Tim Hortons is Canada's favorite coffee shop, a local chain enterprise with stable quality. Canadians always say that if God wants to appear in Canada, he must be in Tim Hortons. The news that Tim's was acquired by Burger King in the United States in 2065438+2004 has become a national disaster for Canada. Fortunately, its quality has remained unchanged since then. Speaking of it, Canadians depend on Tim just like Americans love sweet Duncan donuts. They can't see each other for a day, just like Sanqiu. Most Canadians will feel listless all day if they don't buy food and drink here in the morning. Tim Hortons was originally a hockey player. He founded his own cafe with the same name in 1964, and now it has grown into Canada's "national coffee", which is delicious and cheap.
Besides coffee, there are some other drinks and foods here, and the most important thing is doughnuts. In addition to our common round cakes with stuffing, rings and balls, please do as the Romans do and call them timbits. The advantage of Tim's doughnuts is that they are not too sweet, and they are all made more refreshing. Like coconut milk, sour cream, lemon, and maple syrup with Canadian characteristics, they are all delicious and go with coffee. It's freezing outside in winter, so I need such a cup of hot things to warm my hands, and with a cup of sweet things, I feel that the heat is back and I am full of energy in an instant!
The great fusion of international cuisine
The historical memory on her lips
Because of immigration, many foods in Canada are branded as "international norms", and the taste of love on the tip of the tongue also carries historical changes. The famous winter dessert Nanaimo Bar is a good example. It can be said that Nanaimoto in Canada is different from lady finger in Scotland, ginger biscuits in Armenia, Florence biscuits in Italy and brandy biscuits in Britain. The transformation of Canadians is to spread a layer of biscuits, fold vanilla cream icing, and then pour a layer of melted chocolate, which is sweet and layered (tastes like the popular "grove" in China) to neutralize the cold in winter.
Let's talk about drinks, eggnog, which originated in medieval England. In a specific historical period, drinks that absolutely belonged to the upper class can now be bought in supermarkets. Because the traditional practice is to add brandy to fresh milk, and then add raw materials such as egg yolk. Traditional eggnog is based on brandy. After it was introduced to the United States, North Americans like to add rum to it to make the wine taste sweeter. If you sprinkle a little spicy but fragrant nutmeg powder, it will be warmer and taste layered. Another reason why eggnog is so popular is that it is very versatile and there is a non-alcoholic version. Adding rum or brandy has its own advantages, adding coffee or tea (eggnog latte is a seasonal drink, which is drunk in many places in Canada in winter), and sometimes it is put into cookies as a seasoning. In short, the aftertaste is long, but I have always felt unique, strange and delicious.
Let's start with a meat dish, Tourtiere, which is simply translated as patties. Taste salty and spicy, style: France and Canada. It turns out that this thing was originally made of the meat of a passenger pigeon, which translates as "waiting pigeon". This kind of pigeon has tender meat, delicious taste and no resistance. You can catch it as soon as you catch it But people in ancient times didn't have such a strong sense of protecting endangered animals as we do now. As a result, everyone ate meat pies, pigeons and became extinct. People want to continue eating meat pies, so they have to change the stuffing into pork, beef and mutton.
Winter standard
When it comes to the winter label, the brain immediately supplements the thick flavor of roasted cotton candy and gravy cheese slices. Of course, this does not mean that there are only roasted marshmallows and slices of gravy cheese in winter in Canada, but this kind of food is much older. Baked marshmallows and French fries are just the first combination that comes to mind. These two foods also have the direct and somewhat generous personality of Canadians. When they are pushed in front of you, it seems to say: cold in winter gives you heat! Then this heat is really enough.
When Bian Xiao first ate roasted marshmallows, she was deeply moved and was very surprised! I really feel like I've eaten marshmallows for so many years. The marshmallows are roasted, the outside color is slightly black and slightly burnt, and the inside is white, melting into a slightly flowing feeling, and the entrance is very hot. Although unnecessary, it still weakens the sweetness. Another way to eat is to eat a biscuit with milk chocolate and baked cotton candy in the middle, which has reached a new height. I have been baking candles since I discovered this way of eating.
The bigger the marshmallow, the better it tastes. Don't get too close to the fire. Bake for a long time and swallow saliva silently. Last time, a little friend actually put forward such a good idea. When baking outdoors, you must face the snow scene in Canada and bake marshmallows with ice wine. Do you have to be so particular? Roasted marshmallows are a perfect match for wine! It's winter in Canada if you eat it bite by bite. Another good partner of marshmallows is hot chocolate. Tim Hortons's hot chocolate is good, so silky, so fragrant and not expensive. Sip with your lips, and the aftertaste is still in your mouth when you swallow it.
Poutine originated in Quebec and is the number one folk food in Canada. Many places in Quebec claim to be the birthplace of this kind of food. Authentic poutine is spicy broth with crispy cheese dipped in curd, and sweet potato with thick cheese-evil calories are always so tempting!
Canadian bacon is another representative of high-calorie food. Different from the traditional bacon from the pig's belly, Canadian bacon is a well-deserved national dish. The lean meat from the pig's waist is carefully selected, fully pickled and sprinkled with golden corn flour. Carousel Bakery of St Lawrence Market in Toronto firmly believes that his Canadian bacon sandwich is the best. Many North American steakhouses also serve Canadian bacon as an appetizer. A thick horizontal plate with crisp and oily skin.
Beaver tail sounds fierce, but it's actually just fried pasta shaped like beaver tail. Roll the dough into a big piece and put it in the oil pan. Fry it soft, don't lose strength. Take it out and pour it with different condiments, such as cinnamon sugar powder and maple syrup, as well as the classic hazelnut chocolate sauce (Ferrero sauce! ), etc. The taste is solid and simple, it is said to be a snack, but one is half full after eating. When US President Barack Obama visited Canada, he specially tasted the beaver tail and was full of praise.
In Canadian food culture, cheese and wine are a match made in heaven. The east coast of Canada not only produces famous wines, but also has a "cheese road". This road is located in Quebec, and there are many small cheese workshops along the way, which can be visited and tasted. The workshop owner will also explain all kinds of cheese-related knowledge to visitors.
Canadians' passion for cheese reached its peak in winter, probably because every cell was shouting "I want to eat cheese", and cheese suddenly rose from a side dish to a main dish-I have to say this hot pot. Heat to melt one or several different cheeses, add white wine, and dip a fork into small pieces of bread, potatoes, vegetables, meat, etc. The cheese is boiled glug, a piece of bread is inserted, every hole is filled with liquid milk, and a small fork with a long handle is slowly dug out to keep every strand of sexy drawing. Swallow it in one gulp, and take a sip of white wine before swallowing. The compound reaction of air, cheese and alcohol brings wonderful pleasure and satisfaction. (Tips: Eating fondue cheese is not suitable for drinking cold drinks. Cheese will condense into a big lump in the stomach and is not easy to digest. It goes well with black tea and white wine. )