A high-calorie dish is usually a delicious dish, and this common truth stands the test of taste when in comes to Canada's poutine (pronounced poo-teen). Originating in Quebec during the late ’50s, this combination of french fries, cheese curds (squeaky little nuggets of fresh cheddar cheese) and gravy teems in eating establishments across that great land to our north. The good news is anyone in the U.S. of A. can have poutine, and an instant mouth party, just by combining three ingredients.
It’s 8 a.m. You’re tired and probably hungover. In front of you is the Mount Everest of pancake stacks. Beyond that is an assortment of maple syrups with labels that say things like "Canada No. 1 Extra Light" or "No. 3 Dark." You nonchalantly butter your flapjacks while eyeing the amber options. What's your next move?
Tofu Pups suck. Smart Dogs are stupid. With the grill season upon us, those of you suckers for smoke and char are probably wondering to yourself, “How do I make a sweet-ass vegan hot dog?” Glad you asked.
A good dish of barbecued eel can fix just about any ailment. But, failing relief, you can always pass the time trying to figure out what it is, exactly, that eel tastes like. I’ve heard people say it tastes like chicken. I’ve even heard it compared to a honey-barbecued riblet.