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Originally Posted by GA Russell
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Speaking as a Canadian, this book sucks big time. Perhaps the introduction gives a gentle clue: Real Canadian Cooking is a mix of French, Canadian, and North American style cuisines from bacon to maple to poutine.
Did someone move Canada off the North American continent when I wasn't looking?
What is Canadian about "Canadian Cod Ceviche"? Though Food Network has the identical recipe as "Peruvian Ceviche". The Halifax Donair might qualify though again using ground lamb to follow the original recipe might have been better and leaving off the toppings section of the original recipe is not good. Canadian Bacon and vegetable soup? Hormel called and they want their "Creamy Canadian Bacon and Vegetable" soup recipe back. The Food Network would also like their "Roast Goose with Currant Kumquat Compote" recipe back. French Canadian Tourtiere with no ground pork? Blasphemer! Though again another recipe borrowed from the Food Network. Finally, let's look at Lynn Crawford's Venison with Sweet Potato Dauphinoise, again from the Food Network. Though in the Food Network version, they did manage to spell thyme correctly. To quote the ebook: "1 small handful of fresh time". What the heck, we all need a chuckle. Pork Ball Stew (Rabout de Boulettes?). Add the flour... sadly missing from the list of ingredients, "Herbs for seasoning"? What herbs?
Basically, I had a quick look through the recipes and virtually every recipe was copied from the Internet and then errors were added.
A poorly laid out book with measurements in Imperial rather than metric with some odd conversion errors where the original recipes used metric measurements.