Special equipment: a deep-fry thermometer
For the fries: Wash and scrub the potatoes. Cut the potatoes into 1/4-inch slices, and then slice into 1/4-inch sticks. Fill a large bowl with water and the vinegar and soak the potatoes for at least 30 minutes and up to 24 hours. Drain and pat dry with paper towels.
For the chorizo poutine: Melt the butter in a large saucepan over medium-high heat. Once the butter has melted, add the garlic, onions, carrot, celery and 1 teaspoon salt and saute until the onions are translucent, 4 to 5 minutes. Add the chorizo and saute, breaking up the meat with a wooden spoon, until well browned, 7 to 8 minutes. Add the flour and stir well, cooking the mixture until the flour is completely incorporated. Deglaze with the beef stock, then add the hot sauce, Worcestershire and dry mustard and stir well until combined. Bring to a boil and reduce to a simmer, cooking until the sauce thickens, 30 to 35 minutes. Season with salt and 1/2 teaspoon black pepper, keep warm and set aside.
Cook the fries: Preheat 3 to 4 inches of canola oil in a Dutch oven to 300 degrees F. Working in small batches to avoid overcrowding the pot, add handfuls of potatoes to the oil. Blanch the potatoes until just lightly golden, 5 to 7 minutes. Remove the potatoes, shake off excess oil and let drain on a paper towel-lined baking sheet. Allow to cool. Once all the fried have been blanched, raise the temperature of the oil to 350 degrees F. Working in batches again, cook the fries until golden brown and very crispy, 3 to 5 minutes. Remove the fries from the oil, drain and season with salt.
To serve, place half of the fries on a large serving platter. Sprinkle the cheese curds over the top, and spoon the hot chorizo gravy over the fries. Repeat with a second layer of each, finishing with a garnish of sliced scallions.