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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