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Post by Deleted on Feb 24, 2015 14:10:34 GMT
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Post by Deleted on Feb 24, 2015 15:53:54 GMT
Great! Read this before breakfast and now I'm starving. Food-wise, I have a French soul. (And yes, I know that paella and lasagne are on the menu). I want to try the "Pissenlits aux lardon et oeuf poché. It's pissenlit season, time to start picking.
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Post by lagatta on Feb 24, 2015 16:29:57 GMT
Paella is a very common dish in France, as is couscous of course. Of course pasta is popular everywhere. I don't usually like restaurant lasagne though.
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Post by Deleted on Feb 24, 2015 17:09:29 GMT
I guess I didn't state that very well. I know that paella and pasta and couscous, etc., are French foods. I was trying to include them in what I think of as examples of typical French…oh, never mind. I probably shouldn't have taken all of those decongestants and antihistamines this morning.
I never order pasta in restaurants. When I lived in Italy I got spoiled by the quality, everything in N. America is so oversauced. And I can't bear paying $16 for a bowl of linguine with pesto. The markup.
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Post by lagatta on Feb 25, 2015 19:14:20 GMT
I rarely order pasta in restaurants; only in situations where there is really nothing else I want. There are good restaurants here in Petite Italie where the pasta is really cooked and sauced as in la Grande Italia, but there is a dreadful markup, and it is something I can make just as well myself. I make my own pesto, but I've used up all I had frozen now. Guess that is the historical meaning of Lent.
I'm feeling groggy too. Just the cold, and a difficult Italian text. Italians write in great spirals.
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Post by Deleted on Apr 4, 2015 21:59:55 GMT
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Post by Deleted on Apr 4, 2015 22:06:39 GMT
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Post by lagatta on Apr 4, 2015 23:58:23 GMT
I'm sure a lot of these are not old-fashioned "slates" with writing in chalk (though a few look as if they still are). I've never seen white erasable felt pens for dark boards, though they must exist.
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Post by Deleted on Apr 17, 2015 11:21:43 GMT
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Post by Deleted on Apr 22, 2015 19:31:43 GMT
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Post by Deleted on Jun 8, 2015 14:31:12 GMT
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Post by Deleted on Aug 16, 2015 16:24:14 GMT
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Post by mickthecactus on Oct 29, 2015 9:21:54 GMT
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Post by Deleted on Dec 22, 2015 9:21:17 GMT
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Post by mickthecactus on Dec 22, 2015 9:50:48 GMT
What is a faux filet? Isn't it a real one?
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Post by Deleted on Dec 22, 2015 10:22:06 GMT
faux filet = sirloin
I don't know why it is faux.
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Post by Deleted on Feb 29, 2016 11:38:07 GMT
 ecapa  |
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Post by Deleted on May 5, 2016 13:08:14 GMT
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Post by Deleted on May 5, 2016 15:20:03 GMT
OK, the second slate. What kind of boeuf is served with sauce bleu and frites?
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Post by Deleted on May 9, 2016 11:48:34 GMT
OK, the second slate. What kind of boeuf is served with sauce bleu and frites? Which second slate would that be? |
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Post by amboseli on May 9, 2016 12:13:37 GMT
Hampe de boeuf ... I think it's what we call onglet (and what is very difficult to get in Belgium).
I'm always surprised about the prices of a menu du jour or a plat du jour in France.
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Post by Deleted on May 9, 2016 12:26:13 GMT
Oh, so that was the object of the question... Beef shank.
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Post by Deleted on May 9, 2016 15:32:53 GMT
Thank you.
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Post by Deleted on Jun 9, 2016 5:14:19 GMT
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Post by lagatta on Jun 20, 2016 1:06:16 GMT
Amboseli, is that in it is cheaper in Belgium, or more expensive?
I noticed few restaurant slated in Brussels, as we were in Forest at some friends'. To top it off, the closest supermarket was either an Aldi or a Lidl. Oh, fine for cheap wine, and even some decent cheese, and we were lucky to find some decent if overpacked salad vegetables, but the meant was utterly weird.
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Post by Deleted on Jun 20, 2016 10:34:49 GMT
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Post by Deleted on Aug 8, 2016 16:35:09 GMT
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Post by Deleted on Aug 10, 2016 11:01:34 GMT
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Post by Deleted on Aug 11, 2016 12:36:38 GMT
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Post by Deleted on Sept 12, 2016 15:56:52 GMT
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