Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Jennifer Joan Lee

Cooking Thanksgiving in France

Recommended Posts

I saw whole frozen cranberries at Picard this morning, however they were not with the other fruit but in the meat section for some reason.

Wow, Felice, this is very great news. For all these years we've schlepped over crans for the hols. I'll go looking tmrw.

John Talbott

blog John Talbott's Paris

Share this post


Link to post
Share on other sites

I just wanted to bump this up to see if anyone had any brilliant new ideas for Thanksgiving 2008 that haven't appeared in prior posts.

I'm reconsidering turkey d/t Pti's comment

I think turkey is insipid (except a well-roasted rôti the way my grandmother used to make  ). Also, I have this personal thing with huge roasting birds — they make me feel like I'm eating some kind of dinosaur. I'd probably have enjoyed the idea at age 7, but now it's a bit too late. My upper limit in size is a good capon.

I am also a bit suspicious of the common availabiility of turkey meat in France, and the relative rarity of free-range turkeys. I already loathe battery-raised chickens, so it's worse with larger birds (agh, battery-raised dinosaurs!) Sorry to be uttering my deep feelings so close to Thanksgiving.

and am torn between a gamey bird and capon-type.

John Talbott

blog John Talbott's Paris

Share this post


Link to post
Share on other sites
I just wanted to bump this up to see if anyone had any brilliant new ideas for Thanksgiving 2008 that haven't appeared in prior posts.

I'm reconsidering turkey d/t Pti's comment

I think turkey is insipid (except a well-roasted rôti the way my grandmother used to make  ). Also, I have this personal thing with huge roasting birds — they make me feel like I'm eating some kind of dinosaur. I'd probably have enjoyed the idea at age 7, but now it's a bit too late. My upper limit in size is a good capon.

I am also a bit suspicious of the common availabiility of turkey meat in France, and the relative rarity of free-range turkeys. I already loathe battery-raised chickens, so it's worse with larger birds (agh, battery-raised dinosaurs!) Sorry to be uttering my deep feelings so close to Thanksgiving.

and am torn between a gamey bird and capon-type.

Can sort of understand about big birds, but I do like turkey. ORDER NOW! for Thanksgiving. I put something about this on my blog below the other day.

Also, last year I think I did a post on my way of keeping turkey moist & flavorful. The infamous 4 legged turkey. By the way I find the turkey's I get down here are all free range (I see them ranging at several farms around here.)

Capon's a good alternative. If I weren't being so traditional I'd opt for a monster standing rib roast. Usually around this time of year the Supermarkets have their pork sales. A nice big leg of pork, marinaded and baked ain't half bad.

Not brilliant, but suggestive perhaps. If I were trying to be a bit different I might be tempted to roast quail (boned) and serve them with slices of magret and alliade. GO from a big bird to a very small one.

Share this post


Link to post
Share on other sites

Well, I just wanted to report that a small turkey rotisseried by my local guy was as good if not better than I'm used to the the USA. The one strange thing was that he only had 4 orders for birds yesterday (vs 27 in 1989 when I got my first one from him) but maybe everybody's celebrating this weekend.


John Talbott

blog John Talbott's Paris

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      The rise and fall of French cuisine
       
      interesting read.
       
    • By apilinariosilvia
      Can anyone give me idea how to make homemade french bread in wood fired oven?
    • By pastrygirl
      There are two local grocery stores here who I'd like to try to sell chocolate to but they have policies forbidding GMO soy,  Soy lecithin is allowed only if organic or certified non-GMO. 
       
      I use a lot of Felchlin, some Valrhona, a little Cacao Barry. The only mention of GMOs I've found from Felchlin is this note in a brochure: GMO absence:  Felchlin fulfills current legislative requirements regarding GMO absence.  All Felchlin products comply with the Swiss Regulation and the European Council Regulation related to genetically modified organisms in food and feed.
       
      Does anybody know what those requirements are?  Is anything European going to be GMO-free?  Or labeled above some %?
       
       
    • By umami5
      Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann.
      I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...