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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]
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.
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.
Pudding is a type of food which can either be a dessert served after the main meal or a savoury (salty or sweet and spicy) dish, served as part of the main meal.. In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent.
Grand-pères, grand-pères au sirop d'érable or grand-pères dans le sirop d'érable is a traditional pastry in Québécois and Acadian cuisine. The term pépère is also used to describe this dish in some regions of Quebec like Beauce. [1] This pastry is commonly served during "le temps des sucres" in sugar shacks.
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
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.
Poutine (Quebec French: [puˈt͡sɪn] ⓘ) is a dish of french fries and cheese curds topped with a brown gravy.It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention.