The New York Times is once again catching heat from Canadians.
The famed newspaper has had ; the most recent one is fairly minor, but don't tell that to the people who love their Nanaimo bars. In a post on the New York Time Cooking Instagram account they posted a photo of what is probably the most famous dessert to come out of B.C.
And Canadians were not impressed.
The top comment on the post captures the issue nicely.
"Yum, but...everyone viewing this from Canada is wondering why the crumb layer is so thick and the cream layer is so thin," writes spookybelle. Nearly 300 people (and counting) have agreed with her.
Many others were unhappy, as well:
"If you鈥檙e Canadian (especially a British Columbian like me) you already have the *correct* recipe for them, and wouldn鈥檛 use one created by an American. 馃槅," wrote .
"Oh god no, there is barely any custard. This looks terrible 馃檯馃徏鈥嶁檧锔�," wrote .
"All crust and no cream! These are the 2020 of Nanaimo bars," commented .
Of the over 600 comments it appears around half are Canadians unhappy with the inadequate amount of custard/butter icing layer. For some, like the writer of this piece, that's the highlight of Nanaimo bars.
The New York Times cooking section has gotten in trouble before for suggesting odd ideas as normal, like .
Oddly enough, Nanaimo Bars seem to attract controversy as well, like when Buzzfeed and Premier John Horgan had a disagreement over what they are, or when Canada Post messed with the layer ratio on their stamp.
Comments from Canadians on their photo of a Nanaimo bar. By NYTCooking / Instagram
