Poutine Makes its Mark Outside of Canada
http://www.twincities.com/ci_19818141It looks like poutine, that fast food sensation from the French Canadians, is spreading southward. A concoction that blends french fries with cheese curds and gravy, poutine is a belly-busting, caloric bomb that is now available in several restaurants in the Twin Cities, MN area, and will almost certainly make an appearance at the world-famous Minnesota State Fair this summer.
Compared with almost any fast food, poutine is possibly the least nutritious, fattiest thing to hit the market ever. Styles of poutine vary, and one St. Paul restaurant offers it with an added touch: fois gras. Uff da, as we say here.
Sounds good, huh?
Read more at the link...
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I am drooling just thinking about it. 
But I am now vegan and won't do it again. C'est la vie!
No homemade, fancy gravy. Just the stuff from the can.
All I can say is that at least in their restaurant, the chicken gravy is made from scratch from what I was told. All I saw when I got to the restaurant for the first time was entire columns of chicken being cooked in several giant rotisserie ovens in their restaurant. So of course, that would make for tons of gravy. The rotisserie chickens is to die for, ridiculously juicy… liked it better than their fried chicken. But then liked their poutine better than the rotisserie chicken. I don't know, I am confused!
My husband might have to go all on his own next time. I want to continue being a herbivore. 
That's just how I 
BTW… like that picture. Lol!
Carne Asada Fries from San Diego, CA
The dish typically consists of french fries, carne asada, guacamole, sour cream and cheese. The dish is high in calories, with a meal-sized portion containing 2000 Calories (kcal) or more.[4][5] Generally, only shoestring fries are used, but other cuts of potato may be used. The carne asada is usually finely chopped to avoid using a knife or additional cutting. Guacamole and sour cream are added. Finally, it is topped with cheese, although the variety of cheese is dependent on the area or establishment. A commonly used cheese is Cotija. However, many establishments use a less-costly shredded cheese mix which melts with the other ingredients and keeps longer.
http://en.wikipedia.org/wiki/Carne_asada_fries
http://wisconsincheesetalk.com/2011/04/20/the-badger-poutine/
Personally, I don't like brown gravy, so the dish doesn't appeal to me. It may well be that combining it with cheese curds would improve my opinion of gravy, but I can't imagine the combination would be better than cheese curds alone
So I know from Mill Girls.
My great aunt and grandmother both worked in the mills, until they closed down and moved down south. Their parents came down from Quebec as well.
when if this was a food item from American culture, there'd be scores of "Never had it; I'm too good for it,"
or "Fat-assed American food," or "I'm so ashamed when my social superiors come from Europe and are forced to
see pictures of it."
Canada: a place so superior, even its Death Chow is better.
