Oh, I’m not Canadian. I’m just there alot because my kids reside there with my ex-wife. Never been to Quebec, although I understand that Cora’s did originate there.
Here’s a U.S. centric, slightly more-scientific (Esquire!) variant of the OP link that made me more than a bit hungry:
I agree that the listmaker was not going for THE definitive breakfast, but A representative breakfast from each culture.
The American one I’m fine with. Blueberry pancakes with syrup and bacon are absolutely representative of an American breakfast. So would biscuits and sausage gravy. So would eggs benedict. They’re not everyday fare, but they’re common breakfasts that I associate with the US.
Potato pancakes in a Polish breakfast? I can’t definitively say it doesn’t exist, but I’ve never seen it. I’d be surprised if it’s common.
Pogacsa at a Hungarian breakfast is not exactly unusual, but the statement “A Hungarian breakfast – always consists of Pogácsa. Well, nearly always anyway.” isn’t even close to being true.
Oh Lordy! From the first link:
What the frack is a biodynamic cabbage? I’m picturing the love-child of a cabbage and a slime-mold. . .
Biodynamic is a certain way of agriculture originially founded after Rudolf Steinerheld a series of lectures in 1924; it’s therefore the oldest organic agriculture organisation. (And to head off all those smart-alecks: organic refers to “agriculture without pesticides and mineral fertilizer (plus some other rules)”, not to “being carbon-based” like in chemistry. Words can have different meanings in different fields, you know).
The difference between “normal organic” and “biodynamic” is that because Steiner was a mystic (he founded Anthroposophy when he split off from Theosophy), he added mystic stuff: following the moon about optimal planting times; you need cows because cows have a mystic connection with heaven drawing powers through their horns; you stir a barrel of water with some crystals for an hour thinking happy thoughts and then spray the water on to the fields to increasae fertility etc.
While the mystic stuff is of course unproven and sounds off-the-wall to non-believers, in practise it works mostly like an organic farm with some rituals added in.
In Germany, the demeter group (German) watches over, certifies and gives help to biodynamic farmers, and they have built a network of biodynamic farms in other countries; one of the most famous is SEKEM in Egypt, which has received awards for their general good work.
thank you. typical that the nitpickers and overthinkers had to get the knives out.
it’d be like me bitching about the “american breakfast” because I personally haven’t had pancakes in years.
And the forks!
(Did you miss the request in the OP that included “debunking”?)
More American than Swedish I’d say. The blueberry jam is relatively accurate, but Swedish pannkakor are far thicker and not as crispy as crêpes. For accuracy it would be serves with whipped cream as well. On the other hand, no Swede would ever think of putting butter on a pancake, that concept is purely American. And as previously mentioned, I’ve never encountered pancakes served as breakfast in my life. It’s a dessert.
A better representation would be:
[ul]
[li]Eggs and kaviar.[/li][li]Filmjölk with müsli.[/li][li]Knäckebröd or rye bread sandwiches.[/li][li]Oatmeal porridge (served with jam and milk)[/li][/ul]
[quote=“kombatminipig, post:88, topic:613374”]
[ul]
[li]Eggs and kaviar.[/ul][/li][/QUOTE]
Wow I’d love to try that. Maybe not for breakfast but it looks awesome.
You wouldn’t drag me to a place with those prices either. The lunch I had yesterday was 12.50€ for giant penne w/ herby tomato sauce, followed by a codillo that melted off the bone.
Monday 9€ (group purchasing prices, standard at that restaurant is 10.50€) for a large salad with feta cheese followed by tuna in green sauce.
Me again: I wrote that because (knowing this crowd), I suspected there would be PLENTY anyway. Call it a pre-emptive strike.
Oh for crying out loud. What are people supposed to do? We have people from various regions of the US, and other countries adding interesting personal opinions. If you have a problem with that, start your own food thread, please.
I’m from Western Canada and I’ve eaten many, many pierogies in my life, but never for breakfast.
Congee (#29, from Vietnam) is the bog-standard breakfast that I’m used to having in China (and sometimes in Canada, for that matter). With somewhat different ingredients, perhaps.
Very wise. And despite - indeed in some cases because of - the nitpicking I’m finding this a very interesting thread.
By all means do, but stay away from Kalle’s that was extolled in kombatminipig’s link and go for the real stuff instead (it’s the one that was mentioned as the connoisseur’s alternative).
Dammit, you’ll have to pry my tube of Kalles from my cold dead, slightly greasy, hands!
It’s my main source of sodium.
OMG that’s strangely hilarious. If you click the little British flag you get the English-translated version fo the page. Which refers to the product as “Sandwich Caviar.”
Something about that is just Dada-esque.
I like my french toast savoury, and that sounds really, really good.
Nah, they eat the same breakfast, they just smoke while eating. 
It’s very easy to make. Use thin bread slices (English toasting bread works well). The batter is simple – eggs, salt, fried onions. Dip, fry, then garnish with green chilis, fresh cilantro, and ketchup (preferably Maggi Hot and Sweet or Chili Sauce). No need for cream, milk, or baking.
OK, I’m thoroughly fascinated with this site now. What would this be? is it tomato catsup? And could somebody please explain blueberry soup? And what on earth is this stuff? Nicotine-free snuff maybe?
The breads sound to die for, and I just want to order one of everything to try it!