I should add, Bob, that tourtier(pork pie) It was originally a yuletime treat. All would dig in after midnight mass.
La tourtiere can be made from several type of meat; the one from that video had equal amount of beef, veal and pork. The best one I had is from Lac St-Jean, Quebec, made of pheasant, veal and large chunk of potatoes, and three inches thick.
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http://www.foodnetwork.ca/shows/gre...log/the-meaty-history-of-quebecois-tourtiere/
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http://www.ameriquefrancaise.org/fr/article-90/Tourtière_du_Lac-Saint-Jean.html#.WeOKYk6p62c
It is a free dish, there are no rules as to what you can put in a tourtiere.
I had some with salmon and trout, superbly delicious.
If you travel in Quebec, in different regions of both coasts of the St-Lawrence River, and in Gaspesia, on the Atlantic coast, in small villages of the countryside, in the villager's homes, super friendly and generous people, you are going to taste various traditional food dishes and recipes from those specific regions.
There are no better ways to taste various excellent food than when you travel all over. For example, la vraie poutine is made in Quebec, and depending of which region, the type of potatoes (or sweet or russet or ...) with the skin, the sauce recipe and its thickness and flavor and the cheese curds can greatly vary. Some of the best I had are from Montreal and also from North East of Montreal, within hundred miles range.
Some of the best smoke meats I had are from Montreal and Vancouver (Montreal chef).
In France they have les baguettes, les pâtes, les bries, le camembert and their excellent red dry, Beaujolais.
French people can spend one third of a day around the table and tasting food. That I like.
On the west coast where I live now, it's different; crab, shrimp, salmon, seafood of all variety is big, and that I like too.
The best way to discover the best food dishes is to travel the world where cuisine is an art of high value.
...And too much sugar will kill ya of a heart attack.
I love sweet deserts, I love to indulge myself, I love to have control on my indulgement, on everything.
Food to me is like sex; too much and you need some rest, not enough and you need to climb mountains, between sweet chocolates and the Everest peak.
I think our palate is prime between the age of 33 and 66. ...And depending of the brand of cigars and cognac.
If we are talking food, we are talking a clean palate, bien entretenu, and globetrotting.
