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Is baking powder a necessity? Also, you could have glazed the skin with yolk.

Merci ! Je suis de Montréal, mais j'ai demeuré au large depuis longtemps. Je me rappelle des tourtières et des creton à Noël. Je vais essayer votre recette.

We made the beans on Saturdays and put the entire piece of salt pork in the pot whole - not diced. When the beans were cooked, we'd take the salt pork - still whole - and spread the fat part on toast to be enjoyed with a heaping fork-full of beans.

Hi! I grew up making these with my grand mother, she was from Cap Pele. The only big differences I would say in her process is that we make them much smaller and in our hands. Roll the dough in maybe a 4 inch diameter, put it in your hand, fill with apple and raisins (doesnt take much) close it entirely. Flip it seam side down on a parchment lined pan. Then make a hole in the top eith your finger. Drizzle in sugar and water mixture to each and bake at 375 for 25 minutes approximately

Ground lamb

So glad to find this recipe. I lost mine by sharing it... The best "Suc a crème" ever. ❤❤ Merci de partager.

My Memere Duval made hers with equal amounts pork and beef, onions, celery, bells seasoning, and saltine crackers. Everything was ground up together in an old meat grinder. I have fond memories of being the person who got to do the grinding for her! I never knew that other families put theirs in a pie until I was an adult. My memere stuffed a turkey with the filling. I definitely like the pie version and brought it back into our family cookbook!

Ça a l'air délicieux et simple - je crois que je vais essayer de le préparer la semaine prochaine ! You said it well: "Potatoes, bacon, and cheese - need I say more?"

I moved out to Calgary where they've never heard of creton so I'll be making my own. It seems easy enough. I like it spread on toast topped with mustard and old cheddar cheese.

You make really great videos! As a New Hampshire french Canadian I really love the foods you make! Thank you so much!

Wow! Rick and I have similar geographical origins :) I'm from Clair, which is in Madawaska county, but on the Canadian side, and now I live in Rhode Island, which is just south of western massachusetts :D I've only been to Madawaska maybe twice in my entire life, but went to Edmundston (which was right across the bridge) at least once per week.

Thank you

Je suis renversé de découvrir qu'il y a un festival de poutines au New Hampshire!

Je suis content de voir que nos recettes québécoises ont traversé la frontière américaine! Les cretons c'est tellement bon sur des toasts pour déjeuner!

One of the best ways to eat it too are cretons sandwiches. White bread (untoasted!), yellow mustard and cretons. Such a good lunch!

The bread (or breadcrumbs) makes it more spreadable and more of a pâté consistency.

I like your video of your DJbouti. I will try it. Thank you.

What a great recipe! I’m looking forward to trying this - May West was always my go-to snack cake at the Provi-Soir (dépanneur) near home, and I didn’t get them often, so I’d nibble the chocolate shell off and then eat the cake after😅 They certainly beat Little Debbie and Hostess cakes hands down! Do you remember Pique? They were like May West but oblong, not sure what made them different, maybe the cake? Maybe a fluffier filling? Anyway, thank you for the recipe, and à la prochaine!🙋🏻‍♀️

Little bit zoom in would improve the video 📸 much

Hello Nathalie. Your dish looks great! I'm Djiboutian and this is a solid 8/10. If you would like to try my way, add more tomato paste (we like it red over here), finely chop all the vegetables and just blend your tomatoes. Use Basmati rice to have long, fluffy rice. Have some vegetable soup and some green chutney on the side when serving. To enjoy it the Djiboutian way, take a big bowl of soup, add your rice and chutney. Yummy. Hope you'll give it a try 😉

🍁 ua-cam.com/play/PLS7p93GY7VtW7_RZQYwcvob9zqKuYxza8.html&si=FSo1q5_IWCST_maW

This recipe is pretty close to my grandmothers. She’d simmer it in milk instead of water and told me to add more milk if it became too much like taco meat. She also used Panko instead of bread. I make it every year for the Grey Cup.

I have a French Canadian cookbook from the 60s. The cake batter used is called Pâte Type à Pouding. It has to be very thick so it won’t easily incorporate into the syrup. This batter is used for putting on top of fruit before baking. It’s not used as a stand alone cake. Yours looks nice and thick as it should be. My understanding of the name’s origin is called Unemployed Man’s Cake. I don’t know how true this is. Using maple syrup and heavy cream might be an updated version as it is more expensive. I encourage you and others to go to America’s Test Kitchen here on YT and check out their version, it’s a great episode. They explain the science of how it works and IMO, it’s also an improved version. Wonderful childhood memories of making and eating this cake. BTW, your French accent is perfect.

Watching a video which is straight up French Canadian………. and digging the bagpipe music in the background👍🏾🇮🇪☘️☘️☘️

Thanks for the recipe 😊

Love this cold bread spread. My breakfast is chilling in the refrigerator for tomorrow morning. So many mustard's to decide from.

this was my breakfast this morning...I eat mine with mustard and a side of pickles

J'aime beaucoup les po' boys, ceux avec des huîtres frites et pannées sont délicieux et très rares à trouver dans le reste du Monde.

Can you slow cook this over 8 hours?

*_It's not a raisin tart: It's a butter tart! NO RAISINS!_*

*_Creton, when I was young (In the 80s) always came with a 1 inch thick layer of fat or lard; which some people, like my dad, would mix into the creton, while others like me would cut out. Nowadays, all the recipes I find have no layer of fat on it (Even store bought creton seems to have gone fatless). I would like to make that true old style creton with that thick layer of fat because I’d like to offer it as a gift to my dad one last time before he leaves us: Any idea as to how to achieve such a full fat creton?_*

Ceux ci sont unpeu plus brayon (franco du nord ouest du nouveaux brunswick et du madawaska au maine) que Acadien. Mais très bonne recette, merci de faire rayonner la fraconphonie à travers la nouriture!

FFS Americans do not understand what poutine is. Those things that they showed in this video are not poutine

How much water you put in

I can't wait to try this! I want to say my grandmother made this, but I'll have to check with my Mom. I'll get back to you at the Beaujolais Nouveau dinner!

Very nice video❤❤❤❤ but your SEO score is 19.6 out of 100

Your channel looks amazing, it deserves more recognition for sure. Keep going.

Ou est la recette?????????

So excited to try and make this at home. I can't find it anywhere store bought here!

Merveilleuse! :)

« Le pouding chômeur est l’un de ces plats peu connus à l’extérieur du Québec. Il est très doux et facile à faire, comme tant de recettes d’antan. Cette recette est celle que je mangeais en grandissant. Toujours une des préférées de la famille, qui avait généralement complètement disparu le lendemain. J’espère que vous apprécierez ce goût que j'ai eu dans mon enfance et partagerez votre propre version dans les commentaires, si vous en avez. » "Chômeur" means in french, jobless, unemployed, on the dole...

Can you make pea soup? 🙏🏼😊

Love this! Might try it out!

Merci! J’ai hâte à faire ça!

I make mine with Jacob's Cattle Beans and maple syrup. So good!

They're the BEST

⚜️

Moisten the knife between cuts on the onion - Not sure why but it cuts down the irritants.

Can’t wait to try this recipe, Nathalie! ❤

The bisque looks awesome, Nathalie. I am sure it tastes as good as it looks. I love the little hotplate you are using, too!