chefzadi

Oops, The quantity I gave you is more suitable for a tarte tatin (just add a pinch of sugar to the dough for a slightly sweet crust.) For quiche these quantities 1 1/4 cups all purpose flour 8 tablespoons cold unsalted butter, cut into tiny pieces 1/4 teaspoon salt 2 to 4 tablespoons ice water Again the trick is not let the butter melt into the dough. Tiny "grains" of butter should be surrounded by flour. After refrigeration if the dough is too hard to roll leave it out for a while untill it's easier to work with. If you want to try a deep dish quiche just double the quantities of the first recipe. If anyone followed the previous quantity and has already made the crust for quiche, just make a partial quanitity of dough and add it the one you've already made. It will be fine. Sorry if there was any confusion.

Ingredients for Pate Brisee: 1 cup AP flour 6 tablespoons of cold unsalted butter (cut into small pieces if kneading dough by hand) 2 tablespoons of ice water ( a tiny bit more water may be needed, depending on the flour) 1/4 tsp of salt Method: Combine all the ingredients except the water in a bowl, quickly incorporate the butter untill the consistency of the dough resembles coarse meal. Don't overwook the butter into the dough. Add the water and and gather the dough into a ball. (The trick or "truc" is to stop working the dough at the coarse meal stage, if you go beyond this the crust will be heavy, hard and greasy.) Wrap with plastic and chill in the frigo for at least an hour before rolling out. This is so quick to do that at home I always do it by hand. It's not even worth dragging out the food processor. It's also good to learn how to "feel" dough.

I'm a little dissapointed that you didn't use processed American cheese.

I found this informative site about French dialects. http://french.about.com/gi/dynamic/offsite..._language.shtml "In Gallo-Roman France, a split occurred between north and south, assisted by incursions of Germanic-speaking Franks--whence the name "France"--into the north. Here, too, further dialectalization occurred throughout the Middle Ages, resulting in a multitude of speech forms such as Francien, Picard, Norman, Lorrain, and Walloon. Southern French, or Provençal, split into Languedocien, Auvergnat, and many other dialects. The dialect of Paris gradually became the national language, however, because of the political prestige of the capital and today is accepted as the model for the French language." I want to add that the dialect of Paris became the standard in an effort to create a National cultural identity in France. The linguistic influences can be broadly applied to regional/border cuisines.

The glass ceiling is more of a financial ceiling. France isn't the land of economic opportunities that America is. If you take Chef Keller for instance, who is basically a French Chef, I don't think that he would have any trouble gaining respect over there from other chefs, the press and the public. But he would have to pour his heart and soul allover again over there like he did with The French Laundry and with Per Se. After all that I don't think there would be much accpetance for more casual places (that are the real money making ventures for chefs who have name) such as Bouchon or Bouchon bakery in France. I don't really understand why Julia Childs would get ruffled over the French not wanting to learn French cooking from her. That's sort of like me getting upset that Americans wanted to learn French cooking from another American, rather than from a French person.

I've heard of some Muslims who take the hand thing even further. They will cook only with the right hand. I think that Pan's guidelines are safe to follow in general when dining with Muslims from most parts of the world. Dubai is such an International city though. I would think that the attitude is more like that of the North African Muslims in France. Fairly relaxed. Back to Dubai. I'm really enjoying this blog, especially the photos. The food is so different from Algerian cuisine, except for alot of the sweets.

Oops. You're correct. Can you tell I'm out of practice?

It could be your arbitrary proclamations of correctness. As an example, after I heard that first pronunciation of vin, I went looking for more. Only one of them sounds like the pronunciation that I learned but I'm not about to say that the others are "pegs". BTW, your comments about the German accents were almost as offensive. ← I never made comment about German. I'm really confused now. I made a joke about"peg" were the emoticons not clear? I'm even more confused. EDIT: Jen, you're confusing or combining me with other people. Please stop. This is all really bizarre. I'll go back to my hole now.

This is interesting to me. Of course, being Canadian, the French I learned is totally different than any "French French" (as we called it). That's not what's interesting to me though. Do you mean to say that there are no regional dialects in French at all? Didn't you say somewhere else that you were from Lyon? So all native French speakers (i.e., those French speakers who were born in France, not one of the many other places that speak French as a first tongue) speak just like you or they're deficient in some manner? That is just so antithetical to my experience with other languages that I was momentarily gobsmacked. I speak some German and, even with my limited abilities, can hear differences between the different areas of Germany (nevermind those German-speaking Swiss people or the Austrians! Yikes!). And English has so many different accents just within England, nevermind all the colonies. How odd that France and French would escape that natural development of language. Do you think it has to do with the Academy? ← I must be a moron. I can't grasp how pronouncing food terms and a little play between friends on egullet turns to this.

Toujours

Move on please....

Please don't, you are indeed very helpful. Let's all move on ... ? ← Not a problem. The field is now entirely open. ← The field is open for what? For poor French? Once again, audio please.

Nous sommes, en fin, du même avis. ← Quoi??? I'm not on same page as you. Maybe Gourmande. EDIT: I mean I agree with Gourmande thus far.

I don't really care. I will bow out of these pronunciation games at egullet. Speak French the way you want. I was only trying to help. All of this is too tiring for me. It's bizarre.

He speaks French with an American accent. More nasal neededl, otherwise it's okay. ← He may well speak with an accent, but it's altogether unlikely that his accent is of U.S provenance. You must have missed this earlier post upthread... If he's American he's remarkably good, and has either lived in a francophone environment, or been very specifically trained to make certain sounds (like "b" at the beginning of a word), and remarkably polyglot at that: as per the web site his name is Eddie Maamry. You can view some biographical information on him by visiting the National Center for Hospitality Studies site and clicking on the Hospitality/Restaurant Management drop-down, where you can then click on his name (which is actually Abdeljalil, Eddie apparently being a nickname). My son's French teacher, Madame Okou, speaks French with a strong accent, but she would be chagrined to hear her French described as non-native. Not native to France, but French is her maternal language nonetheless. A nice site, by the way, particularly the syllable by syllable pronunciations. ← ← I didn't miss the "upthread". His accent is American. PERIOD.

He speaks French with an American accent. More nasal neededl, otherwise it's okay. EDIT: Nasal not nasa. oops.

Agree... In my experience I've found the euille and eu sounds the most difficult to work with. So don't let it inhibit you, whatever you manage, feel good about it! ← Ya think? Rrrrrrrrrrrrrrrrrrrrrrrrr! pronounce this! (not you Gourmande, no test for you required ) roulliure

An audio feature would be of tremendous value more than these wordgames we are playing.

Yes, in tastevin, "vin" is till vin/wine. Nasal. millefeuille, don't pronounce the l's in feuille. mille= meel (light tongue with the "l" sound) P.S. They think you're German? Do you think that's preferable to sounding American? Fun, fun, joke alert. Don't flame me you crazy Anglophones!

Cassell's has the following pronunciation: "tast[upside-down "e", which I don't know how to type on my computer]-'v[backward capital "E," which I can't type and for which I used "EH(N)]." The last syllable definitely has a short "e" sound, not an "a." Look up "tastevin" in Casell's or Petit Larrousse, and you'll see what I mean. Maybe we are pronouncing it the same way! ← I won't be looking it up. If you aren't pronouncing it the way I am, well then you are as they say in France a "peg". Audio, please! All in good fun Brownie, Don't flame me!

Oui Gourmande or is Weeeeeeeeeeeeeeeeeeeeeeeee!!!!

We really need audio here on egullet.

Born in Lyon (same as the Parisian dialect, the differences are negligable, For instance if you take an educated person from Los Angeles, let's say my wife when she travels to New York or San Francisco she is always assumed to be a local), schooled in Paris lived there for years. "vin"="veh" I just don't get this.

I think you have mistakenly inverted the "ah" and "eh" sounds in the word. It's in fact "tahs-tuh-VEH(N)," the last syllable accented and ending with a nasal sound. ← Clearly there are some inconsistencies when trying to phonetically spell out French words for the English speaker. Browniebaker "vin" prounounced "veh". What dialect of French did you learn? I'll change it to tes te ("e" sound like they pronounce at the end in the South of France) vah (nasal, no emphasis on the last syllable). Tes te vah. It can also be pronounced Tas te vah. The first syllable can be can be pronounced with an "ah" or "eh" sound. Maybe I'm explaining it all wrong.

I'm unsure as to whether the Quran says anything about eating with your left hand but as I understand it, it's a hygene thing. Won't explain more as I'm sure can figure it out! ← The left hand is for putting food into the mouth, the right hand is for wiping the other end.