touaregsand

I got the same story about Moet's pronunciation around 1992, for what that's worth. I don't recall the family origina, but I do remember the pronunciation. ← I just asked the native French speaker standing next to me. He says the same thing. The "t" is pronounced. For what that's worth.

How does one enjoy a meal while noticing (and being bothered) by what other customers are doing?

When you first mentioned it might be in WeHo I thought you was trippin on acid at the time. It was the valley location that jiggled my memory.

Caroline Could in be Phil's Diner? Look here

My mom treats the rind like cucumber.

Based on my experiences which include daily contact with the French who live in Los Angeles. Most are not French-Americans. They are here on job assignments and have no desire to become American in any way. Plus the other experiences I have talked about. 1-3 months is the norm. Beyond that is highly uncommon. Two French pediatricians in France told me this as well. And mostly they were concerned that it's hard on the mother's body, not that it was socially unacceptable or wrong to breast feed longer. I've whipped out my titty in public in France plenty of times to breastfeed my daughter from the time she 6 months old till she was almost two. I can say that no one batted an eye. As far as the U.S. is concerned in LA 3 months to a year is common. Child led weaning is not as common, but not uncommon either. Alot of people get nervous when the child is two, most freak out at three, four is primitive. An Australian woman told me that over there 4 is not a big deal. I tend to agree. And no I did not breastfeed my children that long.

That is very surprising, almost shocking to me. I've been to Paris on numerous occassions with my daughter when she was a baby. I breast fed her well past 7 months, nursed her in public in Paris when she was 18 months old. Anyway, it seems we've just had different experiences in this sense.

I've been to Jeff's. My husband and I lived near there when we first got married. The general area is sometimes called "The Kosher Block". There is a good sized Iranian Jewish market down the street. And a number of Kosher eateries as I recall. Some FYI for New Yorkers who might visit LA...

Photos Recipe that I have never tried recipe more info I've always wanted to try this. Even when I was a little kid.

Jaymes- I've seen this with grown up French people in America. The other women at my daughter's school who are not French but married to a Frenchman have discussed starting support groups. One for ourselves to bitch about the bitching we hear and one for our husbands so that they can bitch to eachother rather than to us. A short list of the most common complaints 1. Half and half. 2. Margarine (invented by in France btw). 3. Cinnamon in pastries. 4. Ketchup. 5. bbq sauce. 6. Large cups of coffee with the plastic lid. 7. Le Hot Dog. 8. American mustard. 9. Their perceptions that Americans overuse condiments in general. 10. Sodas with meals. Drinking a sweet beverage with savory dishes is one of the biggest gripes I hear. I say no one is forcing you. I married one like this. It took about 4 years to break the little *&$(#^$ Second date he tells me he only likes French food and Algerian food the way his mom makes it (which is really mild and delicate. I was hoping for some spices.) They do that in France too. On numerous occassions in stores I heard (usually a grandma) tell a child the monsieur is looking at you. It seems culturally accepted. Because the monsieur would respond by saying something like, "yes I am, you better listen to grandma." In America it's probably changed alot from when I was growing up. But I've seen parents who still do that. When I go to France to visit my in laws I do not lift a finger. They do everything for me, including our laundry. My SIL brings me morning coffee. Lucky for me they have not visited here. Because I would have to do the same.

The French Culinary Institute You can try calling human resources or career services. I don't know how that particular school operates but surely they post jobs that instructors have access too.

Pam It's US against THEM. There is nothing wrong with US. It is always THEM. You must repeat this untill you are a true believer.

Way over here in Los Angeles I am aware of this belief. When did it start? I feel sometime in the 70's. But then again I didn't move to the States untill 1975.

I suppose posting in the New York forum would be a good idea. Another online resource to try is craigslist.com You could also enroll at the California School of Culinary Arts, Le Cordon Bleu Program and join The French Connection. It's a French language, history and culinary terms club. I hear that the school's beloved and most popular instructor Chef Zadi is leading it, so a waitlist is possible. He will be using Ducasse's book as a teaching tool. I'll stop joking and bantering. Perhaps you can contact the French Culinary Institute? Beginning pay for instructors isn't that great, so some look for extra income.

Fantastic thread Charles. I wonder if you were inspired by Tana Butler's blog? I know I was. I'm hoping to visit some local farms myself hopefully with Tana.

Is there hope that a possible second season will give more time for a fuller story. I am enjoying the series. And some of the little temper tantrums and attitude problems by the players are things that I am quite familiar with, especially while breaking in newbies. It grates on me a little that chef mina's salient observations were edited out and I unfortunately formed a half assed judgement based on what I saw, which is not well fleshed out story.

I agree that the show is too short. It's hard to get a grasp of the players and the tasks at hand. I take it that Yannick will be 86ed very soon... Why do you think this very important part was edited out? I don't really expect you to know or even attempt to answer. I'm wondering out loud, so to speak.

What kind of grill are you using? My parents use a gas grill. And they just scrub it with a steal brush when the sugars in the marinade start to burn and stick to the grill. Or they grill in one of those electric grills from Korea. Even this has to be wiped clean during the cooking/eating process. At Korean restaurants it's not uncommon for the waitress to change grills during dining when it starts to get crusted with the marinade. All this is to say, that in the over 3 decades I've been eating Korean bbq there is no solution to your waterloo.

I kiss my Algerian sisters in law and MIL 4 times. They expect it first thing in the morning even before I've had my coffee or brushed my teeth. The French, depending on the region, in Paris twice, in the south 4 times. Not to get too off topic, the Brazilians I know expect 4 kisses as well.

That does sound "funny" to my Rhode Island ears, Michael -- "funny" like totally wicked weird. Cuz everyone knows ya don't gedda glassa waddah from the waitah; ya get wadda from the bubbla. Jeez louise. ← I've been there. I traveled a bit in the South for a while and at one time was able to mimic a range of dialects. I don't have much trouble understanding different dialects even the UK ones. But a woman from Oklahoma just floored me with how much twang she put into every word. In LA you know, like, you ask for, water, like, "I'm like totally thirsty, can I like have a glass of water like right away?" Which reminds me of the time I met some Texas Valley girls. That was really weird. They were really impressed that I was at the epicenter of the Valley girl movement. In my defense I have to mention that I was more deathrocker, but dude did I use alot of hairspray.

I think the idea is to add just a bit, not enough to actually be able to taste the liver. Just a touch to add another dimension to the flavor profile.

My husband and I have learned to sniff out moochers or users. Really, it's amazing the number of people we barely know who hint at getting invited for dinner with the expectation that they will get some three star Michelin French meal (some have actually asked if we will be serving caviar, foie gras and truffles ), an Arabian nights Pasha fantasy with belly dancers to complete the idea of legendary Arab hospitality or a Korean meal with at leas 15 side dishes... One woman even said that if she came for dinner I should make all her favorite Korean dishes from scratch. True she had done some favors for me, but I mean really!!!

It makes sense that a chef in Bologna would do things a bit differently from a homecook. Isn't that what chefs do?

Maybe it's set in a small town in Idaho. I think the cast for Beverly Hills 90 whatever were mostly from Kansas.

Yes, Yannick Marchand criticizing the dish. I agree with his assessments. I don't see how coating a delicate fish in crumbled phyllo and frying is a good thing. And then later telling Chef Mina that he oversalts. True the episode was about precisely following directions. But if it were a real life situation I would like feedback from my sous chef. Of course ultimately it is my way or the highway. The whole thing with Sara using the wrong knife to fillet the fish seemed silly to me. Especially given the previous Salmon hacking.