The Food that Makes us Canadian - Tilted Forum Project Discussion Community

BigBen · 09-29-2005, 10:38 AM

No, I don't want this to go into Tilted Cooking, as this is a very Canadian-specific question:

And I did use the search button, but found little relevant results. Please advise if this is a re-post

My goof buddy from the states is coming to town, and he asked me "You will have to show me some of that 'Canadian Quisine'..."

Um.. Okay. I like all kinds of food, and the Vietnamese place I go to is so good it makes you want to run into the back and shoot the chef.

Wait a second... that is Vietnamese, not Canadian!
I don't live in Ottawa, so BeaverTails are off the list.
We have a large Ukranian population here, but again, not Canadian...

I have wild meat in the freezer, like deer and elk, some moose and a whole bunch of Jack and Pickerel, but does that describe "Canadian" quisine? I don't think so.

I am going to take him to the First Nations cultural centre here, and we will try Bannock and Buffalo, but is that "Canadian" enough?

I asked him what "American" quisine was, since there are all those different cultures down there like us, and he said things like hotdogs at a ballpark, Hamburgers and Barbeque. Hmmm.

I want to leave a lasting impression, and I want something that says Canada! My buddies (in real life) suggested the wild game dinner, and then to take him fishing and treat him to a "Shore Lunch". I guess they don't do that in the US, and when they come up to fish they find it a real treat. I don't know if we will have enough time to do that.

What do the Canuck TFP'ers think? Is it worth the time and effort to find "Canadian Quisine" or should I just tell him that we steal all the best foods from different cultures and put them on one big multicultural menu?

Suggestions please!

Lucifer · 09-29-2005, 02:52 PM

Pancakes? Maple Syrup? out here in Newfoundland, it might be moose steaks and fried bologna, but maybe that's too cultural for you..

eribrav · 09-29-2005, 03:27 PM

Take him to Quebec and have poutine! (not sure of the spelling, but i think you know what I mean).

Charlatan · 09-29-2005, 04:36 PM

The part of Canadian eating that is Canadian is the hospitality.

If that doesn't work... here are some dishes that are a bit haute but I consider to be Canadian in spirit:

Grilled Alberta Striploin
Digby Sea Scallops
Bison Tenderloin
BC Halibut

i.e. stuff grown or raised in Canada.

The only foods I can point to that are Canadian or are consumed by a lot of Canadians:

Poutine
Beaver Tails
Saskatoon Berry Pie
Sugar Pie
Tortierre

highthief · 10-01-2005, 03:05 AM

Bacon and a cup of Tim's.

Bob Biter · 10-01-2005, 08:28 AM

BigBen, it's "cuisine" (same as French), not "quisine". As for specifics, I think Charlatan pretty much cornered them, aside from Tourtière, which isn't actually made of tourtes, which were hunted to extinction, but rather or ground beef or chicken. Basically, it's a meat pie, but a lot of people still call it a tourtière.

Demeter · 10-02-2005, 12:48 AM

Man, I haven't heard of people eating beaver tail for many years...people still do that? Ick.

cellophanedeity · 10-02-2005, 04:23 AM

Quote:

Originally Posted by Demeter

Man, I haven't heard of people eating beaver tail for many years...people still do that? Ick.

Beaver Tails are thick pastries covered in syrup and icecream (sometimes other things?)

As far as I know, only people who eat things like bear would eat things like actual beaver tails. The rest of us can still eat the glorified donuts.

Fly · 10-02-2005, 06:34 AM

i can't believe nobody has said beer yet.

i'd say we do alot of lake trout up here too.

feelgood · 10-02-2005, 07:56 AM

What about a good ole great Alberta bull steak? Or even a 2 pound burger that's juiced with thick sauce?

Ya can't beat that one bud

Sticky · 10-02-2005, 08:24 PM

When I was out east (in the atlantic provinces) I saw Donairs advertised everywhere.
I have no idea what they are. If they are not Canadian I am sure that the term Donair is canadian.

Canadian Cuisine
- Canadian Bacon
- Tim Hortons Coffee
- Salmon
- Softwood lumber

oops slipped on the last one

Charlatan · 10-03-2005, 05:43 AM

A Donair is a middle eastern sandwich... it's a lot like a gyro. The gyro is greek and the donair is, I think, Lebannese in origin.

Leto · 10-03-2005, 05:51 AM

Donairs are like gyros sandwiches (i.e. sliced processed meat from a skewer on a pita with toppings - usually garlicy & yoghurty) tastey, but the first time that I had one was on the Left Bank in Paris. I think they are of mediterranian/ The Levant origion.

I've had Beaver Tails in Quebec City, and at the Toronto Zoo. Same company that does them in Ottawa. Get them with lemon juice squirted on top... amazing when hot.

Butter Tarts are apparantly very Canadian (is this the sugar pie Charlatan?) as are Nanaimo Bars. But then, the Yanks probably have a version of these that they call their own as well.

How about KD??? with ketchup? mmmm

And BigBen, when you feed your buddy bacon, make sure it's normal side bacon. This 'Canadian Bacon' myth is just plain annoying.

Leto · 10-03-2005, 05:52 AM

oops, you got it Charlatan... fast

Charlatan · 10-03-2005, 06:10 AM

Beaver Tails, while popularized in Ottawa, especially on the canal in winter, come from the Ottawa Valley. Specifically the little town of Killaloe. Which is very close to where my wife's family is from and where we now have a cottage.

Leto rightly points out that the Killaloe Sunrise (a beaver tail sprinkled with cinnamon and sugar and a squirt of lemon juice) is the best of the bunch.

The coolest thing was discovering a Beaver Tail franchise operating in Singapore. That was weird.

Sugar Pie is, as Leto points out, a butter tart but on the scale of a pie rather than a tart. A better way to envision it is a pecan pie but with no peans. They are popular in Quebec.

But now that you mention it, Butter Tarts are a good one too. I love Butter Tarts. And Nanaimo Bars are definately a Canadian thing... any American version is just a pretender to the original...

Sticky · 10-03-2005, 06:17 AM

Quote:

Originally Posted by Sticky

If they are not Canadian I am sure that the term Donair is canadian.

I still think that I am right on this one.
Do a Google search on Donair the first 20 pages (that is as far as I went) lists recipies and restaurants all from Canada and some from the US.

I am sure that you are right about the origins of the food, but the name the way it is spelled must be Canadian.

I could be wrong.

Daoust · 10-03-2005, 06:34 AM

Apple Fritters, and as has been mentioned, beaver tails, poutine, pemeal or Canadian bacon,

and of course, actually good beer.

Yakk · 10-03-2005, 12:41 PM

Don't restrict yourself to "local" canadian cuisine.

So, a list of "Canadian" food:
Beaver tails.
Tortiere (nutmeg spiced meat and potatoe pie)
Carabou
Arctic Char (nummy!)
Bannock
Poutine (use real curds!)
Saskatoon Crisp (/drool)
Beer, Good
Steak (Alberta -- best beef in the world)
Nanaimo Bars (city in BC)
Butter Tarts (with or without Raisins)
Perogies (num num)
French Fries with white Vinigar
Hamburger with Steak Sauce and Mayo
Pizza with 10 toppings
Maple Syrup mead
Belgian Waffle with a scoop of Vanilla Ice Cream on top, Bananas and drizzled with Maple Syrup

Leto · 10-03-2005, 01:06 PM

I am what I consider to be quintessentially Canadian, i.e. I was born in Thunder Bay (Port Arthur) of German & Scots parents. I've lived in many parts of Ontario, but specifically Kingston/Welland/Barrie and now, since 1986, Toronto. I've also lived in Vancouver.

So... I thought that I would survey this list and see what my life has exposed me to when it comes to Canadian cuisine, just to see how representative my upbringing was:

Quote:

Originally Posted by Yakk

Don't restrict yourself to "local" canadian cuisine.

So, a list of "Canadian" food:

Beaver tails.
- first tried in Quebec City this year (for crissakes!) excellent

Tortiere (nutmeg spiced meat and potatoe pie)
- after many "President Choice' samplings, I finally had a real piece at a greasy spoon near Riviere Du Loup (spelling?) this summer. About the same.

Carabou
- Never had it. any suggestions where it can be bought? I had a venison burger at the Fred's Not Here restaurant in Toronto, back in '89. Is it similar?

Arctic Char (nummy!)
- yes. Love it.

Bannock
- had some on a field trip with my son, a couple of years ago Cartwright Lake, Mississauga.

Poutine (use real curds!)
- astonishingly, I have not had this, ever. Even though Harvey's sells it. Keen to try though. I love eating curds from the plastic bags.

Saskatoon Crisp (/drool)
- ???? what is this??? never had it (question since I don't know what it is.) Unless it is fruit crumble made with Saskatoon berries. We grow these in our backyard. I love them.

Beer, Good
- I think I've had this. Wait.... yes, that's an AFFIRMATIVE!!

Steak (Alberta -- best beef in the world)
- Absofuckinglutely right. I Never, ever buy USDA beef. I had reservations at Ruth's Criss in Toronto, and when I found out they didn't serve the BEST FUCKING BEEF IN THE WORLD there, I walked out, and went down to Tom Jones for my filet.

Nanaimo Bars (city in BC)
- yes yes yes (waist line seems to agree too)

Butter Tarts (with or without Raisins)
- see Nanaimo Bars, above. more emphasis

Perogies (num num)
- recently added to my diet, compliments of President's Choice again... tastey when fried with onions and covered with sour cream.

French Fries with white Vinigar
- yes. I have also been known to dabble in the forbidden world of malt vinigar, especially at New York Fries, where they offer many varieties. Vinigars are my crack. Oh, after a trip to Holland in Grade 13, i was introduced to using mayo as well. This too is offered at NYF. Infact, when i get fries from there, my order is a mess of ketchup, mayo, salt and vinigars...

Hamburger with Steak Sauce and Mayo
- nope. Mayo yes (thank you McD's Big Extra) but always with ketchup.

Pizza with 10 toppings
- haha. except the green peppers.

Maple Syrup mead
- Nope, but sounds intriguing.

Belgian Waffle with a scoop of Vanilla Ice Cream on top, Bananas and drizzled with Maple Syrup
- sinful (see butter tarts) but yes. I have a rumtopf at home, which is basically fruit steeped in amber rum for a year. I drizzle this on top of the ice cream too.

So, from this excercise, I can see that I have some exploring to do, plus one addition to canadian food:

Cheese Curds! oh, and pickled eggs. These are beer accompanyments. I should get some for the Leafs/Sens game this Wednesday....

ratbastid · 10-03-2005, 03:22 PM

Tell him to keep his fork.

There's pie.

snowy · 10-03-2005, 07:51 PM

Take him for a bloody Caesar! I always get these in Canada (no one in the States seems to know what I'm talking about, except at airport bars). Personally I like mine garnished with a dill pickle...this is how they seem to do it at most bars I've had them at.

Mm, now I want one.

Personally, all my favorite Canadian foods are junk foods--Ruffles All-Dressed, Smarties, Aero bars...and anything maple flavored.

BigBen · 10-04-2005, 02:04 PM

Quote:

Originally Posted by onesnowyowl

...
Personally, all my favorite Canadian foods are junk foods--Ruffles All-Dressed, Smarties, Aero bars...and anything maple flavored.

You guys don't have Smarties or Aero bars? WTF?

I am going to take him to the mall, and there is a food court there...

NY Fries, (Poutine)
Donairs,
Pizza (all dressed)

And the Beer and Steaks will be at my place. Saskatchewan beef. It's like Alberta beef without all of the "Look at me, I'm Alberta Beef! I'm not taxed!" asshole personality.

I am getting some butter tarts from my aunt. She loves making them .995 times as much as I love eating them.

Charlatan · 10-04-2005, 04:20 PM

Quote:

Originally Posted by BigBen931

Saskatchewan beef. It's like Alberta beef without all of the "Look at me, I'm Alberta Beef! I'm not taxed!" asshole personality.

that's good... I feel the same way about the Ontario beef my wife's family raises on their farm... Damn good beef.

Btw... I need an aunt like yours... I love butter tarts.

Leto · 10-05-2005, 08:09 AM

Ben, I'll pay for some of those butter tarts!

I just scored some home-baked ones this morning, as Enbridge is having a United Way bake sale in its lobby... mmmm.

Note on American chocolate bars: I hear that they don't have (or didn't have until very recently) the classic Coffee Crisp or Crispy Crunch ones. Weren't these made by Rowntree Mills??? what happened, did they get bought by Nielson?

fresnelly · 10-05-2005, 09:19 AM

Speaking of Maple Syrup, have you ever compared all the different grades? I've had #1 light, #2 medium, and my favourite; #2 Amber . I saw #3 Dark in a health food store the other day and am dying to try it. The thicker, sweeter and maplier the better.

Temporary_User · 10-06-2005, 05:05 PM

alright, I grew up in the states, washington so Ill let you guys know what I have had living there, and what is actually canadian. I now live in Calgary, so let me know what is just regional
it seems Yakk has the biggest list so i just use his... also my tastes are somewhat similar so I have heard of things, but never had em. correct me if i have just heard of it since ive been in Candada

Quote:

Originally Posted by Yakk

So, a list of "Canadian" food:
Beaver tails. - never had it (at all)
Tortiere (nutmeg spiced meat and potatoe pie) (never had it)
Carabou (heard of it.)
Arctic Char (nummy!) (never heard)
Bannock (never heard)
Poutine (use real curds!) (definately canadian. only can manage 1-2 a year... too fattening)
Saskatoon Crisp (/drool) (never heard)
Beer, Good (definatly not canadian. don't know where this myth started. kokanee tastes like puke. canadian like coors = water. im not saying Canada has bad beer, but everwhere has good beer. it seems no matter where the small names are best.)
Steak (Alberta -- best beef in the world) (not canadian. whereever you go its good. steak = freah = good.)
Nanaimo Bars (city in BC) (canadian)
Butter Tarts (with or without Raisins) (umm I think I have had these, but with a different name... normally I have them at x-mas so ill find out what I call em)
Perogies (num num) (not canadian. have had these and num num is right)
French Fries with white Vinigar (not canadian. gravy might be)
Hamburger with Steak Sauce and Mayo (not canadian)
Pizza with 10 toppings (not canadian)
Maple Syrup mead (meed i dont know, but vermont I know makes great mapple syrup.)
Belgian Waffle with a scoop of Vanilla Ice Cream on top, Bananas and drizzled with Maple Syrup (ahh belgiam? no IHOP or any breakfast restaurant sells these.

Yakk · 10-07-2005, 07:16 AM

*laugh*. Just because you 'merkins eat something, doesn't mean it isn't canadian.

I mean, you eat Canadian Bacon. =)

There was a eastern Canadian pizza chain which decided to expand into the USA. They rolled out huge, tossed out ads, and got lots of business.

Within the year, the entire chain was bankrupt.

The problem was, they didn't pay enough attention to where they got profits. Their pricing model was a cheap base pizza with cheese, and they nearly reaped all of their profits via selling toppings. Their average American consumers where mostly purchasing Pizzas with 0 to 2 toppings -- meanwhile their average Canadian consumer was purchasing significantly more toppings.

Which meant those crowded American stores where not making any profit on their pizza. Together with expansion costs (real estate, ads, etc) bled the company dry.

I don't have much to substantiate it -- this was just a tale told by an economics teacher as an example of the kind of market differences you have to watch out for when expanding.

Canada is a multicultural nation. I figured tossing in contributions from some of our larger immigrant communities would be polite. Hence, Perogies! (which, as a bonus, are nummy)

drewpy · 10-07-2005, 09:09 AM

tim horton's "timbits" would be my vote for the most authentic of all canadian cuisine!

snowy · 10-07-2005, 10:23 AM

Quote:

Originally Posted by BigBen931

You guys don't have Smarties or Aero bars? WTF?

I am going to take him to the mall, and there is a food court there...

NY Fries, (Poutine)
Donairs,
Pizza (all dressed)

Oooh, oooh, and maybe there will be an A&W there...where the menu still features the Family of burgers. A&Ws in the States that serve those no longer exist...sadly. They have other names here instead of Baby, Teen, Mama, and Papa. So now I think of them as a Canadian thing.

Temporary_User · 10-07-2005, 03:18 PM

Quote:

Originally Posted by Yakk

*laugh*. Just because you 'merkins eat something, doesn't mean it isn't canadian.

This I know

and just because you canuks eat something doesn't mean it is canadian.

pizza with lots of toppings strickly canadian? maybe moreso than commonly found in the states.... but no it is not strickly canadian.

streak_56 · 10-11-2005, 05:06 PM

When I was in Quebec they made this dessert by pouring maple syrup in the snow and then you roll it in a popsicle stick. One of the best foods I've ever had.

Also.... Alberta beef..... you could not go wrong there. Large glass of wine from a vineyard in the Okanagan. Potatoes from Prince Edward..... Lobster from out East. Incorporate something from Canada.

fresnelly · 10-13-2005, 05:31 AM

I remember an old joke that Canada's national spice is Arrowroot. I like to think that it's no longer the case. Parsely?

canuckguy · 10-15-2005, 09:38 AM

Quote:

Originally Posted by streak_56

When I was in Quebec they made this dessert by pouring maple syrup in the snow and then you roll it in a popsicle stick. One of the best foods I've ever had.

Also.... Alberta beef..... you could not go wrong there. Large glass of wine from a vineyard in the Okanagan. Potatoes from Prince Edward..... Lobster from out East. Incorporate something from Canada.

just drooled on my keyboard. that is the meal right there!

Stoneygirl76 · 10-15-2005, 02:29 PM

Quote:

Originally Posted by Temporary_User

This I know

and just because you canuks eat something doesn't mean it is canadian.

pizza with lots of toppings strickly canadian? maybe moreso than commonly found in the states.... but no it is not strickly canadian.

Too true.

Maybe the reason Americans weren't buying the pizzas with toppings was because the no topping ones were cheaper. We're frugal like that.

Leto · 10-17-2005, 06:28 AM

This too, isn't associated with any one nationality. I buy pizza based on price. if I can get a two large with three toppings for under $30 then I will do so. If I have to sacrifice a topping or two, i will.

If not, I will default to the local cheap Chinese for takeout (like I did last night - $28 quick fix to feed a family of 5)

Economic rationalism...

j8ear · 10-26-2005, 02:21 PM

The whole sugaring-off feast is quintessentially Québécois, imho.

It is usually followed by (sometimes even preceeded by!) the Maple-taffy-on-snow, which was mentioned and drooled over above.

The feast usually includes:

Mountaineer's Pea Soup
Farm-Style Crusty Bread
Canadian Salted Back Bacon
Québécois Maple-Smoked Ham
Wood-Fired Baked Beans,
Farm-Style Omelette
Traditional Meatballs Stew
Country-Style Sausages
Old-style Mashed Potatoes
Meat Pie from Quebec's Beauce Region
Homemade Fruits, Ketchup & Pickles.
and for Dessert: Pancakes with Maple Syrup, Sugar pie, tea and coffee

All served family style, usually at long picinic type tables, in a barn like setting, like you'd imagine an outdoor Oktoberfest in Hamburg.

I pulled this menu off of a web site for an awesome Cabane à Sucre. If you're ever near one in the late fall...don't miss it.

As was also mentioned, the poutine, which is a french fry, cheese curd, and gravy concoction, is devine.

I also remember my mother's pâte chinoise, which is our families version, Quebec style, of a shephard's pie.

-bear

Leto · 10-28-2005, 07:48 AM

Quote:

Originally Posted by j8ear

I also remember my mother's pâte chinoise, which is our families version, Quebec style, of a shephard's pie.

-bear

Anybody know why shepherd's pie is called pâte chinoise in French?

I heard that it comes from the railroad building days back at the turn of the century, when most of the cooks in the construction camps were Chinese. They would often concoct a hearty meal using whatever was at hand (veggies, meat, onions etc) and cover it with mashed potatoes. And since a lot of RR workers were French Canadian too, they called it pâte chinoise, after the Chinese cooks...

Can anybody verify?

j8ear · 10-28-2005, 01:37 PM

Quote:

Originally Posted by Leto

Anybody know why shepherd's pie is called pâte chinoise in French?

I asked my mother about this and she thought your reasoning sounded very plausible.

She did mention two other things:

1. It's spelled pâté chinois, since pâté is masculine. This fact changed my google results significantly, but still nothing definative.
2. Chinoiserie is a mixture of things...which is in essence what a pâté chinois is. Of course, this begs the question, which came first Chinoiserie or pâté chinois?

I suspect the actual answer will be very similar to why they call it "Shephard's Pie" in English.

-bear

maleficent · 10-28-2005, 01:44 PM

Quote:

Originally Posted by streak_56

When I was in Quebec they made this dessert by pouring maple syrup in the snow and then you roll it in a popsicle stick. One of the best foods I've ever had.

That'd be sugar on snow -if you are ever in the states, go to vermont during a good snowfall... and ohhhh is it good...

Leto · 11-07-2005, 09:27 AM

Quote:

Originally Posted by j8ear

I asked my mother about this and she thought your reasoning sounded very plausible.

She did mention two other things:

1. It's spelled pâté chinois, since pâté is masculine. This fact changed my google results significantly, but still nothing definative.
2. Chinoiserie is a mixture of things...which is in essence what a pâté chinois is. Of course, this begs the question, which came first Chinoiserie or pâté chinois?

I suspect the actual answer will be very similar to why they call it "Shephard's Pie" in English.

-bear

Actually I can answer the which came first (and it wasn't our beloved hash!) I remember from history class that Europe of the mid 1700's really got into all things Chinese (although I don't know if mixed couples became as fashionable as they are now!). So I googled it and sure enough:

http://www.encyclopedia.com/html/c1/chinoise.asp

chinoiserie
Related: Design

(shēnwäzrē´) , decorative work produced under the influence of Chinese art, applied particularly to the more fanciful and extravagant manifestations. Intimations of Eastern art reached Europe in the Middle Ages in the porcelains brought by returning travelers. Eastern trade was maintained during the intervening centuries, and the East India trading companies of the 17th and 18th cent. imported Chinese lacquers and porcelains.

Dutch ceramics quickly showed the influence of Chinese blue-and-white porcelains. In the middle of the 18th cent. the enthusiasm for Chinese objects affected practically every decorative art applied to interiors, furniture, tapestries, and bibelots and supplied artisans with fanciful motifs of scenery, human figures, pagodas, intricate lattices, and exotic birds and flowers.

In France the Louis XV style gave especial opportunities to chinoiserie, as it blended well with the established rococo . Whole rooms, such as those at Chantilly, were painted with compositions in chinoiserie, and Watteau and other artists brought consummate craftsmanship to the style. Thomas Chippendale, the chief exponent in England, produced a unique and decorative type of furniture.

The craze early reached the American colonies. Chinese objects, particularly fine wallpapers, played an important role in the adornment of rooms, and especially in Philadelphia the style had a pronounced effect upon design.

Bibliography: See study by H. Honour (1961).

09-29-2005, 10:38 AM	#1 (permalink)
BigBen Comedian Location: Use the search button	The Food that Makes us Canadian No, I don't want this to go into Tilted Cooking, as this is a very Canadian-specific question: And I did use the search button, but found little relevant results. Please advise if this is a re-post My goof buddy from the states is coming to town, and he asked me "You will have to show me some of that 'Canadian Quisine'..." Um.. Okay. I like all kinds of food, and the Vietnamese place I go to is so good it makes you want to run into the back and shoot the chef. Wait a second... that is Vietnamese, not Canadian! I don't live in Ottawa, so BeaverTails are off the list. We have a large Ukranian population here, but again, not Canadian... I have wild meat in the freezer, like deer and elk, some moose and a whole bunch of Jack and Pickerel, but does that describe "Canadian" quisine? I don't think so. I am going to take him to the First Nations cultural centre here, and we will try Bannock and Buffalo, but is that "Canadian" enough? I asked him what "American" quisine was, since there are all those different cultures down there like us, and he said things like hotdogs at a ballpark, Hamburgers and Barbeque. Hmmm. I want to leave a lasting impression, and I want something that says Canada! My buddies (in real life) suggested the wild game dinner, and then to take him fishing and treat him to a "Shore Lunch". I guess they don't do that in the US, and when they come up to fish they find it a real treat. I don't know if we will have enough time to do that. What do the Canuck TFP'ers think? Is it worth the time and effort to find "Canadian Quisine" or should I just tell him that we steal all the best foods from different cultures and put them on one big multicultural menu? Suggestions please! __________________ 3.141592654 Hey, if you are impressed with my memorizing pi to 10 digits, you should see the size of my penis.

09-29-2005, 02:52 PM	#2 (permalink)
Lucifer Husband of Seamaiden Location: Nova Scotia	Pancakes? Maple Syrup? out here in Newfoundland, it might be moose steaks and fried bologna, but maybe that's too cultural for you.. __________________ I am a brother to dragons, and a companion to owls. - Job 30:29 1123, 6536, 5321

09-29-2005, 04:36 PM	#4 (permalink)
Charlatan Getting it. Super Moderator Location: Lion City	The part of Canadian eating that is Canadian is the hospitality. If that doesn't work... here are some dishes that are a bit haute but I consider to be Canadian in spirit: Grilled Alberta Striploin Digby Sea Scallops Bison Tenderloin BC Halibut i.e. stuff grown or raised in Canada. The only foods I can point to that are Canadian or are consumed by a lot of Canadians: Poutine Beaver Tails Saskatoon Berry Pie Sugar Pie Tortierre __________________ "My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke

10-01-2005, 03:05 AM	#5 (permalink)
highthief Junkie Location: Ontario, Canada	Bacon and a cup of Tim's. __________________ Si vis pacem parabellum.

10-01-2005, 08:28 AM	#6 (permalink)
Bob Biter Non-smokers die everyday Location: Montreal	BigBen, it's "cuisine" (same as French), not "quisine". As for specifics, I think Charlatan pretty much cornered them, aside from Tourtière, which isn't actually made of tourtes, which were hunted to extinction, but rather or ground beef or chicken. Basically, it's a meat pie, but a lot of people still call it a tourtière. __________________ A plan is just a list of things that don't happen.

09-29-2005, 03:27 PM	#3 (permalink)
eribrav Junkie Location: upstate NY	Take him to Quebec and have poutine! (not sure of the spelling, but i think you know what I mean).

10-02-2005, 12:48 AM	#7 (permalink)
Demeter Psycho	Man, I haven't heard of people eating beaver tail for many years...people still do that? Ick. __________________ I am not bound to please thee with my answers. William Shakespeare

10-02-2005, 06:34 AM	#9 (permalink)
Fly see the links to my music? Location: Beautiful British Columbia	i can't believe nobody has said beer yet. i'd say we do alot of lake trout up here too. __________________ BASTARD SterlingStudios

10-02-2005, 07:56 AM	#10 (permalink)
feelgood Free Mars! Location: I dunno, there's white people around me saying "eh" all the time	What about a good ole great Alberta bull steak? Or even a 2 pound burger that's juiced with thick sauce? Ya can't beat that one bud __________________ Looking out the window, that's an act of war. Staring at my shoes, that's an act of war. Committing an act of war? Oh you better believe that's an act of war

10-02-2005, 08:24 PM	#11 (permalink)
Sticky	When I was out east (in the atlantic provinces) I saw Donairs advertised everywhere. I have no idea what they are. If they are not Canadian I am sure that the term Donair is canadian. Canadian Cuisine - Canadian Bacon - Tim Hortons Coffee - Salmon - Softwood lumber oops slipped on the last one __________________ Sticky The Stickman

10-03-2005, 05:43 AM	#12 (permalink)
Charlatan Getting it. Super Moderator Location: Lion City	A Donair is a middle eastern sandwich... it's a lot like a gyro. The gyro is greek and the donair is, I think, Lebannese in origin. __________________ "My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke

10-03-2005, 05:51 AM	#13 (permalink)
Leto Junkie Location: The Danforth	Donairs are like gyros sandwiches (i.e. sliced processed meat from a skewer on a pita with toppings - usually garlicy & yoghurty) tastey, but the first time that I had one was on the Left Bank in Paris. I think they are of mediterranian/ The Levant origion. I've had Beaver Tails in Quebec City, and at the Toronto Zoo. Same company that does them in Ottawa. Get them with lemon juice squirted on top... amazing when hot. Butter Tarts are apparantly very Canadian (is this the sugar pie Charlatan?) as are Nanaimo Bars. But then, the Yanks probably have a version of these that they call their own as well. How about KD??? with ketchup? mmmm And BigBen, when you feed your buddy bacon, make sure it's normal side bacon. This 'Canadian Bacon' myth is just plain annoying.

10-03-2005, 05:52 AM	#14 (permalink)
Leto Junkie Location: The Danforth	oops, you got it Charlatan... fast

10-03-2005, 06:10 AM	#15 (permalink)
Charlatan Getting it. Super Moderator Location: Lion City	Beaver Tails, while popularized in Ottawa, especially on the canal in winter, come from the Ottawa Valley. Specifically the little town of Killaloe. Which is very close to where my wife's family is from and where we now have a cottage. Leto rightly points out that the Killaloe Sunrise (a beaver tail sprinkled with cinnamon and sugar and a squirt of lemon juice) is the best of the bunch. The coolest thing was discovering a Beaver Tail franchise operating in Singapore. That was weird. Sugar Pie is, as Leto points out, a butter tart but on the scale of a pie rather than a tart. A better way to envision it is a pecan pie but with no peans. They are popular in Quebec. But now that you mention it, Butter Tarts are a good one too. I love Butter Tarts. And Nanaimo Bars are definately a Canadian thing... any American version is just a pretender to the original... __________________ "My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke

10-03-2005, 06:34 AM	#17 (permalink)
Daoust "I'm sorry. What was the question?" Location: Paradise Regained	Apple Fritters, and as has been mentioned, beaver tails, poutine, pemeal or Canadian bacon, and of course, actually good beer. __________________ I have faith in a few things - divinity and grace But even when I'm on my knees I know the devil preys

10-03-2005, 12:41 PM	#18 (permalink)
Yakk Wehret Den Anfängen! Location: Ontario, Canada	Don't restrict yourself to "local" canadian cuisine. So, a list of "Canadian" food: Beaver tails. Tortiere (nutmeg spiced meat and potatoe pie) Carabou Arctic Char (nummy!) Bannock Poutine (use real curds!) Saskatoon Crisp (/drool) Beer, Good Steak (Alberta -- best beef in the world) Nanaimo Bars (city in BC) Butter Tarts (with or without Raisins) Perogies (num num) French Fries with white Vinigar Hamburger with Steak Sauce and Mayo Pizza with 10 toppings Maple Syrup mead Belgian Waffle with a scoop of Vanilla Ice Cream on top, Bananas and drizzled with Maple Syrup __________________ Last edited by JHVH : 10-29-4004 BC at 09:00 PM. Reason: Time for a rest.

10-03-2005, 03:22 PM	#20 (permalink)
ratbastid Darth Papa Location: Yonder	Tell him to keep his fork. There's pie.

10-03-2005, 07:51 PM	#21 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Take him for a bloody Caesar! I always get these in Canada (no one in the States seems to know what I'm talking about, except at airport bars). Personally I like mine garnished with a dill pickle...this is how they seem to do it at most bars I've had them at. Mm, now I want one. Personally, all my favorite Canadian foods are junk foods--Ruffles All-Dressed, Smarties, Aero bars...and anything maple flavored. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

10-05-2005, 08:09 AM	#24 (permalink)
Leto Junkie Location: The Danforth	Ben, I'll pay for some of those butter tarts! I just scored some home-baked ones this morning, as Enbridge is having a United Way bake sale in its lobby... mmmm. Note on American chocolate bars: I hear that they don't have (or didn't have until very recently) the classic Coffee Crisp or Crispy Crunch ones. Weren't these made by Rowntree Mills??? what happened, did they get bought by Nielson?

10-05-2005, 09:19 AM	#25 (permalink)
fresnelly Functionally Appropriate Location: Toronto	Speaking of Maple Syrup, have you ever compared all the different grades? I've had #1 light, #2 medium, and my favourite; #2 Amber . I saw #3 Dark in a health food store the other day and am dying to try it. The thicker, sweeter and maplier the better. __________________ Building an artificial intelligence that appreciates Mozart is easy. Building an A.I. that appreciates a theme restaurant is the real challenge - Kit Roebuck - Nine Planets Without Intelligent Life

10-07-2005, 07:16 AM	#27 (permalink)
Yakk Wehret Den Anfängen! Location: Ontario, Canada	laugh. Just because you 'merkins eat something, doesn't mean it isn't canadian. I mean, you eat Canadian Bacon. =) There was a eastern Canadian pizza chain which decided to expand into the USA. They rolled out huge, tossed out ads, and got lots of business. Within the year, the entire chain was bankrupt. The problem was, they didn't pay enough attention to where they got profits. Their pricing model was a cheap base pizza with cheese, and they nearly reaped all of their profits via selling toppings. Their average American consumers where mostly purchasing Pizzas with 0 to 2 toppings -- meanwhile their average Canadian consumer was purchasing significantly more toppings. Which meant those crowded American stores where not making any profit on their pizza. Together with expansion costs (real estate, ads, etc) bled the company dry. I don't have much to substantiate it -- this was just a tale told by an economics teacher as an example of the kind of market differences you have to watch out for when expanding. Canada is a multicultural nation. I figured tossing in contributions from some of our larger immigrant communities would be polite. Hence, Perogies! (which, as a bonus, are nummy) __________________ Last edited by JHVH : 10-29-4004 BC at 09:00 PM. Reason: Time for a rest.

10-07-2005, 09:09 AM	#28 (permalink)
drewpy Crazy Location: Chicago-ish	tim horton's "timbits" would be my vote for the most authentic of all canadian cuisine! __________________ "Once made equal to a man, woman becomes his superior." Socrates

10-11-2005, 05:06 PM	#31 (permalink)
streak_56 who ever said streaking was a bad thing? Location: Calgary	When I was in Quebec they made this dessert by pouring maple syrup in the snow and then you roll it in a popsicle stick. One of the best foods I've ever had. Also.... Alberta beef..... you could not go wrong there. Large glass of wine from a vineyard in the Okanagan. Potatoes from Prince Edward..... Lobster from out East. Incorporate something from Canada.

10-13-2005, 05:31 AM	#32 (permalink)
fresnelly Functionally Appropriate Location: Toronto	I remember an old joke that Canada's national spice is Arrowroot. I like to think that it's no longer the case. Parsely? __________________ Building an artificial intelligence that appreciates Mozart is easy. Building an A.I. that appreciates a theme restaurant is the real challenge - Kit Roebuck - Nine Planets Without Intelligent Life

10-17-2005, 06:28 AM	#35 (permalink)
Leto Junkie Location: The Danforth	This too, isn't associated with any one nationality. I buy pizza based on price. if I can get a two large with three toppings for under $30 then I will do so. If I have to sacrifice a topping or two, i will. If not, I will default to the local cheap Chinese for takeout (like I did last night - $28 quick fix to feed a family of 5) Economic rationalism...

10-26-2005, 02:21 PM	#36 (permalink)
j8ear Gentlemen Farmer Location: Middle of nowhere, Jersey	The whole sugaring-off feast is quintessentially Québécois, imho. It is usually followed by (sometimes even preceeded by!) the Maple-taffy-on-snow, which was mentioned and drooled over above. The feast usually includes: Mountaineer's Pea Soup Farm-Style Crusty Bread Canadian Salted Back Bacon Québécois Maple-Smoked Ham Wood-Fired Baked Beans, Farm-Style Omelette Traditional Meatballs Stew Country-Style Sausages Old-style Mashed Potatoes Meat Pie from Quebec's Beauce Region Homemade Fruits, Ketchup & Pickles. and for Dessert: Pancakes with Maple Syrup, Sugar pie, tea and coffee All served family style, usually at long picinic type tables, in a barn like setting, like you'd imagine an outdoor Oktoberfest in Hamburg. I pulled this menu off of a web site for an awesome Cabane à Sucre. If you're ever near one in the late fall...don't miss it. As was also mentioned, the poutine, which is a french fry, cheese curd, and gravy concoction, is devine. I also remember my mother's pâte chinoise, which is our families version, Quebec style, of a shephard's pie. -bear __________________ It's alot easier to ask for forgiveness then it is to ask for permission.