Christopher Haatuft

thank you for your reply. do you know of any other vegetables and why they become high in salt content? Mayby it has to do with where theire planted? Mineral rich soil etc? ← It probably has to do with the minerals that are in the plants themselves. Different plants produce different minerals sometimes regardless of what type of soil they are planted in. As I understand it these minerals have a similar molecular structure to table salt and are perceived as "salty". I'm curious ... why do you want to know which vegetables are "salty" ? ← Well, Im a curious person Theres noone I know who can answer this type of question, so this is the perfectplace to post it. The reason I came to think of it, is that I ate a piece of celleri and thought it tasted salty. So I figured since every other tasterenage out palate can sense is in vegetables, salt is one that is not that common.

I usually salt the fish after its been in the pan as I wipe it down to get rid of the moisture before I fry it. Its easier to determine how much salt is on it if you havent wiped it after you salt it.

I guess its like a type of seaweed? I blanched some lokal seaweed here, but I didnt like it to much...

ok, I guess that counts. I check out your thread

thank you for your reply. do you know of any other vegetables and why they become high in salt content? Mayby it has to do with where theire planted? Mineral rich soil etc?

hmm...interesting. but why leek? do they use the whole leek, or only the green or white part?

actually I cant remember, and the menu on their website looks like it was from this winter.

Sometimes selleri tastes a bit salty, but other than that, I cant think of any meat, vegetables or fruits that has a salty taste. Seafood that contains saltwater, like oysters, doesnt count.

The restaurant Im starting work at the august has leek ashes as an ingredient on their menu. I have also heard Mugaritz has had this on their menu. Whats it like and how do you prepare it? Is there any other form of ashes that have any culinary value?

At work, I like to salt the steaks before they go in the pan. Usually I find it easier to get the whole steak salted if I can rub the salt in while the meat is raw. Then pat it of and place it in the frying pan. A discussion at work though, is on when to pepper it! I never pepper the steaks before frying, as I like to have the pan smoking hot, something that I belive will burn the pepper.

It's certainly possible, taking the Train to certain towns and then visiting the coast by bus. You can get started and look at some suggested itineraries in Brittany for traveling without a car Here, by clicking "ciruits". But just because I think you'll love the variety of food in Brittany as a traveling chef does not mean there aren't others with convincing reasons to travel in other regions, too. ← Well the food is definately my main priorety when traveling, so if Brittany come highly recomended, then thats something I will check out. Thank you for finding the web page for me.

What about taking the train? My girlfriends not to keen on the idea of another car-vacation.

Thank you. I get the feeling renting a car is the thing to do. Easycar gave me a good deal last year in Spain.

Is there anywhere in particular you would recomend?

San Sebastian is the best place I ve ever been on vacation, so if the french part of the Basque country is anything like it, Ill parobably love it. The only thing is that Im afraid it will to much like were Ive been before. If thats true, then I guess I could just as well go back to San Sebastian? Guess my question is, is there a big difference in the French and the Spanish part of the Basque country?

I love this site!!! Thank you all for your replies.

Between Cannes and St. Tropez? sounds like its beyond my wallet

So Brittany is nice, huh? I got to go in July, though...I start at a new restaurant in the beginning of august

Thank you, that was very helpful. I found this website gites de france

So its not necessary to go to Provance or the southern coast to get the perfect french holiday? Any special place in Normandy?

btw, this looks like a nice web-page for accomodationin France: http://www.tables-auberges.com/main.asp?langue=an

Im sorry for the general topic, I know the forum is full of people needing advice on this and that. The thing is, I have really no clue on where I should spend two weeks of vacation other than getting tickets to Paris and hopefully taking a train somewhere nice. My girlfriend and I are leaving around mid July and staying for two weeks. Ive never been to France and I want that "french vacation" all seasoned chefs talk about having when they were young and getting in to the craft. I want to eat fresh oysters bought from a proud oysterfarmer, trick my girlfriend into having tripe for the first time and pretend like Ive had it a million times myself. I have a friend who told me the air around Dijon smelled of mustard! Thats the stuff I want to see. And eat!!! Downside to this is that Im on a budget. Im a apprentice chef, and my wallet fits the rang. I would like to rent an apartmenthotel somewhere not to touristy thats near a beach. The latter is the only requirement my girlfriend has. I spent some time in and around San Sebastian last summer and absolutely loved it. Would moving over the border to the french part of the Basque country be worth it? Or should I try the south, like Marseille or thereabouts? Mayby the coast by the English channel is nice? I had great luck using the Spanish agro-turismo websites while traveling last year, but I cant seem to find any for France? Thank you for taking your time reading this, and hopefully youll have a tip or two for me.

Great post, but youve forgotten that Bagatelle also has two stars. ← Hmmm.. The last time I looked, Bagatelle was still in Oslo? ← Youre absolutely right, my friend, though last time I checked, both Stockholm and Oslo were in Scandinavia

Great post, but youve forgotten that Bagatelle also has two stars.

Next time Im there Ill check them out. I once asked at Vinmonopolet (the norwegian wine and spirits outlet) for canarian wine, but they had never heard of it...