This isn't the new kitchen... just a placeholder until I get to where I'm going! The move has been delayed so I'm staying in Canada until things get sorted. To all Canadians out there, Nanaimo bars need no introduction. To everyone else, I'm excited for you to make 'em and fall in love.
Oh man I thought you moved back! I was thinking you were moving to Canada was my guess. Oh well we will still get to spend time with you wherever you are. Safe travels my friend. From your almost guelphnite friend
I don't think your thingy (yes I'm sticking with that) was unplugged when you shoved the butter out from the beaters sir! But I wouldn't have unplugged it either! Lol. Much love from Vancouver area, CANADA
When I woke up this morning, I had never heard of Nanaimo bars. I live i Denmark and its not known here. By coincidence I saw this video today. Tonight I was going to visit my Canadian family who is on vacation here in Denmark. I made these and brought them - hoping they would recognize them. And so they did!! It was a wonderfull surprise to both them and me ;) So thank you for the inspiration!
Look just like I remember from my 4 years in Montreal. I’ve made them myself too. Just a suggestion for anyone reading this: line the pan with parchment paper for easy extraction.
Yes! These are so good! I’m from Quebec and we always make these for special occasions. Although I called them Dominos growing up haha. My American friends always love them! An easy hack for the custard layer to to use Instant vanilla powdered pudding instead of the powdered custard!
Also from Quebec, and the Nanaimo bar recipe my mother picked up at Dominion’s (over 60 years ago) was called « Dominos au Chocolat ». She often made these, they taste of my childhood. 😊 Thank you Jamie
As a Canadian these are definitely one of my favourite desserts! It was a sad day when Tim Horton’s stopped selling them. But I think I enjoy them more the harder they are to find. Thanks for sharing!❤
OHHHHH Nanaimo Bars!! YUM!!!! THANK YOU !. My mum and her family are Canadian and I have dual citizenship .. we always loved Nanaimo bars, Raisin Pie and Matrimonial Cake!!
Fellow Canadian here. This is a treat i cannot resist!! A local cafe made a creamy nanaimo bar cheesecake and i died. So freakish delicious. I didn't think nanaimo could get any more sinful 😂
They originated in Barrie, Ontario. The earliest known recipe is from 1900 in the The Women's Auxiliary of the Royal Victoria Hospital Cookbook, and was submitted by Mrs. Mary Ethel MacLeod.
OK I am still on the giant block of butter being melted but your finger wag cracked me up - also kicking the snow - TAKE THAT NYT! Love that kitchen and love the pot filer - nice.
Butter tarts! In our family, the butter tarts from Don's Bakery in Bala, Muskoka are the standard to which we compare all other butter tarts. There is a big debate, and some of Canadian friends passionately disagree. Also, we are a no raisin family. However, I did try a new fangled tart with - gasp - a dried cranberries instead of raisins, and I gotta say, I enjoyed it. Also, next time you're in Muskoka, have a Don's Bakery scone, plain (not whole wheat), cut in half with mayo on both sides of the bread and a few thin slices of the perfectly ripe summer tomato with a bit of salt and pepper. Take your sandwich to the lake and watch the water. The scone must be fresh that day for the best experience.
I dont mind raisins if they're Thompson, which are a bit more tart than sultana or golen raisins. Cranberry sounds delicious! My preference is walnut though. The slight bitterness cuts the sweetness perfectly.
I love Nanaimo Bars! I have business in the Niagara region often and had these for the first time at a reception during the Shaw festival. They're as sweet as Canadian icon & treasure Anne Murray. I'm going to make these today!!
From the wrong side of your southern border, but married a Canadian, so I kinda had to learn Nanaimo bars (and butter tarts...). Line your pan with wax paper. It helps if you butter the paper. Remove the whole block from the pan before cutting. (It helps to run some hot water on the bottom of the pan to slightly melt the butter. If you chill the finished pan too long the chocolate topping may pop off the custard layer when you cut the bars. My solution is to heat a thin knife blade under hot water and score the chocolate before cutting.
That’s a brilliant idea about the warm knife and scoring the chocolate! I’m in Washington state and Nanaimo bars are one of our favorite Canadian imports!
I love the idea of cooking internationally! Can’t wait to see what country you pick and the cuisine you choose! (Love the temporary kitchen; Canada looks gorgeous.)
I grew up in Canada to British parents and never had these bars! Might have to try them now....I just came back from South Africa where we were devouring Malva pudding...to die for!! "Malva pudding is a sweet and rich cake of Cape Dutch origin, that is as entrenched in the Afrikaans culture as koeksisters or melktert. It is prepared with apricot jam and a little brown vinegar, which give this delicious traditional South African dessert a caramelized texture that is to die for. It is then covered with a cream sauce while it is hot. The South African cake absorbs this sauce while cooling, and it turns this unpretentious cake into a sensationally gooey pudding. The pudding is often served hot with a custard like creme anglaise or vanilla ice-cream."
Im loving this serie... Im Nicaraguan living in Canada.. I love cooking and if you ever make it "N" I can help you with what ever you decide to try from my little land called home.
I grew up with a canadian family as our closest friends, I was basically part of their family and Nanaimo bars I associate with Christmas, always. They are an absolute favorite thing of mine.
I live an hour south of Nanaimo on one of the gulf islands and have enjoyed these bars all my life , but we only ever use walnuts in the base !! I got a real laugh about your birds custard comment, I have two containers on the stuff in my cupboard 😩
Agree about walnuts. Never heard if almonds before. Born and bred Nanaimoite. If you don't have 9x9 make a parchment paper wall. Makes z big difference in your base. Learned that through experience.
Jaime, I never heard of Nanaimo Bars, thanks for the lesson. I enjoyed watching you kick the snow drift in righteous anger. Cheers Jim Oaxaca Mexico (if you need any help with alien international cooking drop me a line)
That looks so good. I am going to make this. Also, great idea for a cooking segment, but please don't stop "Jamie and Julia". Welcome back to North America.
Don't live in Canada anymore, but I still think of Nanaimo bars, coffee crisps and Tim Horton's steeped tea; oh, and universal single-payer health insurance
Just saw the Botswana video and went backwards because the name Nanaimo got my attention. I only know Nanaimo because it's at the Johnston Strait and a great place to watch wild orcas swim by. This looks absolutely delicious although with the custard powder I buy here in Germany, it's unlikely to turn this colour! 😁
Hey Jamie you are starting to look like our PM, need to do a hair flick like him lol. I made Nanaimo bars for the 1st time last Christmas, so easy to make, unless you are the NY Times. I had the same problem as you getting them out of the pan. I think I'll use parchment paper next time. Loved the Canadian Haritage page at the end.-Shawna🍁
hahaha the canadian heritage moment 😂 i don't have cable so not sure if that still shows up on tv, but that brought back a lot of memories. my husband and i would randomly talk about it because watching that is part of growing up in canada... also david suzuki commercials
You've done Canada proud! Nicely done! 🇨🇦🇨🇦🇨🇦🇨🇦 I swear, I get Julian Solomita vibes from you. Serious compliment. I'm eager to see what you make from the Philippines! 🇵🇭
You are so right about the custard powder. Stays in my cupboard until next Christmas. Then I throw it out next year because who wants to use year old custard powder. Lol and on it goes …. Love your Chanel, you make me laugh out loud.
When you were initially talking about the backlash to NYT's recipe I thought that was pretty silly... until I saw the picture, and now I'm mad too. That is so CLEARLY incorrect.
Whaaaaat?!!! Dude, I had no idea you're a Canuck (Hail fellow hoser! LOL) I'm from Sudbury (originally, but now I live in Toronto) Dude....awesome sauce!!!! I want LOL
I recognize that big block of butter…Canadian here living in the states and I love the butter quarters over here!…and I certainly don’t miss those dumb Canadian bags of milk either 😂
Kingarthur has a recipe for a carribean rum cake that uses custard powder. When "touring" the world you might come across that recipe and use the leftover.
I just ordered "custard powder" from Amazon. (I've never heard of it in the US). Welp, it arrived today and when I checked the ingredients list, it was "maize starch, sal colour." So basically, corn starch, salt and dye! Oh, well.
Hey Jamie, hope you're well! I'm sooo trying this recipe and now I can pronounce it! For an Australian recipe you have either pavlova or lamingtons to choose from..... thank god we are a multicultural country coz we have no decent recipes. Thanks for the recipe!
since watching this video i have gotten countless recommendations for nanaimo bar recipes from other channels. probably just the algorithm at work but i think the universe is trying to tell me to make these
Very nice. I'm a Canadian living in New Mexico. I love bringing these desserts to church potluck, they never know what they are lol. Also I have a copy of the original recipe wooot
The original recipe? 😳 please, can you comment it to us?! Im also a Canadian who adores my Nanaimo bars. I’ve always been curious what the first one was like. I feel like I heard that it was originally in some kind of church cookbook or something. Thanks! ❤️
Oh man I am tuned in. I am actually planning on making this one to Canada day over at my chan I love it. Ok I go back to watch g now. Man I knew you were coming back to Canada. What a great idea cooking around the world sort of speak.
@@antichef I don’t and thank you so much I will and I will make sure I shout you out in the video. I don’t have many followers LOL but I shout you out when I make anyways lol
As a Canuck from Vancouver, Canada...you do me proud. I do a similar version with Baileys in it or Frangelico or Amaretto....what can I say. Only better with nutty booze in it. This is a pretty simple dessert...I get it Nanaimo isn't known for much else....well other than probably weed. LOL They are one of the biggest suppliers of government supplied weed in the country. Just google Tilray and Nanaimo. Tilray got their start there, but recently sold it (probably for millions if not billions) and moved to more better government regulated "grow op" sites. But I digress and guess you don't have a recipe for that....or willing to share. HA. Would have loved to have seen a "two parter" to this....perhaps a cedar board smoked salmon? Honour the first nations of the Haida Gwaii or Clayoquot sound. I HATE salmon, but have a First Nations recipe on cedar board that makes it taste like candy. Moist, savory and sweet with the cedar board taking away all that "fishy" taste that salmon usually has. I've made this recipe for decades now and honour the ancestors of the land that bring this wonderful dish by giving respect each time I make it. Now living in Melbourne, Australia...this is what all the fam here demands I make at any big family get together. Happy to share the recipe should you ever do a COOKING CANADA 2.0.
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This isn't the new kitchen... just a placeholder until I get to where I'm going! The move has been delayed so I'm staying in Canada until things get sorted. To all Canadians out there, Nanaimo bars need no introduction. To everyone else, I'm excited for you to make 'em and fall in love.
Oh man I thought you moved back! I was thinking you were moving to Canada was my guess. Oh well we will still get to spend time with you wherever you are. Safe travels my friend. From your almost guelphnite friend
Hi jamie, for next video, can u try to make gordon ramsay's Shepherd's Pie(britain classic)?
When you reach Paraguay, please do the "Vori vori de Pollo". Is a corn-dumpling soup whit chicken
Yum!
I don't think your thingy (yes I'm sticking with that) was unplugged when you shoved the butter out from the beaters sir! But I wouldn't have unplugged it either! Lol. Much love from Vancouver area, CANADA
When I woke up this morning, I had never heard of Nanaimo bars. I live i Denmark and its not known here.
By coincidence I saw this video today.
Tonight I was going to visit my Canadian family who is on vacation here in Denmark. I made these and brought them - hoping they would recognize them.
And so they did!! It was a wonderfull surprise to both them and me ;)
So thank you for the inspiration!
How so very nice of you! Your friends must have been both thrilled and touched. Oh, and welcome around, new neighbor! ^-^ ~A Canadian
That is so incredibly thoughtful and sweet of you, I hope you both enjoyed them!
I'm from Nanaimo and I gotta say your ratio was *chefs kiss* BEAUTIFUL.
I live in the UK and I had never heard of Nanaimo bars until I found a recipe made by another TH-camr. I made them and they are delicious !
Look just like I remember from my 4 years in Montreal. I’ve made them myself too. Just a suggestion for anyone reading this: line the pan with parchment paper for easy extraction.
Yes! These are so good! I’m from Quebec and we always make these for special occasions. Although I called them Dominos growing up haha. My American friends always love them! An easy hack for the custard layer to to use Instant vanilla powdered pudding instead of the powdered custard!
That’s a good hack... that custard powder I bought isn’t going anywhere for a very very long time
@@antichef My father was from England and used Birds Custard in trifle. Maybe you can use it when you get to England in this series.
Also from Quebec, and the Nanaimo bar recipe my mother picked up at Dominion’s (over 60 years ago) was called « Dominos au Chocolat ». She often made these, they taste of my childhood. 😊 Thank you Jamie
As a Canadian these are definitely one of my favourite desserts! It was a sad day when Tim Horton’s stopped selling them. But I think I enjoy them more the harder they are to find. Thanks for sharing!❤
I'm in London, Ontario. Just tried the new, President's Choice Nanaimo Cheesecake 😋🤤 (@ No Frills, Loblaws, Real Canadian...). DELICIOUS!!!
OHHHHH Nanaimo Bars!! YUM!!!! THANK YOU !. My mum and her family are Canadian and I have dual citizenship .. we always loved Nanaimo bars, Raisin Pie and Matrimonial Cake!!
Fellow Canadian here. This is a treat i cannot resist!! A local cafe made a creamy nanaimo bar cheesecake and i died. So freakish delicious. I didn't think nanaimo could get any more sinful 😂
That's why you first line the pan with foil or parchment...lol. looks good though!
I guess he ate a lot of broken ones when trying to cut into them, yum-yum
Butter tarts are another Canadian treat! And I believe they originated in Ontario. :-)
Love them ! I made butter tarts a few years ago on the show!
They originated in Barrie, Ontario. The earliest known recipe is from 1900 in the The Women's Auxiliary of the Royal Victoria Hospital Cookbook, and was submitted by Mrs. Mary Ethel MacLeod.
OK I am still on the giant block of butter being melted but your finger wag cracked me up - also kicking the snow - TAKE THAT NYT! Love that kitchen and love the pot filer - nice.
Butter tarts! In our family, the butter tarts from Don's Bakery in Bala, Muskoka are the standard to which we compare all other butter tarts. There is a big debate, and some of Canadian friends passionately disagree. Also, we are a no raisin family. However, I did try a new fangled tart with - gasp - a dried cranberries instead of raisins, and I gotta say, I enjoyed it. Also, next time you're in Muskoka, have a Don's Bakery scone, plain (not whole wheat), cut in half with mayo on both sides of the bread and a few thin slices of the perfectly ripe summer tomato with a bit of salt and pepper. Take your sandwich to the lake and watch the water. The scone must be fresh that day for the best experience.
I dont mind raisins if they're Thompson, which are a bit more tart than sultana or golen raisins. Cranberry sounds delicious! My preference is walnut though. The slight bitterness cuts the sweetness perfectly.
I love Nanaimo Bars! I have business in the Niagara region often and had these for the first time at a reception during the Shaw festival. They're as sweet as Canadian icon & treasure Anne Murray. I'm going to make these today!!
From the wrong side of your southern border, but married a Canadian, so I kinda had to learn Nanaimo bars (and butter tarts...). Line your pan with wax paper. It helps if you butter the paper. Remove the whole block from the pan before cutting. (It helps to run some hot water on the bottom of the pan to slightly melt the butter.
If you chill the finished pan too long the chocolate topping may pop off the custard layer when you cut the bars. My solution is to heat a thin knife blade under hot water and score the chocolate before cutting.
Thank you for these suggestions.
That’s a brilliant idea about the warm knife and scoring the chocolate! I’m in Washington state and Nanaimo bars are one of our favorite Canadian imports!
One of my favourites too! But were you actually using 1/2 POUND of butter for each layer instead of 1/2 CUP?
LOL I totally didn't even realize until now.. I think you may be right
What? It's only 2x what's called for 🤷♀️🤣
Ha! I was going to say the same thing! That was a lot of butter. LOL.
Thank you Ella. You said it so I didn't have to....
I love the idea of cooking internationally! Can’t wait to see what country you pick and the cuisine you choose! (Love the temporary kitchen; Canada looks gorgeous.)
Super pumped you're into the idea! Thanks Sharon!!
Canada is one of the most beautiful Countries on earth. So proud to be Canadian. 🇨🇦🇨🇦
I grew up in Canada to British parents and never had these bars! Might have to try them now....I just came back from South Africa where we were devouring Malva pudding...to die for!! "Malva pudding is a sweet and rich cake of Cape Dutch origin, that is as entrenched in the Afrikaans culture as koeksisters or melktert.
It is prepared with apricot jam and a little brown vinegar, which give this delicious traditional South African dessert a caramelized texture that is to die for. It is then covered with a cream sauce while it is hot.
The South African cake absorbs this sauce while cooling, and it turns this unpretentious cake into a sensationally gooey pudding. The pudding is often served hot with a custard like creme anglaise or vanilla ice-cream."
Im loving this serie... Im Nicaraguan living in Canada.. I love cooking and if you ever make it "N" I can help you with what ever you decide to try from my little land called home.
This should be part of Unesco's World Heritage list!!! Literally! Great video!!!! Thanks for sharing!!!
I grew up with a canadian family as our closest friends, I was basically part of their family and Nanaimo bars I associate with Christmas, always. They are an absolute favorite thing of mine.
I live an hour south of Nanaimo on one of the gulf islands and have enjoyed these bars all my life , but we only ever use walnuts in the base !! I got a real laugh about your birds custard comment, I have two containers on the stuff in my cupboard 😩
Agree about walnuts. Never heard if almonds before. Born and bred Nanaimoite. If you don't have 9x9 make a parchment paper wall. Makes z big difference in your base. Learned that through experience.
I've been watching all your stuff recently and decided to make these for Thanksgiving! They were a massive hit! thank you!
Man please continue this series! It would be so interesting to see you go through every country !
Wow, your bars were a thing of beauty. Thanks, Jamie!
Jaime, I never heard of Nanaimo Bars, thanks for the lesson. I enjoyed watching you kick the snow drift in righteous anger. Cheers Jim Oaxaca Mexico (if you need any help with alien international cooking drop me a line)
That looks so good. I am going to make this. Also, great idea for a cooking segment, but please don't stop "Jamie and Julia". Welcome back to North America.
Yes, please don't stop Jamie and Julia!
Jamie & Julia isn’t over! I want to keep at it...maybe just a little less frequent
@@antichef I'm newer to the channel did you move back to Canada? Gald to have you back in that case!
Don't live in Canada anymore, but I still think of Nanaimo bars, coffee crisps and Tim Horton's steeped tea; oh, and universal single-payer health insurance
Just saw the Botswana video and went backwards because the name Nanaimo got my attention. I only know Nanaimo because it's at the Johnston Strait and a great place to watch wild orcas swim by. This looks absolutely delicious although with the custard powder I buy here in Germany, it's unlikely to turn this colour! 😁
Hahaha loved the toque, roots shirt, arc'teryx jacket and casual Zamboni reference. Also looks delicious and like a real Nanaimo bar!
Hell Yes to all!!! 🇨🇦🍁 don't forget Canadian Heritage Moment right at the very end!
@@antichef haha yes, that was a great touch!
OMG! I made these yesterday and they are my new favorite treat! Love, love, love Nanaimo Bars!
Hey Jamie you are starting to look like our PM, need to do a hair flick like him lol. I made Nanaimo bars for the 1st time last Christmas, so easy to make, unless you are the NY Times. I had the same problem as you getting them out of the pan. I think I'll use parchment paper next time. Loved the Canadian Haritage page at the end.-Shawna🍁
hahaha the canadian heritage moment 😂
i don't have cable so not sure if that still shows up on tv, but that brought back a lot of memories. my husband and i would randomly talk about it because watching that is part of growing up in canada... also david suzuki commercials
Classic David Suzuki!
I love the way you just roll with whatever comes up you made me laugh out loud🤣😂😄🤣😂😃
You've done Canada proud! Nicely done! 🇨🇦🇨🇦🇨🇦🇨🇦
I swear, I get Julian Solomita vibes from you. Serious compliment.
I'm eager to see what you make from the Philippines! 🇵🇭
Thank you thank you! That dude has good vibes👊
I LOVE it! And I really miss it! Thank you for showing us how it's done!
I am a Texan but Nanaimo bars and poutine have been among my favorite foods for years.
Lesson: when it says Ungreased pan, just put down some parchment paper so you can get it out easier.
🙌
I second the tagine suggestion. Discovered it during a trip to Morocco and loved it!!! As a Canadian, I also love the Nanaimo bars!
🙌 🇲🇦
I don't know how I've lived all these years without having a Nanaimo bar, or an alien giraffe faucet over my stove top.
I'm watching from nanaimo where I've lived all my life and you nailed it !
Thank you for sharing this with us.
This bar is a new one on me.
I love that you're representing Canada with your Roots hoodie.
My Mom's recipe calls for chopped walnuts for the base. The slight bitterness of the walnuts cuts the sweetness.
Yes same! My mom also uses the base for a lot of other bar recipes. You can't go wrong with it!
I was up in arms! I’m from Seattle but grew up eating nanimo bars too.
Your Back in North America !!! Looks wonderful nice to have you back!!!
I am!! Thanks Christina!!
You are so right about the custard powder. Stays in my cupboard until next Christmas. Then I throw it out next year because who wants to use year old custard powder. Lol and on it goes …. Love your Chanel, you make me laugh out loud.
One of the best things I've ever purchased is a cordless hand mixer. Trust me.
I enjoyed the over-the-stove tap flex
💪🏼
You should make Portuguese natas! They're amazing
NICE!!!!! That sure looked like a whole cup of butter to me. 1/2 cup is one stick or a 1/4 pound. ????
Julia would have loved this recipe...BUTTER. BUTTER. BUTTER !! Looks great...are you testing your glucose levels?
Haha…nice touch with the Roots sweatshirt and the ‘Canadian Heritage Moment!’ 😂
He ain't lying about the custard powder. We had the same canister of custard at my nan's house from when I was a kid until the day she passed
Just finished it and it was a major success! Beautiful recipe❤️ Shokran! شكراً
thank you for sharing a canadian food with us!! usually we only hear about poutine and that's it. which, is sad. hope you can share a few more! :D
Being the #100 like for the first time! haha
Loved this video! 😍
They looked amazing, I don't know why I've never attempted these yet... Probably because I'll eat them all 😋.
Love the idea for the new series 👏🏻
Haha that’s exactly what I did!
👏👏
When you were initially talking about the backlash to NYT's recipe I thought that was pretty silly... until I saw the picture, and now I'm mad too. That is so CLEARLY incorrect.
You’re fun to watch! I’ll be trying these.
Lmao the amount of chaos in this video was incredible 😅
What a great human🤩
Just that
Whaaaaat?!!! Dude, I had no idea you're a Canuck (Hail fellow hoser! LOL) I'm from Sudbury (originally, but now I live in Toronto) Dude....awesome sauce!!!! I want LOL
I always use the 8”x12” pan with the original recipe and the bards end up thinner and less sweet which we love! Thanks for your vid
lmao the end was super funny!!!! gonna try this
Zamboni that was funny. Looks awesome!! Perfect job !!
🇨🇦!! Thank you!
I recognize that big block of butter…Canadian here living in the states and I love the butter quarters over here!…and I certainly don’t miss those dumb Canadian bags of milk either 😂
I'm so sorry NYT screwed up your bar! I use NYT cooking recipes all the time.😮 I will try your recipe one day. ❤ your Canadian pride!
Kingarthur has a recipe for a carribean rum cake that uses custard powder. When "touring" the world you might come across that recipe and use the leftover.
Perfect! Is that Jamaican rum cake?
Anti-Chef makes it work without proper equipment! 👏🏻 Nice job!
hell yeah!! 🙌🙌
I might try this for a holiday or special occasion….BTW I liked the “camera in the fridge” shot.
This was so fun, I loved it!
Thanks Mia 🙌
I grew up in Muskoka (Huntsville to be exact) and now currently live just north of Nanaimo. I think I need to make these bars now.
You’ve done our country proud
HI Jamie I'm from outside of Buffalo and can't believe these didn't make it across the river to me #1 on my list to try !
love this series idea!
I lived in Nanaimo for a Year. Unfortunately I didnt Eat One of These. BUT I DO LOVE THEM.
Parchment Paper 6:33
I gotta say, that was a beautiful zamboni reference.
I just ordered "custard powder" from Amazon. (I've never heard of it in the US). Welp, it arrived today and when I checked the ingredients list, it was "maize starch, sal colour." So basically, corn starch, salt and dye! Oh, well.
Love those damn things! Didn’t realize there’s no baking these. Going to have to try it someday.
Hey Jamie, hope you're well! I'm sooo trying this recipe and now I can pronounce it! For an Australian recipe you have either pavlova or lamingtons to choose from..... thank god we are a multicultural country coz we have no decent recipes. Thanks for the recipe!
I made a pavlova video a couple years ago!! I’m totally making the Lamington
since watching this video i have gotten countless recommendations for nanaimo bar recipes from other channels. probably just the algorithm at work but i think the universe is trying to tell me to make these
OH SHIT! I'm from Muskoka! That's so dope, I love when my place comes up!
If you need anything from Mexico, I’m here. So excited for the series
🇲🇽
🤣 these are a part of our heritage! Yours look fantastic. What on earth was the New York Times thinking?
😂
Loved the series man, can't wait to see what you going to do for Brazilian food.
2:20 Cutting a block of butter in half is not half a cup. It is ONE CUP of butter.
If I could turn back time
Very nice. I'm a Canadian living in New Mexico. I love bringing these desserts to church potluck, they never know what they are lol. Also I have a copy of the original recipe wooot
The original recipe? 😳 please, can you comment it to us?! Im also a Canadian who adores my Nanaimo bars. I’ve always been curious what the first one was like. I feel like I heard that it was originally in some kind of church cookbook or something. Thanks! ❤️
I grew up having these every Christmas, and I’m from New Mexico. Is that weird?
One of my favorite treats of all time.
I just realized (...after research) that you’re locked in to Oman and Qatar: no other options! Such a fun project!
Palestinian Cuisine!
Perfect proportions! Well done! Where the H did the NYTimes go?!?
Oh man I am tuned in. I am actually planning on making this one to Canada day over at my chan I love it. Ok I go back to watch g now. Man I knew you were coming back to Canada. What a great idea cooking around the world sort of speak.
that's awesome! Do you have your own recipe? If not, check out that recipe I followed along to!
@@antichef I don’t and thank you so much I will and I will make sure I shout you out in the video. I don’t have many followers LOL but I shout you out when I make anyways lol
Those look REALLY 😋 yummy!
My kind of dessert...hands down.
I love Nanaimo bars I’m not a big fan of coconut overall, but I will put that aside for Nanaimo bar. Great job.
I use oats ....tastes just as yummy.....also do a mint custard version which is incredible.
That was a full cup of butter my friend, not half a cup. A pound of butter is two cups!
Hahaha yeppers... I’m a tool.... butter is healthy right?
As a Canuck from Vancouver, Canada...you do me proud. I do a similar version with Baileys in it or Frangelico or Amaretto....what can I say. Only better with nutty booze in it. This is a pretty simple dessert...I get it Nanaimo isn't known for much else....well other than probably weed. LOL They are one of the biggest suppliers of government supplied weed in the country. Just google Tilray and Nanaimo. Tilray got their start there, but recently sold it (probably for millions if not billions) and moved to more better government regulated "grow op" sites. But I digress and guess you don't have a recipe for that....or willing to share. HA.
Would have loved to have seen a "two parter" to this....perhaps a cedar board smoked salmon? Honour the first nations of the Haida Gwaii or Clayoquot sound. I HATE salmon, but have a First Nations recipe on cedar board that makes it taste like candy. Moist, savory and sweet with the cedar board taking away all that "fishy" taste that salmon usually has. I've made this recipe for decades now and honour the ancestors of the land that bring this wonderful dish by giving respect each time I make it. Now living in Melbourne, Australia...this is what all the fam here demands I make at any big family get together. Happy to share the recipe should you ever do a COOKING CANADA 2.0.
Making these right now. Waiting for the chill . Its the closest I can get to Canada right now .
Instead of a birthday cake, my son requests these for his birthday.
Dat sporcle tho. Now you need to do flags of the world and progressively harder capitals quiz