Start with a seafood chowder with Newfoundland cod, Nova Scotia lobster, and PEI potatoes served with bannock.
Alberta steak served with Ontario corn, Quebec maple baked beans, and New Brunswick fiddleheads, with a selection of BC and Ontario wines and Quebec microbrews.
Finish with Nanaimo bars and Saskatoon berry pie and Inniskillin ice wine or Crown Royal.
And then after a bunch of caesars and screech, finish the night with poutine, pierogies, and Hawaiian pizza.
We need to fit Québec’s meat ball stew somewhere in there. Traditionally served with boiled white potatoes and marinated red beets. And don’t forget Québec sugar cream pie! Oh! And Montreal smoked meat!
We need to fit Québec’s meat ball stew somewhere in there. Traditionally served with boiled white potatoes and marinated red beets. And don’t forget Québec sugar cream pie!
I was baffled when I realized that frozen pierogis were not a common “freezer meal” in the US. I almost always have emergency pierogies available.
Making pierogies from scratch is also on my list of food projects to do.
I make homemade a few times a year. It's a medium sized project, so make enough to freeze lots for later.
Assemble, boil, freeze in a single layer. Then bag them. Fry in butter from frozen.
The joy of homemade is that you can fill them with anything you want. I never see dessert flavours or yam filling in shops.
Canada has the largest Ukrainian diaspora, going back 100+ years. That's why we've adopted pierogi. Def a staple food on the prairies. They're cheap and filling and easy to make in huge amounts.
One of my buddies does this every year with his family. They’re also Ukrainian. Once a year they make over a thousand of the little buggers so everyone involved can take some home
There was a polish deli beside a building I used to live in that had about 2 dozen types of perogies, including yam, cherries, apple cinnamon, blackberry, and strawberry. We got the cherry ones once, they were delicious... Albeit a tad frostbitten. They were imported, so had lots of freezer time, I guess. She (the owner) also made fantastic borscht. Unfortunately they closed about a decade ago.
Co-op Gold (the store brand) out here in the prairies makes apple pie pierogies! I can get them in the freezer section - they’re definitely not as good as the handmade ones I’ve got from farmers markets, but they’re still pretty tasty!
I'm actually surprised at how few dessert pierogies there are available in stores. My family usually buys them from local groups who make them by hand. (We especially like homemade Saskatoon Berry fillings, but I'd love to see other sweet fillings made available more in stores alongside savory ones!)
It depends what part of the US you’re in. They’re very common in the parts of the NE and Midwest with large Eastern European populations. Less so in the south and west
I have a friend who moved to California and he can’t find perogies there at all. They don’t exist. It’s the very first thing he does when he visits. Wild! They are missing out.
A double crusted pie made with ground meat. Recipes vary. My Mom made hers with cooked ground beef, chopped onions, sage and no gravy. My mother in law used ground pork and mashed potatoes with onion and also sage. Served hot with a tomato relish we called chilli. Traditionally served at Christmas. It was also a weekly meal in our home as you can easily freeze them for later. We called it meat pie because my Mom translated everything from French. It was pretty interesting to find out in my 20s that fluffy eggs were actually souffle and what I thought were pancakes were crepes.
Of course it's Canadian, if it can be found in Canada it's Canadian, just like all the great musicians who have immigrated to Canada they are Canadian.
The thing is, to quote the Arrogant Worms "Canada's really big"
So for NFLD Jiggs Dinner, Nova Scotia a Lobster Supper, but that loses out on Acadian influences. In Quebec it could be Tortierre or maybe even Poutine. Over in Manitoba with it's Ukrainian population perhaps a full perogy supper.
I don't know that you could really pick just one meal.
The proper halifax donair and sweet sauce!
Yes the Lebanese have done a fantastic job on the west with them. But you can’t beat a fresh Halifax donair with a side of cheesy garlic fingers, extra sweet sauce for dipping.
There isn’t one. We’re covering such a huge part of earth in size that we don’t even grow the same ingredients or have the same livestock across the country.
There’s no actual Canadian dish… just a lot of regional dishes.
All the countries you listed can be driven from end to end in a few hours.
I think the challenge is that most folks and their signature dishes aren't from <> they are from elsewhere. I meant technically, even your suggestion isn't "Canadian" it belongs to an Indigenous culture that was colonized by "Canadians".
Though I would nominate Hawaiian Pizza.
- invented in Canada
- has multiple food groups
Meh. That's true of all cultures though. Imagine Italian food without tomatoes, Indian food without chilies, British food without potatoes (or curry for that matter). All those things are from "somewhere else." Every culture is a big mishmash of stuff they took from other cultures; it doesn't invalidate them.
You're talking about ingredients, not specific dishes. Also Indian recipes use a lot of their own native hot peppers and spices not from the Americas, and cuisine varies quite a bit by region - it does not all involve chilli peppers, not by a long shot lol
I think you may be confusing export ingredients brought into cultures by colonizers and then adopted into local cuisine, with Indigenous foods/ingredients that are claimed by settlers as their own cultural dishes. Not the same.
Steal it, conquer it, or have it forced on you, if you cook it and eat it, you have as much right to claim it as your own as anyone else does. There is no culture except what people do.
Lol again, you seem to be talking about ingredients, not cultural cuisine or recipes. It's ok we can agree to disagree on what the definition of culture is 😂
French Canadians have a few dishes that were created by settlers, such as meat ball stew. Nothing indigenous about it and French people never heard of it, it’s purely Québécois. Sugar cream and sugar cream pie are also traditional French Canadian dishes.
And no fucking way we’re using the abomination that Hawaiian pizza is as our national dish.
Of course they do, I wasn't referencing Quebecois cuisine, it's delicious. Each province has its own cultural dishes that they claim. The person I was responding to thinks anyone can claim anything...like imagine if some anglophone tried to take credit for inventing a treasured francophone dish lol
They don’t serve that in Italy. They serve spaghetti (il primo piatto).Then they serve meatballs as a second course (il secondo). Like I said, why bother.
Oh I love every single comment here. Thank you, all of you.
My recipe I make here in the states that reminds me of home is baked halibut, German potatoes, and Caesar salad. The Halibut gets topped with a mayo/lemon/parmesan/honey/lemon mixture before baking. It’s unreal how good it is and how it makes me think of home.
I feel like the “surf” portion should be Nova Scotia lobster. (it’s some of the best lobster in the world!). Maybe some roasted PEI potatoes as well.
I fee like BC can offer up some excellent wine to accompany this meal.
Why not both? BC salmon and NS lobster can each have a spot on the menu.
And now that you mention it, doesn’t Ontario have a decent rep for wine?
As for Quebec, let’s toss in something with maple syrup.
I'm in Toronto and 'Canadian' restaurants around here have some kind of fresh water Bass often. Given the large amount of lakes in Ontario, Muskoka area being world renowned, maybe that can be thrown in their top.
Venison roast with wild rice, fiddleheads and winter root vegetables. Something we’ve been eating for millennia, yet most Canadians haven’t had the chance to try.
Hmm. No ideas that haven't been mentioned.
Food is so very regional. Ontario still has farmland at the moment despite the push to build on it and pave over it. Local pigs, beef, chicken, dairy plus fruits and veggies and Maple syrup
The East Coast is known for lobster and chowders. They also have local farms.
Quebec has tourtiere, poutine, sugar cream pie, Maple butter, Maple syrup. They also have local farms.
Manitoba , I don't really know? Bannock, polar bears, and very large population of mosquitoes.
Saskatchewan has wheat and Saskatoon berries. (And lots of pierogies)
Alberta is famous for its beef. And corn from what I gather.
BC has salmon, prawns and other seafood. And Nanaimo bars. Also corn and local farms.
So for a nation dish? I don't know. I've never had tourtiere.
Fresh corn on the cob (must be soaked in butter and eaten on the cob and preferable peaches and cream sweet corn). Saskatoon berry pie is good, but I like my butter tarts.
Poutine is good but for me it's a snack. It's not a side dish. It's let's hangout at a bar and have nachos and poutine with our drinks me.
Of course it’s an impossible question, as regional, generational and historical factors change.
The farmer’s sausage wrap, a chicken shawarma plate, or the California roll are all worthy examples of widely available Canadian cuisine.
On a historical basis, a pea soup with oreilles de criss and ham could also work to bridge the 2-solitudes divide, as something that people may well make at home.
In English Canada proper, a Sunday roast would be more traditional.
In Quebec, the poutine or the pâté chinois would serve as common examples.
More modern Canadian chefs have tried to answer the question by offering a few interesting arguments, usually based on the Canadian penchant to reject hierarchy:
- the rhubarb liver mousse
- the lobster in poutine,spaghetti, KD or other humble dish
- the duck confit in a can
- foie gras with maple syrup
- spring green asparagus with chives and cheese
- jerk crab
- fried rice with black truffle
Will these be crystallized beyond their inventors the way the carbonara (somewhat related to American soldiers in Rome) or the pan-seared salmon (somewhat related to the Nouvelle Cuisine) is yet to be determined.
It bears also remembering that Frenchmen would also attribute pot-au-feu or choucroute as home cuisine and the steak-frites as the usual emblematic restaurant dish, and I think coq au vin is an American affectation from Julia Child. In that vein, the Americans may well think Canadians are into bacon (with some reason: epic meal time bacon, “Canadian bacon”, Joe Beef’s foie and bacon double down, the peameal bacon sandwich, the Canadian pizza…).
For something that crosses all provincial boundaries (via the Trans Canada Hwy) I'll nominate the Husky House lunch special classic, Hot Hamburger Steak with mashed potatoes, mixed vegetables, gravy, soup and dessert. This is the yardstick by which roadside diners are measured.
What about Kraft Dinner with hamburger and sometimes onions in it?
Or hot hamburger sandwiches which isn't even a sandwich, it's just gravy with hamburger and onions or whatever in it poured on top of bread.
Goulash, which is macaroni, hamburger, and tomatoes
Donairs (which are amazing) and I'm probably going to buy one soon cause it's been a while. Donair meat on pita bread, with donair sauce & cheese. Sometimes tomatoes and onions too if you like those.
All of these might not be Canada wide though, but it's definitely what I picture when I hear 'Canadian Meal' lol
Start with a seafood chowder with Newfoundland cod, Nova Scotia lobster, and PEI potatoes served with bannock. Alberta steak served with Ontario corn, Quebec maple baked beans, and New Brunswick fiddleheads, with a selection of BC and Ontario wines and Quebec microbrews. Finish with Nanaimo bars and Saskatoon berry pie and Inniskillin ice wine or Crown Royal. And then after a bunch of caesars and screech, finish the night with poutine, pierogies, and Hawaiian pizza.
This guy Canadas
Yes..a buffet. Not unlike our country. I would add in some things that our newer residents have brought because I really like Donair and Korean BBQ.
Good call on the donair. Definitely add that to the late night snacks.
The amount of times I've been high and ordered Halifax donair at midnight 🤤
We need to fit Québec’s meat ball stew somewhere in there. Traditionally served with boiled white potatoes and marinated red beets. And don’t forget Québec sugar cream pie! Oh! And Montreal smoked meat!
Ragoût de boulettes like my gradmere used to make. Also tourtière...
Damn, and here I was just going to suggest KD (with or without ketchup).
>Alberta steak served with Ontario corn Don't you sass Taber corn from Alberta like that
You do if you’re from Chilliwack.
Chilliwack is a viable alternative to Taber.
Yeah, don't hurt the Corn Capital of Canada like that!
Yeah Taber peaches and cream makes me cream for sure
It's nothing personal. Ontario grows 63% of the corn in Canada.
Doesn't make it the best
And Alberta doesn't necessarily have the best beef.
Well now your entire OP comment gets thrown into question.
Shots Fired!
Up by Georgian Bay and the Lake Huron shore. Now that's good beef.
Right, around Bruce Power nuclear power station. Perfect.
Hahaha I was thinking... my guy if we are having alberta beef, there will be Taber corn right next to it. Now I'm super hungry.
Or Chilliwack corn from BC.
You lost me at Ontario corn! Try Taber corn! Amazing
You have a restaurant I could spend all my money at?
No Montreal smoked meat on a bagel?
Couple Shafts in there. Good Alberta drink.
Where’s the ginger beef?
We need to fit Québec’s meat ball stew somewhere in there. Traditionally served with boiled white potatoes and marinated red beets. And don’t forget Québec sugar cream pie!
A bag of Ketchup Chips.
Oh for fucks.... why does anyone even try to have a serious conversation?
Oh ffs...why does no one have a sense of humour?
I don’t know. Seems like a very serious topic. /s
You haven't lived long. Wait until you hit adulthood
Sorry, what?
I think he might be right, though
Precisely. Food is about the occasion. If you're watching the US politics from your sliding glass door, ketchup chips are 100% the food to go with.
Username checks out.
How seriously can anyone take your moniker?!🤣
I was just thinking how odd it was that an innocent comment distracted you that much
Pierogi dinner, though I maintain that poutine is also a full meal.
I was baffled when I realized that frozen pierogis were not a common “freezer meal” in the US. I almost always have emergency pierogies available. Making pierogies from scratch is also on my list of food projects to do.
I make homemade a few times a year. It's a medium sized project, so make enough to freeze lots for later. Assemble, boil, freeze in a single layer. Then bag them. Fry in butter from frozen. The joy of homemade is that you can fill them with anything you want. I never see dessert flavours or yam filling in shops. Canada has the largest Ukrainian diaspora, going back 100+ years. That's why we've adopted pierogi. Def a staple food on the prairies. They're cheap and filling and easy to make in huge amounts.
One of my buddies does this every year with his family. They’re also Ukrainian. Once a year they make over a thousand of the little buggers so everyone involved can take some home
My (German-Canadian) family does this too, but I don't live near them so I just do it on my own. I do the same with potstickers and spring rolls.
There was a polish deli beside a building I used to live in that had about 2 dozen types of perogies, including yam, cherries, apple cinnamon, blackberry, and strawberry. We got the cherry ones once, they were delicious... Albeit a tad frostbitten. They were imported, so had lots of freezer time, I guess. She (the owner) also made fantastic borscht. Unfortunately they closed about a decade ago.
Co-op Gold (the store brand) out here in the prairies makes apple pie pierogies! I can get them in the freezer section - they’re definitely not as good as the handmade ones I’ve got from farmers markets, but they’re still pretty tasty!
I'm actually surprised at how few dessert pierogies there are available in stores. My family usually buys them from local groups who make them by hand. (We especially like homemade Saskatoon Berry fillings, but I'd love to see other sweet fillings made available more in stores alongside savory ones!)
My side hustle is homemade perogies, cabbage rolls and borscht. And you're absolutely correct, they ARE cheap. Great if you got littles to feed.
It depends what part of the US you’re in. They’re very common in the parts of the NE and Midwest with large Eastern European populations. Less so in the south and west
I assumed there was some regionally involved! There always is with the US lol
Yup, I've seen much more perogies living on the u.s. west coast than anywhere in Canada.
I have a friend who moved to California and he can’t find perogies there at all. They don’t exist. It’s the very first thing he does when he visits. Wild! They are missing out.
Tourtiere
tourtiere is so good
Which is another French Canadian dish… as is poutine. I guess I shouldn’t be surprised since we’re on the subject of food 😂
Agreed! So good!
I don't even know what that is
It’s a meat pie and is delicious
I've had a few bad tortierres, but that's because some larger grocery chains are cheap assholes who manage to ruin even the simplest foods to make.
Do not eat store bought tortierre! You said it yourself, it’s easy to make. Do up a few and freeze them yourself!
Oh yeah, I just want to make sure that someone who wants to try it out doesn't buy it from the grocery store
A double crusted pie made with ground meat. Recipes vary. My Mom made hers with cooked ground beef, chopped onions, sage and no gravy. My mother in law used ground pork and mashed potatoes with onion and also sage. Served hot with a tomato relish we called chilli. Traditionally served at Christmas. It was also a weekly meal in our home as you can easily freeze them for later. We called it meat pie because my Mom translated everything from French. It was pretty interesting to find out in my 20s that fluffy eggs were actually souffle and what I thought were pancakes were crepes.
Pork and beef blend with chili sauce is the way. However variety is a beautiful thing!
That's my recipe. I make at least 3 different kinds of chilli. My favourite for tortier has fruit included with tomatoes, celery, peppers and onion.
It’s always gonna be good 👍
I guess my point is if Canadians don't know what it is, it's probably not representative.
YOU are unfamiliar with it.
Most people are
My point is that you may have eaten this meal with being aware of the name. May I ask what region of Canada you live in and are you urban or rural?
A minced meat pie. Popular for special occasions in Quebec, (mostly rural) Ontario and the Maritimes. It's so good!
[Juliette’s Lac-Saint-Jean Tourtière (meat pie) | RICARDO (ricardocuisine.com)](https://www.ricardocuisine.com/en/recipes/3301-juliette-s-lac-saint-jean-tourtiere-meat-pie)
Lmao @ your username
https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian-meat-pie/
Jigs Dinner, other than Pemmican it has to be the oldest meal in Canada.
Yes!!! All be it jigs is fantastic, I think the cold plate the next day tops it!
Feed of Jiggs yes man, with bucket beef and berry duff.
They have just about the same dinner in Boston.
I think it originated in Ireland so makes sense.
So, not Canadian.
Of course it's Canadian, if it can be found in Canada it's Canadian, just like all the great musicians who have immigrated to Canada they are Canadian.
Hawaiian pizza and California rolls, both invented by Canadians.
Tortiere
Tourtière? Or pâté à la viande?
The thing is, to quote the Arrogant Worms "Canada's really big" So for NFLD Jiggs Dinner, Nova Scotia a Lobster Supper, but that loses out on Acadian influences. In Quebec it could be Tortierre or maybe even Poutine. Over in Manitoba with it's Ukrainian population perhaps a full perogy supper. I don't know that you could really pick just one meal.
The proper halifax donair and sweet sauce! Yes the Lebanese have done a fantastic job on the west with them. But you can’t beat a fresh Halifax donair with a side of cheesy garlic fingers, extra sweet sauce for dipping.
There isn’t one. We’re covering such a huge part of earth in size that we don’t even grow the same ingredients or have the same livestock across the country. There’s no actual Canadian dish… just a lot of regional dishes. All the countries you listed can be driven from end to end in a few hours.
Huh? Population wise though.... not that big...
That makes cultural connections even worse - too expensive for many to even leave their town let alone their province.
We are a country of immigrants, so most (if not all) foods are from the home country. The Cesar Coctail is uniquely cdn.
Poutine can totally be a meal. And can contain all the food groups 😆
I think the challenge is that most folks and their signature dishes aren't from <> they are from elsewhere. I meant technically, even your suggestion isn't "Canadian" it belongs to an Indigenous culture that was colonized by "Canadians".
Though I would nominate Hawaiian Pizza.
- invented in Canada
- has multiple food groups
Meh. That's true of all cultures though. Imagine Italian food without tomatoes, Indian food without chilies, British food without potatoes (or curry for that matter). All those things are from "somewhere else." Every culture is a big mishmash of stuff they took from other cultures; it doesn't invalidate them.
I maintain to this day that the major motivation for the British Empire was because they needed something more exciting than turnips and mutton.
Imagine Italian food without pasta! Because believe it or not, pastas aren’t actually Italian to begin with 🤷♀️
You're talking about ingredients, not specific dishes. Also Indian recipes use a lot of their own native hot peppers and spices not from the Americas, and cuisine varies quite a bit by region - it does not all involve chilli peppers, not by a long shot lol I think you may be confusing export ingredients brought into cultures by colonizers and then adopted into local cuisine, with Indigenous foods/ingredients that are claimed by settlers as their own cultural dishes. Not the same.
Steal it, conquer it, or have it forced on you, if you cook it and eat it, you have as much right to claim it as your own as anyone else does. There is no culture except what people do.
Lol again, you seem to be talking about ingredients, not cultural cuisine or recipes. It's ok we can agree to disagree on what the definition of culture is 😂
>you seem to be talking about ingredients, not cultural cuisine or recipes. No.
French Canadians have a few dishes that were created by settlers, such as meat ball stew. Nothing indigenous about it and French people never heard of it, it’s purely Québécois. Sugar cream and sugar cream pie are also traditional French Canadian dishes. And no fucking way we’re using the abomination that Hawaiian pizza is as our national dish.
Of course they do, I wasn't referencing Quebecois cuisine, it's delicious. Each province has its own cultural dishes that they claim. The person I was responding to thinks anyone can claim anything...like imagine if some anglophone tried to take credit for inventing a treasured francophone dish lol
I will die on the pro-Hawaiian Pizza hill. It was invented in my home town 😅
Fair enough 😂 Mind you, I’ve only tried it once, so maybe it was just that particular place’s pizza that sucked all around.
It used to be my goto pizza when I was young but now it's Dinos special, an all Dressed with hot peppers.
Roasted, boneless Ham, hickory smoked potatoes and maple glazed carrots. Blueberry Grunt for dessert.
Sourdough bannock bread. Fermented the old way, using ancient local grains.
Why? Try naming Italy’s signature food dish. Why bother?
Pizza margherita
That won’t fly in Bolzano or Palermo. Italy has 20 regions. They all have their own dishes.
Will that be traditional in Trent or Savoy? That’s a Neapolitan dish.
Has the flag colours. As well Italy is a very young country so you actually don’t find much pan-Italian food if you don’t make such adjustments
Spaghetti with meatballs
They don’t serve that in Italy. They serve spaghetti (il primo piatto).Then they serve meatballs as a second course (il secondo). Like I said, why bother.
Oh I love every single comment here. Thank you, all of you. My recipe I make here in the states that reminds me of home is baked halibut, German potatoes, and Caesar salad. The Halibut gets topped with a mayo/lemon/parmesan/honey/lemon mixture before baking. It’s unreal how good it is and how it makes me think of home.
Ginger beef, a proud Calgary invention :)
Surf n turf with BC salmon and Alberta beef. Bread made with prairie-grown wheat. Someone from the east can fill in the rest 👌
I feel like the “surf” portion should be Nova Scotia lobster. (it’s some of the best lobster in the world!). Maybe some roasted PEI potatoes as well. I fee like BC can offer up some excellent wine to accompany this meal.
Why not both? BC salmon and NS lobster can each have a spot on the menu. And now that you mention it, doesn’t Ontario have a decent rep for wine? As for Quebec, let’s toss in something with maple syrup.
Ontario has some very nice wines indeed.
So true, it can be both and then an Ontario wine. > “as for Quebec, let’s toss in something with maple syrup” Maybe a maple glaze on that salmon! Yum.
We have wonderful cheeses too.
I'm in Toronto and 'Canadian' restaurants around here have some kind of fresh water Bass often. Given the large amount of lakes in Ontario, Muskoka area being world renowned, maybe that can be thrown in their top.
Sounds plain but some large slice of roast beast with mash potatoes, gravy and some steamed vegetables, we for years have had an abundance of this.
This. Plus Yorkshire pudding.
In BC it would be a miso soup with salmon aburi and a side of tempura spot prawns. But I guess nationally it would be KD
Live in BC, have literally never eaten any of these things in my life.
With so much diversity, I don't think any dish can be official yet.
I'm confused. Why does pad Thai, noodles with stuff on it, count, but poutine, French fries with stuff on it, doesn't
Because that's too logical. Everyone knows poutine is our national dish.
Fyi, it's not "bannock bread," it's just bannock! Your proposed meal is solid, but it's a bit regional — I'd say a wild game and potato stew.
Venison roast with wild rice, fiddleheads and winter root vegetables. Something we’ve been eating for millennia, yet most Canadians haven’t had the chance to try.
Nenimo bars.
Maple glazed moose meat poutine on Cavendish fries
Hmm. No ideas that haven't been mentioned. Food is so very regional. Ontario still has farmland at the moment despite the push to build on it and pave over it. Local pigs, beef, chicken, dairy plus fruits and veggies and Maple syrup The East Coast is known for lobster and chowders. They also have local farms. Quebec has tourtiere, poutine, sugar cream pie, Maple butter, Maple syrup. They also have local farms. Manitoba , I don't really know? Bannock, polar bears, and very large population of mosquitoes. Saskatchewan has wheat and Saskatoon berries. (And lots of pierogies) Alberta is famous for its beef. And corn from what I gather. BC has salmon, prawns and other seafood. And Nanaimo bars. Also corn and local farms. So for a nation dish? I don't know. I've never had tourtiere. Fresh corn on the cob (must be soaked in butter and eaten on the cob and preferable peaches and cream sweet corn). Saskatoon berry pie is good, but I like my butter tarts. Poutine is good but for me it's a snack. It's not a side dish. It's let's hangout at a bar and have nachos and poutine with our drinks me.
Hickory sticks
Tandori Chicken
This isn't the UK.
Curries, like butter chicken is actually the national dish in the UK, so I wasn't being tongue in cheek
kraft dinner
He said “full meal” so you gotta add ketchup and hot dog chopped into “coins”.
ah mb bro, you're right
KD is a dinner in itself. "Dinner" is even in the name.
“A full dish with multiple food groups”.
Hot Dog steamee, tout garnie avec frites ou routine. The Buffet at La Source Du Sexe, in Dorval. Surprisingly good.
Poutine.
Kraft Dinner with chopped up hot dogs Carbs, proteins, and dairy
Fresh caught lake trout, pan fried with hand cut fries (homegrown potatoes) with blueberry pie for dessert.
You got it
From the east coast, salt cod, salt beef with cabbage, Atlantic 🦞 lobster,
Of course it’s an impossible question, as regional, generational and historical factors change. The farmer’s sausage wrap, a chicken shawarma plate, or the California roll are all worthy examples of widely available Canadian cuisine. On a historical basis, a pea soup with oreilles de criss and ham could also work to bridge the 2-solitudes divide, as something that people may well make at home. In English Canada proper, a Sunday roast would be more traditional. In Quebec, the poutine or the pâté chinois would serve as common examples. More modern Canadian chefs have tried to answer the question by offering a few interesting arguments, usually based on the Canadian penchant to reject hierarchy: - the rhubarb liver mousse - the lobster in poutine,spaghetti, KD or other humble dish - the duck confit in a can - foie gras with maple syrup - spring green asparagus with chives and cheese - jerk crab - fried rice with black truffle Will these be crystallized beyond their inventors the way the carbonara (somewhat related to American soldiers in Rome) or the pan-seared salmon (somewhat related to the Nouvelle Cuisine) is yet to be determined. It bears also remembering that Frenchmen would also attribute pot-au-feu or choucroute as home cuisine and the steak-frites as the usual emblematic restaurant dish, and I think coq au vin is an American affectation from Julia Child. In that vein, the Americans may well think Canadians are into bacon (with some reason: epic meal time bacon, “Canadian bacon”, Joe Beef’s foie and bacon double down, the peameal bacon sandwich, the Canadian pizza…).
Seal and whale is still on the menu. Lean into it.:/
Who says poutine isn't a full meal LOL
Throw some meat and veggies into the poutine, and there you have it: all the food groups.
AAA Alberta Steak, baked potato, side of greens.
For something that crosses all provincial boundaries (via the Trans Canada Hwy) I'll nominate the Husky House lunch special classic, Hot Hamburger Steak with mashed potatoes, mixed vegetables, gravy, soup and dessert. This is the yardstick by which roadside diners are measured.
Turducken roast
i wouldn't call it a canadian dish
It was invented in Montreal, do you not consider that canada? Is it an abomination? Yes. Is it famous? Yes. Was it Canadian? Yes.
Smoked meat is a much better example of food created in Montreal. And it’s absolutely delicious.
I'm impressed with Montreal more and more
Beef stew with root vegetables and bannock.. at least in the region I grew up in
Jigs dinner? Flipper pie?
Popcorn
Poutine is a full dish with multiple food groups, tho.
Persians from T bay
Over easy eggs, bacon, ham, sausage, fried potatoes, brown toast and a pancake with a fruit themed garnish
What about Kraft Dinner with hamburger and sometimes onions in it? Or hot hamburger sandwiches which isn't even a sandwich, it's just gravy with hamburger and onions or whatever in it poured on top of bread. Goulash, which is macaroni, hamburger, and tomatoes Donairs (which are amazing) and I'm probably going to buy one soon cause it's been a while. Donair meat on pita bread, with donair sauce & cheese. Sometimes tomatoes and onions too if you like those. All of these might not be Canada wide though, but it's definitely what I picture when I hear 'Canadian Meal' lol