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Oh Canada

Ruthie789 Jun 17, 2013 03:41 PM

Canada Day is around the corner. Am wondering what is an iconic Canadian recipe to you, where did your recipe originate from, and when and for what occasion do you make it?
I had a lobster roll in PEI and think this is quite an iconic Canadian recipe.

  1. buttertart Jul 6, 2013 08:52 AM

    For some really great Canadian baking recipes (even if the butter tarts are maple, sigh), check out the Canadian Living Complete Baking Book published in 2008. Everything I've tried from it has been excellent. They test their recipes like crazy.

    1 Reply
    1. re: buttertart
      l
      lagatta Jul 6, 2013 03:44 PM

      Yes, sometimes I find their recipes are a bit bland and need tweaking, but their testing is excellent. I often consult their site due to its consistency.

      I can easily take that out for a library. I almost never do sweet baking (really try to avoid sugar). I do make at least one clafoutis in the summer, but don't need a recipe for that.

    2. Ruthie789 Jul 1, 2013 02:56 PM

      Well summer is here and who doesn't associate it with some form of ice cream. In honour of Canada Day I went to Menchie's and had some Red Velvet frozen yogurt, need to read the link to understand:
      http://www.theglobeandmail.com/news/n...

      1 Reply
      1. re: Ruthie789
        r
        rstuart Jul 1, 2013 07:11 PM

        Ha!

      2. g
        gnomatic Jun 24, 2013 04:27 PM

        Sweet and Sour Chicken balls from bad chinese fast food joints. I remember them from my childhood and university days in Ontario.

        Got a hankering for them two years ago when an old friend mentioned she was having pregnancy cravings for them. It was only then did I realize I have never encountered them in California these last 13 years. My search for them turned up empty.

        Life as an ex-pat needs to some strange food searches..chicken balls, jamaican beef patty, poutine, swiss chalet sauce, ketchup chips, etc., etc.

        9 Replies
        1. re: gnomatic
          buttertart Jun 24, 2013 04:52 PM

          I remember those very well. Lots of ball and not much chicken...you would never be very far from a patty if you were in the NYC area, however.

          1. re: buttertart
            r
            rstuart Jun 24, 2013 05:21 PM

            I didn't encounter chicken balls until I went to university in Guelph! I just didn't get it..

            1. re: rstuart
              buttertart Jun 25, 2013 03:58 PM

              There is nothing of the sort in real Chinese food, I assure you. It's the kind of thing we used to get when we had been drinking (in high school, of course).

              1. re: buttertart
                r
                rstuart Jun 25, 2013 05:51 PM

                I suspect that I had never had them before because my mother didn't like chinese food, so we never ordered it (except Dim Sum.. which we had regularly in wpg's tiny Chinatown). But I remember a friend of my mother's from a small town in Saskatchewan telling me that every small town in the Prairies in the 50s, 60s and 70s had a chinese restaurant.. no doubt with food adapted for Canadian tastes!

                1. re: rstuart
                  g
                  gnomatic Jun 25, 2013 10:19 PM

                  It's not really a Chinese restaurant food.

                  It's more of a Chinese food at the mall food court or chinese fast food type of food. Usually a pile of deep fried spheres under a bright heat lamp is how I remember them.

                  I wonder is it perhaps regional in Canada as well.

                  1. re: gnomatic
                    Ruthie789 Jun 26, 2013 10:15 AM

                    Those chicken balls can be found across the country, had them in Hamilton Ontario, and they are here in Montreal, QC.

            2. re: buttertart
              g
              gnomatic Jun 24, 2013 05:43 PM

              I have gotten beef patty in Manhattan, they were just meh. I suspect I need to go farther out to get the good ones.

              1. re: gnomatic
                buttertart Jun 25, 2013 03:58 PM

                Brooklyn.

            3. re: gnomatic
              p
              pavlova Jun 24, 2013 06:24 PM

              Ha! I had those this past weekend--my brother lives in a small town so we had 'Chinese' delivery chicken balls in their bright red sauce along with the egg rolls, chop suey, ribs, fried rice etc.

            4. buttertart Jun 24, 2013 11:51 AM

              Wiser's whisky, Labatt's 50 and Molson Ex...

              8 Replies
              1. re: buttertart
                j
                jammy Jun 24, 2013 12:00 PM

                Don't forget Alberta Springs

                1. re: jammy
                  buttertart Jun 24, 2013 12:02 PM

                  I'm from London, Ont. ;-)

                  1. re: buttertart
                    Ruthie789 Jun 24, 2013 05:44 PM

                    Octoberfest in London Ontario, fun, fun, fun.

                2. re: buttertart
                  Musie Jun 25, 2013 05:11 PM

                  Crown royal, even its bottle design is Canadian.

                  1. re: Musie
                    buttertart Jun 26, 2013 10:53 AM

                    My dad loved Crown Royal. (The undertaker had put his cremated remains, which were buried next to my mom's, in a red velvet bag. I had him change it to blue. My dad would have approved.)

                    1. re: buttertart
                      r
                      rstuart Jul 2, 2013 08:28 AM

                      That is great Buttertart. I recall my grandparents had a crown royal bag full of marbles..

                      1. re: rstuart
                        buttertart Jul 2, 2013 04:14 PM

                        You never threw them out, they were useful.

                        1. re: buttertart
                          Ruthie789 Jul 2, 2013 07:04 PM

                          They would good to hold coins too! Very useful indeed!

                3. j
                  jammy Jun 24, 2013 06:42 AM

                  Geez, I almost forgot about a major Canadian icon: the pierogi. It's not evident in Atlantic Canada, but it's a staple from northern Ontario through the prairies.

                  10 Replies
                  1. re: jammy
                    i
                    INDIANRIVERFL Jun 24, 2013 06:46 AM

                    From one south of the border, what immediately comes to mind is Canadian Club and Molsen's.

                    1. re: jammy
                      r
                      rstuart Jun 24, 2013 05:20 PM

                      Yes.. perogies are very important in the prairies.. I was actually thinking it probably wasn't normal everywhere in Canada to have a perogie section in the freezers in the grocery store!

                      1. re: rstuart
                        Ruthie789 Jun 24, 2013 05:41 PM

                        You can get them in the freezer section in Montreal.

                        1. re: Ruthie789
                          girloftheworld Jun 24, 2013 06:03 PM

                          we have 'em in Texas.

                        2. re: rstuart
                          Musie Jun 24, 2013 05:47 PM

                          They have them in the freezer section in NB too... although, only 1 or 2 brands, not enough to fill up a section though!

                          1. re: rstuart
                            Allegra_K Jun 24, 2013 07:33 PM

                            Another summertime prairie staple--roll kuchen and watermelon! None of that dainty seedless stuff, either, but one of those twenty pounders that's almost equally spotted with black and pink.
                            Ooh, and sometimes with damson plum jam for smearing on the dough knots.

                            1. re: Allegra_K
                              r
                              rstuart Jun 25, 2013 05:48 PM

                              Yum! Where are you from Allegra?

                              1. re: rstuart
                                Allegra_K Jun 25, 2013 06:54 PM

                                I'm in Winnipeg...the Mennonite influence abounds!

                                1. re: Allegra_K
                                  Ruthie789 Jun 26, 2013 10:13 AM

                                  More, please of your recipes, sounds delicious.

                                  1. re: Allegra_K
                                    r
                                    rstuart Jul 2, 2013 08:27 AM

                                    That's where I grew up Allegra.. in Wolseley.. (when it was much cheaper!).

                          2. CocoaChanel Jun 23, 2013 07:38 PM

                            Cedar planked salmon with a maple glaze
                            Strawberry shortcake
                            Butter tarts
                            And a good cold lager.

                            :)

                            1. EM23 Jun 20, 2013 06:07 PM

                              Oatcakes are a favorite memory of my visit to Cape Breton about 15 years ago. I have this recipe pinned, but have yet to make it as I am baking-impaired.
                              http://www.travelerslunchbox.com/jour...

                              1. DuchessNukem Jun 19, 2013 04:36 PM

                                My supervisor misses her buttertarts. I was thinking of making her a small batch (did I mention that I'm the world's worst baker?). She was thrilled to find that Canada Day is also my anniversary.

                                4 Replies
                                1. re: DuchessNukem
                                  Sra. Swanky Jun 20, 2013 08:34 AM

                                  Go for it! Your supervisor will be thrilled. Always wanted to try butter tarts. Especially after hearing about them (and other cool Canadian-isms!) on my favorite comic strip:

                                  http://catalog.fborfw.com/indexid.php...

                                  1. re: Sra. Swanky
                                    buttertart Jun 22, 2013 10:30 AM

                                    Aww.

                                    1. re: Sra. Swanky
                                      DuchessNukem Jul 1, 2013 09:28 PM

                                      I did make her some gringo buttertarts and luckily she was in on Saturday morning instead of Sunday night -- so she got them fairly fresh. They weren't anything near authentic but she grinned and ate two right off. :)

                                      1. re: DuchessNukem
                                        Sra. Swanky Jul 2, 2013 06:06 PM

                                        I'm sure she absolutely loved them. So sweet of you. Were they easy to make? :)

                                  2. p
                                    pavlova Jun 19, 2013 03:46 PM

                                    Date squares
                                    Tourtiere
                                    Sugar Pie
                                    Nanaimo bars
                                    Poutine
                                    Fresh fish and game
                                    A Caesar (or 3)
                                    Ice Wine
                                    Anything Maple
                                    Doughnuts!

                                    8 Replies
                                    1. re: pavlova
                                      Ruthie789 Jun 20, 2013 03:00 PM

                                      I make date squares at least once a month. Think Canadians like to make squares, wonder why?

                                      1. re: Ruthie789
                                        g
                                        Gloriaa Jun 20, 2013 03:19 PM

                                        I made date squares the other day and no one tried one, so not a taste issue. It is definitely old fashioned and kids just don't like them.

                                        1. re: Gloriaa
                                          p
                                          pavlova Jun 20, 2013 06:04 PM

                                          I wouldn't go near them as a kid either and they were my dad's favourite so we always had a pan on the go. They just looked gross to me then: beige/brown and hairy-looking dates. Now, they are my favourite. Guess I'm all grown up!

                                          1. re: Gloriaa
                                            Ruthie789 Jun 20, 2013 06:44 PM

                                            You could freeze them, they do freeze well. I make a large batch for my father-in-law as he loves them.

                                          2. re: Ruthie789
                                            w
                                            williej Jun 20, 2013 06:58 PM

                                            They are called Matrimonial squares in Saskatchewan as they are served at wedding banquets. Along with jellied salad of course.

                                            By the way, THE Canadian dessert is saskatoon berry pie with wild berries, not the tasteless cultivated kind.

                                            1. re: williej
                                              Ruthie789 Jun 21, 2013 03:11 AM

                                              I have never had Saskatoon berry pie to my knowledge, have not seen this berry in the farmer's market in Quebec. I am sure it is very good.

                                              1. re: Ruthie789
                                                w
                                                williej Jun 21, 2013 04:23 PM

                                                They are called service berries in eastern Canada, well, east of Kenora.

                                                1. re: Ruthie789
                                                  c
                                                  cheesymama Jun 23, 2013 07:03 PM

                                                  Last summer Loblaws (here in Ont) carried them in season, early July IIRC. It was the first time I remember seeing them in a grocery store.

                                          3. Moedelestrie Jun 19, 2013 03:44 PM

                                            The most prevalent Canadian food according to the Walrus is Kraft macaroni and cheese. It is the Canadian equivalent of America's pizza. Kraft originated on both sides of the border and living 300 yards from the border I will attest to the fact that although products may have similar names and appearance even the ubiquitous macaroni and cheese is different depending on country of origin. I grew up with Kraft Canada products and never got used to the taste, texture or colours of Kraft's American cousins and would never dream of putting American Philadelphia on a fresh Montreal bagel.

                                            1 Reply
                                            1. re: Moedelestrie
                                              Ruthie789 Jun 19, 2013 06:09 PM

                                              We all agree at work that KD is delicious, think you have a valid point.

                                            2. g
                                              Gloriaa Jun 19, 2013 06:48 AM

                                              I would have to add blueberry pie/cobbler and sugar pie.

                                              1 Reply
                                              1. re: Gloriaa
                                                Ruthie789 Jun 19, 2013 10:28 AM

                                                Yum!

                                              2. r
                                                rjbh20 Jun 19, 2013 04:49 AM

                                                Back bacon & beer, eh?

                                                5 Replies
                                                1. re: rjbh20
                                                  Ruthie789 Jun 19, 2013 10:29 AM

                                                  A Canadian grade ale is called for if you want to add that eh at the end of that phrase! Canadian beer now that's iconic isn't it?

                                                  1. re: Ruthie789
                                                    r
                                                    rjbh20 Jun 19, 2013 12:52 PM

                                                    Sure is, hoser

                                                  2. re: rjbh20
                                                    Musie Jun 20, 2013 04:35 AM

                                                    Weirdly enough, I've never seen back bacon in the supermarkets in my area and none of the restaurants serve it. It's always streaky bacon.

                                                    1. re: Musie
                                                      c
                                                      cleopatra999 Jun 20, 2013 07:11 AM

                                                      Really? Where do you live? Not even on eggs benny?

                                                      1. re: cleopatra999
                                                        Musie Jun 20, 2013 08:42 AM

                                                        Southeast NB. Chances are if I headed to an area with a larger more metropolitan population, back bacon would be in stores and restaurants. I can't recall seeing eggs benedict on the menu anywhere either, but then there are no restaurants that show much in the way of food diversity either, it's all extremely basic. Come to think of it, I don't recall ever seeing even a simple poached egg on a breakfast menu in this area.

                                                  3. s
                                                    stayathomesommelier Jun 19, 2013 04:33 AM

                                                    Butter tarts!

                                                    1 Reply
                                                    1. re: stayathomesommelier
                                                      buttertart Jun 22, 2013 10:29 AM

                                                      YEAH!!!

                                                    2. y
                                                      yaneidi Jun 18, 2013 11:48 AM

                                                      Moose ribs finished on the bbq, salmon chowder, and cloudberries for dessert.

                                                      1 Reply
                                                      1. re: yaneidi
                                                        Ruthie789 Jun 19, 2013 03:52 AM

                                                        Sounds delicious. Chowders are very Canadian from East to West.

                                                      2. c
                                                        cleopatra999 Jun 18, 2013 07:31 AM

                                                        Being from Alberta, it's gotta be beef. A big juicy steak on the bbq screams Canada Day to me!

                                                        1 Reply
                                                        1. re: cleopatra999
                                                          Ruthie789 Jun 19, 2013 03:50 AM

                                                          Beef screams Canada for sure!

                                                        2. c
                                                          critter101 Jun 17, 2013 07:40 PM

                                                          I love nanaimo bars. I originally found the recipe in an old Canadian cookbook many years ago. And I make them whenever I want a sweet and delicious dessert bar, other than brownies or lemon.

                                                          3 Replies
                                                          1. re: critter101
                                                            Ruthie789 Jun 18, 2013 02:43 AM

                                                            Squares and bars especially Nanaimo bars are always so good especially with tea.

                                                            1. re: Ruthie789
                                                              1sweetpea Jun 18, 2013 07:24 AM

                                                              Though I'm not a dessert lover, a strawberry shortcake is both seasonal and red and white, the colours of our flag. As a child, Canada Day dinners were undoubtedly barbecued and eaten outside, so grilled chicken, grilled fish, grilled veggies, burgers or steaks, watermelon and feta salad (same red and white theme), potato salad (I like the European oil and vinegar version, rather than the mayo type), and possibly corn on the cob (if it's been a warm and sunny spring).

                                                              1. re: 1sweetpea
                                                                Ruthie789 Jun 19, 2013 03:49 AM

                                                                We often had Canada Day Picnics, with a standing ovation to the National Anthem singing in family unison, usually mid-way in the party. (some were happy campers!)

                                                          2. t
                                                            tastesgoodwhatisit Jun 17, 2013 06:32 PM

                                                            Being from the West Coast, I'd go with a whole barbecued salmon, with my Dad's stuffing recipe. Best made after someone phones you up and says "We got an extra salmon fishing today - want it?" and brings over a not yet cleaned fish.

                                                            I would serve it with local new potatoes, done in foil on the barbecue with butter and fresh herbs, a salad of freshly picked new lettuce with a green onion cream dressing (home-made), fresh, local corn on the cob, doused in butter, salt and pepper. Homemade pie for dessert, from local fruit, preferably sour cherry pie served still warm with vanilla ice cream (or, depending on season, cake topped with rhubarb and cream).

                                                            All washed down with a local beer.

                                                            3 Replies
                                                            1. re: tastesgoodwhatisit
                                                              Ruthie789 Jun 18, 2013 02:38 AM

                                                              We lived in Northern Quebec, nothing beats really fresh fish.

                                                              1. re: Ruthie789
                                                                l
                                                                lagatta Jul 2, 2013 06:21 PM

                                                                In more northern Québec, doré (I think that is walleye in English) and ouananiche (which I see is a smaller, fresh-water salmon) are among the nicest fish, caught in very clean water (unless there is some horrible chemical plant or mine upstream).

                                                                Farther north still, you will find the Arctic Char...

                                                                1. re: lagatta
                                                                  Ruthie789 Jul 2, 2013 07:04 PM

                                                                  We had fish every Friday, freshly caught by our neighbour across the street and yes think we did have the two you mentionned. Coming home from school there it would be the catch of the day in the kitchen sink waiting to be gutted, scaled and my Mom was an ace at it. Sometimes our neighbour would give us smoked, salted dried cod, which we would boil, It was all good.

                                                            2. Musie Jun 17, 2013 06:27 PM

                                                              A simple supper of lobster (boiled I believe) and served un-cracked with dinner rolls that resemble brioche. This is iconic to me as it is what my in-laws set up for me on my first trip across the pond to Canada. It's not something I make personally, but it is what my mother in law does. The lobsters are caught by the FIL, cooked by the MIL and enjoyed usually when there is a big crowd to feed or special visitors.

                                                              My MIL also makes unbelievably good lobster dip, usually prepared for NYE, but she made it last October for my parents when they visited.

                                                              4 Replies
                                                              1. re: Musie
                                                                Ruthie789 Jun 18, 2013 02:37 AM

                                                                Fresh lobster is available in grocery stores right now. So good.

                                                                1. re: Musie
                                                                  melpy Jun 19, 2013 04:05 AM

                                                                  Could you elaborate on lobster dip?

                                                                  1. re: melpy
                                                                    Gio Jun 19, 2013 04:59 AM

                                                                    I had the very same thought Melpy. After doing a simple Google search here's what I thought were the most... um... appealing:

                                                                    This recipe supposedly comes from a smack-down between 2 football teams, New England Patriots and Carolina Panthers.
                                                                    From the kitchen of New England Patriots:
                                                                    http://abcnews.go.com/GMA/recipe?id=6794389

                                                                    This one is from Maine and served in a bread bowl which elevates the calorie count...
                                                                    http://www.fromaway.com/cooking/classics-maine-lobster-dip

                                                                    This is by Canadian Recipes:
                                                                    http://www.ifood.tv/recipe/lobster-di...

                                                                    1. re: melpy
                                                                      Musie Jun 20, 2013 04:33 AM

                                                                      It's mostly lobster mixed with mayo (I think) and some seasoning. My MIL serves it with crackers. I wish I could say more but I've never been able to successfully recreate it.

                                                                  2. juliejulez Jun 17, 2013 06:17 PM

                                                                    Poutine? I'm not Canadian and I've never made it, but when I think of "canadian food" that's the first thing I think of.

                                                                    And, now I have the Canadian National Anthem in my head. They sing it at hockey games if the visiting team is from Canada so now I know it.

                                                                    34 Replies
                                                                    1. re: juliejulez
                                                                      Musie Jun 17, 2013 06:30 PM

                                                                      Poutine reminds me of something we get in the fish n chip shops back home (UK), except in Canada they use cheese curds and the UK is usually cheddar. Not that I care for it in either country.

                                                                      1. re: Musie
                                                                        juliejulez Jun 17, 2013 06:35 PM

                                                                        The bar we go to here in Colorado makes it with cheddar, and I actually like it after I've had a beer or two :)

                                                                        1. re: juliejulez
                                                                          Ruthie789 Jun 18, 2013 02:35 AM

                                                                          It must be good with beer. Our local hotdog stands sell it with a combo, hot dog, and drink. I would only recommend this on a Friday for lunch, lethargy sets in afterwards.

                                                                        2. re: Musie
                                                                          h
                                                                          Harters Jun 18, 2013 06:14 AM

                                                                          I'm trying to think of what might be available in a UK chippy that might resemble poutine. Gravy, yes. But with cheese?? Certainly nothing I've ever come across in eating in north west England chippies for nigh on 55 years. Maybe something from a specific UK region, Musie?

                                                                          (EDIT: I see Google turns up "chips, cheese and gravy" as being popular in the Isle of Man)

                                                                          1. re: Harters
                                                                            Musie Jun 18, 2013 07:47 AM

                                                                            I've seen chips with gravy and cheese on the menu in a few Southwest chippy's. One place was a chip shop tucked away in Plymouth along a residential street. And I think I've seen it up in Leicester too (but I'm fuzzy on that since it was quite a few years ago).

                                                                            1. re: Harters
                                                                              n
                                                                              Nyleve Jun 19, 2013 05:16 AM

                                                                              My son had a Canadian party a few years ago in London. Made the chips and gravy, as usual. Then used very coarsely shredded young cheddar to top. Cheese curds are the most rubbery, unaged stage of cheddar cheese so if you can find a cheddar or some other type of mild cheese, it would do the trick.

                                                                              1. re: Nyleve
                                                                                Ruthie789 Jun 19, 2013 10:27 AM

                                                                                I am astounded how poutine has made it across the pond. The curds are unripened cheese perhaps that might also help with an equivalent.

                                                                                1. re: Ruthie789
                                                                                  h
                                                                                  Harters Jun 19, 2013 10:40 AM

                                                                                  Makes me wonder if it's going to be an entirely co-incidental British creation or if there's a Canadian influence - perhaps dating back to troops being stationed in the UK during one or both of the World Wars.

                                                                                  1. re: Harters
                                                                                    n
                                                                                    Nyleve Jun 19, 2013 01:31 PM

                                                                                    The poutine-making son is Canadian, and was just visiting London. I can't remember what the occasion was that they decided to celebrate - two Canadians and umpteen Londoners - but they also made apple pie and something else that I can't remember. One of the natives has spent a good bit of time in Canada so was already inducted into the secret poutine society prior to this party.

                                                                                    1. re: Harters
                                                                                      Ruthie789 Jun 19, 2013 03:26 PM

                                                                                      Poutine in Canada from my understanding started in the Saguenay region of Quebec. It is known to be of Quebec origin dating back to what year I am not sure.

                                                                                      1. re: Ruthie789
                                                                                        girloftheworld Jun 20, 2013 03:51 PM

                                                                                        My dad brought cheese curds home from Sprouts all excited and said " Iook i can make poutine" He had it as a kid every summer when his family vacationed in Canada.. now I do not know how authentic his was... but ohhhhhh it was yummmmmy

                                                                                        1. re: girloftheworld
                                                                                          Ruthie789 Jun 20, 2013 06:43 PM

                                                                                          Cheese curds are the best option for poutine. Other cheeses get to stringy or the fat separates out of them when combined with the gravy and hot fries.

                                                                                        2. re: Ruthie789
                                                                                          w
                                                                                          williej Jun 20, 2013 06:56 PM

                                                                                          Tell that to people in Drummondville or victoriaville. They both claim poutine and they are far away from the Saguenay. Stands to reason...cheese curds are more of a Coeur de Quebec thing than in the Sagenuay.

                                                                                          1. re: williej
                                                                                            Ruthie789 Jun 21, 2013 03:07 AM

                                                                                            You are probably right about the origin williej. I had seen a show about poutine years ago I may have gotten confused about place of origin.

                                                                                          2. re: Ruthie789
                                                                                            buttertart Jun 22, 2013 10:29 AM

                                                                                            It wasn't known at all in most parts of Canada until quite recently. Chips with gravy, yes. It drives me crazy when Americans think it's the be-all and end-all of Canadian food.

                                                                                            1. re: buttertart
                                                                                              Ruthie789 Jun 22, 2013 05:58 PM

                                                                                              I agree with you the best of Canadian food equated to Poutine. Martin Picard is to blame, serving it up with foie gras! So BT what is the best Canadian food?

                                                                                              1. re: Ruthie789
                                                                                                buttertart Jun 23, 2013 04:57 PM

                                                                                                The butter tart, of course ;-)

                                                                                              2. re: buttertart
                                                                                                r
                                                                                                rstuart Jun 23, 2013 12:11 PM

                                                                                                Yes, I don't remember it when I was growing up in Wpg in the 80s and 90s..

                                                                                                1. re: rstuart
                                                                                                  p
                                                                                                  piccola Jun 23, 2013 04:39 PM

                                                                                                  It was definitely around -- at least in Ontario and Quebec -- in the 1990s.

                                                                                              3. re: Ruthie789
                                                                                                l
                                                                                                lagatta Jul 2, 2013 06:14 PM

                                                                                                No, it comes from a region between Québec City and Montréal, on the south shore of the St-Lawrence. And is fairly recent, and "snack-bar"ish in origin.

                                                                                                The Saguenay and Lac St-Jean have a lot more wild game.

                                                                                              4. re: Harters
                                                                                                almond tree Jun 23, 2013 12:44 PM

                                                                                                According to several sources, poutine was invented only in the late 1950s.

                                                                                                1. re: Harters
                                                                                                  Ruthie789 Jul 6, 2013 11:57 PM

                                                                                                  Here is a Canadian perspective on the poutine or chips and curds trend in England:
                                                                                                  http://www.montrealgazette.com/travel...

                                                                                        3. re: juliejulez
                                                                                          l
                                                                                          lagatta Jul 2, 2013 06:12 PM

                                                                                          I'm from Montréal and hate poutine. Waste of good frites! Though fine if people like it.

                                                                                          1. re: lagatta
                                                                                            almond tree Jul 2, 2013 09:28 PM

                                                                                            As a fellow poutine hater, I think you might enjoy "The Embarrassment of Poutine" on this page:
                                                                                            http://www.montrealpoutine.com/histor...

                                                                                            1. re: almond tree
                                                                                              buttertart Jul 4, 2013 11:48 AM

                                                                                              Excellent article.

                                                                                              1. re: buttertart
                                                                                                l
                                                                                                lagatta Jul 4, 2013 02:42 PM

                                                                                                Yes, it was good, and also well-researched. Though I don't hate poutine because it is downmarket; I hate it because I absolutely love good frites and rarely indulge in them, and to my mind poutine wastes them, as they are no longer crisp.

                                                                                                Occasionally I'd indulge in a cone of Frite Alors! frites from Jean-Talon Market, but now their stand has closed, because there is a full-service branch on rue Villeray a couple of streets north of the Market, but too far to get the frites home hot, as I now live south of JTM. But they are very close to Parc Jarry, so I'll get some when I want a treat and go eat them in the Park...

                                                                                                1. re: lagatta
                                                                                                  buttertart Jul 4, 2013 05:00 PM

                                                                                                  That's my issue, I hate anything deep-fried that has wet ingredients on top of it.

                                                                                                  1. re: lagatta
                                                                                                    Ruthie789 Jul 4, 2013 05:04 PM

                                                                                                    All these threads on frites makes me think of an article that I read on PEI potato farmers and their present plight article below:
                                                                                                    http://www.theglobeandmail.com/news/n...

                                                                                                    1. re: Ruthie789
                                                                                                      buttertart Jul 4, 2013 05:05 PM

                                                                                                      That's terrible!

                                                                                                      1. re: buttertart
                                                                                                        Ruthie789 Jul 4, 2013 05:15 PM

                                                                                                        Yes it is horrible, I try to buy PEI potatoes but they are not always the star in the grocery aisle anymore.

                                                                                                        1. re: Ruthie789
                                                                                                          buttertart Jul 5, 2013 09:33 AM

                                                                                                          Please don't tell me that US spuds are on sale there...there's nothing like a PEI or NB potato.

                                                                                                          1. re: buttertart
                                                                                                            Ruthie789 Jul 5, 2013 07:50 PM

                                                                                                            Well we are seeing all sorts of potatoes. Quebec potatoes promoting the buy local movement and Idaho potatoes and various types of potatoes from all over the place. I've been to PEI and just remember the potato stands with payment stands based on trust, take a bag, leave the money. I feel sad and sorry for the plight of these dedicated farmers.

                                                                                                      2. re: Ruthie789
                                                                                                        l
                                                                                                        lagatta Jul 5, 2013 07:20 AM

                                                                                                        It is shocking. This winter IGA here had a promotion on 10lb of excellent-quality PEI potatoes for $1.99. It seemed clear to me that this was below cost. (I bought them anyway, because not buying them certainly wouldn't have helped the farmer).

                                                                                                        There is a similar problem with lobster and crab fishermen. Those have become absurdly cheap.

                                                                                                      3. re: lagatta
                                                                                                        John E. Jul 6, 2013 04:03 PM

                                                                                                        Gravy on fries has been an American diner thing for decades. I too prefer my fries without gravy.

                                                                                              2. pinehurst Jun 17, 2013 06:01 PM

                                                                                                For me, it's cretons, that pork laden spread that my nana and mom would serve to me on good crackers or bread. Because of their Canadian origins (QC and Tignish, PEI), a lot of French Canadian foods are "it" for me. So cretons would be followed by tourtiere, and boudin (their term for "black pudding" or blood sausage).

                                                                                                Very simple, rich, homey and lovely fare.

                                                                                                5 Replies
                                                                                                1. re: pinehurst
                                                                                                  Ruthie789 Jun 18, 2013 02:30 AM

                                                                                                  My husband is French Canadian. His Mom would make a traditional reveillon, pea soup, was always on the menu. Do you make your own cretons, I use a recipe from Jehane Benoit.

                                                                                                  1. re: Ruthie789
                                                                                                    pinehurst Jun 18, 2013 03:55 AM

                                                                                                    You know what, I don't, and shame on me. My nana and mom did, but I buy it from a market in Methuen, Massachusetts called Thwaites. They have mostly British specialties (ironically :-) like pot pies and bangers) but also boudin, cretons, tourtiere, etc.

                                                                                                    I should really try making it from scratch.

                                                                                                    And yes, pea soup!! Sadly, I am the only one in my entire family that will eat it now. Such unadventurous eaters, my in-laws.

                                                                                                    1. re: pinehurst
                                                                                                      Ruthie789 Jun 18, 2013 04:57 AM

                                                                                                      Pinehurst the cretons are so easy, meat, diced onion, spices and breadcrumbs boiled together and potted. I will post the recipe for you later tonight.

                                                                                                  2. re: pinehurst
                                                                                                    l
                                                                                                    lagatta Jul 2, 2013 06:11 PM

                                                                                                    pinehurst, boudin is the normal name in French for black pudding, whether in France, Québec, Acadia and elsewhere, though the more hot-country varieties in Louisiana and the French+Créole speaking Caribbean (Haiti, and the French départements of Martinique and Guadeloupe) are somewhat different.

                                                                                                    1. re: pinehurst
                                                                                                      e
                                                                                                      econymous Jul 7, 2013 12:26 PM

                                                                                                      Tignish!?? We just got back from vacationing there. Some of the local stuff we ate this trip:
                                                                                                      -Lobster paste
                                                                                                      -Bottled lobster (basically preserved in brine in a mason jar, delicious)
                                                                                                      -Galettes with wild strawberry jam
                                                                                                      -Tourtiere

                                                                                                      My mom and grandmother used to make rapure and fricot a lot, and it's still popular in that region.

                                                                                                    2. PotatoHouse Jun 17, 2013 05:38 PM

                                                                                                      Back bacon then donuts and a rack of beers while watching a "Strange Brew" marathon!! Beauty, eh?

                                                                                                      3 Replies
                                                                                                      1. re: PotatoHouse
                                                                                                        Ruthie789 Jun 18, 2013 02:22 AM

                                                                                                        That's quite a combo...they all seem to pair well together.

                                                                                                        1. re: PotatoHouse
                                                                                                          girloftheworld Jun 20, 2013 03:47 PM

                                                                                                          Ka rroo ka koo coo coo

                                                                                                          1. re: girloftheworld
                                                                                                            PotatoHouse Jun 20, 2013 04:29 PM

                                                                                                            "Welcome to the Great White North!!"

                                                                                                        2. w
                                                                                                          wattacetti Jun 17, 2013 05:27 PM

                                                                                                          Well, I think that the people in Nova Scotia, New Brunswick, Quebec, and the US North Atlantic coast might debate whether the PEI lobster roll is iconically Canadian.

                                                                                                          Our cuisine is very regional and I really can't think of something that would be embraced across the country, though I'm certain someone will nominate Nanaimo bars, poutine, back/peameal bacon, tourtiere, smoked meat, bagels, Saskatoon berry products, the donut, and butter tarts.

                                                                                                          You also appear to be in Montreal, so what are we known for? Smoked meat, foie gras, poutine, tourtiere, syrup products, drinking…

                                                                                                          2 Replies
                                                                                                          1. re: wattacetti
                                                                                                            Ruthie789 Jun 18, 2013 02:21 AM

                                                                                                            What is Montreal known for? Montreal bagels for one, and for me the smoked meat and great restaurant food.
                                                                                                            My family is from Newfoundland so a boiled dinner, including the pudding represents that part of the country.

                                                                                                            1. re: wattacetti
                                                                                                              a
                                                                                                              aasg Jun 19, 2013 03:27 PM

                                                                                                              I had many of the same in mind

                                                                                                              Also: tarte au sucre, Sucre à la Crème, bison meat. bannock, maple planked west coast salmon, caesars, ginger beef (haha), Arctic char, ice wine, pickerel, elk...

                                                                                                            2. j
                                                                                                              jammy Jun 17, 2013 05:20 PM

                                                                                                              Back bacon on a bun with maple mustard. If made with good quality peameal and a fresh kaiser, it's delicious.

                                                                                                              1 Reply
                                                                                                              1. re: jammy
                                                                                                                Ruthie789 Jun 18, 2013 02:23 AM

                                                                                                                That sounds delicious indeed.

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