Відео

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!

Pour un Français, une bisque est un potage fait avec un coulis d'écrevisses ou de tout autre crustacé. For a Frenchman, a bisque is a soup made with crayfish coulis or any other crustacean (shellfish). p-s : I liked when you used to explain french (culinary) vocabulary and translated it... Will the good old time roll ?

Damn. I would have enjoyed this channel if it wasn't for the aggravating music.

Needs garlic. We had this on saltines or as a side with beans on Saturday night. I don't think my mom put the cinnamon and nutmeg in. If she did, it was scant. I prefer it without those two spices when I make it.

I learned how to make this from my mother. Being French Canadian this item was always in the house. The first time I made it my wife fell in love with it. We now live in British Columbia and all the French guys I know are always asking when I will make more Creton so they can have a taste of home.

My husband went to the butcher’s there was no creton. I have ground pork. I am trying this recipe now. Thanks 😊

I am hoping to have this for Epiphanie this weekend! We used to make ours - with a few saltines, no potatoes at all! Now, we buy them from Sully's in Allenstown. The woman who makes it - as well as amazing gorton/creton/corton, uses her family's recipe. Worth the trip from Laconia to pick these treats up!!

I make tortiere at Christmas as it is tradition. 3lbs ground pork, 2 medium onions, bell's poultry seasoning, cinnamon, allspice, clove, salt, pepper and 3-4 potatoes, boiled and mashed (no butter or milk). This is a Brunelle family recipe and they hailed from Old Quebec City.

Looks delicious

In Manchester NH My memeres both made pork pies, they were similar but not the same. The recipe I use is more like my memere Boissonneault's (from the Thetford area) recipe she use cinamon, clove and ginger 1/4 tsp to 2 pounds of pork and finely diced potatoes. My memere Gingras used allspice (she was from Lacolle). Side note we called it toute que (toot k) not sure of the spelling.

Just tried this recipe. Didn't work! Need to let the mixture cool down before beating. For the sugar to crystalize a little. In your video, looks like it did, but you shouldn't beat as soon as you take it off the heat.

Thank you for the informative video - Cheers from Montreal 😊

et la poutine rapée ... elle ? J'ose pas dire son nom commun...

I grew up in NB in a little place called cap-ele. I now live in alberta and I think these are what I miss most about home. I'm going to try and make them I think

Bonjour de la Nouvelle-Zélande! Cool de trouvé une foodie ex-pat. Je cherchais une recette traditionelle et voilà j'ai trouvé- merci de partager ta technique et recette. Wow Sr Angèle, comme çà me rapelle mon enfance - j'ai aussi plusieurs recettes de Jeanne Benoît passée à travers les générations.

I am also Acadian (Thibodeau). I live in Faribault. MN. This recipe is awesome. Pierre Thibodeau was my 9x Great Grandpa but he was one of the originals to Acadia Grande-Pre.

I remember making this as a kid decades ago. We didn't use ground pork but pork shoulder braised on the stove which when cooked we would cool it slightly and cut it up into chunks and put through the meat grinder attachment on our stand mixer. (My job.) We didn't use bread, but saltine crackers got ground in as the thickener, then spiced the meat in the bowl and put it up in pound containers. Cretons is the best thing that ever happened to toast.