Kye Rogers
When I think of my family, I think of food. And that might seem weird to some people, so let me explain. My family is from Centreville-Wareham-Trinity, Newfoundland, a small town in Bonavista Bay. They used to be three separate towns but were merged into one years ago. Though they are still their own respective communities. Most Newfie's know how to cook, but they have a special mindset of cooking with the least amount of waste as possible.
And toutons are exactly that. This Newfoundland recipe is just fried dough, usually leftover from making bread. You can use store-bought pizza dough, which isn't common to use in Newfoundland, or make it yourself. It will taste amazing either way, especially if it's made by my aunt Sharon or my aunt Glen.
If you're wondering how toutons look, they're almost like pancakes, but they are usually fluffier; it depends on who makes them. Though the fluffiness also depends on how much you stretch out the dough before frying them, no matter how stretched or fluffy they are, toutons will taste amazing.
I grew up going to Newfoundland about once every year. So we very rarely saw family, since no one lives around here. And one of the things that makes me smile whenever I go back is to see my family and taste the exquisite Newfoundland cuisine that I am used to. I love food from Ontario, but nothing can beat a home-cooked meal made by my aunt or the molasses cookies my other aunt gives up to bring home every year.
While Newfoundland may not always be an amazing place to live, what with the weather, the waterpipe problems, and the high prices, I am still grateful to have the chance to know the food that my parents grew up eating. It's a piece of my second home that comes back with me to Ottawa, even if I am far away, whenever I have the chance to eat toutons or any recipe from back in Newfoundland.
And if you are trying to pronounce this peculiar word, stop, because you are probably saying it wrong. Think of it as TOUT-ins, tout rhyming with doubt, and ins—well, that's just how you think it would sound.
And toutons are exactly that. This Newfoundland recipe is just fried dough, usually leftover from making bread. You can use store-bought pizza dough, which isn't common to use in Newfoundland, or make it yourself. It will taste amazing either way, especially if it's made by my aunt Sharon or my aunt Glen.
If you're wondering how toutons look, they're almost like pancakes, but they are usually fluffier; it depends on who makes them. Though the fluffiness also depends on how much you stretch out the dough before frying them, no matter how stretched or fluffy they are, toutons will taste amazing.
I grew up going to Newfoundland about once every year. So we very rarely saw family, since no one lives around here. And one of the things that makes me smile whenever I go back is to see my family and taste the exquisite Newfoundland cuisine that I am used to. I love food from Ontario, but nothing can beat a home-cooked meal made by my aunt or the molasses cookies my other aunt gives up to bring home every year.
While Newfoundland may not always be an amazing place to live, what with the weather, the waterpipe problems, and the high prices, I am still grateful to have the chance to know the food that my parents grew up eating. It's a piece of my second home that comes back with me to Ottawa, even if I am far away, whenever I have the chance to eat toutons or any recipe from back in Newfoundland.
And if you are trying to pronounce this peculiar word, stop, because you are probably saying it wrong. Think of it as TOUT-ins, tout rhyming with doubt, and ins—well, that's just how you think it would sound.
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