And so not to exclude our Canadian friends, what is an authentic Canadian meal? It's probably something obvious but I don't know. It's been years since I've been to Canada.

quote: Originally posted by Phishpond417 And so not to exclude our Canadian friends, what is an authentic Canadian meal? It's probably something obvious but I don't know. It's been years since I've been to Canada.

There really isn't an authentic Canadian meal that I can think of. Most of our meal based ideas are just variations from the British/French roots that we all come from, and like America, we tend to bastardize everything else. We do have native food like poutine and bannock, but I'm not really sure that they have established themselves in all of Canada. Canada's the world's largest producer of maple syrup, but I've had American, Japanese, and German maple syrup as well. Bison is classed as beef, so I just consider it better tasting cow. There's just too many things that use Canadian ingredients (making jam with Saskatoon berries or eating walleye instead of salmon) where other cultures use their local fare. The problem with growing up in a Scottish/Irish household is that everything was meat/potatoes so not a lot of variation. Does a Molson and back bacon constitute Canadian cuisine?

Living in California, you can't help but look at a place that has some amalgamation of "authentic" and "nuevo". Call it bastardization, call it whatever...as long as it tastes good...I'm good with it.

Like Stout said, if it's good, it's good. I didn't say I didn't like any of it, just pointing out what came to mind right away. I haven't traveled extensively so my palette is Southern Americanized. I have had fresh pineapples and ate poi in Maui, ham and those fried mashed potato cakes in Switzerland and Germany, some killer pasta on the Italian side of Switzerland, conch in the Bahamas, prawns the size of a small child in Mexico... But that's about it. Oh yeah, fired cheese curds that the Wisconsin Beer Mafia forced upon me. I hated them.[;)] A lot of chefs are "French" trained, then bastardize their creations to fit their style or to invent something vogue and nouveau.

And BBQ Spaghetti is killer good. I need to add that dish to my repertoire.

quote: Originally posted by cyrenaica quote: quote: Originally posted by Phishpond417 And so not to exclude our Canadian friends, what is an authentic Canadian meal? It's probably something obvious but I don't know. It's been years since I've been to Canada. There really isn't an authentic Canadian meal that I can think of. Most of our meal based ideas are just variations from the British/French roots that we all come from, and like America, we tend to bastardize everything else. We do have native food like poutine and bannock, but I'm not really sure that they have established themselves in all of Canada. Canada's the world's largest producer of maple syrup, but I've had American, Japanese, and German maple syrup as well. Bison is classed as beef, so I just consider it better tasting cow. There's just too many things that use Canadian ingredients (making jam with Saskatoon berries or eating walleye instead of salmon) where other cultures use their local fare. The problem with growing up in a Scottish/Irish household is that everything was meat/potatoes so not a lot of variation. Does a Molson and back bacon constitute Canadian cuisine?

Absolutely, with Timbits for the dessert course.

quote: Originally posted by beerdog quote: quote: Originally posted by cyrenaica quote: quote: quote: Originally posted by Phishpond417 And so not to exclude our Canadian friends, what is an authentic Canadian meal? It's probably something obvious but I don't know. It's been years since I've been to Canada. There really isn't an authentic Canadian meal that I can think of. Most of our meal based ideas are just variations from the British/French roots that we all come from, and like America, we tend to bastardize everything else. We do have native food like poutine and bannock, but I'm not really sure that they have established themselves in all of Canada. Canada's the world's largest producer of maple syrup, but I've had American, Japanese, and German maple syrup as well. Bison is classed as beef, so I just consider it better tasting cow. There's just too many things that use Canadian ingredients (making jam with Saskatoon berries or eating walleye instead of salmon) where other cultures use their local fare. The problem with growing up in a Scottish/Irish household is that everything was meat/potatoes so not a lot of variation. Does a Molson and back bacon constitute Canadian cuisine? Absolutely, with Timbits for the dessert course.

Damn........I forgot all about timbits

Okay I had to look up timbits aka doughnut holes. Yeah! When I go to ontario i like finding butter tarts in gas stations and grocery stores (they must be smuggled across the border but I dont know why when all they are is mini pecan pies without the pecans) Was up in Da' UP of Michigan last week and dere were some difrent kinds ah pasties, some even had dat thai curry en dem. One was even toutin havin angus flank steak in it. At least I didnt see dem gluten free pasties. Oh and speakin of donut holes its now officially Eggevist Season! If you try looking them up all you will get is nutritional facts on why you shouldnt eat them.

quote: Originally posted by bluesandbarbq And BBQ Spaghetti is killer good. I need to add that dish to my repertoire.

And y'all make fun of Cincinnati Chili!

quote: Originally posted by fretwalker quote: quote: Originally posted by bluesandbarbq And BBQ Spaghetti is killer good. I need to add that dish to my repertoire. And y'all make fun of Cincinnati Chili!

5-Way all day!