I think I’ve determined to take another stab at poutine today. I’ll be abandoning my previous method of simply applying cheese curds and gravy (from a packet) to a plate of french fries.
I have instead found an actual recipe to follow (which in all fairness can be interpreted as ‘apply cheese curds and gravy to a plate of fries’). It’s essentially a recipe for the gravy, which should give me greater control of the thickness of the gravy. I think thicker will be better, or at least thicker than the original effort. The fries on top were nicely coated, those at the bottom were absolutely sopping, and the gravy didn’t stick to the curds long enough to really make them gooey.