Comments on: Gamboling https://www.saltshaker.net/20080304/gamboling Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 13 Nov 2013 22:09:38 +0000 hourly 1 https://wordpress.org/?v=7.1 By: John https://www.saltshaker.net/20080304/gamboling#comment-99435 Sun, 16 Mar 2008 18:57:59 +0000 https://www.saltshaker.net/20080304/gamboling#comment-99435 Fair enough about butter tarts, they are definitely a unique Canadian sweet. Here are a couple of others in this link, I have never seen Beaver Tails or Nanaimo bars anywhere else, so if you ever want a taste of Canada, these will also qualify. If I ever get back to BA I will bring a bottle of maple syrup with me. Not an exaggeration, our family will go through about 12 litres of the stuff each year, so I could spare a bit.

]]> By: dan https://www.saltshaker.net/20080304/gamboling#comment-99425 Sun, 16 Mar 2008 18:22:41 +0000 https://www.saltshaker.net/20080304/gamboling#comment-99425 Only when friends visit from places that have real maple syrup. Here, if anything (and rarely), it’s some sort of vaguely maple flavored liquid that makes Aunt Jemima® look like the real thing. I think it’s corn syrup that they’ve added caramel color to and some sort of flavoring.

Something has to qualify as the national dessert of Canada – I mean, every country needs one as much as they need a national bird or flower – so why not a butter tart? That’s my story and I’m sticking to it.

]]> By: John https://www.saltshaker.net/20080304/gamboling#comment-99422 Sun, 16 Mar 2008 17:57:24 +0000 https://www.saltshaker.net/20080304/gamboling#comment-99422 Dan,
Yes, butter tarts are very popular here in Canada but I don’t think that I have ever heard them referred to as a national dessert. One interesting twist is to add a little maple syrup or sugar to the tarts for a little extra flavour. And since it is maple syrup season right now (if the snow ever melts), one other interesting meal is a breakfast that our family often has on the morning after a roast ham dinner. You take some of the leftover cooked ham and warm it up in maple syrup until the syrup thickens and then serve it with hash brown potatoes. Coronary inducing but tastes fantastic. Can you get maple syrup in BA?

]]> By: dan https://www.saltshaker.net/20080304/gamboling#comment-97149 Sat, 08 Mar 2008 11:30:06 +0000 https://www.saltshaker.net/20080304/gamboling#comment-97149 I’ll send a note! 😉

]]> By: Stovetop Traveler https://www.saltshaker.net/20080304/gamboling#comment-97014 Sat, 08 Mar 2008 02:30:23 +0000 https://www.saltshaker.net/20080304/gamboling#comment-97014 I had been on a low-iodine diet for a week, which ended on Leap Day. This diet was strict strict strict – salad and pork chops for dinner every night, no eggs, no dairy, no processed, no fish or seafood, no fun :-(. Needless to say, I went out to dinner and had a great meal at a new place down the street from my place. You should post this again in 4 years, so I will know what to have for dinner February 29, 2012.

]]> By: Cakespy https://www.saltshaker.net/20080304/gamboling#comment-96273 Wed, 05 Mar 2008 18:18:50 +0000 https://www.saltshaker.net/20080304/gamboling#comment-96273 Oh, that slaw looks amazing! And so does the “Leaping Elephant” cocktail! I did nothing for the leap year. Sigh, I really missed out!

]]>