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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.
Dish Image Culinary origins Type Description Aloo gosht: South Asia: stew Curry consisting of potatoes (aloo) cooked with meat (), usually lamb, mutton or beef, in a shorba gravy [1] [2]
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.
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 ...
Thomas Jefferson University is apologizing after the names of some graduates from the nursing program were unrecognizably pronounced at their commencement, as seen in videos from the ceremony that ...
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]
Thomas Jefferson University is apologizing after the names of graduates from the nursing program were unrecognizably pronounced at their commencement, as seen in viral videos.