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.
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.
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 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!
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.
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.
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.
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
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
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!
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.
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
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 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 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....
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.
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
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, 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.
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.
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.
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.
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.
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
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.
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.
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).
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.
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.
M only issue with butter tarts is that the crust always seems too thick to me...probably due to worries about a semi-liquid filling escaping. I love saskatoons cooked in a pie or jam, here they have a hint of cherry or almond flavour, but I don't find them as tasty fresh, as blueberries are. I have tried all items listed here, I think, except for Montreal bagels (just for lack of opportunity).
The first time I had a Beaver Tail it had smoked salmon and cream cheese on it (Lake Louise). Last time I went they only did sweet ones which were very sickly and seemed to cater for the American palate.
My first queue de castor was in a carnival, so obviously it was the sweet kind, cinnamon sugar dusted. I discovered the salmon one later when I lived on the west coast. Interesting take on it! But I always felt like it was designed to be carnival food
My husband actually got a restaurant in Edinburgh to attempt making ginger beef for me bc for some reason, I was absolutely desperate for it. (I don't even remember why lol This was almost 20 years ago, so...) They were suitably horrified (being Chinese from China), but made it anyway. It wasn't quite the same, but good enough...
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)
What, no toutons (fried dough from Newfoundland)? Or "habitant" pea soup (from Quebec)? I suppose Tim Hortons doughnuts wouldn't count, as they're also available in certain US states bordering Canada. I'd love to try most of the dishes the video did discuss, though!
@@robertlee4172 Thanks for the spell-check! Pea soup is also a tradition on the Scandinavian side of my family, but I've never tried the Canadian version.
FYI a butter tart is basically pecan pie except with rasins instead of pecans, but the rasins can be substituted with nuts. Not sure but in my family they use alcohol in it for flavor that is evaporated when baked
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)
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.
Which of these are you most interested to try out?
Sugar pie, where can I get the recipe please? 😋
ALL OF THEM!!! YUMMEEE!!!
love from the philippines.
Nananimo bar
Saskatoon pie. I can't get those berries in the desert southwest.
Saskatoon berry pie.
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!!!
I studied in Windsor:) now I'm in Toronto and I wish to go back to Windsor.
Then come to 🇨🇦 more often! Cheers from Canada.
Butter tarts are very easy to make.
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?
Tourtière is so criminally underrated. I make one every Christmas and it's so damn good 😭
only problem is if the bones are in the pie....which is how it should be made....I guess im not a good Canadian I hate it.
@@scottmcfarlane7524 no bones in grounded meats...pork veal or beef
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.
My Mom used to make it every once in a while. I loved it. It was delicious.
@@scottmcfarlane7524 there no bone in a tourtiere .you just shit at cooking and not using the traditional meat ! which is ground pock veal and beef !
I've made all of these, I've tapped my own maple trees , made poutine and I have made my own beaver tails and peameal bacon 😁
for the person who has done it all, I present a cookie 🍪
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.
As a Canadian, my favourites are the sweets… butter tarts first!!! Nanaimo bars as a close second. 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
The yellow butter cream in the middle of a Nanaimo bar is magic.
The yellow butter cream in the middle of a Nanaimo bar is magic.
Yes!!
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.
Never had Peameal but I can tell you what passes as Canadian Bacon here in the States is garbage.
@@brucelee5576 I’ve had it and I agree. Many seem to comment that it’s mostly like ham but ham is better. Peameal is much better.
@@brucelee5576 And Peameal bacon makes THE best Eggs Benedict.
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 :)
Best butter tarts are homemade. If you know a Canadian ask if they have a relative that will make you some . Lol
@@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 :)
Ah yes. As a Canadian, I always loved me some tortare and tart a sook
Right? And the awful pronunciation of Québécois, Saskatchewan and Montreal. Did the announcer even try to learn to pronounce anything correctly?!
Lol! 😂
@@dmdoll77 She could have easily put the words through Google translate and hit the audio button but didn’t bother.
Who gives af half our country is immigrants anyways lol
Me too! Groan.
i'm a Canadian and I approve of this list!
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!
But not the pronunciation!
they forgot honey dill sauce how can you appove?
This made me super homesick.
Really? You eat pigeon meat pie?
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.
@@tylerthompson2207 I didn't know that, I'll keep my eyes open for it. Thanks for the heads up. 👍
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.
Even the simplest of treats, 🍿 popcorn 🍿
@@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.
Speaking of which, I wish they'd mentioned bannock or fry bread!! So delicious (with saskatoon jam, yum)!
Butter Tarts and Sugar Pies are all I need! Delicious! 🤤🤤🤤🥧❤
Absolutely no Canadian has ever or will ever call that "Canadian Bacon". That's a name Americans use to describe a slice of ham.
You must have watched a different video, because they didn't call it that in this video.
I've never heard a Canadian refer to it as "Peameal Bacon" either. It's generally just called Back Bacon.
@@peterdeane4490 here in Ottawa it’s called Peameal bacon.
@@peterdeane4490 I’ve seen it written as pea meal on Toronto menus
@@peterdeane4490 in the Maritimes it's called peameal bacon.
Oh Canada We Stand On Guard On Thee 🇨🇦🍁 I love Beaver Tails, Poutine, and Maple Sugar Candy
We stand on guard FOR Thee!
The butchering of the French language hurt me and I’m not even Québécois
Don't you mean kay-bek-kwah?
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.
Yea...Take off eh....
cry
Poutine looks lethal . . . and delicious!
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.
It's gotta squeak too when you eat it. Good ole la belle province poutine, with 2 all dressed hot dogs.
New Brothwell Squeakers are what you use not cheese curds 2 very different things..
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
Debatable, if you have ever tried Dic Ann’s Poutine, you’ll know that shredded cheese can be awesome on a poutine
@@etienneetcompagnie969 oh shit, never even thought of that, plus there is one in Longueuil too.
As a Québécois I see this as a huge win
As a Canadian, these foods are incredible and Tourtiere and Poutine are my comfort foods
I remember as a little kid, my parents and I would go over to Windsor, and my mum always made sure to bring home a bit of peameal bacon. Yum!
All of a sudden I remembered how, so many times, we'd have a peameal "roast" for Sunday dinner!
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.
they showed both but didn’t differenciate. to be fair, many use both names interchangeably but they shouldn’t
@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.
@Professor Thinker I'm from Québec and my family literally still makes Tourtière exactly as described above. You are the ignorant one.
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.
Montreal Bagels with Montreal meat with saurkraut is my Canadian choice🙂
Every winter I crave poutine, trying to get a local restaurant to make it. Cheese curds are very obtainable in Wisconsin!
🇨🇦 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!
Peameal bacon is NOT back bacon. Back bacon is smoked Peameal bacon is pickled. Totally different flavour.
@@mikeschram3003 hmm….not where I am. (Central Alberta) And I buy direct from the local butcher. But thank you. Good to know.
@@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
I maintain that the best way to add raisins to butter tarts is to rehydrate the raisins with hot rum before adding to the tarts.
New Foundland? ??? "We" suggests you might be Canadian....how do you not know Newfoundland is one word....not like New Brunswick?
All of these look so 😍 good!
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
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.
you can get montreal smoked meat in most places.
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!
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.
You missed Red Velvet Cake??? It was invented in Winnipeg
Same as the Tarte au Sucre, found in French areas in maritimes!
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
US has a bloody mary and Ceasar in Canada....Cept Ceasars are made with clamato
The baked pies looked too good and so does the N. Bar. Thanks for a great video.
You missed both the Halifax Donair, and Ginger Beef (a "Chinese" food dish invented in Calgary). Tsk tsk :)
Also the Quebec staple...Pâté chinois.I'm not sure too many people serve that in restaurants anymore. But it was huge in the 60s and 70s.
The California roll was created in BC
@@666zombee
I just looked that up. It's true. By Hidekazu Tojo of Vancouver. Featured on multiple episodes of Tony Bourdain's many shows.
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.
the Great Canadian foods of our home and native land true north strong and free, and I've tried them all so far!
I've never had the Saskatoon berry pie. I need to travel more.
Canadians must be enormous!
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.
Haha! I noticed that too... and some place names too sounded a bit off. Hope you get to visit again soon!
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....
We have bought it a couple times in bc, not sure if it's as good though.
omg .. squeaky cheese curds from Thornloe Cheese Factory!
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.
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
Wow! I've only had the poutine out of that entire list!😋
I guess I have some cooking and shopping to do...
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.
Sounds great. Can't wait for my trip to toronto.
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
You can literally get it at a Walmart 😂! Out of touch lol
@@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.
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.
Tennessee is a dump
Lemme get one of those Montreal smoked meat sandwiches. Extra pickles on the side.
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.
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.
careful, cuz if you ask for that someone might get the bright idea to include hawaian pizza. Which strangely is Chinese inspired not Hawaiian
@@jenniferstewarts4851 yes, it's a Canadian invention and one of my favorite Pizza styles.
I love the Indian Candy smoked salmon!
Sugar pie is my all-time favourite!
Montreal bagles are AMAZING!!!
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.
Chokecherry jelly is the best!
Here on the west huckleberries are my go to.
@@L0n3W0lfBl4ck Salmonberries are great for a snack while hiking.
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.
Butter tarts are the bomb.
The butter tart seems based off of southern custard pies (chess pie, sugar pie, buttermilk pie, etc) with maple syrup added.
We have a type of butter tarts here in Brazil, we call it " tortalete "
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
That how they are call in Quebec !
I live in New Brunswick, right next door to Maine. You forgot fiddleheads, dulse and poutine râpé!
Wow so mouth watering
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.
Poutine is my favorite breakfast!
there was also flapper pie and candied smoked salmon, anything from the territories and probably missing some unique foods from the east coast
The English butchered pronounciation of the French words is really hurting my quebecois brain lmao
Typical Quebecer, thinking you're better than everyone else.
Could be worse American’s think chicken pie was invented by them when it’s also a British thing
Watch Mojo is based in Montreal. I bet they'd never anglicise the terminology.
Especially the pronunciation of tourtière!
@@john15008 ribbet
Going back to Canada on the 13 of august and pigging out on Canadian food.
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.
You can make them.
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.
Apple crisp deserves a spot in this video
I am definitely making the Nanaimo Bars! 🤤
Be very careful........they are very addictive and don’t get me started on butter tarts or sugar pie.
I love the pronunciation of Worcestershire sauce.
you forgot Coffee Crisp the best candy bar ever
Oh that sounds delicious!
It's NICE, but it's also a Nestlé product, and I boycott those bastards. Now, Mr. Big -- THAT'S a chocolate bar!
@@sarahdoanpeace3623 it's a wafer cookie with coffee flavored filling wrapped in chocolate. they're pretty darn good.
@@Beedo_Sookcool It broke my heart when Nestle started making Coffee Crisp and other chocolate bars. I'll never taste one again. Damn them!
Me gustaría probarlo todo se ven delicioso
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).
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.
Same here.
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.
My mouth is watering
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'm from Atlantic Canada. The meat pies i grew eating and still make today at Christmas time are a braised beef, pork, chicken mix in a flaky pastry
@@robertlee4172 It's supposed to be made with game meat.
@@Rat-mk6fk I'm pretty sure Cottage Pie is minced beef and Sheppard's Pie is either lamb or a combination of the two meats.
@@robertlee4172 I'm not talking about either of those. I'm talking tourtiere
M only issue with butter tarts is that the crust always seems too thick to me...probably due to worries about a semi-liquid filling escaping. I love saskatoons cooked in a pie or jam, here they have a hint of cherry or almond flavour, but I don't find them as tasty fresh, as blueberries are. I have tried all items listed here, I think, except for Montreal bagels (just for lack of opportunity).
Couldn't agree more👍
I WANNA GO TO CANADA!!!! 🤞😢
Hoping to visit next year 🏴🏴🏴
The first time I had a Beaver Tail it had smoked salmon and cream cheese on it (Lake Louise). Last time I went they only did sweet ones which were very sickly and seemed to cater for the American palate.
My first queue de castor was in a carnival, so obviously it was the sweet kind, cinnamon sugar dusted. I discovered the salmon one later when I lived on the west coast. Interesting take on it! But I always felt like it was designed to be carnival food
If you come to Alberta, try Ginger Beef. Its sooo good. The further you get from Calgary the less people know about it though. So yeah there's that.
Mundare sausage in Edmonton.
My husband actually got a restaurant in Edinburgh to attempt making ginger beef for me bc for some reason, I was absolutely desperate for it. (I don't even remember why lol This was almost 20 years ago, so...) They were suitably horrified (being Chinese from China), but made it anyway. It wasn't quite the same, but good enough...
I had my first and only beaver tail at Disneyworld Epcot center. With blueberry sauce and vanilla on top, it was delicious.
Not a beaver tail cinnamon and sugar
Lake field, ON = Buttertart Factory. They are the best. Mic drop.
Mmm. Butter tarts.
I agree i love to eat a Montreal bagel just like a donut plain uncut au natural
Love your video… going to try it! Thank you again for sharing… new subscriber here ❤️
When describing the ingredients of Bloody Caesar, you should state the tomato juice and clam juice is called Clamato.
Wow nice food
I'm from Bangladesh
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)
What, no toutons (fried dough from Newfoundland)? Or "habitant" pea soup (from Quebec)? I suppose Tim Hortons doughnuts wouldn't count, as they're also available in certain US states bordering Canada. I'd love to try most of the dishes the video did discuss, though!
"habitant" pea soup, I used to live on Kraft Dinners and Pea soup.
@@robertlee4172 Thanks for the spell-check! Pea soup is also a tradition on the Scandinavian side of my family, but I've never tried the Canadian version.
@@DOSBoxMom It's a big seller for seniors and college students. A cheap and quick snack.
Since when does Saskatoon pie have egg? It's literally berries, sugar, and a starch thickener inside a pastry dough (flour, shortening/lard, water).
Not sure they listed seem to be made by an American lol.....plus they missed HONEY DILL SAUCE
@@scottmcfarlane7524 HONEY DILL.
Damn, I wish my allergies let me have that. or much of anything now. I miss Honey Dill Sauce.
FYI a butter tart is basically pecan pie except with rasins instead of pecans, but the rasins can be substituted with nuts. Not sure but in my family they use alcohol in it for flavor that is evaporated when baked
Tarte au sucre: su-CRAYYY!!!
Great video. Tourtiere pronounced Tor Tee Air.....close enough.
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)
Every one of them filled with salty saturated fat, sugary saturated fat or deep fried sugary dough. By the way my favourite is the the butter tart.😋
We need the calories to get us through the harsh winters lol
How do you not have all these .....im from MB you forgot about HONEY Dill Sauce.........THE MOST AMAZING DIP EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!
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.
Disagree. It’s Tore-chair
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.
@@ironKurgan well, butter tarts aren't even a Quebec thing considering that the first recipe was in a cookbook from Barrie, ON.
Curiously, by far the best tourtiere I've ever met came from Carrot River Saskatchewan, Which having lived in Rural Quebec, was a massive surprise.
"..just give me a cruller, eh.." - Bob and Doug
1:25 I've met not one Canadian that eats pigeon 😂
As a Texan I can get down with all of that.
Quebec is well represented!
No donair? They mentioned Halifax once, but not it's famous export. Nor that it has its own style of pizza.
Poutine is not that minor. I've tried it in Osaka and in St. Petersburg. It's not bad!
I had it for the first time at a Canadian themed restaurant in Seoul, South Korea. (and of course Saskatoon berry pie. 🥰)
As an Austrian, i NEED to go to Canada
Vous êtes bienvenu !!!
Sugar pie kinda just sounds like a bigger version of the butter tart (I want to try both so bad😋)
And im adding sugar pie is creamier and less sweet but soooooo good with ice cream.