Strolling with a skeptical biochemist
Wait, hold on!I always thought that beaver tails were this silly thing we gave to tourists. There are Canadians that actually eat it? I'm curious if I was just living in pastry ignorance.As for the poutine, it looks lovely though I cant help but mention that poutine is old Quebec argot for "pauvre en viande" or deprived of meat
I'm curious if I was just living in pastry ignorance.Yes, you were. :-)I'm partial to the chocolate and banana BeaverTails but sometimes they're just too messy, especially if you have poutine in your other hand. ... poutine is old Quebec argot for "pauvre en viande" or deprived of meat. That's why it's called "bacon poutine." It's a meal deprived of meat, with meat. Makes sense to me.BTW, it wasn't that good. I think you have to be in Quebec to get good poutine.
Killaloe Sunrise Beavertail for me, please (a squeeze of lemon juice and a sprinkle of cinnamon+sugar). For a main course, garlic butter and mozzarella is good. I'll pass on the poutine though - chips and curds are tasty, but I don't much like gravy on anything.
I find Smoke's to be pretty bad, overall.
"good poutine"Based on my single experience with poutine from a summer food stand in Newport, Vermont (five miles from Quebec, but perhaps a world away), "good poutine" is a non sequitor! :D
Thank God for OHIP. :D