QUEBEC-RESEARCH-L Archives
Archiver > QUEBEC-RESEARCH > 2007-12 > 1198541551
From: Sylvie <>
Subject: Re: [Q-R] Tourtiere - A Variation from the St. John Valley
Date: Mon, 24 Dec 2007 19:12:31 -0500
References: <c7b.23066c80.34a18c35@aol.com> <477033FB.6030506@videotron.ca>
In-Reply-To: <477033FB.6030506@videotron.ca>
Cool - we're not the only ones to do substitutions! Heh!
In our case we split the meat like this: 1/3 pork, 1/3 veal, and 1/3 beef.
However, we seldom buy the lean versions, as the fat does give a lot of
taste while cooking. Once the cooking is done, though, we do drain
before making the pies.
Mona, you're shuking funny with your oysters! LOL
(Sorry, I couldn't let it go by with adding my 2 cents... LOL)
Merry Christmas!!
XOXOXOX
Sylvie
Mona Rainville wrote:
> Hi Brenda,
>
> Those spices have a way of perking up the conversation, don't you worry.
> If you substitute 1 lb of lean beef and 1 lb of veal for 2 or the 3 lbs
> of pork, and you add 1/2 lb of cooked turkey meat, you'll find it very
> like memere's. Yum!
>
> Cheers...time for me to head for the kitchen. Got a crate of oysters to
> shuk. Maybe if I tell'm racy jokes, I'll shuk'em faster...
>
> Merry Christmas everyone!
>
> Mona
>
>
> wrote:
>
>> Duh! I didn't read it thoroughly. I read it only has putting
>> cheesecloth in the pot. This pie sounds rather bland to me.
>>
>> Brenda
>>
>>
>>
>>
>> ------------------------------------------------------------------------
>> See AOL's top rated recipes
>> <http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004>; and
>> easy ways to stay in shape
>> <http://body.aol.com/fitness/winter-exercise?NCID=aoltop00030000000003>;
>> for winter.
>>
>
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