I first encounted fries and gravy in the summer of 1979 at Murphy’s Steak House in Bartlesville, Oklahoma. A few years later I learned about the famous Baltimore version, and much later after that I heard about poutine. Both the Bartlesville and Baltimore versions are sans cheese curds (which the Quebecois can keep, as far as I’m concerned). I’ve made the dish myself using the gravy-like sauce recipe that goes with Springfield cashew chicken (a Chinese/Ozark fusion). Maybe I should call it “Poutine Aux Arcs”.