We can taste the difference from across the room, b'y. It's our one superpower.

Every Newfoundlander who visits the States comes home with a suitcase of snacks and a story about the portion sizes. My cousin ordered a 'medium' drink and needed both hands. We still talk about it at Christmas.

of course it was Ontario. this country's culinary exports are poutine, butter tarts, and international discourse

Coming back to report my nan kept a pickle crock going all summer and the cloudier it got the prouder she was. You're carrying the torch.

Newfoundlander here so my smoked meat experience is mostly cod, but vinegar cutting fat is just science we've always done with mustard pickles and a Jiggs dinner. The Carolinas would understand us.

All due respect to the box of wee doughnuts, but toutons with molasses beat any Timbit ever fried. Fight me, mainlanders.

Newfoundland checking in, we mostly get the sad fridge pellets out here and I've made my peace with it. But I had the real thing in Quebec once and yeah, it's a different food entirely. The squeak is not a myth.

East coast solidarity, this sauce is one of our great regional achievements. The sink is correct. A plate would imply you have time to waste.