pauladsous
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Posts posted by pauladsous
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<hey y'all !
Being Lausanne-based, may I suggestyou check out the following http://www.suisse-gourmande.ch/journal.php#j3
Suisse Gourmande's creator cum amnagor and sole contributor is a close buddy of mine and we go out together on a regular basis,including recent stints at Rabaey's Pont de Brent, Ayer's le Pérolles in Fribourg and of course ph Rochat's Hôtel de VIlle in Crissier...everything we had is thoroughly described here although we sometimes disagree
At Rochat's, I thought the tomAto app was a tad disapponting: looked gorgeous, excellent pscietra, but the seed-pulp thing waslackluster, acidic, bland....WTH?
However, thought the ceps were to die for & that the mussels were just fine =) Avocado thingy? whaddeva....otherwise agreed with everathing else he said! Would just add that the service was excellent, very attentive yet not obsequious, and friendly and smiling! In the region, really liked Pont de Brent, le Pérolles and la Table d'Edgard at the Lausanne Palace & Spa(currently closed for refusbishment but due to reopen in October '09 as far as I know..
A bientôt chez nous, tout de bon ou bien!
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At last!!! the Swiss have finally discovered cheese goldfishes and decided to put them on supermarket shelves
Major ONLY...the price is crazily steep!Sfr 4.50 (appr 4.30$) for 160g (6 oz.)
note the plain salted ones are already Sfr 2.95 (appr. 2.8o$) for 160g (6 oz.)
No comment...seriously, tjey're just as expensive as the fancy double cut kettle-cooked English malt vinegar crisps...
but boy do I love cheese crackers, which doesn't seem to be the case around here: even "TUC"'s come in plain, bacon, paprika and Pepper flavors but alas no "fromage"
I guess it's because we already eat so much of it
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Monsieur Talbott.....or should I say Monsieur Poulbot!!! You're more Parisian than most "authentiques parisiens" (has nothing to do with the béret you wear on your avatar pic), myself included, born at the Baudeloque clinique, raised a few years in the 9th around la Trinité and later in the 6th, with a fair part of my family split between the 4ème, 9ème, 11ème et 12ème arrondissements, bla bla bla, j'arrête là : P
We will completely miss you and want to thank you so much for your time, energy and generosity in sharing your finds and faves
Tout le meilleur et plus encore pour la suite, à bientôt!!!
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8/11 got stuck with the fried vs boiled chicken thingy, the scottish dinner and the sluring noodles....thought banging glasses, albeit quietly, was quite merry
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A late lunch of muscat graes
with thick greek yogurt and a large chai , on my sunny balcony overlooking Lake Geneva, while reading the last tome of the Millenium trilogy bliss.... 
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I join those now suddenly craving deep fat fried fish.
To quote docsconz, "Who doesn't?"
I personally prefer the Burger King "Big Fish" f/k/a "The Whaler" to the Filet-o-Fish (at least the regular Filet-o-Fish, the Deluxe Filet-o-Fish - with lettuce and a better bun - wasn't bad).
Interesting factoid, according to Wikipedia, is that in non-English speaking countries, the Filet-o-Fish is called FishMac, McFish or Fish Filet. I am skeptical, however, of the Wikipedia claim that a Filet-o-Fish or McFish or whatever has only 400 calories. Every one that I've ever been served always had at least 400 calories of "tartar sauce" on board.
FWIW, the Wikipedia site states that "The Filet-O-Fish contains a breaded fish patty made mostly from pollock and/or hoki[citation needed], half a slice of processed cheese and tartar sauce, on a steamed bun."
I think another name for "Hoki" is whiting, if so, I'm not surprised that it has replaced cod in the Filet-o-fish.
Well actually here in Switzerland, we have both the FoF AND the McFish, which is different: simply bun, fried fish and catsup.
The Swiss love their chicken too with the Mc chicken & Chicken Mythic and the aviary flu thing certainly didn't cause a drop in sales...brave Swiss people
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Man! looks brillliant!
Thank God for the below 3" creepy crawlers otherwise you'd have had to share 
Joke aside nice job 
Now, personnally, I know I can't resist oysters, fried calamari, crab cakes ( whenever in the US which basically and sadly amounts to never since 2001...) or seafood salad as an appetiser OR grilled/fried seafood(griglia mista di mare, misto di mare, boquerones y chipirones fritos, parillada del mar, grillade du pêcheur, St Jacques lacquées), seafood stews (bouillabaisse, cioppino,...) sashimi/sushi/ sefaood tempura OR any Asian seafood as a main. Basically, unless I'm in the deepest heartland where fresheness is somehow doubtful, I ALWAYS order at least one "fishy" dish -
A Gin Gin Mule
Som dtom, with 6 chilis, dried shrimp and crab made to order on a rolling cart on somewhere on the south-west coast of Thailand by a woman old enough to be my great grandmother. a bunch of sticky rice to ball up and used to soak up the firey goodness. drumstick of fried chicken from the cart next to it. The oil it fried cannot have been changed in a month.
About an hour break with a few Miller High Lifes.
The bone marrow, with oxtail marmalade from Blue Ribbon. With a rose wine.
Quesadillas made with El Milagro corn tortillias, Chihuahua cheese, and Herdez salsa. A Bohimia.
"Boudin" of Lake Erie Walleye Pike, Wilted Arrowleaf Spinach and Preserved Lemon. White wine.
Pataka Shak (curried potato) in north west India, with some Bangers. A Kingfisher and a pint of Black.
Shrimp and Grits made by Monique King. Another beer.
Any of the desserts from Alinea.
An espresso and a rum on the rock.
Toby
Dear Mr T, R U Single? if not, may I suggest we meet? ; ) sincerely, I just loooooove how precise you're being because this is just how I am myself, albeit not necessarily at the same schacks, but food and preciseness-wise sure am : ) love champagne..........
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When you check the egullet site every 20 mins for new posts.
Or when you excitedly check the site everyday a few times and don't even feel like checking your personal Yahoo or hotmail EMail box more than twice a week... No comment...
AND whenever your first reference when it comes to traveling is egullet înstead of igougo or frommer's....or "worse": whenever egullet forums say that destination X sucks food-wise and you consequently cancel the whole trip altogether
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A local place had a plate of really delicious looking butter cookies at the door, take one as you leave. Very prettily presented, tender, buttery (looking), crumbly, gorgeous.
Once. ONCE I made the mistake of grabbing one and stuffing it in my mouth, on the way out the door. Stuffing. Yes, like the inside of a stuffed toy. It immediately filled my mouth with sandy, fluffy, absolutely flavorless, dry crumbs. Robbed every bit of moisture from my face. There was no butter flavor, there was no vanilla, or a hint of lemon. Not even sweet, really. There was just nothing.
Come to think of it, most counter pastries at local diners always look good. The cakes and pies, bear claws, danishes, strudels. They all LOOK fantastic. They're all dissapointing, at best, with a few exceptions.
Truth be told, whenever I go back to my small village in Aveyron (France) I am often very disappointed at how unfresh pains au chocolat, croissants or "rissoles"(kind of a prune filled shortbread turnover) taste...Neither crisp nor buttery-tastin YET the boulangerie is extremely popular both with locals and tourists
I guess my palate must be very demanding or very unsophisticated, and I guess that the time /hour of the day greatly impacts freshness and taste...Anyways, I can still have very fond memories of delicious croissants au beurre eaten at bar counters with café crème in Paris or even my small town, as well as those purchased at Zabar's or specific outlets of Pain Quotidien -
my grandma on my dad's side "bonne maman France". is a pure product of the 60's and although she's French, her repertoire is quite innovative(her tupperware recipe booklet is a fixture of the kitchen) and, dare I say, scary... "crème d'avocat & crevettes", basically per person, 1/2 an avocado, 100ml cream, ketchup, lemon, s&P, 1 tbsp mayo, 3 baby shrimps scattered on top..that's the appetizer..then "pain de chou-fleur"which basically consists of caulflower with gelatin, mayo and tuna, the 2nd app'...main course? "poulet à l'arachide et mangue", basically peanut & mango(?????)-stewed chicken with buttered rice...then salad with lettuce, potatoes, and a cream mayo dressing..then cheese(about 6 different kinds)... finished with a "gateau Alsa", which is one of those mixes to which you add oil & water, before baking/assembling/freezing & seving.....now. sunday lunch usually finishes around 3pm and you must consider the 4'o'clock cuppa tea or "sirop à l'eau" with the obligatory ""tarte aux prunes" or "beignets" (fritters)....
All this to say that being French doesn't mean you're a foodie or necessarily "doomed" to be as thin as a model!
Anyways, I've always felt lucky and praised my grandmother for being so involved, active and generous with her time when it comes to family gatherings, however, cooking on the lighter and probably more time-consuming side would have been way more aèppreciated by us all,....especially the daugthers, granddaughters and DIL's
Still, merci bonne maman
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Rougie is cheap in duty free stores all over the world. It's one of the things I keep in my pantry for ski trips. It's garbage compared to the fresh product, but bread toasted in a bit of melted canned foie to go with your morning breakfast is nothing to complain about. It's also good as a filling for ravioli.
Rougié should award you a medal
Joke aside you are very much right, garbage in comp to the real thing but otherwise decent! See, I'm just a spoiled girl from Aveyron who was lucky to make homemade FG with my grandma as a kid
And I'll remember the ravioli filling trick! thanxxx!
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If anybody has experience with these products, could you please comment on how they are? I've never really been sure what quality they are or how good they are, even though I see them in "better" stores everywhere. Thanks!
Bonjour!
Rougié?
Being the daughter of a French diplomat who was in Beijing from 1983 until 1986, my parents sort of had to "entertain" and had to go to the "Friendship store" (open to expats only) to get such delicacies as Foie Gras, cheap caviar (the joys of communism) and the occasional Nutellla or overly salty danish blue cheese.
Anyhow, my Mom reluctantly had to purchase some for a 14 juillet cocktail party and she didn't even serve it considering how terrible it was: sh...loads of money down the drain
Some 20 years later, I am now working in the hospitality business and was recently invited at a party that was partly sponsored by Rougié: verdict? Basically, not only is it overpriced but it gives a bad name to what otherwise could be a food of the gods
IMO, and although I'm a chauvinistic French girl, you're much better off getting some excellent American Foie gras(probably cheaper & easier to get than the French stuff) than this nasty oxydated overly rich crap.
Didn't mean to offend anyone with my comments but my liver still resents my preatty dreadful recent experience
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Hey, I wrote that article! Thanks for the link and the sympathy. The cold french fries really were awfully bad in the roll. I don't know if it made it better or worse that they didn't even use nori for a lot of the rolls--the "gringo sushi" all had these weird, dry, floury wrappers.
triple
french fries! you deserve a medal okay. ff, cream cheese, tomato are total nono's for me but catsup and carrot matchsitcks as well...had those at a private party from a so-called "traiteur japonais" here in Switzerland.... now, they adore veggie makis and are pretty tame around here when it comes to asian food around here but I was still appalled... pls note that I'm French
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Roquefort, Stilton, Gorgonzola--any blue cheese. It's really too bad. I keep looking for a cheese that has a similar amount of fat and tanginess, to substitute in recipes. I love all sorts of really stinky cheeses, but I just can't get past the moldy taste of the blues.
Same here -- I can't eat more than a taste of blue cheese. Blue cheese dressing ruins a salad for me. I suspect maybe it'll possible for me to someday acquire a taste for blue cheese, but I dunno.
Lord thank you people! joke aside, I feel very bad for not liking blue cheeses any more( as a 2-year-old, I would only eat veggies and white fish whenever they would have some roquefort on top
...), especially as my Uncle actually has ewes and sells their milk to the coopérative in Roquefort to make the latter...Also, Lasagna, Spaghetti and meatballs, mussaka, couscous (cannot stand the "semoule"), Paella (I would only eat the shellfish and chicken pieces, which is VERY rude and NOT filling at all...), Chili con carne, Hachis Parmentier...basically most dishes that are carb-based...Atkins would thus be easy for me to follow albeit very expensive since I live in Switzerland where meat, dairy, fish and the likes cost a fortune
and cheap alternatives such as pasta do not appeal to me that much..Green peas, beans of all sorts(except for string and green), celeriac remoulade, grits, cantonese fried rice, nasi goreng, bananas, duck à l'orange or rabbit with prunes although I LOVE sweet and sour Asian dishes ...
Whisky, gin, vodka, tequila, "eaux de vie" in general, grape soda, root beer, red bull, gatorade...
Smoked fishes (except for salmon in small portions or doses), truffles, hazelnuts, baked salty snacks, green tea, rice-, soy- and wheat- milks and mock dairy products...
And there are probably many more but just spilling the beans that way is already a relief
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Baked/fried Ikan Bilis--little dried anchovies
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I had a great salty snack using these at Betelnut, a pan Asian fusion restaurant in SF a few years ago.
It was described as a wok stir fry of small dried anchovies, chilies, garlic and peanuts.
I've always wanted to create this at home but haven't gotton around to it yet.
Does anyone know from what country this comes from (if it's not a fusion invention) and if so, what it is called?
A great salty snack to bring along for a hike is this version of Gorp:
salted cashew nuts, raisins and plain M'nM's.
Bonjour (I'm all emotional as this is my first contribution and I hope my English is decent enough for you to get at least a vague idea of what I mean to say...huh...write
)To answer your question , I believe those little pieces of spicy salty heaven are Indonesian andpossibly Malaysian as well.
I discovered them while visiting my father when he was working in Indonesia, which by the way is Snackers' paradise.
They have tons of little fried stuff to munch on and you can purchase them in bulk in ALL supermarkets. some are sweet-salty, others sweet & sour, loads of them very spicy, and all totally addictive ( I have never sampled any I disliked, and boy was it heavy-duty smplaing, more like pigging out
)The names I remember were lumpia (mini spring roll), sumpia, emping manis or asam(like a fied thick corn flake either sweet or spicy), kachang goreng (peanuts), ikan terie (small fishes too), peteh goreng (some sort of fried bean)
Basically, "gorenbg means fried like nasi gorend or bami goreng (fried rice or noodles), and asin, manis, asam, mean stuff like sweet, salty, spicy,...
Unfortunately,I did develop quite a passion for those nibbles which there's no way I'll ever find in Switzerland where I live. I just find some when I go to Paris......which regretfully doesn't happen often enough.
Hope this was helpful and not too boring to read or inaccurate
A bientôt
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Baked/fried Ikan Bilis--little dried anchovies
...
I had a great salty snack using these at Betelnut, a pan Asian fusion restaurant in SF a few years ago.
It was described as a wok stir fry of small dried anchovies, chilies, garlic and peanuts.
I've always wanted to create this at home but haven't gotton around to it yet.
Does anyone know from what country this comes from (if it's not a fusion invention) and if so, what it is called?
A great salty snack to bring along for a hike is this version of Gorp:
salted cashew nuts, raisins and plain M'nM's.
The joy of a mixed-snack bowl
in Ready to Eat
Posted
goodness gracious...how I envy you guys back in North America! See, I'm a French Gal living in Switzerland where Snyder's pretzel nuggets cost 7.- Swiss Francs per 125 gram pouch and salt & vinegar chips 3.95 Swiss Fcs for 150 grams... not to mention pretzels that are just a tad cheaper, cheetos or corn chips that are close to non existent and if existent just as prohibitive! Basically, only in Germany have I found the same variety about as decently priced as in the US but otherwise I crave mixed snacks or actually any such snacks! Last time I was in the US after 8 years, I bought 2 packs of UTZ's (regular + sour cream & onions), 1 of cheetos, 1 of tostitos + 1 of mixed flavour doritos (blazin chili or something + some cheezy kind if I remember well) anyway I scarfed them all down within 3 days not to mention I had more than 3 regular meals a day
but I don't care! I had to get my fill considering I otherwise live in goddam Switzerland, a truely terrific country except for foodies or actually snack-loving types such as myself 