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。

The seasoning, it's garlic, paprika, and salt

調味料，是大蒜，辣椒粉，還有鹽。

with also black pepper.

與還黑胡椒。

The charcoal gives the chicken a smoky flavor,

炭讓雞肉有了煙燻的味道。

and inside it's very tender.

而且裡面很嫩。

And now we're grilling the Portuguese sausage, chorizo.

現在我們在烤葡萄牙香腸，辣味香腸。

Michael: The meat is different.

邁克爾：肉質不同。

It's not like just cheese.

它不像只是奶酪。

The meat is delicious.

肉很好吃。

Put some life in the poutine.

把一些生活在poutine。

Virgilio: We chop the chicken and the chorizo

維吉利奧。我們切雞肉和西班牙辣子醬

fresh to order,

新鮮上市。

and finally the gravy.

最後是肉汁。

Herrine: Oh, my God.

赫林哦，我的上帝。

Virgilio: It's a homemade sauce.

Virgilio:這是一個自制的醬。

It's another secret.

這是另一個祕密。

And the fresh parsley.

還有新鮮的歐芹。

And it's the best poutine in Canada.

而且它是加拿大最好的布丁。

Herrine: I'm very excited to try this one.

Herrine:我很想試試這個。

The gravy looks so much more dark.

肉汁看起來更黑了。

Erin: Thick.

進去吧厚厚的。

Herrine: And thick and viscous.

Herrine:又厚又粘。

The meat, I'm a huge chorizo fan.

肉，我是一個巨大的辣醬迷。

Erin: Me too, I love chorizo.

艾琳：我也是，我喜歡辣條。

And the chicken looks so good.

而且雞肉看起來很好吃。

This looks epic.

這看起來是史詩級的。

Herrine: I know. It's, like, loaded up.

赫林我知道。它的，就像，裝滿了。

This is honestly a bit much.

說實話，這有點過了。

I just drooled.

我只是流口水了。

Erin: Oh, my God.

進去吧哦，我的上帝。

That is a lot of flavor.

這可真夠味的。

You wanted flavor in the gravy, and that,

你要的是肉汁的味道，還有那個。

my friend, Herrine: This delivers.

我的朋友，赫林這個可以送人

is flavor. Herrine: Delivers.

是味道。赫林。提供。

Herrine: I can see - Erin: And the spicy sauce -

Herrine:還有辣味醬料

Herrine: Yeah, yeah, that's what I was gonna say.

赫林是啊，是啊，這就是我想說的。

Erin: I want to drink that spicy sauce.

艾琳：我想喝那個辣醬。

Herrine: I think it really does serve a purpose of,

赫林我認為它確實有一個目的：

like, cutting through all that richness, that spice.

就像，切開所有的豐富性，那香料。

Erin: Yeah, a little kick.

艾琳：是的，踢一下。

Herrine: Also, these fries are

赫林還有，這些薯條是

a lot crispier than La Banquise.

比La Banquise脆多了。

Erin: Oh, and I didn't realize how much,

艾琳：哦，我也沒意識到有多大。

how important that would be,

這將是多麼重要。

because the crispiness of the fries with the gravy,

因為薯條與肉汁的酥脆。

like, that's a perfect duo.

喜歡，這是一個完美的雙人組。

Herrine: Because the chorizo and the chicken

Herrine:因為辣醬和雞肉

is, like, cooked on that charcoal grill,

是一樣，在那個木炭烤架上煮。

you get that nice smokiness.

你會得到很好的煙燻味。

Erin: And the char.

艾琳：還有慈善。

Herrine: That paprika seasoning

赫林那個辣椒粉調味料

really does shine through.

真的是閃閃發光。

And you do get this lingering heat

而你確實得到了這個揮之不去的熱量

that's, like, very nice.

那是一樣，非常好。

This visually looks

這在視覺上看起來

very overwhelming. Erin: Like a lot.

非常壓抑。艾琳：像很多。

Herrine: But, like, flavor profiles are very bold,

赫林。但是，就像，味道特徵是非常大膽的。

but it's not too much.

但也不為過。

Erin: I don't think so either.

艾琳：我也不這麼認為。

Herrine: Like, everything works together,

赫林就像，一切都在一起工作。

and I think there obviously is a reason why

我想這顯然是有原因的

Michael wants to keep everything a secret,

邁克爾想把一切都保密。

because if secret got out, like....

因為如果祕密傳出去，就像....。

Erin: I would take over the world with this.

艾琳：我願意用這個來佔領世界。

Herrine: Yeah, exactly.

赫林是的，沒錯。

Let's see if the cheese curds squeak.

讓我們來看看，如果奶酪凝乳吱吱作響。

Erin: Squeak, squeak.

艾琳：吱吱，吱吱。

They squeak.

他們吱吱作響。

Herrine: Not as squeaky as La Banquise, though.

Herrine:但不像La Banquise那樣吱吱作響。

But the Portuguese cheese here,

但這裡的葡萄牙奶酪。

I'm not gonna even pretend to pronounce it,

我甚至不會假裝發音。

has that nice little pungency and, like, sharpness to it

有那個漂亮的小辛辣和，喜歡，尖銳的感覺到它

that I think, honestly, I would want more of.

我想，說實話，我會想要更多的。

Do you have any qualms?

你有什麼顧慮嗎？

Erin: My only qualm, I liked how melty

艾琳：我唯一的疑慮是，我喜歡融化的感覺。

the cheese was at La Banquise,

奶酪是在La Banquise。

and this cheese I feel like could be a little meltier,

而這塊奶酪我覺得可以再融化一點。

but I don't really want more of it,

但我真的不想要更多的東西。

'cause there's so much going on.

因為有這麼多的事情。

I feel like with more cheese, I would be overwhelmed.

我覺得再多的奶酪，我也會吃不消的。

Herrine: I feel like we haven't done the hot sauce justice.

赫林我覺得我們還沒有把辣醬做得很好。

We haven't done the spicy sauce justice.

我們還沒有把辣醬做得很好。

Erin: We haven't.

進去吧我們在窩藏它。

That's the best spicy sauce.

那是最好的辣醬。

Herrine: So, what is your favorite part of this dish?

赫林那麼，你最喜歡這道菜的哪一部分？

Erin: I think this is definitely my fave grave.

艾琳：我覺得這絕對是我最喜歡的墳墓。