Talk:Poutine râpée

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Canada: Nova Scotia / New Brunswick Low‑importance

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Calling all Acadians!

Could you please snap a picture next time you tuck into a poutine. And preferably before you tuck in. Thanks. Maikel (talk) 14:35, 2 May 2008 (UTC)[reply]

Strange combination

Quote: Brown sugar, maple syrup or fruit preserves may accompany the dish.
So do Acadians really eat potato dumplings filled with pork and maple syrup on top? Maikel (talk) 15:25, 2 May 2008 (UTC)[reply]

A little late, but I don't see why not. I don't have any practical experience (not Acadian), but I know I used to eat bacon with maple syrup voraciously. Sweet and savoury isn't as rare as you might expect. 68.147.47.74 (talk) 13:56, 14 October 2008 (UTC)[reply]

Related food

How close are these to Raspeball? The obvious difference is that these are apparently made without flour, but I wonder how much of a difference that really makes. —Preceding unsigned comment added by 85.166.92.255 (talk) 02:22, 30 June 2008 (UTC)[reply]

From looking at pictures and receipes I'd say they are pretty close, here in S Norway the raspeballs are stuffed with salted pork and often served with sugar or syrup (and butter). The flour is just used as a binder, local potato cultivars aren't very high in starch. 62.113.159.156 (talk) 10:46, 10 September 2008 (UTC)[reply]

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