Canada vs. Australia

[JSN]

Which is the better colony?


Australia has cooler animals and weather, but Canada has an ozone layer and probably the less annoying accents.


What say you, Mayberry?

 

[mrsenor]

terrible accents

 

[JOE QUEEF]

Snowbirding.

 

[Tone C]

Canada - Clippy.
Australia -



Canada wins.

 

[lsa]

Canada - Clippy.
Australia -



Canada wins.

I think its the other way around

 

[Okajima]

All the animals are poisonous and/or want to kill you in Australia.

Meat pie vs. poutine is the real debate.

 

[Pugilistic]

Australia - surfing, beach babes, better weather
Canada - wildlife won't try to kill you as much, legalized weed, less annoying accent

I'm going to take my chances with Australia because of surfing and weather

 

[Tone C]

I think its the other way around

You couldn't 'andle is riddim.

 

[lsa]

You couldn't 'andle is riddim.

shut up @Clippy

 

[lsa]

@dildos live in Australia, so Canada

 

[KONG-D'SNT-TAP]

@Clippy makes Canada great again

 

[KBE6EKCTAH_CCP]

I think its the other way around

watch your mouth and be polite to Clippy you piece of shit.

 

[Loiosh]

All the animals are poisonous and/or want to kill you in Australia.

Meat pie vs. poutine is the real debate.

No way Australia has a better meat pie than Canada.

@Aegon Spengler @MikeMcMann @Clippy

Tourtière

Saguenay-Lac-Saint-Jean and Eastern Quebec

Preparation of the stuffing for a tourtière du Lac-Saint-Jean
The tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game) cut into small cubes.

Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat.


Montreal
Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning, and cinnamon and cloves give it a distinctive flavour. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, mango chutney, or cranberry preserves.

Although it is less popular than the original tourtière and the tourtière du Lac-Saint-Jean, this version can also be commonly found throughout Canada and its surrounding areas.

Manitoba
Tourtière is an integral part of holiday-time meals for French Canadians in St. Boniface, as well as in Manitoba's rural Francophone areas. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper.

Acadia
Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons (little pigs).

 

[lsa]

watch your mouth and be polite to Clippy you piece of shit.

 

[antithetic]

Canada does have a mean meat pie.

I think it depends if you enjoy brutal winters or not.

 

[DaleBoca]

 

[Loiosh]

Canada does have a mean meat pie.

I think it depends if you enjoy brutal winters or not.

And if you don't care for winter, move to Vancouver.

 

[KBE6EKCTAH_CCP]

No way Australia has a better meat pie than Canada.

@Aegon Spengler @MikeMcMann @Clippy

Tourtière

Saguenay-Lac-Saint-Jean and Eastern Quebec

Preparation of the stuffing for a tourtière du Lac-Saint-Jean
The tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game) cut into small cubes.

Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat.


Montreal
Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning, and cinnamon and cloves give it a distinctive flavour. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, mango chutney, or cranberry preserves.

Although it is less popular than the original tourtière and the tourtière du Lac-Saint-Jean, this version can also be commonly found throughout Canada and its surrounding areas.

Manitoba
Tourtière is an integral part of holiday-time meals for French Canadians in St. Boniface, as well as in Manitoba's rural Francophone areas. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper.

Acadia
Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons (little pigs).

Tourtière is legit AF. Not that easy to cook either. My French wife (Yurrp French) had to make several iterations before it tasted like Québec tourtière.

BTW fuck this tourtiere du Saguenay. I don't know how they concocted this atrocity but potatoes in tourtière? What is this?

 

[antithetic]

And if you don't care for winter, move to Vancouver.

I have, but they still get winters. The only difference is people there dont know how to drive in winter.

2016/2017 there was quite a bit of snow.

 

[Supereem]

No way Australia has a better meat pie than Canada.

@Aegon Spengler @MikeMcMann @Clippy

Tourtière

Saguenay-Lac-Saint-Jean and Eastern Quebec

Preparation of the stuffing for a tourtière du Lac-Saint-Jean
The tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are slow-cooked deep-dish meat pies made with potatoes and various meats (often including wild game) cut into small cubes.

Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat.


Montreal
Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning, and cinnamon and cloves give it a distinctive flavour. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, mango chutney, or cranberry preserves.

Although it is less popular than the original tourtière and the tourtière du Lac-Saint-Jean, this version can also be commonly found throughout Canada and its surrounding areas.

Manitoba
Tourtière is an integral part of holiday-time meals for French Canadians in St. Boniface, as well as in Manitoba's rural Francophone areas. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper.

Acadia
Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons (little pigs).

Take that shit back to France.