A large part of the Canadian population, (including the Métis [of mixed French, aboriginal blood] metis (of mixed ;other than French; European, aboriginal blood) many modern so called aboriginal First Nations {those of a multiple mixture of African, Asian, European, Aboriginal heritage} has some portion of French blood, so especially considering the huge impact of the French style cuisine worldwide, it should come as no surprise that much of the original Canadian cuisine is adapted from the French and not from our boastful and egotistical southern neighbours.
The secret of French cooking (except for sweets) is the use of a whiff of garlic. Even when it does not appear in the recipe, bowl, baking dish, casserole, or food is usually rubbed with it.
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