Dave Smith > wrote in
:

>> Montr‚al-style bagels
>
> That one is going to have to go down as a regional delicacy
> rather than a national on. They really are amazing bagels. I
> used to enjoy them whenever we went to Montreal when my son
> was living there, or he would bring some when he came to
> visit.

The request was for Canadian, not nation-wide. And here we have
Kettleman's which makes Montréal-style bagels. In fact I'm
thinking of going there to eat tonight. They're open 24-hours.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"graham" > wrote in
:

> I've heard this about all sorts of bagels from officianados
> but, to me, it is the MOST over rated food in Western culture.

Not this. This is the bagel that gives bagels a good name which
unfortunately Tim Horton's then destroys with their tasteless round
paste bun which they never toast properly.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dave Smith > wrote in
:

> Oh Pshaw... I get excellent maple syrup from a maple farm a
> couple miles from our house. There are several sugar bushes
> in the area.

De digustibus et coloribus et maplesyrupibus non disputantur.

--
Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dave Smith > wrote in
:

> The darker syrup is not more concentrated. It is from later in
> the season.

Partly that is true, but also the more concentrated the syrup, the
darker it will be.

http://www.siropderable.ca/Classification.aspx

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dave Smith > wrote in news:R8Hzt.1867
:

> Do they eat it or do they export it?

They do like Iraq does for dates...keep the good stuff and export
the less good (more concentrated) stuff because no one outside of
[name of place] can tell the difference.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

wrote in
:

>>I don't recall being told to avoid potatoes and cheese. You
>>sure this isn't just some deeply seated prejudice against
>>enjoyable food?
>
> The key is, not too often. So long as it is not eaten
> exclusively or daily, gonna be okay.

Potatoes and cheese can be eaten daily. I don't get why the self-
flagellation over nothing.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On 6/29/2013 3:36 PM, wrote:
> On Sat, 29 Jun 2013 15:07:32 -0600, casa bona > wrote:
>
>> On 6/29/2013 1:11 PM, wrote:
>>> On Sat, 29 Jun 2013 12:07:34 -0600, casa bona > wrote:
>>>
>>>> On 6/29/2013 12:01 PM, Michel Boucher wrote:
>>>>> casa bona > wrote in :
>>>>>
>>>>>> have to say it
>>>>>> looked worth visit to the cardiologist.
>>>>>
>>>>> There is no correlation between poutine and heart attacks.
>>>>>
>>>>
>>>> I was referring to the duck confit gravy and duck fat they fried the
>>>> potatoes in.
>>>
>>> Ever had spuds fried in duck fat ? Worth dying for
>>>
>> I have once, and you're not overstating it at all.
>>
>> But can you imagine a duck confit gravy over the top, wow.
>
> Well not for me - I dislike gravy and it would definitely spoil those
> lovely, crisp duck fat fried spuds
>

Perhaps as a dip then, either way, so much flavor. The gravy I saw had
fine shredded duck meat in it.

"Dave Smith" > wrote in message
...
> On 29/06/2013 4:05 PM, graham wrote:
>
>>>> fiddleheads
>>>> artic char
>>>> pemmican
>>>> Kraft dinner (aka KD)
>>>> Montréal-style bagels
>>>
>>>
>>> That one is going to have to go down as a regional delicacy rather than
>>> a
>>> national on. They really are amazing bagels. I used to enjoy them
>>> whenever
>>> we went to Montreal when my son was living there, or he would bring some
>>> when he came to visit. When he moved to Toronto to open up the new bar
>>> they used to have Montreal bagels delivered fresh daily. He found a
>>> bakery a couple blocks from his apartment that made bagels that were
>>> almost as good as Montreal bagels.
>>
>> I've heard this about all sorts of bagels from officianados but, to me,
>> it
>> is the MOST over rated food in Western culture.
>>
>
> Have you ever had one?

Of course!!! Supposedly the best was straight out of a wood-fired oven -
couldn't get any fresher than that! Still grossly over-rated.
Graham

On 29/06/2013 5:29 PM, Michel Boucher wrote:
> Dave Smith > wrote in
> :
>
>>> There is no correlation between poutine and heart attacks
>>
>> Except that it is made of things cardiac patients are supposed
>> to avoid.
>
> I don't recall being told to avoid potatoes and cheese. You sure
> this isn't just some deeply seated prejudice against enjoyable
> food?
>



Oh no. Potatoes are good, but portions should be small. It is the deep
frying that is the problem. Cheese curds are high in saturated fats. I
don't suppose you're talking about low fat gravy.

On 29/06/2013 5:33 PM, Michel Boucher wrote:
> "graham" > wrote in
> :
>
>> I've heard this about all sorts of bagels from officianados
>> but, to me, it is the MOST over rated food in Western culture.
>
> Not this. This is the bagel that gives bagels a good name which
> unfortunately Tim Horton's then destroys with their tasteless round
> paste bun which they never toast properly.
>


What is sadder is that Tim Hortons bagels are better than the type
available in grocery stores, even those with in store bakeries.

On 29/06/2013 5:34 PM, wrote:
> On Sat, 29 Jun 2013 16:02:45 -0400, Dave Smith
> > wrote:
>
>> On 29/06/2013 3:04 PM, wrote:
>>
>>>> I never thought of fiddleheads as Canadian According to Wiki, they are
>>>> traditional dish in New England. I can't say they are common in the
>>>> Niagara area. I only see them in a couple of the local grocery stores
>>>> and produce markets. I have only had in in a restaurant meal once.
>>>
>>> Very traditional to New Brunswick
>>
>>
>> Perhaps, but is there not a strong New England influence there? The
>> Anglo settlers where displaced American Loyalists, like my wife's
>> family. They are not big sellers here. I know of only a few stores that
>> carry them.
>>
> We get them here in NS too - I like a feed once or twice in the
> season.
>


I would have them more often if they were cheaper. IMO, the are similar
to asparagus. In season, asparagus is a lot cheaper than fiddleheads. I
try them once or twice a year and enjoy them, but for the money I will
go with the asparagus.

On 29/06/2013 5:36 PM, wrote:
I have once, and you're not overstating it at all.
>>
>> But can you imagine a duck confit gravy over the top, wow.
>
> Well not for me - I dislike gravy and it would definitely spoil those
> lovely, crisp duck fat fried spuds
>

Other than your personal dislike of gravy, it seems to me that a
previous discussion in here let me to believe that gravy on fries is a
Canadian thing. It doesn't seem to be as popular as it used to be, but
when I was young there was almost always the option to have gravy on
fries. That was before all those major fast food franchises opened up on
every corner, most of them being American based and pushing their
establish American foods. Nothing against Americans intended there.
Just saying that they had a home grown men that catered to ten times as
many people there.

Dave Smith > wrote in
:

>> I don't recall being told to avoid potatoes and cheese. You
>> sure this isn't just some deeply seated prejudice against
>> enjoyable food?
>
> Oh no. Potatoes are good, but portions should be small. It is
> the deep frying that is the problem. Cheese curds are high in
> saturated fats. I don't suppose you're talking about low fat
> gravy.

Gravy is a loose word. One fellow here served an Italian poutine
with a "bolognese" sauce (spicy ground beef and tomato sauce).
Others served it with chicken and a chicken gravy.

But worrying about the ingredients in food will kill you faster
than the ingredients will.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Susan > wrote in
:

> Interestingly enough, saturated fat has been completely
> exonerated of any causal role in heart disease, while potatoes
> and wheat and high glycemic loads are implicated by peer
> reviewed science.

Peer reviewed science is what implicated fat a long time ago...

--
Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dave Smith > wrote in
:

> What is sadder is that Tim Hortons bagels are better than the
> type available in grocery stores, even those with in store
> bakeries.

Misery awaits he who wants a good bagel...

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"Michel Boucher" > wrote in message
...
> Dave Smith > wrote in
> :
>
>> What is sadder is that Tim Hortons bagels are better than the
>> type available in grocery stores, even those with in store
>> bakeries.
>
> Misery awaits he who wants a good bagel...
>
Especially as they don't exist{:-)
Graham

On 29/06/2013 6:53 PM, Michel Boucher wrote:
> Dave Smith > wrote in
> :
>
>>> I don't recall being told to avoid potatoes and cheese. You
>>> sure this isn't just some deeply seated prejudice against
>>> enjoyable food?
>>
>> Oh no. Potatoes are good, but portions should be small. It is
>> the deep frying that is the problem. Cheese curds are high in
>> saturated fats. I don't suppose you're talking about low fat
>> gravy.
>
> Gravy is a loose word. One fellow here served an Italian poutine
> with a "bolognese" sauce (spicy ground beef and tomato sauce).
> Others served it with chicken and a chicken gravy.

True. For some Italians, gravy means spaghetti sauce. It isn't just he
Sopranos. I have an Italian friend who calls it gravy.


> But worrying about the ingredients in food will kill you faster
> than the ingredients will.

True. My father in law died just short of his 95th birthday. He had a
very interesting diet. Breakfast was a bit of yoghurt with granola, two
poached eggs with cheese, whole wheat toast with a spoonful of honey on
each bite and a coffee or tea sweetened with honey. He had lunch in one
of his clubs or in a restaurant. Dinner was crackers with peanut butter
and a martini, sometimes a second martini, then coffee and a cigar.

His motto was... everything in moderation, including moderation.

On 6/29/2013 5:25 PM, wrote:
> On Sat, 29 Jun 2013 18:06:45 -0400, Dave Smith
> > wrote:
>
>>>>
>>>> Perhaps, but is there not a strong New England influence there? The
>>>> Anglo settlers where displaced American Loyalists, like my wife's
>>>> family. They are not big sellers here. I know of only a few stores that
>>>> carry them.
>>>>
>>> We get them here in NS too - I like a feed once or twice in the
>>> season.
>>>
>>
>>
>> I would have them more often if they were cheaper. IMO, the are similar
>> to asparagus. In season, asparagus is a lot cheaper than fiddleheads. I
>> try them once or twice a year and enjoy them, but for the money I will
>> go with the asparagus.
>
> I'd vote for asparagus ahead of fiddleheads too.

Dead simple, but you need the really FAT asparagus.

Dip in quality extra virgin olive oil mixed with lemon juice...

Then dredge lightly in very fine ground parmesan...

The wrap like a barber pole with not too much prosciutto...

On to a hot grill, a couple of minutes, turn once .

Heaven.

On 6/28/2013 10:14 PM, casa bona wrote:
> On 6/28/2013 8:11 PM, Hench wrote:

> discussing here.
>
> Perhaps you have some other uniquely Canadian delicacies to share?


I'm late to this response but foods that a local Eastern Ontario Boy
like me was fed included fiddleheads, Butter Tarts, Cheese Curd, Wild
strawberries, pickeral and finally Beaver Tails, which is not what you
think....

Most strawberries in the USA came from Ontario-Canada strains according
to a show I saw on the American version of "Food Network".

On 7/2/2013 10:01 PM, Hench wrote:

> Most strawberries in the USA came from Ontario-Canada strains according
> to a show I saw on the American version of "Food Network".

I may be wrong on this. it seems California strawberries are half
Dutch-halF Virginia. Flordia Berries may be Canadian...

On 7/2/2013 8:01 PM, Hench wrote:
> On 6/28/2013 10:14 PM, casa bona wrote:
>> On 6/28/2013 8:11 PM, Hench wrote:
>
>> discussing here.
>>
>> Perhaps you have some other uniquely Canadian delicacies to share?
>
>
> I'm late to this response but foods that a local Eastern Ontario Boy
> like me was fed included fiddleheads, Butter Tarts, Cheese Curd, Wild
> strawberries, pickeral and finally Beaver Tails, which is not what you
> think....

http://www.food.com/recipe/canadian-...astries-119576

....sounds tasty...

>
> Most strawberries in the USA came from Ontario-Canada strains according
> to a show I saw on the American version of "Food Network".

I had no idea!

On 7/2/2013 8:06 PM, Hench wrote:
> On 7/2/2013 10:01 PM, Hench wrote:
>
>> Most strawberries in the USA came from Ontario-Canada strains according
>> to a show I saw on the American version of "Food Network".
>
> I may be wrong on this. it seems California strawberries are half
> Dutch-halF Virginia. Flordia Berries may be Canadian...
>
This bears some more research.