lol people who get upset about stuff like this have blessed lives. i like nanaimo bars but i think the nyt ratio probably results in something you can eat a little more of; they're so sweet otherwise, and given the way the chocolate layer is made, not something you can easily pick up without getting sticky fingers. oh well, i don't think if people saw those in person they'd comment, to be entirely honest
On 3/4/2021 at 1:27 PM, chromedome said:Standard doner kebab/gyro format, with meat sliced from the vertical rotisserie and browned briefly on the flat-top. The usual additions are chopped tomatoes and onion, and - this is hte distinctive part - a sweet, milky sauce. It sounds bizarre, but the whole is greater than the sum of its parts.
https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-delicious-history-of-the-halifax-donair/
the sauce that all the maritimers make for them is as follows:
dump a can of sweetened condensed milk into a bowl
cover the top with garlic powder
dump in around a quarter cup of white vinegar
stir
after chilling the vinegar has denatured the milk proteins and turns the sticky goo into something thick and spreadable with the approximate consistency of mayo
21 hours ago, Anna N said:I was just listening to the CBC and apparently one of the things that made it difficult to get them correct south of the border was the lack of a source of Birdseye custard powder.
Here is some more interesting background on Nanaimo bars.
we have a can in the cupboard exclusively for nanaimo bars because my SO insisted. afaict from the label it's just cornstarch, fake vanilla, and yellow, though, so i'm skeptical as to how important it really is, lol.
