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Tourtière (French:, Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes.
Tourtière du Lac-Saint-Jean is a Québécois dish of the pie family and a variation of the tourtière dish popular in French Canada.This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec.
Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mixture of spices.
Tourtiere is actually the name of the (apparently now obsolete) vessel in which the dish was cooked. The practice of naming dishes after, well, dishes, is well-attested. Since cooksinfo.com is a reliable source, the explanation entirely plausible, and no source reliable or otherwise is given for the alternate explanation, I am revising the ...
Nun's farts (Pets de sœur in French), is a French Canadian dessert that is made from pie dough; often from left over Tourtière dough, that is layered with butter, brown sugar, then rolled, sliced, placed in a pan, covered with additional brown sugar, and finally baked. [1]
There are no confirmed appearances of pâté chinois before the 1930s. [2] [better source needed] This has led many to believe it was created in the 1930s, but its origins are widely debated and there are multiple hypotheses.
Square brackets are used with phonetic notation, whether broad or narrow [17] – that is, for actual pronunciation, possibly including details of the pronunciation that may not be used for distinguishing words in the language being transcribed, but which the author nonetheless wishes to document. Such phonetic notation is the primary function ...
The pouding chômeur is a basic cake batter onto which a hot syrup, typically maple or caramel is poured before baking. The cake then rises through the liquid which settles at the bottom of the pan, mixing with the batter and creating a distinct layer at the bottom of the dish.