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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]
^ Micheline Mongrain-Dontigny, La Cuisine traditionnelle des Cantons-de-l'Est, Saint-Jean-sur-Richelieu, Éditions La Bonne recette, 2002, 188 p. ( ISBN 978-2-9804058-6-0 ). ^ Micheline Mongrain-Dontigny, La Cuisine traditionnelle de Charlevoix , La Tuque, Éditions La Bonne recette, 1996, 177 p.
In 1669, René-Robert Cavelier de La Salle [5] settled in New France at the foot of the fiery rapids of the Sault Saint-Louis in Ville-Marie (now called Montreal). La Salle's dream, even his obsession, was to find the passage west to the "Vermeille Sea" -what he called the Pacific Ocean - to reach China .
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.
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.
The Puppy Bowl on Animal Planet, the cutest show before the kickoff of Super Bowl 59, lived up to the undeniable hype as the fluffiest game of the year.Its main purpose is to raise awareness and ...
In 2012, the port of Boulogne-sur-Mer was still France's leading fishing port, handling just over 36,000 tonnes of fish. [45] Herring, which has made Boulogne-sur-Mer such a success, comes in a wide range of specialties, originally used to preserve herring: salted and smoked (kippers and buckling), pickled [46] or canned .