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  1. Happy Bastille Day! As I was thinking of cooking something appropriate for today and have the music playing in the background. I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny. I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow. Anyone have ideas? dcarch
  2. Hi all. One of my favorite cuisines is dishes that you would find in a French Bistro. It's a natural match for the great ingredients we have in the Pacific Northwest-seafood, wine and hazelnuts to name a few. Here are some recent dishes I did in a French Bistro theme: Crispy Frogs Legs with a Parsley-Cilantro Sauce Moules Marniere-Mussels in White Wine-Saffron Broth
  3. I'm a Brit. I'm also a closet Frenchman. To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai.
  4. I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you.
  5. After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in the same context or contrasted at all. This one appears to be older. And this one appears to be the newer of the two. Any insight would be helpful. Thanks,
  6. Greetings, I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
  7. I'm trying to track down a Paris eatery where I can find an old Burgundian staple which has disappeared from menus & blackboards. Saucisson de Lyon, pommes a l'huile. Recommendations or sightings would be most welcome.
  8. Dateline Bangkok late 2014/early 2015: France has now replaced Italy as the perceived sine qua non of European fine dining with the opening of two local outposts of French Michelin starred restaurants: Joel Robuchon's burgeoning foray into Asia of his successful L'Atelier brand & Jean-Michel Lorain's J'aime eatery, a Bangkok outpost of his flagship La Cote Saint Jacques at Joigny in France. I wonder if any of our forum's Southeast Asian expat & local gastronomes have visited the aforementioned and, if so, what is their take on the head-to-head start-ups in Bangkok. Does Bangkok merit a Michelin guide of its own?
  9. Lovely sweet little place, except for the seating. We had one of the worst seats in the house after a 30-minute wait for a table for two people; must remember to come earlier to remediate that problem. Buvette 42 Grove Street (Bleecker Street) Greenwich Village Spiced duck confit, giant caper berries, cornichons, toast Cheese and honey Croque madame sandwich Roast chicken, haricot verts, boiled potatoes, mustard vinaigrette -- reimagined as a salad Apple tarte tatin, crème fraîche
  10. I will be in the South of France between Sept. and Oct., this fall. Having a house will make cooking a breeze. I am hoping to find 'Peche de Vigne' red-fleshed peaches in the market that time of year. I would like to make jam while I am there and bring it home. Has anyone seen these beautiful deep red peaches in the markets in Uzes? I found them in Paris last year, but that is out of my way. Many thanks!
  11. DanM

    Smoked Beef

    One of the surprises from our move to Switzerland is the availability of kosher charcuterie. Sausages of all types, confit, mousse, rietttes, etc... One of the recent finds is this block of smoked beef. It has a nice fat layer in the middle. Any thoughts on how to use it? Should I slice it thin and then fry? Any thoughts would be appreciated.
  12. I'm so excited to have applied for and received a two-week culinary writing residency at Kitchet-at-Camont, a culinary center run by Kate Hill in rural southwest France. My first week I'll participate in a regularly scheduled program -- Camp Confit. My second week is entirely up to me in terms of what to do, where to visit, what to learn to cook. It's an embarrassment of riches -- with France before me, how to I begin to narrow it down? On one of the 7 days Kate and I will visit le Marché aux Truffes de Lalbenque, and if I can scrape up enough euros, maybe even purchase some for for dinner that night. Other than this I have a week wide open to plan a program that will help me learn about the cuisine of southwestern France. Aside from simply learning some cooking techniques, my primary focus will be the connection people have with their food - with farms, food artisans, butchers, etc. I would love suggestions for either particular dishes to study (foie, pate, cassoulet and confit are covered the first week), or excursions/experiences to work into the time. It's my first time to this region of France. Thanks!
  13. hey friends everyone getting excited for the holidays? first halloween...not too exciting, but a chance to do some scary desserts, then thanksgiving (pumpkin? cranberry? raisins and cinnamon? gosh...we could have so much fun!) then christmas, and we all are getting a bit crazy and worried about the christmas rush (or is that just me?) before i can enjoy the holidays though, i have the task of creating a classic chocolate truffle. known as a french truffle maybe? (just what i've heard) my dad is hosting a "vintage" party for some out-of-state biz clients and thought chocolate dipped dried fruit and ginger and some of those rustic, super creamy, cocoa covered balls of ganache would be perfect. problem is, i don't ever make handrolled truffles. i do molded chocolates (more fluid ganache) and some hand cut and dipped chocolates, make ganache, slab, cure and cut, which obviously are a bit firmer. so i didnt know if anyone had any tips, tricks or recipe and ratio ideas for this type of chocolate treat? i use the e.guittard rouge cocoa powder, and thought that maybe if i slab ganache and cut, THEN roll, they would be more equally sized? and then hand roll them around in some tempered (or untempered?!) chocolate, then that goes directly into a pan of cocoa powder, roll around and shake off excess in mesh strainer? should that be tempered or untempered chocolate you think? and i want more than just chocolatey goodness in this truffle...always thought these guys had an alcohol spike in them? whiskey? brandy? maybe that apple calvados? (anyone used this?) or pear williams? but nothing that would make someone spit it out...just enough to go...huh...what's that? mmm....lovely *trust me, i have had one of those alcohol spit them out type chocolates...and i LOVE alcohol* (wait, that came out wrong...) anyway, just hoping for a memorable chocolate, something with flavor, and firm enough to roll and hold shape (not sure for ratios on this), but soft enough to almost literally melt in your mouth.....thoughts? also, side note, dad wanted to know if these were rolled in cocoa powder, could we "glue" a tiny chocolate decoration to the top? or would the chocolate not stick to the cocoa powder surface? (he wanted to personalize with chocolate biz logo, i have it on some transfers for him that i made) thanks you guys!
  14. Hi all, I'll be heading for Toulouse and Bordeaux for some time off in a little while, and I thought I would go looking for some equipment for my home kitchen while I'm there. I'm mainly thinking about tins and moulds for brioche, Madeleines, cannelés etc. I could order these online (they're hard to come by in my part of the world), but shipping is usually quite significant for such orders... Besides, I'd love to browse a well stocked boulangerie/patisserie store while in France. So, to my question: Does anyone here know any markets or shops in Toulouse and/or Bordeaux (or in the vicinity) where I could obtain such moulds? I've tried my hands with Google, but since my French is still... ehm... shaky, I didn't make much progress in the search... Any pointers and advice greatly appreciated
  15. Hi folks, i was looking to get my wife a couple of pastry books for her birthday and have my eye on the following pair: The Fundamental Techniques of Classic Pastry Arts and Paris Patisseries: History, Shops, Recipes (English not out till Feb 2010 but the French very recently published) Does anyone have these books and what do you think of them? She says she's a beginner and she's been getting into baking cupcakes and cookies recently but is looking to take it to the next level. Of course I would benefit greatly too from her growing interest and am very eager to be her official taster. Any other French patisserie cookbooks suggestions would be greatly appreciated.
  16. The Maille produced in France is reportedly a far superior product to the one produced in Canada, and I'm having a hard time finding it. Kalustyan's lists Maille Dijon Originale "product of France," but upon arrival it turned out to be the same Canadian product that I can buy in my grocery.
  17. Hello all, I will be in Paris at the end of November for a week and am renting a place near Metro Poissoniere (9th). I was curious if there were any good markets, bakeries, or food stores in the vicinity. Merci! Cheers!
  18. I was wondering what you all could suggest for a French 101 or Intro book as a gift. My Mom was in inspired by Julie/Julia and wants to learn French techniques. I think after I delved in a few years ago and cooked them several dishes that provided some impetus as well. At least I hope. She is a very accomplished cook in her own right so it need not instruct how to break an egg, but she has no basis in true French cooking. Thanks.
  19. I just ate some morteau sausage for lunch - it was lightly-smoked and I got if from the cooked meat counter of selfridges, but it seemed pretty raw... are you supposed to cook it? If so I might be in trouble.. would someone please clarify (quickly! i might not have long left...)
  20. Lobster at 89 € / kilo? Shrimp at 55 € / kilo? (Cunningly expressed at the marketplace as 5.5 € per 100g.) What gives? It's not like these are manna shrimp from heaven. I can get shrimp for 9 € / 300g at Picard or 4 € / 400g at Leader Price, and I wager they're the same quality of farmed Indonesian shrimp... I'm used to meat costing a king's ransom as compared to the US, but seafood is outrageous. I once bought a single wild salmon steak and it cost me something like 20 €. I have to move to the 19th arrondissement, I think.
  21. According to Web Radio du Gout the newest fad is Le Slunch a most non-Anglo-Saxon meal invented by a journalist at the French Elle. One gathers ones friends at the end of Sunday and eats mets without plates between 5 and 10 PM. Examples are: fruits, tartlettes, cold soups, ham, haddock rillettes, dips, salads and grilled pumpkin as well as fruit juices, teas and unusual wines of all colors. The book is “Slunch" by Pascale Weeks (Alias Scally), Editions First.
  22. We were finally in the area with part of a free day and I insisted we go the the Abbaye de Cîteaux and try to buy some of their famous but incredibly hard to source cheese. We were in luck in that the cheese was both in season and in stock. We bought a huge (9" x 1/1/2") wheel for 11€. The price is 15€ a kilo. This is a lovely cheese, slightly smelly, oozy but nutty and mellow in taste. Worth a go if you are driving the Cote d'Or. It's only some 10km off the main Beaune-Dijon wine route. We shared half the wheel with our host and the balance is a diminishing souvenir in our refrigerator.
  23. Yesterday at lunch I tried a small experiment with cheese tasting. I had purchased three little goats cheeses from our local Friday market. They came from a small organic producer who's farm is just a few miles away. Raw milk of course. The first was 'frais' or fresh & young. The type that's so delicious at breakfast with a good jam. The second was older, sort of in between in age. It was firmer and stronger in taste. More of a 'classic' chevre. The third was 'sec' or dry and had been aged far longer. It was smaller having lost a lot of moisture and much much sharper in taste. Of the seven of us at table 4 preferred the medium cheese, 2 the frais and one, me, the sec. I was going to take pictures, but the cheese got eaten before I could get around to it. I'm going to try the same sort of tasting with sheep's milk (Brebis) cheeses next time I go to Villefranche market. There's another local producer who has a stall there. It would be fun to try a regional tasting. SW chevre against Loire valley chevre for instance. Anybody want to try posting a tasting along these lines?
  24. In the US of A many restaurants serve shoestring potatoes (McDonald's cut) and call them Pommes Frites What thickness cut is most common in France? 1 cm? Do any respected bistros or restaurants serve a shoestring thickness pomees frite?
  25. Those of you in France probably have many favorite places where you buy your cheese. Since I am not in France - and live in a place where you can't even buy something like Pont l'Eveque - I don't. Anyway - my favorite place for ordering cheese from France is fromages.com. I am sure it is not the best cheese in France - but it is good cheese - and the service is excellent (overnight Fedex). If you order by late morning in the eastern US - the cheese will be on your doorstep next morning. Anyway - it is having a sale through 12/2 - 15% off cheese. Promo code is 281108. Only problem these days with buying cheese from abroad is customs (Department of Homeland Security). It will not allow through any cheese that isn't aged for at least 60 days. So if you have a favorite cheese that is past its prime at 60 days - don't order it. Fromages.com follows the rules - so your shipment doesn't wind up being rejected when it enters the US. BTW - I say this not to invite discussion of this rule - but only to bring it to your attention. BTW - I have nothing to do with this firm - except I am a satisfied customer. Robyn
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