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/ck/ - Food & Cooking

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9462249 No.9462249 [Reply] [Original]

Pic related.
Southwestern Nova Scotians often eat lots of smoked fish (mackeral in the pic).

>> No.9462263
File: 23 KB, 320x291, pickled-herring-320x291.jpg [View same] [iqdb] [saucenao] [google]
9462263

pickled herring

>> No.9462274

>>9462249
yes, also in england they have lots of smoked

>> No.9462276
File: 284 KB, 720x1280, Snapchat-781791378.jpg [View same] [iqdb] [saucenao] [google]
9462276

More Nova Scotian foods. We call this chow chow.
Pickled onions, cucumbers, and some other things. Eat it with potatoes or a stew. Really good.

>> No.9462283

>>9462274
Yea. We live in a very "English" town. Lots of union jacks (without the Irish cross) . My family's been here since the 1600s and 1700s, on both sides.

>> No.9462284
File: 1.93 MB, 235x240, b.gif [View same] [iqdb] [saucenao] [google]
9462284

>>9462249
>smoked mackerel

>> No.9462312
File: 153 KB, 804x398, vka-meat-280601-jpg.jpg [View same] [iqdb] [saucenao] [google]
9462312

>>9462249
I'm from Montreal, I've tried smoked fish a couple of time, was pretty good, clearly an acquired taste as it's salty AF, but I did enjoy it.

Also, Montreal. Pic related

>> No.9462706

>>9462312
Some people smoke with a lot of salt (better preservation)
My great uncle salted shad, and my brother ate some a year ago. My uncle sees him and says "that's been hanging there for 3 years", and my brother claims that it was tasty.

>> No.9462716

>>9462276
>We call this chow chow.

Is there an issue with inbreeding in Nova Scotia or

>> No.9462725

>>9462716
it's the name for chayote in India, which is a common ingredient in northern chow chow, which is basically a chutney or piccalilli

>> No.9462729
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9462729

>> No.9462730
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9462730

Upper midwest here, we've developed a way to put the cheese INSIDE the burger. No need to thank us

>> No.9462734

BEHOLD, frozen vegetables, cans of cream of something soup, ground beef, and tater tots. Eaten in a church basement after the funeral and before you go to Paul Bunyan land in Brainerd

>> No.9462739
File: 178 KB, 1077x777, tater tot hotdish.jpg [View same] [iqdb] [saucenao] [google]
9462739

>>9462734

>> No.9462754
File: 410 KB, 600x400, green-jello-salad-1319.jpg [View same] [iqdb] [saucenao] [google]
9462754

>>9462739
While the rest of the country has moved on from post-war gelatinous abominations the tradition is alive and well in the northern midwest. Jello salad is best enjoyed while listening to "Prairie Home Companion"

>> No.9462759

>>9462730
>"""cheese byproduct"""

>> No.9462782
File: 129 KB, 600x687, santa-maria-tri-tip-vertical-600.jpg [View same] [iqdb] [saucenao] [google]
9462782

>>9462249
TRI
I
P

>> No.9462788

>>9462759
that is not cheese byproduct, you are thinking of whey which is good for gainz

>> No.9462800

>>9462788
for real ,thats real cheese? damnn son i had didnt know liquid cheese was possible to have it be cooked/grilled while being over 80% cheese( or whatever the ratio is for standard cheeses, i forget what it is)

>> No.9462808

>>9462800
Refrain from any further posting until you have read this article:

http://www.seriouseats.com/2016/07/whats-really-in-american-cheese.html

>> No.9462810

Breakfast tacos are the official food of San Antonio, and that's saying something will all the obesity.

>> No.9462829

>>9462283
nobody cares

>> No.9462832

>>9462716
It originated a very long time ago among acadian French settlers.. Blame the french.

>> No.9463958

>>9462706
Shad is only used as bait here. And it's the worst smelling bait typically.

>> No.9463980

>>9462249
isn't nova scotia like three square miles? why differentiate between different areas of the province? isn't that about six feet away from being northeastern nova scotia?

>> No.9464002

>>9463958
t. Amerilard whitetrash who uses jarred shad sides to fish for catfish in his local mud hole

Tbf, they smell like satan's farts but do catch catfish.

>> No.9464566
File: 732 KB, 1711x1423, Empanadas_Small.jpg [View same] [iqdb] [saucenao] [google]
9464566

>my only reason to live

>> No.9464579

>>9462739
minnesota was a mistake

>> No.9464592

>>9464566
Are those empanadas fried?

>> No.9464599

>>9462754
That looks good though. Must be a nice dessert. Its jello flavoured with what?

>> No.9464611
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9464611

Growing up in southwestern Ontario the local food was fried yellow lake perch. When I was a kid the limit was 100 fish a day (which we had no trouble exceeding)

>> No.9464617
File: 66 KB, 480x480, tørrfesk.jpg [View same] [iqdb] [saucenao] [google]
9464617

Torrfisk, aka "Fish Jerky".

>> No.9464804

>>9463980
nova scotia is still bigger than a lot of european countries

>> No.9464811

Someone else lives in Nova Scotia?

>> No.9464812

>>9462283
do you actually live in english town?

>> No.9464819
File: 58 KB, 497x512, 1505930016568.jpg [View same] [iqdb] [saucenao] [google]
9464819

>>9464811
yeah, i'm in cape breton

>> No.9464821

>>9464819
shouldn't you be in the alchy thread?

>> No.9464827

>>9464821
I don't drink

>> No.9464838

>>9464827
Im from NS, half the population eh by?

>> No.9464839

noob here, why does that smoked herring not look like smoked salmon?

>> No.9464840

>>9464838
yeah the entirety of nova scotia must be in this thread

>> No.9464849

>>9464839
because that's a smoked mackerel
Also this may disqualify me as a nova scotian of fisherfolk descent but I can't fucking stand mackerel. I love a lot of fish but mackerel is just too fishy to tolerate. A mackerel fresh out of the sea, cooked not 2 hours after it's caught is going to have more of that gross off fishy taste than a week old any other fish.

>> No.9464864

>>9464849
i regularly clean my own mackerel and i had to learn to like it. That oily fishyness is perfect. I descend from nothing but fishermen who fucking eat the bones

>> No.9464881

>>9464819
Kings County here, boy.
I don't actually know what Nova Scotian food is.
I like garlic fingers and donair sauce?

>> No.9464888

>>9464881
I'm in Richmond county. I mainly eat fish, pasta and black tea.

>> No.9464889

>>9464881
Well there's maritime food in general, which is just english food with local ingredients. And there's Acadian food which is unique but there's not a lot of it, and there's donairs and brothers pepperoni.

>> No.9464965

>>9464881
Hants county here, a lot of Nova Scotian food seems to be fish based (or at least Maritime food is) Pretty much every restaurant at any NS tourist site specializes in fish, 9 times out of 10 they have a seafood chowder made from local fish.

>> No.9464975

>>9464965
same Hants County fag again, I forgot Donairs are really popular as well.

>> No.9464976

>>9462739
Is that a trailer-park shepherd's pie?

>> No.9465602

>>9464976
yeah kinda

>> No.9465790

>>9462249
>every now and then neighbour brings us fish he caught and had smoked or candied
Don't get as much nowadays, but damn, thank you, Craig.

>> No.9465814

>>9464819
>>9464811
>>9464838
>>9464840

Holy shit, weird. Never saw anyone from NS on here before. I'm near Bridgewater. Kind of don't like fish though, to be honest. Haddock is ok and so is lobster if its from the north shore and caught the same day

>> No.9467036

>>9462263
None of the scotians in here recognized Solomon Gundy?

>> No.9467053
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9467053

Hormigas culonas. Roasted queen ants.

>> No.9467060
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9467060

midwest master race food

>> No.9467109
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9467109

one of the only native offal dishes in the US. yum yum!

>> No.9467204

>>9464804
made me think

>> No.9467216

>>9462312
Oy vey

>> No.9468061

>>9462730
I live around the corner from Matt's bar. Wanna be friends?

>> No.9468124

>>9462810
You want obesity come to corpus

>> No.9468185
File: 3.24 MB, 4032x3024, 20170212_112642.jpg [View same] [iqdb] [saucenao] [google]
9468185

Pretty much the best of Southern BBQ on one plate. Brisket beans, jalapeno & cheddar grits, jalapeno sausage, beef ribs, brisket, raw onions, pickles and a piece of Wonderbread from Micklethwait Craft Meats in Austin

>> No.9468193

>>9468185
>Burned meat
Enjoy your cancer, Americucks

>> No.9468206

>>9468193
O B S E S S E D
B
S
E
S
S
E
D

>> No.9468214

>>9468185
>no pork
>no slaw
>best of Southern BBQ
Texas, please.

>> No.9468221

>>9468214
>flyover upset about Texas BBQ
Keep covering your shoddy smoking ability with tons of sauce and shitty dry rubs.

>> No.9468233

>>9463980
21300 square miles actually. Though there is a lot of overlap, regional cuisine varies a lot throughout the province.

>> No.9468246

OP how long will that fish keep unrefrigerated? How long will it keep refrigerated? Do you eat it just like that as a snack?

>> No.9468377

>>9468221
Flyover? Really? That's your go-to? Fucking Texas is as flyover as it comes.

>> No.9468387

>>9468377
Statistically speaking, New York gets flown over more than Texas.

>> No.9468652

>>9468387
Source?