In Canada by Chris and Dave Hadfield
https://www.youtube.com/watch?v=zuVsHt3rBnc
Ahh, food! We all eat but the food we eat varies between cultures and even regions where we live. Some of it is based of course on the variety of food available in the region, some on the distinctive tastebuds. Let's celebrate some uniquely (or at least originally) Canadian flavours in food and drink.
To whet your appetite pictures will be posted following the article.
1. Chocolate Bars: We didn't invent chocolate, but we did create the first bar of chocolate. You can now get these bars of calorie-laden deliciousness everywhere. But some remain only in Canada, like Coffee Crisp, Mr. Big, Caramilk, Crunchie, Aero, Glosettes, Wunderbar and Eat-More.
2. Butter Tarts: A miniaturized pie with a semi-solid filling and may have a crunchy topping. It is sweet and gooey and is believed to have originated in pioneer Canada. There are even festivals, trails, tours and contests to celebrate the tart whose first recipe was believed to have been published in 1900.
3. Poutine: There are many people trying to take credit for the creation of this dish, one thing is for sure, it was created in rural Quebec in the 1950's. Poutine is french fries (of medium thickness) topped with cheese curds and finally showered in a flavourful brown gravy. The key to a good poutine is in the construction - it cannot be made ahead of time as the texture is as important as the taste. The gravy must be added last and cannot be so hot as to melt the cheese curds.
4. Caesar: Also known as a Bloody Caesar, it was created at the Calgary Inn by Walter Chell in 1969. The inspiration for the drink was the Italian dish Spaghetti alle Vongole, spaghetti with tomato sauce and clams. Initially he mashed up clams to for a nectar that he mixed with the other ingredients. Today we can purchase a tomato and clam cocktail - Clamato juice. Ingredients for the alcohol version of the drink includes 1-1.5 ounces of vodka, 2 dashes of hot sauce, 3 dashes salt and pepper, 4 dashes of Worcestershire sauce and 4-6 ounces of Caesar mix and poured into an ice-filled glass rimmed with celery salt. And its reportedly a good hangover cure as well.
5. Tourtiere: A meat pie originating in Quebec is named after the dish it was originally cooked in. The specific ingredients depends on the locally available protein and could include fish. Traditionally, pork and local game are used as in the 1840 recipe.
6. Persian: No, not the cat! This is a favourite sweet common primarily in Thunder Bay, Ontario. It is an oval-shaped cross between a cinnamon bun and a doughnut topped with strawberry (or raspberry) flavoured pink icing. Conception is generally given to the local Bennett's Bakery company it is based on a bread dough not doughnut batter.
7. Nanaimo Bar: The origins of this confection are sketchy. The name first appears to be used in a printed cook book in 1953, however recipes using the same ingredients were published under different names the previous year. They all feature the same no-cook 3-layer concoction, a chocolate wafer crumb-based layer topped with custard flavoured butter icing, covered with melted chocolate. These days, variations include peanut butter, mint, coconut and mocha flavours among others.
8. Red River Cereal: This porridge-like hot breakfast cereal was first created in 1924 in Manitoba and named after the Red River Valley in that province. The traditional ingredients include: cracked wheat, cracked rye, cracked and whole brown flaxseeds.
9. Garlic Fingers: Originating on the Atlantic coast, garlic fingers are made on a pizza dough base. Instead of traditional pizza topping, the dough is topped with garlic butter, parsley and cheese then cooked until the cheese is melted. The finished product is cut into thin strips (fingers) instead of traditional pizza wedges. Often served with donair or marinara sauce.
10. Maple Syrup: Tradition goes that a chief of the First Nations people yanked his hatchet out of a maple tree and didn't notice the clear liquid dripping out of the gash left behind. The next day a bowl at the base of the tree was filled with the clear liquid. Thinking it was water, his wife used the liquid in the preparation of the venison stew. The sweet stew was a happy accident. Sap is collected from primarily the sugar, black and red maple trees and then boiled down to create a thicker liquid called syrup.
11. Moose Milk: An alcoholic beverage that can really pack a punch. The only thing that historians can agree on is that it is a concoction created by the Canadian Armed Forces, where it was army, navy or air force is hotly debated. Recipes vary greatly but there are 5 essential ingredients. 1) Hard liquor: a combination of Canadian whisky, dark rum and or vodka. 2) Coffee beverage like Kahlua or prepared coffee 3) Dairy could be raw egg yolks, whole milk, cream, eggnog or ice cream. 4) sweetener like sugar or maple syrup and 5) spices like nutmeg or cinnamon. Drink cautiously!
12. Bagged Milk: Milk is not something unique to Canada but selling it in bags is. Technically bagged milk is sold in 3 smaller individual bags packaged in one larger bag. There are several reasons that bagged milk became a thing. As glass milk bottles and home delivery were being phased out, consideration was given to the expense and cost to the environment of the heavy bottles and then jugs and cartons. In order to enjoy bagged milk, one must have a pitcher to hold the bag once the corner is snipped off the bag for pouring.
13. Peameal Bacon: This type of back bacon is made from lean pork that is wet cured, trimmed and rolled in cornmeal to extend its' shelf life. Prior to World War II it was rolled in ground yellow peas, leading to the name Peameal bacon. Its' creation the idea of a Toronto ham and bacon curer, William Davies who in the early 1900's had built a pork empire.
14. Figgy Duff: Although there are similar desserts found in England (spotted dick or spotted dog) experts (people who have sampled both) swear that they are not the same. For starters, recipes I came across for Figgy Duff did not include suet. Poutchine au sac (literally, pudding in a bag) is a Metis dish that also includes suet but again is different from the British dish. Figgy Duff is from the Newfoundland and Labrador area of Canada and is a mixture of ingredients that are put in a pudding bag (wrapped in cheesecloth) or stuff into an empty can and then boiled. Traditional ingredients include breadcrumbs, raisins, brown sugar, molasses, butter, flour and spices.
15. Donair: In 2015 the Nova Scotia Donair was named the official food of Halifax, Nova Scotia. Failing in his attempt to sell traditional Greek gyros in the early 1970's in Halifax, Peter Gamoulakos adapted the dish to local tastes and he had a hit on his hands. He substituted beef for lamb and created a sweet sauce to go with it. The meat is still cooked on a vertical rotisserie like the Arabic shawarmas or Greek gyros, shaved off and served in a pita, it is the sauce that makes them original to King of Donair.
16. Flapper Pie: Although similarities exist between Flapper, Boston Cream, and Banana Cream pies, there are differences - so the cooks insist. Flapper pie came into it's own during the Flapper era which is probably where it got its name (a guess) and is traditionally a cream pie with a graham crust and topped with meringue.
17. Pemmican: This is a densely nutritious food that was a staple for the indigenous people. Lean meat from game animals such as bison, elk, deer or moose is cut into thin slices and dried until it is hard and brittle. It is then pounded to almost a powder consistency. This is then mixed with melted fat and in some cases dried fruits like berries (also pounded into powder form) was added. Packed into rawhide bags for storage it could be kept for 10 years. It could be eaten raw, boiled in a stew or fried.
18. Spruce Beer: Spruce beer can be found in alcoholic and non-alcoholic versions. The beverage was first brewed as a tea by the indigenous people of Canada from the evergreen needles and buds during the winter months when fruits and vegetables weren't available. A natural source of Vitamin C, it was a good prevention for scurvy. The alcoholic version is fermented rather than carbonated and truly an acquired taste but those that like it, like it a lot.
19. Tiger Tail Ice Cream: Tiger Tail is an orange-flavoured ice cream with a black licorice swirl running through it. It had faded from popularity for some time but is making a comeback in recent years, much to the delight of baby-boomers who gobbled it up.
20. Jiggs Dinner: This meal differs from the New England boiled dinner in that Jiggs Dinner utilises salt beef (or salt riblets) instead of corned beef. The meat is boiled together in one pot along with potatoes, carrots, cabbage, turnip and their greens. Pease pudding and figgy duff are often immersed to cook in the broth that the meat and vegetables create. To complete the meal, mustard pickles, pickled beets, cranberry sauce and a gravy are also included.
21. Canada Dry: Chemist John J. McLaughlin started off in 1890 manufacturing soda water which he sold as a mixer for fruit juices. It took him 14 years to perfect his formula for Ginger Ale at his carbonated water plant in Toronto. He also developed a bottling line to fill bottles in mass quantities. Canada Dry was very popular and pricey during the prohibition era when its flavour helped hide the awful taste of homemade liquor. Made with real ginger it is a go to for people with upset tummies
22. Cheezies: This crunchy morsels differ from cheese sticks in that they are not puffed and air filled. It was invented after WWII by James Marker and W.T. Hawkins while they were working in Chicago. Through many trials, they discovered a process of extruding cornmeal into finger-like shapes which they deep-fried and then sprinkled with aged cheddar cheese. The recipe was perfected in 1949 after they moved the operation to Ontario where it is still going strong.
23. Chips: Whether they are called Potato Chips, Chips or Crisps, they are nothing new to Canada. But Canada has elevated the flavour to new heights. Only in Canada can you find ketchup, all-dressed, dill pickle, salt and vinegar and even poutine flavoured chips. Some pretty wild flavour combinations have come out of Lays annual pick a flavour winner contest and Presidents Choice own vivid imagination. But the most bizarre has to be Storm Chips "a flurry of flavours" because the first thing to sell out in the store when a winter storm is approaching is the chips. For more of these wacky flavours check out the Buzzfeed post linked below the pictures.
25. Canadian Whiskey: Whisky from Canada are blended multi-grain liquors that have a high percentage of corn spirits. They are often lighter and smoother than other whisky styles. Then Canadian distillers began adding small amounts of highly-flavoured rye grains to their formulas and people really took to it. In order to be labelled as Canadian Rye Whisky (or any derivative therein) the whisky must be mashed, distilled and aged for at least 3 years in Canada.
Pictures
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| Butter Tart |
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| Poutine |
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| Caesar Cocktail |
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| Tourtiere |
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| Persian from the Persian Man, Thunder Bay ON |
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| Nanaimo Bars |
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| Red River Cereal |
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| Garlic Fingers and a side of Donair sauce |
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| Maple Syrup |
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| Moose Milk in a moose mug |
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| Bagged Milk |
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| Peameal Bacon before cooking |
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| Figgy Duff with Rum Butter Sauce |
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| Donair |
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| Flapper Pie |
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| Pemmican |
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| Spruce Beer |
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| Tiger Tail Ice Cream |
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| Jiggs Dinner |
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| Canada Dry Ginger Ale |
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| Cheezies |
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| Storm Chips |
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| Screech and "Screech-In" |
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| Canadian Whiskys |
Buzzfeed post: 19 pictures that hilariously prove potato chips are no joke in Canada
Credits:
1. Chocolate Bar: http://cottagelife.com/canadiana/10-chocolate-bars-youll-only-find-in-canada
picture: https://i.warosu.org/data/ck/img/0048/18/1379839762008.jpg
2. Butter Tart: http://www.thecanadianencyclopedia.ca/en/article/butter-tarts/
picture: http://www.rockrecipes.com/wp-content/uploads/2009/10/The-Best-Canadian-Butter-Tarts-5.jpg
3. Poutine: http://labanquise.com/en/poutine-history.php
picture: https://cdn.mtlblog.com/uploads/272900_e6e5aba6a3e7b38b52c049f27d4e6b8dce3c8ed8.jpg
4. Caesar: http://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/boozy-history-caesar-cocktail/
picture: http://www.baconismagic.ca/wp-content/uploads/2016/05/caesar-drink-a.jpg
5.Tourtiere: http://www.thecanadianencyclopedia.ca/en/exhibit/comfort-foods-from-canada/
picture: https://jbeancuisine.files.wordpress.com/2011/03/tourtiere-shot-1.jpg
6. Persians: https://en.wikipedia.org/wiki/Persian_(roll)
picture: http://www.youthareawesome.com/wp-content/uploads/2012/09/P1030019-300x225.jpg
7. Nanaimo bars: http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html
and: https://en.wikipedia.org/wiki/Nanaimo_bar
picture: http://media.foodnetwork.ca/wp-content/uploads/sites/6/2016/03/Nanaimo-bar-recipe.jpg
8. Red River Cereal: http://www.cooksinfo.com/red-river-cereal
picture: http://theotherbigo.ca/wp-content/uploads/2013/01/redrivercereal.jpg
9. Garlic fingers: http://www.eatthistown.ca/nova-scotia-food-profiles-garlic-fingers/
picture: http://storage.googleapis.com/bro-cdn1/zgrid/themes/13054/images/layout_images/metro-garlicFingers.jpg
10. Maple Syrup: https://www.historicacanada.ca/content/heritage-minutes/syrup
picture: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgke6Ad7dpdBrQIDMiSEECH7_lIC0UV3Bcsp-BpokyGdFRqLMafatHEga2tfrSai3iUfBS5tGn2xVU_dqzwpB6DTWthNkrFqqFlS2cO9w-4clEnvqqg67CnTUG7xgRtwpWxCJ2qG_B3h9w/s640/maple-syrup.jpg
11. Moose Milk: https://caperfrasers.wordpress.com/2010/12/31/new-year-levee-and-moose-milk/
picture: http://thesimplecelebration.com/wp-content/uploads/2013/12/moosemug.jpg
12. Bagged Milk: http://mentalfloss.com/article/81468/why-do-canadians-drink-milk-bags
picture: http://images.mentalfloss.com/sites/default/files/yt_12.jpg?resize=1100x740
13. Peameal Bacon: http://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-history-of-canadian-peameal-bacon/
picture: http://cdn3.volusion.com/etwvu.tkhop/v/vspfiles/photos/8201-2.jpg
14. Figgy Duff: https://liveruralnl.com/tag/pudding/
picture: http://www.rockrecipes.com/wp-content/uploads/2007/12/DSC0745-1.jpg
15. Donair: https://www.theglobeandmail.com/life/food-and-wine/food-trends/halifaxs-donair-the-tastiest-treat-you-have-probably-never-heard-of/article4257639/
picture: https://s-media-cache-ak0.pinimg.com/736x/62/61/fc/6261fc8beab8e63f5793acfba191a4fa--atlantic-canada-beef-wraps.jpg
16. Flapper Pie: http://www.producer.com/2007/04/flapper-pie-name-comes-from-prairies-team-resources/
picture: https://www.thekitchenmagpie.com/wp-content/uploads/images/2012/08/FlapperPie-700x929.jpg
17. Pemmican: http://www.thecanadianencyclopedia.ca/en/exhibit/comfort-foods-from-canada/
picture: http://tce-live2.s3-website-us-east-1.amazonaws.com/media/cache/media/a1f44020-1c87-4f0d-a8a9-e5a005bb459a_fit_500_x.jpg
18. Spruce Beer: http://www.macleans.ca/society/life/care-for-a-tall-cool-glass-of-spruce-beer/
picture: https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2011/1/6/1294304686579/brew.jpg?w=300&q=55&auto=format&usm=12&fit=max&s=6b6fd68d468ea90112698d583d621a02
19. Tiger Tail: https://en.wikipedia.org/wiki/Tiger_tail_ice_cream
picture: https://s-media-cache-ak0.pinimg.com/236x/4c/a3/7e/4ca37eee3477411afde81ce44f5dbcee.jpg
20. Jiggs Dinner: http://www.thecanadianencyclopedia.ca/en/article/jiggs-dinner/
picture: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVIAmZ2HuLluJp5imzPdE7dtiReVEPjRZ1Joa0KPYiVnpNNHOsRXcj7eY0d1IDwEqiJ1rBaPBVC0KBgxfqYqw7LwqkeSD-QF3loq1UIynYyawImJ848CYFy0iDjs6T44cDFGxLLNTYS9f/w1200-h630-p-k-no-nu/Jiggs.Dinner.jpg
21. Canada Dry: http://www.canadadry.ca/#our-story
picture: http://www.lampo.com/images/gallery_images/modules/canadadry/slide5.jpg
22. Cheezies: http://www.cheezies.com/index3.htm
picture: https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/W._T._Hawkins_Cheezies.jpg/220px-W._T._Hawkins_Cheezies.jpg
23. Potato Chips:
picture: https://static.theglobeandmail.ca/031/life/food-and-wine/food-trends/article33715343.ece/ALTERNATES/w620/storm-chips1.JPG
24. Screech: http://www.thecanadianencyclopedia.ca/en/article/screech/
picture: http://quiltsbyjen.ca/wp-content/uploads/2013/07/Image-1.jpg
25. Canadian Whisky: https://www.thewhiskyexchange.com/c/34/canadian-whisky
picture: https://s-media-cache-ak0.pinimg.com/originals/46/6b/e2/466be29fb36e705a76a17eb20c66a29f.jpg
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