Does the New York Times hate Nanaimo?
Posted March 5, 2021 10:20 am.
VANCOUVER (NEWS 1130) – The New York Times has riled many Canadians after posting a Nanaimo Bar recipe that leaves little to be desired.
It features images of a bottom-heavy version of the treat with a thinner-than-normal layer of yellow, custardy goodness in the middle.
View this post on Instagram
Our own Mike Lloyd grew up in the iconic bar’s namesake city, so we’re calling him an expert.
“I respect the Times, but this is not what you’d call a normal Nanaimo Bar. It’s all about the ratio, and that bottom layer in the Times recipe — which is arguably the least good part of the bar — is just too much,” Mike said.
“Look New York… you do bagels, you do cheesecake, you do your slice of pizza, but maybe stay away from the Nanaimo Bar!”
The NYT obviously hates Nanaimo… the Times posted a #NanaimoBar recipe that’s riled up Canadians by getting the ratios all wrong. Two experts weigh in… what do you think? @NEWS1130 @SoniaSAslam pic.twitter.com/z24nsD5WtD
— Mike Lloyd ☕️ (@llikemoyd) March 5, 2021
There has been a ton of reaction on social media from Canadians upset with the wonky NYT recipe on Instagram, which calls the bar “a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar.”
One person calls the recipe’s “near absence of a buttercream layer most un-Canadian, indeed.”
