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  • Herrine Ro: One of Canada's most iconic dishes is poutine,

    赫林羅。加拿大最具代表性的菜餚之一是poutine。

  • but Montreal is the city to get the best.

    但蒙特利爾是最好的城市。

  • We visited three famous restaurants,

    我們參觀了三家著名的餐廳。

  • Ma Poule Mouillée,

    雞肉。

  • La Banquise,

    La Banquise,

  • and Au Pied de Cochon,

    和豬腳。

  • to find the best poutine in town.

    找到城裡最好的布丁。

  • [Herrine screams]

    [赫林的尖叫聲]

  • No, my pants are wet.

    不,我的褲子是溼的。

  • Based off of the comments last season,

    根據上賽季的評論。

  • we are in Montreal to find the best poutine.

    我們在蒙特利爾尋找最好的布丁。

  • Erin Kommor: Yes! And if you do not know,

    艾琳-科莫是的!如果你不知道。

  • poutine is a Canadian dish

    布丁

  • that's, like, fries covered in gravy and cheese curds.

    那是一樣,薯條覆蓋在肉汁和奶酪凝結物。

  • What qualities are we looking for?

    我們要的是什麼品質?

  • Herrine: We are looking for -

    Herrine:我們正在尋找...

  • OK.

    好的

  • [Herrine laughs] Erin: Sorry.

    對不起。

  • Herrine: So, we are looking for fries that have

    赫林所以,我們要找的薯條有

  • a crispy outside and a nice plush inside,

    外表酥脆,內裡毛絨絨的很好看。

  • and the cheese curds should be flavorful and fresh,

    和奶酪凝結物應味道鮮美。

  • nice and melty.

    很好,很融洽。

  • People say that the fresher the curd,

    人們都說,腐乳越新鮮。

  • the squeakier it is.

    越是吱吱作響。

  • The gravy should be thick and flavorful,

    肉汁要濃稠,味道要好。

  • and there should be enough of it

    綽綽有餘

  • to coat all the fries and curds.

    來塗抹所有的薯條和凝乳。

  • At each location,

    在每個地點:

  • we will be asking which poutine we should get

    我們會問我們應該吃哪種煎餅?

  • and judge based off of that.

    並據此判斷。

  • Erin: Let's bundle up and get going!

    艾琳:讓我們捆綁起來,開始行動吧!

  • Herrine: It's so cold. Erin: I got you. I got you.

    赫林好冷啊艾琳:我抓住你了。我抓住你了。

  • Come on.

    來吧。

  • Herrine: So, we're going to La Banquise,

    赫林所以,我們要去La Banquise。

  • and this place is probably the most associated

    而這個地方可能是最有關係的

  • when it comes to poutine and Montreal.

    當談到poutine和蒙特利爾。

  • And we'll be trying the classic,

    而我們會嘗試經典的。

  • but they have, like, 30 kinds here.

    但他們有一樣,30種在這裡。

  • Erin: 30? Herrine: 30.

    艾琳:30歲?赫林:30。

  • Erin: Of poutine? Herrine: Of poutine.

    煎餅的?赫林:布丁的。

  • Erin: I've heard about this one the most

    艾琳:這個我聽得最多了

  • out of all the places.

    在所有的地方。

  • Herrine: Yeah, I did too,

    赫林是的,我也是。

  • so let's go see what all the fuss is about it.

    所以讓我們去看看有什麼大驚小怪的。

  • Erin: Let's do it.

    艾琳:我們開始吧。

  • Customer: I heard about this place from a local

    顧客。我從一個當地人那裡聽說了這個地方

  • that I met on the airplane.

    我在飛機上遇到的。

  • I think I love the cheese and the gravy.

    我想我喜歡奶酪和肉汁。

  • That mixture together is really tasteful.

    這種混合在一起真的很有味道。

  • Annie Barsalou: A classic poutine is french fries

    Annie Barsalou:經典的poutine是薯條。

  • and cheese curds and a gravy on top.

    和奶酪凝乳,上面還有肉汁。

  • We use red potatoes because it's sweeter.

    我們用紅薯,因為它更甜。

  • We cut them by hand.

    我們用手切開它們。

  • Chef: You wanna just, like, blanch them first,

    廚師:你要先把它們焯一下。

  • 'cause that'll just, like, soften up everything.

    因為這將只是一樣,軟化了一切。

  • So when you drop it in fryer oil after,

    所以當你把它丟進炸油機油後。

  • it's gonna get all crispy on the outside

    外脆裡嫩

  • but stay fluffy on the inside.

    但裡面要保持蓬鬆。

  • Chef: If you go too thin,

    廚師:如果你太瘦了。

  • like the little stringy fries,

    就像那些小條狀的薯條。

  • then there's not gonna be anything

    那就什麼都沒有了

  • really fluffy on the inside.

    裡面真的很鬆軟。

  • It'll just be, like, too crispy.

    這將是一樣,太脆。

  • Annie: And we do the fries and do the precooking.

    安妮:而我們做薯條,做預煮。

  • We need to cook them about six minutes at 285 degrees.

    我們需要在285度下煮6分鐘左右。

  • It's very important to keep that temperature,

    保持這個溫度是非常重要的。

  • because it's gonna cook all the inside.

    因為它會煮所有的內部。

  • When we're ready to do the poutine,

    當我們準備好做布丁的時候。

  • we're gonna cook them at a higher temperature, at 325.

    我們要在更高的溫度下烹調它們,在325度。

  • It's gonna be golden outside, but not too crispy.

    外面會是金色的,但不會太脆。

  • And after that, we put the cheese curds.

    而後,我們把奶酪凝結。

  • That must melt.

    那一定是融化了。

  • It has to be at the temperature of the room

    它必須在房間的溫度下進行。

  • and do a squish-squeak in your mouth.

    並在嘴裡做一個擠壓的吱吱聲。

  • It's very good.

    很好

  • The gravy must be, like, golden,

    肉汁必須是,像,金黃色的。

  • have some texture in it, not too liquid.

    有一些質感在裡面,不要太液體。

  • It's got to be

    一定是

  • a bit spicy, too.

    有點辣,也。

  • That's the thing that differentiates us from the others.

    這就是我們與別人的不同之處。

  • We keep it as a secret.

    我們把它作為一個祕密。

  • Herrine: Everything visually looks...

    Herrine:一切都在視覺上看起來...

  • Erin: Gorge. Herrine: Gorge.

    艾琳:峽谷。赫林:峽谷。

  • And the cheese has melted. Let's dig in.

    而奶酪已經融化了。我們開始吧

  • Erin: So melty.

    艾琳:好融洽。

  • Herrine: I got the squeak.

    Herrine:我得到了吱吱聲。

  • Erin: I got the squeak too,

    艾琳:我也有吱吱聲。

  • and I thought I wouldn't like the squeak.

    我還以為我不喜歡這吱吱聲呢。

  • It was like, "merp, merp."

    這就像,"merp,merp。"

  • Oh, look at the steam.

    哦,看這蒸汽。

  • And it's so cold out.

    而且外面這麼冷。

  • This is so satisfying.

    這真是太讓人滿意了。

  • Herrine: So, right off the bat,

    赫林所以,一開始

  • we know that the curds here are fresh.

    我們知道,這裡的凝乳是新鮮的。

  • They're melted because of that piping hot gravy.

    因為那滾燙的肉汁,它們已經融化了。

  • I'm gonna try the potato by itself.

    我想試試洋芋本身。

  • It's not like the fries that

    它不像薯條,

  • you are familiar with as an American,

    你作為一個美國人熟悉的。

  • because they're not so crunchy and, like, salty.

    因為他們不是那麼脆和一樣,鹹。

  • I know this is a very poor comparison,

    我知道這是一個非常糟糕的比較。

  • but they taste more potato-y than french fries does.

    但他們的味道更多的洋芋 -Y比薯條。

  • Erin: No, definitely. Herrine: You know what I mean?

    艾琳:不,肯定是。赫林:你知道我的意思嗎?你知道我的意思嗎?

  • And, like, everything is very much kind of like a

    而且,就像,一切都非常多那種像一個

  • flash-fried baked potato.

    閃炸烤洋芋。

  • Erin: The potatoes are, like, not too greasy at all.

    艾琳:洋芋,好像,一點都不油膩。

  • They're just so satisfying.

    他們實在是太讓人滿意了。

  • And it's so warm and soft.

    而且它是如此的溫暖和柔軟。

  • It's, yeah, it's not like American fries at all.

    這,是的,它不喜歡美國薯條在所有。

  • Herrine: They're honestly more like hash browns.

    Herrine:老實說,他們更像哈希布朗。

  • The cheese curds here have flavor.

    這裡的奶酪凝乳有味道。

  • Erin: Oh, totally. Herrine: It's salty,

    艾琳:哦,完全可以。Herrine:它是鹹的。

  • it's fatty.

    它的脂肪。

  • Erin: They provide the salt, 'cause I feel like the fries

    他們提供的鹽,因為我覺得像薯條。

  • aren't super salty at all. Herrine: Yeah, the fries

    一點都不超鹹。赫林是的,薯條

  • aren't as seasoned as I thought they would be.

    並不像我想象的那樣老練。

  • But the curds, I like how they're this, like,

    但這些凝乳,我喜歡它們是這樣的,就像。

  • happy medium between, like, completely melted

    幸福的中間,像,完全融化

  • and kind of like, just, like, sitting there.

    和那種喜歡,只是,喜歡,坐在那裡。

  • Erin: It's so flavorful.

    艾琳:太有味道了。

  • Herrine: So, the gravy itself, it's not so, so thick.

    Herrine:所以,肉汁本身,它不是那麼,那麼厚。

  • Erin: It doesn't, like, coat your mouth.

    它不會讓你的嘴上沾滿灰塵。

  • It just complements the fry.

    只是與炒菜相得益彰。

  • Herrine: I disagree.

    赫林我不同意。

  • I feel like I'm not getting, like, a beefy flavor,

    我覺得我沒有得到一樣,牛肉的味道。

  • or like a hearty, like -

    或像一個豐盛的,像--

  • Erin: It is more just, like, salty and fun.

    艾琳:更多的只是,喜歡,鹹的,好玩的。

  • Herrine: I think it is great on its own.

    赫林我覺得它本身就很好。

  • And the cheese curds here I think is the MVP.

    而這裡的芝士凝乳我認為是MVP。

  • Erin: Phenom. Herrine: Yeah.

    艾琳:Phenom。赫林:是啊。

  • But the other places we'll be going to

    但其他的地方我們會去的。

  • have, like, added elements.

    有,喜歡,添加元素。

  • So, we are going to Ma Poule Mouillée.

    所以,我們要去Ma Poule Mouillée。

  • I think I pronounced that right.

    我想我的發音是對的。

  • Erin: You did.

    進去吧是的

  • Herrine: And this place is a Portuguese restaurant,

    赫林。而這個地方是一家葡萄牙餐廳。

  • and we'll be trying their fusion take on the poutine.

    我們將嘗試他們的融合 採取在poutine。

  • Erin: I'm so excited. It looks so good.

    艾琳:我太興奮了。它看起來那麼好。

  • Herrine: It's supposed to be a lot of bold flavors

    赫林。它應該是很多大膽的味道。

  • going on here, so I'm excited.

    要在這裡,所以我很興奮。

  • Erin: Let's do it!

    艾琳:我們開始吧!

  • Michael Antunes Alves: Ma Poule Mouillée is a takeout

    邁克爾-安圖內斯-阿爾維斯:我的雞是外賣的

  • restaurant with the grill of the charcoal.

    炭火燒烤的餐廳。

  • We work mainly with chicken.

    我們主要是和雞肉合作。

  • The most popular at Ma Poule Mouillée is the poutine.

    在Ma Poule Mouillée,最受歡迎的是poutine。

  • The poutine is the mixing of Quebec and Portuguese,

    葡京是魁北克和葡萄牙的混合體。

  • with the fried chicken in the charcoal

    炭包雞

  • and the local cheese.

    和當地的奶酪。

  • And I'm mixing with the São Jorge from Portugal.

    而我和葡萄牙的聖若熱混在一起。

  • Virgilio Rodrigues: We have to stock a lot of potatoes.

    Virgilio Rodrigues:我們必須儲備大量的洋芋。

  • Our potatoes are presliced.

    我們的洋芋是預切的。

  • We cook halfway.

    我們在半路上做飯。

  • We put it on the fridge.

    我們把它放在冰箱裡。

  • When they are cold, we fry them.

    等它們冷了,我們就把它們炸了。

  • We season our fries with the homemade spices.

    我們用自制的香料來調味我們的薯條。

  • We know that the fries are ready

    我們知道,薯條已經做好了

  • because they make a little music.

    因為他們做了一個小音樂。

  • [fries rustling]

    [薯條沙沙作響]

  • We're gonna top the fries with a local cheese,

    我們要在薯條上加點當地的奶酪。

  • then the Portuguese cheese São Jorge.

    然後是葡萄牙的聖若熱奶酪。

  • Michael: It's very strong.

    邁克爾:很強。

  • I put just a little bit.

    我只放了一點點。

  • Herrine: See, but I don't think that that's like...

    赫林但我不認為這就像... ...

  • I like it.

    我喜歡它。

  • Cameraman: Yeah, it smells good.

    攝像師:是啊,它聞起來不錯。

  • Herrine: Oh, but it has a scent.

    赫林哦,但它有一個香味。

  • Virgilio: Yes. Yes, yes.

    維吉爾:是的。是的,是的。

  • This is a charcoal grill.

    這是一個木炭烤架。

  • It's a Portuguese chicken,

    這是一隻葡萄牙雞。

  • and we grill it around half an hour.

    我們烤了半小時左右。