Warning: Large File Sizes Ahead: [30Kb, 200Kb]Introduction 1.0: Ms C and the Mysterious Guy...Ms C makes herself known...Introduction 1.0x: The Identities (unfinished)A crude, scary looking scene with unfortunately not much development yet...Introduction 1.5: Zaripu the Narrator |
So why "A Good Tourtiere?" One can argue that the tourtiere is mainly homogeneous through its meat, and encapsulated in crust. Some would equivalently call it a meat pie. Indeed, there is nothing wrong with a regular meat pie, nor is there with other (regional) variations of tourtiere. Whatever tastes one accepts. But a "GOOD" tourtiere is a truly diverse one, with meat from wild fowl, veal, pork, beef, caribou, deer, rabbit, etc. ... and potatoes. This variation of tourtiere comes from Lac-St-Jean (ref: PJB), near the region from which I originated. And the tourtiere is still encapsulated in crust, but its volume versus surface area ratio is extremely large. In other words, one must enjoy it with many people. I envisioned this project to address to a general audience, all over the world. And this is the analogy to the title of my project. ... And apologies to all you vegetarians out there. |
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Created for Multi-Cultured/Multi-Racial Class (455-410A)
by E. Chow on Netscape Composer 4.72/text editor on Red Hat (some version),
with graphics edited by The Gimp (some other version).