Question about US food

[susnfx]

Meat pies are not uncommon to me at all. My brother makes an exquisite pie with a great crust filled with beef, veggies and mushrooms.

Is it lunch yet? (where's the drooling emoticon??)

Susan

[brianc]

Can you please tell me how "tortierre" is pronounced?

There are three vowel sounds, but only two syllables:

tor-tee-yare or tor-tyare

djm

OK, thanks.

I recall our family (my Nana was a "Quebecois") pronouncing it

"tor-CHAY", but I suspect that was more of a dialect sort of thing.

Anyway, these pies were very commonplace in Maine, as there is a large Franco population there, especially in the Central and Northerm part of the state.

Hmmm...tortiere pies... I'll have to make sure we make them this Christmas. Great memories.

[brianc]

Can you please tell me how "tortierre" is pronounced?

It's spelled tourtière. It's said kinda like "two tea Ed" with no "d" on the end.

I think.

Yeah, I think that spelling is correct, "tourtiere" - but I've seen it spelled (albeit incorrectly) without the 'u'. My Dad used to sell these pies in his grocery store.

[CHasR]

I've recently started reading an American food website (seriouseats) and it's prompted this question about pies. Why don't you put meat in your pies? What's with all the fruit and squash nonsense?

Do you guys ever combine pastry and meat for stodgy goodness?

Oh, what I wouldnt give for a decent meatpie!

anyway, it's a completely different concept of 'pie', 'pudding', 'pickle', 'chip', 'biscuit', etc here...

For stodgy goodness: try this:http://www.bestcheesesteaks.com

[Whistling Willie]

A nice steak and Guinness pie is hard to beat.

[The Weekenders]

Actually, they are selling giant freshly-made chicken pot pies at Costco these days. They are in a 14" pie-pan and use the criss-cross top crust style. Haven't tried one, but I love pot pies in general, I used to make stewed lamb pot pies in quantity and freeze 'em. Yum. The trick is getting the filling ultra thick. Too watery and yer in trouble. The other problem is you want to eat it up rather than store them for later.

[PallasAthena]

I like Cornish Pasties but I'm not sure how typical American that is...

[Walden]

I think that American cuisine is indeed a bit short on savory pies. They aren't nonexistent, but less common than one might expect.

The pot pie that Grandma used to make was more like a casserole of meat and vegetables with biscuits (small, round, unsweetened breads that are leavened with baking powder) baked on top.

[Innocent Bystander]

In Massachusetts all the way
from Boston down to Buzzards Bay
They feed you till you want to die
On rhubarb pie and pumpkin pie,
And horrible huckleberry pie,
And when you summon strength to cry,
"What else is there that I can try?"
They stare at you in mild surprise
And serve you other kinds of pies.

[Lambchop]

Let's not forget the most fun comfort food around . . . corn dogs! (It's a hotdog on a stick, dipped in corn batter, and deep fried.)

[djm]

With French's Mustard. Can't have corn dogs without mustard .... unless there's peanut butter handy, of course.

djm

[Congratulations]

Has to be spicy mustard. In the words of that triangle-mouthed tart, YUM-O.

[cowtime]

My granddaughter and I ate corn dogs yesterday. She is four and I asked her if she wanted mustard. Yes. Then she proceeded to lick the mustard off the corndog before taking a bite. Ewwwwww.

Back to meat pies. I love bridies. They are wonderful. I once spent most of a day making meat pies from an 18th century recipe and they were tasty. I then lost the recipe so they will remain a fond memory never to be repeated.
My mom makes a great big ol'chicken pot pie that is a family favorite.

[fel bautista]

In the words of that triangle-mouthed tart, YUM-O.

LOL!! Tart, is it???Hmm, that came out wrong some how.

[Congratulations]

In the words of that triangle-mouthed tart, YUM-O.

LOL!! Tart, is it???Hmm, that came out wrong some how.

Oh no, I said exactly what I meant. I'm a layered kind of guy. (Like parfait?)