| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 806.1 | My shot at it... | KAFS31::LACAILLE | Half-filled bottles of inspiration | Tue Mar 15 1994 14:48 | 5 |
|
Beans, crepes, deep fried pork rinds, maple syrup, tourtiere(meat
pie),creton(spicy meat spread)
Jean-Charles
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| 806.2 | | CTHP12::M_MORIN | A dead man with the most toys is still a dead man. | Tue Mar 15 1994 15:15 | 1 |
| Basically, anything that gives gas qualifies...
|
| 806.3 | | KAOFS::M_COTE | I was there | Tue Mar 15 1994 17:28 | 8 |
|
Pass a hat around and ask for money. That's the recipe for French
Canadian. Oh yeah, and say you don't want to be there either!
:-)
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| 806.4 | | KAFS31::LACAILLE | Half-filled bottles of inspiration | Wed Mar 16 1994 09:45 | 7 |
|
...AND OF COURSE...poutine!
Charlie
ps that's french fries covered with shredded white cheddar and
then smothered with broiling hot gravy. (good for the heart ;)
|
| 806.5 | | KAOU59::ROBILLARD | | Wed Mar 16 1994 10:04 | 14 |
|
La graise de routi!!!
That's what you make when you cook a pork roast, take the juices from the roast
and place in a large bowl. You add some gelatine and place in the fridge. A few
hours later you basically have pork jello with a layer of fat resting on top.
You typically eat this with toast. You take some of the fat and spread it like
butter. Then you put some of the gelled (SP?) stuff on top. Beleive me, it's
really good.
BTW, can't you just feel you arteries clogging up?
Benoit
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| 806.6 | | FSCORE::LEMYRE | Life is short...Eat dessert first. | Wed Mar 16 1994 11:47 | 2 |
| My french-only-speaking Grandmother used to serve ragout de boulettes
(meatball stew), pates de cochons (pig's feet) and sugar pie (yumm!).
|
| 806.7 | here is one recipe | KAOFS::J_DESROSIERS | Lets procrastinate....tomorrow | Wed Mar 16 1994 12:55 | 115 |
| This is a recipe for Cip�te, so called because the original recipe had
meat separated by layers of dough (six-p�te). I made this last
christmass for 11 people in a BIG pot (15" diam x 10" high) nedless to
say I had some left over. If you have trouble with the french terms,
drop me a line.
Jean
PS "traditional" dishes: tourti�re, pork roast with brown potatoes,
rago�t de pattes de porc, f�ves au lard... many of those dishes were
very rich in calories and fat because in those days, people worked VERY
hard and also the meat cuts were not the best (pigs feet??? yuck!)
because people were also very poor. And NO, poutine is not a
traditional dish, neither is pepsi or hot dogs.
I have the following on line if you are interested:
Directory DISK$SUPP:[J_DESROSIERS.RECETTES]
CHOUX.TXT;1 21 23-FEB-1991 04:20:06.00
CURRIED_BEEF_POCKETS.RECETTE;1 2 22-DEC-1987 08:55:00.00
FETTUCHINI_A_LA_CREME.RECETTE;1 2 2-MAR-1988 11:18:09.00
FOIE_A_LA_CHINOISE.RECETTE;4 2 26-NOV-1990 15:48:36.00
FRAISES_ET_SAUCE_FRAMBOISE_RHUBARBE.DESSERT;1
3 2-MAR-1988 11:20:22.00
GATEAU_TRUFFE_AU_CHOCOLAT.DESSERT;2 4 28-NOV-1990 09:58:56.00
MAYONAISE_MAISON.RECETTE;1 3 2-MAR-1988 11:21:21.00
MELON_ET_BLEUETS.DESSERT;1 3 2-MAR-1988 11:23:12.00
MERINGUE_AU_CITRON.DESSERT;1 4 2-MAR-1988 11:24:27.00
PAELLA.RECETTE;1 2 2-MAR-1988 11:22:15.00
PATE_DE_FOI.RECETTE;1 3 22-DEC-1987 09:11:52.00
PLUM_POUDING.RECETTE;2 3 14-DEC-1990 16:29:05.00
POIRES_POCHEES_ET_SAUCE_AU_CHOCOLAT.DESSERT;1
4 2-MAR-1988 11:25:46.00
POULET_SAUCE_AU_VIN.RECETTE;1 2 2-MAR-1988 11:33:31.00
POULET_TENDOORI.RECETTE;1 3 2-MAR-1988 11:34:35.00
SAUCE_AU_CHOCOLAT.DESSERT;1 2 2-MAR-1988 11:36:08.00
SAUCE_AU_VIN.RECETTE;1 2 2-MAR-1988 11:36:47.00
SAUCE_FROMAGE_ET_EPINARDS.RECETTE;1 3 22-DEC-1987 09:06:48.00
SAUCE_VELOUTEE_A_L_ORANGE.DESSERT;1 2 2-MAR-1988 11:40:56.00
SAUMON_POCHE_SAUCE_AU_VIN.RECETTE;1 3 2-MAR-1988 11:38:34.00
SOUFFLE_AU_CHOCOLAT.DESSERT;1 4 2-MAR-1988 11:39:26.00
Total of 22 files, 77 blocks.
CIP�TE (RIMOUSKI)
MARINADE
- 2 Tasses de vin rouge sec
- 1 tasse de vinaigrette italienne
- 4 gousses d'ail hach�es
- 2 c. � soupe d'oignons hach�s
- 1 c. � th� de persil
VIANDES
- 3 lbs. de porc
- 3 lbs. de boeuf
- 3 lbs. de veau
- 3 lbs. de poulet ou dinde
- Viandes sauvage (li�vre, chevreuil, orignal...) facultatif
- Bacon
- 4 oignons moyens
- 5 - 7 Pommes de terre en cube
�PICES
- �pice � bifteck
- Poivre au go�t
- 1 c. � th� de cerfeuil
BOUILLON
- Pr�parer 4 � 5 tasses de bouillon de poulet fait de Bovril.
1- M�langer tous les ingr�dients ensemble pour faire la marinade.
2- Pr�parer les viandes en faisant des cubes 1/2 po. environ. M�ler les viandes
ensemble sauf le BACON et ajouter les �pices en m�langeant avec les mains.
Mettre dans un plat de plastique, verser la marinade sur les viandes et faire
mariner de 24hrs � 48hrs.
Le lendemain...
3- Ajouter � la viande marin�e les 4 oignons hach�s finement. Dans un gros
chaudron �pais (genre creuset), tapisser le fond de bacon, mettre un rang de
viande et un rang de pommes de terre en alternant. (mettre plus de viande que
de pommes de terre). Continuer jusqu'� remplir le chaudron. Verser le
bouillon de poulet pour couvrir la viande en faisant de l'air avec un couteau
pour le faire p�n�trer.
4- Garnir le tout d'une p�te � tarte en laissant un trous pour ajouter du
bouillon en cour de cuisson. Mettre le couvercle et cuire � 300 F, de 6 � 7
hrs.
5- Au bout de quatre heures, ajouter encore du bouillon jusqu'au bord et
laisser cuire � d�couvert.
Note : �tant donn� le temps de cuisson il n'est pas n�c�ssaire de choisir la
viande dans une partie tendre. Choisissez la partie la moin dispen-
dieuse.
BON SUCC�S!!!
|
| 806.8 | it was a gas all the same... | REFDV1::MURPHY | Symbolic stack dump follows... | Wed Mar 16 1994 13:21 | 6 |
| .2> Basically, anything that gives gas qualifies...
Is that why Paris smells like that ;-) ?
Steve
|
| 806.9 | re. poutine | KAFS31::LACAILLE | Half-filled bottles of inspiration | Wed Mar 16 1994 14:25 | 4 |
|
is too... :-P
Charlie
|
| 806.10 | | CTHP12::M_MORIN | A dead man with the most toys is still a dead man. | Thu Mar 17 1994 08:43 | 6 |
| Ever heard of "Pouding Chaumeur" or is it "Pouding Chaumiere"? My mother
used to make a lot of it when I was a kid. I believe it's a traditional
Quebec dessert. Sorry I don't have a recipe.
/Mario
|
| 806.11 | make some "ploye"
make some "ploye" | VSSTEG::SYLVAIN | D� do run-run | Thu Mar 17 1994 09:33 | 7 |
|
From the New Brunswick/ Northern Maine we have
"ploye" which is buckwheat flour pancake. Excellent
as a bread substitue. I make them all the time. It is
now available in the grocery stores in Maine/New Hampshire.
|
| 806.12 | | KAOFS::J_DESROSIERS | Lets procrastinate....tomorrow | Thu Mar 17 1994 12:20 | 6 |
| Pouding ch�meur is also called poutine au pain, basicaly old bread
soaked in milk with eggs with brown sugar and dried raisins added, very
good served warm with maple syrup.
Jean
|
| 806.13 | | CTHP12::M_MORIN | A dead man with the most toys is still a dead man. | Thu Mar 17 1994 13:10 | 16 |
| >> Pouding ch�meur is also called poutine au pain, basicaly old bread
>> soaked in milk with eggs with brown sugar and dried raisins added, very
>> good served warm with maple syrup.
>> Jean
You must not be a real Quebecker. Pouding au pain, where I come from (en
Abitibi) is exactly what you described above with some cinnamon mixed in.
Pouding ch�meur is different. It's more like a maple syrup mix with baking
dough on top, baked in the oven.
They're both good but I prefer Pouding ch�meur which they sometimes serve in
the Hull cafeteria.
/Mario
|
| 806.14 | | CSC32::S_BROOK | There and back to see how far it is | Thu Mar 17 1994 13:33 | 5 |
| > Pouding ch�meur is also called poutine au pain, basicaly old bread
> soaked in milk with eggs with brown sugar and dried raisins added, very
> good served warm with maple syrup.
Good English food! (Seriously Bread Pudding is extremely popular in England!)
|
| 806.15 | Pied de cochon (a la St Menehoulde ?) | LEMAN::DZIALOWSKI | | Thu Mar 17 1994 14:08 | 10 |
| Pates de cochon = Pig Noodles or Pig Pasta
Pattes de cochon = Pig legs
Pied de cochon = pig knuckles aka pig foot (I assume that is what your
Gram meant). That is a delicacy that has driven the famous Quebec
"chanteuse", singer and songwriter Bessie Smith to produce a great song
celebrating it: "Gimme a pigfoot'n'a glass'o beer". Great recording
with the famous Quebecois band of Fletcher Henderson (or was it King
Oliver, from Ottawa I think ?)
|
| 806.16 | Sueurs des pieds (a la Hollandaises) | 54291::PIJPSTRA_D | | Fri Mar 18 1994 06:54 | 1 |
| Anyone ever tried that one?
|
| 806.17 | | KAOFS::J_DESROSIERS | Lets procrastinate....tomorrow | Mon Mar 21 1994 12:40 | 6 |
| Excuse moi Mario, c'est mon erreur tu as compl�tement raison, le
pouding ch�meur, c'est bien du g�teau avec une sauce au sucre (ou bien
avec du sucre d'�rable).
Jean
|
| 806.18 | Recipes ? | AWECIM::MELANSON | | Mon Mar 28 1994 15:16 | 6 |
| Thanks so much for all the variety of responses ! Now would anyone be able to
send me the recipe to make Fricot, Poutines, Meat Pie, etc. ??
Thanks again !
Sandy
|