Restaurants & Bars

Atlantic Canada

Food ingredients available in Canada and not in the USA

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Food ingredients available in Canada and not in the USA

yimster | Jun 1, 2004 05:42 PM

I hope this the right place for this post but for someone who loves to eat and sometimes cook I have found Vancouver to a heaven to us.

I will post about where we ate later. Still reviewing notes.

But we were able to get a few ingredients that we no longer can get in the States or are so cheap I could not pass then.

A lot of mushrooms not available or much nicer than what is available in the Bay Area.

Oyster, pith (much larger and fuller), and a lot more which I do not have a English name.

Shrimp eggs (Har Gee) use to be available in the States. Will lend a lot of favor to many dishes. Too costly to sell here. This is a the most interesting ingredient, it lends a last favor of shrimp will after you finish eating it. When I bought the shrimp egg the saleperson allow me to put a small amount in my mouth. It has the texture of sand and not favor at first. Then within a few seconds my mouth and nose area filled with the scent of shrimp. Last night we cooked shrimp with these eggs and the taste of shrimp lasted for a couple of hours. Wonderful. Will have to remember this for the future.

Rose bud tea, at half the wholesale here.

And finally the most prize ingredient Vitoria's seaweed. This ingredient is the finest seafood I have ever tasted in soup. It is thickier, favorful and has a crunch to it texture.

I only wish I had a van to get it all back.

My hat's off to a true Chowhound town.

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