Traditional Canadian Foods
themasta @ Mon Aug 07, 2006 2:37 pm
WDHIII WDHIII:
themasta themasta:
You all forgot the tastiest dish of all! There is nothing more Canadian than dining on Grade AAA beaver...
edit
Haha, why'd you get rid of the picture? It's now by background.
Jaime_Souviens @ Mon Aug 07, 2006 3:30 pm
From Quebec
1. Smoked meat.
2. Pea soup, (Canadian is yellow).
3. Tourtières
From Ontario
1..... hmmm.....
It seems most authentic Ontario food, (aside from ground acorn paste from the Huron, 
) are imported British recipies: fish & chips, bangers & mash, kidney pie, et c.
Arctic_Menace @ Mon Aug 07, 2006 4:34 pm
bootlegga bootlegga:
I find poutine is better with mozzarella or cheddar cheese than it is with cheese curds. I know it's sacrilege, but it tastes even better with chicken gravy than it does with regular beef (brown) gravy.
True that!
Arctic_Menace @ Mon Aug 07, 2006 4:35 pm
Elk steak. Nothing beats it.
I'll try to dig up my old recipe for Jellied Moose Nose. Real dish.
gstang23 @ Mon Aug 07, 2006 7:12 pm
Hyack Hyack:
Whale stew
1(105ton) Whale
1896 lbs Onions
7326 lbs Potatoes
1908 gallons Tomato Sauce
2276 lbs Carrots
927 lbs Celery
104 lbs Salt
76 lbs Black Pepper
52 gallons Tabasco Sauce
Directions:
Place whale in pot with tomato sauce. Cook at 300 degrees for 4 hours. Add onions, potatoes, carrots, celery, salt, pepper and Tobasco sauce. Simmer 36 hours. Serves 347,161 people.
1(105ton) Whale
1896 lbs Onions
7326 lbs Potatoes
1908 gallons Tomato Sauce
2276 lbs Carrots
927 lbs Celery
104 lbs Salt
76 lbs Black Pepper
52 gallons Tabasco Sauce
Directions:
Place whale in pot with tomato sauce. Cook at 300 degrees for 4 hours. Add onions, potatoes, carrots, celery, salt, pepper and Tobasco sauce. Simmer 36 hours. Serves 347,161 people.
105 tons and only 4 hours at 300 degrees? I think it would still be splashing around
Hyack @ Mon Aug 07, 2006 8:18 pm
$1:
105 tons and only 4 hours at 300 degrees? I think it would still be splashing around
You don't want to over cook seafood...it gets tough.
$1:
Us local folk will remember that Hyack was the name of one of the whales at the Vancouver Aquarium.
_________________
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Close lily but the whale was Hyak.
danikyvor @ Tue Aug 08, 2006 11:27 am
kmmm those mooseballs sound awesome! I'm going to try them!
Arctic_Menace @ Tue Aug 08, 2006 11:39 am
Jellied moose nose, not balls..... 
PluggyRug @ Tue Aug 08, 2006 11:48 am
Jaime_Souviens Jaime_Souviens:
From Quebec
1. Smoked meat.
2. Pea soup, (Canadian is yellow).
3. Tourtières
From Ontario
1..... hmmm.....
It seems most authentic Ontario food, (aside from ground acorn paste from the Huron, ) are imported British recipies: fish & chips, bangers & mash, kidney pie, et c.
1. Smoked meat.
2. Pea soup, (Canadian is yellow).
3. Tourtières
From Ontario
1..... hmmm.....
It seems most authentic Ontario food, (aside from ground acorn paste from the Huron,
) are imported British recipies: fish & chips, bangers & mash, kidney pie, et c.Have yet to see an English "full monty" breakfast.....
2 eggs, Danish bacon, fried tomatoes (canned), sausage, baked beans, lamb cutlet, covered in HP sauce, toast (3/4" thick), marmalade, 1 pint of coffee or tea, seconds if you want it. Sacrilege if you eat fries (of any kind) with it.
Usually eaten before a 4 hour fishing contest.
ziggy @ Tue Aug 08, 2006 12:22 pm
Rocky Mountain Oysters Recipe
2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce
* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.
** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.
With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.
In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.
fatbasturd @ Tue Aug 08, 2006 4:31 pm
lily lily:
I thought the beer was to drink while you were cooking/eating the testicles. I know I'd need to.
oh I want to be soooooooo bad right now. 
natooke @ Thu Aug 24, 2006 10:31 am
Sweet Tooth 
Nanaimo bars
Saskatoon Pie
Butter Tarts
Maple Sugar pie