You're asked to vote for the food and drink that best fits the region you live in... What would you vote for?
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Sounds like Sweden, or one of its neighbors. Was I close?
Exactly right!
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I'm sorry but seafood does not belong anywhere near alcohol
I'm looking at you too, Mexico. Micheladas are delicious but hold the clamato.
That's what the Worcester sauce is for, gotta be generous with it
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oué pis bonne St-Jean mon chum!
wrote on last edited by [email protected]Ah mais chu ta voisine à l'ouest, dsl
Est-ce que chu toujours ton chum 🥺 -
Shawarma and a Vodkow martini.
This is how we explain storm watches v. storm warnings, for reference:
Edit: Second choice would be a Killaloe Sunrise and an Old Style Pilsner. Both are ok, on the simpler side, and people often loudly argue that the fancier alternatives with more toppings and complexity are better.
Hol up. I’m in Nova Scotia / Halifax and our thing is the Donair apparently. How many Canadian cities food claim is shaved meat wrapped in a wrap type thing?
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Hol up. I’m in Nova Scotia / Halifax and our thing is the Donair apparently. How many Canadian cities food claim is shaved meat wrapped in a wrap type thing?
wrote on last edited by [email protected]The differences are subtle, but important:
-Donair sauce is sickly sweet (imo, I hate donair sauce) and made with condensed milk.
-The spices used on the meat are different.It's a good question, though - I've always associated donair with Halifax, and shawarma with Ottawa (it's more a ubiquity thing than anything else). Does any Canadian city lay claim to the gyro?
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The differences are subtle, but important:
-Donair sauce is sickly sweet (imo, I hate donair sauce) and made with condensed milk.
-The spices used on the meat are different.It's a good question, though - I've always associated donair with Halifax, and shawarma with Ottawa (it's more a ubiquity thing than anything else). Does any Canadian city lay claim to the gyro?
(I’m sorry Halifax, I also think the sauce is gross
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Thin crust pizza with provolone cheese
Toasted ravioli
Gooey butter cake
Budweiser/Bud light
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The differences are subtle, but important:
-Donair sauce is sickly sweet (imo, I hate donair sauce) and made with condensed milk.
-The spices used on the meat are different.It's a good question, though - I've always associated donair with Halifax, and shawarma with Ottawa (it's more a ubiquity thing than anything else). Does any Canadian city lay claim to the gyro?
wrote on last edited by [email protected]Is that the same thing as the German/Turkish Döner?
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Is that the same thing as the German/Turkish Döner?
Similar, but with differences (slightly different non-meat additions, often with a yogurt sauce rather than the condensed milk donair sauce).
Basically a Canadian variant of the döner kebab. The wiki entry has some useful background: https://en.m.wikipedia.org/wiki/Donair
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Philly: A cheesesteak, hoagie, or Italian roast pork (with broccoli rabe, roasted hot peppers, and sharp provolone cheese) sandwich, and a citywide special (traditionally a 12oz PBR and a shot of Jim Beam for $5)
Yuengs & Wings (which rhymes) would be another solid choice
For the kids, maybe a birch beer and a soft pretzel
Don't forget pork roll and scrapple
(Actually let's forget scrapple, it's disgusting)
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I literally live where the "Pluot," a combination of a plum and apricot, was first bred. So it has to be that.
Personally, I don't like them that much. I'd prefer to have my plums and apricots separated, Tuvix style.
Dude too soon
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I'm sorry but seafood does not belong anywhere near alcohol
I'm looking at you too, Mexico. Micheladas are delicious but hold the clamato.
Seafood belongs near alcohol. But like, adjacent to it. In a separate serving format. Preferably in some sort of batter.
...I hate this thread, now I want fried clams and a beer.
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French fries and meth.
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Cheesesteaks and yeungling
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Green Chile, and various food items smothered in green chile, with a craft beer from one of the kajillion small breweries we have around here.
Colorado?
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Cincinnati chili and a rhinegeist.
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Cheesesteaks and yeungling
GO BIRDS
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the region i live in is my apartment so I'm voting for dairy-free basil pesto gnocchi and an ice cold monster ultra white
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Don't forget pork roll and scrapple
(Actually let's forget scrapple, it's disgusting)
scrapple is indeed disgusting, I'll take care of all the scrapple give it to me
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I literally live where the "Pluot," a combination of a plum and apricot, was first bred. So it has to be that.
Personally, I don't like them that much. I'd prefer to have my plums and apricots separated, Tuvix style.
I love pluots and get excited on the rare occasions groceries near me have them. I'm a simple lady
