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Chocolatesa

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    http://kyrieeleison2008.blogspot.com/

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  • Location
    Montreal, Quebec, Canada
  1. Fond memories: Tourtieres and Pets de Soeurs
  2. "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
  3. Thank you for this! You've convinced me that a soft-boiled egg is doable, and I can't remember having attempted doing this ever. I'm looking forward to one on hot buttered toast with white pepper and powdered fat-free chicken broth sprinkled on top! (I keep it in a shaker and use it on lots of savoury foods).
  4. Thank you for showing me this! This is my favourite cooking blog to read now I just really wish I had the time and money to go to the FCI myself!
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