DETO Posted December 16, 2006 Share Posted December 16, 2006 what is Canadian cuisine? Quote Link to comment Share on other sites More sharing options...
D3N53one Posted December 16, 2006 Share Posted December 16, 2006 Quote Link to comment Share on other sites More sharing options...
Frate_Raper Posted December 16, 2006 Share Posted December 16, 2006 bagged milk and poutine ya fucking cunt! beaver tail-not the real thing its a dessert sour cream and brown sugar back bacon labats bleu Quote Link to comment Share on other sites More sharing options...
Theo Huxtable. Posted December 16, 2006 Share Posted December 16, 2006 colder american food Quote Link to comment Share on other sites More sharing options...
Tuff Tone Posted December 16, 2006 Share Posted December 16, 2006 Canadian bacon & Labatts Eh? Quote Link to comment Share on other sites More sharing options...
dirtydoses Posted December 16, 2006 Share Posted December 16, 2006 :confused: canadians eat bears and moose i thought Quote Link to comment Share on other sites More sharing options...
Theo Huxtable. Posted December 16, 2006 Share Posted December 16, 2006 canadiens cook over live fire in log cabins Quote Link to comment Share on other sites More sharing options...
geezpot Posted December 16, 2006 Share Posted December 16, 2006 Smoked salmon, prairie oysters, maple syrup, bison burgers, and a few others. I don't recommend eating them all together. Quote Link to comment Share on other sites More sharing options...
SUR X3 Posted December 16, 2006 Share Posted December 16, 2006 Smoked salmon, prairie oysters, maple syrup, bison burgers, and a few others. I don't recommend eating them all together. Yeah it doesn't sound to appetizing like that. Quote Link to comment Share on other sites More sharing options...
trill Posted December 16, 2006 Share Posted December 16, 2006 *too Quote Link to comment Share on other sites More sharing options...
metronome Posted December 16, 2006 Share Posted December 16, 2006 canadiens cook over live fire in log cabins canadiens are french. Quote Link to comment Share on other sites More sharing options...
yukon jack Posted December 16, 2006 Share Posted December 16, 2006 Quote Link to comment Share on other sites More sharing options...
the_gooch Posted December 16, 2006 Share Posted December 16, 2006 bison burgers are pretty bas ass! Quote Link to comment Share on other sites More sharing options...
Frate_Raper Posted December 16, 2006 Share Posted December 16, 2006 fries supreme at taco bell! tim hortons Quote Link to comment Share on other sites More sharing options...
screaming hand logo Posted December 16, 2006 Share Posted December 16, 2006 today i read a sign that was for kabobs and now i want a juicy piece of elk meat if you have never had it you should. yumm Quote Link to comment Share on other sites More sharing options...
SUR X3 Posted December 16, 2006 Share Posted December 16, 2006 Elk kabobs in SC? Where to find? Me and the girl will be there Wednesday and Thursday. Quote Link to comment Share on other sites More sharing options...
screaming hand logo Posted December 16, 2006 Share Posted December 16, 2006 no elk kabobs in santa cruz but my cousin brought some elk back from Montana i just need to marinate it and yum im excited Quote Link to comment Share on other sites More sharing options...
SUR X3 Posted December 16, 2006 Share Posted December 16, 2006 Dude share. Quote Link to comment Share on other sites More sharing options...
HydrogenPeroxide Posted December 16, 2006 Share Posted December 16, 2006 canada is huge. as a country it has (should have?) a lot of different regional cuisines going on. because its such a young country with a lot of things going on from region to region, its hard to define a specific cuisine. what immediately comes to mind is the west coast thing which is heavily influenced from the diversity of the region. a large amount of fresh ingredients, seafood, with an asian thing going on. sort of like the california / sf scene. head east into alberta, sask, and manitoba and you get beef, bread, and mashed potatoes. i've never been farther east than man., so the rest is just what i heard but, ontario...i have no idea. quebec - poutine, maple syrup, keep you warm food. the maritimes - eh, bay, thets git in the caaar and go to the baaar for some cod! Quote Link to comment Share on other sites More sharing options...
JennyCupcake Posted December 16, 2006 Share Posted December 16, 2006 double double. maple syrup. poutine. i've noticed donairs are a staple food here in NS. Quote Link to comment Share on other sites More sharing options...
RumPuncher Posted December 16, 2006 Share Posted December 16, 2006 Saying 'canadian food' is a lot like saying 'texas food' or 'california food' Quote Link to comment Share on other sites More sharing options...
VAJ Posted December 16, 2006 Share Posted December 16, 2006 What is this? I keep seeing it. It doesnt look too appetizing but maybe thats because I dont know what the hell it is... Quote Link to comment Share on other sites More sharing options...
Chief Wiggum Posted December 16, 2006 Share Posted December 16, 2006 Cuisine of Quebec From Wikipedia, the free encyclopedia Jump to: navigation, search Quebec's traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period; thus many dishes have a high fat or lard content. This gives good energy in the middle of the cold winter. [edit] Traditional Cuisine Quebec is most famous for its tourtières, pea soup, baked beans, cretons, ham dishes, boulettes, stew of pig legs, maple desserts and St. Catherine's taffy. The temps des sucres (sugar season) is one of the oldest of Quebec culinary traditions. During springtime, many Quebecers go to cabanes à sucre (sugar shacks) for a traditional meal that features eggs, baked beans, ham, oreilles de Christ, and bacon, which they then cover in maple syrup. Associated activities are a horse-drawn sleigh ride in the woods and tire sur la neige- boiled maple syrup dribbled over snow, which then hardens, and is eaten as a treat. Many traditional dishes are intrinsic to holidays. Réveillon, the Christmas Eve (or New Year's Eve) "feast," usually features items like bûche de Noël and tourtière. Quote Link to comment Share on other sites More sharing options...
Weapon X Posted December 16, 2006 Share Posted December 16, 2006 Bison burgers at the Bow & Arrow at Yonge and Davisville. Quote Link to comment Share on other sites More sharing options...
GamblersGrin Posted December 16, 2006 Share Posted December 16, 2006 labatts 60 oz'ers or whatever that metric system translates 40s to, poutine, and being in bed with french canadian accented girls who are much younger yet legal heh Quote Link to comment Share on other sites More sharing options...
stevefrench Posted December 16, 2006 Share Posted December 16, 2006 What is this? I keep seeing it. It doesnt look too appetizing but maybe thats because I dont know what the hell it is... its poutine... fries, gravy and cheese curd Quote Link to comment Share on other sites More sharing options...
thetrooper Posted December 16, 2006 Share Posted December 16, 2006 Beef, Bison (Especially in Alberta/Saskatchewan) Alexander Keith's (From Nova Scotia but enjoyed everywhere) Labatt's Blue Maple Syrup Poutine (French People) Fresh sea food if you're on either coast. Quote Link to comment Share on other sites More sharing options...
RumPuncher Posted December 16, 2006 Share Posted December 16, 2006 here's the insider scoop: there is no sandwich better than montreal smoked. Quote Link to comment Share on other sites More sharing options...
i11igul Posted December 17, 2006 Share Posted December 17, 2006 i don't know what cheese curd is, but it sounds aweful Quote Link to comment Share on other sites More sharing options...
D3N53one Posted December 17, 2006 Share Posted December 17, 2006 You are severely mistaken, cheese curds are all I remember of Wisconsin. Quote Link to comment Share on other sites More sharing options...
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