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    French Polynesia

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  1. i've tasted them , you are right ....they are so great!
  2. Hello , It's been a long time I didn't hear about this name... When I started 30 years ago, the Beurre manié was very common in all the kitchens and was used to finalize preparations and sauces thickening. Now , we use cornstarch or arrow root but those products were not popular and easy to find 25 five years ago ( in France , for my concern) . Some elder chefs even used the dripping fat from roast ( instead f the butter) to make the Beurre Manié !! In the places i saw this stuff , it used to be done with 1/3 of Torrefied flour( to avoid too as much as possible the slurry consistance) and 2/3 of soft butter. Your sauce had to boil for a while to thicken a bit and only a small amount could be used otherwise your sauce was spoilt and too heavy... Finally , it was just ok...... in case of emergency......
  3. Hello, I am actually writting french , carribean and polynesian kindle cookbooks in English but not ready yet . I do it as a hobby . Will tell you when okay.

    Pate de campagne

    Hi Kayb, The can last a week in the fridge with no doubt. As said Eilanaa , you can vacuum pack the slices as well . When frozen i find that the pate is quite dry . In French countryside , they usually use "saindoux"(pig fat) to allow a two to three weeks conservation in the fridge. When your pate is ready and cooled down, put it in a larger recipient and fill with melted pig fat over the pate. Don't be afraid , you won't eat all that fat but the pate will be protected by the fat layer and last longer. Then , when , it's cold and tough, you can vacuum pack the whole pate + recipient (need large bags) . This way , you can keep it a month for sure.. In order to eat, open bag, remove the fat "crust" and eat as usual. The pate will remain juicy ans very tasty. The old French farmer always kept the pate 3 or 4 days before eating eat it , the flavors need at least 48 hours to infuse correctly..
  5. Hi Firion, Evernote seems to be great. Personally, i use excel folders. They don't look great but for a professional use, those are very convenient and datas are easy to export to other catering softwares . For the storage itself , i just use dropbox.
  6. Hi Sylvain, No cookook but maybe a more convenient solution . Sent you a MP .
  7. Hi Firion, Welcome on the forum , i'm a new member like you. Do not hesitate , I guess that's the place to get the right answers...
  8. Hi Dman 104, I know one place serving this special dish : This is restaurant " La Fromagerie in Courchevel" this is a skiing vacation spot in savoie (French Alps). For further information: Restaurant La Fromagerie La Porte de Courchevel 73120 COURCHEVEL 1850 Tél. : +33 (0)4 79 08 27 47 Fax : +33 (0)4 79 08 20 91 If you want to buy your own "gallow", check this: http://www.savoie-specialite.com/potence_pendu,14,r.html Sorry , it's in French.
  9. Hi, Thanks for your welcoming messages . I'll make a global answer prior starting to post what you asked for . The Polynesian cooking doesn't have a huge variety of dishes but they all sound weird for us.... Actually, it 's very interesting and surprising..They use all their local products ( a lot of fish mostly raw or marinated, coconut milk, coconut water and pulp, breadfruit, taro root, see water!!,calaloo, goat, pork meat, vanilla pods, tiare flowers , pahua conch, perl oyster muscle, squills and so on...). I'm writing a cookbook in english language about those particular dishes. Even in nothern countries , most of those dishes can be adapted. I will post you exemples of local recipes adapted in a fusion way with pictures of course.
  10. Hello, I'm glad to join the group and share experiences, points of view and knowledge of the cooking world... I'm actually executive chef in a French Polynesian Resort and cooking teacher for some times. Will try to do my best in English... Looking froward to reading you soon.
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