boy are they missing out. salsa is delicious on back bacon, doughnuts, beaver, and hockey pucks.
Nicely done, B.T. Ketchup is especially good on hockey pucks that have been brined to help tenderise them a bit, and then cooked on a covered BBQ, low and slow, with lots of maple leaves to produce copious amounts of smoke. This of course is best done in the snow, to help prevent overcooking from too much heat, oh, wait, there's always snow somewhere in the Great White North.
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And just what are the hockey pucks of which we speak, anything resembling a flat round disk that is cooked North of the U.S./Canadian border. Sometimes they resemble burgers, sometimes doughnuts, somtimes tournedo, salmon patties, etc., etc. The technique was created as hard rubber wasn't always available for true hockey puck manufacture, especially during WW1, and WW2 when rubber was a rationed material. Our Northern freinds needed something to play hockey with and so created the cullinary version, which if the real thing couldn't be found, the cullinary substitue could be used to replace it. Sadly, all Canadians are taught to cook "hockey pucks" from a very young age and cannot make a tender, round, disklike anything. Even the pancakes are scary.
Ahhhh, just kidding. I know several Canuks that cook just fine, great even. But then again, I dnow a few that make hockey pucks.
Seeeeeeeya; Goodweed of the North