Dove

Well, it's 3 years since this article was posted, but I just read it today and enjoyed it thoroughly. I want to mention that my mother's tourtiere was always made with ground up leftover roast pork and that's how I make it, too. The seasoning is the same as yours. I think it's the French Canadian equivalent of roast beef hash. My mother always made her pastry with lard, never vegetable shortening. Her father's family came to Quebec in the 17th century and her father was the cook in the hotel that he owned in northern Ontario, near the Quebec border. I might try making it with raw pork to see how it tastes. I grew up in Northern Ontario and it sure was cold. I remember the northern lights which we saw in brief snatches because of the weather, and the snow plowed so high that we all had to shovel a path from the street to our front doors. That was over 60 years ago and my mother always said that it wasn't as cold as it used to be and there wasn't as much snow. But it was plenty cold for me! Many thanks for writing this article.

I am also looking for recipes. There is a recipe for Rack of Lamb Sous Vide on the Dartagnan.com web site under the recipes section. https://www.dartagnan.com/recipe.asp?id=103&category=8 I just tested this link. This is a very useful article and I am going to try it as soon as I can test the water system that he describes. Dove

basically, because you measure your weights in a bowl, and a bowl is not very useful for pouring liquids. also, if you want to use your bowl to measure the liquid first (say, for a bread dough), you'd end up with having to dry it very thoroughly before adding the flour to it (if you don't, you'll have flour sticking to the bowl). as you will notice, i've very ingeniously NOT used the word for that thingy you use for measuring liquids. you know, this transparent plastic thingy with a scale on its side that is most useful: you hold it under the tap and just pour water into it what's it called, anyway? (bear with me, please, i'm danish.) oh boy, i hope this made sense. Thanks for trying to answer my question, oraklet. I measure my weights in whatever's handy, actually. I place my ingredients in all kinds of vessels - Cup, measuring cup, bowl, plate, etc and then add them at the appropriate time to my recipe, after I've weighed them. Every container in my kithen under 3kilos in weight has been used to hold things on my scale at one time or another. It's easy to weigh a liquid in any vessel, really. Oh well. It will remain one of the great big mysteries of the world to me. ← I think the answer is that dry ingredients are weighed and liquid ingredients are measured by volume. Therefore you can never get rid of your measuring cup which probably has a dual scale for US and metric measuring.