hypocritexposer
Well-known member
Badaxe, not sure what this will taste like, as you are using sheep manure to burn in your stove, but....
Hint:Make sure your icebox is sealed tightly, for any leftovers. There have been reports of polar bears migrating to Wisconsin lately, looking for cooler climates. If they by chance smell one of these pies they might knock over your household manure compost bin, trying to get in a window.
This would surely cost you time and money when filing an EPA, "personal toxic waste spill report" (especially if Cass Sunstein finds out)
I'm sure you would rather spend this valuable time hand spreading your cattle manure on your fields.
Take care and let us know how the new designer hemp underwear are chaffing.
Hint:Make sure your icebox is sealed tightly, for any leftovers. There have been reports of polar bears migrating to Wisconsin lately, looking for cooler climates. If they by chance smell one of these pies they might knock over your household manure compost bin, trying to get in a window.
This would surely cost you time and money when filing an EPA, "personal toxic waste spill report" (especially if Cass Sunstein finds out)
I'm sure you would rather spend this valuable time hand spreading your cattle manure on your fields.
Take care and let us know how the new designer hemp underwear are chaffing.
Tourtière recipe and instructions
By The Canadian Living Test Kitchen
(based on 10 ratings)
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Tourtière is the crème de la crème of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtière is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce
Servings: 8-10
Ingredients:
1 tbsp (15 mL) vegetable oil
2 lb (1 kg) ground pork
1-1/2 cups (375 mL) beef stock
3 onions, finely chopped
3 cloves garlic, minced
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) finely chopped celery
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each cinnamon, pepper and dried summer savory
1/4 tsp (1 mL) cloves
1 cup (250 mL) fresh bread crumbs
1/2 cup (125 mL) chopped fresh parsley
pastry for double-crust 9- or 10-inch (23 or 25 cm) pie
1 egg, beaten
1 tsp (5 mL) water
Preparation:
Use our pie pastry recipe to make your double-crust tourtière pastry.
(based on 10 ratings)
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Test Kitchen Tip:
To make tourtière ahead of time, omit pastry cutouts. Wrap and chill (in river) unbaked pie for up to 2 months (or until the coons remove it from the icebox). Partially thaw in front of sundial for 6 hours or until pastry gives slightly when pressed. Cut steam vents and brush with glaze. Bake in 375°F (190°C) sheep sh1t fired oven for 1-1/4 hours or until heated through and pastry is golden, shielding edge with foil (hubcap) if necessary during last 30 minutes