they trusted kraft: http://www.kraftcanada.com/recipes/layered-nanaimo-bar-chees...
Eww
Nanaimo bar gets Canada Post stamp, but critics question base-to-filling ratio
31–38 of 38 posts
Re: Nanaimo bar gets Canada Post stamp, but critics question base-to-filling ratio
#32So I always thought that 'sugar pie' was a pet name for a loved one. Apparently not [1], I guess it is also a pet name, else there's a few songs I need to re evaluate. Ps Does North America not use the word tart. The wikipedia page describes it as a 'single-crust' pie? How do you differentiate those annoying upside down tart 'pies' consisting of a disc of pastry plonked on top? [1] https://en.m.wikipedia.org/wiki/Sug…
A tart is a pie with a bottom crust and no top crust. What you're describing as an upside-down tart is a grunt. If you bake a grunt but serve it upside down, it's a slump.
There are also betties, crumbles, crisps, buckles, clafoutis, cobblers, crisps and pandowdies. Each is different, and some have regional disagreements.
Re: Nanaimo bar gets Canada Post stamp, but critics question base-to-filling ratio
#33That looks a lot like a tompouce to me:
https://www.google.com/search?q=tompouce&rlz=1C1GCEA_enNL749...
Re: Nanaimo bar gets Canada Post stamp, but critics question base-to-filling ratio
#34Haha, oh well I'd still try one with more filling, it is my favourite part anyway. Canada Post is pulling some culinary activism I can get behind. Thanks for looking past the rockies Ottawa!
Re: Nanaimo bar gets Canada Post stamp, but critics question base-to-filling ratio
#35Which is worse, this or Google's hamburger disaster? https://www.theverge.com/2017/10/30/16569346/burgergate-emoj...
at least the hamburger is physically possible, the beer one was much worse.
Re: Nanaimo bar gets Canada Post stamp, but critics question base-to-filling ratio
#36Proving once again that the quickest way to success is to check with your customers. Rather than a secret build then a big reveal Canada Post could have checked in with some local experts for each dessert to ensure they had the best representation possible. Canada Post isn't a startup and they aren't looking for "market fit" but the same principles apply.
No, it really begs the question of "how many Canadians were involved in designing this stamp?"
Subject-matter experts are always required.
Re: Nanaimo bar gets Canada Post stamp, but critics question base-to-filling ratio
#37So I always thought that 'sugar pie' was a pet name for a loved one. Apparently not [1], I guess it is also a pet name, else there's a few songs I need to re evaluate. Ps Does North America not use the word tart. The wikipedia page describes it as a 'single-crust' pie? How do you differentiate those annoying upside down tart 'pies' consisting of a disc of pastry plonked on top? [1] https://en.m.wikipedia.org/wiki/Sug…
A tart is a pie with a bottom crust and no top crust. What you're describing as an upside-down tart is a grunt. If you bake a grunt but serve it upside down, it's a slump. There are also betties, crumbles, crisps, buckles, clafoutis, cobblers, crisps and pandowdies. Each is different, and some have regional disagreements.
Wikipedia suggests that a grunt is a type of cobbler [1]? Although [2] suggests its steamed?
[2] also suggests a slump is yet another cobbler variation.
The upside down tarts are what they try to pass off as pies in British pubs, I wouldn't class them as pies, just like I wouldn't class a tart as a pie. British crumbles,cobblers et al don't tend to have pastry bottoms, so I wouldn't class those as pies either.
Shepherds, Cumberland and cottage pie...... Are the exception that proves the rule :)
[1] https://en.m.wikipedia.org/wiki/Cobbler_(food)
[2] https://www.seriouseats.com/2014/07/what-is-cobbler-crisp-cr...
Re: Nanaimo bar gets Canada Post stamp, but critics question base-to-filling ratio
#38That looks a lot like a tompouce to me: https://www.google.com/search?q=tompouce&rlz=1C1GCEA_enNL749...
That's made with layers of pastry on the top and bottom, right? I believe that the Nanaimo bar has a biscuit base, like a cheesecake, and chocolate icing on top. The custard core is a common point, though.