My good friend from Normandy: "This needs butter and that is not butter!"
Have never sat through a meal with him and not heard these words, unless he has just received a shipment of butter from his mother in France.
I have to admit, that butter she sends is mind-bending.
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OK then not what we had!! I don't remember any pungent smells..... 🙂 I wasn't told that the turtle guts was turtle guts until after I'd eaten it. I thought it was beef, and couldn't work out how they had made it so incredibly tender!
Tony.
That's an understatement, even KerryGold or Plugra are no match. Here's a tease from a NYTimes article from a few years back --
LIONEL POILANE, France's best-known bread baker, has a very expressive face, and recently it was expressing deep doubt. He scrunched up his eyebrows, frowned and said: ''I'd love to give you my cookie recipe, but I won't because you'll never be able to make it in America. Your butter just isn't the same as ours.'' Then, he looked at me the way a teacher might regard a slow student and asked, ''What is it about your butter?''
What is it indeed? Or put another way, what is it about French butter?
Any major cheese importer also imports butter. Also there are several small producers of higher butter fat (plus gras) cultured butter that are far better than KG or Plugra (IMO of course).
We dined at a pretty high end restaurant in Bordeaux (when everyone was tinkerng with molecular gastronomy) where the local bread and butter cart was the most memorable thing, the cheese cart too of course.
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I just discovered that the deli up the street had been closed for a while but is now open with reduced hours. I just bought a bunch of pickles, perogies, smoked meat, kielbasa, smoked pork loin, kranskies, and rye bread. I will eat like a (Polish) king for the next couple of weeks!
Do you mean this one? Cookery in Colour - A Picture Encyclopedia for Every Occasion: Amazon.co.uk: Marguerite Patten: Books
Been in our family for 3 generations. Now needs rebinding and is very much UK cooking flavours.
You are my Saturday hero. Well done, says Weldon.
Except maybe that one on the lower right. That one looks physically challenged. But like all others, it is perfect on the inside, right?
That one looks good, but no, this is the one I have (there have been several printings through the 70s and 80s)-
Cooking in Colour: 700 Recipes for Every Occasion: Norma MacMillan, Wendy James, Gill Edden: 9780856135309: Amazon.com: Books
The reviews are spot on, IMO.
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Tonight I dug some wild elk steaks out from the bottom of the freezer. Was a hell of a nice change of pace from ham! Sides of steamed fresh peas and a few perogies. Plenty of butter, of course. Yuzukoshō as a condiment for the meat (cooked rare). Even after 2.5 years in the freezer, I'd choose wild elk over any other red meat.
Maybe some grouse tomorrow... or bear sausage. I dunno. Not ham.
Maybe some grouse tomorrow... or bear sausage. I dunno. Not ham.
Spent a few hours with my digital camera and some ND-filters, shooting waterfalls yesterday, I decided to buy a frozen pizza in a shop. he only one they had was a HOT pizza. But I tried to fix it by removing the chiles I could spot, add some mozzarella and tomato.
Well, it was still pretty extreme ...
Well, it was still pretty extreme ...
