Talk:Tourtière
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The bit about "tourte" being an extinct animal seems to me like a joke. As far as I know, "tourte" just means "tart". Can anybody verify? --PeterNesbitt 21:43, 29 Nov 2004 (UTC)
- It's actually true... the scientific name of that bird (a tourte) is the ectopistes migratorius.
- -- Sourcecode 04:31, 30 Nov 2004 (UTC)
- Wow, you learn something new every day. Thanks for setting me straight, Sourcecode. --PeterNesbitt 19:15, 2 Dec 2004 (UTC)
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- Ectopistes migratorius is the passenger pigeon, aka pigeon migratoire, colombe voyageuse or (in Canada at least) tourte (voyageuse). But there's no reason to think that that has anything to do with the "pie" sense of the word tourte, which is from Latin torta, a round loaf. The pigeon sense is presumably to do with Latin turtur, turtle dove. So I've removed the puzzling note about the extinct bird. Flapdragon 23:25, 6 September 2005 (UTC)
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- That may or may not be true but my point was that the name of the dish does not come from the bird as was implied, since the two words are unrelated. Flapdragon 02:26, 14 December 2005 (UTC)
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The text needs some reorganisation here. The 1st paragraph says the lac-st-jean tourtière is called pâté à la viande then there is section talking about the lac-st-jean tourtière. which is it?
There is no need to list every canadian province. Saying that it is a traditional dish of most french canadians is clear enough (Lostkiwi 01:53, 4 August 2006 (UTC))
[edit] Why I put the subsection back.
(Forgive the lack of accents but pointing and clicking is a pain)
OK, the thing about "regular" tourtiere and tourtiere du lac is that ther latter isn't a variation of the former, it's a completely different thing. What most of the province calls tourtiere is also served in the Saguenay-Lac-Saint-Jean at Xmas next to some turkey and cranberry sauce, it's just called "pate a la viande" instead. This distinction needs mention because otherwise one would be led to believe that the shallow pie filled with ground pork and veal does not exist in the Saguenay and is replaced by the deep dish pie with diced meat and potatoes, which is not the case.--70.81.13.192 15:42, 20 August 2006 (UTC)
It is my understanding, from folks who were born and/or lived around the Lac St-Jean area, that the meat pie that is a regional specialty is called 'ci-paille', not tourtiere. Grandma Roses 20:56, 5 August 2007 (UTC)
- Cipaille is a different (but similar) thing, that, as far as I know, is specifically layered (meat and potatoes). It appears to be a regional speciality but it is also slowly falling into obscurity, while tourtière (du Saguenay, du Lac St-Jean) is as popular as ever. But the point is that no Saguenéen or Jeannois would ever call the ground pork/ground veal shallow pie tourtière, and that everyone in Québec knows about tourtière du Lac-St-Jean, at least in name (while no other regional recipes either the shallow pie or deep dish pie have such widespread reputation).--Boffob 05:25, 7 August 2007 (UTC)
