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Post by Deleted on Jan 25, 2016 13:47:19 GMT
That's what I immediately thought, too.
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Post by bixaorellana on Jan 25, 2016 17:05:40 GMT
Ha, Breeze! You two have weird minds. That never occurred to me.  |
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Post by Deleted on Jan 26, 2016 5:59:10 GMT
Well, it was inevitable, but my Dia store is closing. Dia has pulled back into just its four main countries: Spain, Brazil, Argentina and China. So on February 6 it will close and on February 25, a Carrefour City will replace it. I don't know what the employees will think about starting at 7am rather than 9am.
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Post by htmb on Jan 28, 2016 19:23:21 GMT
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Post by Deleted on Jan 28, 2016 19:44:13 GMT
What's in the bag in the lower right corner? Big potatoes as opposed to the bag of little potatoes?
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Post by htmb on Jan 28, 2016 20:19:37 GMT
Yes.
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Post by chexbres on Jan 28, 2016 21:15:50 GMT
Thursday's market at Bastille is not up to par with the Sunday version, so I rarely shop there.
But I wanted to buy some flowers and needed carrots, so ended up with orange-green parrot tulips (20 stems for 6 EU, since they won't last long), 2 small bunches of anemones (6 EU) and a huge bunch of carrots with the tops still on for 2.80 EU. The funny thing was that all the carrots in the bunch were corkscrewed - so much so that I probably could have opened a wine bottle with them.
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Post by Deleted on Mar 5, 2016 17:40:58 GMT
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Post by breeze on Mar 5, 2016 17:59:41 GMT
All good healthy stuff.
At first I was confused by the basil seedlings in a bottle, but I assume it's a free offer. What is it you have to drink to get the basil seedlings?
They didn't rush into the new spelling for onion, did they?
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Post by Deleted on Mar 5, 2016 18:05:03 GMT
It is a blue "basil seed drink" which I saw for the first time. It looks like frog eggs inside the bottle. I had to buy it.
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Post by bixaorellana on Mar 9, 2016 0:41:02 GMT
Jealousy! What fun things to try. I can tell you how to make "melon milk" if you wish, but not right now because I have to go and not learn French.
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Post by Deleted on Mar 9, 2016 1:41:59 GMT
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Post by htmb on Mar 9, 2016 3:11:52 GMT
I buy Sabra hummus sometimes, too!
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Post by Deleted on Mar 9, 2016 3:24:04 GMT
Smaaaaall world! I usually get "Vancouver's Best Hummus" from the Persian Deli, but I was too lazy to go store hopping today.
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Post by Deleted on Mar 9, 2016 6:11:57 GMT
I saw "hummus lite" at Carrefour the other day. Another gastronomic travesty.
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Post by mossie on Mar 9, 2016 8:40:10 GMT
Today in 1959 there was exhibited at the New York Trade Fair, a doll called Barbara Millicent Roberts wearing a black and white swimming costume, nickname Barbie.
courtesey of The Times this morning
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Post by Deleted on Aug 6, 2016 16:53:58 GMT
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Post by bjd on Aug 6, 2016 17:52:16 GMT
That green cauliflower is called romanesco. I went to the street market today and bought melons, peaches, apricots, lettuce, tomatoes, eggs and bread. No pictures.
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Post by Deleted on Aug 6, 2016 18:47:25 GMT
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Post by Deleted on Aug 6, 2016 19:48:15 GMT
Fractal food.
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Post by bixaorellana on Aug 6, 2016 20:46:44 GMT
How did you fix the sardines? Also, does the green cauliflower taste cauliflowerish or more like broccoli?
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Post by htmb on Aug 31, 2016 12:59:42 GMT
The beginnings of Taco Salad for 13. |
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Post by bixaorellana on Aug 31, 2016 14:38:15 GMT
Wow ~ you're planning some heavy snacking!  |
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Post by htmb on Aug 31, 2016 14:47:30 GMT
Snacking? No, no. That's dinner for tonight. Baby daughter will be the last to arrive and she'll be lucky if anything is left.
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Post by Deleted on Nov 22, 2016 15:59:31 GMT
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Post by Deleted on Nov 22, 2016 17:41:05 GMT
I was wondering about the fresh sardines as well. I have never seen them offered before.
As for the soft shell crabs, I prepare them meuniere style.
A light battering of egg and flouring, salt and pepper to taste, and then placed in a frying pan with hot, hot oil.
Let each side brown.
In a saucepan, melted butter with a generous squeezing of fresh lemon juice to be poured over the nicely browned crabs.
Serve/devour immediately.
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Post by Deleted on Nov 22, 2016 17:43:44 GMT
Thanks!
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Post by Deleted on Nov 23, 2016 1:13:39 GMT
You're welcome. I hope they satisfy.
(I did not get real specific in the recipe because I automatically assumed you would know the basic directions and not have to be "hand held" about, being an astute cook as you are)
The most common error (which I have done on more than one occasion is not letting the oil get hot enough). GRRRRRR!!!!!
ANYWAY, back to the sardines....
Pray tell how and or what etc. you prepared them.
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Post by lagatta on Nov 23, 2016 7:56:36 GMT
I have seen them, but not very often, and it is fiddly to fillet them oneself.
I usually make my own hummus; it isn't difficult. Often I do use tinned chickpeas though. And no, it isn't "lite" - I bought a good-sized jar of tahini on sale.
As for odd names, I'm amused by "duck paws".
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Post by chexbres on Nov 23, 2016 8:13:40 GMT
casi - you just cook sardines the way you would any other fish. Most people don't batter them, but might flour them, then just season with salt/pepper and saute in olive oil (not butter).
Sometimes they are de-boned and butterflied, sometimes they are filets - both are with the skin left on, which you eat.
You can also buy them whole and have the fish man gut and scale them. Then you can stuff them with onions and lemon and put them in the oven in some tomato sauce.
Green cauliflower tastes the same as white cauliflower. I love Romanesco - a true alien vegetable - it tastes the same as cauliflower. But all of these in France don't have that "musty" odor that they sometimes do in the US, because they aren't shipped halfway around the world.
kerouac - did you really need to buy those disgusting eggs again - or were they just too cheap to pass up?
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