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While Australia has some crazy critters we don't have anything that will chase you down and eat you. It's a big plus.
Also 3 unprepared days in the worst weather in Australia you survive, 3 days in Canada's worst you're an iceblock.
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?
We enjoy alcohol and fuckwittery as well.

If you talk to someone from Saguenay they will say their tourtière is the only tourtière. They refer to the Montreal version as “tarte à la viande”. It’s one of those things where if we reclaim what is thought as theirs then they no longer have an identity. They defend their belief with that much passion. Saguenay does have the best blueberries though
As a Canadian, I would have to ask just how much of Canada you’ve really seen. We have a little bit of everything. Depends on where you’ve been.As an Australian who has been to Canada, we have the better scenery and weather but you have the better people.
Maybe if you are in the large cities like Toronto but head North in any province and say that in a bar. Better yet take that comment to a place like porcupine plain saskatchewan and let me know how things turn out for youAustralia is like 2093840284823048230482084230480342823890238402840238432040239x manlier than Canada, especially right now
Won the war but we had nothing to do with the White House burningCanada won that war and we burned down the White House
Canada V America 1-0
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Won the war but we had nothing to do with the White House burning
Not really.Lol you’re reaching for the stars dude.
No way Australia has a better meat pie than Canada.
@Aegon Spengler @MikeMcMann @Clippy
Tourtière
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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).
Both useless and boring countries
World would be same if they didnt exist