It is Poutine!!

[Fishi3]

A small group of Jawas huddles near the gates to Mos Eisley. Suddenely one stands and pointing into the distance cries out Poutini!!!

Pun aside.... I thought I'd share a French Canadian delicacy with you guys.

Yes it's a recipe.
You need
Potatos.
Brown gravy
Fresh Cheese curds.
(If possible use PEI red potatos. Quebec Cheese curds and a medium light brown gravy.)

Carefully select 3 large PEI red potatos (Quebec new potatos can be used but are inferior. Iowa Golds can also be used but using American Potatos when serving a French Canadian Poutine is an act of war.), per serving you wish to make.
-Peel the potatos and wash them. Cut them into French fries. Twice as thick as Mc Donalds enemic little fries.
-Let the potatos soak in a bucket of cold salty water. This keeps them from going brown.

Once the potatos are ready and soaking. (The water must cover the fries)
Prepare a brown gravy.
Brown gravy is made as follows.
One medium soup bone cleaned. Boil the bone till you have broth. Strain the broth and set it aside a moment while you brown some flour. This is the important step in a frying pan melt butter to cover the bottom of the pan. Add flour to the melted butter stirring it in slowly. You want to brown the flour without burning it. Keep adding flour till you have a thin paste. For best results it should be a carmel color and not grey if you over cook the butter it'll be grey. It's important to never use more than a medium heat. Once you have the browned flour you want to add soup broth to the flour mix stirring carefully so that it doesn't form lumps. Add soup broth till you have a gravy that is thin enough to pour when hot but thick enough to congeal when cooled.

OK now French fry your potatos. They should be crispy on the outside and flakey in the center which is why the size matters because Mc Donald fries are to small to be flaky and are all crust which ruins the potato goodness of the fry and makes it all about the oily crust.

Assembly.
Place fries in a bowl so as to cover the bottom of the bowl. Sprinkle fresh cheese curds over the fries. cover with more fries. Continue to layer fries and curds till you fill the bowl. Now ladel on sauce. You want the fries to be wet but not swimming. The curds will melt in the sauce. (All of the ingredients except the cheese curds should be hot but not scalding at this point.

Serve with pride.

It can also be made with alot less trouble using canned gravy if you can find a decent canned gravy. Variations include..
Poutine Italian which uses spageti sauce rather than a brown gravy.
Some variations add cut up hot dog bits and is called a Poutine Michigan.
(Technically to be a Michigan style it would use chilli as a sauce and have cut up hot dogs in it as in French Canadian cooking adding Chilli and hot dogs makes an item Michigan style.)

[Regidoc]

So far the best gravy I've had that was canned for my poutine was cordon bleu (spelling?). It has a nice flavor to it. Another variation is to use donair meat which is, simply put, donair poutine. Expect arteries to harden 10 minutes after eating. Also, some of the best store bought french fries I've had are Cavendish crinkle cut. They fry up really well