"carb-and-pork antifreeze"!! This one had me laughing I've been making tourtieres every Christmas with my parents from my grandmother's recipe for as long as I can remember and have never come across such a description. My grandmother's recipe has a mix of equal parts ground veal, pork and beef, with minced onions and breadcrumbs, and the trio of allspice-clove-nutmeg and some salt and pepper for seasoning as the filling. The crust is all purpose flour, salt, lard, an egg, and the special ingredient: vinegar. The vinegar gives it a flavour that I coveted as a kid and still do, I always eat bits of the raw dough as the tourtieres are being made and do my best (despite my mother's usual (unfounded) chiding that I'll get a stomache ache and my dad complaining that there won't be enough dough left over to make some pets de soeurs) to stash away a nice tennis or baseball-sized ball of raw dough in the fridge to indulge in later. I feel like making some this weekend