#Original Fried Cheese Curds

[rabbitcruiser]

National Poutine Day

In Canada, particularly in Quebec, poutine is a staple food, if not  also an iconic one. It has become a popular food in America as well as  in other countries, and we celebrate it today, on National Poutine Day.  Standard poutine is made up of fresh-cut french fries, squeaky fresh  cheese curds, and brown gravy, but there are many variations of the  dish. Among other possibilities, the name may have come from the word  "pudding," which is spelled pouding in French, or from poutine,  which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the  French-dominated regions of Quebec and New Brunswick, but as "poo-teen"  elsewhere.

According to the most widely known and accepted story, poutine was  first served at L’Idéal (Café Ideal)—a restaurant that later changed its  name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town  of Warwick, in Arthabaska County, Quebec, a town known for producing  squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds  on top of his fries. The restaurant owner, Fernand Lachance, supposedly  replied, "Ça va faire une maudite poutine," which roughly translates to  "That's going to make a dreadful mess." A variation of the story says  that Lainsesse asked for the curds and fries to be thrown together in a  paper bag, upon which Lachance looked into the bag and said, "This is  poutine." The dish started being sold in a bag and soon caught on.  Patrons began adding ketchup and vinegar to it. In 1963, Lachance began  serving it on plates. Customers soon noticed that the fries got cold  quickly, so Lachance added gravy to keep them warm.

According to another story, poutine was created by Jean-Paul Roy,  owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec.  He had been serving a dish of gravy and french fries called patate-sauce  since 1958, and in 1964 noticed that some of his diners were adding  cheese curds to it. He soon added a dish that contained all three  ingredients and named it fromage-patate-sauce.

No matter how poutine got its start, it soon could be found being  sold as street food in Canada. By 1969 it was being sold in Quebec City  at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it  was being sold in Montreal by 1983. By the early 1980s, it had become a  widely popular street food in Ontario and Quebec.

It made its debut in Canadian chain restaurants in 1985, appearing on  the menu at Frits, a now-defunct Quebec-based chain. By the 1990s,  poutine had reached mass popularization in the country, after its  inclusion on the menus of other chains. It first appeared on a Burger  King menu in 1987 in Quebec, and soon spread to other locations of the  chain. The same happened with McDonald's in 1990. Canadian fast-food  chain Harvey's debuted it on menus across the country in 1992.

But poutine wasn't to remain only as street food and fast food. By  the early 2000s, it was appearing in high-end Canadian restaurants. It  was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it  was topped with foie gras. Other high-end Montreal restaurants followed  suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.

Some Canadian restaurants have made poutine their main focus. La  Banquise in Montreal began serving it in the 1980s. They started with  the standard version and an Italian version with bolognese sauce instead  of gravy. They have since expanded to serving 30 types. Smoke's  Poutinerie was started in Toronto in 2008, the first poutine-only  restaurant in that city. Other poutine-only restaurants that followed in  Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.

Poutine made its first foray into the United States in New Jersey and  New York, where a variation of the recipe called "Disco Fries" became  popular. This version substituted mozzarella or cheddar cheese for the  curds. Poutine has since become relatively common in the States, and  took hold in other countries as well, such as the United Kingdom and  Russia.

As mentioned, there are various types of poutine besides the usual  french fries, cheese curds, and gravy combination. Different types of  potatoes, cheese, and sauces can be used. Italian poutine may use  spaghetti sauce instead of gravy; veggie poutine is made with mushroom  sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.

Festivals devoted to poutine are held across Canada throughout the  year. Montreal, Ottawa, and Toronto are some cities that hold them. On  National Poutine Day, events are held and specials are available at  restaurants in countries like Canada and the United States. For example,  My Meatball Place in Toronto has given away free samples of meatball  and vegan poutine, and The Hops Spot in Syracuse has offered half-price  poutine. With so many types of poutine—and so many restaurants that  serve it in some parts of the world—there is no reason to remain hungry  on National Poutine Day.

How to Observe National Poutine Day (Canada)

Here are some ideas on how to celebrate the day:

Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.

Check if there is a place near you that serves poutine.

Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.

Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.

Eat some poutine at Harvey's or at another fast food restaurant in Canada.

Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.

See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.

Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.

Source

[exhausted-archivist]

The Foods of Dragon Age: The Veilguard

This covers all the new foods mention in the game, unless noted otherwise, these foods are considered universal as they don't have a specific place of origin mentioned.

New Ingredients:

Alubia carilla - Antivan, aka blacked eyed peas

Antivan Lemon Thyme

Apricot

Cheese Curds

Chocolate, Dark

Clinging Morsel - a hearty fungus that is common in rural cuisine

Cow Heart

Cream, Heavy

Dragon's Bounty - known for its health benefits, it has tough green skin that opens and reveals dozens of tart arils.

Dragon Pepper - Rivain

Dragon Root

Dwarf Spice Collection - contains eight different spices.

Flax Seed

Figs, Purple

Ginger Root - a popular ingredient in Qunari cuisine

Gingerwort Truffle - common in the Anderfels and the Arlathan forest. When made into a tea it can have some magical side effects.

Green Cabbage

Horned Melon

Human Spice Collection - a collection with two spices

Kale

Lineseed

Mangos - Tevinter

Melon

Nocen Bass - a hearty denizen of the Nocen Sea

Nocen Shrimp

Olive Oil - Antivan

Pineapple - Tevinter and Rivain

Potatoes, New

Potatoes, Sweet

Pumpkin, Warty

Rialto Trout - a fish featured in both Antivan and Rivaini cuisine

Rivaini Pitaya - a colourful fruit with a sweet, delicate flavor. Though pitaya refers to dragonfruit family, the fruit doesn't look like dragonfruit.

River Salmon

Saffron

Sea Bass

Seere Peppers - Rivaini

Short-grain Rice - Antivan

Spearmint

Spicy Spice Collection - contains fourteen jars

Spring Onions

Striped Cod

Sugar, Brown

Sweetmelon

Tomatoes, Cherry

Vinegar, Dark

Vinegar, White

Walnut

Yam

New Foods:

Aged Antivan Cheese

Antaam Provisions

Antivan Dressing

Antivan Seafood Soup - uses sea bass, nocen shrimp, striped cod, squid, saffron, and salt

Apple Cake - Fereldan

Apple Cheesy Butter Noodles - Fereldan, a recipe made by Harding

Apple Dumplings - Fereldan

Apricot Liqueur

Armada Special - a Rivaini sandwich comprised of meat and cheese, it can have greens, pineapple, and more meat and cheese added. Or one can make it "Nevarran" meaning vegetarian.

Bran Cookies

Breaded Cheese Wands - Rivain, sticks of cheese breaded

Breadstick

Bronto Steak

Bug-cakes

Candied Sage Leaves - a popular Nevarran snack

Carta Fries - a Riviani dish, served as a side

Cheesy Toast

Chocolate Covered Strawberries

Churro - Antivan

Cider Porridge

Citrus Bagna Cauda - Antivan, a citrus sauce with anchovies

Coffee Ice - a frozen Minrathous treat, served with cream and toffee sauce on top. It is "like snow" but tastes of coffee

Cucumber sandwich

Dalish Seafood Soup

Deep Roads Crispers - a Rivaini dish

Demon-hair pasta

Eel Soup - Qun

Elderberry Pie - served in Ferelden and Tevinter

Elfroot Jelly

Fish Head Stew - Qun

Fish of the Day with Pear Slaw - Tevinter

Fish-fry

Free Marches Mash-up - a Rivaini dish

Fried Bread

Fried Bread with Herbs

Fried Leeks and Potatoes

Fried Peppers

Fry-bread - Tevinter

Gooseberry Pie

Gravy on Fish

Greens - salad

Greens with Antivan, Orlesian, or House Dressing

Griddle Cake

Grilled Fish Kebab

Grilled Halla - Dalish

Grilled Skewerd Squid

Grilled Treviso - Antivan, a fish named after the city

Grilled Treviso with Citrus Bagna Cauda

Hal's Fried Fish - Tevinter

Halla Cakes - Dalish

Ham and Herbs

Ham and Jam Slam - a Fereldan sandwich comprised of toast, butter, ham, and jam. Made by Harding.

Hazlenut Torte - Nevarran

Honey Cake with Figs - Tevinter

House Dressing - a Rivaini dressing

Isskap - a Qunari dish, that uses melons

Jam Pudding - Fereldan

Jam Tart - Fereldan

Jam, Apple

Jam, Cherry

Jam, Strawberry

Khachapuri - Tevinter, there is a three cheese variety

Lavender Cream - Antivan

Mince Pie

Mutton Stew - Fereldan

Mystery Stew

Nevarran Tomb Cheese

Non-Seafood Paella - Antivan

Noodles and Gravy

Nordbotten Cream - made of brined sheep's milk from Nordbotten

Orange Liqueur

Orlesian Dressing

Orlesian Sauce

Pasta Made of Peppers and Oil

Peanut Butter and Sausage Special - Tevinter

Pear Slaw - Tevinter

Peppered Steaks

Poached Crustaceans - Tevinter

Pork Dumplings - Fereldan

Pork Hand Pies with Fresh Herb Sauce - Tevinter

Potato Stew

Poutine

Rarebit - Nevarran

Raw Oysters on Ice with Lemon and Mint - Tevinter

Rhubarb Pie - Tevinter and Fereldan

Roasted Cabbage

Roasted Cabbage and Gravy

Roasted Chicken

Roasted Chicken Salad

Robust Loaf - a crusty, wholesome brown bread

Rolled Noodles

Salted Meat, Halla

Sauced Eels - Qunari

Sausage Sauced with Nut Butter Stuffed in a Bun - Tevinter

Savory Pie with Spinach - Tevinter

Scorpion Pasta - Tevinter

Scrambled Eggs

Scrambled Eggs and Gravy

Sea Monster Kebab - Rivaini

Seafood Paella

Seleny Ham - Antivan

Smoked Trout

Souffle

Spiced Fried Lentils - Tevinter

Spiced Porridge

Spit-Roasted Nug - Tevinter

Strawberry Tart

Street Meat

Sugar-biscuit Candy

Tarta de Limon - Antivan

Taste of Ferelden Bread and Cheese Spread

Tentacle Salad - Tevinter

The Divine's Hat - An Orlesian soft cheese molded to resemble the Divine's crown.

The Revered Mother's Knickers - Fereldan

Treviso Ham - Antivan

Turnip Stew - Fereldan

Vanilla and Nutmeg Tart

Venison Souffle

White Sauce

Wild Meat and Mushrooms - Dalish

Yam and Jam Slam - a Fereldan sandwich comprised of toast, butter, yam, and jam. Made by Harding.

Zeff's Fried Fish

New Drinks

Andoral's Breath - a type of coffee common in Treviso

Antivan Heritage Brandy

Antivan House Wine

Aromatic Coffee - Antivan

Assembly Ale - Dwarven

Cioccolata Calda - Antivan

Daisy Fun-Time Lemon Gin - Antivan, a juniper spirit flavoured with local flowers and fruit.

Dew of the Dales - Elven, Antivan. Spirits for the spirited, an elven elevation of the brewing arts only sold in Antiva.

Dock Town Homebrew - Tevinter

Dragon Piss Ale

Dwarven Stout - an Orzammar recipe, brewed by the dwarven Ambassadoria

Fire Brandy - used to flambé desserts

Ginger Tea

Gingerwort Truffle Tea

Grappling Hook - a white liqueur with hints of elderflower. Served with three coffee beans

Halla Milk

Kirkwall Select 9:36 - after the Kirkwall Rebellion, few barrels survived.

Lavender Tea

Lemon Gin - Antivan

Minrathous Red - hints of plum and spices

Minrathous White - a light and refreshing drink for humid Tevinter summers

Nevarran Red

Pomace Brandy - Antivan, brandy made from the pomace leftovers of wine making

Qun on the Rocks - Antivan, rum is matched with salt water and presumably seasonal fruit from Par Vollen.

Rivaini Moonshine - home-distilled Rivaini moonshine not for the faint of heart or stomach

Starkhaven Lager

Teven Lager - popular Dock Town amber brew

Vint-6 the common Red - thick and sweet, it is served by the sip. Tradition says that the more who partake, the greater the fortune

Vyrantium Brandy

[fireandiceland]

Hetalia characters with dishes typical for their country - part 1 (part 2 here)

Italy: Maritozzo (cream bread) -> This Roman milk bread is said to be dated back to times of Ancient Rome. The baked good is filled with generous amounts of whipped cream and somtimes decorated with fruit or pistachio. Young man also used it in courtship by hiding jewellery or a ring in the filling.

Germany: Breze(l) mit Schokolade (chocolate dipped pretzel) -> A baked pastry with sweet or salty toppings, best known for its distinctive symetrical, knotted shape. Dipped in chocolate the soft pretzel is a popular snack at funfairs and markets, but there are also small, crispy pretzels that are to be eaten like crisps/chips.

Japan: 和菓子 (wagashi; plant based sweet) -> Originally meaning "Japanese confectionery" the term now refers to a traditional dessert made from plant based ingredients. It's artful shapes are influenced by season, nature, or even poetry.

France: Quiche Lorraine -> A savoury tarte traditionally made with a filling of eggs, heavy cream, ham, and bacon. Today cheese is often added, though it is controversial among professionals. (In the drawing there seems to be leek added too which is not mentioned in the original recipe either.)

England: Scotch Egg -> Supposedly inspired by the Indian nargisi koftas, this dish consists of a hard-boiled or soft-boiled egg wrapped in pork (sausage meat) which is coated in breadcrumbs and then baked or deep-fried. Often served in pubs and a popular cold snack as well.

America: Hamburger -> A popular fastfood consisting of a patty (traditionally made from ground beef) between two halfs of a sliced bun. There are countless variations made with all kinds of additional ingredients and condiments, including expensive high-end versions with edible goldflakes.

Russia: пирожки́ (Pirozhki; stuffed bread) -> This popular street food is a baked good made from yeast-dough is typically boat-shaped and filled sweet or savory with meat, vegetables, fruit, jam or tvorog (an Eastern European fermented milk product with a consistency similar to curd cheese)

China: 小籠包 / 小笼包 (Xiaolongbao; steamed bun) -> Steamed dumplings made from leavened or unleavened dough traditionally filled with minced pork, traditionally eaten for breakfast. The top of the dumpling is closed by folding and pinching it. Authentical dumplings have at least 14 folds, preferably 18.

[strid3rofthen0rth]

Twisters: A review by a very nostalgic Twister old guy from the 90s.

I met up with the boys beforehand. 2 beers, an order of deep fried cheese curds. Keep it respectable.

We loved Twister back in the day. It was a staple in the college house VHS tape pile

This new one is a fun actioner

The main scientific conceit is preposterous, in line with the original. Respect.

There's a little Dorothy fan service

The 90s version used more animal growls for tornado sounds. That was better.

There's no Dusty. If you know, you know.

I love me a band of ragtag misfits. This one doesn't have that, much to its detriment

Soundtrack: Mark Knopfler and Stevie Nicks will always be better than whatever this modern country music bullshit is

Maura Tierney. Yes, hi, hello.

7.8/10 Go see it

Rest in peace Philip Seymour Hoffman and Bill Paxton. "It's the Extreme! A manly handshake ensues."

Go see it. Good fun

[mariacallous]

Noodles and cottage cheese was the defining dish of my childhood. I think of it as the Eastern European version of boxed macaroni and cheese — a culinary staple of youth. Whenever I bring up noodles and cottage cheese in conversation, it always elicits a strong reaction: either there is an immediate enthusiastic nostalgia associated with it, or instant confusion and/or disgust. I’ve found little neutrality on the subject.

The polarity of responses inspired me to do more digging on the subject of this dish’s origins. At first, I thought noodles and cottage cheese must have started out as deconstructed kugel. Sources cite that noodle kugel originated in Germany about 800 years ago. The point at which cottage cheese entered the picture remains unclear. There is no evidence that kugel birthed noodles and cottage cheese or vice versa. In fact, in our home we had noodles and cottage cheese, but we never had noodle kugel. While the origins of the dish are murky, noodles and cottage cheese is still fairly commonly eaten across Eastern Europe in and out of Jewish kitchens from Poland, to Hungary, to Russia. Both my parents grew up in the former Soviet Union, and both remember being fed this dish, albeit with farmers’ cheese (a close cousin of cottage cheese). In the United States it can be found being prepared in many Jewish American kitchens, even in the homes of families that have lived here for a few generations.

In Yiddish, the dish is called “lokshen mit kaese,” and you can track down recipes made with homemade lokshen (noodles). That said, recipes are generally scarce and arguably they’re not needed. The dish’s essential components are obviously noodles and cottage cheese; but preparations vary with the addition of fried onions, or sour cream, or butter, or copious amounts of black pepper. In non-kosher cases you’ll find that bacon is often added. The type of pasta that is used is up to the cook. You can make it with bow-ties, macaroni, penne, fettuccini or whatever you prefer. It tends to fare best when made with a pasta shape that has nooks and folds that can grip onto the cottage cheese, and with a cottage cheese that is smaller in curd.

When I was growing up, my mom would make noodles and cottage cheese several times a week, and often the leftovers went into a Tupperware for my lunch the next day. She had a unique style of making this minimalist dish. Her preferred noodles were penne or fusilli, and her preferred technique was to drain the pasta, add it back to the hot pot, add cottage cheese, and lastly she’d add tons of grated Parmesan – her not-so-secret ingredient. She would stir everything together until a makeshift cream sauce formed around each noodle. She developed a reputation among my friends for making the best noodles and cottage cheese.

It wasn’t just at home that I enjoyed this dish. I vividly remember my first sleepover at a friend’s house. We never actually went to sleep, and her parents came into her room multiple times to scold us for giggling and staying awake. The next day we groggily played until we were fed lunch. We sat down to the table and were served big heaping bowls of noodles (shells) and cottage cheese. After a sleepless night, being served such a familiar dish away from home was instantly comforting. I ended up spilling the entire contents of the bowl all over my lap and onto the floor, much to the chagrin of my friend’s parents. This was not the first time shame was linked to this dish.

I grew up going to Jewish day school, but for high school I attended a public school that had only a handful of Jewish students. It was there that I uncomfortably learned that not everyone thought noodles and cottage cheese were so great. I’ve always been curious about food that can bring us shame and comfort in equal measure: I’ve often found that foods that we were mocked for eating when we were young are often the source of great pleasure as adults. Those of us who come from immigrant families might have been made fun for our family’s “strange” or “smelly” foods. By and large, immigrant food tends to be food that has come from necessity. We use what we have and make the most of it; that includes organ meat, all the fish parts, funky flavors, strong spices, fermented vegetables and inexpensive dairy products. And that same food that we might get teased for is often the food that we love the most. OK, so noodles and cottage cheese is not nearly as daring as a fish head stew or a cow tongue sandwich, but it’s still not a mainstream dish.

Why do so many people think it’s so strange? Is it cottage cheese’s inherent bad rap? Is it due to mixing something cold with something hot? Is it the lack of flavor? I needed to make it again, and I needed to make it for someone who had never tried it before. Conveniently, my husband never grew up eating noodles and cottage cheese.

I went to the store and picked up a container of small-curd 4% cottage cheese and a box of bow-tie pasta. Once the pasta was cooked and drained, I put it back in the hot pot. The second the cottage cheese touched the bow-ties, a familiar smell hit me, taking me back to my parents’ kitchen. I instantly got hungry. Stirring the cottage cheese into the noodles, a sauce started to form. I seasoned it with generous amounts of salt and pepper, and a spoonful of sour cream. I filled two small bowls, and while still standing over the stove my husband and I took our first bites. For him, a fan of both pasta and cottage cheese, it was clearly disappointing. “That’s it? I don’t know about this…” he thoughtfully chewed. But he kept eating. He finished the small bowl, and then he had some more. That’s when I realized part of the appeal of noodles and cottage cheese: It grows on you. On its own, it’s not very exciting, but its cumulative effect is satisfying. For me, I took that first bite and instantly felt warmth. It tasted like home.

[mad-hunts]

What does Barton enjoy when it comes to food? Favourite meals, snacks, desserts, ect?

Hi, @oculusxcaro! Thank you very much for the ask!! It really warms my heart that you're interested in Barton enough to ask me questions about him, honestly {: But let me go ahead and stop dilly-dallying here!

One of the things that you should know about Barton is that he LOVES to cook and by extension, he also loves food, so he has multiple favorite meals / snacks / desserts. But let me get started with one of his main loves... and I say that only partially jokingly, haha. Chicken curry, specifically the kind that a certain indian restaurant in gotham makes called the Seven-Fold Bistro, is something you will catch him eating often as Marcy actually introduced him to this restaurant and got him to meet the owners. So, now he is friendly with them and they seem to like him, since he comes in a lot / he is very respectful to them. But yeah, that is his first favorite meal to have.

His second favorite is Goulash, because god, could Winslow make a good Goulash whenever he was staying with him. If you're not familiar with the dish, it originates from Hungary and is basically a stew that has Meat, stock, macaroni noodles, vegetables (particularly green peppers for Winslow's version), paprika, and spices in it. The fact that it always makes a lot of food is another reason why Barton likes it, as him and his kids will have leftovers they can eat for days. Lastly, french onion soup is his final favorite meal. It's honestly one of the foods that kept him from not being absolutely starving all the time through college, as a lot of college students are notorious for being broke due to the high costs of university + other factors, so it holds a particularly sentimental place in his heart.

I could only think of one favorite snack for him, though, and like any good Quebecker ( I'm kidding, I'm kidding lol ).... that is Poutine. I'll give you a brief description of it just in case any of you haven't heard of it. Poutine is basically a food that consists of french fries and cheese curds that are topped with a brown gravy. Some might consider it a meal, but Barton typically eats it as a snack, though Barton has vowed to only eat it whenever he ventures outside of gotham because the Poutine there, quote unquote, " tastes like a budget version of the real thing. "

As for his favorite desserts, Barton does happen to have a couple and I mean exactly two. Cheesecake and Chocolate Lava Cake. Chocolate Lava Cake because, well, it is so damn delicious in his opinion and Cheesecake because he once went to this medical conference where one of his fellow M.D.'s brought this red velvet Cheesecake to it + shared it with him and let's just say that after eating that, if Barton died right at that moment, he honestly wouldn't even care. He would die happy ( LOLL ). And I know you didn't specifically ask a question based on his relationships with other people, but it's kind of funny because he literally initially stayed in contact with this doctor ever since so that he could get a taste of it again every once in a while.

Which, she is pretty aware of and jokes about around him. I mean, he still cares about the Cheesecake, but he has come to like her as a person as well and the delicious cake she makes is just a bonus to her being a good friend to Barton now to be honest. Though there we go! I hope I fully satisfied your curiosity with my answer, and that you are happy with it. Thanks again!! ((:

[atotaltaitaitale]

.

Canada = Poutine

Visit Canada = Try Poutine

The end.

Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention. For many years, it was used by some to mock Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada. As such it has been called "Canada's national dish", though some critics believe this labelling represents cultural appropriation of the Québécois or Quebec's national identity.

[books-are-escapes]

s/o to @musesownmymind for tagging me 🥰

favorite colors: lavender, light blue, periwinkle, baby pink & turquoise

last song i listened to: slipping through my fingers by meryl streep and amanda seyfried

the song stuck in my head: fast cars and freedom by rascal flatts

three favorite foods: ice cream, fried cheese curds and shredded beef brisket

the last thing i googled: “jessica lowndes” (please ask me what a dinkleberg list is, i just found out about it and i can’t quit giggling)

dream trip: italy and greece, europe in general

anything i want right now: i want school to be done, homework is kicking my butt but like i love my classes… ya feel? 😂 i also want snuggles 😗✌🏼

i tag @that-one-random-writer @discount-shades

[purplewinterstache]

I'm not even surprised about the existence of Poutine (a dish consisting of french fries and cheese curds topped with gravy).

I'm just more surprised that the food originates from Canada because the recipe sounds American as fuck.

[flecks-of-stardust]

I see it is time to teach you about the Canadian Treats And Snacks

Ketchup Chips - potato chips with a salty tomatoey dust on them, they're okay-ish but I prefer all dressed

Poutine - originally just frenchfries with gravy and cheese curds, but now you can get themed poutine (instead of gravy you can now get it with pulled pork, sometimes a taco themed one w ground beef n salsa, chili on top is a common one too)

Nanaimo Bars - A three-layered dessert often sold at bakesales or eaten during christmas. The bottom layer is like a soft cookie with chocolate and coconut (and sometimes nuts), the middle layer is like a custard, and the top layer is a very thin layer of milk chocolate! They're then cut into rectangles or squarwa.

Maple Syrup - tha syrup from tha maple tree, thicker than other syrups (in girlguides, canadian girl scouts, its common to get a clean sheet of snow and roll the snow up on a popsicle stick along with maple syrup to make like a frozen syrup popsicle)

Beaver Tails - fried, airy dough that's in the shape of a beaver tail. Often surved with icing sugar or cinnamon-sugar on top! It's our fair food!

Fry Bread - fry bread is just bread made by frying it in a pan, it can be eaten with sweet foods like honey or jam OR it can be eaten with beef and vegetables. Fry bread has a very complicated history too. If I remember correctly, it was introduced to the Navajo by the colonizers when forcing them to move territories. It kept them from starving, but deprived them of needed nutrients. It's still made today, though i haven't had it myself.

Canada Dry Gingerale - a white pop (or "soda") that's similar to sprite but it's better, it's like the ultimate mixer

Coffee Crisp - a chocolate bar with wafers in it and a slight coffee flavor. In the UK, they have the same thing made by the same company but its called "Toffee Crisp" and its just the same but toffee flavored.

Hawkins Cheezie - similar to cheese puffs but crispier and crunchier and the cheese flavor is overpowering (in a good way some how)

Hawaiian Pizza - This is just pineapple and ham on pizza, which I thought was an American food?

oh these all sound fantastic honestly. and yeah i think hawaiian pizza is an american invention? honestly i don't know lol. i did know that one and a few others, but beaver tail had me completely stumped.

[rabbitcruiser]

National Cheese Curd Day

National Cheese Curd Day was created by Culver's, a fast-food restaurant that started in Wisconsin that is located mainly in the Midwest, that as of 2020 has restaurants in 25 states. One of their most popular menu items, their cheese curds, are made with white and yellow Cheddar cheese. The fresh cheese curds—which they source from LaGrander's Hillside Dairy in Stanley, Wisconsin—are breaded with their signature blend of herbs and spices and then deep-fried. Culver's sold over 17.7 million orders of cheese curds in 2015, and over 28 million orders in 2018. During the month of October, when they hold National Cheese Curd Day, they offer chances for people to win cheese curds and other prizes. They've even given away a year's supply of cheese curds as their grand prize.

Cheese curds are popular in the Midwest, particularly in Wisconsin. They also are common in Quebec, Canada. Cheese curds are fresh, made by separating the curd from whey during the cheese-making process. Instead of going through the whole process, where a block of cheese is made, a solid curd of cheese with a milky flavor is formed. Cheese curds are mainly made of young Cheddar, either white or yellow, although some are made from mozzarella, Muenster, Colby, or Monterey Jack cheese. Fresh cheese curds are moist and rubberlike and will squeak when eaten when their elastic protein strands rub against tooth enamel. They begin losing their squeakiness after 12 hours and are no longer considered fresh about two days after being made. They are rather mild in flavor with a bit of saltiness and are often flavored with dill, garlic, spicy Cajun, taco seasoning, ranch, or jalapeno.

Cheese curds are commonly eaten as a snack or appetizer. Not only can they be eaten fresh, but they can be deep-fried, after being covered with a breading or batter—sometimes a beer batter. They are often then dipped in marinara sauce, ketchup, or ranch dressing. Deep-fried cheese curds are popular at state fairs, carnivals, and bars. They are also common at some fast-food restaurants, Culvers and A&W being two that offer them. Cheese curds are also used to make poutine. No matter if you eat deep-fried cheese curds at Culver's today, or enjoy them somewhere else or made in another manner, you are sure to find National Cheese Curd Day most enjoyable!

How to Observe National Cheese Curd Day

Some ways to observe National Cheese Curd Day include:

Pick up some cheese curds at Culver's. Watch their social media accounts for chances to win cheese curds and other swag.

Have some cheese curds at another restaurant, at a bar, or at a carnival or fair.

Pick up some fresh cheese curds at a store or shop, or make your own.

Make your own deep-fried cheese curds.

Plan a trip to the next Cheese Curd Festival.

Source

[yaoist]

#i love you superman i love you batman i love you spider-man i love you comic books#i love you american chinese food i love you american mexican food i love you american sushi#i love you marx brothers i love you buster keaton i love you cole porter#i love you rattlesnakes i love you armadillos i love you moose i love you grizzly bears i love you roadrunners#i love you orca whales i love you salmon i love you black widow spider#i love you jewish delis and soul food and greasy spoon diners

#I love you county fairs and unhealthy fair food#I love you northeast fall forests#I love you urban food diversity#I love you skeleton in a suit man that gave me a flyer for a restaurant in chinatown in nyc that one time

#i love you ursula k le guin i love you shirley jackson i love you long stretches of interstate 80 passing by open fields and sky#i love you stephen sondheim

#i love you jazz music i love you sandwiches i love you breakfast tacos i love you pre-2001 country music

#i love you california summer nights#i love you california poppies and western fence lizards#i love you sf bay fog#i love you monterey bay cypress trees and sea critters#i love you joshua trees#and so much more

#I love you floribbean food!!#I love you cornbread served as appetizers for public dinner events!!#I love you first friday celebrations!!#I love you cornhole/bag toss games!!

#I love you apple picking and hot apple cider

#I LOVE YOU NASCAR. SPORT STARTED BY RUNNING FROM COPS THAT HAS KEPT THE SPIRIT OF THAT ORIGIN TO THIS DAY#i love you gilded age i love you roaring twenties i love you slushies and corn dogs and popcorn and chili con carne and regional variants#of all of the above. i love you regional infighting over dumb shit i love you hurricane parties i'm#i love you rock and roll and soul and jazz and dixie and soulful and true country. i love you american folk stories#i love you john henry and paul bunyan and his great blue heifer and bigfoot and mothman

#I love you grilled sweet corn and fried cheese curds and jazz music#I love you Octavia Butler and Shirley Jackson#I love you marching band

anyways (I say this as someone who is deeply critical of the united states government, military, unchecked capitalism, police, etc) I am SICK of people treating america as if it has no cultural value or positives so….. I love u 85 million acres (bigger than italy) of national parks. I love u harlem renaissance. I love u groundhogs day. I love u sweet tea and fried chicken and jambalaya. I love u apple cider donuts and maizes on crisp autumn days. I love u 95k miles of coastlines and new england fisherman and hand knitted sweaters. I love u halloween where millions of people dress up and give candy to strangers and carve jack o’lanterns. I love u small talk and small towns and potlucks and bringing over casseroles to your struggling neighbors. I love u cowboys and ranch hands and arizonian cactus. I love u appalachian trail and dirtbikes and divebars. I love u sparklers and fireflies. I love u mark twain and toni morrison and emily dickinson and henry david thoreau. I love u rock n roll i love u bluegrass and hippies i love u jimi hendrix and nirvana and CCR and janis joplin. I love u victorian houses and jonny appleseed and john henry and mothman and bigfoot. I love u foggy days in the pacific northwest and neon signs and roadside attractions. I love u baseball and 1950s diners and soft serve. I love u native american art and pop art and poptarts. I love u blue jeans and barbecues and jazz musicians 

[thornyrose463]

National food tag game 

I decided to create a tag game. 

Rules: Say which country you’re from. Make a list of foods from your country that you think everyone should try. Write a description of each food. Tag as many people as you like. 

I’m from Canada. Here’s my list of foods from my country that I think everyone should try. The pictures are not mine. I found them on Google. All credit goes to the rightful owners. 

Poutine

Poutine is a dish consisting of French fries, gravy, and cheese curds. It emerged in the Canadian province of Québec in the late 1950’s, though its exact origins are uncertain and there are several competing claims regarding its invention. 

Donair

The donair originated in Halifax (the capital city of Nova Scotia, the Canadian province I’m from) in the early 1970’s. Donair meat is made from spiced ground beef sliced off a rotating cone. The toppings typically include chopped onions and tomatoes, while the distinctive sweet sauce is made from condensed milk, sugar, vinegar, and garlic powder (optional). All of these ingredients are wrapped together in a soft white pita.

Garlic fingers

Garlic fingers are an Atlantic Canadian dish, similar to a pizza in shape and size and made with the same type of dough. Instead of being cut in triangular slices, they are presented in thin strips, or "fingers". They are often accompanied by pizza and dipped in donair sauce. 

Lobster roll 

The lobster roll is a dish native to New England and Atlantic Canada. It can be served hot or cold. It is typically made with lobster knuckle, claw, and tail meat. The meat is served on a grilled hot dog bun. The filling may contain butter, lemon juice, salt, and pepper, with some versions replacing the butter with mayonnaise. Other versions may contain diced celery or scallion. Coleslaw and French fries are the typical side dishes.

Hodge Podge

Hodge Podge is a stew consisting of milk, cream, butter, and green and root vegetables. It’s essentially a vegetarian chowder, but it occasionally has meat in it. The version of Hodge Podge that I like consists of milk, cream, butter, potatoes, green beans, and carrots. 

Maple syrup

Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter. The starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.

Nanaimo bars

Nanaimo bars require no baking. They have three layers: a graham cracker crust with shredded coconut and cocoa powder, a sweet custard filling, and a chocolate coating. They have been a mainstay across Canada since the 1950’s. They were first made in the waterfront city of Nanaimo in British Columbia. They became even more popular in the late 1980’s after being featured at Expo ‘86, the World’s Fair in British Columbia. 

Butter tarts

A butter tart is a flaky pastry with a filling consisting of sugar, egg, corn syrup or maple syrup, and butter. It’s baked and has a crunchy top. Common add-ins are pecans, raisins, and shredded coconut. 

Butter tarts were common in Canadian pioneer cooking. The earliest published recipe for a butter tart is from Barrie, Ontario. It dates back to 1900 in the Women’s Auxiliary of the Royal Victoria Hospital Cookbook. Another early published recipe was found in a 1915 pie cookbook.

BeaverTails

BeaverTails is a Canadian restaurant chain, specializing in pastries known as BeaverTails, that is operated by BeaverTails Canada Inc. Its namesake product are fried dough pastries that resemble beaver tails. They are topped with sweet condiments and confections, such as whipped cream, banana slices, crumbled Oreos, cinnamon sugar, and chocolate hazelnut. They are also made in savoury variations, such as poutine and hot dogs. 

The chain originated in Killaloe, Ontario in 1978 and opened its first permanent store in Ottawa two years later. By 2018, it had 140 franchise locations in six countries: Canada (the Maritimes, Newfoundland and Labrador, Ontario, Manitoba, Alberta, British Columbia and Québec, where the franchise is called Queues de Castor), the United States (New Hampshire, Michigan, Wisconsin, Tennessee, Arkansas, and Utah), the United Arab Emirates, Mexico, France, and Japan.

Ketchup chips

French fries and ketchup have gone hand-in-hand since the early 1800’s, but the combination really took off in the 1940’s with the rise of fast food and drive-ins. 

Inspired by this classic combo, adding ketchup-flavoured seasoning to potato chips came to be sometime in the 1970’s. Each chip was dusted with tomato powder, garlic, onion, and spices, infusing smoky, salty, and sweet flavours with a tart bite into every crunch. Since then, millions of chip bags have been torn open and devoured by hungry Canadians. 

Although a quintessential Canadian snack, the origins of ketchup chips are mired in mystery, with no one stepping forward to officially take the credit. At its simplest, it’s believed that this snack was invented by Hostess Potato Chips in the early 1970’s and sold exclusively to the Canadian market.

Digging deeper, it appears that the story could be more complicated. An American company in Pennsylvania, Herr’s Snacks, has reportedly been making ketchup-flavoured potato chips since the early 1980’s. A decade later, the Heinz Ketchup company got on board. They’ve since blended the brands to create Herr’s Heinz Ketchup Flavoured Potato Chips.

The bottom line? Although ketchup chips likely hold dual citizenship, it’s definitely a Canadian classic to the core. While the flavour tends to be scarce south of the border, it can be found in almost every Canadian grocery store. Millions of bags are produced each year by Frito-Lay, the parent company of Hostess. They are also sold by smaller Canadian-owned companies like Covered Bridge.

All-dressed chips 

All-dressed is a popular potato chip flavour in Canada. It's a combination of four other flavours: Ketchup, Barbecue, Sour Cream & Onion, and Salt & Vinnegar. 

While the consensus is that the flavour originated in Canada, it is unknown who introduced it first. Yum Yum, a Quebec-based company, is known to have created a variety of the flavour in 1978. The term "all-dressed" and its French equivalent toute garnie originally applied to pizza, meaning "everything on it", “deluxe”, or "the works". The term "all-dressed" extended beyond just pizza and found its way into the world of potato chips. Many early references to the flavour all-dressed are linked to pizza-flavoured potato chips. 

An all-dressed chip called The Whole Shabang is produced by American prison supplier Keefe Group. It became available to the general public in 2016. Frito-Lay began selling all-dressed Ruffles potato chips that same year. In 2024, Co-op Food in the United Kingdom began selling a limited edition all-dressed variety crisp as part of their Irresistible range.

Tagging: 

@gnarly-love

@miyagifangkai2

@freehaydenradio

@fireladybuckley

@fakesocialmediaa

[latestnews69]

Five of Montreal's best poutine spots - according to a local chef

Montreal-born chef Michele Forgione makes one of the best poutines in the city. Here are his top poutine picks in Montreal, from Chez Ma Tante to Ma Poulle Mouillée.

Piping-hot French fries topped with squeaky cheese curds and brown gravy: in Canada's Quebec province, poutine is tantamount to passion. The beloved dish has become emblematic of the province and opinions abound on which curds make the best topping or how the frying method affects the dish.

Legends about its origins are also plentiful. In a 2015 tourism campaign, the town of Drummondville, Quebec, claimed ownership of poutine, declaring that it was invented in the 1960s by self-proclaimed "l'inventeur de la poutine" Jean-Paul Roy of local restaurant Le Roy Jucep. Another legend states that a customer mixed cheese curds with French fries at restaurant La P'tite Vache in Princeville, Quebec in 1966. But the most prevailing legend points to the town of Warwick, Quebec, in the late 1950s, when restauranteur Fernand Lachance of Le Café Idéal exclaimed "Ca va faire une maudite poutine!" ("It will make a damn mess!") when a customer asked him to put cheese curds in a takeaway bag of frites

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[mariacallous]

Hanukkah is a celebration of oil, and any fritter or pancake can honor this celebrated ingredient. My fried treat of choice are oladi, Russian pancakes that are popular across the former Soviet Union. They come in a variety of styles but their batter is most often made with plain kefir (or buttermilk) and a leavening agent, such as baking powder or yeast. When fruit or cheese are added to oladi, they become fritter-like. They are typically cooked in a generous amount of sunflower oil, allowing them to puff up and become fluffy in the center with golden, crisp edges. 

The recipe for oladi first appeared in “Domostroy,” a famous 16th-century Russian book on household matters, but the term oladi comes from the East Slavic word oldaya,which refers to a flat cake of unleavened wheat, that dates back to 1470. Oldaya is derived from the Greek word for oil and is also associated with a Middle Greek oil cake called eladion. While these Russian pancakes may seem distant from the potato pancakes we eat at Hanukkah, the Yiddish word latkes comes from oladka, the Russian diminutive of oladi. 

In fact, early latkes were not made from potato at all, but were instead prepared with curd cheese fried in butter or oil, and likely originated in Italy, not Eastern Europe. Potatoes were not cultivated in Europe until the late 16th century; they became a staple crop in Russia and Poland in the 19th century. Once potatoes were ubiquitous in Ashkenazi communities, latkes for Hanukkah were made with potatoes fried in schmaltz. 

Oladi can be made plainly with flour, but they are also made with potato, carrot, beans, rice or even squash. Sweet oladi are made with apples or raspberries, especially in Ukraine. Like potato latkes, they are traditionally served with sour cream. You can make these apple oladi even sweeter by topping them with fruit preserves, a generous dusting of powdered sugar, or a drizzle of sweet, golden honey.