The Great Canadian Shit Show Thread - Page 17

Acajack · #**321** Posted **Sep 19, 2016, 2:43 AM**

Quote:

Originally Posted by giallo

As per the Canadian traditional of naming food/restaurants after places in the US (Boston Pizza, New York Fries), Vancouver's most widely-eaten contribution to the food world is the California Roll.
.

Not to nitpick but Boston Pizza is named for the Boston family (from Alberta?) who founded the chain.

SignalHillHiker · #**322** Posted **Sep 19, 2016, 2:43 AM**

Nanaimo bars are a good one. I knew them before I knew they were named after a town in B.C. - and I was very young for both of those discoveries.

lio45 · #**323** Posted **Sep 19, 2016, 2:47 AM**

Quote:

Originally Posted by SignalHillHiker

Learned California rolls come from Vancouver in this thread, today.

But I do love them.

I don't think that's true. For it to be true, you have to consider the fact of the rice being on the outside more important than the actual contents of the roll.

Since plenty of different types have the rice on the outside, I wouldn't consider it a distinctive feature of the roll at all.

The Tojo-maki (made with the inside out) was indeed a Vancouver creation, but that's not the modern California roll at all. It's most emphatically not a California roll if there's no avocado in it, and I don't know how anyone could possibly attempt to disagree with that.

lio45 · #**324** Posted **Sep 19, 2016, 2:50 AM**

Quote:

Originally Posted by Razor

In order of importance

The Big Four!

Montreal Smoked Meat
Montreal style Bagel
Halifax Donair
Ottawa Beaver tail

Middle 2

Vancouver California ROLLS
Lancaster Perch

Rounding up big 9

Ottawa Sharawama
Calgary Ginger Beef
Toronto Pea Meal Bacon samich

In the spirit of this thread, shouldn't it be,

in order of importance,

The Big Two:
Montreal smoked meat
Montreal bagels

and then we draw a bar there, and then there's the rest, the middle five or whatever, in their lower tier.

(Edit: And peameal bacon obviously gets disqualified for having no peas nor bacon.

)

giallo · #**325** Posted **Sep 19, 2016, 2:55 AM**

I'd actually put poutine above Montreal bagels. Poutine is probably the most recognizable Canadian cuisine. You can find it almost everywhere (in big cities, that is) around the world.

SignalHillHiker · #**326** Posted **Sep 19, 2016, 2:57 AM**

Quote:

Originally Posted by lio45

I don't think that's true. For it to be true, you have to consider the fact of the rice being on the outside more important than the actual contents of the roll.

Since plenty of different types have the rice on the outside, I wouldn't consider it a distinctive feature of the roll at all.

The Tojo-maki (made with the inside out) was indeed a Vancouver creation, but that's not the modern California roll at all. It's most emphatically not a California roll if there's no avocado in it, and I don't know how anyone could possibly attempt to disagree with that.

That's allowed?

Then I declare fish'n'chips as Newfoundland's most famous culinary contribution to the world.

We don't use mushy peas like those cheap English imitators.

lio45 · #**327** Posted **Sep 19, 2016, 3:00 AM**

Quote:

Originally Posted by giallo

I'd actually put poutine above Montreal bagels. Poutine is probably the most recognizable Canadian cuisine. You can find it almost everywhere (in big cities, that is) around the world.

Poutine hasn't a municipality's name attached to the official name of the dish, so it doesn't lend itself to these city-vs-city rankings.

(Interestingly, poutine is a Québécois dish, unlike both Montreal smoked meat and Montreal bagels.)

MolsonExport · #**328** Posted **Sep 19, 2016, 3:00 AM**

what about Prairie Oysters?

https://en.wikipedia.org/wiki/Rocky_Mountain_oysters

Acajack · #**329** Posted **Sep 19, 2016, 3:05 AM**

Quote:

Originally Posted by lio45

Poutine hasn't a municipality's name attached to the official name of the dish, so it doesn't lend itself to these city-vs-city rankings.

(Interestingly, poutine is a Québécois dish, unlike both Montreal smoked meat and Montreal bagels.)

You mean "French Canadian" by this, I gather.

MolsonExport · #**330** Posted **Sep 19, 2016, 3:06 AM**

Poutine (the word) is apparently a bastardized version of "Pudding"

MolsonExport · #**331** Posted **Sep 19, 2016, 3:14 AM**

Can't forget Tourtière as legendary Canadian dish.

Acajack · #**332** Posted **Sep 19, 2016, 3:22 AM**

It may become something big and iconic someday, but at this point the peameal bacon sandwich just sounds like someone decided Toronto was missing something important on its civic check-list (that other great cities have), and they had to find something to fit the bill.

lio45 · #**333** Posted **Sep 19, 2016, 3:30 AM**

Quote:

Originally Posted by Acajack

You mean "French Canadian" by this, I gather.

... I suppose I do, I confess I don't tend to make that distinction naturally (even though I'm 50% purebreed Acadian; they happen to live on the Québécois side of the bay, so I consider them a subset, and by extension all their distant relatives.)

O-tacular · #**334** Posted **Sep 19, 2016, 4:45 AM**

Quote:

Originally Posted by MolsonExport

Isn't Calgary the homeplace of Ginger Beef?

Yes! My former favourite food (though I strongly suspect over the years it wasn't always 'beef'). The Cesar was also invented in Calgary at Hy's. Disgusting drink if you ask me.

Hali87 · #**335** Posted **Sep 19, 2016, 4:56 AM**

Quote:

Originally Posted by SignalHillHiker

We consider donairs and kitchen parties our own. I was genuinely surprised when I learned, through SSP, that they exist in Nova Scotia, and are actually associated with there.

Donairs (and the word "donair") were invented in Halifax in the 1970s, as sort of a compromise between the Doner Kebab, Gyro, and Shawarma. As of last year, it's Halifax's official food: https://en.wikipedia.org/wiki/Doner_kebab#Canada

Are donairs more famous than Montreal smoked meat? Discuss. I didn't even think that was remotely possible until this thread.

jmt18325 · #**336** Posted **Sep 19, 2016, 4:57 AM**

You haven't had a good one then. Caesars are perhaps the most amazing invention.

I don't like Clamato and I don't like alcohol, but put them together with the right stuff and....wow.

Hali87 · #**337** Posted **Sep 19, 2016, 4:59 AM**

Quote:

Originally Posted by SignalHillHiker

Great post, giallo.

*****

I wish people would just replace poutine with fries, dressing and gravy and make us famous instead.

It's so good! And the dressing has to have Mount Scio savoury (I think what we call savoury isn't what that means elsewhere, so it actually is a different spice/taste completely).

About 1 out of 4 places that sell poutine in Halifax also have dressing and gravy as an optional topping (I'll concede this is definitely a Newfoundland invention!)

Interestingly though, it's not usually called "Newfoundland style" or anything - "Newfie poutine" here usually has ground beef.

Hali87 · #**338** Posted **Sep 19, 2016, 5:00 AM**

Quote:

Originally Posted by jmt18325

You haven't had a good one then. Caesars are perhaps the most amazing invention.

I don't like Clamato and I don't like alcohol, but put them together with the right stuff and....wow.

Caesars, much more than lobster, make me wish I wasn't allergic to shellfish

Incidentally, I've also heard of "Calgary steak" before.

SignalHillHiker · #**339** Posted **Sep 19, 2016, 9:59 AM**

Thanks for that link, Hali. I'll spread the word here

.

Can you really credit a side dish to a place? Seems less common. I think the best we can hope for with FDG is for it to become popular and then be credited to either Atlantic Canada or just Canada, like poutine.

Nashe · #**340** Posted **Sep 19, 2016, 10:42 AM**

I'd always assumed/heard/known Donair was a Halifax thing too. Lots of places to buy them in the Atlantic provinces for as long as I've been alive... My wife thought the condensed milk-based sauce revolting the first time she tried it but... now loves it. It's funky, but it's what makes the Canadian Doner a Donair.

I'd take one over a Montreal Smoked Meat sandwich any day.