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inevitably-johnlocked · 3 years

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Hi Steph!

Love you ♥️

Can you and your followers maybe help me out? I'm writing a story where John is Canadian, what are some Canadian dishes that he'd be easily scandalised over if done wrong? You know, in this joking way like when we butcher some Italian dishes for example and you get an Italian village throwing pitchforks (all jokes fam)

I think poutine is Canadian? What are some do's and don'ts?

Thank you :3

Hey Nonny!

AHHH what a fun question! Ahhhhh, funnily enough, a lot of our cuisine is very American, BUT the one I was going to suggest WAS the poutine hahahah. It’s legit one of my FAVE foods, and my city has a Poutine Fest every summer when we’re not in a pandemic, LOL, and it’s just the best thing ever.

It’s the one that is ALWAYS make or break for me personally! It differs by region and nowadays, because of the ease of “buy everything in a can” for food, but a poutine can be greatly affected by what type of the three main ingredients you use.

A proper “original” Canadian poutine (pron. POO-TEHN) is made with fresh potatoes skin-on, gravy made from beef broth (dark brown, THICK gravy... this REALLY REALLY matters), and cheese curds (NOT shredded or chopped up blocks of cheese). BUT because not everyone’s tummies can tolerate ALL THAT HARD TO DIGEST FAT AND DAIRY, obviously these days, any poutine is good, as long as it’s got good fries, hahah. Poutine Fest has trucks that sell “hamburger” poutine and “mac and cheese” poutines (I’ve had both, and they are delicious), so really, it’s all about what you like. But yeah, IF you can eat cheese, get it with curds.... it’s NOT the same without the curds. I know many Canadians judge a poutine by the curds you have in them. It’s because they melt and get SUPER stretchy, which is why it’s fun!! This website here, actually, has a pretty good rundown of how a good Canadian poutine should be made :)

These days I make my poutines with bagged frozen fries, St. Albert’s Cheese Curds (one of the local cheese farms that sells in-store), and St. Hubert canned Poutine gravy (very subpar, but it’s the best of the canned gravies for poutine), topped with bacon bits, green onions, and a dash of salt. TOTALLY not an every day snack, but it’s nice to treat myself once in awhile. Really though, there isn’t a RIGHT and WRONG way to make poutines, but I CAN say that Americans make very.... subpar poutines. Except New York Fries. Theirs is really good.

Ah, hmm, what else? Timbits (doughnut holes) are the perfect snack. Popular “group” snack, since you can order them in Party Packs.

Maple syrup, very important! The best syrup comes from sugar farms, costs a lot, but SO worth it. There’s a BIG difference between pure maple syrup and whatever fructose crap sold in bottles on the store shelf. Canadians have “maple season” from February to April where you go to a sugar shack (cabane à sucre), pour hot maple syrup onto the snow to make maple taffy / candy and eat it. Best thing ever. Every Canadian kid who grew up in Northern Ontario of my generation has gone to at least ONE during a school trip.

And another one I am REALLY fond of and miss, are Persian Buns. It’s COMPLETELY a local thing in Thunder Bay where I grew up, and when I was a kid, you made sure you had money to buy a Persian on Persian Day at school lest you look like a LOSER. It’s literally a cinnamon sweet roll with strawberry sugar icing on it. They were the best, and I miss them so much.

AHHH sorry, I got super nostalgic there. That last one is completely not an all-Canadian thing, but it’s very VERY localized.

OH!! BEAVERTAILS. Americans call them Bear Claws / Paws, we call them BeaverTails, they taste better, and they’re shaped like a beaver tail, LOL. Staple of Canadian ice skating winters on the Rideau Canal. We actually have stands here where I live all year round, but yeah, people go NUTS for them. It’s literally a pastry with cinnamon sugar, sometimes with additional toppings (see the link above) and they’re HUGE, like the length of your forearm and about an inch thick.

OH!! A Tourtière (pron. TOUR-TEE-AIR, but faster and roll the ‘R’ because French people talk fast and all our R’s are rolled LOL), which is a meat pie made with beef and pork. Some Québecois will not be happy if you make them wrong, LOL. Traditional French dish my family has on Christmas Eve.

OH. NANAIMO BARS. One wrong mess up in a recipe will ruin them. Trust me, I did this once, EEEEEE.

Montréal Style Bagels. The best bagels you will ever get, tastes like heaven, that’s why they’re shaped like halos.

OH! And Canadians are VERY VERY proud of our craft domestic LOCAL beers. Wherever John lives in your story, look up the local brewery, because that shit is important to some Canadians, and it will make the story more believable. Same goes for wines, especially if your John is from the Niagara region. They’re popular for their wineries and wine tours. And Canadian beer is better, and I don’t even like beer LOL.

Hee hee! I was just scrolling to see if there’s any other I have a comment on, and I actually found this great article about Canadian things you HAVE to try, so yeah, these are all staples of Canadiana! <3

Food Network Canada also has some here too! I have lots to say about all of them minus the seafood and the Caesar, but yeah, all of it is delicious, and just makes me proud to be a Canadian! <3

AND finally, some a lot of the best-known Canadian cuisine comes from the French Canadians and from our First Nations People [see here for some make-at-home recipes] (bannock bread is AMAZING!!), so have a look see at that too – these are the cultures I grew up with and currently live around, so they’re the ones I’m most familiar with. I know that there’s regional food out west, in the Territories, and out east that I’m unfamiliar with, but do some research on Canadian food, it’s all very unique and amazing.

As I said, a lot of Canada has a lot of “local” things, so many of us make things in our own ways, and we’re pretty easy going about it all, because it’s food and we love food. But yeah, I think poutines are the biggest one. Most Canadians who love poutine will tell you every other poutine EXCEPT a French Canadian poutine is inferior, LOL.

If any of my fellow Canadians have anything local to their region to share, or has some words about poutine because it is very divisive, please share LOL.

This was such a joy to write, and now I want Persians. :D

#steph replies #little canadian things #happy posts #i LOVE talking about being canadian #Anonymous #look i didn't bring up bagged milk aren't you proud of me all??

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spvcedoll-blog · 7 years

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Best 10 restaurants in Toronto in 2017

BORALIA

59 Ossington Ave., 647-351-5100 Toronto’s court to Canadiana is breathtakingly delightful thanks to superchef Wayne Morris. Chef’s most famous item, L’clade, is mussels that arrive at the table topped using a glass dome. The waiter lifts a thick aromatic cloud of pine smoke along with the dome floats upward. Chef’s filled onions are sublime: These are small onions stuffed with silken creamed carrots lightly seasoned with curry spices. Chef’s pan-roasted elk is the best meat in town: tender, juicy, loaded with flavour. But don't leave Boralia without eating the pigeon pie. The flakiest pastry that is potential encloses ineffably tender small balls of squab dark meat with onions and carrots. The pie sit slices of the squab breast, strong, vibrant, fork-tender. Wayne Morris and partner Evelyn Wu Morris have created a charming room with Canadiana shtick that was apt. But what matters most, consistently, is the taste of stuff. And theirs is outstanding.

BESTELLEN

972 College St., 647 407 4227 It’s developed into carnivore nirvana, dry- aging steak till it melts in your mouth, making charcuterie that is appetizing, and delectable sides. Wanna really know where their passion lies? Look at the walls: Pics of meat cuts! Saussicon sec and their sopressata are dry salamis, each spiced differently, both as Lays chips as addictive. The Ontario burrata can be very excellent — about as creamy as it gets. Nevertheless, the big deal here is côte de buf — steak slit in the rib, together with the rib bone attached. It’s just served for two, will set you back over a hundred bucks (with respect to the marketplace price), and it’s very flavourful — and tender. Deeply hot.

THE BLACK HOOF

928 Dundas St. W., 416-551-8854 The Hoof does some luscious pig products and grand charcuterie — We love the fatty crispy smoked pork jowl with roasted figs, the fat set off by pickled pears with blue cheese in vanilla -pear sauce. Their entry into taco-land is, in addition, quite great — high-flavoured cochinita pibil tacos. And they’ve diversified into the vegetable kingdom. Totally charred rapini makes sweet love with crispy, caramelized onion mayonnaise and charred figs walnuts with mustard seed vinaigrette. Arctic char has been treated a la gravlax and goes down great with little dabs of cod roe panna cotta, grapefruit and walnut crumb. Cavatelli do with veg. No res and only debit card or cash, but at least now you'll be able to quaff cocktails while you wait over the street at either Hoof offshoot, Rhum Corner next door or Cocktail.

DANDYLION

1198 Queen St. W., 647-464-9100 Chef Jason Carter has a gold pedigree (Susur, Lee and Centro) and eventually his own sweet lovely resto on Queen manner west. The food clean the menu is very short and changes often, pure and simple. He constantly sends out fresh-made cheese that is soft with bread that is great. He tops absolutely pan fried tilefish with Thai style sweet/sour tomato jam. His lamb chops, soft and pink, come with crispy kale and super -flavoured black lentil stew. Sweets are sweeter: Chef does even more exciting with raw ginger balls, crunchy pieces that are caramel and rich vanilla ice cream was made by a compact pear cake. Jason Carter tries harder.

nationaleventvenue

THE HARBORD ROOM

89 Harbord St., 416 962 8989 The most yummy bistro in town is a stunning deep coral room with schoolroom lights and ceiling fans that are lazy, it’s only trouble being that everybody else knows it also, so it’s consistently crowded and also the waiters are diverted. However, the food is scrumptious. You can still find great soups and hamburgers, amazing octopus as well as their supernal brick chicken remains — fabulously tender succulent chicken pressed to intensify its flavour. Chef Cory Vitiello has veered towards the Middle East, deliciously. Borani is eggplant dip with crispy crunchy fried house-made pita chips. Moroccan beef cheek is stewed till fork-soft with sweet spices and a side of cauliflower roasted with golden raisins. For dessert I favour the ethereal ricotta doughnuts to dunk in creamy lemon curd that is puckery.

ENOTECA SOCIALE

1288 Dundas St. W., 416 534 1200 Sociale is refusing to shore, has upped its game. Still the same precious southern Italian cooking, but better! The best comfort food: Arancini, deep fried balls of risotto stuffed with oozing mozzarella du bufula. Cotechino — Soft house-made pork sausage with perfect well-flavored lentils spiked with puckery marinated and grilled radicchio. Must eat: Bucatini with perhaps the best pasta sauce in town, a victory of three ingredients. Crispy crunchy tomato guanciale and chile. We also adore the pillowy gnocchi with chile- tomato sauce that is kissed and lightly smoked ricotta. Inhale creamy rice pudding with pine nuts and currants. That is the supreme simplicity.

THE CARBON BAR

99 Queen St. E., 416 947 7000 CB is more delicious, the supreme temple of Hogtown’s high end BBQ. And a gorgeous double-height room to boot. We miss the crunchy chicken skin, but hey, it appears they needed to make the menu more girl-friendly. Consequently the red snapper with roasted cauliflower, coconut curry, more salad and some raw fish. But be not diverted in the primary event: This is a meat palace. They slow-roast in a woodfire pit: Brisket like meaty pink ribs on the surface using a touch of char and smoke, butter, along with the top southern fried chicken in town. Dessert is interesting fantasia like banana split built on dolce de leche ice cream and chocolate -covered bananas.

CAMPAGNOLO

832 Dundas St. W., 416 364 4785 Campagnolo has matured into a rock-solid champ of Italo-comfort food, alla nonna, from warm cheesy gougères pastry in the breadbasket to velvety salted caramel budino for dessert. In between are high-flavoured house-made pastas with wonderful tomato sauce assembled on guanciale and browned garlic. This can be substantial cooking — Upscale Ital-mamma food. As all of the other hot restos in town mimic their chance take on fine food, as well as the room feels increasingly gracious.

TUTTI MATTI

364 Adelaide St. W., 416 597 8839 Chef Alida Solomon is at the very top of her game. Her Tuscan cooking is nearly as good as it gets in the hills around Florence and Siena, her ingredients impeccable, her taste buds dazzling. Porchetta is everywhere, but rarely as entertaining as Alida’s variation shaved on grilled bread with tiny crispy-fried shallot rings, arugula and also a slather of tuna emulsified smooth in mayonnaise (a play on the trad vitello tonnato). Smooth waitstaff pour strong loaded pheasant consomm onto pheasant and chestnut tortelli with crisp little touches of farro and dried apple fragments. Perfect lamb comes with grilled fennel, preserved lemon and fab pickled cabbage. Among the very best five Italian restaurants in Toronto.

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