tag:blogger.com,1999:blog-3116910306520528915.post1018362070419439..comments2024-02-27T02:34:17.909-05:00Comments on meesh's pottery: TraditionsMichèle Hastingshttp://www.blogger.com/profile/11346907762804197879noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3116910306520528915.post-45774300131299334432015-01-04T04:31:34.722-05:002015-01-04T04:31:34.722-05:00Thank you so much for the link to the recipe and f...Thank you so much for the link to the recipe and for the thicker pie, less potato variation! I will do some pie making experiments here. I guess that my glaze testing experiences might lead me to doing a line test on several pies with 100 percent potato at one end of the line and 100 percent pastry at the other, and all sorts of good things in between!! :)Peterhttps://www.blogger.com/profile/03078608554226394069noreply@blogger.comtag:blogger.com,1999:blog-3116910306520528915.post-38995051402899522202014-12-29T08:37:47.181-05:002014-12-29T08:37:47.181-05:00I just went back and looked at what I wrote for th...I just went back and looked at what I wrote for that recipe and I notice that I said two 9" pies. I have since decided that I like a thicker pie and with cutting down on potato, I made one pie the last couple of years.Michèle Hastingshttps://www.blogger.com/profile/11346907762804197879noreply@blogger.comtag:blogger.com,1999:blog-3116910306520528915.post-89701676083817497102014-12-29T08:35:09.443-05:002014-12-29T08:35:09.443-05:00I posted the recipe a few years back and you will ...I posted the recipe a few years back and you will find it here: http://meeshspottery.blogspot.com/2011/12/tourtiere.html<br />I often add more seasoning after tasting the mix once the pork is cooked. This year I used less potato - 1 1/2 lbs pork to 3 potatoes. I also added chopped green onions along with sweet onions. There are lots of variations, seems each family has their own way of doing it. Michèle Hastingshttps://www.blogger.com/profile/11346907762804197879noreply@blogger.comtag:blogger.com,1999:blog-3116910306520528915.post-88384496434079908572014-12-29T04:45:50.186-05:002014-12-29T04:45:50.186-05:00That pork pie looks wonderful! We used to get real...That pork pie looks wonderful! We used to get really good pork pies from our village butcher in the North of England when I was a child, but I haven't lived anywhere since where they were really part of the local tradition. Can you share the French Canadian recipe? Or is that a secret??<br />It is interesting how people are re-inventing Christmas for themselves. Over here it is summer at Christmas so a lot of people have BBQs or lighter meals... but I still like Christmas pudding!Peterhttps://www.blogger.com/profile/03078608554226394069noreply@blogger.comtag:blogger.com,1999:blog-3116910306520528915.post-90862921103289300122014-12-28T03:44:02.924-05:002014-12-28T03:44:02.924-05:00I know, Christmas IS a big movie day. We started ...I know, Christmas IS a big movie day. We started a new food tradition for Christmas: jam tarts!Gary's third pottery bloghttps://www.blogger.com/profile/13517401528128108791noreply@blogger.comtag:blogger.com,1999:blog-3116910306520528915.post-75539202018613085462014-12-27T15:51:40.318-05:002014-12-27T15:51:40.318-05:00I agree with you, that so much of the new bakeware...I agree with you, that so much of the new bakeware is flimsy, unless you spend really big money for professional grade. I am sure my pyrex pie plate is 30+ years old. <br />I have to come clean on the crust... I cheated this year and used a pillsbury pre-made! I think they taste pretty good and I haven't had lots of spare time lately.Michèle Hastingshttps://www.blogger.com/profile/11346907762804197879noreply@blogger.comtag:blogger.com,1999:blog-3116910306520528915.post-4396858641036121162014-12-27T14:44:57.947-05:002014-12-27T14:44:57.947-05:00I am sick because I had all this baking stuff and ...I am sick because I had all this baking stuff and when we left Florida Gary convinced me to sell it all or give it away because I had to be gluten free and didn't think I'd ever be able to bake again, and now there are so many other options but the items that are newly made are not near as good as the old ones, even the antique corelle is completely different than the newer stuff. Same with stainless cookware, the new stuff is so thin and stuff sticks to it, I had Revere ware from a long time ago and it is so much better but showing it's age. I may have to start shopping at the flea markets again to get some of that old stuff made so much better than the stuff nowadays<br /><br />oh that pie look so delicious, yummy, nothing better than homemade crustLinda Starrhttps://www.blogger.com/profile/04364078667554676592noreply@blogger.com