Why do Americans say "Craig" funny?

[Princess Jes]

We call this a "jelly doughnut" in North America. We also have one filled with cream or custard and called a Boston Cream doughnut. There is also a "ring" doughnut with a simple sugar glaze and a twisted pattern called a cruller. My fav is a maple glazed doughnut. All good!

A Canadian loving something Maple flavoured? Outrageous!!??!!

 

[samsteele]

Canada
To eat:
–Canadian cheddar cheese soup
–Chicken sausage with creamy polenta and Minus 8 onion jam
–“Le Cellier” wild mushroom beef filet mignon with truffle butter sauce

To drink:
–Moosehead® Lager
–Neige Premiere Apple Ice Wine
–Inniskillin Vidal Icewine
–Tawse Vineyard Cabernet Franc

I enjoy most of the Canada booth food . . . nice little appie-sized samplings from Le Cellier without the price tag or waste of using 2 ADR credits for the actual restaurant. Have never had the need to actually eat in Le Cellier because of the F&W offerings. But are they actually representative of Canadian food? No. Canada is such a huge country with so many different regional specialties that it is a real challenge to come up with truly Canadian-specific food that doesn't come off as a stereotype. I think of the F&W offerings as clever Toronto restaurant Canadiana-inspired fusions. Not truly Canadian food as in a really good basic poutine, a butter tart dessert, etc. The F&W offerings are Le Cellier signature items (cheddar cheese soup and filet mignon) but these are creatures of the Epcot restaurant not of the country. I am less thrilled with the booze selections. Most of us don't drink Moosehead. It is an export favourite . . . like Foster's in Australia. I actually think the rustic moose on the label is the only thing that sells the beer. I'd prefer to see some mainstream craft-style beers like Sleeman, Steam Whistle or even a crisp mass market pilsner like Kokanee. The Quebec Unibroue selections have more flavour than Moosehead & a few are sold year round at a small cart in the Canada pavilion. That is a far superior choice for Canada's contribution to drinking around the world. Ice Wine is a regional specialty in Ontario & British Columbia. It is an expensive, seasonal (Fall) dessert wine for sipping after dinner. It serves a very small niche market and most of it is exported to Europe & Asia. The vast majority of Canadians have never tried it themselves. I tried it years ago as a novelty but didn't enjoy it enough to actually stock a bottle in my bar.

 

[BagOLaughs]

We call shrimp "prawns" it's never shrimp.
We call peppers "capsicums" and I've never had it in that combination above.
The lamb sounds amazing and aussie enough!
Laming tons are amazing, but better when there's jan sandwiched in it.
The Barossa does excellent wines of all varieties, but I'm a sweet wine and fortified drinker and the Barossa is excellent for that. So a Riesling from there should be great. I'm more of a moscato fan though.

Did you know that shrimp and prawns are actually different animals! I didn't until I watched a food cooking show. Google backed this up.

I also find it interesting that Americans differentiate between "yellow" and "white" cake. I've done some extensive research (typed into google) and apparently white cake is simply made with eye whites.

I've looked up a couple of recipes too and the white cake mix seems to have a lot of milk in too.

In the UK sponge cake is cake, no matter the colour lol. We only really differentiate by flavour (except marble cake which we call marble cake and red velvet the same)

Do you do this in Canada? Differentiate between white and yellow cake?

 

[samsteele]

Did you know that shrimp and prawns are actually different animals! I didn't until I watched a food cooking show. Google backed this up.

I also find it interesting that Americans differentiate between "yellow" and "white" cake. I've done some extensive research (typed into google) and apparently white cake is simply made with eye whites.

I've looked up a couple of recipes too and the white cake mix seems to have a lot of milk in too.

In the UK sponge cake is cake, no matter the colour lol. We only really differentiate by flavour (except marble cake which we call marble cake and red velvet the same)

Do you do this in Canada? Differentiate between white and yellow cake?

Yes. Same as in the US. Egg yolks & sometimes vanilla is the difference. However, most Canadians likely now just use a commercial cake mix. And these are sold as "white cake" and "yellow cake".

 

[BagOLaughs]

And these are sold as "white cake" and "yellow cake".

Do they taste different??

I'm totally gonna try some white cake in September!

 

[samsteele]

Years ago, the Australia Pavilion at F&W had barramundi. It was incredible! But I haven't seen it offered since. In Australia, is this something people actually buy in the grocery store on a regular basis or is it a special, $$ novelty food?

 

[samsteele]

Do they taste different??

I'm totally gonna try some white cake in September!

I don't think so. I think its just the colour. Maybe if it was home made from scratch and you really put the vanilla to it, with the extra egg yolk, the yellow might be more rich in flavour. But honestly, I can't really tell the difference. Particularly since my cake either has sweet icing on it or is loaded with a sweet berry topping & ice cream. I think the difference gets lost pretty fast under all that sugar.

 

[samsteele]

I wish Epcot would renegotiate its contract with Beaver Tails & bring those back to the Canada Pavilion. They are gorgeous flat beaver tail-shaped fried pastries with a choice of toppings. We don't have them all over Canada . . . they are just found in larger cities & usually at tourist attractions. eg you can find them at the Rideau Canal in Ottawa where people go to skate en masse in the winter, at the Ottawa Byward Market & in Niagara Falls. My favourite is the original Killaloe Sunrise with cinnamon and lemon juice. They were born in the Ottawa Valley, Ontario (Killaloe) in the 1970s and are decadent, special treats. I haven't had one for over a decade now. Not since I worked in Ottawa.

 

[Princess Jes]

Years ago, the Australia Pavilion at F&W had barramundi. It was incredible! But I haven't seen it offered since. In Australia, is this something people actually buy in the grocery store on a regular basis or is it a special, $$ novelty food?

Yes, we eat barra. I'm no good at cooking fish, but it's an excellent tasting fish. Very delicious.
A lot of pubs or bistro type restaurants serve it.
I've never seen white or yellow being specified in cake.

The only thing I can think of is Madeira cake. Its got a slightly citrusy taste and is fluffy but moist. I can't recall if it's yellow or white though.
We also eat butter cake, which is like a tea cake I guess. Usually vanilla flavoured (if you'd have to assign a Flavour to it) only, tea cake is predominantly made with Apple and cinnamon (aka, the devil spice)
I'd say this hardens back to the English influence in Australia?

 

[BagOLaughs]

tea cake is predominantly made with Apple and cinnamon

I wouldn't say we have a specific "tea cake". We're british we'll have anytime of cake with tea lol

But the usual suspects to have with tea are

Scones
Victoria sponge
Walnut cake
French fancies
Madeira Cake - I did make one of these once but I can't remember what made it special. I do remember it was yellow.

Jess, stereotype question here. Do you eat Yabbies? If you do, how often? I'd love to try one, I love sea food. Yum!

 

[Princess Jes]

I wouldn't say we have a specific "tea cake". We're british we'll have anytime of cake with tea lol

But the usual suspects to have with tea are

Scones
Victoria sponge
Walnut cake
French fancies
Madeira Cake - I did make one of these once but I can't remember what made it special. I do remember it was yellow.

Jess, stereotype question here. Do you eat Yabbies? If you do, how often? I'd love to try one, I love sea food. Yum!

Tea cake isn't necessarily eaten with tea these days, it's just called that. I'm not sure what it is, because it's not a sponge cake, it's a bit more dense, but not as dense as a mud cake.

Haha, it's not something you'd EVER get at a restaurant... EVER!
I have eaten yabby, but that's because my teenage years were spent in the country, working at a trail riding school and when the international school came on the school holidays, we'd take half of them riding and the other half would yabby (that's what you call yabby fishing, you go yabbying), then after lunch, they'd swap. These were Asian students and boy did we have a ball!! They loved it. So much fun.

 

[Princess Jes]

If you ever come to melbourne, I'll take you yabbying!!!

 

[BagOLaughs]

If you ever come to melbourne, I'll take you yabbying!!!

Heck yea! I'll take you up on that when I make the half a world away trip.

If you ask someone for a tea cake in the UK this is what you'll get:



These are so yummy!!! The official brand that makes them is Tunnock but usually supermarkets will do a non branded version.

Its a soft biscuit with a dome or marshmallow on top all covered with either dark or milk chocolate. YUM!

I also know someone who works for this company which is based in Scotland.

 

[samsteele]

What's a yabby?

 

[samsteele]

Its a soft biscuit with a dome or marshmallow on top all covered with either dark or milk chocolate. YUM!

The North American version of this is the Mallomar. Graham cracker base. Also similar ingredients in a moon pie. But I doubt if they are as tasty as what you have in the UK. Think the big difference is in the quality of your UK chocolate. Huge taste difference to what we have in North America. In Canada, we have a lot of Rowntree/Nestle chocolate bars like Kitkat, Coffee Crisp, etc but the actual chocolate in them just doesn't taste as wonderful as your UK chocolate. We sometimes joke that its your English Jersey cows and that they give superior milk for the milk chocolate.

 

[BagOLaughs]

It's funny you mention that. I work in the UK Cadbury factory and the milk that goes into the chocolate is actually a big factor in flavor. So you guys were bang on the money.

There is a different cadbury factory in Ireland which makes chocolate for the Irish market and their chocolate tastes completely different to English Cadbury chocolate. And one of the reasons is that's because it comes from Irish cows. The same goes for aussi cadbury.

The only thing is our cows are Herefordshire cows not jersey. But, to me they make yummy milk too.

You Canadians are also the only other place in the world who manufactures creme eggs. It's UK and canada, that's it.

 

[samsteele]

It's funny you mention that. I work in the UK Cadbury factory and the milk that goes into the chocolate is actually a big factor in flavor. So you guys were bang on the money.

There is a different cadbury factory in Ireland which makes chocolate for the Irish market and their chocolate tastes completely different to English Cadbury chocolate. And one of the reasons is that's because it comes from Irish cows. The same goes for aussi cadbury.

The only thing is our cows are Herefordshire cows not jersey. But, to me they make yummy milk too.

You Canadians are also the only other place in the world who manufactures creme eggs. It's UK and canada, that's it.

Love the Cadbury Creme Eggs. But when Easter's over . . . However, we're now getting the eggs all dressed up in spooky foil for Halloween. Strange. But good!

 

[BagOLaughs]

They're called screme eggs in the UK. See what we did there? Lol

 

[samsteele]

The only thing is our cows are Herefordshire cows not jersey. But, to me they make yummy milk too

Must be the secret ingredient. Happier Herefordshire cows in England. Maybe warmer weather and fewer nasty snowstorms and blizzards than what their Canadian cousins deal with?

 

[KingLlama]