I don't know that poutine is Canada's national dish...definitely it is one of Quebec's dishes.
1. You don't need a deep-fryer to make the fries, a pan will do.
2. I believe we have discussed poutine a few times. I don't have time to search, but I know I always post about poutine
. There are many varieties of poutine. The basic is brown gravy (which is, I think, 1/2 chicken and 1/2 beef gravy), French fries, curds. It is not uncommon to ask for vinegar (white) halfway up, and then top with S&P, ketchup, more vinegar. Or, my favorite at a chip wagon is ask for hot peppers 1/2 up, and then more hot peppers on top.When I make poutine at home, I tend to use turkey gravy (to which I've added grated gjetost), add left over turkey, cranberry (or lingonberry) sauce, and curds. This is not one of the numerous "flavours" you'd find at a poutine shop or chip wagon (yes, there are places that specialize in just poutine).
