The Super Dooper Canadian Thread (now with 47% more Canadian Bacon)

Some real greasy cockrags are counterfeiting money in our city. But being greasy cockrags, they're not counterfeiting Canadian money, that's near impossible. They're counterfeiting American money, which is harder for us to spot. I keep telling folks, Reagan ain't on the $50 USD, he's on the $100.
 
Our butter no longer melts at room temperature! We demand a full inquiry!
Yeah, that this is continuing to be a thing is the most Canadian dumbshit ever. Yes, they should absolutely stop using palm oil because of what an environmental disaster palm oil is (on top of the environmental disaster cattle farming in general is) no matter how much they improve cattle health (which they do apparently) but fuck, if your butter being a little stiffer is such a problem, fucking nuke it for 9 seconds. It's soft now.
 
Woah, easy there, the issue of the day has since moved on to more important issues.

Do raisins belong in butter tarts?
 
raisins get a bad rap. They're fine. They're just really disappointing when what you're expecting is a chocolate chip.

But when we're talking butter tarts the only acceptable thing to garnish it with is a pecan.
 
raisins get a bad rap. They're fine. They're just really disappointing when what you're expecting is a chocolate chip.

But when we're talking butter tarts the only acceptable thing to garnish it with is a pecan.
This is 100% correct. Also, raisins in poutine would be icky.
 
For the first time in my life, I understand what it's like for another country to absolutely butcher some local delicacy (local being western Canada, but I mean, we're built like a tiny country that decided that it needs 56 times more road between each small town.)


NY Times Nanaimo bars.

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The fuck are these supposed to be?
 
I think they froze them to cut them. But, what's up with that? It's all bottom, no middle and a frozen top? It's a Kardashian bar.
 
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