I grew up in Detroit, where we could cross over to Canada easily, and enjoy Canadian foods. I am insanely in love with butter tarts, and crazy about peameal bacon. Yay, Canada!!!
It’s almost always referred to as back bacon up here though. If you buy it store, it could be either, but on a menu it’s almost always called back bacon.
I'm full-on Canadian/Italian, born and raised in Ontario Canada and I use to love our food. I say used to because our food just doesn't taste the same as it did 20-30 years ago and I'm guessing you may have noticed as well? Maybe I'm just too fussy but almost nothing tastes the same anymore. Is that true for American foods as well or are my tastebuds failing me?
i would never eat a tourtière with pigeon tho. They’re basically flying rats, so their meat can’t be that great. One with pork or beef would be rly good imo.
Nanaimo bar was a submission to Reader's Digest for a bar recipie - it won. The woman who entered it, entered a family recipe that didn't have a name, but named it after her home town.
so glad you mention Natives for the sap/syrup. Canadian and USA Natives help so much and taught us how to live on this land and they rarely given any credit.
@@sayckeone The Bering Strait disappeared 13,000 years ago, so the Native Americans are Native to the Americas for at least *thirteen thousand years.* So yes they are more Native than Europeans are. You're just supremely uneducated and sociopolitically biased. By your logic Europeans are not European they are African. They certainly used to be but it's been a little bit since that's the case, buddy. It would be moronic to ignore the strife between the Natives and the Colonizers but interactions were absolutely not devoid of intercultural exchanges. And "savages" is not only dehumanizing, but completely untrue. Keep your bile to yourself.
I'm a CanAmerican and I do too! Born in Banff. Uni in YYJ. Took a trip to Australia. Met a man from Laguna. Married in 1978. My ❤️SOARS when I'm on the road from Calgary to Banff. Cheers!
You’re probably another American or Canadian who speaks with a North American accent sitting here talking about how we butchered French. Please shut up because English people can say the same about you. You sound ridiculous.
Canadian Bacon and Peameal Bacon are two different products. Canadian Bacon is actually an American invention and is smoked pork loin similar to ham. Peameal bacon is a cured pork loin product that is never smoked. It drives me crazy that these two things are usually lumped together by people who don't know there's a difference.
Butter tarts, Nanaimo bars, Saskatoon berry pie and Caesar cocktails are a staple in Saskatchewan. Rarely have a family function without at least a few popping up.
And you can even get them (apart from the drink) at just about any grocery store, supermarket, or gas station shop if you don't want to make it yourself. (I've done it lol tho I've also made butter tarts and Nanaimo bars myself too.) Saskatoon berry pie is beyond me because I am not good with pastry, and I've never actually had a Caesar cocktail, tho I've seen them everywhere.
@@kme Mott's Clamato makes a pre made Caesar in a can now, and I find it quite similar so what you would make at home. So we usually pack a couple of those for outings instead of dragging the ingredients along, id pick up one of those at the LB if your interested in trying.
Tried them all. But when it comes to poutine, beware of impostors. There are some restaurants (and yes, even in Canada) who will top their fries with grated mozzarella cheese and gravy and call it poutine. THAT IS NOT POUTINE! Real poutine has cheese curds, not grated cheese.
I don't actually know what the proper gravy for a poutine is supposed to be. I'm pretty sure it's a mix of chicken and beef gravy, personally I prefer a dark, rich beef gravy, but alot of places use canned "poutine sauce". I want gravy, not "sauce" lol
There's a difference between tourtière and pâté à la viande. A tourtiere is a speciality from the Lac St-Jean and is/use to be made with chunck of forest meat with layered with oignons and potatoes. You need to add stock during the long cooking time, it's basicly a stew in a pie and it's tipicaly huge. Pâté à la viande (meat pie) is what you showed and is not tipicaly made with wild meat. It's beef or pork or both.
@Professor Thinker not really the same. One have purely ground meat in it (or just about) and the other one has some sauce and potatoes and maybe other veggies and the meat is in chunks.
Well, you are correct, of course. But everywhere in Québec EXCEPT in Lac St-Jean, people call a "pâté à la viande" a "tourtière". I do know both versions, and personally, I call a "pâté à la viande" a "tourtière", and I call a "tourtière du lac" a "tourtière du lac". Since there's already the cipaille as well that's exactly the same as a tourtière du lac (and before you throw stones at me, yes, I've eaten BOTH, made by natives of Lac St-Jean and Bas-du-Fleuve), I sometimes wonder why we need a distinct name. But I guess it's a reason of pride rather than of logic. Dans tous les cas, autant la tourtière du lac que la tourtière que le cipaille sont excellents. Bon appétit!
@@Jeanmigus There is many version and spelling of seapie and recepies. Some are even made with seafood. The origine might even be link to a dish eaten by irish saylor. Cipate have layers of dough and tourtiere does not. That's, in my opinion, the difference. But yes, they are almost the same. Plus, the Lac-St-Jean was mostly collonised by people from Le bas-du-fleuve and gaspésie so it's not a stretch to link both recipies. I know people call paté à la viande tourtière and I usualy dont correct people when they do it. But it leads to situation like this. People outside quebec can not diffenciate them and describe them as one dish instead of two. All I did was highlight the fact that they are two different dish.
🇨🇦 We don’t call it peameal bacon. We just call it back bacon, or Canadian back bacon. Regular bacon is side bacon, or just bacon. Maple smoked is sooo good! I grew up in Manitoba with Domino squares - what people now call Nanaimo bars - some of the custard filling was reserved to put the domino dots on the top. Yes we have poutine from Quebec, but in Newfoundland they have “the mess”. It is fries topped with stuffing, fried up ground beef, cheese, & plenty of gravy. 😋 Butter tarts absolutely have to have maple sugar in them! And raisins! Don’t see beaver tails out west, but plenty of donuts & bearclaws!
@@christinebotsford1315 if you've had an egg mcmuffin than you've had back bacon or "Canadian" style bacon. If you wrap the peameal bacon in foil and roast it before slicing and frying you'll keep the flavour but it gets rid of the "pebbly" texture the meat gets from the pickling. The strangest bacon is bacon "square" which is made with the jowels of the pig and is used to make baked beens
SO GLAD Borders are open again for the short trip to Vancouver for me :) BUTTER tarts and more await next rip back :) THANKS MUCH for sharing! Cheers :)
@@tammcphail1995 Thanks MUCH! Used to have sis in Vancouver make them:) Was just seeing if they were still in stores and bakeries to pick up on next vist. ALL THE BEST and Cheers :)
I'm Canadian and I've had all but one of these: Poutine - it calls for me almost every week, I love it Tourtiere - I can buy this frozen at the grocery store in a pinch, it's readily available Maple Syrup - enough said Beaver Tails - I had my first one from a stand that was sitting on the frozen Rideau Canal in Ottawa while I was ice skating. Can't get much more Canadian than that Butter Tarts - I've eaten them my whole life. Growing up, they were a staple, and came with raisin, walnuts, or chocolate chips in them mmm Nanaimo Bars - What is it about this combination of flavours that makes them so good!? Montreal Smoked Meat & Bagels - The perfect combination. I can't visit Montreal without bringing these home en masse Saskatoon Berry Pie - I've never had this, because I live in Ontario, but I've had plenty of blueberry pies Caesars - Breakfast, lunch or dinner, it doesn't matter. It's a great treat to order in a restaurant and you never know what garnishes await you Tarte au Sucre - Totally indulgent!
Saskatoon berry and Blueberrys are not the same thing...im a tobina between the 2 and no Caesars are not good all the time....ok at dinner, not getting drunk in the morning lol
I'm French Canadian and I can confirm, most Canadians have eaten all of these, and they are great! (especially butter tart!!!) Funnily enough, I didn't even know ceasar cocktail was a canadian dish, it's everywhere here, so I thought it was popular else where
I live in BC, my partners family is in Ontario/Quebec... He is not allowed to travel home without at least two large bags of fresh cheese curds 🤣😂🤣 East and West coast of Canada are very different with foods....
The majority of these are very regional treats, and not available nationally aside from the poutine. The vast majority of places can't make Poutine properly as if the gravy is that hot the cheese curd melts it's no longer poutine. The Maple Syrup thing is also a bit wrong as we actually export the majority of our syrup we don't consume it.
Speak for yourself. Most Canadians I know consume quite a bit of maple syrup! Especially here in Quebec. Heck if I had an IV, it would probably be filled with the stuff. Would I die? Fuck yeah. Would it be worth it? Even more Fuck yeah!
Totally forgot to include Donair but that's probably for the best because the horrible voice over person would have found a way to totally mispronounce that too.
As someone from Halifax, I could live my life happily never eating another Halifax Donair again. It says something about the Maritime Canadian palate that the dude who invented them had to dumb down the one from his home country and add in *icing* of all things. If you're visiting Halifax, you'd be better off getting a chicken shawarma from Mashawee on Dresden Row.
As a Canadian, good list although I haven't tried all of these things such as the Beaver Tale. That's more of a carnival treat than something you find at your local restaurant. Montreal Bagels also toast crispier than their NY counterparts - I grew up in Montreal and lived in NY for 5 years and without a doubt, the Montreal Bagels destroy the New York variations that I've tried. It's also a different texture as it's more of a crunch than a chew - sorry New Yorkers, dont feel bad, you still beat us with Pizza. (for now lol) But if you only had to try one or two things on this list, make it the bagels and the montreal smoke meat - even better combine the two ;) But it must be French's mustard for the kick ;) Cheers.
you're not missing much with the beavertails. it's fried dough covered in sugar, it is what it is lol hard to fuck up, definitely delicious. it's basically funnel cake, but in a large flat oval. my favorite topping is the so called kilaloe Sunrise, just a fuckton on lemon juice and cinnamon
@@BachelorCigarTalks not really, i would have to specifically want to go to Walmart to specifically want to hunt down a Beaver tail. If im going out hunting for Beavers tails, then itll be bars my friend ill be going to not Walmart. Cheers.
As a Québécois, I just want to point out that half of the food items on that list are from Québec! Poutine QUÉBEC Tourtière QUÉBEC Maple Syrup QUÉBEC Beaver Tails ONTARIO Butter Tarts ONTARIO Nanaimo Bars BRITISH COLUMBIA Montreal Smoked Meat QUÉBEC Saskatoon Berry Pie SASKATCHEWAN Peameal Bacon ONTARIO Caesar Cocktail ALBERTA Montreal Bagels QUÉBEC Tarte au Sucre QUÉBEC
This is actually a pretty good list, although I'm a little surprised that the California roll didn't make an appearance. Despite the name, it's a Canadian food invented by internationally acclaimed sushi chef Tojo at his Vancouver restaurant, and it's become one of the most popular sushi rolls out there. Actually, for that matter I'm surprised smoked salmon didn't make it on the list either: although I can't stand the stuff myself it's a pretty iconic Canadian food, and it's something that my relatives across the pond always want to bring back home when they visit.
Fun story: I made a Tourtière for my family when they came to visit me (I had been living in Ontario but moved jobs to Michigan USA). They loved the food but I told them: guys, it is simply cottage pie with a top an bottom crust but I said it in French !
Cottage pie is made with beef and assembled like a shepherd's pie. A tourtière is made with pork with a piecrust top and bottom. No wonder why they were so confused.
I wanted to try a Beaver tail pastry for years after reading about them online. But living in California I knew that would probably never happen unless I traveled to Canada. You didn't know how shocked I was to find a Beaver tail location in San Diego California by the beach. I was shocked. I definitely got one.
Toronto has a great restaurant scene. Come to think of it, so does Vancouver, (maybe better than Toronto's), and to some extent, so does Québec, and maybe even Montréal (although Montréal has focused on more 'niche dishes,' like bagels, & pizza). Food-wise, mostly only two cultures have made Canada what it is today: Chinese, and to a lesser extent, French. Outside of these, the third greatest positive influence on the Canadian food scene are the indigenous cultures and the many ancient local ingredients. So if you aren't going to eat "Duck Confit" or "Pâté de Foie Gras" in Québec City, or "Fried Lobster in XO Sauce" in Toronto, you'll be feasting on "Grilled Moose Steaks" in upper Saskatchewan, or "Stewed Seaweed-Berries with Salted Giant Cod" up on the coast of Labrador. Truly, Canada had a unique and underrated World-Class Culinary Scene that has yet to be discovered and explored by the more influential palettes on the planet. I just wonder which of the great (non-US) food cities will be the first to open an authentic "Canadian Restaurant," Paris, Amsterdam, Dubai, Tokyo, Sydney, Singapore, Geneva, Shanghai, Berlin, etc. My money is on Tokyo or Amsterdam. Tokyo because they are taken-in by fads there, and Amsterdam because it was the first city in Europe to open an authentic Mexican Restaurant, and because it has easier access to Canadian Ingredients. Either way, I'll be there on opening day, cash in-hand, with my mouth open and my tongue hanging out.
As a Canadian myself... you guys forgot Coffee Crisp bars! (I’m from Saskatchewan and Saskatoon is our largest city!) And the closest thing Americans have to a Butter Tart is the Pecan Pie (as they are both in the “chess Pie” family. Watch Good eats special Count down to T Day for the history of pecan pie. some of these pronunciations/stereotype Eh is almost comical... at least you didn’t butcher Saskatchewan. 😉
I'll take every opportunity to argue that a Mr. Big is superior to a Coffee Crisp, partly for vlue, partly for flavour, and partly because Nestlé's horrifically unethical business practices make me boycott their products, no matter how mouth-watering.
As a person who grew up in MTL, and had the pleasure of Living in the Canadian West, now living in Arizona, I was intrigued with this Video. I will not comment on pronunciation of a few of the French food items, sorry I found it funny, but a for effort. Bottom line this video made me hungry, it also rekindled very found memories, and a true want to visit home again. Thank you.
I would just like to add a caveat for anyone who moves to the West Coast from the Prairies and rejoices at finding saskatoon bushes. They don't taste the same here. I grew up with saskatoon pies and jam and was very disappointed to discover that the berries here are very dry and tasteless. I also really miss chokecherry jelly. The Coast definitely has its compensations, though.
Love chokecherry jelly is the best. So good on a monte Cristo. I have a Saskatoon Bush n my back yard, I was told to heap pine needles at the base...gave it lots of water last year and it seemed to improve the flavor. Still not as juicy as the ones in Saskatchewan.
Yes the Niniamo bar I’ve had great ones and really bad ones here is how I like it soft My mother gave them to my nephew before his teeth were in. Sometimes you buy them and the top layer is such a hard chocolate when you bite into it takes force
Wait, butter tarts are distinctly Canadian? I mean, I grew up here and I suppose never saw them when I was living in Europe or Tennessee, but I never realized they were actually Canadian specifically.
the beaver tail is a Canadian national treasure??? I've lived all over Canada (military family) and the only place that I have ever heard of a beavertail is Ottawa.
I lived the first 10 years of my life in Alberta and never heard of beavertails until I moved to Quebec (we lived about 40 mins from Ottawa). Funny enough I don't recall having any poutine in Alberta either.
Saskatoon berries are also called service berries. They're not really like blueberries besides their colour (kind of) and size. They are more closely related to apples and, honestly, taste more like a tiny bite of a non-tart apple (kind of like a red delicious, but better) if you think about it.
As a Canadian I can approve this video 100% if you haven't already tried a butter tart go get a six pack! Emm things are to die!! (And yes you'd probably eat all six there's no control for such things)
Poutine and butter tarts. Take it from this American, go to B&D Chip Stand in Temagami, ON. I was a teenager in the 80s when Betty use to male butter tarts out of her house. Had my last one in 2015 from the stand. My folks owned cottage on the lake.
good to know, I recently met a Brazilian girl and we hit it off very well, she made me Brazilian Stroganoff (WAY better than the egg noodle stroganoff that most Canadians/Americans know) and I made her Fraldinha na mostarda. we got drunk the other night and I wanted to order pizza and fried cheese curds, she said just order the pizza and she made me bolinhas de queijo. y'all have some really good good food, I'm gonna try to make Vaca atolada next
I live in the BC interior and some of these foods are very regional. Butter tarts and Nanaimo bars are everywhere but I've never seen a Beaver Tail or Sugar pie. Good luck on finding Montreal Smoked Meat and even worse Montreal style Bagels.
Saskatoons grow wild on CO's Front Range too, but good luck getting any because everyone snatches them up as soon as they ripen. You'll see the grass all tramped down in a circle around every Saskatoon tree.
Def want to try several of those sweets. Can't believe I missed all this on my trip to Vancouver! All I've had so far are poutine (pretty good) and Montreal smoked meat (not to my taste).
god I miss the Nanaimo bars... there was a time when robin hood (a food company) was making Nanaimo mix kits that allowed us to make some quickly. but they somehow stopped making them it's been years since I last saw one made too.
McCains also stopped offering frozen fiddleheads. Now you have to blanch and freeze your own if you want them outside the two weeks in May they are available fresh.
Hell, even with Maple Syrup, I've found that it's not even that much consumed passed Manitoba. Something like 70-80% of the syrup production is in Quebec so Maple Syrup is probably as native to local Albertan cuisine as it would be for an American... not at all
It's pronounced 'Tor-tee-air' (spelled phonetically). Also, a lot of these are Quebec-based dishes. Harder to find in other provinces, so not really 'Canadian' as much as provincial specialties.
Wrong, not hard to find in any province in Canada, The best poutine I have had was in Vancouver, and butter tarts, well just about anywhere just like every one of these dishes, Who cares what province they were first made. Canadian is Canadian.
Tourtiere (French Canadian meatpies) were originally made with a bird known as "la tourte" (Passenger pigeons), a wild pigeon that once turned the sky black as it flew by... They were so easy to catch that they were eaten to extinction (The last one died in the San Diego zoo, during WW1)
