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BlankIsBeautiful posted:Are you Canadians telling me you've never heard of or been to: If you like Smoke's poutine you are in for a real treat the first time you taste actual poutine. Smoke's is the Kraft Singles of poutine. Next time you're in Canada, go to Montreal (which is amazing for reasons other than fries, cheese curds and gravy) and on your way there stop at a roadside casse-croûte somewhere in Québec and prepare yourself for a life-changing experience.
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Jun 11, 2015 23:55
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Horrible Smutbeast posted:People don't have MSG intolerance or sensitivities, it's a psychosomatic issue like the people without celiacs saying not eating gluten makes them feel better. It's probably something else setting it off or you believing you have it because of one bad experience. If all foods high in glutamates (Parmesan cheese, soy sauce, mushrooms, etc.) set off the reaction, it could well be legitimate, just like people with Celiac disease (and maybe some people with non-Celiac gluten intolerance, the jury's out) have a legitimate problem with gluten. If somebody can chow down on walnuts and Roquefort no problem, though, it's not the MSG in the Chinese food that's causing their headache.
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Jun 14, 2015 02:29
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Samizdata posted:Because, you know, if they were REALLY allergic to it, they would probably die, as glutamic acid is an important neurotransmitter for neural activation. I figure that is pretty much like saying "My car is allergic to gasoline, so I fill the tank with filtered water." Well, there is some thought that excess dietary glutamate may exacerbate seizures in people with epilepsy. It's obviously not as simple as "eat a hunk of parmesan, have a seizure" but in the same way that some people with epilepsy have to avoid caffeine, it's possible that some should also avoid high-glutamate foods. A sensitivity isn't the same thing as an allergy - there are lots of instances in which someone might have a legitimate sensitivity to a substance that's normal or even essential in the human body. Of course there's lots of nonsense around dietary restrictions etc (I say this as a person with legitimate, doctor-diagnosed, I-had-an-intestinal-biopsy Celiac disease) but that doesn't mean that 100% of people claiming a sensitivity to a fad "dietary trigger" are full of poo poo.
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Jun 14, 2015 04:55
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You can get the McLobster every summer in the Maritimes; does the rest of the country not get it? I was sure I'd seen it advertised in Ottawa.
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Jun 30, 2015 14:19
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Went to McDonalds on the weekend, Maple Bacon Poutine was in fact on offer. (I didn't eat it.)
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Jul 21, 2015 03:20
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cash crab posted:You FOOL I was hung over and in Brockville. My decision-making game was already pretty weak. To atone, I will shortly scan some recipes from my Jehane Benoit Microwave Cookbook (Commemorative Edition) for you all to enjoy.
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Jul 21, 2015 19:51
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Hirayuki posted:I'm sorry your coworkers are so wrong about chip flavors. Be sure to use both chicken and beef broth in the gravy or else it's not really poutine sauce.
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Aug 3, 2015 23:18
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Hirayuki posted:It was, by most standards, total poo poo poutine, made with brown gravy from a packet and oven-baked crinkle-cut fries (to me, this seemed the wrongest). I kept wanting to face Quebec and apologize. But drat if it didn't taste good, and we have enough of everything to make a second batch. I would offer you forgiveness but I just moved to Ontario so I no longer have that power. (If it tastes good it's legitimate poutine. If I don't have cheese curds I make poutine with shredded pizza mozzarella. I have shamed my heritage.)
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Aug 5, 2015 00:15
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Number 1 Sexy Dad posted:Maybe thats how olive garden makes a white pizza White pizza does have sauce, though. (White sauce.)
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Aug 15, 2015 02:58
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Mexican Deathgasm posted:I'm not much for poutine purely for the fact that it has about a million calories. But it really is one of those dishes that's entirely dependent on the quality of the ingredients that you put into it, it can range from awful to amazing depending on whether you get the right cheese and good gravy. Also the fries are really key - delicious fries cooked so they're browned and almost sweet, plus real poutine sauce and squeaky fresh cheese curds, is an amazing poutine. Smoke's Toronto-style calorie bomb nonsense is a disappointing carton of sadness. I am a poutine hitler.
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Aug 20, 2015 04:21
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"Caprezzi salad."
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Sep 21, 2015 05:28
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Gridlocked posted:feral, bogany kids I and most of my grade-school friends used to bring Mr Noodles (an equivalent freeze-dried noodles product) as a snack to school and eat it dry during our middle-class Canadian childhoods so I guess class lines are different in Australia?
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Sep 21, 2015 15:26
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...Hawaii-Toast? https://www.youtube.com/watch?v=DHHAR1S_eKA
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Sep 25, 2015 21:38
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AlbieQuirky posted:On the "sweet pasta" front, my mother-in-law used to make noodle kugel and it was delicious. I was just going to mention noodle kugel! It's an Ashkenazi Jewish dish so probably related to the other sweet, cream cheesy pastas mentioned. My mom's is more savoury - heavier on the sour cream than the sugar and with lots of black pepper - but still pretty sweet.
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Dec 14, 2015 03:55
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Mexican Deathgasm posted:I am from Nova Scotia and my mom made this and called it just "macaroni", didn't even mention the sauce, it was just assumed to be tomatoes and ground beef and whatnot. I am also from Nova Scotia and in my family it's called "macaroni meat." If you put cheese over top and bake it in the oven it's "macaroni meat casserole."
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Dec 16, 2015 05:50
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JohnnyCanuck posted:This is mine. I will eat it. Isn't uncured bacon just...pork belly? Like, isn't it the cure that turns it into bacon?
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Jan 2, 2016 04:10
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Tongue is delicious but the way this is served is 100% anti-food porn. Goddamn, you need to peel that sucker.
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Jan 15, 2016 15:42
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Picnic Princess posted:This has always been bizarre to me since wapiti is derived from the Cree word waapiti, so you'd think us North Americans would use it more often than some other continent. Yes; we as North Americans are really excellent about honouring Indigenous peoples. (The French Canadian word for elk is wapiti so at least that makes sense.)
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Feb 6, 2016 06:50
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The thing that drives me the most crazy about supplement nuts is that they're always banging on about REAL FOOD and LET FOOD BE YOUR MEDICINE and I'm like, hey buddy/lady, you are barely eating any food at all. You are eating science experiments. Maybe your ~*~chemicals~*~ are better for you than the ~*~chemicals~*~ in Subway sandwich bread, maybe they're not, but they are just as ~*~artificial~*~ and I'm sure just as bad for the planet. But yours are expensive, so they're better because you are fancy and not a poor.
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Feb 7, 2016 17:50
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Couche-Tard doesn't sell Icees or Slush Puppies, they sell Sloche, which has a new "weird flavour" every summer where it has a normal taste but a weird name. Pizzaghetti was a couple of years ago; yellow is kiwi, red is strawberry. Also yes, it's a Canadian chain, mostly in Québec and the more francophone parts of Ontario.
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Mar 1, 2016 14:55
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