I’m a Quebecer and I can you, I would love it if my tourtierre looked even half as good as that one. I never saw carrots in tourtierre before but I might try that this year. Thanks for the representation 💜
Also a Quebecer, I've always had Celeri-Onion-Carrot in my tourtière, although I only learnt today that it is called mirepoix. Usually eaten with Ketchup, or home-made "fruit ketchup", to add the tartness/sourness to balance it.
I love how Barry is like “I’ve been to said country but never seen this dish” then Jamie puts him down by saying “you been there at Christmas” which is so perfect when Jamie gets it right xD
Similar vibe as in one episode of Good Mythical Morning where they were playing that "where in the world" -dart game. Link saying he'd been in said country and never saw that food there. And gets shown a picture of him eating that food while there in next episode. Not quite as 'burn' but bit of a scorcher for Baz there.
@@hannuala-olla4302 Well that's actually worse than what happened here. What happened here reminds me more of Tom Scott & The Technical Difficulties, and Tom's infamous claims that he should know things about Finland because he'd been to Finland. In an episode of Two of These People Are Lying featuring a Finnish street food that Tom was convinced could not possibly be what the word meant because he'd been to Finland and had not encountered such food. Barry's comment gained an immediate mental facepalm from me even before Jamie got his retort in. Christmas dinner is exactly the _one_ type of food you're not likely to encounter when visiting a foreign country - unless a local family actually invites you to their Christmas dinner.
Getting to research and cook these dishes was a world away from getting the food ready for Sorted Live! Both were just as enjoyable though- for different reasons ;).
This is probably one of the most fun parts. Researching other cultures and their dishes. As my mother got older she wanted more Indian & Chinese dishes since she couldn't go out to eat as much.
Thanks for including Finnish foods for once! Have to say, Ben's pronounciation of lanttulaatikko was very close! I've never had kale in the finnish christmas table and our ham (joulukinkku) doesn't look that glazed but is typically coated with mustard. We typically have peas and fresh salads, salmon in baked and/or graved form. In addition to the swede casserole, we have sweetened potato casserole (not sweet potato, that's an entire different dish), beetroot casserole with aura-cheese and my favorite carrot casserole, which is basically baked mix of rice porridge and pureed/mashed carrot. Ben was also correct, that the casseroles are eaten throughout the week between christmas and new years, as there's always have too much of them. In that sense, Jamie is also correct that you take just a little, as theres everything else on the table too.
I was gonna say that I've never seen kale or that kind of meat in Finnish christmas table. I guessed the lanttulaatikko correct but the other foods threw me off and I thought it was danish or something... Close but a bit to the south. Btw Finnish christmas foods are quite horrible, just like lanttulaatikko. I eat them a bit every christmas for tradition, but there's like two of fifteen foods that are actually good. Rest are ok at best. 😬 For future quiz video, offer the guys some lipeäkala and laugh. 🤣
Came to say the exact same thing about kale. Never had it with a christmas feast and have never heard of anyone else including it. But the swede casserole is one of my favorites.
@@MSivonen Idk, the, rutabaga casserole, potato casserole, and carrot casserole are pretty banging if you make them right and sweeten "imelletty" in the traditional method. And then add butter and cream to taste. Not exactly health food though. Don't think anyone's gonna disagree with the ham or smoked salmon either. Everyone (at least here) likes Karjalanpaisti. Lipeäkala is vile though, and I'm not a fan of the pickled herring either. Some weirdos insist on having liver casserole. I guess rosolli is an acquired taste.
I was confused and doubting myself in the Finnish one because it was so different looking that any of the Finnish Yule foods - but I knew it was us because only we make that food that taste like punishment and poison. And beat it to the mush.
Yet reviewing one side dish as a christmas dinner is pretty sus, specially when you try desperately to show off shitty italian christmas dinner as plentiful when it's known fact Finnish christmas dinner is superior to Italys one.
I always really enjoy how they say “not to their taste” especially since these are traditional dishes that are probably much loved. I’m the same way at craft fairs and art markets, I’ll say something is “out of my budget” instead of “too expensive” because it probably took a lot of time and skill to make and just because I don’t want or can’t pay that much doesn’t mean they’re charging too much. Just because you don’t like something doesn’t mean it’s gross, it’s just not to your taste☺️
@@THENAMEISQUICKMAN if it's your own everyday food, that means your taste has already been built around it, even if you don't really care for it as such
As an English speaking Canadian; it’s not unusual to see tortiere served as well as having our turkey dinner. It is delicious and a real comfort food. Bravo Quebec!
I’m going to have to look for this now because I’ve never seen eaten or noticed this dish and I am from Toronto…. I feel like I missed a memo on this delicious looking dish!
@@zahraonokevbagbe2725 You can find it fresh in grocery stores or in the frozen section. If you go frozen, the best one I've eaten and I'm French-Canadian is the Plaisirs Gastronomiques brand.
As a Venezuelan who has been watching the channel for over a year I'm so happy to see one of my favorite Christmas dishes making an appearance! The leaves we use to wrap hallacas are commonly called 'Bijao' also there are different ways to make it depending on the state you are from. Thanks for this glow up guys!
My dad made tortiere every Christmas growing up - he passed in 2020 but I've been picking one up for Christmas Eve for many years. It's such a comforting dish ❤️
As a Finn we would have beetroot salad called Rosolli instead of the kale salad (again cold winters and root veggies). I have never seen kale salad on Christmas table around here. Swede casserole looks spot on and it's nice to see something from our country!
Rosolli was invented in Italy, or atleast by an italian man. But yea i didnt recognise that as a finnish christmas feast, that ham looks so wrong and ive never seen cale in the christmas table.
I Fkken hate rosolli won`t poke it with a barge pole, I remember at at school it was served with what I thought was unsweetened beetroot colored cream foam that made it barely edible.
I was really surprised when they said ''Finland'' because that food looks nothing like any family would eat during Christmas. The casserole isn't supposed to be dry, it's supposed to be sweet and moist, creamy and amazing. What they made in the show looks like someone would do if they tried it without a recipe. The Finnish Christmas ham has a mustard coat, sometimes with breadcrumbs. Depends really on the family recipe. Also, It would definitely be Rosolli or a mushroom salad. Other Finnish Christmas foods are beetroot, potato, and carrot casserole. Gravlax, Swedish Skagen/Skagenröra (Shrimp salad with fresh dill). 😊
As a Venezuelan that's been following this channel for years, it makes me so happy to see you enjoy our food! Part of the beauty of making hallacas is getting together with your family to make them. P.S.: The H in Hallacas is silent :)
I really love lanttulaatikko! I mean the sweetened potato casserole isn't that big hit in our family, but this and carrot and sweet potato casserole are my favourites.
I'm a Finn and couldn't recognize what the guys were served 😅 I was like cool, I know other Nordics do ham at Christmas, maybe theirs look like that? (Did not register as ham, the big pig leg, to me lol) I've never heard of anyone eating kale at Christmas, so I was like "who does that, the Swedes??" 😄 I do like lanttulaatikko (lanttu meaning rutabaga, laatikko meaning box which in food contexts means casserole), I'm sad that most people don't
Looks home made version rather than store version. If you look some of the recipes they do tell you to use bread crumbs. I was also interested about the kale, i have not seen that in christmas table but i have seen rosolli salad and gravlax (Graavilohi).
So happy to see Canadien food represented. My grandmother made loads of these pies every year. She used lard in her crust...the family joke was you would have pie Christmas eve and heartburn until New Year's. Our family Christmas penance.
I live in Vermont but crossed the border from Quebec to marry a Yankee. I still make loads of these pies with Tenderflake lard for crusts and there is none better for pie crusts. I use pork, beef and venison plus potato to bind them together.
The Christmas casseroles (there's usually swede, potato, a carrot-and-rice one, and possibly a liver one if someone at the table likes liver) are indeed a thing you have a spoonful of on the side - one spoon of each, for a moderately colourful array of things to soak up all the gravy with.
And for Ben's "that'd be great meal for the days between new year and christmas" - we have a feast of different foods on christmas eve, and the leftovers are eaten during the week until new year's. I frankly don't really care about the fresh-out-of-the-oven casseroles, but they are quite nice day or two later, fried in butter as a side for cold ham etc.
what? the casseroles are like the main warm food (besides the ham) of the whole meal, so I don't see how it's a just-a-bit-on-the-side thing. one spoonful of each is also unusual cause you can never find a person who likes all of them. more likely you just fill half your plate with the one or two varieties you actually enjoy (ie. not potato casserole). sidenote: I know it's not traditional but sweet potato casserole has really become a mainstay at my family's table. really good.
As an American of Itaslian descent i LOVE LOVE LOVE that you represented the Feats of the Seven fishes!!!! As the years have progressed over the years to a menu of Stuffed Flouder, Tiny Shrimp in a hot tomato suace, fried butterflied shrimp, and Bacala (a salted whitefish salad with olives and other stuff) so we are down to only 4 fishes...but we add muscles and calamari on Christmas day (my brother cooks, my father and aunt on christmas eve) to make the whole thing easier on everyone!!!
I was so excited to see tourtière featured - I was yelling the answer to the boys! My French-Canadian family has been making this for generations-each branch with their own twist on the meal. It’s wonderful with homemade cranberry sauce. My Québécois grandmother pronounced it tor-chair. I’ll be continuing the tradition this week with my daughter so we are ready for our Christmas Eve dinner. Merry Christmas, boys!
The lanttulaatikko looked pretty spot on but you wouldn't see that type of ham or kale served along with it. This casserole is just one of many different types of casseroles typically served at Christmas, there's also for instance carrot (porkkanalaatikko) and potato (perunalaatikko) versions. Next time you should try some Rosolli!
As a Québécois myself I paused the video and got the family around to see that part. Very funny and thats a big and delicious-looking tourtière! Homemade ketchup with it is a must! Fun fact, it is called tourtière because it was originaly made with tourte, a kind of bird we ate into extinction (in the family of tourterelles).
I grew up eating Tourtière and, while I've never seen carrots in it, this is pretty spot on. In my family, we use a mix of beef, pork and veal, potatoes to bind, minced onion, and the same spices, but adding in a bit of allspice to round out the flavour. Also, we just use short crust for the top, too. We don't exclusively eat it at Christmas, but rather eat it throughout the winter, because it's delicious. Also, eating it with a bit of (Tomato) ketchup is a must.
i have never had tourtère. However as a (winter) meat pie I am familiar with it. If a am correct it used to be a dish that would also hold pretty well on the go. (and still taste good when it is cold)
Man you know hats off to both of the boys for doing such a good job thinking through this stuff. Especially Jamie he has really leveled up this year (not to understate how much Baz has improved this year).
The toutierre was a nice touch! Had one 6 days ago for my birthday! From my understanding, it started 'life' much like Shephards Pie...the meat was what was most abundant in the area, at the time. So, in some areas, it started off with things like eel, lamb, and pigeon...
I grew up eating tourtière after midnight mass. My dad who was French canadian would make it every year. I have not had a homemade one in years since he passed away. ❤️🇨🇦
I guessed the tourtiere they did because we have it year-round but particularly at Christmas here in New Brunswick Canada! Love it! Lots of variations with different meat and game here by both French Acadian’s and English. Thanks for highlighting it.
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Thank you for talking about the fact that the tourtière is French Canadian, and not just from Québec. Of course it originated in Québec, but it's really all around Canada. It's has been a staple in my franco-ontarien family forever. Although, we don't add mirepoix and potatoes in my family. Boiled oignons with the mix of minced pork and beef in a basic pie shell.
Et même s'il n'avait pas mentionner les canadiens français, est-ce un problème que ce plat soit défini comme québécois ? Je tiens tout de même à rappeler qu'il s'agit d'un plat issu de la province du Québec, reconnu comme une nation à part. Je suis conscient que nous sommes proches des francos-ontariens, par la langue et la culture, mais reste que nous avons nos traditions et une identité propre au Québec, qui hélas, tend à se faire appropriée par l'ensemble du Canada...
I can't tell you how wonderfully bittersweet this is for me. I haven't made or had it since my mum passed, and probably won't again, but it's lovely to see the tradition brought to a wider audience.
Good job Ben on trying to pronounce lanttulaatikko! Swede and carrot casseroles are important part of christmas dinner. But have to say as a Finn, I don't think that we have much fermented food in Finland 😄
I was so confused by Jamie's comment that for a minute there I started to question everything I know about my home country. :D Also, did he say shark? Do we have sharks?
We have sharks and whales if Jamie has talked with my childhood neighbour's son, who told be there were both in Yyteri. 😂 But it was such a weird comment. And the fremented food, what? I would have liked to know what Jamie was thinking of when saying that.
@@hattivattiensaari So weird 😂 Maybe Jamie thinks that all the Nordic countries are the same, because in Iceland they have fermented shark, but Finland isn't next to the Atlantic ocean and we don't have sharks 😆
@@mariakarjalainen3489 We do have some fermented foods in Finland! There are plenty of fermented dairy products, like piimä, we like fermented cabbage just like the Germans, and at Christmas we eat Imelletty Perunalaatikko, potato casserole that is naturally sweetened through fermentation. Mämmi and Sima are also fermented.
@@emmamemma4162 Imelletty perunalaatikko is NOT fermented. If it starts to ferment you've fecked up. It's actually the alfa and beta amylase from the added flour that breaks starches in the potato into sugars. Eipäs levitetä humpuukia. Edit: typo
My mother is from Quebec and the recipe she uses is from her mother. Ours is a more simple recipe with just beef and pork, onion, diced potatoes, warm Christmas spices in a deep dish pie shell. Not too complicated to make but very hearty and comforting. A dish I always look forward to having.
@Mark Aspen No, that's perfectly valid logic. There's no problem with the fact that Reunion being part of France and also being in the Indian Ocean. If they studied their geography better they should be able to use geography exploits to help win.
@@petertaylor4980 which makes little sense, since Russia would be considered to be farther away from China than the UK is from say Nigeria, despite China and Russia sharing a very large land border
Well now I feel like my family's doing our Christmas eating weird, our lanttulaatikko has never looked that nice and we've never had kale 😂But it was nice seeing some Finnish food get shown here, would love seeing you guys try mämmi, or some good salmon soup
Yes it was a real surprise to see that dish here! Also, Jamie's response to it was rather understandable to me - even in my own family, one half likes lanttulaatikko whereas the other finds it a bit "meh". Like you suggested, a good salmon soup is a nice option if Finland pops up in Sorted's country roulette.
I was so confused by their lanttulaatikko. 🙈 Also the salad, nope, we have never had that kind of salad. Mutta oikeesti, ei toi näyttänyt lanttulaatikolta. 🙈 Niillä on selkeesti erilaiset korppujauhot tuolla, ja sen ei ole annettu samalla tavalla ruskistua kuin mitä itse teen. Ihan mielenkiintoista kuitenkin, että olivat ottaneet lanttulaatikon tähän. Mutta olis nyt ollut koko sarja: porkkanalaatikko ja imelletty perunalaatikko, ehkä bataattilaatikkokin, kokeiltavaksi. 😅
I see you, tourtière! I moved to Germany from Canada last year, and I spent last week making tourtière as gifts. Hope my new German friends like it :) The recipe I have has been passed down for generations from the French Canadian side of an old friends' family. Her recipe did not include mirepoix, only onions and garlic sauteed in oil before adding the meat. During cooking, her family would add only dry mustard as a spice, and then bread crumbs instead of potatoes to absorb the liquid from the meats and as a binding. I modified the recipe to bring back the Christmas spices - a bit of summer savoury, and a dash of cinnamon, nutmeg, and clove, and the pie is amazing :)
@@marcotambeau8003 c'est canadien français. Ça appartient pas juste à la province de Québec. Il y a des francophones hors Québec et ce plat fait également partie de leur cuisine traditionnelle. I
My grandmother’s tourtiere recipe is legend. Key secret ingredient is sage. I receive many compliments whenever I make it. Have made it with beef, veal, pork and venison. The puff pastry topping was different for me, it’s not really a typical French Canadian thing that I know of. Sold in just about every grocery store in Quebec this time of year and usually served with a local chutney (sauce maison) or chili sauce. Having my mother’s version at her Christmas party tonight and introducing Branston’s original pickle as a perfect pairing. Thank you for highlighting this very Canadian seasonal dish! 😊❤
I’m originally from Quebec. Never seen a tourtiere look this good but have had many various variations of it. They call them meat pies in the east coast but the same concept. I’m proud to say I knew what it was from the beginning. Jamie was on the right track just stayed a little to close to home
Canadian here! I think it's amazing that Tourtiere was in this video as I literally just had it for dinner tonight with some extended family who we wouldn't be able to see on Christmas Eve/Day. I've loved Tourtiere growing up and it still warms my heart when we have it around Christmas time
@@101Gamerbot Well Kermit...still a ''1 word answer''!? Which clearly proves that ''Our Québec dishes or cuisine'' is ours and not yours. Unless you come back with a credible answer. Merci et bonne chance Kermit!
As a French-Canadian, it took me a moment to recognize that was tourtière. But, like Ben said, it's radically different between regions. My mom has never made it with vegetables or potatoes in it, but in the Lac-St-Jean region, they're VERY protective of their version of tourtière. If you made something like what you did there in that region, they would call it "Paté-à-viande" and would be slightly incensed if you called it tourtière. Very glad to see representation of the dish here though :D
I'm from Costa Rica, I've always been amused how the Latin America region has a lot of very similar dishes. We have something similar to Hallacas here, we call it tamales (same name as the ones in Mexico, very different diches.). Here it is usually done with wheat flour instead of corn, but you can find a few households that mix both or use corn entirely. Here you press the ingredientes on top of the starch base before bounding it tightly with a palm leaf and cord to make it waterproof before dropping it 4 to 6 hours with another 20 to 60 (depending on you pot size) into boiling water. A great aunt had a huge pot that was set on top of cinder blocks that could hold over a 100. Some people make it part of the festivities before Christmas to get the family together and build an assembly line for tamales.
Happy to see the French Canadian representation :D Though i think in the modern day most of us opt for either a ham or turkey "on the day", these are quite lovely to have on a winter's evening ^_^ Edit: Also glad you brought up the price! A lot of the traditional dishes from this area you will find differ from typical fancy "french" dishes because they were more "peasant" fair, which in the modern day means they are great for low income families.
We tend to have both. My mom will make some and either give them away as hostess gifts or save them for boxing day, new years, etc. They freeze so well it is super easy to pull them out for an easy but festive meal.
@@boisjoli91 Hey, us too, except we have ragoût de pattes! I can't say we've ever made our tourtières with mirepoix though. Then again, every single French family has their own little differences, so that's probably common in someone else's. I recently found out that the do or don't on nutmeg in the mix is hotly debated lol
Have to say as a Finn that 'lanttulaatikko' doesn't look as mushy as it's supposed to be. It's very soft, pretty much like baby food when done correctly. I really like it as it's very sweet (probably sweeter than you guys did) and therefore goes well with carrot box, potatoes and the meat dish (turkey at our family), or with different fish side dishes. Never had cale at the christmas table though traditions probably differ around the country.
Nope, have never heard anyone having kale at Christmas dinner. And like I have family and friends from all over Finland, and not one has had kale from what I have heard. I also think they missed the mark with lanttulaatikko, and it would have been funnier to have all the "boxes" with them, aka the ones made with carrots and potatoes.
As a Canadian I'm so happy to see Tourtière on the show! This is a must for my family every Christmas. I just bought the ingredients for it this week, so I can have it even though I live on the West Coast now. 😁Our family recipe uses both beef and pork with the potato as a binding agent, but I've never seen it made with mirepoix. We also add Summer Savory or Thyme to ours as well as the Christmas spices. I feel like Savory is a herb found in many Canadian dishes and makes things more authentic. I'm not sure if people make Tourtière with game meat in it. I think that would be more along the lines of Cipâte?
My fiancee is from Quebec. His family makes it usually with moose and pork. Our in-laws made us a root vegetable pie with the same spices. The spices make it taste like Christmas. So good.
As someone of South Italian heritage, I knew right away where the last dish was from before you even started describing the dishes, this is the menu for the Feast of the 7 Fishes on Christmas Eve. It came from the fact that in the old days Christmas Eve was a day of absitnance from meat.
Funny thing is that it seems to be quite popular among Italian-Americans but no one really does that in Italy. I'm Italian, and I never heard of it before this show.
If it weren't for my Sicilian friend (living in America)inviting me to Christmas one time, I would never have known about this meal. It's really cool to learn and know about it
@@Denien82 My daughter and son-in-law have that every Christmas Eve at his Italian-American mother's home in a Philadelphia suburb. I think most Americans from areas with large Italian-American populations would've guessed that. I did, and I've never actually had that meal, being descended from people coming from colder European countries. Maybe it was more popular in Italy 100-150 years ago during the huge waves of Italian migration? Probably once they got established in the US and could afford this feast is when it became popular in Italian neighborhoods. I can't see those who came here in steerage and $12 in their pockets being able to afford such an elaborate and expensive meal before immigrating due to poverty. Maybe it was something well-to-do Italians had at that time and average Italians didn't have the funds to indulge in? Anyway, that's what Americans do, they take the most fun, delicious, celebratory, and elaborate parts of the cultures of the "old countries" and make them their own and leaving the not-so-fun or delicious stuff behind. It becomes sort of a hybrid of cultures and what's available in local markets.
Me too I'm not Italian but my ex husband is an I had make it every Christmas Eve when we were married. My mother in law taught me how to cook it. I joke know that as a black woman I make amazing Italian food and wonderful soul food
These are always so hard because I was raised in the military in different locales with people from different cultures so the Lanttulaatikko was something I had with friends of the family in Japan. Childhood memory unlocked
Tourtiere is also common here in Maine as we have strong threads of connection to Quebec/French Canadian/Acadian heritage all through the state. My elementary school principal used to gleefully look forward to what he called "Touché Pie". ❤️
Having been raised in Maine (now in Vermont) I recognized the Tourtiere immediately! Very popular here too amongst those of French-Canadian descent. I'm not French-Canadian, but I love it and try to make it every Christmas season.
@maqtewek4628 Thank you for being tolerant and tactful. You can tell the type of person he must be. On a channel that does nothing but promote respect and inclusivity for every culture there's always the one arsehole that has to post a comment which is the complete opposite. And boy has he posted it on practically every single mention of French-Canadian. It just tells me to avoid chatting to him :) Merry Christmas
I was so excited to see my Christmas food in this video!!! Thank you so much for including Hallacas and learning about our culture, I always get excited when you guys try something new and I’m always hoping is something close to my heart! Love your videos and I hope soon you get to try more of Venezuela ♥️
Lanttulaatikko aka the swede casserole is the least liked of the three main casseroles in our family so we always have just a tiny amount of it 😂 I was thinking that it looked like swede casserole when it was scooped onto a plate, but the kale and spices threw me to think it was from some other country. Nutmeg is rarely used in Finland and ginger does not belong into swede casserole. Also the amount of breadcrumbs is huuuge 😂 Still nice to see Finland pop up!
I am Canadian. A Finish friend gave us the rutabaga dish. We have eaten it for years and love it. She said, lots of butter, lots of maple syrup. Wonderful!
Mom's version of tourtierre, which we've been doing for as long as I can remember, is just straight pork with apples and some herbs and spices. Just to save time and hassle she'll use store bought pastry. We've had to go from just one to two because over the last 20 + years, we usually wind up at my aunt's place for Christmas eve & it's popular.
I got really excited when I saw the hallacas on screen and felt so good when both got it right!!! I would've love to see more of our culture represented in here, to see what you guys think about other cultures it's actually pretty insightful. Really appreciate it
I'm from Chiapas, in the very south of Mexico. We have a kind of food called "Tamal de Untado", which are fairly similar to that Venezuelan dish you showed. It still amazes me how similar latinamerican cuisine is, and still, how different it can be.
My family hails from Northern Italy and many of our foods are from that region, especially around Christmas and Hannukah times. I never would have guessed that the last dish was from Italy, specifically because of the inclusion of chilies which are absent from traditional northern Italian foods. I was with Barry along the Spanish coastal routes, maybe even a bit of Portuguese. It's insane how much variety there is between regions, even in a country like Italy where you think you know what all the food is.
It's at best a very local Sicilian tradition that can be narrowed down to some towns rather than the whole region, but in the form shown in the video, it's specifically Italian-American, with a big emphasis on the American bit :P If you'd mention the feast of the seven dishes to your average italian, they'd be rather confused. In isolation, some of those dishes (specifically the linguine allo scoglio, the fried fish mix, and a more tame version of the stewed mussels) can be part of a more generic southern italian Christmas feast, but not necessarily all together.
I always love these videos! The guys really show their knowledge of food and cooking when taking things apart, and even when they get things completely wrong, you can still kinda see what led them to that train of thought! Love these videos. :') An idea for a future video might be to look into indigenous chefs and cultures, there is SO much variation and beauty in how the different cultures appreciate and make various dishes. And honestly, they deserve so much recognition and they're not focused on even close to enough.
I was so happy to see the Feast of the Seven Fishes make the video! As an Italian-American, I’ve grown up anticipating Christmas Eve for just this reason! When I married into a non-Italian family, I found out their Christmas Eve tradition is to cook a Stouffer’s frozen lasagna……luckily my mother in law was all to happy to adopt my family’s tradition. My father in law, is not a big sea food fan….so I also make a fresh lasagna just for him.
This is one of the reasons I love Sorted. For its viewers and how they share. I'd never heard of Jamaican chocolate tea but I'll be looking for it now. Thank you
I watched you describe the tourtière meal in its entirety, going, yeah, that's right, that's normal, that's what goes with - WAIT THIS IS FROM HERE 😂 now I want to eat tourtière!!! that one looked so good!!! Also, considering the French origins of Québec and the considerate amount of Irish people who came to live here, those two guesses were kinda right! 😂
Ben I really LOVE the way you say tourtiere. Very well said. You are also right about the dish serve after midnight mass au Réveillon de Noël. Along with prime rib roast, Yorkshire pudding, turkey and all the side dish your heart can want and for desert la Bûche de Noël. 🎄🦃
Love this video boys as it's good to learn about some history inside each of the countries when having these dishes that are uniquely special to them. I would like to see more of these videos in the future along with some other ones that you started with making dishes starting with the corresponding country and learn more about the dish and where it's from. Thanks, guys.
Hi, some one from Finland here. Kale salad is not traditional finnish christmas food. It's more traditional in sweden. And that ham is something else 🤣 you will never see a salad on a traditional Finnish christmas table
Lol, we always have had the basic tomato-cucumber-salad leaves -salad at our Christmas table. Might be because mum thinks it's good to eat our greens even when it's Christmas. 😂
Thank you for including the Feast of the Seven Fishes (Festa dei Sette Pesci ) This has been a Christmas Eve tradition for my Italian family for many decades! :D
As an Italian man born in Quebec it warmed my heart to see both tourtiere and the feast of 7 fish in one vid! Honestly that tourtiere looks better than any I've had. Maybe it's time for me to make one myself! By the way, another fantastic screwball from Quebec that you can throw at the lads is the classic "Pate Chinois." Frankly it's just an inferior Shepard's pie however because of that fact I feel like it would throw them off haha.
So happy to see Tourtière :) As a French Canadian definitely one of my favourite dishes. The best ones in my opinion must have three types of meat in them.
I think Jamie just about dodged a red white and blue bullet from France there, as Ben gave away one massive clue as to why it could never have been a French dish. Stating that some would even use Ketchup for the sauce 🤣
You're absolutely right about foods of necessity sometimes becoming more expensive to recreate over time. One of my favorite recipes of my great-grandma's was scrapple (not quite the same as Pennsylvanian scrapple that most people know about, but with some similar features). Her recipe entirely came out of a time of necessity from the Great Depression - they lived on a farm, so the ingredients that were used were definitely things that were just available on the farm, like corn flour and the neck bones and scraps from a hog that they likely butchered themselves, utilized or sold the meat, and were trying to find a way to ensure what was left didn't go to waste. Recreating it now is a bit of a expensive endeavor, especially after 2020 since making your own broth became a commodified thing. It can cost in the ballpark of $20 USD to get the neck bones needed for the original recipe, not to mention the time and cost to get the right type of corn flour. Next time I make it (since I'm the only one in the family willing to do it now) I'm tempted to warm my mom up to the idea of just using some offcuts and the bone from the ham after Christmas. The last time I mentioned that she scoffed at the idea, saying it was disregarding the original recipe. I think it'd be interesting to pose the thought that it's more in line with the original recipe than going out of your way to get the "correct" pork product is, because you're choosing it from what you already have on hand.
Honestly, the fact that BOTH France and -a UK region- somewhere close to the UK was guessed for tourtière was amazing xD I'm happy you showed something about Quebec (and you picked the more presentable option imho), but I would have loved to see the reaction to cipaille ^.^'
Being a Quebecer more specially from Lac Saint-Jean wich where this dish is from, there is no mirepois in it. Its cube potatoes, game meat (if lucky) and/or beef. Its not mince meat, it is cubed meat normaly. Even in Québec its a lot of time wrong, the pie form is called Pâté à la viande, tourtière is a bigger bolder thing, 6" deep most of the time baked in a rôtissoire (16"x24"x6"). You're spot on for the spices. Glad to see it done by you guys, this dish is our pride where I'm from!! Cheers guy and MERRY CHRISTMAS!
While it does look like a good meat pie, that's what it is - a meat pie. Tourtière is a very different dish. Some people in Montréal call a meat pie a tourtière because, poor them, they don't know any better. A tourtière is a deep dish pie (deep, deep dish - 6 inches or so) with a very thick crust that is filled with different types of meat and diced potatoes. The meats typically include 3 to 6 of these: chicken, beef, pork, deer, hare, and other wild animals. The pie is cooked for about 8 hours at 300ºF (depends on its size I would guess) and water is added on top once or twice during the cooking process. Now with that being said, meat pies like this one are honestly much more common than tourtières are in a typical household at Christmas all around Québec. Tourtière is mostly made in a specific region called Saguenay-Lac-Saint-Jean, with other regions having similar variants. But I have to say, tourtière is so much better it doesn't even compare.
I won’t give up! Two new ideas for challenges: 1. no energy/depression/no spoons cooking (needs a better name!), get the participants to use as few elements/stages as possible AND as little clean up needed as possible (like dishes, trash etc) as little effort as possible but still not like, microwave meals you know! lite sure, use shortcuts, but you're not supposed to notice them in the final dish. cook like you have no energy to cook/depression. when I am in a depressive episode the thought of many different stages or elements in cooking or the cleaning up afterwards makes it almost impossible to start cooking. 2. Use as little electricity as possible! (don't really know how to measure this though, number of times or different points for low/medium/high...?)
@@NerdyMusicChef I know but I love the idea of it as a challenge! The restraint of not being able to just whip out another bowl or knife, and the thought process that goes into the planning
