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Post by lagatta on Dec 8, 2018 15:23:28 GMT
Well, I retrieved the glistening white duck fat, and found another treasure; hard jellied stock, deep brown, underneath. So I'm making duck soup from the bones and stock, adding in some chicken bones. I don't usually smell food cooking in the kitchen at the other end of my flat - only when I return from outdoors - but this has a magnificent scent. Some will becomme soup, some concentrated for the tourtière(s). distasio.telequebec.tv/recette/1422/tourtiere-aux-epicesI don't like conventional tourtière spicing, so I'll add more aromatic spices such as cumin, caraway and cardamome, and a bit of very subtly hot spice - Aleppo pepper is what I have on hand, but Espelette would do as well. The above recipe uses pork, but mine will be ducky. |
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Post by kerouac2 on Jan 19, 2019 17:51:19 GMT
I have decided to make a gumbo from my youth tomorrow. I have not done so for about 10 years, so I don't know if it will be any good. I bought the majority of the ingredients today. My main deviation will be that to supplement the prawns, I bought Vietnamese sausage for the sausage element. This will either be brilliant or a terrible mistake. But since sausage is a minor ingredient, I don't think that it can ruin the dish. The fresh okra that I bought already has me drooling.
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Post by casimira on Jan 20, 2019 16:35:50 GMT
So, your gumbo will combine seafood and meat.
Being "purists", that is what we refer to as "kitchen sink" gumbo.
Somehow, all those strong flavors put together don't meld well together but de gustibus non est disputandum.
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Post by kerouac2 on Jan 20, 2019 16:46:05 GMT
I normally would only make a seafood gumbo but since every single recipe seems to call for sausage (and dammit, too few of them mention okra these days!), I figured that I would give it a try. I seem to recall that the gumbos of my youth had little bits of ham hock in them, but since my mother was French, who knows what she was up to? I don't know where she got the recipe.
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Post by bixaorellana on Jan 20, 2019 17:36:02 GMT
I agree with Casimira on that. I've never understood why someone would make a nice seafood gumbo and then muddy and cover the essential seafood flavor with sausage. Your childhood gumbos very likely had pieces of ham hock, which makes perfect sense in certain gumbos. Many people even start their seafood gumbos with bacon grease, so a hint of smoky pork flavor is quite acceptable. I'm linking my chicken gumbo recipe here because it's a good simple blueprint for making gumbo in general. Just ignore the parts that are chicken-specific. It would be okay to use some chicken broth for part of the liquid portion of the recipe, if you wish. The one touch that really brings seafood gumbo alive is to add a very, very little bit of tomato paste at the end of cooking. Just use maybe a teaspoonful, stir it in and taste. You should note a brighter flavor but not a tomato-y one. anyportinastorm.proboards.com/post/21942/thread |
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Post by casimira on Jan 22, 2019 22:02:56 GMT
I have decided to make a gumbo from my youth tomorrow. I have not done so for about 10 years, so I don't know if it will be any good. I bought the majority of the ingredients today. My main deviation will be that to supplement the prawns, I bought Vietnamese sausage for the sausage element. This will either be brilliant or a terrible mistake. But since sausage is a minor ingredient, I don't think that it can ruin the dish. The fresh okra that I bought already has me drooling. How did your gumbo turn out Kerouac? |
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Post by kerouac2 on Mar 16, 2019 6:39:54 GMT
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Post by lagatta on Mar 16, 2019 11:52:07 GMT
There is one near me; no, I haven't been there. Many things I'd rather spend calories on.
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Post by fumobici on Mar 16, 2019 19:50:58 GMT
That looks almost exactly what I saw a few months ago in Cortona, Tuscany being sold from a little bake shop. The schoolkids were lined up outside too or I probably would have tried one. I *think* they may even have been calling them tacos. I think the Italian kebab shops often have something quite similar as well using the taco name but those never caught my eye. |
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Post by kerouac2 on Mar 16, 2019 20:07:32 GMT
What's interesting is that tacos is the singular form of the word as well as plural. "Un tacos s'il vous plait." And contrary to French plurals, you pronounce the S.
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Post by lagatta on Mar 17, 2019 0:00:07 GMT
There are other bizarre borrowings like that such as un pin's.
Tacos is even stranger as it is an anglicised form of a Spanish noun.
They look disgusting.
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Post by kerouac2 on Mar 17, 2019 4:35:18 GMT
Actually, they look exactly what young people want to eat -- the bastard offspring of a pizza and a cheeseburger without annoying vegetables.
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Post by lagatta on Mar 17, 2019 16:13:48 GMT
Some young people, but not all... I'm not into veganism, but some young people I know are very intent on eating nutritious food.
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Post by kerouac2 on Mar 17, 2019 16:24:52 GMT
We're talking about the majority here, but I think that we both know that neither of us qualify.
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Post by onlyMark on May 30, 2019 10:20:09 GMT
Reading a BBC article it says that quesadillas in Mexico City do not contain cheese, whereas it is normal in the rest of the country. In the city you have to ask for it. There is also the mention of a quesadilla being a taco, or not, and that in Oaxaca it is called an empanada. www.bbc.com/travel/story/20190529-where-theres-no-queso-in-quesadilla |
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Post by lagatta on May 30, 2019 13:59:31 GMT
How can they be quesadillas if there is no queso?
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Post by fumobici on May 30, 2019 15:37:53 GMT
How can they be quesadillas if there is no queso? Indeed. It would be like serving arroz con pollo without the pollo. Name it something else then, stupid! |
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Post by kerouac2 on May 30, 2019 15:45:52 GMT
Maybe they have gone vegan and are using tofu.
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Post by kerouac2 on Jan 1, 2020 20:08:16 GMT
One rather odd food tradition in France for the end of the year is the massive consumption of lychees (litchis in French). I understand that people enjoy a fresh fruit as winter begins to set in, but how was this one chosen? It is common in the overseas department of Réunion, but basically almost 100% of the holiday lychees come from Madagascar. Clearly flying all of these things to France is not ecologically responsible, but I have never seen the slightest protest about it.
I will admit that I bought some yesterday (3 euros a kilo) and enjoyed eating them, but should I have?
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Post by bixaorellana on Apr 5, 2020 16:36:10 GMT
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Post by mickthecactus on Apr 5, 2020 16:53:16 GMT
Link not working I'm afraid Ms. Orellana....
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Post by bixaorellana on Apr 5, 2020 18:14:22 GMT
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Post by kerouac2 on Apr 5, 2020 18:34:15 GMT
Well, I only got 11/20 on the quiz.
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Post by lagatta on Apr 5, 2020 18:50:51 GMT
I got 18, and I'm no great world traveller. Alas I've never been to Asia, just barely to Africa (Tunis, a sidetrip from Sicily) or South America. And have just touched upon Mexico (conference in CDMX) or Western Canada (idem in Vancouver).
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Post by mickthecactus on Apr 5, 2020 18:58:34 GMT
I got 9. Rubbish.
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Post by mich64 on Apr 5, 2020 19:41:22 GMT
11/20, that was interesting to do.
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Post by bixaorellana on Apr 6, 2020 1:26:33 GMT
They call it the national dish quiz, but some of those things seem pretty obscure. Some of my correct answers were just lucky guesses. However I am proud of getting the Fettuccine alla papalina question right. I did that by {Spoiler}concentrating on the root of the last word. |
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Post by fumobici on Apr 6, 2020 2:23:17 GMT
11. Meh.
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Post by lagatta on Apr 29, 2020 14:59:44 GMT
I'm making a version of the soup Muslims consume (usually after dates, water etc) to break the Ramadam fast. No, I'm not remotely Muslim, and the Moroccan friend who taught me the soup is only "culturally" Muslim, as I could be called "culturally" Catholic.
It includes cracked barley, a bit like pinhead oatmeal, though it isn't a porridge, far more soupey.
The version I'm making has a bit of meat (lamb mince) though it can also be vegetarian, as the main source of protein isn't the bit of lamb but a tin of chickpeas. I'm not following a specific recipe and admit to frozen mixed vegetables (though nicer than most as it also includes green beans, also frozen - but thawed and chopped - spinach.
Obviously onion, garlic and a bit of tomato paste or passata. I added sage (out of oregano) and a variety of aromatic spices: caraway, cumin and cardamom. A small spoonful of harissa; not to make it hot. Chilliheads can always add more. This is based on my concentrated poultry stock, diluted.
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Post by lagatta on Apr 29, 2020 15:21:57 GMT
I found a recipe in French, with English subtitles: There are many variations but this will provide a general idea.
This reminds me that I have to buy ginger as well as fresh coriander. The rest of it is finished.
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