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The Week in Review: Pissed-Off Canadians of the World, Unite!

This week saw a couple Americans engaging in Canada-bashing that made us sit up and take to Twitter. And just when we'd gotten over Stephen Colbert's schtick about the perils of a hockey-stick toting, "eh"-dropping Canadian pope, too! First, BuzzFeed's Matt Kiebus posted "an exhaustive list" of "every single way to piss off a Canadian" -- which turned out to consist of only two things: insulting hockey and insulting Canadian beer. How droll! And then writer Neil Steinberg contended that Toronto is hopelessly inferior to Chicago -- without mentioning that Chicago has more than nines times as many murders.
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toronto january 7 cn tower...

This week saw a couple of Americans engaging in Canada-bashing that may have been mild, but still made us sit up and take to Twitter. (And just when we'd gotten over Stephen Colbert's schtick about the perils of a hockey-stick toting, "eh"-dropping Canadian pope, too.) On Tuesday, BuzzFeed's Matt Kiebus posted "an exhaustive list" of "every single way to piss off a Canadian" - which turned out to consist of only two things: insulting hockey and insulting Canadian beer. How droll! But HuffPost staffers and readers set the record straight, coming up with dozens of other ways to piss off Canadians, including mocking our colourful money and asking us what the deal is with Tim Hortons. Speaking of which....

The ubiquitous donut chain was one of the many examples held up by writer Neil Steinberg the next day, in a Wednesday Chicago Sun Timescolumn, to prove that Toronto is hopelessly inferior to Chicago, despite now having a larger population. As HuffPost's Ron Nurwisah pointed out in an admirably gracious post about the column - and the angry Canuck Twitter response it evoked - it was perhaps "a little crass and insensitive [of Canadian Tweeters] to bring up the death of children [referring to Chicago's violent youth crime problem] to score a rhetorical point against a newspaper columnist." Yet, 1) it's hard to not to get some satisfaction out of Canadian being crass and insensitive in response to a column that faults them for being meek, humble and deferential to a fault; and 2) comparing Chicago to Toronto - and declaring Chicago the hands-down winner of a city - without even mentioning that there were 506 murders in Chicago last year as compared to 54 in Toronto, does seem a lot like ignoring the elephant in the room. (This year, Chicago has already exceeded Toronto's 2012 murder total, and it's only March.)

Maybe someday Americans will take us seriously and give us our due. In the mean time, there's always Europe. As of this writing, Irish online betting site Paddy Power was giving 10/1 odds on Canadian Cardinal Marc Ouellet becoming the next Pope. Take that, Mr. Colbert.

What Does Toronto Taste Like?
Dufflet Pastries(01 of50)
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What: Maple caramel budina
From: Dufflet Pastries
Dufflet Pastries(02 of50)
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What: Milk chocolate peanut butter and jam balls
From: Dufflet Pastries
The County General(03 of50)
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What: Steamed pork belly buns with kimchi
From: The County General
Union 72(04 of50)
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What: Steak tartare with a pickle and house-made hot sauce
From: Union 72
BeerBistro(05 of50)
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What: Berkshire pork, smoked and braised in barbecue sauce with a blanche de chamblay, served with Dutch gouda on a buttermilk bun. It was being served alongside a Mad Tom IPA.
From: BeerBistro
Thompson Diner(06 of50)
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What: Grilled flank steak, served with a baby beets and goat cheese salad, topped with an apple cider vinaigrette
From: Thompson Diner
Centro(07 of50)
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What: A seafood salad, consisting of octopus, shrimp, mussels, scallops, oven-dried tomatoes, fennel and finished with fried garlic
From: Centro
Ace Bakery Artisan Breads(08 of50)
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What: Italian Flag Tramezzino on Pane di Liguria (a new ciabatta bread Ace was offering at the event), made with salami al prosciutto from Niagara Food Specialties and Quebec Fontina from the Cheese Boutique.
From: Ace Bakery
Boehmer(09 of50)
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What: A pork slider with a wild leek and piri piri mustard
From: Boehmer
Corner House(10 of50)
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What: Local roasted leg of lamb served on a red-skin grilled rosemary potato with a fruit stew and smoked chipotle drizzle
From: Corner House
Great Cooks On Eight(11 of50)
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What: Tomato-braised oxtail on a quinoa and arugula cake
From: Great Cooks On Eight
Aria(12 of50)
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What: Smoked duck, fresh pea marscapone and freeze-dried pea risotto
From: Aria
e11even(13 of50)
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What: Nova Scotia lobster roll on a top-cut hot dog bun with iceberg lettuce
From: e11even
Oro(14 of50)
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What: Butter-poached octopus and Niagara chorizo in a vegetable ragout with a little smoked paprika
From: Oro
Ruth's Chris(15 of50)
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What: A USDA prime tenderloin
From: Ruth's Chris
Rodney's Oyster House(16 of50)
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What: "R.O.D. Dukes" oysters, from Rodney's Oyster Depot in Prince Edward Island
From: Rodney's Oyster House
Rodney's Oyster House(17 of50)
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What: The "sea dog," a combination of lobster and sea scallops, topped with a tequila mustard, smoked tomato ketchup and wild Halliburton ramp relish
From: Rodney's Oyster House
Buca(18 of50)
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What: Prosciutto d'Alce (aged 16 months) served with mustard, radish, spiked mascarpone and pistachio
From: Buca
Cafe Belong(19 of50)
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What: Ground pork, rhubarb, pickled ramps, morel mushrooms and sheep's yogurt served on a buttermilk biscuit
From: Cafe Belong
Little Anthony's(20 of50)
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What: House-made lamb sausage on date soda bread, with Jerusalem artichoke crisp, pickled onion and "made with 95% love, 5% anger," according to chef Aaron Foster
From: Little Anthony's
Woodlot(21 of50)
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What: Marinated tofu on brioche
From: Woodlot
Scaramouche(22 of50)
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What: Seared yellow fin tuna on a taro root crisp with fava bean
From: Scaramouche
Globe Bistro and Earth(23 of50)
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What: Sunchoke vichyssoise made with sunflower earth and sorrel
From: Globe Bistro and Globe Earth
Epic(24 of50)
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What: Sous vide Arctic char over an organic quinoa and wild rice salad, served with celery cress puree, bay oil, crispy chickpeas and pickled pear
From: Epic
Frank at AGO(25 of50)
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What: Churro with salted dulce de leche and chocolate sauce, originally tossed in cinnamon sugar
From: Frank
Salt Wine Bar(26 of50)
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What: Lamb taco with confit garlic aioli and pickled fennel
From: Salt Wine Bar
Chiado(27 of50)
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What: Baked skate fish with a lobster saffron veloute
From: Chiado
Mark McEwan's Fabbrica/North 44/Bymark/ONE/McEwan(28 of50)
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What: Grilled crostini with whipped fresh ricotta, mint and citrus, a lamb bouillabaisse with chickpea and fennel
From: Mark McEwan
Nota Bene(29 of50)
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What: Cumbrae farms chuck and brisket burger with braised shortrib and crema on a poppyseed bunFrom: Nota Bene
Sotto Sotto(30 of50)
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What: Porchetta sandwich, served with Dijon mustard or homemade chili oil (made by the owner's mother)
From: Sotto Sotto
Ciao Wine Bar(31 of50)
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What: Chianti-braised shortribs on a gorgonzola polenta with crispy onions
From: Ciao Wine Bar
Harvest Kitchens(32 of50)
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What: A play on macarons, these "Louisiana macarons" represent the Asian element in the taste. This "Pinoy" is made of Chinese five-spice biscuits with confit duck tongue and black garlic pate.
From: Harvest Kitchens, a part of Second Harvest that trains adults and youths in food preparation, and readies meals to distribute to Second Harvest partners, like the YMCA and Boys and Girls Club
Harvest Kitchens(33 of50)
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What: This "Lousiana macaron," the "Bayou" consists of Andouille-spiced biscuits with roasted frog leg and palm heart pate.
From: Harvest Kitchens
Far Niente(34 of50)
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What: The restaurant's take on a BLT, the sandwich consists of an in-house confit pork belly with smoked tomato jam, baby gem lettuce, rocket and argyle -- and to make up for not being able to saute indoors, they added a chicharon pork rind.
From: Far Niente
C5(35 of50)
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What: BBQ pork steam buns made with carrots, red peppers, pickle shiitake, diakon and cilantro.
From: C5
Estiatorio VOLOS(36 of50)
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What: A dolmata of arborio rice with a brandy macerated raisin and wrapped in a grape leaf, brined in chicken stock and lemon, and topped with tzatziki
From: Volos
George(37 of50)
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What: Cobia sashimi on top of an avocado and quinoa summer roll
From: George
Pauline's Pastries(38 of50)
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What: Carrot cake with a cream cheese topping
From: Pauline's Pastries
Linda Modern Thai(39 of50)
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What: Curry, three ways, including a curry shrimp cocktail with Thai yellow curry, a vegetarian yuba dumpling with Thai sour curry, and a crispy beef wrap with a curry tortilla and Thai panang curry
From: Linda Modern Thai
Tundra(40 of50)
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What: A lobster salad with truffle potato foam with a bacon bone marrow vinaigrette
From: Tundra
Scarpetta(41 of50)
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What: Three takes on fish: Fluke crudo with yuzu cucumber, trout tartare with fiddleheads, and yellowtail -- accompanied by radish and pickled ramp.
From: Scarpetta
L'Unita(42 of50)
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What: Rhubarb and fennel zeppole
From: L'Unita
Petite Thuet(43 of50)
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What: Black bear on bread -- the animal was shot by Chef Thuet himself.
From: Petite Thuet
Petite Thuet(44 of50)
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What: 72-hour braised pork belly with house-made teriyaki and Asian mayo with arugula, served on a beignet
From: Petite Thuet
Sassafraz(45 of50)
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What: Pulled pork grilled cheese made with a four-year-old cheddar and manchego and served on sourdough bread
From: Sassafraz
Sodexo(46 of50)
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What: The food service company, which has partnered with chef Michael Smith, created crusted venison with a risotto cake and cranberry chutney, topped with crispy shallots.
From: Sodexo
Grano(47 of50)
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What: Hand-made bufala ricotta and whole what cavatelli (served with prosciutto, for those who wished)
From: Grano
Indian Rice Factory(48 of50)
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What: One of the few vegetarian options, with a traditional rice dish.
From: Indian Rice Factory
Ruby Watchco(49 of50)
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What: Chicken liver parfait with spreads: beetroot marmalade, bacon and caramelized onion jam or a summer berry compote.
From: Ruby Watchco
Pangaea(50 of50)
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What: A chilled pea soup with goat cheese and lime sorbet -- all made in-house-- and a cured lardo
From: Pangaea
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