beautydigger said:Looking for the best tourtieres in Montreal. Any recommendations?
La Binerie Mont-Royal
367, ave. du Mont-Royal E (corner of Drolet)
Montréal, Québec
H2T 1R1 Le Plateau
Tél.: 514.285.9078
I don't believe I wrote that......
beautydigger said:Looking for the best tourtieres in Montreal. Any recommendations?
Techman said:The best bet for finding a good tourtiere would be to check in local bakeries or check out Atwater or Jean Talon markets.
EagerBeaver said:Atwater Market has a terrific bakery .
The bakery also has a deli on one side where you can get prepared foods and salads. It's a very neat place.
I am not a fan of tourtiere as I generally find it tasteless; to date I have not come across one I have liked. I have not tried the one from Lac-Saint-Jean, but it sounds a lot more interesting, especially since it contains game. Now include some organ meats, and we are talking, but then it is no longer tourtiere.EagerBeaver said:I don't know what a tourtiere is.........
Are they still your friends?EagerBeaver said:Now that you mention it, I have had tourtiere this past December. Except it was not presented to me as tourtiere; it was presented to me as "Canadian meat pie" by some friends...
forever newbi said:I also know a Polish deli place at monkland, they make everything in house or in port from easten Eroupe, great stuff at even better price.
Techman said:The pastry should be light and flaky and the meat should be boiled to remove most of the fat making a moist, light filling. Unfortunately, most of the commercial pies that are sold have a heavy pastry and over spiced filling.
Techman said:A well made tourtiere is neither heavy or over spiced. The pastry should be light and flaky and the meat should be boiled to remove most of the fat making a moist, light filling. Unfortunately, most of the commercial pies that are sold have a heavy pastry and over spiced filling. There are probably as many different recipes as there are people who make it. The challenge is in finding the one you enjoy, and then getting your hands on the recipe! But finding that perfect pie in either a restaurant or bakery, where they tend to be mass produced, would be very difficult indeed. If you come across someone who serves you a homemade meat pie that you truly enjoy, you could always ask them to make you a couple. They freeze really well.
EagerBeaver said:The one I ate did not have a moist and light filling, it was very, very heavy...
EB,
Form the first lines of this post its tough to tell if this should be in this thread or the outcall threads...lol
Have you guys ever tried "Acadian" Poutine and had some in New Brunswick last summer, I would think its an aquired tatse, was actually tasty, but nothing I would crave.
To those who have not had it, it is spiced meat, inside a ball of smashed potatos, quite heavy, very different.