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I'm a little puzzled as to why pork and beans, and shepherd's pie, are considered French-Canadian. They were staples in my English-speaking, wannabe-British home (don't ask), as they were in the homes of my friends in Toronto, when I was younger. Indeed, pork and beans (i.e. baked beans) are a staple in American BBQ cuisine, and shepherd's pie is on the menu of nearly every British-style pub in North America. Shepherd's pie is easily cooked in English-speaking homes in the United States and Canada, as it has been for years--my American ex-wife could whip one up in very little time, if she had the ingredients, as she had done it so often back in Colorado.
How are they considered French-Canadian cuisine? I'm not saying that they are not; and certainly French-Canadians can cook and enjoy them too, but as per the OP, are they really "traditional ... Quebecois meals"?
You mean all these years I've been eating fake Sheppards pie?? It supposed to have lamb in it and no corn? I feel Like I've been cheated. I love lamb meat.
You mean all these years I've been eating fake Sheppards pie?? It supposed to have lamb in it and no corn? I feel Like I've been cheated. I love lamb meat.
The world is messed up
Just wait until all those people buying brioche hamburger and hot dog buns, find out, that they're nothing like real brioche.
Now I want to make tourtiere... And a real sauce brune to go over some thick slices of baked turkey... And some green beans... This thread is killing me lol...
Tourtière is often accompanied by mashed potatoes, vegetables like carrots or green beans, and marinated beets that have a sweet-sour taste.
Turkey is always served with cranberry sauce here, and the Indigenous word for cranberry ("atoka") is heard as often as the official French word ("canneberge").
But only in relation to the sauce you put on turkey.
In all other instances in Quebec people will use "canneberge" (as in juice, etc.).
Woo, I've never even heard of ketchup aux fruits. Is that something worth making? What do you put it on and how common do you reckon it is?
Woo, I've never even heard of ketchup aux fruits. Is that something worth making? What do you put it on and how common do you reckon it is?
You can literally use whatever kinds of fruits (and/or veggies) you want and put it on whatever you want. It can be made to be sweet, hot and spicy, savoury, sour, etc.
Basically it's very much like a chutney with variations of ingredients and I call it (name of fruits) chutney to avoid confusion between ketchups and salsas and jams. If I make it really smooth and thick with no big lumps in it I call it a (fruits) butter.
Woo, I've never even heard of ketchup aux fruits. Is that something worth making? What do you put it on and how common do you reckon it is?
It's extremely popular in Quebec during the Christmas holidays.
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