 Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Jeremy Harlan is a CNN photojournalist currently covering the New Hampshire primary. He has a hungry baby and he loves Vienna sausage. "His name must be Mikey, because I think he likes it." First, my name isn't Mikey. Second, I ate Life cereal almost every morning of my childhood and this particular "it" tasted nothing like Life. Third, I wanted to tell my fellow Nashua, New Hampshire diner patron that I wasn't ready to proclaim my fondness for this new taste. I have found myself in the Granite State for my third Presidential campaign cycle. I think I've been in at least half the state's diners - most while shooting candidates pressing the flesh, posing for photos, and pleading for votes. For me, these events usually involve side-stepping pie displays, barging in on folk's breakfasts, and generally being a pain in the sides of hard-working cooks and waitresses. The small corner restaurant prides itself on its French-Canadian dishes. Leave it to me to order the "All-American" plate: pancakes, bacon, eggs, sausages, home fries, and toast. Okay, I ordered a side of steak tips, too. It seems that's a popular dish up here. While I ate, I enjoyed listening to locals around me discuss the Patriots, unseasonably warm weather, and goofy media types chasing candidates. If they had known what my job is, I probably wouldn't have heard that last morsel. By my second cup of coffee, my attention turned to the "Best of New Hampshire" awards adorning the wall. One, in particular, caught my eye. Apparently Jackie's has the best gorton. Qu'est-ce que c'est?
John had noticed gorton on the menu the morning before. The waitress gave him a somewhat vague answer I didn't pay attention to. So I was going to make sure I got a true taste of this stuff on my return visit. Just before Barbara (the lovely and colorful lady behind the counter) handed me my bill, I asked her if I could try some of this gorton. I could barely get my flubbed pronunciation out before I was corrected by that native sitting next to me. "It's pronounced gah-ton," she said in a perfect French accent. Wait, twenty seconds ago she was saying “chowdah” and “Red Sawx.” Barbara, on the other hand, wanted to make sure I knew what I was getting into. "Do you know what it is?" she asked. I told her I thought it was some sort of pork product, maybe a kind of spread. She asked if I like that kind of stuff. "I like scrapple," I said. "What's scrapple?" the other patron inquired. Well, if they hadn't heard about scrapple – a loaf of pork scraps and cornmeal that is sliced and fried as a breakfast meat, and popular in the Delaware Valley and eastern Pennsylvania - I didn't feel bad about not knowing gorton. I tried to explain, but the looks on their faces told me I wasn't doing a good job. Eventually, both ladies began to dissect their gorton recipe. It's made up of pork butt, onion, cinnamon, nutmeg, and other spices. The spread, also called cretons or corton, is popular in Quebec and this part of New England. It often draws comparisons to French rillettes, though it’s usually cooked in milk or water, rather than in fat. Barbara told me most folks eat it cold with mustard on toast or crackers. She dropped a small cup of gorton in front of me. All eyes at the counter turned my direction. I spread it on some sourdough toast. It was - interesting. My initial impression was it tasted like cold Cincinnati chili, if you got rid of the chili powder and tomato base. It probably did need some mustard to give it a little kick. But, I must have hid my apathy for the spread fairly well because the woman next to me thought I liked it enough to call me Mikey. I hit up the grocery store the next day to buy a small tub with crackers and mustard. This version tasted much better. In fact, it tasted exactly like braunschweiger. In my world, that's a very good thing. So, my advice to any candidates looking to impress the locals: instead of a cliche Dunkin' Donuts French cruller, share some of this French-Canadian spread with the locals. You only Live Free or Die once. Previously - At a Des Moines diner, voters get to the meat of the matter and Maid-Rite loose meat sandwiches – an Iowa tradition and Pancakes and politics – the finer points of the diner meet and greet |
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An interesting discussion is worth comment. I do believe that you need to write more on this subject matter, it may not be a taboo subject but generally folks don't discuss such subjects. To the next! Kind regards!!
I have one better from Northern B C, got the recipe from my Alasken friends.
After you have prepared a river pig (Salmon) for baking or what ever, take the head, tail & guts that you have left put through a meat grinder with the following spices to tast dill & basil mixe them into mayonise, relish & a real lemon, mix all together with the salmon remains. no heat, the lemon dose the cooking, best ever spead on sourdough toast. Realy gets in your mouth! Enjoy
I'm shocked how good this blog is. test1 http://testdomain.com
I was born and raised in Nashua and my mother made it all the time. It is passed down from my Memere. It was even served in the cold lunch lines of Fairgrounds Jr High and Nashua High as asandwhich on white bread. This picture is not what it looked like. It looks more like a cross betwee a rilette and a pate. And yes, We spelled it gorton and pronouced it gahton. I moved to California back in the eighties and i was looking for the recipe so I could make it for my friends. What a funny bunch of comments!
I'm a native of NH and never heard of Gorton. It's not a NH delicacy, it's a French Canadian delicacy. There's a difference!!!
If you grew up in Nashua and missed the French Canadian food you must be blind. I remember some of the pizza shops on Main Street having neon "Poutine" signs.
I grew up in Manchester and my mother used to make 5 or 10 pounds of homemade gorton all of the time for her brothers and sisters...they all grew up eating it. A fresh batch, nice and warm, on toast with mustard.... good stuff. I haven't thought about it for 20 years, but now I'm craving it.
Love Gorton
This is a true French Canadian delight.
i grew up on it and enjoy it to this day.
C'est ci bon!
MMMMM...c'est bon. I too grew up with this and look forward to this treat on thick crusty toast.
If you are in MA, Peabody is pronounced Pee-bidy. Lived there for 3 years and refused to pronounce it Pee-bidy, which got me corrected every single time. There is a restaurant that serves the best roast beef sandwich (3-way), I have ever had in my entire life in Peabody, MA... down by the railroad tracks. When I say "the best," I truly mean it. The second best is not anywhere near as good. I had a summer internship in that town for one summer, and I now live in Maryland... I will never forget that roast beef sandwich. I am not exaggerating how good it is.
lol... this was supposed to be in response to another comment below that referenced this disgusting looking pork spread being available in Peabody, MA. Teh interwebs is too tricky.
I'll skip it. Looks like dog puke!
Am I the only one who found this article annoying? This writer needs to learn how to get to the point.
Yup, you are the only one.
I eat the he ll out of some scrapple so I know I would try this, as god awful as it looks.
I dunno....from the looks of that stuff, I'll stick w/ finnanhaddy or maybe even Spam. Then again, there's always chitlins!
Gorton.....isn't he the guy, dressed up in the rain slicker and hat, on the box of fish sticks??
No, that would be Bozo the clown.
Yup. The Gloucester Fisherman, 'e is!
This was a treat for us when we went to Maine and Canada growing up. We still get it today. It's great as a sandwich spread. It tastes better then it looks.
🌟
born in nashua in 1945 and have eaten cretons my whole life. live in florida now have it shipped to me from lewiston, me
Aaaaaaaaaaand here we found the ONE person who eats this stuff. Bravo! :)
Still, we're talking about 'Nashua'. Most of us consider Nashua (and anyplace Manchester or south) to be a part of Massachusetts.
You have the power to move state lines? Most impressive.
Rednecks in North Florida want to rename everything South of Ocala, Cuba. Even more impressive.
Not true... my grandpa has made this forever (born Brunswick, Maine) and his whole family grew up eating it... in SoCal!
Yes folks, this stuff is real. Real AND nasty that is. It's French-Canadian cuisine, which is why you're only going to encounter this stuff around Nashua, Manchester and down through the rest of the Merrimack Valley. In the mill towns where the French Canadian influence was strong. You're not going to see it widespread (no pun intended).
What about chipped beef on toast? Now THAT'S eatin'!
🌟
Grew up north of Boston, with a french-canadian grandmother who used to make Creton all of the time. Absolutely delish on toast. There's also a diner in Peabody, MA that has it on their menu. Don't knock it until you try it.
There's a Diner in Peabody, MA that serves it? Okay...then we will call it a Massachusetts Delicacy!!
I've lived in NH my whole life, always in the Merrimack Valley, and it is mostly prevalent here. Nashua, Manchester and such.
The saddest thing is when Gorton's stopped making canned cod fish cakes many years ago. My family grew up on them on most Fridays since we did not eat meat on Friday. I still bought and made them for my family even when the ruling in the Catholic church did not require a non-meat meal on Friday. I still miss that meal and I'm over 70 years old. They were great with a little catsup to dip on top. Makes my mouth water even now. Do America a favor and you folks up north should demand a return of the canned cod fish!!!
Fishcakes! My mom usedta make 'em. She used to buy boxed salt cod (Portuguese and Italians refer to it as 'bacalau').
You rehydrate it, mix w/ onions and spuds, and fry 'em! Chipped beef on toast or asparagus on toast was another fave.
I used to buy Gorton's clams (if I didn't have fresh clams or mussels handy) and make linguine aglia olio..lots o garlic, lemon juice, black pepper. Delish!
Gotta pile on here. I spent half my life and virtually all of my childhood in NH. Grew up near some of the most heavily French-Canadian towns in the state and had a French-Canadian grandmother. I have never heard of this stuff. I have never heard any one from NH ever mention it. I have never seen it on a restaurant menu or in a store. This article is the first time I learned of its existence. I think someone played a little trick on the author of this article.
Whatever is on those crackers, it sure doesn't look like people food. More like cat food pate. But to each his own.
I sincerely doubt Romney or the rest of the Stooges are having anything like that. Probably fine-dining on caviar and crackers. Steaks and lobster. Whatever meal a person with a $100 wastebasket and $4000 desk would be able to afford.
Certainly not – this stuff is poor people's fare. Think mill workers living on pennies a day in the 1800s and early 1900s.
That's exactly right. People would make rabbit and squirrel stew or pie, too.
how in the heck do you get Greton from Creton?? where i am from it is pronounced more like Kreton. hard C. and the ton is not said as such, more like tone but silent e and soft n. french mother,husband and family,none of whom have ever heard it pronounced with a G sound.
Anyone who pronounces it "Gah-ton" is not pronouncing it with a "perfect French accent."
- From, A French Canadian
"Trust the Gorton's fisherman."
The Gorton's Fisherman is a liar, a cheat and a liberal stooge. Until he gets his head right on abortion and taxes, nobody should trust him.
That slop fits in with the rest of the surreal atmosphere in a state where the people really believe the rest of the country cares what they think. How out of touch can a group of people get? The archaic practice of having a primary is so medieval.
Get with it people. Enjoy you gorton and your primary, but don't believe anyone else really cares anymore.
I'm see that you at least cared enough to fix the horrible spelling in your original post.
I mean "I see". It's contagious! Lol!
Fail.
Got a taste of my own medicine there! Deserved.....
That slop fits in with the rest of the surreal atmosphere in a state where the people really believe the rest of teh ciuntry cares what they think. How out of touch can a group of people get? The archaic practice of having a primary is so medieval.
Get with it people. Enjoy you gorton and your primary, but don't believe anyone else really cares anymore.
New Hampshire native here. The point you might be missing, Oubie, is that no one in NH cares what you and your backwards, illiterate ilk rate as "thinking".
Great! Now the "Fisherman" is pissed! LOL
You may trust him, btu he no longer trust this journalist.
another long-time NH resident. nope – never heard of it – ever.
Nope- agreed. Never, ever heard of it. Never seen it on a menu. Maybe CNN should research their research before making such claims. Perhaps this is huge in Quebec or New Brunswick, but I'm born and raised smack-dab in the middle of NH and this stuff simply does not exist on *any* menu I've ever seen! Typical though. Nobody actually knows what makes us tick up here anyway.
It's a pretty narrow worldview if you think that just because you haven't seen it, it doesn't exist.
http://www.allmenus.com/nh/manchester/39839-red-arrow-diner/menu/breakfast/
Side Of Gorton $0.85
1/2 Pint Of Gorton $2.99
http://www.realfoodfans.com/2009/12/mailhot-pork-cretons.html
http://nonnaluna.wordpress.com/2007/12/30/keeping-traditions-alive/
There's a whole delicious world out there. Sink your teeth in.
I grew up in the Merrimack Valley and have always seen gorton sold in small grocery stores especially in city neighborhoods where there has been a historically french-canadian population. My mother-in-law used something not very different to stuff her turkeys, but she made it herself. I love it.
Huh?
I love gorton, and no it does not smell. It is great on toast well, but usually it is eaten as the writer descibes it with mustard on saltines. My father who is 1st generation American with his parents moving from Quebec makes a tasty recipe of it. If you like pork pie, you will like gorton.
Okayyyyyyyy. Just have to chime in here with the rest of the NHites. I've lived in the Dover/Portsmouth area or NH for nearly my whole life and even had French-Canadian great-grandparents. That said, no one in my family has ever eaten this, cooked this or ever even mentioned it - nor can you find it most of the surrounding diners, restaurants, etc. No one I know has ever heard of it. This "delicacy" is no more a NH local favorite (at least in OUR part of the state) than French Toast is "French." (For the record, "French" toast has existed all over the world for hundreds of years as a way to save stale and not unique to France.). It's a poorly written comparison to decide this food is a NH-thing when it just happens to be a French-Canadian-thing (travel North enough and you’re bound to hit some Canadian foods); just cause there’s a Taco Bell in Iowa doesn’t make nachos a local delicacy. Come on!
I have to agree with a lot of people. The author ot this article got it all wrong. Even though there are a lot Frenchies in New Hampshire (myself being one) it is not at all common in NH restaurants. When I have vacationed on the sea coast of Maine I ran into a lot of places that offered Gorton. Up in Wells, Ongunquit, Old Orchard Beach etc. It's more heard of in Maine than New Hampshire.
I've lived in NH for most of my life (Monadnock region and Upper Valley) and have never heard of or encountered this food product. There is a lot more to NH than just one food item.
Heck, I'm French Canadian and though I've lived in beautiful Woonsocket, RI my whole life, my summers and ski weekends have been spent up in the Granite State my entire life, and my lovely girlfriend of nine years has family in the Nashua and Manchester area. I also go back to Montreal at least twice a year. I've only HEARD of this stuff, and this article is the first time I've ever seen it. It's one thing to find something odd and call it a local thing, but it would seem like this reporter could just as well gone into a tattoo parlor and noted that "New Hampshire residents just LOVE themselves some body piercings". How many locals were actually eating it? Seems to me like they keep it behind the counter for outsiders like this guy, hence "All eyes at the counter turned my direction." Sucker!
It's CRETONS!
Why on earth would you call it Gorton, especially since it even says CRETONS on the package! This is absolutely ridiculous! http://en.wikipedia.org/wiki/Cretons
Now, I recognize that New Englanders have their own way of referring to CRETONS (gorton or corton), but to not include the proper name of the dish is just lazy.
"Cretons" is in the article, indeed!
"The spread, also called cretons or corton, is popular in Quebec and this part of New England. It often draws comparisons to French rillettes, though it’s usually cooked in milk or water, rather than in fat."
I wouldn't feed this filth to my worst enemy's dog, after it bit me in the ass. It looks like refined evil.
Gorton is actually what they use to torture terrorists into talking. This was put into use after Waterboarding was banned. Feed them Gorton is much more effective...one spoonful and they will spill their guts!!
To all these "I lived in NH for 100 years and never heard of" folks-you probably just didn't live in an area that was heavily French-Canadian. I live in Southern Maine (15 mins from the border w/NH) and you can find this stuff everywhere, even mainstream supermarkets like Shaws & Hannaford. Then again the average high school sports team roster in this town looks like it could be France's parliament...
Exactly: Southern MAINE. NOT NH. :) Again - go NORTH enough and you're bound to run into Canadian food. Doesn't make it native to NH; makes it native to CANADA. That said, Nashua is nowhere near Canada, so I think the locals had the last laugh serving it to him: "What's that you say? Oh, he's a 'journalist'? Sure, just grab that old carton at the back of the fridge and scoop some out. The boys at the legion will LOVE THIS!"... :P
Gorton is prevalent where there are large French Canadian and Acadian populations. I am from central Massachusetts where there is a large population of French and Gorton was made on a regular basis. So many of you who say you never heard of it should get out from under your rock once in a while.
There...you said it yourself, you have to go to an area that is heavily French-Canadian. That makes it a Canadian "GEM"...not a NH GEM!! If this was truly a NH Delicacy...EVERYONE that is a NH native would have heard of this. If it can only be found in area that have a heavy Freench-Canadian population...that makes it a Canadian Delicacy.
AGREED.AAAAAAAnnnnnnndddd why are people so hostile? We're not talking about "where you grew up in Massachusetts..." blah blah blah or where there are heavy this/that populations. We're talking about something called a "NH Delicacy" that's found in MA, ME and CANADA... not NECESSARILY prevalent in NH (where's it's supposedly considered a local dish.). No one's saying it doesn't exist - let's just not label it something it isn't. :)
Scrapple and its close cousin Livermush (from the south, mainly NC) are not particularly indigenous to New Hampshire. These are more well known and eaten in the mid atlantic and the south (NJ and below). How the writer of this article determined this to be a New Hampshire delicacy doesn't make a lot of sense.
Read it again - you just got it wrong
Oh, we know from livermush! http://eatocracy.cnn.com/2011/06/08/liver-mush-a-north-carolina-treat-from-way-back-when/
The author was using scrapple (which we noted was from Del. & PA) as a local foods reference but never claimed it was from NH. And if you are ever in the Cincinnati area, try the local variant, goetta.
Find an Amatos and get an Italian Sandwich.
Sounds like the Writer is a fooled tourist who is either promoting a product or fooled as a practical joke on what is native to NH
LOL
that food looks disgusting, I bet it smells disgusting, yuck. Something to be proud of, I guess.
Um, grew up in NH. Lived there until I was 28. Go back every year. NEVER heard of this stuff. I'm wit the others: this is a French-Canadian thing, not a NH thing. Let's talk sugar on snow with a cider donut and a pickle if we want to get real Granite state.
This NH dish sounds about as revolting as Scottish haggis, or scrapple. All are made from ears, snouts, tails, & other parts you don't even want to know about.
An ignorant comment. The stuffing of haggis (the casing is a sheep's derma, much like sausage casing) is mostly oats and onions, with a bit of fat and offal. It' usually served with "bashed" (mashed) turnips (neeps) and potatoes (tatties). Delicious, particularly with a whisky cream sauce.
Actually traditional Haggis is organs with some oats and such cooked in a Sheeps stomach. Don't try and make it sound better than it is.
You rang? :)
What makes one part of a dead thing better than another part of a dead thing? It's all scrap.
I grew up in NH, and have lived here my entire life, and I've never herd of Gorton. I don't live in the far south of the state like Nashua. I live up in ski country, so maybe it is a southern NH thing. Also my father is a chef, so yes I was exposed to many different foods.
Agreed. I live here and never heard of it.
Nate...it's not a Southern NH thing either!!
You guys are all making me homesick :( I live in TX now.
Are you home sick because you miss the Gorton? LOL
For those of you who have such a distaste for the article, I guess you should try to read about things only you like. Closed-mindedness must run rampant in your lives; and for those who saw it as an introduction to something new, I would venture to say you have an appreciation for other cultures...the things which make America great!
Timbuck2, open-mindedness isn't the point. The point is that this isn't a local delicacy and this article is portraying it as such.
Well said Lori....I do not have a problem with the article either...EXCEPT for the fact that this is being portayed as a "New Hampshire Gem". I have lived in NH my entire life and have never heard of this until now. I agree that the author should have done more research and got his facts straight before writing this article. I could get a Philly Cheese Steak Sandwich here too, but that doesn't make it a NH delicacy...it's a Philadelphia delicacy. What you find in one Diner does not make it a "Gem" or "Delicacy" for the whole state.
I was born in Nashua and lived there for nearly 20 years before I went to college. I still go up there regularly. I never heard of "gorton," although it is true there is a very large French-Canadian population in town. So it isn't a NH food any more than an asian delicacy served in Boston's Chinatown is a MA food. Large ethnic populations tend to have their unique foods available in the area.
I'll have to try that diner at some point. I've never been in there, but have been by it many times over the years.
Nice to see my hometown mentioned in the major news outlets once in awhile.
Sounds good
Just throw the pigs in a blender and Ill help myself
It says on the package "CRETON"! and it is delicious . Please change the headline. I am a french canadien living in southern Maine for the last 35 years and our local grocery stores carry it.
Haha. I love scrapple.
Looks a lot like what's found in a babies diaper.
That would be diaper gravy you are thinking of.
Your comment, about what is found in a baby's diaper, made me laugh out loud. I remember well, decades ago, changing diapers, and my negative feelings about the substances I found therein.
I have lived in southern New Hampshire my entire life and this is the first time I am hearing of this "Granite State Gem". It appears that the author of this article didn't do his research. I guess lobster and maple syrup weren't interesting enough? FYI – this is not part of our daily food intake in NH. My personal opinion, It looks disgusting and sounds very unappealing.
Yummmm... lazy lobster from The Lobster Boat in Merrimack! Now THAT is a NH/New England classic!
Yes, it's pronounced Groton. It's very simple to make and extremely good. I have a family recipe that I make that has been handed down through the generations. It's an honor in my family to hear that it taste like the way memere used to make it. Don't knock it until you've tried it.
It's CRETONS, not GORTON....this is so lame to read...
can't even get the spelling right...
Wow I hope everyone up there doesn't have the same attitude that you do.
It is not wrong, there are many spellings of the word depending on what area you are in. In this area that is how the people say it. So check your facts.
Are you guys kidding me? You've never heard of it. You are missing out! It's a tradition in most French/Canadian communities. However, with today's "cookie cutter" chain restaurants, it's no wonder that the local foods are slowly disappearing. It is delicious, probably an acquired taste like so many other foods including "steamers", etc.
french/canadian communities? where other than east canada are there french/canadian communities?
In NH and Maine. Still some towns where you can hear French spoken on the street, although this is now a rarity. Thirty years ago it was common in places like Somersworth.
I have lived in New Hampshire my whole life. I have never heard of "Gorton". This is definately NOT something that is common in New Hampshire. It may be served at Jackie's Diner, but try out a handful of other restaurants and see how many actually have this on their menu's. Jackie's Diner prides themselves on French-Canadian dishes, this is most likely a French-Canadian dish, not a New Hampshire dish.
I'm also from New Hampshire and it is a French Canadian thing. The further north you go into New Hampshire the more you will see this. There are a lot of French Canadians living in New Hampshire especially from Manchester and north.
I am also from New Hampshire and lived there 22 years. I have never in my life heard of this... Don't judge New Hampshirites on this!! Judge us on our maple syrup :)
"... asked her if I could try some of this gorton. I could barely get my flubbed pronunciation out before I was corrected by that native sitting next to me.
' "It's pronounced gah-ton," she said in a perfect French accent. Wait, twenty seconds ago she was saying “chowdah” and “Red Sawx.” '
Right on Jeremy. But that wasn't a perfect French accent, that was a New Hampshire accent. Including many of their other New England dialectic enunciations: R's are dropped where they ortta be and are inserted where they oughn't. "Area" becomes "Aree-er" and "Participation" becomes "Pehticipation."
I've grown up in NH, but I do have to say there's a large population of us who don't speak like that! I'm certainly guilty of making "Mountains" turn into "Mountins", but at least in my area the majority of us know where our "R"s belong!
Agreed, NHnative.I am also a NH native (southeatern) and I too, know where my Rs belong. My parents on the other hand, well they're from Mass and drop their Rs. Incidentally, my family roots in New England go back hundreds of years (moved down from Quebec) and I have never heard of this pork concoction. I'll have to give it a try next time I'm home.
Oh dear. I just confirmed the french pronunciation with a friend. I did indeed have this growing up and didn't like it. My Memere made it during the holidays but hers was rather soupy and not spreadable on toast. Well, I guess I could give it a second try...
Say "drawing."
My family has lived in New Hampshire for over thirty years, and none of us have ever heard of this.
Same here, and I've even been to Jackie's before.
Same, lived in NH all my life and never heard of these "NH foods."
Agreed. I was born and raised in Keene, NH for 30 years, and I've never heard of this stuff. (and I've been to Jackie's quite a bit as well). As far as the R's are concerned, we do drop them off(as I now live in the south and get called out on it all the time), but I don't put R's in random places they don't belong.....
My mom is a Mainer and she is constantly guilty of that. I seem to have grown up with a "generic American", non-"Na-Hampsha" accent despite spending 30 of my 32 years here.
I grew up near Plymouth NH, and I've never heard of Gorton... It is probably "NH's Best:" because hardly anyone else serves the stuff. Even up in the North Country where I spend a great deal of time snowboarding and camping depending on the season, and subsequently eating in diners, this is still foreign to me. Whatever though, I read the story so it worked.
I have lived in New Hampshire (Bedford, right outside of Manchester) for 23 years on the dot tomorrow. We have never eaten this and I have not seen it on any menu I've come across. I second the notion that the article title should be changed, or at least some of the wording within. This is not a common delicacy in NH. It is not something us natives have been quietly holding back from the rest of the world. It certainly would not impress me if a candidate was slathering some on a cracker! I'd probably ask them what it was!
From what I can gather this sounds like something that small populations across New England eat.
If you are on the hunt for trying a NH food, well, we eat what most of New England eats. Do a little more research next time or if you are really on the hunt for a "gem", just ask Fritz Wetherbee! :)
Cretons are available in every grocery store in Québec and is mainly eaten at breakfast. Yes, we eat it on toasts with mustard or on the side with eggs. If you come this way, try our mild cheddar. You can buy it freshly made in the morning still at room temperature. Don`t forget to pick up our pure maple syrup.
I so don't care what it's called, if it looks like crap, smells like crap by gawly it MUST BE CRAP!
Narrow mindedness such as yours should be abominated, Richard. I have discovered some of the finer things in dining by using an open mind. I tried Haggis in Scotland and asked for seconds because it was delicious. I was somewhat turned off by Fois Gras until I tasted it. Same with liverwurst and braunschweiger when I was a kid. The author compares this concoction with braunschweiger, and I know I'd love it if it does. I even love snails when prepared correctly with the proper ratios of garlic and clarified butter. YUM! The only thing I DON'T care for that people rave about is caviar. I've even tasted the elusive Beluga type, and to me it just tastes like a mouthful of salt.
You really should try a few things in life instead of a daily diet of ignorance.
1. The author needs to go back to school and learn how to write. What a jumbled, confusing, meandering piece of journalism.
2. A native New Englander, I have never heard of this stuff. Of all the food items to write about, why this? Combination of bad writing + poor judgment = CNN fail.
You must be a small minded little man.
I've been living in NH for 25 years now, my first boss (still a close friend) is French-Canadian, and I'm happy to report that he introduced me to gorton and tourtiere many years ago. Both are quite yummy, thankyouverymuch. I make tourtiere as part of our Christmas day dinner now, it's fantastic. Gorton is no more "disgusting" than guacamole (which I also make quite often) or bean dip. I learned a long time ago to not condemn a food until you at least taste it first, many of you should do the same. If this was traditional classic French cooking, it would be called "mousseline" or "forcemeat", which is sometimes used on elegant dishes.
I find the ignorance of some people who chose to post here appalling. First of all, there are pockets of French Canadians everywhere in this state...everywhere. Those who claim decades of residence clearly have chosen not to recognize the enormity of French surnames that abound in the schools, town halls, phone books, etc. Second, the nature of the French language, in particular the Canadian variation (yes, there is a difference), is that the word has drawn and will continue to draw a number of English translated spellings. Third, the picture here does it no justice-it is most similar to a pork pate as opposed to the goose liver type, and its consistency and flavor, given the spice combination, can be easily associated as such. Perhaps the bougoisie culinary elite who seem to pollute this forum with their ignorance can relate to that desctiption. Finally, though some French Canadians may not be that familiar with this dish, it is a part of family traditions, especially holiday traditions, that span the centures of French culture in this nation and Canada and has recipes that have been handed down from memere to grandchildren since the days of Montcalm. I am disgusted with intolerance and people who have nothing better to do than to ridicule that for which they are totally ignorant. On this day in New Hampshire, when we celebrate the American right of the democratic process and our nation's history of blending cultures, the sentiments expressed on this board today are shameful.
***Standing Ovation, Vincent. BRAVO!!!***
If you were to scrape off the grey whale vomit between the mustard and the crackers it would probably go down good with a cold beer. Sort of reminds me of that old tale about “stone soup”.
I've owned a place in new hampshire and call food my favorite hobby and never heard of this, being english ive tried a lot of american and local food to see if i like it and would even try this, heck ive eaten spam and survived so this cant be all that bad.
Its probably the left overs from the left overs that fenway franks are made of but what the hey, lets give it a shot, you only get food poisoning once at a time
Another intriguing article by the media making the news up as they go. Maybe there is a place in Nashua that serves this, but it sounds like it is the only one in the State. Sounds more like some elitist trying to impress their friends with the daring travel to a State that is not their own.
So to become an "elitist you only need to visit another state? I think your bar is a little low my friend. Standards! What happened to standards?
I'm a catering manager for a NH restaurant/diner and I've never heard of this. It looks disgusting. BTW, I'm German, and the "scrapple" you describe, we call crupples, and it is nothing like this. Fresh pork shoulder, salt, pepper, buckwheat flour.
Long cooking process, then sliced like bacon, fried up, served with eggs or applesauce.
yep, that's revolting....looks like potted meat (aka processing plant floor sweepings) mixed with oatmeal...
there are yankees that come down here to TX who won't eat guacamole dip because it looks to them like something you might find on the bottom of your boot....this stuff looks like something you would be sure to step over in the first place!
As a yankee I have to say that we do like avacado in all its forms but I can assure you we like our green pasty fruit as well as the next guy. But with regard to this meat spread crap.... It's a more vile than anything i have seen in my entire life. SPAM comes in a can but at least sort of looks like a meat product, this filth looks like oatmeal.
I get meat spreads and dip, I really do but atleast it has to look like meat.
Excuse me while I go puke up my breakfast.
Not as vile as souse. Definately not.
Every area has their little food oddities. Where I live, we have scrapple and souse. Yucko.
Ooooh! I love souse - which I buy in North Carolina and Virginia. Where do you live?
Souse acctualy looks like meat, people eat it like a cold cut. No this crap is far more vile it's actually mushy and doesn't look at all like an animal product.
Man, that is the best description for potted meat I've ever heard. Spot on!
I used to work in a pizza joint in my teens. At the end of the night the slop we scrapped of the floor before mopping looked just like that first photo (minus the mustard and cracker.) Revolting.
Lived in New Hampshire all my life, have never heard nor have I ever seen Gorton or the latter name Creton. Obviously you didn't go to the best breakfast in Nashua, The City Room Cafe'. You completely missed out on a great experience. Horrible article but what I expect out of CNN who lets anyone write and article.
I live in Hudson, just one town over from Nashua, and I too have never heard of a gorton. Doesn't sound appealing.
I go to Jackies Diner regularly. Barbara is a gem. I'd never heard of gorton before moving to Nashua but it is available all over the city in slightly different variations. Most of the second and third generation French Canadians I've met have a story about mamere (spelling?) and her recipe.
It sounds totally Yucky.
one word: 'Poutine'
...and three more to go with it:
La Quebecoise, Montreal.
I think the first word was enough. The last three left me with indigestion...
Poutine is all kinds of awesome.
Love gorton! But I'm from southeastern Massachusetts. My great-grandmother was native Canadian and she used to make it. You can buy it in family owned grocery stores here, made fresh. Soooo good on toast. It's less salty and more pate-like than scrapple.
I'll try almost anything once, and would try this, but I have to say, the above presentation leaves something to be desired....
I hope it tastes better than it looks in that picture. It Looks similar to something my dogs threw-up after eating grass or maybe something you may find in a baby’s diaper.
I am from New Hampshire and I have never eat that crap. I did even know we had a special dish, but are maple syrup is better than the rest though.
Skip school on grammer and spelling day did you?
Ya switched a coupla words around dere didn'cha? Ya shoulda said,
"Skipped grammar school did you?"
Irony is a beautiful thing.
He clearly meant the author skipped school the day they taught grammar, not that he skipped grammar school altogether. Moron. No irony here at all, just Play-Doh's inability to comprehend basic English.
Alyssa, thank you for recognizing irony for when you see it.
"He clearly meant the author skipped school the day they taught grammar, not that he skipped grammar school altogether. Moron. No irony here at all, just Play-Doh's inability to comprehend basic English."
In the responder's defense, he probably didn't believe that Southern schools only spend one day a year teaching grammar.
I guess you learn something new every day. (But apparently down South, that something usually is not grammar.)
so what you think now stupid?
Real Maple Syrup comes from Canada, people. American Maple Syrup is a sticky, gooey wannabe. Sorry, but it's the truth.
So start the flames if you must, but ONLY if you KNOW what you're talking about. I was a cross-country tour bus driver for over 25 years, and I didn't even know the difference until I got into Canada.
I call BS. Canadians have their maple syrup and we Americans have ours. One is no more real than the other. How stupid.
Lived in southern NH for my entire life (34 years), and this article is the first place I've ever heard of "gorton".
I, too, have lived in New Hampshire for a long time and never once heard of this dish. Ever.
An insignificant and not that popular recipe. Canadian tortiere [meat pie] is more popular. New Hampshire is popular for the White Mountains. Who needs more?
I've lived in NH my entire life, as have my parents and grandparents. I have never heard of "gorton", nor is New Hampshire a place where you will find a lot of French Canadians. CNN fail.
Quite right. New Hampshire is known for New Hampshire Republicans who are very quirky voters.
You *have* been to Berlin, right? No gorton perhaps, but Jouale is practically the second official language...
New Hampshire is really divided. Northern New Hampshire definitely does have a lot of French-Canadians. The White Mountain region, Franconia Notch in particular, are huge tourist spots. And Southern New Hampshire (where most of the state's population resides) is basically Massachusetts Annex.
Though that doesn't change the fact that I've lived in New Hampshire a long time and never once heard of this dish.
Gotta eat in other places instead of Denny's, Son! Expand your palate!
I have never heard of Gorton in my life and lived in NH for years. The headline of this article should be corrected so as not to invoke the idea that most New Hampshirites actually eat this stuff. Next time, maybe some more research is in order before writing an article!?
Yep. I'm a second gen NH native, from French-Canadian roots, and have never heard of the stuff. Lived in Berlin for several years among a whole community of French-Canadians. You'd think if it were that popular I'd have run into it at some point.
No kidding.... I haven't lived here ALL my life but for the last 25 years and have never even heard of the stuff. Perhaps the writer should actually find out what N.H. people eat BEFORE he writes the article...
I was born and raised in NH and also have never heard of this stuff.
Clearly the person interviewed was not familiar with the stuff because she didn't pronounce it correctly. There is no "G" in the word 'creton'. I'm French Canadian and have NEVER heard it called gorton, EVER!
Well CNN, I think you have been punked! While I admit you can find the ingredients in the local grocery stores, true natives of NH will tell you the same thing, "It appears you got punked".
I'm a native Mainer and have been residing in NH now for about 8 years. I've never heard of gorton either. It's sounds terrible. I hope this reported hasn't given the impression to the rest of the world that this is a common dish in the state. Sounds like it's localized to only certain regions/towns here.
Live here. Never heard of it.
I grew up in Northern Maine bordering Canada and ate Gorton all the time, it's a great lean pork spread with spices that can be used in so many French recipes, especially on ployes. All states bordering French Canada I'm sure have heard of this. I now have been living in Southern Maine for over 26 years and it can still be found in our grocery stores.
fried scrapple is awesome
While I love a nice assortment of fire grilled meats , preferably rib portions , the idea of the others combined with any kind of boiling is uggggghhhhhh .
I limit my boiled food to the winter oatmeal cooked in almond milk .
Even vegetables are steamed Not boiled , but maybe that's just a west coast thing .
A native San Franciscan, I lived and worked in NH for a few years and the one fact that stood out was this; if your mother didn't serve it to you, you won't eat it nor will you recognize it as food. The other fact is that there are three distinct classes there; New Hampshirites, French Canadians and those that are not us. I was among the latter, the untouchables.
Sounds like dietary Siberia , esp after San Francisco . I lived in the bay area and visited the east on a trip to company headquarters . Aside from NYC , dining there was equal to the offerings in the gas & go's .
I loved NYC but the rest of New England could never be more than a weekend trip to the country .
lol As a life long New Englander I am proud to say New York is NOT part of New England. :-)
Having been born and raised in Massachusetts and worked 15 years in NYC, I feel obligated to correct your comment. New York City is emphatically NOT a part of New England. Find the local ethnic restaurants, whether they be French, Portuguese, Italian or Polish and you'll find the fare much better.
While San Francisco and California may be at the fore-front of culinary creation, it started as just a re-imagining of high-end Japanese, French, and Italian cuisines. To say that the rest of the country eats the likes of gas station beef jerky and microwave hot-pockets is pretty elitist. I suppose if the "creton" was served on a crusty baguette in a Parisian cafe it would be considered haute-cuisine.
Your comment makes me happy. First New York like the others mentioned is NOT part of New England but second we would actually prefer that you stay in California as much as you don't want to come here for more than the weekend... we aren't all that thrilled with having you for more than the weekend. Please do come and spend your money and then go back to where you came from. That would make us all happy.
Definitely – as a life-long NYer, I am very happy to point out that NYC is absolutely not part of New England – perish the thought !! But – since you quickly judge all of New England based on a weekend trip, where you could not have spent too much time anyway since you must have spent a day in NYC -well – lets just say you are quick to come to an ill-informed conclusion.
It's made up of pork butt? talking about Kosher.
Sounds nasty. I live here too and have never eaten it, even with a French Canadian father.... I'll stick to New England Clam Chowder :)
Oh man that sounds good. I take it from the article that it's pronounced 'gah-TONE' (with a kinda healthy nasally French accent of sorts)? I'm fond of pates and such, so this sounds right up my alley. Criminy, now I'm hungry again... damn Eatocracy!
This is actually very common in Northern Maine where I live. We have a very large French population and they all eat it. Every grocery store here makes their own version for sale.
You can pass on the Dunkin cruller, but don't pass on the Dunkin Jelly Stick. An impossible to locate treat south of New England. We always stock up in NH as we pass into western Maine to visit home.
Also... there ain't no Italian sandwich like a "real" Amato's Maine Italian! I travel hours up from NH just to get one!
I have lived in New Hampshire my entire life and have never heard of the stuff. I have, however, seen scrapple in the freezer section of a local store.
I'm a New Hampshire native too, Mike, and I had never heard of it!
Same here! Lived in NH for 24 years. Never seen or heard of this 'delicacy'.... Maybe I don't live close enough to Canada...? (Although the article does reference Nashua, so I'm all sorts of confused)
The Modern in Nashua used to serve it before going out of business several years ago. Although I wasn't awed with it it was still better than getta that I sampled in Cincinnati, basically Quaker oats drowned in bacon grease.
Gosh, I am from Washington state and visited NewHampshire for three days in the 1980s. Have friends in Berlin and Derry. In both places I was introduced to it and it was slightly different in each place. It was available at the grocery store. I was given a recipe by the next door neighbors of my friend in Berlin. In Derry there were two kinds available at the store. I find it sort of like the meat in a british pork pie in the recipe I have, made with pork butt. I have no idea how you have missed it. I still make it in Washington state, it is easy and tasty, especially with mustard and crackers.
What is it?