Canadian cuisine revisited (store, bill, grocery)

[Natnasci]

Originally Posted by jambo101

I smother mine in maple syrup.

I sometimes add a bit.

[Natnasci]

Originally Posted by Acajack

My mom gets insulted when people put ketchup on tourtière she makes. But she stays gracious and bites her tongue.

I confess, I sometimes add a bit of ketchup...leftover tastebuds from when I was a kid.

[Natnasci]

Originally Posted by begratto

Not the Heinz stuff, for sure, but ketchup aux fruits, ideally home-made, is essential with tourtière!



Ricardo's fruit ketchup recipe

Yes, my grandmother used to make a green tomato version. We'd argue and tell her it's relish, but it was really ketchup.

[Mouldy Old Schmo]

Anyone tried donair kebabs? Or ginger beef? Or Mennonite poutine?

[netwit]

There's a Mennonite poutine?

Ginger beef is common. Is it something uniquely Canadian? Donair are around, so yes to those.

[smihaila]

Originally Posted by Mouldy Old Schmo

Anyone tried donair kebabs? Or ginger beef? Or Mennonite poutine?

Doner kebab or shawarma with humus, or gyros, mmm...

[Mouldy Old Schmo]

Originally Posted by netwit

There's a Mennonite poutine?

Ginger beef is common. Is it something uniquely Canadian? Donair are around, so yes to those.

https://m.youtube.com/watch?v=7oa1E1la81U

[Mouldy Old Schmo]

Who likes pemmican or Saskatoon berries?

[saibot]

Originally Posted by smihaila

Doner kebab or shawarma with humus, or gyros, mmm...

These are all basically the same thing, right? Around here (California) we mostly see the name gyros.

I think people in the US would mistake anything called "kebab" for meat etc. grilled on a thin skewer.

[Zoisite]

Originally Posted by Mouldy Old Schmo

Who likes pemmican or Saskatoon berries?

I like Saskatoon berries for making pies and jams. Saskatoon berry production has become a commercial industry in both Canada and America.


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