Change the manner in which the potatoes are prepared, and Poutine looks a lot like something you'd find at any roadside diner in the south. Fries instead of hash browns, I might have to try that. And how dare anyone say biscuits and gravy are horrible? That's just an outright lie!
What is "Candian Food?"
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An "American Standard" in southern cooking. You fry up some breakfast sausage in a pan until browned, then remove the sausage and add butter, flour, and milk/ cream to the drippings. Then replace the sausage and add cracked pepper, and pour over white butter biscuits.theflyingpeanut said:
It is quite disturbing and one of my least favorite foods in the world...which is why I don't think I'll like Poutine. I'm not a health nut...but COME ON!
I would have thought Canadian cuisine would be silimar to United States cuisine only with less of a Mexican influence and more of a French influence instead.
I watched a couple of Anthony Bourdain's shows where he goes to Canada and this seems to be the case; one minute he's eating fois gras and pig the next grits with a tonne of maple syrup.
Alas I'm Australian so I can only speculate.
I watched a couple of Anthony Bourdain's shows where he goes to Canada and this seems to be the case; one minute he's eating fois gras and pig the next grits with a tonne of maple syrup.
Alas I'm Australian so I can only speculate.
Biscuits and gravy will kill you if it's made right (your arteries will clog in moments). It'll also kill you if it's not made right (you'll retch so hard, meals you ate years ago will come back up). I think this makes it more dangerous than blowfish.Xanian said:
It is, however, delicious, but to eat it you must not care about your health. Unless of course you have a pocket treadmill and a few hours to spare afterward.
wrong, that actually comes from Ireland and is known as peameal baconKinguendo said:
as for Canadian food
Poutine
Maple Syrup
Nanaimo Bars
Butter Tarts
Figgy duff
Beaver Tails
Flapper pie
Montreal Smoked Meat
Montreal Bagel
Oka Cheese
here's a list
http://en.wikipedia.org/wiki/Canadian_cuisine
So, I found that book. It's titled 'Weird Canadian Words', and the ISBN is 1-894864-32-8. I'm not actually going to type out the stuff in it, but I'll give you the names of a couple specifically Canadian dishes it mentions.
Vico: a malted chocolate drink popular in Saskatchewan, similar to Ovaltine or Horlick's. I don't know if it still exists, but it now generically refers to any chocolate milk product.
Tortiere: a French-Canadian tradition, it's a meat pie that includes ground pork, ground beef, diced carrots and onions, peas and sometimes raisins, traditionally served during the Christmas holidays. It also used to be a family tradition in my house. And it's TASTY!
Toutin: A Newfoundland dish, you make flapjack dough, cut bite sized squares into a pan of pork fat, and then cover it in maple syrup and bits of pork. The high fat content kept it from freezing if you had it with you outside, during the winter, and provided a ton of energy to the person eating it.
Red Rose Tea: Originally blended here in Canada in 1900, combining Sri Lankan and Indian teas.
Pot-en-pot: a seafood and potato dish originally from the Gulf of St. Lawrence area of Canada, named for the way it was cooked: with two pots, which you then combined. In Quebec, the dish often features chicken, rabbit, beef, prok, goose or duck. It's pretty similar to a Shepherd's Pie, from what I can tell.
Ployes: A pancake, minus the eggs and milk, originally from the Maritimes, made with buckwheat flour, and frequently garnished with whipping cream or butter, and berries.
Pemmican: You've all seen standard kippered or jerked beef, right? Now imagine moose, elk or deer meat, pounded flat between stones, mixed with berries, bone marrow and fat, then sealed in a bison hide pouch, and allowed to dry there. One batch was recorded to have been edible 4 years after it was made, and it didn't taste any different than more recently made pemmican.
I'd add more, but I think that's enough for now, and it'll probably be difficult enough to explain a couple of the ones I've listed, anyways. I hope it helps, though!
Vico: a malted chocolate drink popular in Saskatchewan, similar to Ovaltine or Horlick's. I don't know if it still exists, but it now generically refers to any chocolate milk product.
Tortiere: a French-Canadian tradition, it's a meat pie that includes ground pork, ground beef, diced carrots and onions, peas and sometimes raisins, traditionally served during the Christmas holidays. It also used to be a family tradition in my house. And it's TASTY!
Toutin: A Newfoundland dish, you make flapjack dough, cut bite sized squares into a pan of pork fat, and then cover it in maple syrup and bits of pork. The high fat content kept it from freezing if you had it with you outside, during the winter, and provided a ton of energy to the person eating it.
Red Rose Tea: Originally blended here in Canada in 1900, combining Sri Lankan and Indian teas.
Pot-en-pot: a seafood and potato dish originally from the Gulf of St. Lawrence area of Canada, named for the way it was cooked: with two pots, which you then combined. In Quebec, the dish often features chicken, rabbit, beef, prok, goose or duck. It's pretty similar to a Shepherd's Pie, from what I can tell.
Ployes: A pancake, minus the eggs and milk, originally from the Maritimes, made with buckwheat flour, and frequently garnished with whipping cream or butter, and berries.
Pemmican: You've all seen standard kippered or jerked beef, right? Now imagine moose, elk or deer meat, pounded flat between stones, mixed with berries, bone marrow and fat, then sealed in a bison hide pouch, and allowed to dry there. One batch was recorded to have been edible 4 years after it was made, and it didn't taste any different than more recently made pemmican.
I'd add more, but I think that's enough for now, and it'll probably be difficult enough to explain a couple of the ones I've listed, anyways. I hope it helps, though!
Now, I'm an American. I have watched Canadian TV shows showing or making food references to what Canadians eat. The food choices were offered in the name of humor. But I have seen the reference multiple times and have ran across Canadians that laugh when I ask or mention it. They usually say that there is some truth to it.
Kraft dinner.
Any Canadians want to chime in, great. I realise it is a base even "poor" meal wrenched in stereotype, but still it is funny.
Americans that never really knew what Kraft dinner is, try guessing. You can wiki it and then have a laugh too.
Kraft dinner.
Any Canadians want to chime in, great. I realise it is a base even "poor" meal wrenched in stereotype, but still it is funny.
Americans that never really knew what Kraft dinner is, try guessing. You can wiki it and then have a laugh too.
*Smack* *Smack* Canadian bacon has nothing to do with Canada, it's just what you guys call it.Kinguendo said:
You cant have it in the states at Macdonalds, you either need somebody who knows what their doing making it or a restaurant in Quebec. Seriously I don't like it much but damn do the quebecers know how to make the stuffXanian said:
OT: To be honest Canadians don't eat very differently than you Americans. With variations in names and such I don't think we eat too differently. We do however take food from different parts of the world and because of that we don't have a very specific "Canadian foods" we eat.
Also, beaver tails=Win+Win X Pie.
Poutine is god, Canada consumes the most Kraft Dinner per-capita than any other nation. Newfie's have a lot of different food, Cod tongues, etc. Bacon, and some of the manlier of us eat lumber.
That it does, if you choose to buy it that way. I prefer the 4 Litre jugs of milk though because I drink a hell of a lot of it.Thegreyfox666 said:
Montreal bagels, maple syrup, poutine, nanaimo bars, apple pie (I shit you not) beaver tails and I can't believe nobody has said Tim Hortons coffee.
I've lived here for my entire life, and I have yet to buy milk out of a bag, go 4L jugsThegreyfox666 said: