• Invented in Canadia - 3

    From Dave Drum@1:3634/12 to All on Thu Nov 25 18:43:00 2021
    GINGER ALE: Canada Dry ginger ale comes by its brand name honestly - the
    soft drink was indeed invented by a Canadian. Toronto-based pharmacist
    and entrepreneur John McLaughlin spent the latter part of the 1890s and
    early 1900s perfecting his formula, patenting Canada Dry Pale Dry Ginger
    Ale in 1907. A cross between spicier ginger beer and flavorless club
    soda, ginger ale became particularly popular during American Prohibition
    as its flavor would mask the harsh taste of illegally made alcohol.


    CALIFORNIA ROLL: There is some dispute about the origin of the
    California sushi roll, but the most commonly accepted story has it being invented by Hidekazu Tojo, a Japanese chef who immigrated to Vancouver
    in the 1970s. Realizing that most Canadians were not used to the taste
    and texture of raw fish or seaweed at the time, Tojo created a roll with
    the seaweed on the inside, filled with crab, avocado and mayonnaise. His invention was such a hit, it's now a standard roll at sushi restaurants
    around the world.

    POUTINE: If there's any one food that people love to associate with
    Canada, it's the magical concoction known as poutine. The concept is
    simple: French fries topped with savory gravy and squeaky cheese curds
    that melt slightly under the heat of the sauce. There's some
    disagreement about exactly where and when poutine was invented, but it's
    been a presence in Quebec since the 1950s and has slowly gained
    popularity throughout the rest of Canada.

    CANADIAN BACON: What the rest of the world calls "Canadian bacon" is
    usually called "back bacon" in Canada. It's much like ham in consistency
    and flavor and is cut from pork loin, unlike streaky bacon (known in
    Canada simply as "bacon"), which comes from pork belly. The bacon is
    often rolled in pea flour or cornmeal, earning the name "peameal bacon". Canadian bacon is typically eaten for breakfast or brunch, often as an essential element of eggs Benedict.

    GINGER BEEF: Chinese food has a long history in Western Canada - early
    Chinese immigrants were not permitted to enter most professions in
    Canada, leaving them to open restaurants, tweaking Chinese recipes to
    better appeal to Western tastes. The sweet and sticky deep fried strips
    of breaded meat known as ginger beef are part of this phenomenon.
    Developed at the Silver Inn in Calgary in the 1970s, the dish still
    appears on most Chinese menus in southern Alberta.

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