Is Canadian food different than U.S. food?
Jun 21st, 2002, 08:19 AM
#2
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You must try poutine and of course French Canadian Pea Soup. Arctic char is (I think) a Canadian fish. B.B.Q. Chicken is delicious in Montreal. So are our bagels and our smoked meat. Our Chinese food is different from what I've eaten in the US. Mostly Sechwan here. I am sure there are other delicacies that others will mention.
Jun 21st, 2002, 08:28 AM
#4
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Because Canada, like the US, is a very large country, there are few foods that could be generically called Canadian but there are lots of regional specialties based on the economic culture and geography of the region. For instance on the West Coast specialties such as barbecued Salmon, Dungeness Crab and other seafood are distinctly West Coast.<BR> On the prairies the beef culture is much stronger as is venison - especially Buffalo - and Winnipeg Goldeye, (a fresh water yellow fish), and wild rice is very popular.<BR><BR>In Quebec they have a huge array of distinct foods ranging from Habitant Pea soup through foods cooked with Maple Syrup and a gross thing called Poutine that they put on French Fries. Also M<ontreal Smoked Meat and Montreal Bagels are delicacies I have never found properly reproduced elsewhere. <BR><BR>In Atlantic Canada the Seafood Culture kicks in again with Cod, Atlantic Salmon and Lobster being the primary foods as well as a spinach sort of thing called fiddlestick greens. <BR><BR>That's just a short version. I'm sure a book could be written on the long version.
Jun 21st, 2002, 08:49 AM
#5
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It is not called fiddlestick greens, they're fiddleheads. A fiddlehead is a particular type of fern that is found by riverbeds and other watery type areas. we only have them in the spring before they are opened, and they resemble a fiddlehead. you have to boil them for about 20 minutes and serve them with butter.<BR><BR>An interesting thing to note about poutine. the most popular type in just fried, cheese curds, and gravy. The other kind is Acadian Poutine, from Northern NB, and it is like a potatoe with meat stuffed inside. I am not sure exactly of the mixture because I am not Acadian.
Jun 21st, 2002, 10:09 AM
#9
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This link will probably explain Canadian cuisine: <BR><BR>http://www.canada.com/national/features/fatguy/
Jun 21st, 2002, 04:26 PM
#14
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Mate, as an Australian who's well aware that our beer is bloody average after much coaching, Canadians should be aware that Canadian beer is far from special. Hate to say it, but even the seppos beer is better. Think Belgian, sport. You'll be right.
Jun 21st, 2002, 08:30 PM
#18
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Of course we have igloos, everybody knows that. We can't even run our goverment during the summer because our "National Igloo" melts. But the Canadian government has just passed a bill to allocate $110 million to put a refrigeration unit over the whole thing and now we will be able to have a government year round -- mind you that, in itself, is also upsetting many people.
