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Yeah there doesn't seem to be as much "down home" food in restaurants as there is in the U.S. I am sure people eat it at home but I don't see it much in the more popular restaurants. People eat more modern and ethnic food here in the GTA but I am sure that those "down home" restaurants would do well in smaller places with older and more anglo populations.
Other food things I notice:
Nachos- in the U.S. it the cheese was more of a liquid on top of the chips, here it is more of shredded cheese that has been melted on top. Both are good but I slightly prefer the shredded cheese melted.
BBQ sauce- in chains such as St. Hubert and Swiss Chalet the sauce wouldn't really be a typical American barbeque sauce but more of a dipping sauce.
Yeah there doesn't seem to be as much "down home" food in restaurants as there is in the U.S. I am sure people eat it at home but I don't see it much in the more popular restaurants.
I've never had things like grits or collard greens in my life. That's "down home" food, right?
Yeah there doesn't seem to be as much "down home" food in restaurants as there is in the U.S. I am sure people eat it at home but I don't see it much in the more popular restaurants. People eat more modern and ethnic food here in the GTA but I am sure that those "down home" restaurants would do well in smaller places with older and more anglo populations.
Other food things I notice:
Nachos- in the U.S. it the cheese was more of a liquid on top of the chips, here it is more of shredded cheese that has been melted on top. Both are good but I slightly prefer the shredded cheese melted.
BBQ sauce- in chains such as St. Hubert and Swiss Chalet the sauce wouldn't really be a typical American barbeque sauce but more of a dipping sauce.
I've only had St. Hubert a couple of times so I can't comment on the sauce too much, but I don't remember thinking it as BBQ sauce.
As for Swiss Chalet they don't call it a BBQ sauce. From their website.
"We hand-baste our chicken and slow-roast it to perfection in our rotisserie ovens. Enjoy it with our Chalet dipping sauce, a white or multigrain roll and your choice of side."
As for real down home southern U.S. BBQ there are a couple of places here in Vancouver that do a great job, at least according to my taste buds and other who have actually had U.S. southern BBQ.
There are a lot of really bad pulled pork sandwiches out there, and once you've had one made properly all others fail...OK now I"m hungry
I've only had St. Hubert a couple of times so I can't comment on the sauce too much, but I don't remember thinking it as BBQ sauce.
As for Swiss Chalet they don't call it a BBQ sauce.
I like the BBQ at Bofinger's. They have sauces in Kentucky, South Carolina, Memphis, Texas and Alabama style. The chicken is great (I don't eat mammals) and my son loves the ribs.
I like the BBQ at Bofinger's. They have sauces in Kentucky, South Carolina, Memphis, Texas and Alabama style. The chicken is great (I don't eat mammals) and my son loves the ribs.
Peckinpah in Vancouver has collard greens on the menu, although I've never tried them.
So kind of pushing the thread back on track, an American who likes southern BBQ may have a little less culture shock looking for BBQ than say if the moved to France....
They do? I've travelled a lot, but have yet to explore my own country. I don't think they dress very casually in Montreal, though. It's all hipster chic. You wouldn't catch women wearing jogging suits or pyjamas out in public.
Come visit the west coast in summer if you want to see Canadian casual in public. Anything from PJ bottoms with old T-shirts to jogging suits to hippy tie-dyes and sweats to sequins and glitter to cowboy jeans and boots with biker jackets and even the occassional woman going topless while grocery shopping or riding her bike down the street. Power dressing seems to be reserved mostly for the 9-5 Monday-Friday crowd in the downtown business core of Vancouver city.
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