@@RandomStranger246 i make around 15 liter of mapple sirup every years, i give some to friends, but i never make enough to have it till next season...lol! and i make mapple tafee too and mapple sugar and mapple butter....love making mapple sugar, its like magik when it transform from liquid to solid!!! check it out on you tube, magik!!!
The meat pie is called "tourtiere" ( TOUR - T - YAIR) and it is not a sweet dish. It has usually three kinds of meat like beef, pork and lamb. They are combined with mashed potatoes, carrots, and a gentle combo of spices that accent the flavours of the meats. They are all baked between a top and bottom layer of flakey pastry and are baked to evenly browned perfection. It is served with gravy and green vegetables, and you will not be disappointed. It leaves poutine in the dust. Tourtiere is usually served on New Year's Eve or New Year's day. My grandmother who had 19 children, made tourtiere every New Year and was known to make 40 pies at a time. We never tasted anything better.
You should come in Quebec, we have what we call a "tourtine", which is an hybrid of a tourtière and a poutine all in one ! Its a layer of pie crust at the bottom, a layer of tourtière meat with all the seasonnings, a layer of french fries, a layer of cheese curds and finaly a layer of pie crust on top... All cooked in the oven and you pour some poutine sauce/gravy on it when you serve it ! Perfect mix of 2 national dishes ! Its gigantic !!! (Yes, i'm serious; no, i'm not kidding !)
Tourtiere that I make is only pork, onions & warm spices, especially the spice mace. I service it with a brown mushroom gravy, asparagus and mashed potatoes.
Tourtière is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. Wikipedia
@@Somethingaboutthat Depends on where you are in Ontario. If you are east of Toronto, you can find them in almost every grocery stores, even GT (Giant Tiger) has them close to Christmas. Not sure about west of Toronto. Kind of like bagged milk is not a thing in western provinces. They have plastic jugs but not bags. As far as which is more stupid, if asked to carry water or in this case Milk, which would you rather have ? A plastic bag or a cardboard box
@@Somethingaboutthat independent/ Loblaws some times has it in the freezer isle, but smaller bakeries in Canada often have them. It’s essentially a meat pie. I make them at Xmas, lots of recipes on Pinterest!
Technically, meat pie is a classic France french creation. Basically the only thing the Quebecois did was incorporate North American game meats into the recipe.
It’s not dirty snow, its clean snow and typically made just after a fresh snowfall. We use hot (the syrup that is still being boiled down in large vats) Maple Syrup, when rolled in the snow it makes a taffy, the longer you leave it on the cold snow, the harder it will be. Fresh snow is put into a framed box on legs and rolled in there, not directly on the ground.
Just don't use yellow snow or you might spit a lot. Your bacon is nothing more than pork belly I like mine smoked, as I do my Kippers. Also I love my Steak and Kidney pie served with Yorkshire pudding and dark mushroom gravy.
@DJ4RiseswithSUNk4ne Kane Canadian bacon is a name given to Peameal or Back bacon by our American neighbours and doesn't exist in Canada, we just have bacon. Peameal/Back Bacon is pickle cured and is totally different from Bologna which is a heat cured sausage derived from Mortadella. Looking down in the comments below, just because you grew up on bologna, doesn't make it Canadian bacon. I, too, grew up in Canada on both bologna and Peameal/Back Bacon, I also lived many years in the US as an adult and I can assure you that what Americans think Canadian bacon is, it's Peameal/Back bacon not bologna.
It's boiled down further than maple syrup, then poured on snow. The rest in the boiling pan can be set in the snow to cool and then it's paddled by hand till it turns creamy and that's how you get maple cream or maple butter. Be
Foods not mentioned: peanut butter (Montreal), ginger ale (Toronto), Hawaiian pizza (Chatham, Ontario), the California roll (Vancouver), donairs, Nova Scotia seafood chowder, lobster rolls, Japadogs (Vancouver). Many foods around the world are rooted in a region rather than specific country. The Thanksgiving Day spread (turkey, stuffing, roast potatoes, veggies, cranberry sauce, pumpkin, etc.), steak, burger with fries are quintessential Canadiana but wouldn't be new to Americans as they have versions of them too.
Canada is extremely underrated when it comes to culinary inventions. I am amazed that many Canadians do not realize that many dishes we love were created by Canadian chefs. There is now a a culinary category called "Americana" but have yet to see a "Canadiana" category. I have seen Canadian made dishes included in Americana....
Bacon is just bacon, a lot of americans think that we don't have bacon strips but it's actually very false. Our regular bacon is just bacon as well. It's always funny when we hear someone on a videogame saying "At least we have real bacon" when actually we do have the same bacon, we're not aliens lol
She gave the basic butter tart ingredients, but they are rarely made without optional ingredients such as raisins, pecans, cashews, and so on. Raisins are my favorite
"Can you take a nanaimo bar too seriously?" "Montreal Smoked Meat on your poutine... I'd eat that up!" You, good sir, have already passed at least half of the questions on our citizenship exams haha
Well, being a Montrealer, I have to say that our smoked meat is to die for... with a side pickle and fries and a cherry coke! Butter tarts.. yum.. poutine.. yup.... The meat pie (tourtiere) is also amazing.. with ketchup (don't kill me). yum
It's not a real poutine if it doesn't have curds. Quebec curds are second to none, great salt flavor and got a squeaky feel when biting into one. They are sold in most corner stores and gas stations in potato chip sized bags. Delicious snack.😚
95% of the Canadians I know personally eat streaky strip bacon typically. I don't even know the last time I had 'Canadian' bacon. It really isn't a huge thing. But it can be good if you are in the mood. Hate to break it to Americans but Canadians are also excellent producers of strip bacon, bbq or any meat or seafood or in general food preparations really (I know you are not claiming otherwise, just saying). Many in the US do those things very well of course, but visit Canada and find out a thing or two hopefully, and enjoy. Everyone is welcome. We don't all guzzle maple syrup but there was one 'crisis' when a few huge tanker trucks full of maple syrup were stolen and that seemed to be a problem as a shortage - it is a big tourism product. It is hard to produce and is delicious and a point of national pride, so that was an odd news story. PS Montreal bagels are the best!
@@LelaBria It's not Canadian - that is an American myth. It's called back bacon, because it comes from a different part of the pig. You can buy back bacon that is rolled in corn meal, which is called pea meal bacon. Canadian bacon is just a movie.
@@jennifermarlow. I’m Canadian ! Lol yes the only time I learned it’ was called Canadian bacon by anyone was from my American family ! I was like sorry what ? Why Canadian we don’t claim that boooo! 😆
It may be true that Poutine was pretty rare outside Quebec until about 30 years ago, but gravy on fries was known throughout Canada basically forever. To this day, if you ask for gravy on your fries in the U.S., you will be stared at as if you are from Neptune.
Years ago some friends of mine went to a restaurant in Chicago and ordered a poutine. The restaurant prided itself on being able to serve anything so they tried. After asking what it was so the kitchen could provide it, the server came back with a plate of fries, smothered in gravy and topped with Velveeta cheese slices... Hands down the most horrific desecration of this hallowed dish!
Cheese curd is essentially un-ripened cheese. It usually has to be eaten within a day or two of being made to keep its nice squeaky texture. It is amazing 😍
In most of Canada poutine is pronounced as "poo teen". in Quebec they pronounce it as "poo-tin". The cheese curds are the fresh curds of cheese (often white cheddar). Their flavour is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.
After the start of the current Ukraine war, that French pronunciation of poutine, which is pretty much identical to the name of the guy running Russia, prompted one Montreal restaurant to change the name of the iconic dish!
@@bob1117 wait... how is the pronunciation of poo different from pooh? I'm from Alberta and these are said exactly the same. Most people here call it pooh-teen but many of us are aware of the OG pooh-tin. And yeah that's sounds the same as the Russian leader.
I live in Québec. I eat poutine about once a week... you need the squeaky cheese curds. For texture. Also they resist the heat, unlike cheddar and mozzarella. Think cheeses like paneer or halloumi. You have to try some fancy poutine with duck leg, pulled pork, merguez sausage, etc. If you add peas and chicken, it's called a galvaude. Smoked meat sandwiches every now and then. Bagels, when we're driving close to a bagel place (fresh bagels are so much better). Beaver tails are sold in a waterpark in my town, but not elsewhere in my immediate area. Tourtière, copaille, cipâte (types of meat pies) are eaten mostly during cold month events such as Christmas and sugar shack feasts. I bake my own holiday version with veal, pork, bacon, rabbit and duck. These meats are really easy to find in Québec. I prepare pâté chinois (Québécois-style shepherd pie) weekly, it's a great family meal. There are lots of variations, such as using lamb meat or adding Moroccan spices. Butter tarts are not widespread in Québec, although many supermarkets sell an "industrial" version. I like the large pies made in Saint Donat. Maple sugar pies (tarte au sucre à l'érable) with butter and dough swirls, pecan pies, apple crumble pies, etc. One of the most traditional Québec dessert is carrés aux dattes (dates squares). It is not as popular nowadays but was a staple of my childhood. It is made of oatmeal, dates and butter, mostly. Rich in fiber, haha! So-called Canadian bacon: meh. I find it dry. I prefer cooking a huge ham in maple syrup if I want ham, or standard bacon strips if I want bacon. You should come to Québec for a gastronomy trip, ideally in April for the sugar shacks.
lol Maple candies are not created on snow on the ground. Usually we eat it in a "cabane a sucre" when it's that time of the year and they have a table full of clean snow for us to use.
9:47 That's Maple Taffy and it's freaking amazing. Basically, you pour syrup in clean snow and roll a popsicle stick to pick it back up. Ice also works
When you pour boiling hot maple syrup on snow it quickly cools down and basically becomes maple candy that you can chew Its a very popular tradition in Quebec province and i had some when i was a kid; best part of the feast and the trip for little me :D Oh also the snow is quite clean actually :P One thing that is absolutely amazing is maple cream, you have GOT to try maple cream it has a similar texture to butter but its merely super creamy maple goodness and its incredibly delicious on toasted bread :D Seriously, anyone who visits Canada has got to try maple cream, its just one of those amazing products that only locals know about while outsiders only know maple syrup
I’m still totally enchanted by a young American’s interest in learning about all things Canadian🇨🇦. This episode is particularly en point. And is making me really really HUNGRY! Thank goodness I live in Vancouver where all this stuff is readily available unfortunately for my waistline🙄
@@theresalayton9286 Dang it New Brunswick, why you gotta go and steal Prince Edward Islands Mojo. We got like three things, food is suppose to be ours. Lol
In America everything is pretty much the same,hamburger, hotdogs, pizza,Americans pretty much live off junk food,I totally can't do that,I prefer food from other countries.
When I order a Beavertail, I usually get a "Killaloe Sunrise" (Killaloe being the Eastern Ontario town where they originate), which is topped with cinnamon, sugar, and a squeeze of lemon juice.
according to my boyfriend the beaver tail came from killaloe ontario ( going there every weekend ) queu de castor in québec and yes THEY ARE BETTER IN ONTARIO
1:00 ok its kinda right, because we do something similar to that, usually in festivals we basically get a popsicle stick, lay out some maple syrup on snow, and roll the stick around the syrup its really good, i recommend trying it out this winter
Beavertails were invented in Ottawa and came to popularity being sold in snack shacked during our winter festival, Winterlude, which takes place on the frozen Rideau Canal. They grew and expanded and are now nationwide.
funny story!! I'm from Montréal and knew what they were when moved to Toronto for school in 2007... no one there knew they were... my friends who lived Toronto ate her first beavertail in old Montreal after I told her about it... of course she loved it... so I'm sure they're available in Toronto now
They are from the Ottawa region. They started at Winterlood way before 2007. The only reason why I would go on the school trip to the rideau canal and freeze my ass off all day was to get a beaver tail. Then, they d be at the super X... that s when the "screw the canal" came about ( not a boot) We could get them in August instead of January
Mom would make beavertails in the early 80s with the left over bread dough after making the loaves, sometimes home made crackers instead but we would be mad if she chose crackers over the deep fried Cinnamon dough.
Went to university in rural Quebec and the poutine place stayed open until 4:00 am to deliver to students after the bars let out at 3:00 am. It didn't suck.
When I moved to Canada, I went absolutely nuts for butter tarts, and even more so for butter tarts with almonds among the the ingredients. Most Americans "flip" for this delicacy once they encounter it.
Quebec resident here! cheese curd is basically hard cheese but a little more salty an wet. Poutines is absolutely amazing. it looks weird those ingredients together but it feel so write in taste!
Montreal bagels hit different, especially out clubbling. We'd bar hop until closing and drunk-food binge on poutine and on a good night you went to one of the wood fired places and join the line with other late nighters getting paper bags of hot bagels right from them as morning was coming.
I live in Ontario, but have traveled to Montreal many times. I can never leave that city without having at least one Montreal smoked meat sandwich... with a Poutine on the side. To not do that, should be criminal (unless you are vegetarian or vegan... you are exempt)
@@gryph01 I live in the suburbs of Montreal and I know I have never eaten at some of the most iconic restaurants. Schwarts Smoked meat, I have eaten Reuben's smoked meat but never the original one. I have eaten bagels, but I have never had St-Viateur bagel's.
Many foods in Canada are regional and thus may not be offered everywhere: beaver tails are from Ottawa; smoked meat and bagels from Montreal; poutine from small town Quebec and later popularized in Montreal -- beware of cheap imitations from outside Quebec; Newfoundland has many fish-based dishes; Western Canada will have its own dishes, etc.
It’s such a vast country, it’s normal that many people have never eaten this or that dish. I doubt many Californians or Idahoans are familiar with Boston baked beans or New England clam chowder 😂
We don’t usually pour the syrup on ground snow btw. We put it up on something, pour the syrup, wait a little while till it get a bit solid but still sticky and then roll out with your stick of choice (usually a popsicle stick). I recommend you to try it.
My grandparents had a bakery from 1936 to 1980. About three quarters of their production was tortiere. What this video missed is that the meat is minced (finely chopped or ground). The big advantage to tortiere is that it can be eaten hot or cold and reheated a couple times (if it lasts that long) The one I like most is the pure beef or beef and pork mixture. Another advantage is it can be topped with gravy or ketchup according to personal choice, making it an easy lunch item with french fries.
Saskatoon is indeed a place, so named after the berries. The name for the berries is the Cree word for them, and I can tell ya: they are DELICIOUS! The area where the city was founded was called "the place of many saskatoons" by the Cree. It's a nice place but f'ing COLD in the winter! Brrrr! Re: your search for Canadian bacon coming up with "this guy" - there was a John Candy/Alan Alda comedy movie back in the 1990s called "Canadian Bacon" in which Americans start a war with Canada. They play up all of the typical Canadian stereotypes including some you may not be aware of (ie: a police officer citing someone for having graffiti on their truck because it wasn't in both official languages). Steven Wright plays a HILARIOUS Mountie who doesn't know what you're talkin' aboot, eh? :) Missing from this list: Halifax Donair Hawaiian Pizza - invented in Ontario Ginger Beef (at Chinese restaurants) - invented in Calgary
Maple sugar, maple cream, maple ice cream, maple candy, maple flavour beaver tails, maple butter tarts, maple flavoured Canadian bacon . Butter tarts taste more like butterscotch with raisins and sometimes crushed nuts. You'll love Nanaimo bars. There is a huge bakery in Nanaimo that ships cases of Nanaimo bars to restaurants and supermarkets across Canada. Besides the standard recipe the custard inside can also be in flavours like mint, cherry and maple. They left off donairs which is also popular. It's a spiced meat served in a wrap or on a bun or roll with a sweet sauce poured over the top. It's very popular on the east coast of Canada. Then there is Hawaiian pizza which is actually a Canadian invention. It's pizza topped with pineapple and ham. Then there are Tim Bits which are basically the holes punched out of donuts then coated with a glace, honey, sugar or chocolate. Google it. It's available in the northern parts of the US at the Tim Horton's Coffee chain. Then there's Jiggs Dinner but you'll have to look that one up.
1:28 This is filmed at the Saint-Viateur bagel shop, considered the best bagel store in the province. Extremely popular, I have a smoked salmon cream cheese bagel at least twice a week :D
They forgot to include everyday food eaten in Atlantic Canada such as Jiggs dinner from Newfoundland or boiled dinner from Nova Scotia, hodge podge from NS, Acadian food from New Brunswick and Nova Scotia such as poutine Rapee and Rapee pie, and chicken fricot, seal flipper pie, Dulse, poutine a trou, cinnamon pinwheels and potato pancakes. Nova Scotia love pickled herring also called Solomon Gundy and is sold in all grocery stores and even at Costco. Nova Scotia smoked salmon and lobster rolls, fish and chips, fish and brewis in NFLD, donairs are very popular in Nova Scotia, blueberry grunt, blueberry pie, Lots of great food in Atlantic Canada that are not popular in the rest of Canada
Oh wow, I live on Vancouver Island, the opposite side of Canada and never heard of any of those foods!!. Seems we are not very creative using fish, mostly we cook it as it is and not mix it with other foods.
Apparently, you can find poutine in restaurants in some border regions like Buffalo, Detroit, Maine, etc... I'm originally from Quebec, where tortiere pie is from, abd the most common type of meat filling is pork, topped with molasses. It's a French-Canadian dish that's a Christmas favourite. Most Canadians don't eat maple syrup all the time, mainly with pancakes and waffles. What she refers to as Canadian bacon, we Canadians call back bacon. But, it's nowhere near as common or popular as regular strip bacon.
A lot of these are very regional. A few I'd add Hodge-Podge: Nova Scotian summer dish. Fresh small vegetables (peas, carrots, beans) are boiled. Then served in a cream and butter sauce. Blueberry Grunt: blueberries cooked with biscuits. 3 Sisters: Aboriginal dish of corn, squash/pumpkin, and beans. Bannock: Aboriginal biscuit based on Scottish biscuits. I've heard Ojibwey and Cree people refer to it as the Five White Foods: flour, lard, sugar, salt, and baking powder. Half Hour Pudding: I've looked for references to this class of desserts outside Canada and haven't been able to find them. A cake-like dough is baked in the oven in a syrup that creates its own sauce. There's chocolate, raisin-caramel, maple (Pudding Chomeir), chocolate nut, and lemon varieties.
Nanaimo bars are by far my favorite thing on this list, they aren't really a fancy thing though, I get them at the gas station sometimes, tbh I didn't even know they were called nanaimo bars, I've always just called them chocolate covered squares lmao
In Canada we’re exposed to American Television so I would find it hard to believe we haven’t heard of everything food wise in the US. I live in Nanaimo BC (where the Nanaimo bar comes from) and you can’t go to a restaurant or cafe here without seeing a Nanaimo bar on the menu.
Beavertails were introduced in Ottawa by the Hooker family- served at a stand on the frozen Rideau Canal during Winterlude - a winter festival around the longest skating rink in North America
I worked for Mr. Hooker during the Winterlude freezing my hands stretching dough at -20 on the canal and smelling like grease! That was way back in the ‘80s when you only had 3 choices on the menu: cinnamon, lemon and garlic+cheese.
Cheese curds in Quebec are from the fresh milk curds before fermentation. Hence healthy tasty snack eaten anytime with or without poutine. Some country cheese farms have fresh made from the morning and nothing can compare to the fresh taste 😋👌 Also available in every grocery store in Quebec
For snacks there's Ketchup potato chips, all dressed potato chips, coffee crisp chocolate bars, and smarties (similar to m&ms). Another culture shock is putting vinegar on fries, and sometimes with mayo as well.
To be more precise, M&Ms are similar to Smarties. M&Ms were created in 1941 when Forrest Mars of the Mars company saw Smarties while visiting the UK and copied them in America. Smarties were invented in the UK in 1882 as "Chocolate Beans" but changed names in 1937.
It's funny that you said "Nanaimo" sounds like it's Chinese or Japanese, as, in Japanese, "nana imo" means "seven potatoes"! A Japanese friend told me, when she first used Vancouver's SkyTrain, wondered why one of the stops was called "Seven Potato Station"!
Growing up in Canada, we called "Canadian Bacon," "Back Bacon" or "Pea Meal Bacon," but never "Canadian Bacon," and "Normal Bacon," "Side Bacon," "Striped Bacon" or Bacon Strips," but never "American Bacon."
"Canadian" bacon is the bacon used in the McMuffin (even in the U.S.). BTW, regular bacon is far more common in Canada than what this video refers to as "Canadian" bacon. BTW, all these comments created by mis-information is surely helping your algorithm!
@@sirslice7531 ye if not for tv and internet I would never have heard of "canadian bacon" unlike newfie speed bump ( moose on road) or newfie steak (balonga sliced and fried or fried ham slices).
I’m from the province of quebec, I swear my mother as never put rabbit and pigeon in her Tourtiere 😂 We usualy do it with cubed patatoes and cubed beef. Sometimes moose when my dad used to hunt. What’s fun about tourtiere is that it has to cook all night in the oven, so when you get up in the morning, the entire house is filled with an amazing smell 😍 And btw, just like you were saying about chicken pot pie, it’s exactly the same for tourtiere. We only eat it around christmas!
That lady in the video you were watching, was she American? She wasn't pronouncing the food properly or Québécois. I appreciate your take on things and I have already given you 3 thumbs up. All the best to you Tyler. Much love from Montréal.
I'm Canadian from NEW-BRUNSWICK ( province above the state of Maine) and i really appreciate you educating yourself on Canadian's culture :) I live in Moncton and yes NEW-BRUNSWICK it a bilingual province we love it because most French people can speak English . I'm French btw lol Canada says thank you for what you are doing ! PLEASE watch dr Martin schooling a USA Senator on healthcare!! I would love to see your reaction ( 6 mins video +- ) you will enjoy i PROMISE :)
I'm from Moncton as well, the only officially bilingual city in Canada. And we like regular bacon like the Americans. I think a lot of Canadians learned from this video.
The US has chicken pot pie. It was my favourite thing to get at Cracker Barrel when I visited my dad. I live in Nanaimo BC, where the Nanaimo bar was invented
Im canadian and i only eat chicken so I absolutely love chicken pot pie. In not sure if this is what you meant but I always get it at the grocery store and just need to throw it in the oven. Ive never been to a bakery tho-
@@janinerutherford3062 Excellent. I grew up in Victoria, but moved to Nanaimo 5 years ago. I actually live in Nanoose Bay now, in between Nanaimo and Parksville
First poutine I had was late one evening in a small inn restaurant in Quebec, and it was a "poutine garnie", meaning it had stuff like mushrooms and sausage in the gravy. It was magnificent. Saskatoon is a city in Saskatchewan. If you think back bacon is merely ham, you haven't eaten any...
@@theresalayton9286 hey originated in St. Paul, Minnesota, but moved to Minneapolis in 1937. In 1968, they moved again, this time to Roseville, Minnesota, where they remain today. In 1954, Old Dutch opened a plant in Winnipeg, Manitoba, to manufacture chips for the Canadian market. The head office for Canadian operations remains in Winnipeg.
You really should try to go at a "Cabane à sucre" next spring, and try "Tire d'érable" on the snow, you really wouldn't doubt of its existence anymore haha :)
The putting maple syrup on snow thing makes it kind of like taffy. This is done out at sugar shacks which tend to be quite a way out in the bush, so the snow is pretty clean, and is only really used to cool the syrup.
Also, it’s not plain maple syrup that’s used. The syrup is boiled a second time up to 115 Celsius (238 Fahrenheit), then promptly removed from the boiler. That hot concoction is then poured on snow. It hardens instantly, that’s why you roll it right away to get a candy on a stick.
@@andre_p Thanks for that, yes that's right, I remembered it was re-boiled, but I was 15 last time I was at a sugar shack, I've had over 2 lifetimes since then, so I couldn't remember the specifics.
@@petervenkman69 Our family still goes to the sugar shack (cabane à sucre) each year in sugar season (mid-march to mid-april). They have become quite fancy affairs with a sophisticated business model: huge dining rooms (long tables where families elbow one another), local products boutique, complete with freezers filled with food from their kitchen and local specialties - cider, apple jelly - etc. Outside there’s the boiling shack where you can watch all the syrup-making process and learn about it (very educational). Also, an animal farm and a mini amusement park, and of course the horse-drawn sleigh trip into the forest ($). Also, I kid you not, halal meals for groups (very popular with the Muslim communities) A very interesting fact is that around Montreal maple forests are right next to apple orchards. Both producers share the same clientele, except in different seasons of course. They have developed a collaboration between them and sell each other’s products year round. After all, they are complementary products. An apple-maple syrup pie is heavenly ! .
@@andre_p I lived in the Gaspésie and this was back in the mid 80's so it was a much more modest affair, but it was still a pretty big thing even with a dance hall and a live band.... obviously nothing in comparison to what you describe, but was still great. I am very glad to hear that that cater to the wider community... being able to share an aspect of culture without treading on the toes of something that is taboo in another is great, because frankly that is how we learn and get along.
I have met people who visited us in Quebec and tried pouring maple syrup on snow... We laughed so hard (with them, not at them) as they reenacted their disapointment, popsicle sticks at the ready, watching their syrup disappear!
Meat pie: Would be the generic name that rightfully translates to "pâté à [la] viande" and, if not aware of the distinctions, englobes the other types such as "tourtière" and "cipaille" (oui je sais je sais..). As you can guess this plate is a perfect candidate for many variations. The basic (and quite blend) version of meat pie is made of ground porc and beef. The first thing that would be added after are potato cubes and maybe some veggies. The tourtière refers to a specialty from the Lac-St-Jean region. It is made with big chunks of meat (beef, porc, chicken) and potato. Since it's a major hunting place people would often add moose, partridge, etc. The cipaille would be the version of tourtière made in the regions of Gaspésie and Bas-St-Laurent but with many paste layers (normally 6, from where the name "six-pâtes" or "six-pastes" that evolved to "cipaille"). I've also heard theories that it would also comme from "sea pie" as many would add or replace the meat with fish (big fishing regions). I won't bring in the many name debates and compositions as this gives a good overview of the subject. As you can see, and especially in Québec it seems, you can't just eat a plate alone but also a piece of debate and history (poutine anyone?) an that's what makes it even more tasty.
Yup, nothing starts up an animated dinner conversation like cipaille/cipate!! I would just add that any visitor should stay away from cheap or mass produced tourtieres.... It is really worth finding the real deal. Just like you should seek out a good poutine with proper squeaky curds!
I am a Canadian living in the south and food was a total culture shock. Biscuits and gravy, giblet gravy, the dumplings in the chicken and dumplings are different, chess pie, grits were all foreign to me
Canadian here: Put a tablespoon in your (homemade) salad dressing and you will find out. It is wonderful, and brings a salad to a gourmet level. I make my own granola with maple syrup and it is wonderful. It is true that Canadians adore and use Maple Syrup. It is one of Nature's real foods, and is not only delicious, but in small quantities is actually beneficial to health.
4:38 - if you ever get the opportunity you need to try Pulled Pork Poutine, it will literally "fill you up." atleast at the restaurant i go to for it does.
my husbands first visit to here in canada I bought him a poutine, he was very wary of it and was dreading taking a bite but after he did he fell in love and now we get it almost once every week 😂 his fave is costco poutine!
Honest to god I thought butter tarts were universal European food.. like olde English or something. Had no idea it came from where I do. They are delicious.. like a pecan pie almost.
The maple syrup in snow (it's thickened maple syrup, called "maple taffy") is not poured on dirty snow. This is a treat usually available at sugar shacks, and they use clean snow for this. Sugar shacks are only open for a few months at the end of winter/beginning of Spring. They are nice rustic-looking, cheerful places to go to for a family gathering or with friends, but they are getting more and more expensive to go to. The food is usually good, but you go there for the atmosphere more than to get your money's worth. You can usually buy maple taffy from sugar shacks, some grocery stores and souvenir shops during maple season, but precisely due to regular snow cleanliness, we don't really eat it in the same manner we would at a sugar shack. In my experience anyway.
A butter tart is basically a small, less solid pecan pie. They can contain raisins or not and often come topped with pecans, walnuts, chocolate chips or just about anything a home baker might want to add. Any American who loves pecan pie will probably enjoy a butter tart almost as much. "Sugar pie" from Quebec is similar to a proper pecan pie, minus the pecans. Good stuff all around.
Cheese curds: It's extremely fresh cheddar cheese (before it gets puts in a mold and aged into a solid block). Basically, at the very beginning of the cheese-making process, the curdled milk is stirred to separate the cheese from the butter milk. That cheese are the cheese curds.
A much lesser known treat, which I have to admit I hadn't heard of until I met my wife, is a classic prairie dessert called Flapper Pie. Graham crumb crust, creamy custard filling, and topped with a golden meringue.
Ooooooh butter tarts is something my mom makes every Christmas. My mom's family is Norwegian and we make my grandma's recipe. It always has chopped walnuts and currants. Soooo nostalgic for me, they're WAY too good. Lol
Nanaimo bars are everywhere! Any potluck, or any dessert platter at gatherings. Now there are all sorts of flavours, like mint, mocha, among others! You don’t know what you’re missing! Any American that I have introduced to it loves it and wants the recipe!
As for rolling the syrup on snow.. you put real maple syrup in a pan and heat it to 238⁰F then you can pour it on clean snow and it will solidify a bit to a semi solid semi soft toffee like thing you can roll on a disposable wooden stick. Without heating it first it won't work
Cheese curds are pretty popular here in Wisconsin. I think most people would like poutine here. It looks good. US does have the chicken pot pie so that kinda counts for a meat pie.
This was enlightening. I had no idea Americans were being deprived of the joys of butter tarts and Nanaimo bars. Those are my favourites. BeaverTails are awesome, but they aren't a day to day item (and tend to be in tourist areas most). Nothing beats poutine. I would say it's a day to day food (not that you eat it everyday, but you can find it everywhere and lots of us make it at home). I don't know how that hasn't caught on everywhere lol.
Poutine comes from Quebec, Canada. It is delicious! Tourtiere is also delicious (mostly eaten in holidays but not exclusively). that thing with the maple syrup on snow... it's maple taffy. Caper is a kind of spice. Saskatoon is a city in central Canada.
Idk if we have a Beaver Tails shop in N.S. but we do have a traveling Beaver Tails. It's just drives around and stops someplace different everyday. Sometimes when we have a event going on, we let them know.
There’s a Beavertails shop on the Halifax waterfront. Only open seasonally, though (late April or early May to late October, I think; basically, it’s open during cruise ship season).
In Saskatchewan, Canada where I am from/live, we call Beavertails, Elephant Ears and are really only found at the yearly fairs that roll through the towns and cities. They are basically flat donuts that plain have a slight cinnamon taste and you can get topped with icing sugar (my favorite), chocolate sauce or jam. I don't really think they sell them anywhere else all year round at least not that I know of in Saskatchewan. Its such a delicious treat, especially fresh and hot! Yes Saskatoon is a place, a city in fact, the Biggest city in the province of Saskatchewan. While not the Capital of the Province, Saskatchewan. That goes to the city of Regina, Saskatoon is the biggest city in the Province. And the Saskatoon berry gets its name from the city. As for the berry its not super sweet and it more tart, slightly sour and very good fresh or in various baked goods😁
Okay Canadian living in America. Pot pies are one the most accessible quick frozen foods out there. There are a bunch of brands sold all over America for a very low price. I eat them all the time. And meat pies in Canada aren't just holiday food. I used to eat them growing up at least 5 times a month. Love these videos.❤️
About the syrup in snow thing, I don’t know how they get the clean snow to use for this, but the snow is clean. Before you knock the Saskatoon berry pie, those are some of my favourite berries. My grandma makes an awesome Saskatoon berry jelly to spread on toast as well. I would devour that pie with no hesitation, especially if it was topped with vanilla ice cream or whipped cream.
Probably already mentioned, but the East coast has the Donair. It's similar to a gyro, with a similar spiced meat, and served with lettuce, tomatoes and onions, and has a sweeter thicker garlic sauce on a pita. It started in Halifax and is all over Atlantic Canada, but is only slowly breaking out to the rest of Canada. The thing is, they are EVERYWHERE in Atlantic Canada. Every Pizza Place you go to will also usually have Donairs on the menu, along with a Donair Pizza and garlic fingers with Donair dipping sauce. That includes most of the major national chains like Dominos. (Little Ceasars and Pizza Hut are two exceptions I can think of off the top of my head).
Nova Scotian here. Donairs are not to have lettuce on them, EVER!! That’s blasphemy. 😂 A true donair should have meat, sauce, diced tomatoes, and diced onions in a pita. That’s it.
Back bacon (Canadian) is brined and rolled in pea meal. Strip bacon is smoked. They have quite different flavours. I remember travelling in the US with my family as a kid and seeing Canadian bacon on menus. We didn’t know what it was! 😅
There is a huge difference between what is sold as maple flavored high fructose corn syrup and genuine maple syrup.
I go to the maple bushes every spring and buy a litre and it lasts for nearly the full year. Worth the extra spend for the quality.
Nothing can be better than maple syrup.
In Québec we call fake maple syrup as du “sirop de poteau” translated it would be “post syrup”.😂
@@RandomStranger246 i make around 15 liter of mapple sirup every years, i give some to friends, but i never make enough to have it till next season...lol! and i make mapple tafee too and mapple sugar and mapple butter....love making mapple sugar, its like magik when it transform from liquid to solid!!! check it out on you tube, magik!!!
@@marleesanders That is the absolute truth.
There is a huge difference between pancake syrup and real maple syrup! There is no comparison! 🇨🇦🇨🇦🇨🇦
I prefer the artificial.
@@timmackinnon5547 I bet dogs don't get excited to see you
I prefer the fake stuff by far.
@@bobowon5450 mine do.
@@timmackinnon5547 this kind of hate speech is literal violence
Dude. Someone needs to send you a Canadian snack box to review. Or a trip to the great white north.
Beware the bears, elk, moose, cougars, sasquatches, etc.
@@snorgviggle5852 I would have included Geese over Cougars
@@HallowedKeeper_ geese are indeed a deadly foe…
@@procellae6572 If by Geese you mean the feared cobra chicken then definitely
@@jonathanskulsky6631 yes, indeed, this is the horrific park dwelling beast to which I refer to!
The meat pie is called "tourtiere" ( TOUR - T - YAIR) and it is not a sweet dish. It has usually three kinds of meat like beef, pork and lamb. They are combined with mashed potatoes, carrots, and a gentle combo of spices that accent the flavours of the meats. They are all baked between a top and bottom layer of flakey pastry and are baked to evenly browned perfection. It is served with gravy and green vegetables, and you will not be disappointed. It leaves poutine in the dust.
Tourtiere is usually served on New Year's Eve or New Year's day. My grandmother who had 19 children, made tourtiere every New Year and was known to make 40 pies at a time. We never tasted anything better.
Pâté a la viande est différent de la tourtière
Meat pie is very different from tourtière
You should come in Quebec, we have what we call a "tourtine", which is an hybrid of a tourtière and a poutine all in one ! Its a layer of pie crust at the bottom, a layer of tourtière meat with all the seasonnings, a layer of french fries, a layer of cheese curds and finaly a layer of pie crust on top... All cooked in the oven and you pour some poutine sauce/gravy on it when you serve it ! Perfect mix of 2 national dishes ! Its gigantic !!! (Yes, i'm serious; no, i'm not kidding !)
Tourtiere that I make is only pork, onions & warm spices, especially the spice mace. I service it with a brown mushroom gravy, asparagus and mashed potatoes.
Tourtière is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. Wikipedia
I've never come across one in Ontario... EVER. If someone knows where to find a good one, let me know.
@@Somethingaboutthat Loblaws sells Tortiere. Both the full pie size or small pies. I always pick one up when shopping.
@@Somethingaboutthat Depends on where you are in Ontario. If you are east of Toronto, you can find them in almost every grocery stores, even GT (Giant Tiger) has them close to Christmas. Not sure about west of Toronto. Kind of like bagged milk is not a thing in western provinces. They have plastic jugs but not bags. As far as which is more stupid, if asked to carry water or in this case Milk, which would you rather have ? A plastic bag or a cardboard box
@@Somethingaboutthat independent/ Loblaws some times has it in the freezer isle, but smaller bakeries in Canada often have them. It’s essentially a meat pie. I make them at Xmas, lots of recipes on Pinterest!
Technically, meat pie is a classic France french creation. Basically the only thing the Quebecois did was incorporate North American game meats into the recipe.
It’s not dirty snow, its clean snow and typically made just after a fresh snowfall. We use hot (the syrup that is still being boiled down in large vats) Maple Syrup, when rolled in the snow it makes a taffy, the longer you leave it on the cold snow, the harder it will be. Fresh snow is put into a framed box on legs and rolled in there, not directly on the ground.
Just don't use yellow snow or you might spit a lot. Your bacon is nothing more than pork belly I like mine smoked, as I do my Kippers. Also I love my Steak and Kidney pie served with Yorkshire pudding and dark mushroom gravy.
Yeah, they are amazing and always at winter festivals-
@DJ4RiseswithSUNk4ne Kane Canadian Bacon is Peameal Bacon not balogna which is Italian.
@DJ4RiseswithSUNk4ne Kane Canadian bacon is a name given to Peameal or Back bacon by our American neighbours and doesn't exist in Canada, we just have bacon. Peameal/Back Bacon is pickle cured and is totally different from Bologna which is a heat cured sausage derived from Mortadella. Looking down in the comments below, just because you grew up on bologna, doesn't make it Canadian bacon. I, too, grew up in Canada on both bologna and Peameal/Back Bacon, I also lived many years in the US as an adult and I can assure you that what Americans think Canadian bacon is, it's Peameal/Back bacon not bologna.
It's boiled down further than maple syrup, then poured on snow. The rest in the boiling pan can be set in the snow to cool and then it's paddled by hand till it turns creamy and that's how you get maple cream or maple butter. Be
Foods not mentioned: peanut butter (Montreal), ginger ale (Toronto), Hawaiian pizza (Chatham, Ontario), the California roll (Vancouver), donairs, Nova Scotia seafood chowder, lobster rolls, Japadogs (Vancouver). Many foods around the world are rooted in a region rather than specific country. The Thanksgiving Day spread (turkey, stuffing, roast potatoes, veggies, cranberry sauce, pumpkin, etc.), steak, burger with fries are quintessential Canadiana but wouldn't be new to Americans as they have versions of them too.
Canada is extremely underrated when it comes to culinary inventions. I am amazed that many Canadians do not realize that many dishes we love were created by Canadian chefs.
There is now a a culinary category called "Americana" but have yet to see a "Canadiana" category. I have seen Canadian made dishes included in Americana....
You forgot Poutine, Smarties,
Mcflurry, Bathurst NB.
You forgot Edmonton - Green Onion Cake
@@mrFunkyPickle oohhhhh‼️Ya so nummy. Haven’t had one in a long time. Don’t remember where to go in edmonton
Bacon is just bacon, a lot of americans think that we don't have bacon strips but it's actually very false. Our regular bacon is just bacon as well. It's always funny when we hear someone on a videogame saying "At least we have real bacon" when actually we do have the same bacon, we're not aliens lol
She gave the basic butter tart ingredients, but they are rarely made without optional ingredients such as raisins, pecans, cashews, and so on. Raisins are my favorite
"Can you take a nanaimo bar too seriously?"
"Montreal Smoked Meat on your poutine... I'd eat that up!"
You, good sir, have already passed at least half of the questions on our citizenship exams haha
I honestly didn't know butter tarts were a Canadian only thing, I couldn't imagine life without them
The same as the Nanaimo Bars.. these were banned in the states
Same as Hawkins Cheesies can not be bought in the states
@@maryskinner1329 I'm sorry what, banned in the states? for what?!?!?! Making people happy?
@@maryskinner1329 why were they banned?
I had a recipe for bacon maple butter tarts it won the best recipe on the cbc contest a few years back .. i sadly lost the recipe
Well, being a Montrealer, I have to say that our smoked meat is to die for... with a side pickle and fries and a cherry coke!
Butter tarts.. yum.. poutine.. yup.... The meat pie (tourtiere) is also amazing.. with ketchup (don't kill me). yum
Schwartz's! 😍
Ketchup is okay x)
It's Reubens for me!
as a visitor to Montreal, I can't disagree with any of this, except the ketchup part 🤣
I moved from Quebec to Calgary and I want to cry everyday because I miss good poutine and smoked meat🥹
Poutine is not a poutine without curds. Trust me, I'm Canadian ;)
Québécoise, encore mieux.
It's not a real poutine if it doesn't have curds. Quebec curds are second to none, great salt flavor and got a squeaky feel when biting into one. They are sold in most corner stores and gas stations in potato chip sized bags. Delicious snack.😚
And it’s not Pout-een! It’s Pout-In!
Yep has to have the curds
I hate that as a Canadian I hate it, because it looks and smells so good
95% of the Canadians I know personally eat streaky strip bacon typically. I don't even know the last time I had 'Canadian' bacon. It really isn't a huge thing. But it can be good if you are in the mood. Hate to break it to Americans but Canadians are also excellent producers of strip bacon, bbq or any meat or seafood or in general food preparations really (I know you are not claiming otherwise, just saying). Many in the US do those things very well of course, but visit Canada and find out a thing or two hopefully, and enjoy. Everyone is welcome. We don't all guzzle maple syrup but there was one 'crisis' when a few huge tanker trucks full of maple syrup were stolen and that seemed to be a problem as a shortage - it is a big tourism product. It is hard to produce and is delicious and a point of national pride, so that was an odd news story. PS Montreal bagels are the best!
I hate Canadian bacon it’s just ham to me 😂give me real bacon. If you order bacon it’s typically strip lol
Canadian bacon is not bacon, it's peameal,, not the same thing at all. We also have maple flavoured bacon..
@@LelaBria It's not Canadian - that is an American myth. It's called back bacon, because it comes from a different part of the pig. You can buy back bacon that is rolled in corn meal, which is called pea meal bacon. Canadian bacon is just a movie.
@@jennifermarlow. I’m Canadian ! Lol yes the only time I learned it’ was called Canadian bacon by anyone was from my American family ! I was like sorry what ? Why Canadian we don’t claim that boooo! 😆
It may be true that Poutine was pretty rare outside Quebec until about 30 years ago, but gravy on fries was known throughout Canada basically forever. To this day, if you ask for gravy on your fries in the U.S., you will be stared at as if you are from Neptune.
Years ago some friends of mine went to a restaurant in Chicago and ordered a poutine. The restaurant prided itself on being able to serve anything so they tried. After asking what it was so the kitchen could provide it, the server came back with a plate of fries, smothered in gravy and topped with Velveeta cheese slices... Hands down the most horrific desecration of this hallowed dish!
@@patrickallaire8505oh lord that made me chuckle as a former kitchen worker 🤯
I mean, how was it described, and in what order, cuz the order matters 🤣
Cheese curd is essentially un-ripened cheese. It usually has to be eaten within a day or two of being made to keep its nice squeaky texture. It is amazing 😍
Did you know they don’t see cheese curds in America cause the handling is so delicate that handling it wrong can cause food poisoning
You need to put the bags in the fridge after 2 days and it's good for a few more days, it just gets less chewy sounds and "juicy"
'Squeaky' is the operative word for curds! Love them!
@@spicy_ctrlo7132 LMAO No one knows that, because it's not true. It just costs more to make/ship etc.
In most of Canada poutine is pronounced as "poo teen". in Quebec they pronounce it as "poo-tin". The cheese curds are the fresh curds of cheese (often white cheddar). Their flavour is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.
Also, its special texture allows it to remain firm even within a scalding dish of fries and gravy.
After the start of the current Ukraine war, that French pronunciation of poutine, which is pretty much identical to the name of the guy running Russia, prompted one Montreal restaurant to change the name of the iconic dish!
I'm in Ontario and it is definitely Poo-tin
Poo-tin is the real pronunciation because its from Québec
@@bob1117 wait... how is the pronunciation of poo different from pooh? I'm from Alberta and these are said exactly the same. Most people here call it pooh-teen but many of us are aware of the OG pooh-tin. And yeah that's sounds the same as the Russian leader.
I live in Québec. I eat poutine about once a week... you need the squeaky cheese curds. For texture. Also they resist the heat, unlike cheddar and mozzarella. Think cheeses like paneer or halloumi.
You have to try some fancy poutine with duck leg, pulled pork, merguez sausage, etc. If you add peas and chicken, it's called a galvaude.
Smoked meat sandwiches every now and then. Bagels, when we're driving close to a bagel place (fresh bagels are so much better).
Beaver tails are sold in a waterpark in my town, but not elsewhere in my immediate area.
Tourtière, copaille, cipâte (types of meat pies) are eaten mostly during cold month events such as Christmas and sugar shack feasts. I bake my own holiday version with veal, pork, bacon, rabbit and duck. These meats are really easy to find in Québec.
I prepare pâté chinois (Québécois-style shepherd pie) weekly, it's a great family meal. There are lots of variations, such as using lamb meat or adding Moroccan spices.
Butter tarts are not widespread in Québec, although many supermarkets sell an "industrial" version. I like the large pies made in Saint Donat. Maple sugar pies (tarte au sucre à l'érable) with butter and dough swirls, pecan pies, apple crumble pies, etc.
One of the most traditional Québec dessert is carrés aux dattes (dates squares). It is not as popular nowadays but was a staple of my childhood. It is made of oatmeal, dates and butter, mostly. Rich in fiber, haha!
So-called Canadian bacon: meh. I find it dry. I prefer cooking a huge ham in maple syrup if I want ham, or standard bacon strips if I want bacon.
You should come to Québec for a gastronomy trip, ideally in April for the sugar shacks.
@Sugizai Most cheese curds available in Québec are in fact cheddar cheese. Surely somewhere someone as made curds from any other milk.
@@smnlblnc It is a special type of cheddar with a different texture and a higher melting point. Ordinary cheddar just melts and forms a greasy puddle.
Good 'tarte au sucre' HAS to have maple syrup in it imo, the corn syrup type just taste so plain!
Avant d'aller aux États j'avais jamais entendue parler de Canadian Bacon , c'est genre du baloney ??
@@TheMetalheadQC C'est comme à mi-chemin entre la tranche de jambon et le balcon. C'est plutôt sec (par manque de gras) et salé.
lol Maple candies are not created on snow on the ground. Usually we eat it in a "cabane a sucre" when it's that time of the year and they have a table full of clean snow for us to use.
9:47 That's Maple Taffy and it's freaking amazing. Basically, you pour syrup in clean snow and roll a popsicle stick to pick it back up. Ice also works
I've only had it twice and both times were in Quebec, one at the famous Ice Hotel in northern Quebec. quite an experience.
When you pour boiling hot maple syrup on snow it quickly cools down and basically becomes maple candy that you can chew
Its a very popular tradition in Quebec province and i had some when i was a kid; best part of the feast and the trip for little me :D
Oh also the snow is quite clean actually :P
One thing that is absolutely amazing is maple cream, you have GOT to try maple cream it has a similar texture to butter but its merely super creamy maple goodness and its incredibly delicious on toasted bread :D
Seriously, anyone who visits Canada has got to try maple cream, its just one of those amazing products that only locals know about while outsiders only know maple syrup
We then pull the maple syrup taffy. So miss it.
It's popular in Ontario too
I come from New Brunswick and that's the right of passage for every child is to eat the maple syrup off snow! 😊❤️
And just to be clear we don’t use dirty ground snow haha.
@@GuardedDragon Hmm is the snow yellow? 🤣🤣
I’m still totally enchanted by a young American’s interest in learning about all things Canadian🇨🇦. This episode is particularly en point. And is making me really really HUNGRY! Thank goodness I live in Vancouver where all this stuff is readily available unfortunately for my waistline🙄
I'm at the other end of the country in New Brunswick, and I hear you!!! I am soooo going out for a donair tonight LOL
Lol I also live in Vancouver
@@theresalayton9286 Dang it New Brunswick, why you gotta go and steal Prince Edward Islands Mojo. We got like three things, food is suppose to be ours. Lol
In America everything is pretty much the same,hamburger, hotdogs, pizza,Americans pretty much live off junk food,I totally can't do that,I prefer food from other countries.
@@HallowedKeeper_ lol potatoes and Anne of Green Gables are yours lol
When I order a Beavertail, I usually get a "Killaloe Sunrise" (Killaloe being the Eastern Ontario town where they originate), which is topped with cinnamon, sugar, and a squeeze of lemon juice.
according to my boyfriend the beaver tail came from killaloe ontario ( going there every weekend ) queu de castor in québec and yes THEY ARE BETTER IN ONTARIO
Dont remember the one here in quebec
But the one in kingston couple month ago ....
Damn good
@@bobostef
This is my go too as well.
Should also clarify that the pigeon in tourtiere isn't the street pigeons you see scavenging in most cities.
1:00
ok its kinda right, because we do something similar to that, usually in festivals
we basically get a popsicle stick, lay out some maple syrup on snow, and roll the stick around the syrup
its really good, i recommend trying it out this winter
Beavertails were invented in Ottawa and came to popularity being sold in snack shacked during our winter festival, Winterlude, which takes place on the frozen Rideau Canal. They grew and expanded and are now nationwide.
This is wrong lol…. Killaloe is the home of Beavertails. Do your research
funny story!! I'm from Montréal and knew what they were when moved to Toronto for school in 2007... no one there knew they were... my friends who lived Toronto ate her first beavertail in old Montreal after I told her about it... of course she loved it... so I'm sure they're available in Toronto now
They are from the Ottawa region. They started at Winterlood way before 2007. The only reason why I would go on the school trip to the rideau canal and freeze my ass off all day was to get a beaver tail. Then, they d be at the super X... that s when the "screw the canal" came about ( not a boot)
We could get them in August instead of January
Not nation wide.
Mom would make beavertails in the early 80s with the left over bread dough after making the loaves, sometimes home made crackers instead but we would be mad if she chose crackers over the deep fried Cinnamon dough.
Went to university in rural Quebec and the poutine place stayed open until 4:00 am to deliver to students after the bars let out at 3:00 am. It didn't suck.
When I moved to Canada, I went absolutely nuts for butter tarts, and even more so for butter tarts with almonds among the the ingredients. Most Americans "flip" for this delicacy once they encounter it.
Excuse me, I think that the nut bits in butter tarts are pecans, not almonds.
Probably not almonds or pecans (too American) - my grandma put chopped walnuts.😊
Raisins ftw
@@Suzanna-chez-moi I’ve seen more pecans than walnuts but that could be simply anecdotal
Butter tarts! Haven't had any in decades.
The syrup in snow is actually called a sugaring off.
Quebec resident here! cheese curd is basically hard cheese but a little more salty an wet. Poutines is absolutely amazing. it looks weird those ingredients together but it feel so write in taste!
Plus for the tourtiere - pigeon meat is totally false!
Montreal bagels hit different, especially out clubbling. We'd bar hop until closing and drunk-food binge on poutine and on a good night you went to one of the wood fired places and join the line with other late nighters getting paper bags of hot bagels right from them as morning was coming.
I live in Ontario, but have traveled to Montreal many times. I can never leave that city without having at least one Montreal smoked meat sandwich... with a Poutine on the side. To not do that, should be criminal (unless you are vegetarian or vegan... you are exempt)
We have Montreal bagels in Ottawa too. The beauty of our proximity to QC
St-Viateur Bagel Shop? we may have crossed path. 😁
@@gryph01 I live in the suburbs of Montreal and I know I have never eaten at some of the most iconic restaurants. Schwarts Smoked meat, I have eaten Reuben's smoked meat but never the original one. I have eaten bagels, but I have never had St-Viateur bagel's.
Nothing like a good Poutine after a night of drinking!!!! But if you're in Halifax, it's PIZZA CORNER all the way!!!! 😊❤️🇨🇦
You should watch Tom Brokaw explains Canada to Americans. It’s an awesome video explaining the relationship between the two countries
That and his other video : Operation Yellow Ribbon
Both are great videos and it shows how close our relationship is.🇨🇦🇺🇸
Rick Mercer-Talking to Americans is a pretty good one.
Many foods in Canada are regional and thus may not be offered everywhere: beaver tails are from Ottawa; smoked meat and bagels from Montreal; poutine from small town Quebec and later popularized in Montreal -- beware of cheap imitations from outside Quebec; Newfoundland has many fish-based dishes; Western Canada will have its own dishes, etc.
It’s such a vast country, it’s normal that many people have never eaten this or that dish. I doubt many Californians or Idahoans are familiar with Boston baked beans or New England clam chowder 😂
I remember a time when only McDonald's and KFC in Montreal or Quebec had poutine on the menus. Now it's everywhere, 😆
I'm from Ontario and I've never had a Saskatoon berry pie. :)
I'm living in Quebec and their is a little shop where you can get Beaver tail, it's really good honestly
@@H33lios The best beaver tails I've ever had was in Banff.
My French-Canadian grandmother makes many of these dishes during the holidays. I tell you.. they are absolutely delicious!! 💕
We don’t usually pour the syrup on ground snow btw. We put it up on something, pour the syrup, wait a little while till it get a bit solid but still sticky and then roll out with your stick of choice (usually a popsicle stick). I recommend you to try it.
My grandparents had a bakery from 1936 to 1980. About three quarters of their production was tortiere. What this video missed is that the meat is minced (finely chopped or ground). The big advantage to tortiere is that it can be eaten hot or cold and reheated a couple times (if it lasts that long) The one I like most is the pure beef or beef and pork mixture.
Another advantage is it can be topped with gravy or ketchup according to personal choice, making it an easy lunch item with french fries.
Saskatoon is indeed a place, so named after the berries. The name for the berries is the Cree word for them, and I can tell ya: they are DELICIOUS! The area where the city was founded was called "the place of many saskatoons" by the Cree. It's a nice place but f'ing COLD in the winter! Brrrr!
Re: your search for Canadian bacon coming up with "this guy" - there was a John Candy/Alan Alda comedy movie back in the 1990s called "Canadian Bacon" in which Americans start a war with Canada. They play up all of the typical Canadian stereotypes including some you may not be aware of (ie: a police officer citing someone for having graffiti on their truck because it wasn't in both official languages). Steven Wright plays a HILARIOUS Mountie who doesn't know what you're talkin' aboot, eh? :)
Missing from this list:
Halifax Donair
Hawaiian Pizza - invented in Ontario
Ginger Beef (at Chinese restaurants) - invented in Calgary
Hawaiian Pizza - Came from Chatham Ontario :)
A city named for a berry, that's gotta be some berry! Named by the First Nation Cree, so much to Love!
Maple sugar, maple cream, maple ice cream, maple candy, maple flavour beaver tails, maple butter tarts, maple flavoured Canadian bacon . Butter tarts taste more like butterscotch with raisins and sometimes crushed nuts. You'll love Nanaimo bars. There is a huge bakery in Nanaimo that ships cases of Nanaimo bars to restaurants and supermarkets across Canada. Besides the standard recipe the custard inside can also be in flavours like mint, cherry and maple. They left off donairs which is also popular. It's a spiced meat served in a wrap or on a bun or roll with a sweet sauce poured over the top. It's very popular on the east coast of Canada. Then there is Hawaiian pizza which is actually a Canadian invention. It's pizza topped with pineapple and ham. Then there are Tim Bits which are basically the holes punched out of donuts then coated with a glace, honey, sugar or chocolate. Google it. It's available in the northern parts of the US at the Tim Horton's Coffee chain. Then there's Jiggs Dinner but you'll have to look that one up.
26:31 a Bagel toasted perfectly and then buttered is fricking amazing.
I agree
1:28 This is filmed at the Saint-Viateur bagel shop, considered the best bagel store in the province. Extremely popular, I have a smoked salmon cream cheese bagel at least twice a week :D
They forgot to include everyday food eaten in Atlantic Canada such as Jiggs dinner from Newfoundland or boiled dinner from Nova Scotia, hodge podge from NS, Acadian food from New Brunswick and Nova Scotia such as poutine Rapee and Rapee pie, and chicken fricot, seal flipper pie, Dulse, poutine a trou, cinnamon pinwheels and potato pancakes. Nova Scotia love pickled herring also called Solomon Gundy and is sold in all grocery stores and even at Costco.
Nova Scotia smoked salmon and lobster rolls, fish and chips, fish and brewis in NFLD, donairs are very popular in Nova Scotia, blueberry grunt, blueberry pie,
Lots of great food in Atlantic Canada that are not popular in the rest of Canada
Oh wow, I live on Vancouver Island, the opposite side of Canada and never heard of any of those foods!!. Seems we are not very creative using fish, mostly we cook it as it is and not mix it with other foods.
I'm from the "second capital of Newfoundland" and I've heard quite a lot of these. All of the local diners have Jiggs dinner nights.
I visited St John's in September. I had Jiggs dinner, toutons, and lobster rolls
Apparently, you can find poutine in restaurants in some border regions like Buffalo, Detroit, Maine, etc... I'm originally from Quebec, where tortiere pie is from, abd the most common type of meat filling is pork, topped with molasses. It's a French-Canadian dish that's a Christmas favourite. Most Canadians don't eat maple syrup all the time, mainly with pancakes and waffles. What she refers to as Canadian bacon, we Canadians call back bacon. But, it's nowhere near as common or popular as regular strip bacon.
A lot of these are very regional. A few I'd add
Hodge-Podge: Nova Scotian summer dish. Fresh small vegetables (peas, carrots, beans) are boiled. Then served in a cream and butter sauce.
Blueberry Grunt: blueberries cooked with biscuits.
3 Sisters: Aboriginal dish of corn, squash/pumpkin, and beans.
Bannock: Aboriginal biscuit based on Scottish biscuits. I've heard Ojibwey and Cree people refer to it as the Five White Foods: flour, lard, sugar, salt, and baking powder.
Half Hour Pudding: I've looked for references to this class of desserts outside Canada and haven't been able to find them. A cake-like dough is baked in the oven in a syrup that creates its own sauce. There's chocolate, raisin-caramel, maple (Pudding Chomeir), chocolate nut, and lemon varieties.
Hodge podge is amazing!
Blueberry grunt 😱 omg
Nanaimo bars are by far my favorite thing on this list, they aren't really a fancy thing though, I get them at the gas station sometimes, tbh I didn't even know they were called nanaimo bars, I've always just called them chocolate covered squares lmao
Re: butter tarts...I was always told that if its not runny, it's not a true butter tart!😊
In Canada we’re exposed to American Television so I would find it hard to believe we haven’t heard of everything food wise in the US. I live in Nanaimo BC (where the Nanaimo bar comes from) and you can’t go to a restaurant or cafe here without seeing a Nanaimo bar on the menu.
My favorite "birthday cake" is just an entire pan of Nanaimo Bars haha
My favourite dessert! Wish it was more common here in Ontario.
Literally there are SO MANY Americans online.. 😭
Beavertails were introduced in Ottawa by the Hooker family- served at a stand on the frozen Rideau Canal during Winterlude - a winter festival around the longest skating rink in North America
I worked for Mr. Hooker during the Winterlude freezing my hands stretching dough at -20 on the canal and smelling like grease! That was way back in the ‘80s when you only had 3 choices on the menu: cinnamon, lemon and garlic+cheese.
Someone who eats a moose roast dinner unknowingly for the first time, their remark is always, "That's the best roast beef I've ever tasted"
Same with bison. Very lean.and flavorful.
My favorite is Elk...
Saskatoon berry is known by other names like serviceberry. I have a couple shrubs but the birds always get to the berries before I can.
Cheese curds in Quebec are from the fresh milk curds before fermentation.
Hence healthy tasty snack eaten anytime with or without poutine.
Some country cheese farms have fresh made from the morning and nothing can compare to the fresh taste 😋👌
Also available in every grocery store in Quebec
For snacks there's Ketchup potato chips, all dressed potato chips, coffee crisp chocolate bars, and smarties (similar to m&ms).
Another culture shock is putting vinegar on fries, and sometimes with mayo as well.
To be more precise, M&Ms are similar to Smarties. M&Ms were created in 1941 when Forrest Mars of the Mars company saw Smarties while visiting the UK and copied them in America. Smarties were invented in the UK in 1882 as "Chocolate Beans" but changed names in 1937.
All-Dressed potato chips
Can you get Dill pickle chips in the US. Because you can really taste that in all dressed I find.
It's funny that you said "Nanaimo" sounds like it's Chinese or Japanese, as, in Japanese, "nana imo" means "seven potatoes"! A Japanese friend told me, when she first used Vancouver's SkyTrain, wondered why one of the stops was called "Seven Potato Station"!
Growing up in Canada, we called "Canadian Bacon," "Back Bacon" or "Pea Meal Bacon," but never "Canadian Bacon," and "Normal Bacon," "Side Bacon," "Striped Bacon" or Bacon Strips," but never "American Bacon."
The ordinary bacon is actually smoked back bacon. It's made from the meat along both sides of the pig, smoked.
Nope. Not the same.
Striped bacon was strip pork and was part of the pork belly cut thick and fried crispy or put in beans. You could also put normal bacon into beans.
"Canadian" bacon is the bacon used in the McMuffin (even in the U.S.). BTW, regular bacon is far more common in Canada than what this video refers to as "Canadian" bacon. BTW, all these comments created by mis-information is surely helping your algorithm!
@@sirslice7531 ye if not for tv and internet I would never have heard of "canadian bacon" unlike newfie speed bump ( moose on road) or newfie steak (balonga sliced and fried or fried ham slices).
I’m from the province of quebec, I swear my mother as never put rabbit and pigeon in her Tourtiere 😂 We usualy do it with cubed patatoes and cubed beef. Sometimes moose when my dad used to hunt.
What’s fun about tourtiere is that it has to cook all night in the oven, so when you get up in the morning, the entire house is filled with an amazing smell 😍
And btw, just like you were saying about chicken pot pie, it’s exactly the same for tourtiere. We only eat it around christmas!
That lady in the video you were watching, was she American? She wasn't pronouncing the food properly or Québécois.
I appreciate your take on things and I have already given you 3 thumbs up. All the best to you Tyler. Much love from Montréal.
Ya hearing her say Poutine wrong hurt my soul
I'm Canadian from NEW-BRUNSWICK ( province above the state of Maine) and i really appreciate you educating yourself on Canadian's culture :) I live in Moncton and yes NEW-BRUNSWICK it a bilingual province we love it because most French people can speak English . I'm French btw lol Canada says thank you for what you are doing ! PLEASE watch dr Martin schooling a USA Senator on healthcare!! I would love to see your reaction ( 6 mins video +- ) you will enjoy i PROMISE :)
and the link is where?
on UA-cam : A Canadian doctor response to a usa Senator
Moncton.... COOL BEANS I'm only about an hour from you..... I'm from Miramichi
It's a tasty world we live in up here LOL 😂
Also from Moncton :)
I'm from Moncton as well, the only officially bilingual city in Canada. And we like regular bacon like the Americans. I think a lot of Canadians learned from this video.
I make Tourtiere every Christmas, and use my French-Canadian mother-in-law's recipe. It is incredible.
My mother in laws Tourtiere is the only thing I miss from my marriage
Same! We use our Great Grandmothers recipe.
The US has chicken pot pie. It was my favourite thing to get at Cracker Barrel when I visited my dad. I live in Nanaimo BC, where the Nanaimo bar was invented
Im canadian and i only eat chicken so I absolutely love chicken pot pie. In not sure if this is what you meant but I always get it at the grocery store and just need to throw it in the oven. Ive never been to a bakery tho-
Was born & raised in Nanaimo 🙂
@@janinerutherford3062 Excellent. I grew up in Victoria, but moved to Nanaimo 5 years ago. I actually live in Nanoose Bay now, in between Nanaimo and Parksville
hello i am a typical average canadian and i love watching your videos about canadian anything lol cheers have a great day
Eating a Montreal bagel by itself, is enough. It's just so good.
Cheese curds are the fresh made cheese before it is aged. The fresh curd is soft and chewy with a distinctive squeaky feel between the teeth.
First poutine I had was late one evening in a small inn restaurant in Quebec, and it was a "poutine garnie", meaning it had stuff like mushrooms and sausage in the gravy. It was magnificent.
Saskatoon is a city in Saskatchewan.
If you think back bacon is merely ham, you haven't eaten any...
We need to send you a Canadian love package ♥️🇨🇦🌏
Great idea, along with some of our candy bars ( coffee crisp, caramilk, etc..), ketchup chips, maple syrup lolly pops,
I was thinking the same thing! 😊❤️🇨🇦
@@theresalayton9286 But why people always send Lays ketchup, there are frankly not the best at all. Nothing is better than Old Dutch's Ketchup chip !
@@Katycor13 I love Old Dutch chips!😋 Aren't they made a New Brunswick or Nova Scotia? 🤔
@@theresalayton9286 hey originated in St. Paul, Minnesota, but moved to Minneapolis in 1937. In 1968, they moved again, this time to Roseville, Minnesota, where they remain today.
In 1954, Old Dutch opened a plant in Winnipeg, Manitoba, to manufacture chips for the Canadian market. The head office for Canadian operations remains in Winnipeg.
You really should try to go at a "Cabane à sucre" next spring, and try "Tire d'érable" on the snow, you really wouldn't doubt of its existence anymore haha :)
I love how you stumbled over your words and called the country Canadia. It makes the country sound like an exotic island.
The putting maple syrup on snow thing makes it kind of like taffy. This is done out at sugar shacks which tend to be quite a way out in the bush, so the snow is pretty clean, and is only really used to cool the syrup.
Also, it’s not plain maple syrup that’s used. The syrup is boiled a second time up to 115 Celsius (238 Fahrenheit), then promptly removed from the boiler. That hot concoction is then poured on snow. It hardens instantly, that’s why you roll it right away to get a candy on a stick.
@@andre_p Thanks for that, yes that's right, I remembered it was re-boiled, but I was 15 last time I was at a sugar shack, I've had over 2 lifetimes since then, so I couldn't remember the specifics.
@@petervenkman69 Our family still goes to the sugar shack (cabane à sucre) each year in sugar season (mid-march to mid-april). They have become quite fancy affairs with a sophisticated business model: huge dining rooms (long tables where families elbow one another), local products boutique, complete with freezers filled with food from their kitchen and local specialties - cider, apple jelly - etc.
Outside there’s the boiling shack where you can watch all the syrup-making process and learn about it (very educational). Also, an animal farm and a mini amusement park, and of course the horse-drawn sleigh trip into the forest ($). Also, I kid you not, halal meals for groups (very popular with the Muslim communities)
A very interesting fact is that around Montreal maple forests are right next to apple orchards. Both producers share the same clientele, except in different seasons of course. They have developed a collaboration between them and sell each other’s products year round. After all, they are complementary products. An apple-maple syrup pie is heavenly !
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@@andre_p I lived in the Gaspésie and this was back in the mid 80's so it was a much more modest affair, but it was still a pretty big thing even with a dance hall and a live band.... obviously nothing in comparison to what you describe, but was still great.
I am very glad to hear that that cater to the wider community... being able to share an aspect of culture without treading on the toes of something that is taboo in another is great, because frankly that is how we learn and get along.
I have met people who visited us in Quebec and tried pouring maple syrup on snow... We laughed so hard (with them, not at them) as they reenacted their disapointment, popsicle sticks at the ready, watching their syrup disappear!
Meat pie: Would be the generic name that rightfully translates to "pâté à [la] viande" and, if not aware of the distinctions, englobes the other types such as "tourtière" and "cipaille" (oui je sais je sais..). As you can guess this plate is a perfect candidate for many variations.
The basic (and quite blend) version of meat pie is made of ground porc and beef. The first thing that would be added after are potato cubes and maybe some veggies.
The tourtière refers to a specialty from the Lac-St-Jean region. It is made with big chunks of meat (beef, porc, chicken) and potato. Since it's a major hunting place people would often add moose, partridge, etc.
The cipaille would be the version of tourtière made in the regions of Gaspésie and Bas-St-Laurent but with many paste layers (normally 6, from where the name "six-pâtes" or "six-pastes" that evolved to "cipaille"). I've also heard theories that it would also comme from "sea pie" as many would add or replace the meat with fish (big fishing regions).
I won't bring in the many name debates and compositions as this gives a good overview of the subject.
As you can see, and especially in Québec it seems, you can't just eat a plate alone but also a piece of debate and history (poutine anyone?) an that's what makes it even more tasty.
Yup, nothing starts up an animated dinner conversation like cipaille/cipate!! I would just add that any visitor should stay away from cheap or mass produced tourtieres.... It is really worth finding the real deal. Just like you should seek out a good poutine with proper squeaky curds!
You should watch a video on Canadian inventions actually, we've pioneered a surprising amount of innovation over the decades 😀
Penicillin, Insulin and intermittent wipers baby! 😎
Zipper... among them...
I would enjoy this video
@@danielkyllo4121 modern radar, GPS and sonar
The Nanaimo bar and butter tart were featured on a Canada Post stamp a few years ago
My husband and I make our own maple syrup every year, the boiling it quite the process!
Ceasars are DAMN refreshing. Perfect summer patio lunch drink.
Personnaly I never called it Ceaser but bloody caesar
@@Katycor13 same
I am a Canadian living in the south and food was a total culture shock. Biscuits and gravy, giblet gravy, the dumplings in the chicken and dumplings are different, chess pie, grits were all foreign to me
Canadian here: Put a tablespoon in your (homemade) salad dressing and you will find out. It is wonderful, and brings a salad to a gourmet level. I make my own granola with maple syrup and it is wonderful. It is true that Canadians adore and use Maple Syrup. It is one of Nature's real foods, and is not only delicious, but in small quantities is actually beneficial to health.
you should say it's spoonful of maple syrup you recommend they add to their salad dressing, it might be obvious to us but not to others
I use it in my hot or cold cereal....
That explains as a kid in Calgary, my Austrian dad loved Montreal smoked meat in a Ruben form sandwich. He landed in Canada via Montreal.
4:38 - if you ever get the opportunity you need to try Pulled Pork Poutine, it will literally "fill you up." atleast at the restaurant i go to for it does.
my husbands first visit to here in canada I bought him a poutine, he was very wary of it and was dreading taking a bite but after he did he fell in love and now we get it almost once every week 😂 his fave is costco poutine!
Honest to god I thought butter tarts were universal European food.. like olde English or something. Had no idea it came from where I do. They are delicious.. like a pecan pie almost.
My Mom dropped that bomb on me a few months back. I'm 36 and she's widely famous amongst friends and family for her butter tarts and pies.
The maple syrup in snow (it's thickened maple syrup, called "maple taffy") is not poured on dirty snow. This is a treat usually available at sugar shacks, and they use clean snow for this. Sugar shacks are only open for a few months at the end of winter/beginning of Spring. They are nice rustic-looking, cheerful places to go to for a family gathering or with friends, but they are getting more and more expensive to go to. The food is usually good, but you go there for the atmosphere more than to get your money's worth. You can usually buy maple taffy from sugar shacks, some grocery stores and souvenir shops during maple season, but precisely due to regular snow cleanliness, we don't really eat it in the same manner we would at a sugar shack. In my experience anyway.
Ive often compared a saskatoon berry to the midpoint between a Blueberry and a Black Current. Sweet, and a little tart! (Makes great hot cider too!)
A butter tart is basically a small, less solid pecan pie. They can contain raisins or not and often come topped with pecans, walnuts, chocolate chips or just about anything a home baker might want to add. Any American who loves pecan pie will probably enjoy a butter tart almost as much. "Sugar pie" from Quebec is similar to a proper pecan pie, minus the pecans. Good stuff all around.
Please ask us to send you Canadian treats to try and react to! There are a lot of candies and snacks you would of never seen
Canada has amazing regional foods from East to West to North.
Cheese curds: It's extremely fresh cheddar cheese (before it gets puts in a mold and aged into a solid block).
Basically, at the very beginning of the cheese-making process, the curdled milk is stirred to separate the cheese from the butter milk. That cheese are the cheese curds.
Poutine comes from my little Drummondville city in Quebec... We even have a yearly festival now that has many different kinds of poutine...!
A much lesser known treat, which I have to admit I hadn't heard of until I met my wife, is a classic prairie dessert called Flapper Pie. Graham crumb crust, creamy custard filling, and topped with a golden meringue.
I was just scrolling to see if anyone mentioned Flapper Pie!
Salisbury House restaurants sell them.
Flapper pie - sooooo good mmmm
Ooooooh butter tarts is something my mom makes every Christmas. My mom's family is Norwegian and we make my grandma's recipe. It always has chopped walnuts and currants.
Soooo nostalgic for me, they're WAY too good. Lol
Nanaimo bars are everywhere! Any potluck, or any dessert platter at gatherings. Now there are all sorts of flavours, like mint, mocha, among others! You don’t know what you’re missing! Any American that I have introduced to it loves it and wants the recipe!
That first one I've never seen/heard of in my Canadian life but it sounds amazing
As for rolling the syrup on snow.. you put real maple syrup in a pan and heat it to 238⁰F then you can pour it on clean snow and it will solidify a bit to a semi solid semi soft toffee like thing you can roll on a disposable wooden stick. Without heating it first it won't work
Cheese curds are pretty popular here in Wisconsin.
I think most people would like poutine here. It looks good.
US does have the chicken pot pie so that kinda counts for a meat pie.
Travelled several times to Oconomowoc and stopped in Kenosha to purchase cheese curds. Yum.
This was enlightening. I had no idea Americans were being deprived of the joys of butter tarts and Nanaimo bars. Those are my favourites. BeaverTails are awesome, but they aren't a day to day item (and tend to be in tourist areas most). Nothing beats poutine. I would say it's a day to day food (not that you eat it everyday, but you can find it everywhere and lots of us make it at home). I don't know how that hasn't caught on everywhere lol.
Poutine comes from Quebec, Canada. It is delicious! Tourtiere is also delicious (mostly eaten in holidays but not exclusively). that thing with the maple syrup on snow... it's maple taffy. Caper is a kind of spice. Saskatoon is a city in central Canada.
Idk if we have a Beaver Tails shop in N.S. but we do have a traveling Beaver Tails. It's just drives around and stops someplace different everyday. Sometimes when we have a event going on, we let them know.
There’s a Beavertails shop on the Halifax waterfront. Only open seasonally, though (late April or early May to late October, I think; basically, it’s open during cruise ship season).
I have eating at least once of the fallowing.
Moose, caribou, jack rabbit, rabbit, wild boar, bison, quail, goose, duck,
In a stew or sausage meal
In Saskatchewan, Canada where I am from/live, we call Beavertails, Elephant Ears and are really only found at the yearly fairs that roll through the towns and cities. They are basically flat donuts that plain have a slight cinnamon taste and you can get topped with icing sugar (my favorite), chocolate sauce or jam. I don't really think they sell them anywhere else all year round at least not that I know of in Saskatchewan. Its such a delicious treat, especially fresh and hot!
Yes Saskatoon is a place, a city in fact, the Biggest city in the province of Saskatchewan. While not the Capital of the Province, Saskatchewan. That goes to the city of Regina, Saskatoon is the biggest city in the Province. And the Saskatoon berry gets its name from the city. As for the berry its not super sweet and it more tart, slightly sour and very good fresh or in various baked goods😁
Okay Canadian living in America. Pot pies are one the most accessible quick frozen foods out there. There are a bunch of brands sold all over America for a very low price. I eat them all the time. And meat pies in Canada aren't just holiday food. I used to eat them growing up at least 5 times a month. Love these videos.❤️
My mom used to make Nanaimo bars at Xmas and she put in some green food coloring to make them more festive. But they were awesome. Pretty rich tho.
My mouth is watering at the thought of a Nanaimo bar..... OH so Rich and delicious 😋
Did she put mint in them, too? I remember someone made green ones with mint. I don't know if the custardy part was mint or the chocolate was mint.
About the syrup in snow thing, I don’t know how they get the clean snow to use for this, but the snow is clean.
Before you knock the Saskatoon berry pie, those are some of my favourite berries. My grandma makes an awesome Saskatoon berry jelly to spread on toast as well. I would devour that pie with no hesitation, especially if it was topped with vanilla ice cream or whipped cream.
Probably already mentioned, but the East coast has the Donair.
It's similar to a gyro, with a similar spiced meat, and served with lettuce, tomatoes and onions, and has a sweeter thicker garlic sauce on a pita.
It started in Halifax and is all over Atlantic Canada, but is only slowly breaking out to the rest of Canada.
The thing is, they are EVERYWHERE in Atlantic Canada. Every Pizza Place you go to will also usually have Donairs on the menu, along with a Donair Pizza and garlic fingers with Donair dipping sauce. That includes most of the major national chains like Dominos. (Little Ceasars and Pizza Hut are two exceptions I can think of off the top of my head).
Nova Scotian here. Donairs are not to have lettuce on them, EVER!! That’s blasphemy. 😂 A true donair should have meat, sauce, diced tomatoes, and diced onions in a pita. That’s it.
Back bacon (Canadian) is brined and rolled in pea meal. Strip bacon is smoked. They have quite different flavours. I remember travelling in the US with my family as a kid and seeing Canadian bacon on menus. We didn’t know what it was! 😅