Eggnog?

Literally 4 different ones exist: Eggnog, Ajerkoniak, Rompope, Advocaat

(though none use fermented eggs, it's a liqueur of spirit + egg + spice, that makes an alcoholic custard)

Also, egg white is often used in cocktails, whisked with simple syrup, to make a foam, such as in a Whisky Sour

I can't relate to this at all. Sure, its annecdotal, but in Toronto, our restaurant diversity is second to none. My neighbourhoods grocers, in addition to the Canadian staple oligopolies, also has an abundance of smaller ethnic grocers within walking distance of my house. Chinese, Indian, African, Middle-Eastern etc.

As a white dude, I literally shop the world and cook the world using imported products and ingredients. Though I admit, we are lucky to be at the forefront of this globally.

https://www.nytimes.com/2023/03/05/world/canada/toronto-restaurants-immigration-multiculturalism.html

https://www.nytimes.com/2026/09/18/travel/toronto-ethnic-food.html

https://www.blogto.com/eat_drink/2026/09/torontos-food-shoutout-new-york-times/

We're spoiled here. Unlike say, the US where immigrant communities Americanize ethnic foods to cater to the local palate, our food scene is by expats, for expats and everyone else is welcome to join them. Dishes are as authentic as they can be right down to regional variations. E.g. Gudjarati Vegetarian, Hyderabad biryani, Chettinad cuisine, Cantonese, vs Taiwanese vs Hakka, Japanese or Korean and pretty much everywhere else.

I'll admit you have a point but only in that when travelling, "The West" is not a monolith., Most of Europe is quite a bit behind us in this regard; France, Germany and Poland, Portugal etc. They have such excellent local cuisines, authentic ethnic is limited to enclaves and has a slight homoginization with local traditions. A special shoutout to the UK who have reliably great Indian and Carribean cuisine even way outside of London. Then the US is generally a disaster as almost everything is Americanized and authenticity is murdered.

Its a broad generalization with exceptions of course, but as a Canadian, especially from Toronto, your characterizations sound silly from my perspective.

Yes I have lived and dined in Toronto. I remember Ossington street very fondly. But I consider these to be exceptions as you have rightfully acknowledged as anecdotal. You have a decent chance of getting authentic international cuisine in cities like NYC, Toronto and London but this is not where most Westerners live. Most Westerners live where they're in some way getting a watered down version of international cuisine.

I've lived in smaller Canadian and American cities also. You'll be fine if you're ok with pizza, burgers (nothing wrong with that) and Americanized Chinese/Mexican of significantly variable quality. Once you go outside of those bounds it's an adventure and often not a pleasant one.

We will have to disagree. NYC is interesting, but little is authentic. I traveled frequently for business.

As for Canada, it has spread to most cities over the last 20 years. You can get great Indian and Chinese in North Bay, Kingston, London, Windsor, Surrey, Burnaby, Winnipeg, Prince George and Beyond. Nothing like the GTA and Vancouver, but miles ahead of anywhere else. The UK is in second place with diverse authentic options in and more importantly outside of London.

None of this is to pick a fight exactly, just to say "Westerners don't get rice" doesn't resonate. Replace westerners with Americans and I won't argue.

Honestly, I would have guessed either wheat or corn. They make so much shit with wheat and corn. Not obvious shit.

Pretty sure they got some hamster milk on iCarly back in the day.

In my fridge. I make some every year.

Or their genitals.

Most of the southeast of the US would like a word. It was a cash crop down there for a long time, no thanks to slavery of course but true nonetheless. Most notable in Cajun cooking especially nowdays, but there are a lot of traditional rice based dishes in the Carolinas and other southeastern states. I eat hoppin john on new years for the black eyed peas good luck :)

She rarely mixes rice into other dishes, but it's almost always a side dish.

What I meant to say is that rice tends to keep its form in the West. It’s cooked and mixed with a variety of different things. What you see on the plate can immediately be identified as rice.

Asian countries get very creative by turning it into flour or paste and using that like any other ingredient. Just like butter, sugar, or salt could be encountered anywhere, rice can hide just about anywhere. You would never know unless you made that food.

Hmm yes I suppose you could fire their genitals out of the cannon too.