What is the other name in Canada for one of the dishes served in "Rocky Mountain cuisine"?
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Rocky Mountain cuisine Rocky Mountain cuisine is a North American cuisine of Colorado, Wyoming, Utah and Montana in the United States and Alberta in Canada. Some distinguishing dishes include bison and Rocky Mountain oysters or Prairie Oysters as they are known in Canada.
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Rocky Mountain oysters Rocky Mountain oysters, also known as prairie oysters in Canada, also calf fries, is a dish made of cattle, pig or sheep testicles. The organs are often deep-fried after being peeled, coated in flour, pepper and salt, and sometimes pounded flat. This delicacy is most often served as an appetizer.
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Panorama Mountain Village Panorama Mountain Resort is a ski and golf resort in Canada, located in the Purcell Mountains of southeastern British Columbia. Part of the Columbia Valley sub-region of the East Kootenay region, it is a popular tourist destination known for its rolling cliffs and spectacular view of the Rocky Mountains. It is owned by Panorama Mountain Village Inc.
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Sunday roast The Sunday roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, sausages, stuffing, vegetables and gravy. Vegetables such as roast parsnips, sweetcorn, Brussels sprouts, peas, carrots, runner beans, and broccoli are included and can be cooked in different styles; for example, cauliflower or leeks accompanied by a cheddar cheese sauce are popular, in addition to gravy. The Sunday roast is also popular in many parts of Ireland, especially in most of Ulster (chiefly in Northern Ireland and County Donegal).
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Goat roti Goat Roti ( ) is a type of wrap roti, a traditional Trinidadian dish, also popular in the West Indies and in Caribbean-descendant communities throughout North America. It consists of curried goat served in a roti, often with dal and/or curry potato.
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Cincinnati chili Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti (a "two-way") or hot dogs ("coneys"), both dishes developed by Macedonian immigrant restaurateurs in the 1920s. Ingredients include ground beef, stock, tomato paste, spices such as cinnamon, nutmeg, allspice, cloves, cumin, and chili powder, unsweetened dark chocolate and bay leaf, in a soup-like consistency. Other toppings include cheese, onions, and beans; specific combinations of toppings are known as "ways". The name "Cincinnati chili" is often confusing to those unfamiliar with it, who expect the dish to be similar to chili con carne; as a result, it is common for those encountering it for the first time to conclude it is a poor example of chili.
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Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula; an historically isolated rural area which developed self-sufficiency in food production. See "Cuisine of Gower".
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Kenkey Kenkey or kormi or Kokoe or Dorkunu is a staple dish similar to sourdough dumpling from the Ga, inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as "konkee"), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu, (the Asante refer to the same dish as ""Dɔkono"", pronounced as "Dorkono"), blue drawers, and tie-a-leaf. In Trinidad it is called "paime" (pronounced pay-me) and differs in that it does not contain plantain but may include pumpkin and coconut. In the cuisine of the Caribbean, it is made with cornmeal, plantain, green banana, sweet potato (Asante and Jamaican version, which came from the Asante version) or cassava, wrapped in banana leaves. The food is derived from African cooking traditions.
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Spatsizi Mountain Spatsizi Mountain is a mountain in the Spatsizi Plateau, a sub-plateau of the Stikine Plateau in north-central British Columbia, Canada. The name "Spatsizi" derives from the Sekani language and means "red goat", as mountain goats in this region are known to roll on a particular red mountain, resulting in a red colour to their coats.
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Rocky Mountain Floristic Region The Rocky Mountain Floristic Region, also known as the Rocky Mountain Floristic Province, is a floristic region within the Holarctic Kingdom in western North America (Canada and the United States) delineated by Armen Takhtajan and Robert F. Thorne. The region extends from Kodiak Island in Alaska to the San Francisco Bay Area and Sierra Nevada in California. The Vancouverian Province comprises the coastal part of the region for its entire length, including the Pacific Coast Ranges, and the Rocky Mountain Province includes the Rocky Mountains and associated ranges. There are no endemic plant families in the region but many endemic genera and species.
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Poutine Poutine ( ; ) is a Quebecois–Canadian dish originally made with French fries and cheese curds topped with a brown gravy. The dish emerged in the late 1950s in the Centre-du-Québec area. For most of its existence, poutine was negatively perceived and mocked, which is in drastic contrast with its later popularity. In the past, poutine was even used as a means of stigmatization against the Quebec society. Today, poutine is celebrated both within and outside Quebec borders. Poutine festivals are held in Drummondville, Montreal, Quebec City, Toronto and Ottawa, as well as in other places, including some outside of Canada: Chicago and New Hampshire. Poutine is now served using different toppings and ingredients beyond the original French fries, cheese curds, and brown gravy. Nicolas Fabien-Ouellet, the author of "Poutine Dynamics" (a peer-reviewed article published in CuiZine), suggests that with its increasing variations, poutine has emerged as a new dish classification in its own right, just like sandwiches, dumplings, soups, flatbreads.
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Tripoux Tripoux (or "Tripous") is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savoury ingredients held together with sheep tripe and braised over low heat.
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Capirotada Capirotada (] ), formally known as "Capirotada de vigilia", is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period ("comida de cuaresma"). It is one of the dishes served on Good Friday.
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Texas Tommy (food) The Texas Tommy is an American hot dog dish in which a hot dog is prepared with bacon and cheese. It was invented in Pottstown, Pennsylvania in the 1950s. It may be cooked by various methods, such as grilling and deep frying, and some variations exist. The Texas Tommy is a common dish in Philadelphia, the Delaware Valley, and South Jersey, and it is a menu item at various restaurants and hot dog restaurants in the United States. In Canada, this hot dog dish is often called the whistle dog.
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Greenlandic cuisine Greenlandic cuisine is traditionally based on meat from marine mammals, game, birds, and fish, and normally contains high levels of protein. Since colonization and the arrival of international trade, the cuisine has been increasingly influenced by Danish and Canadian cuisine. During the summer when the weather is milder, meals are often eaten outdoors.
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Continental Ranges The Continental Ranges is a name for a major grouping of mountain ranges in the Rocky Mountains located in eastern British Columbia and western Alberta. It is a physiographic designation for use by geologists and is not used by the general public; it is not recognized in Alberta, and does not appear on topographic maps, although the names of its subranges (the Kootenay, Park or Main Ranges, and Front Ranges) are in common use. It is the largest and best-known of the three main such subdivisions of the Canadian Rockies, the others being the Hart Ranges and the Muskwa Ranges.
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Chitrali cuisine Chitrali cuisine (Urdu: چترالی پکوان‎ ) refers to the food and cuisine of the Chitrali people from the North-Western region of the Khyber Pakhtunkhwa province of Pakistan and the bordering Nooristan province in Afghanistan. Chitrali food has a regional variance in contrast to many other cuisines of Pakistan. The food of Chitral is very similar to the cuisine in neighboring Gilgit-Baltistan.
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Berner Platte The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.
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I Do, Let's Eat I Do, Let’s Eat! is a Food Network (Canada) television series featuring the nuptial cuisine of diverse cultures.
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Joey's Seafood Restaurants Joey's Seafood Restaurants (formerly Joey's Only) is a seafood restaurant chain in Canada.
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A&amp;W (Canada) A&W Food Services of Canada, Inc. is a Canadian fast food restaurant chain.
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Tex-Mex Tex-Mex (from Texan and Mexican) is a fusion of United States cuisine and Mexican cuisines, deriving from the culinary creations of Tejanos. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas.