Americans and Canadians culture Q&A Thread.

[Frozen Canuck]

LOL.

Where is Atlantic Canada?

Actually, I have been thinking about this some more, and I think the term that would be used (and I'm totally serious here!) is "way out east."

So, just to clarify...

A: Where are you going for vacation this summer?
B: We are heading out east to Niagara Falls for a week.

C: The kids are moving this weekend.
D: Where are they going?
C: They will be way out east...Nova Scotia.

 

[ronandannette]

I think Manitobans think of themselves as westerners, because they have much more in common with Sk and Ab. That said, I wonder how those of western Ontario (sometimes bizarrely referred to as northern Ontario) feel. I mean, if you're from Thunder Bay or anywhere around there, you have more in common with Manitoba than Ottawa or the GTA or Windsor. I would think that would be frustrating. How do you get your issues heard by the provincial government even?

Sorry @prairie_girl, the tribe has spoken. You're one of us, like it or lump it. I'm going to leave it to you to break it to Carrie, though.
I

Okay, just to be safe, I'm going to toss something new out there...

I'm hosting a potluck at the Haskell Free Library and Opera House for people from both sides of the 49th parallel. (The library straddles the Canada/U.S. border, so everyone can participate without needing a passport or having issues with customs trying to smuggle food in.) You can bring ONE food from your area to share with everyone. It can be a cultural dish, a local specialty, something from your state fair, whatever you want, as long as you write a little bit to tell why you are sharing it. You don't have to be super specific about the area if it is too revealing.

I'm bringing ginger beef. It's a great showcase for Alberta AAA angus, which, at the time the dish was developed (early '70's) married the staple protein with "exotic" flavours. 40 years later, and with an extremely diverse and exciting culinary scene in Calgary, it's now as ubiquitous as, well, KD.
https://en.wikipedia.org/wiki/Ginger_beef

 

[declansdad]

Actually, I have been thinking about this some more, and I think the term that would be used (and I'm totally serious here!) is "way out east."

So, just to clarify...

A: Where are you going for vacation this summer?
B: We are heading out east to Niagara Falls for a week.

C: The kids are moving this weekend.
D: Where are they going?
C: They will be way out east...Nova Scotia.

I don't think anyone would take issue with those descriptions. It more like :

A: Where are you going for vacation this summer?
B: We're doing a tour of Eastern Canada?
A: So all four Atlantic Provinces?
B: No just Ontario.

 

[FigmentSpark]

Okay, just to be safe, I'm going to toss something new out there...

I'm hosting a potluck at the Haskell Free Library and Opera House for people from both sides of the 49th parallel. (The library straddles the Canada/U.S. border, so everyone can participate without needing a passport or having issues with customs trying to smuggle food in.) You can bring ONE food from your area to share with everyone. It can be a cultural dish, a local specialty, something from your state fair, whatever you want, as long as you write a little bit to tell why you are sharing it. You don't have to be super specific about the area if it is too revealing.

If it's in season, could someone from Winnipeg bring some of that delicious smoked Goldeye fish?

 

[prairie_girl]

Sorry @prairie_girl, the tribe has spoken. You're one of us, like it or lump it. I'm going to leave it to you to break it to Carrie, though.
View attachment 701903I

I'm bringing ginger beef. It's a great showcase for Alberta AAA angus, which, at the time the dish was developed (early '70's) married the staple protein with "exotic" flavours. 40 years later, and with an extremely diverse and exciting culinary scene in Calgary, it's now as ubiquitous as, well, KD.
https://en.wikipedia.org/wiki/Ginger_beef
View attachment 701906

I’ll get you my pretty. And your little dog, too.

 

[Frozen Canuck]

I'm bringing ginger beef. It's a great showcase for Alberta AAA angus, which, at the time the dish was developed (early '70's) married the staple protein with "exotic" flavours. 40 years later, and with an extremely diverse and exciting culinary scene in Calgary, it's now as ubiquitous as, well, KD.

I will be requiring a double portion. I haven't had ginger beef in YEARS!

If it's in season, could someone from Winnipeg bring some of that delicious smoked Goldeye fish?

@prairie_girl is your connection for that. I have never had smoked Goldeye, but I'm willing to try it. That is what this potluck is all about.

 

[SirDuff]

Peameal bacon on a bun with Kozlik’s mustard

 

[Frozen Canuck]

Peameal bacon on a bun with Kozlik’s mustard

Another food I have never tried.

 

[EACarlson]

I'm bringing two, because I'm different like that. One straddles both Canada and the US in Indian Tacos. Fry Bread topped with ground meat of your choice, cheese, lettuce, tomato, onions and taco sauce eaten like a tostada.
The second is uniquely Minnesotan, a Jucy Lucy. Two thin beef patties sealed around a chunk of american "cheese" fried on a flat top served with your choice of fried dehydrated onions, dehydrated onions or plain. The originating restaurants tagline is "Fear the Cheese" You have to let it cool or when you bite into it the cheese that is about 150F will attack you.

 

[Frozen Canuck]

I'm bringing two, because I'm different like that. One straddles both Canada and the US in Indian Tacos. Fry Bread topped with ground meat of your choice, cheese, lettuce, tomato, onions and taco sauce eaten like a tostada.
The second is uniquely Minnesotan, a Jucy Lucy. Two thin beef patties sealed around a chunk of american "cheese" fried on a flat top served with your choice of fried dehydrated onions, dehydrated onions or plain. The originating restaurants tagline is "Fear the Cheese" You have to let it cool or when you bite into it the cheese that is about 150F will attack you.

The tacos sound amazing! I love fry bread. I have never heard of a Juicy Lucy before! I'm off to look that one up.

 

[EACarlson]

The tacos sound amazing! I love fry bread. I have never heard of a Juicy Lucy before! I'm off to look that one up.

Don't look up Juicy Lucy, that brings up the inferior imitation. You have to look up Jucy Lucy from Matt's Bar. When you're from Minneapolis you will get asked Matt's or 5-8. Matt's is the original and superior Jucy Lucy.

 

[declansdad]

I'll bring a springtime delicacy that is popular in both NB and Maine, a nice feed of steamed Fiddleheads. They go great with salmon if anyone is bringing that.

 

[ronandannette]

I'll bring a springtime delicacy that is popular in both NB and Maine, a nice feed of steamed Fiddleheads. They go great with salmon if anyone is bringing that.

View attachment 702060

That is a fantastic and unique regional choice! Such a pretty little vegetable, tastes kind of like asparagus and impossible to ever get in Alberta. I was introduced to them by a New Brunswick MIL I once had.

 

[Frozen Canuck]

Don't look up Juicy Lucy, that brings up the inferior imitation. You have to look up Jucy Lucy from Matt's Bar. When you're from Minneapolis you will get asked Matt's or 5-8. Matt's is the original and superior Jucy Lucy.

I was very careful when I looked it up...ha!

 

[Frozen Canuck]

I'll bring a springtime delicacy that is popular in both NB and Maine, a nice feed of steamed Fiddleheads. They go great with salmon if anyone is bringing that.

View attachment 702060

Perfect! We could use more greens on our menu.

Every spring we have a forest full of ferns springing up out back, but I never know if they are the right kind for eating.

 

[ronandannette]

Don't look up Juicy Lucy, that brings up the inferior imitation. You have to look up Jucy Lucy from Matt's Bar. When you're from Minneapolis you will get asked Matt's or 5-8. Matt's is the original and superior Jucy Lucy.

...or something.

I was very careful when I looked it up...ha!

 

[Frozen Canuck]

If @EACarlson can bring two things, then I guess I will too. We had the most amazing Saskatoon Berry Pierogis at The Berry Barn just outside of Saskatoon. (The dessert came with three, but we had already eaten one before I thought to take a picture.)

I also found the image of the Cream Soda Hurricone. The pink one looks so pretty.

 

[SirDuff]

Another food I have never tried.

I'm sure you can get in many places, but I associate it with the St. Lawrence Market.

https://www.blogto.com/bakery/carouselbakery/



To be fully, honest, I mainly just eat the peameal bacon that the Kozlik's mustard booth provides for you to sample their mustards with (though I understand that they haven't (yet) restarted this since COVID-19 started).

 

[SirDuff]

If @EACarlson can bring two things, then I guess I will too. We had the most amazing Saskatoon Berry Pierogis at The Berry Barn just outside of Saskatoon. (The dessert came with three, but we had already eaten one before I thought to take a picture.)

Such a Saskatchewan thing.

 

[Frozen Canuck]

...or something.

I know!!! Finding out who served the original Juicy Lucy was the LEAST of my worries when I started listing my search terms!