# Canadian Food? **URL:** \ **Category:** Cafe Society\ **Created:** [January 25, 2007, 3:41am UTC](https://boards.straightdope.com/t/canadian-food/389368 "2007-01-25T03:41:19Z")\ **Posts on this page:** 9\ **Page:** 4
**Author:** ![Cat\_Whisperer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cat_whisperer/32/4839_2.png) [@Cat\_Whisperer](https://boards.straightdope.com/u/Cat_Whisperer)\ **Post date:** [January 26, 2007, 3:24am UTC](https://boards.straightdope.com/t/canadian-food/389368/61 "2007-01-26T03:24:39Z")
[QUOTE=Quiddity Glomfuster] \ Oh and our Kraft cream cheeses are way better than theirs. No idea why but I bought some there and it was just terrible. [/QUOTE] It must be what the cows are eating in the U.S. I had some cottage cheese in Las Vegas, and it was terrible. I’m a huge fan of all dairy; I don’t think I could live somewhere where dairy tasted like that. ---
**Author:** ![Key\_Lime\_Guy](https://avatars.discourse-cdn.com/v4/letter/k/48db29/32.png) [@Key\_Lime\_Guy](https://boards.straightdope.com/u/Key_Lime_Guy)\ **Post date:** [January 26, 2007, 4:10am UTC](https://boards.straightdope.com/t/canadian-food/389368/62 "2007-01-26T04:10:55Z")
There is a Canadian joint in suburban LA (Monrovia I think), or at least there was a few years ago. A search of [chowhound.com](http://chowhound.com) would undoubtedly reveal more. ---
**Author:** ![Hey\_It\_s\_That\_Guy](https://avatars.discourse-cdn.com/v4/letter/h/6f9a4e/32.png) [@Hey\_It\_s\_That\_Guy](https://boards.straightdope.com/u/Hey_It_s_That_Guy)\ **Post date:** [January 26, 2007, 4:17am UTC](https://boards.straightdope.com/t/canadian-food/389368/63 "2007-01-26T04:17:35Z")
My buddy Cowboy Matt and I had the brilliant idea of opening a Canadian-themed strip mall in Broward County, Florida (probably in Dania), where many Canadian snowbirds come for the winter. We would have opened a Tim Horton’s, a Mr. Sub, a Pizza Pizza, and a grocery store that served fresh poutine and all Canadian products. Sadly, we were two mere law students and couldn’t get enough funding to make this happen, even after a very serious visit to a bank in suits, with business plan in hand. You’d think marketing Canadian delicacies to Canadian tourists in sunny South Florida would be a license to print money! ---
**Author:** ![Quiddity\_Glomfuster](https://avatars.discourse-cdn.com/v4/letter/q/c4cdca/32.png) [@Quiddity\_Glomfuster](https://boards.straightdope.com/u/Quiddity_Glomfuster)\ **Post date:** [January 26, 2007, 5:20am UTC](https://boards.straightdope.com/t/canadian-food/389368/64 "2007-01-26T05:20:17Z")
[QUOTE=Antigen] Well, once I make enough money, I’m seriously considering opening up a Tim Horton’s. [/QUOTE] They’re expanding there but sloowwlly. Have you seen what one franchise costs? Yowza! Then again, you might be able to fund it on the back of the Caramilk Empire 😃 ---
**Author:** ![kayT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayt/32/3633_2.png) [@kayT](https://boards.straightdope.com/u/kayT)\ **Post date:** [January 26, 2007, 5:49am UTC](https://boards.straightdope.com/t/canadian-food/389368/65 "2007-01-26T05:49:02Z")
Thanks for the tip **Key Lime Guy** , there’s a place in Monrovia called the Canadian Cafe, and they have poutine, so I am going to check it out & I’ll review it for the LA area Dopers. ---
**Author:** ![Flutterby](https://avatars.discourse-cdn.com/v4/letter/f/6f9a4e/32.png) [@Flutterby](https://boards.straightdope.com/u/Flutterby)\ **Post date:** [January 26, 2007, 6:55am UTC](https://boards.straightdope.com/t/canadian-food/389368/66 "2007-01-26T06:55:15Z")
[QUOTE=RickJay] I’ve only ever met one person in my life who actually enjoyed rye and ginger. Caesars, now, those are a Canadian staple. [/QUOTE] Give me a rye and sev (or if no sev, ginger) over a Caeser or even a Bloody Mary any day. How anyone can drink down tomato juice.. gah. The closest I get to that is tomato soup and it has to be hot, it cools down and that’s it. As for white vinegar on fries? Yuck. Malt vinegar and salt all the way. ---
**Author:** ![Hypnagogic\_Jerk](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hypnagogic_jerk/32/4252_2.png) [@Hypnagogic\_Jerk](https://boards.straightdope.com/u/Hypnagogic_Jerk)\ **Post date:** [January 26, 2007, 5:04pm UTC](https://boards.straightdope.com/t/canadian-food/389368/67 "2007-01-26T17:04:21Z")
[QUOTE=Poysyn] Tourtiere, ragout, **pate a soeurs** , Boiled Dinner, bison burgers, back bacon, the Nip, Maple Sugar Taffy. [/QUOTE] (Bolding mine) I guess you mean _pets de soeur_, i.e. “nun’s farts”, also known as _nombrils de soeur_, i.e. “nun’s belly buttons” :eek:. In other words, strips of pie dough rolled around brown sugar (and possibly some spices, as well as raisins), and then baked. My mother does this when she makes pie (or tourtière) and has some dough left. It’s pretty good, but I like sugar, so that explains it. Don’t ask me where the name comes from, although I guess that it _sort of_ looks like a navel if you have a good enough imagination. As well, did you know that “poutine” comes from a French pronounciation of “pudding”? The name is usually used to describe this mix of fries, curds and gravy that’s become popular all across Canada now, but several other regional Quebec meals (as in, known in a single region of Quebec and pretty much nowhere else) are also known as “poutine”, even though they are completely different, except for their somewhat “puddingy” texture. ---
**Author:** ![Poysyn](https://avatars.discourse-cdn.com/v4/letter/p/f4b2a3/32.png) [@Poysyn](https://boards.straightdope.com/u/Poysyn)\ **Post date:** [January 26, 2007, 5:29pm UTC](https://boards.straightdope.com/t/canadian-food/389368/68 "2007-01-26T17:29:10Z")
[QUOTE=severus] (Bolding mine) I guess you mean _pets de soeur_, i.e. “nun’s farts”, also known as _nombrils de soeur_, i.e. “nun’s belly buttons” :eek:. In other words, strips of pie dough rolled around brown sugar (and possibly some spices, as well as raisins), and then baked. My mother does this when she makes pie (or tourtière) and has some dough left. It’s pretty good, but I like sugar, so that explains it. Don’t ask me where the name comes from, although I guess that it _sort of_ looks like a navel if you have a good enough imagination. [/QUOTE] I _knew_ the spelling wasn’t right, but oh-well. I made them once for a company event and my French Canadian boss was so excited. They are yummy and remind me of childhood. 🙂 I do not sully them with raisins or such things though - just brown sugar and butter. ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [January 26, 2007, 8:02pm UTC](https://boards.straightdope.com/t/canadian-food/389368/69 "2007-01-26T20:02:45Z")
[QUOTE=Antigen] _ **WHAT?!?** _ Oh hell, that’s it, The move is off. [/QUOTE] Ne vous souci pas, mon ami. Between the lot of us, someone is home pretty much every month. [Previous page](https://boards.straightdope.com/t/canadian-food/389368.md?page=3)