American provincialism is exemplified by attitudes toward Canada. This vast, greatly diversified country is still viewed by most Americans as an icy wasteland filled with igloos and polar bears. Only a very rare American can identify the Canadian provinces and recognize their geographic and climatic differences; on the other hand, Canadians know a great deal about the United States. However, they are puzzled by the American attitudes toward health care, abortion and gay rights. Many Canadians feel that Americans are perpetually fighting battles resolved by them years ago. Maybe so. In viewing Canadian culinary attitudes, HG is bemused by the love for poutine, a vile cheese curd and gravy substance served over french fries. Canadians also have an unusual affection for Tim Horton’s an omnipresent fast food chain specializing, as far as HG can tell, in bad coffee and stale doughnuts. HG rates it very low. HG does, however, share the Canadian passion for butter tarts. These are delicious tarts that look like mini pecan pies. No nuts but lots of raisins and not overly sweet. HG discovered these tarts at the beginning of his marriage to Canadian BSK. A parcel of butter tarts baked by BSK’s late grandmother arrived and HG became addicted. HG has devoured butter tarts all over Canada. But, the best were those prepared by grandmother Beatrice Page Kent. Curiously, you can never find butter tarts in the United States. Can it be that the crafty Canadians have forbidden their export?
HG loves Canada. The cities. The farmlands. The mountains. The waters — the Atlantic and the Pacific and everything in between. Most of all, the people. Sane. Rational. Accepting. Of course, HG is most influenced by the fact that that BSK, the love of HG’s life, is a Canadian.
SJ informed HG today that Canadian food is having “a trendy moment in New York.” (see Robert Sietsema’s fine Article on the Subject HERE)HG is puzzled. Of course, there is wonderful food in Canada and chefs who take advantage of great seafood, beef, lamb, organic vegetables. Vancouver, Toronto and Montreal are world class foodie cities. But, the predominant influence in Vancouver is Asiatic. Toronto is international and eclectic. Montreal is very French, of course, but there are Jewish influences and some restaurants that feature hefty Quebec dishes (a lot of fat and maple syrup as befitting a climate that can get super chilly). The only uniquely Canadian food HG knows is poutine, a mixture of cheese curds and gravy usually served over French fries. It is ubiquitous in Montreal and the entire Francophone region. It is even on the menu at McDonald’s. How does it taste? Vile. Montreal gourmets are proud of Montreal bagels (totally inferior to New York’s H & H product). They also tout Montreal smoked beef, mentioning it as a competitor of New York pastrami.They must be kidding.
HG’s favorite taste of Canada is the huge array of oysters at Rodney’s Oyster Bar (Vancouver and Toronto). Perfectly shucked. Served with freshly grated horseradish. Nicely priced wine list. Canada at its natural, unpretentious best.
