Ryujin
Legend
Well, it is kind of a soggy gross mess, even when goodYou would think here in a land that prides itself for its cheese, they would make a killer poutine. Nope. Always a soggy gross mess.
Well, it is kind of a soggy gross mess, even when goodYou would think here in a land that prides itself for its cheese, they would make a killer poutine. Nope. Always a soggy gross mess.
Update-
Cannoli? They still suck.
But they now suck in new ways. Such is progress.
Behold ... the Pumpkin Spice Cannoli.
I don’t know why you’d ditch roux- too fatty, perhaps? I’d say that’s kind of essential for flavor or thickening*, but it’s possible to do without in certain varieties, especially those using okra. (I make an okra based “Bachelor’s Gumbo” that doesn’t use roux.) Kale can be used in certain kinds of gumbo, like Gumbo Z’herbes*, so that’s OK.
But quinoa? That’s a BIG stretch.
It's not bad. But when you've never heard of Cincinatti chili and walk into a situation expecting chili it's just a recipe for disappointment.I am just learning about this for the first time. Now that looks interesting
It's not bad. But when you've never heard of Cincinatti chili and walk into a situation expecting chili it's just a recipe for disappointment.
The bacon we get in Canada, and I've lived in BC and Ontario, is exactly the same as the bacon I get when I am in the US.It's is actually thinly sliced loin ham cuts. In America, as folks mentioned, our bacon comes from the side cut of the belly.
It's pretty much everywhere in Canada now, though. I live in Victoria, BC. There are numerous specialty poutine restaurants and food trucks, and almost every fast food place or bar includes it on the menu. You can get it at McDonalds.Poutine is much more Quebecois than Canadian. It spread, but much more popular in Quebec.
I dunno how places manage to screw it up: French fries, cheese curds, gravy. I guess, as always, it comes to down the quality of the ingredients.
What they call "Canadian Bacon" in the US you'll find as Back Bacon in Canadian stores.The bacon we get in Canada, and I've lived in BC and Ontario, is exactly the same as the bacon I get when I am in the US.
Well, like rice, it’s a grain. And supposedly, it’s a superfood. So I can see that.While gumbo is something I have no knowledge of, quinoa here sounds like it was put in to be trendy and fashionable. Not something that people who enjoy gumbo is likely to be very impressed by.
Well, like rice, it’s a grain. And supposedly, it’s a superfood. So I can see that.
I just have so little experience with quinoa that I’m clueless as to how its use would taste with something gumbo-esque.