70s Dinner Party is a brilliant (and horrifying) Twitter account
just look at it
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I both love and hate differences like this. I love them because it points to similar lines of thought, and the idea that we are all more similar than disilimilar.
I hate it cause it confuses me 
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Iâll go ahead and look at it, because no way would I prepare or eat that.
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Holy crap.
I went and confirmed this at the store today. Wow that could confuse someone. 
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Thatâs like having âButterâ on one side, and âcrab butterâ on the other.
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The differences between Canadian and US cooking are incredibly frustrating when using otherwise common ingredients in US cooking, up here in Canada. Because of the prevalence of US recipies it can often require a herculean amount of effort to get right.
Some examples:
- a lot of âmexicanâ ingredients seem to be a lot more prevalent in the better part of the US than here. Things like anatto powder, peppers more exotic than, say, jalapeno or poblano, chipotle chili in adobo sauce, and tomatillos tend to require specialty shops (though at least in Toronto some of these ingredients are becoming more common. Finally.)
- There are several cuts of meat that are difficult fo find but useful when cooking for two: âboneless country-style pork ribsâ are actually cut from the pork chuck-eye roll (the blade roll made of M. longissimus dorsi, M. spinalis dorsi, M. multifidus dorsi, M. complexus), and is virtually unheard of here. There are a TON of recipies that use it because itâs a great stir-fry cut for two.
- Another common cut thatâs been hard to find is Beef âbottom sirloinâ or flap meat. Thankfully our neighbours in Quebec use this and call it âBavetteâ, and thatâs finally making it to Ontario, but again, lots of US recipes for that cut.
- things like tomato paste apparently come in tubes down there, whereas up here theyâre mostly in (small) cans. This means recipies that call for small amounts of tomato paste usually end up pretty wasteful up here
- Good luck finding things like Hominy or andouille sausage or pretty much any southern cuisine ingredient!
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Okay, okay, we are gonna have to disagree on one specific point. I am a lover of all things en-chiled, but poblanos are the best. For so many reasons.
All your other observations are spot on.
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So what do French Canadians call custard?
ETA - the first google result I got suggested poutine, which Iâm pretty sure isnât right, and trying a slightly different search pointed me towards âFrench-Canadian love custardâ, which seems even more dubious.
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Oh, donât get me wrong, I love a good tomatillo-poblano salsa verde! But beyond that? In a city of nearly 3 million people I have to go to a specialty shop if I want any peppers more exotic than that.
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Point. Taken.
I live in a marginal town, and if I say one day, âI wanna scorpion pepper with tripe, goose fat, and mushrooms-you-think-are-safeâ, not a problem.
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I live in a metropolitan area of over two million people and I canât get a decent Yorkshire Pudding unless I make it at home from scratch, or shell out for mix in the âImported/ethnic Foodsâ aisle. I despaired of finding Birdâs Custard powder until my spouse told me it was in the âImported/ethnic foodsâ there too.
Yes, having two names for the same product is confusing, especially when one types crĂšme fraĂźche in Google Translate from English to French https://translate.google.ca/#en/fr/creme%20fraiche
I donât know. I never paid attention to the Canadian label of Birdâs Custard powder because I didnât make custard desserts with powder back then. Maybe a resident of Canada can tell us.
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If I ever even mentioned a Yorkshire pudding, the conversation would go something like:
Me: I want a Yorkshire pudding.
Everyone: like, a desert?
Me: no
Everyone: would a flan be okay?
Me:. No
Everyone: pudding pop?
Me: Missing the point
Everyone: but itâs pudding!
Me: Iâll just get some Toad in the Hole.
âŠ
Everyone: need any frogs?
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May I have a Yorkshire pudding and a flan, please? 
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So, I donât have Birdâs but I do have Horneâs, which is pretty ubiquitous in Canada. To my great dismay, hereâs a shot of what it says on the label in french:
sighs
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I got the hot idea to change my Google search language preference from English to French.
These are the French-Canadian URLS I found for crĂšme fraĂźche, and itâs pretty much the traditional French:
http://ici.radio-canada.ca/actualite/v2/lepicerie/niveau2_15840.shtml
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Your confusion is shared and Iâm a southerner (so to speak).
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Iâve had some amazing savory banana dishes in the tropics. This does not look like one of them. 
seriously though, bananaâs are underappreciated as nothing more then a peel and eat snack in most places. fried bananas are one of my favorite desserts.
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Next time Iâm in Supremo Market near me Iâll take a pic of their dried pepper aisle to make you jealous. One great thing about living in Jersey City, one of the most diverse cities on the continent is the groceries. Thereâs a street of Indian restaurants and grocers, many varieties of latin grocers all over, an Asian supermarket with kimchi, lemon grass, and dozens of varieties of tofu, chili sauce, dried mushrooms and seafood, and fish sauce. Thereâs Polish butchers with fresh Kielbasa, and a number of places to get Halal lamb and goat.
Gotta go, getting myself hungryâŠ
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Went to a Brazillian Rodizio restaurant recently, and was able to enjoy both fried banana AND roasted pinapple with cinnamon. Both were to die for. Delicious!
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