It’s hard to order something from a menu when you don’t like two of the three main components. Frankly, I can’t stand cheese curds. The squeaking on my teeth as you chew is a meal breaker. And french fries are a “meh, so what,” for me. But some kind of chemical reaction happens when you bathe them both in a pool of hot, rich, brown gravy. The curds lose their squeak and become deliciously soft and gooey. The fries absorb the gravy and the curds cling like Velcro. You have to risk the inevitable 2nd degree burns and dive in as soon as the bowl hits the table, because the reaction ceases after 3 minutes and the curds regain their annoying screech, while the fries just become a soggy mess (although Canadians, being the originators of Poutine may disagree).

I recommend giving Poutine a try if you’re in a part of the country that serves it.

The version pictured here is courtesy of The Great Dane Pub and Brewing Company in Wausau, Wisconsin. www.greatdanepub.com