"sf" > wrote in message
...
> On Tue, 15 Oct 2013 17:27:33 +0100, "Ophelia" >
> wrote:
>
>>
>> "graham" > wrote in message
>> ...
>> >
>> > "Michel Boucher" > wrote in message
>> > ...
>> >> "graham" > wrote in news:QRb7u.1949$276.1148
>> >> @fx07.iad:
>> >>
>> >>> 1 lb (450g) minced, or finely chopped pork
>> >>> 1 small onion chopped finely
>> >>> 1 clove garlic, minced
>> >>> 1/2tsp salt
>> >>> 1/2tsp dried savoury
>> >>> 1/4tsp celery salt
>> >>> 1/4tsp ground cloves
>> >>> 1/2 cup (125ml) water
>> >>> 1/4-1/2 cup bread crumbs
>> >>
>> >> That is about right but you need to make sure the pork has enough
>> >> fat (at least 10%).
>> >>
>> > Any that I have bought from our supermarkets has been fairly fatty.
>> >
>> >> My recipe says a small clove of garlic. There are no powerful
>> >> tastes in a tourtière.
>> >
>> > Agreed. A local pie maker makes quite a good one but it's too strongly
>> > flavoured to my taste.
>> >
>> >>
>> >> Celery salt can be replaced most effdectively with cinnamon.
>> >
>> > I don't like cinnamon!!! Last weekend, for a pre-Thanksgiving dinner at
>> > friends', I took an apple pie (one of those crude, open topped types)
>> > and
>> > I used half the amount of cinnamon that was called for in the recipe
>> > and
>> > poured a few tbsps of maple syrup over the fruit after it was baked.
>> > They
>> > said it was "to die for!" I'm sure it was because I cut down the amount
>> > of
>> > spice.
>> >
>> >>
>> >> http://www.recfoodcooking.org/sigs/M...her/Tourti%C3%
>> >> A8re.html
>> >>
>> >> http://tinyurl.com/kz3krko
>> >>
>> > I think we are "on the same page"!!
>>
>> We can't stand cinnamon either, nor nutmeg and simply leave it out of
>> recipes!
>>
>> *awaits a telling off*
>
> Not by me. I certainly agree that nutmeg is terrible in savory dishes
> and I like sweet spices but they are easy to overdo... I think
> commercial baked products do it to cover up cheap ingredients.

No need. Cindy has just done a thorough job of it <g>

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On Tue, 15 Oct 2013 15:01:35 -0600, "graham" > wrote:

> Grate 1-2 raw russets into the meat mix before cooking. Like in soups, the
> tater will break down and thicken the mix.

Okay, thanks. I can do that but I'd never call it "mashed" potatoes!

> I think Wayne Boatwright
> suggested this some years ago and I tried it.

His recipes always looked good, but I rarely tried one. However, I
have made his gingerbread cake and it's fantastic.

--
Food is an important part of a balanced diet.