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PostPosted: Mon Apr 20, 2009 10:22 pm
 


Hey, I am working on a project about regional foods in Canada and thought this forum would be a good place to go for some help.

I am admittedly very ignorant of the food scene in Quebec, but growing up I seem to recall hearing about some sort of traditional Quebec meal of something like beans... and things, smothered in maple syrup.

Does this sound familiar? What is it called, exactly, and can you describe it in better detail?

Thanks a ton.


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PostPosted: Mon Apr 20, 2009 10:27 pm
 


Y'all mean Maple Baked Beans


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PostPosted: Mon Apr 20, 2009 11:02 pm
 


Beans in maple syrup? Gross.

Regional foods? Poutine and Kraft Dinner. Nuff said.


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PostPosted: Mon Apr 20, 2009 11:04 pm
 


Tman1 wrote:
Beans in maple syrup? Gross.

Regional foods? Poutine and Kraft Dinner. Nuff said.



Torture pie.....Tourtière...


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PostPosted: Tue Apr 21, 2009 6:12 am
 


Cipate (cipaille)
Start with pieces of meat (cubes or whatever of any meat)
The best is to mix some game meat in this (rabbit, moose...)
Mix with spices, chopped onions and let stand for a while
Prepare dough and roll out - cut potatoes into small cubes.

Layer meat-potatoes-dough as many times as you can (supposed to go to 6 but nobody I know has ever gone there). Leave a chimney through each layer of dough.

Cook at very low temperature, the longer the better. Pour water though the chimney when needed.

Note: depending where you live in Québec, there is a bit of a mix-up between tourtière and cipate.
In some places, cipate a called tourtière (Lac St-Jean) and tourtière is "pâté à la viande" or literally "meat pie".
So I have no idea which "tourtière" Hyack is talking about.

...and for dessert "Grand pères dans le sirop", which are balls of dough cooked in thickened maple sirop.





PostPosted: Sat Oct 31, 2009 3:33 am
 


JJ wrote:
growing up I seem to recall hearing about some sort of traditional Quebec meal of something like beans... and things, smothered in maple syrup.

Does this sound familiar? What is it called, exactly, and can you describe it in better detail?

Thanks a ton.


You might be referring to the annual spring feast at the local sugar shack/cabane a suc where
beans,tortiers,bacon,ham,eggs, sausage and lots of maple syrup etc are consumed in great quantity.


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PostPosted: Mon Feb 08, 2010 6:29 pm
 


-Poutine is the tops, by far.

Some others off the top of my head:
-Paté Chinois (Shepheard's pie)
-Tarte aux sucre (sugar pie)
-Pouding chômeur
-Tortière (as mentioned) - meat pie
-Cipaille (as mentioned) ok I thought only my aunt made that, glad to see my family wasn't the only one that enjoyed that heart attack delight. We tried the 6 layers, it didn't turn our very well... :(
-Pizza-ghetti - some say that Mike's began this trend

Going more direct to Montreal,
-Montreal style begals
-Montreal Smoked meat


As for the beans and maple syrup, I'd have to agree, that sounds like a "Cabane à Sucre" type meal. Can't forget to roll your popsicle sticks in maple syrop that's poured over snow! mmmmmm

A lot of what we have come from, obviously, the French, and less obvious, Jewish and Irish incluence.


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PostPosted: Mon Feb 08, 2010 6:47 pm
 


JJ wrote:
but growing up I seem to recall hearing about some sort of traditional Quebec meal of something like beans... and things, smothered in maple syrup.

Does this sound familiar? What is it called, exactly, and can you describe it in better detail?

Thanks a ton.



I don't remember the title of the meal. But it contains beans, pork, fried onions, maple syrup, pepper....

ketchup, maonaise, sour cream..... optional.


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PostPosted: Mon Feb 08, 2010 7:09 pm
 


maybe thinking of Cretons....ground pork, onions and lard

or Feves au Lard...Pork and baked beans, can add maple syrop for those beans.


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PostPosted: Mon Feb 08, 2010 7:53 pm
 


Don't know what the hell you're talking about but after you eat all that stuff, you need to have "des pet de seour" (nun's farts) for dessert and "des orielles de Christ" (Christ's ears) for a snack later in the evening.

Nun's farts = leftover pastry dough from your toutiere rolled out, slathered with butter, cinnamon and brown suger, roll her up, and baked in the oven. Yummy!!!!

Christ's Ears = deep fried pork fat

Fuckin heart attack waiting to happen....

Disclaimer: Don't blame me for the speliing...I married the translator who feeds me this stuff!!! :rock:


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PostPosted: Mon Feb 08, 2010 8:17 pm
 


Fêves au lard (beans and pork) has no maple syrup.

You can add some if you want but it's not in the recipe.

Personally, I add no sugar at all and it's a very salted meal.


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PostPosted: Mon Feb 08, 2010 8:27 pm
 


8O You guys can't be serious. No wonder Quebec is so fucked up! :lol:


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PostPosted: Mon Feb 08, 2010 9:01 pm
 


Yogi wrote:
8O You guys can't be serious. No wonder Quebec is so fucked up! :lol:

<history>
Since the weather and the lands were not good for the conservation of the "fat", Canadiens used pork fats (lard) since it was easy to keep. This tradition continues until today and that's why a lot of our meals are very "fat".


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PostPosted: Mon Feb 08, 2010 9:10 pm
 


Quebec food for me is a Montreal smoked-meat sandwich, with a garlic dill and Labatt 50, sitting on a Montreal patio in June. I quit smoking years ago, but I think I'd even smoke a cigarette if I could be there right now.


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PostPosted: Mon Feb 08, 2010 9:15 pm
 


frank06 wrote:
-Poutine is the tops, by far.

Some others off the top of my head:
-Paté Chinois (Shepheard's pie)
-Tarte aux sucre (sugar pie)
-Pouding chômeur
-Tortière (as mentioned) - meat pie
-Cipaille (as mentioned) ok I thought only my aunt made that, glad to see my family wasn't the only one that enjoyed that heart attack delight. We tried the 6 layers, it didn't turn our very well... :(
-Pizza-ghetti - some say that Mike's began this trend

Going more direct to Montreal,
-Montreal style begals
-Montreal Smoked meat


As for the beans and maple syrup, I'd have to agree, that sounds like a "Cabane à Sucre" type meal. Can't forget to roll your popsicle sticks in maple syrop that's poured over snow! mmmmmm

A lot of what we have come from, obviously, the French, and less obvious, Jewish and Irish incluence.


I cannot believe you forgot sucre à crème. 8O

I'll forgive you for listing Tortière :lol:


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