sausage instead of

9:41

like the gravy, veggie poutine. There

9:43

are regional variations. Apparently Montreal style

9:45

has smoke meat. I've had that.

9:47

You know, have you? Yeah, how

9:49

do you like it? It was

9:51

great. I mean it's hard to

9:54

mess up poutine in my opinion.

9:56

Yeah. But you know as far

9:58

as traditionalists go, it's it's just

10:00

the straight up Kurds and gravy

10:02

There's also one more thing. I'm

10:04

sorry. There's also a restaurant in

10:06

Toronto I can't remember else I

10:08

totally named check, but they made

10:11

like Korean poutine Oh, I can't

10:13

remember what made it Korean, but

10:15

it was the bomb Okay, I

10:17

think it had some sort of

10:19

smoke meat on it as well

10:21

All right, I'd try that by

10:23

the 70s poutine had spread to

10:25

the United States in New York

10:28

and New Jersey They called it

10:30

disco fries and used shredded months

10:32

Instead of those cheese curds because

10:34

you know one thing we mentioned

10:36

it was made where it was

10:38

made because you get those cheese

10:40

curds Fresh and they say like

10:43

hey man if you're keeping these

10:45

curds for a couple of days

10:47

They don't squeak anymore and it's

10:49

not the same so this this

10:51

disco fries thing is an abomination

10:53

Yeah, but it's a great name.

10:55

Yeah, pretty good. So it first

10:57

started to spread to national restaurant

11:00

chains back in 1985. There was

11:02

a Quebec fast food franchise called

11:04

Freets, F-R-I-T-S, and they did not

11:06

last very long, but they seemed

11:08

to be on record as the

11:10

first national chain, or at least

11:12

large regional chain, to feature protein.

11:14

But the one that really kind

11:17

of kicked it off was Burger

11:19

King. One of their franchisees, Jean-Louis

11:21

Roy, back in 1987, was like,

11:23

I really want to offer Poutine

11:25

Burger King, please, let me offer

11:27

Poutine. And the Burger King thought

11:29

on it and said, wish granted.

11:32

And so this first Burger King

11:34

franchise started selling Poutine, and I

11:36

guess it sold well enough that

11:38

Burger King was like, we're going

11:40

to sell this and all of

11:42

our Quebec restaurants. Yeah, McDonald's followed

11:44

suit afterward. They added it to

11:46

the menu in 1990 and then

11:49

in Quebec only and then expanded

11:51

to the rest of Canada and

11:53

Got a shout out harbies Canadian

11:55

fast food joint harbies started doing

11:57

And so in 1992, and then

11:59

something happened in the 2000s when

12:01

sort of elevated comfort food became

12:03

a thing and people are like,

12:06

let's, let's try and charge, you

12:08

know, 35 bucks for chicken pot

12:10

pie. Edison bulbs everywhere. Yeah, Edison

12:12

bulbs, you know, lighting up rooms

12:14

all over the place, like barely.

12:16

So they said, yeah, let's do

12:18

that with Poutine. And I think,

12:21

Martine Picard of, what's that restaurant,

12:23

Jean-Gaupier de Coshin. That's right. He

12:25

was the first supposedly, or at

12:27

least the first to become known

12:29

for serving elevated poutine when he

12:31

invented his foie gras poutine. Yeah.

12:33

Yeah. And so other people are

12:35

like, oh, foie gras, how about

12:38

lobster? How about braised beef? Yeah.

12:40

As you, as more and more

12:42

like professional chefs kind of did

12:44

their own spin on it, it

12:46

got further and further away from

12:48

what it was originally. And I

12:50

don't know who spoke to a

12:52

chef few a chef few atch

12:55

few atchetson. from Montreal, I believe,

12:57

right? He grew up in Ottawa.

12:59

Okay, so, but he grew up

13:01

on Putin. He said there was

13:03

a Putin truck parked down the

13:05

street from his high school, which...

13:07

I would have been in big

13:10

trouble every day if I had

13:12

grown up like that. But he's

13:14

basically saying like the people who

13:16

were coming up with these spins

13:18

on it probably had never even

13:20

been to Quebec, had never had

13:22

actual poutine, and that it's not

13:24

supposed to be gussied up. It's

13:27

like a very simple basic street

13:29

food. And he was really angry.

13:31

I think in the interview, they

13:33

said that he kept pounding his

13:35

fist and eventually took off his

13:37

shoe and was pounding his shoe

13:39

on the table while he was

13:41

shouting about this. Oh, I don't

13:44

believe that one. Hugh Atchison, great

13:46

person. He has restaurants here in

13:48

Atlanta and Athens, Georgia. So he's

13:50

a top chef guy too, so

13:52

a little vault. What's he, what's

13:54

he, what, what, what, what, what,

13:56

in Atlanta? Well, I mean, he,

13:59

the. You remember the coffee shop

14:01

at Pond City Market? That was

14:03

his. Oh, okay. Yeah, great. Downstairs

14:05

in his Empire State South in

14:07

Atlanta. Oh, I love that place.

14:09

Edison Bulbs. Addison Bulbs. And then

14:12

five and ten in Athens is

14:14

his restaurant. Because Athens has got

14:16

some like legit good restaurants

14:18

now. Yeah, five and ten was great. That

14:20

went in where, what was the like

14:23

super threadbare restaurant that had

14:25

been there for a million years before

14:27

five and ten? It was like an

14:29

Athens Institution. Oh, I don't know. I

14:31

was just there. I tried to go to

14:33

5 and 10, but they were booked up

14:36

because I went to those REM shows again

14:38

this year, and then Athens is just still

14:40

one of my favorite places to go.

14:42

Yeah, but this is about Quebec and

14:44

Canada. And he was just encloses out

14:47

his quote by saying, it's just really

14:49

comforting garbage food. Which I love. So

14:51

I guess that's it, right? Yeah, I got

14:54

nothing else. You know, go visit

14:56

Canada, go to Quebec, and order

14:58

some poutine. Yeah, but even still,

15:00

just maybe also if you can't

15:02

make it to Quebec, like look

15:04

up how to make as close

15:06

an approximation as you can and enjoy

15:08

it that way. Yeah, I think that

15:11

there are, I think General Muirr here

15:13

in Atlanta serves poutine, so, you know,

15:15

I might give that a shot. Sure.

15:17

Since Chuck said he's going to give

15:19

it a shot, everybody short stuff is

15:21

out. Stuff

15:24

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