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Pouding chômeur ("unemployed man's pudding", often translated idiomatically as "poor man's pudding") is a dessert that was created during the early years of the Great Depression [1] in Quebec, Canada. It typically involves a bread pudding covered in a mixture with a syrup, usually maple syrup and cream. [2]
Un patrimoine culinaire à découvrir, Montréal, Éditions La Bonne recette, 1998, 181 p. ( ISBN 978-2-9804058-4-6 ). ^ Olwen Woodier and Suzanne P. Leclerc (traduction de Françoise Schetagne), Le Temps du maïs. 140 succulentes recettes , Montréal, Éditions de l'Homme, 2003, 186 p.
Pouding chômeur—poor man's pudding. Poutine râpée—boiled potato dumpling with a pork filling. Poutine à trou—baked apple dumplings. Poutine au bleuet [14] —French fries with cheese, gravy, and blueberries. Ragoût—a thick kind of soup. Rappie pie/Râpure—grated potatoes and chicken or salted pork. Soupe aux pois—Canadian pea soup.
Name Image Origin Description Almond jelly: Hong Kong Gelatin-like pudding made with almond milk: Ashure: Turkey Made from a mixture of fruit, nuts and grain. Asida
Chômeur is French for unemployed person. It may also refer to: Chômeur, a grammatical term to describe an element of a sentence that has been "demoted" Pouding chômeur, a dessert from Quebec; Tichumaren or Tishoumaren, a style of music in Northern Africa
This dessert is said to be of Acadian origin and that its current name dates back from when it arrived in Quebec. [3] The name "grand-père" is assumed to have been given to this dish either because grandfathers could easily eat this dish despite having lost their teeth, because the ball resembled an elderly face or because the dish was prepared by grandfathers who were relegated the easy task ...
Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mixture of spices.
The dish is made with layered ground beef (sometimes mixed with sautéed diced onions) on the bottom, canned corn (either whole-kernel, creamed, or a mixture) for the middle layer, and mashed potatoes on top.