Favorite French Recipes

Good idea LVB. Now I want Kfooler to show up in here and give us his recipe for jelly possum meat sandwich.

Mwahahahaha

CRC

ya a veary good idea.ANy way i have never had french food.what would you say would be a must try dish?

crc: jelly possum meat sandwich is most definately NOT French, so that recipe would NOT be welcome here!

hahahahahahaha!

LVB : of course it is, it’s called pâté d’opossum en gelée. What’s your problem ??

CRC

crc95: kfouler5 changed the name of his Frency Poodle to Freedom Poodle. Donerail

ok boys, this thread is about French food! I know we all hate kfouler, but take it someplace else, please! Post a favorite French/Quebecois recipe or find another thread.

You should start an "I Hate Kfouler5" thread if you wish, but this one os for recipies!

crc: c’mon and post some of these tasty Lyon dishes.

btw LVB I’ve been meaning to tell you this before but didn’t dare : it’s recipE and not recipIE. You even opened your thread with the misspelling. Thank god you’re not a teacher ! Geez. And you wonder why grammar geniuses like Kfooler can become cops.

CRC

Gentlemen, Unless you can cook, please take your silliness to the appropriate threads. I’m seriously looking for a hot goat cheese starter and one of you French fellows might ask your wife, sister, mother or significant other to share theirs . . . unless you have your own to share and that would be deeply appreciated.

Thanks. >

SalB: What kind of goat cheese tart are you looking for? I will search my French cookbooks. I have an old Larousse Gastronomique and the original Gourmet Magazine Cookbook, 1st edition, it’s traditional French/European cooking. It’s from 1949/early 50’s.

Thanks, LVB. I’ve had a couple different starters. One was a baked goat cheese on a green salad that I can easily duplicate. The others were various kinds of tarts (pie-like things) with all sorts of things in them, including one in Franche-Compte that actually had pasta in it and no pie shell. All of them were delicious and I’ll be very happy with a recipe for anything you can find. Baked goat cheese has got to be a genuine gift from the Gods!!!

crc95: Do you have any good recipes to share?? On one of my Harley outings in September, we had a good one: One case of Budweiser in long neck bottles. Chill to 40 degrees F for 90 minutes. Open a two pound bag of Wallace Edwards Virginia peanuts in the shell. Drink the beer and eat the peanuts while listening to the Red Sox. Donerail

SalB: OK! Today is Thanksgiving, so I won’t be able to search today, however, tomorrow I’ll search my French cookbooks and post a few goat cheese recipes you might like. Just in time for the weekend

crc95: I think I know where The Chinese Baby is. Donerail

… and I’m thinking SalB and LVB decided to actually raise a goat. Poor thing.

CRC

Sir crc95: LVB doesn’t have it. The Person Who Is Always Offended has it. I feel bad for the poor kid. I would state her name but that would offend her and I could end up being banished. It appears you have figured it out rather easily anyway. Donerail

My goodness . . . donerail got my goat

and now it lives in Boston.

Does anybody know where I can buy thin, sausage casings/membranes in the USA? I haven’t seen any here in my region. Since coming back from Quebec, and seeing how they make sausages there (no fat, no grease in the meat), I’ve decided to try making my own. I intend to copy the Quebecois recipes/flavors/spices in their artisanal sausages. It’s VERY easy to do if you have the thin casings/membranes. I’m looking online for sausage casings, however, I don’t know the companies offering the casings. Does anybody have a preffered company or have some good references?

If they turn out good (which I KNOW they will), I will post some recipes and techniques here on how to make them.

LVB: Have you tried Murray’s? If they don’t have the casings I would think they would know where to send you. BTW, you’ve convinced me of the merit of going up to Quebec City one of these weekends. Donerail

crc95: A repressed, highly nervous, psychotic and brainwashed goat just arrived at the front door of my plantation. The note on its collar indicates it escaped from some gulag in California. It behaves like it must have belonged to someone like TPWIAO. Do you think I should forward it on to the Forum Administrator? I really have to get rid of the damn thing. Donerail

This post was deleted by me because somebody googled my username, found my photo gallery and was able to identify me by name.

And I thought I was good at finding people’s personal information online..

Deleted June 24, 2005

Give it to the Chinese baby where it can do some good.

LVB: Those were nice pics. Thank you. Do you like Siberian Huskies? The shots of the chateau/hotel were impressive. What kind of cheese did you bring back? Donerail

LVB/crc95: I forgot to mention that Mrs Donerail and I did raclette tonight. It turned out great. We used our new "roblonouchaude fabrique" machine that I bought for Christmas. The raclette along with a bottle of 2000 Rully was fantastic. Vive La France. Donerail

donerail: I like Siberian huskies. Actually, I like most animals, as long as they are kind. If they are nasty, then I don’t go near them. These puppies were very friendly and wanted everybody to pet them.

As you can see from the market photos, the Quebecois have wonderful French food, but using regional products. Unlike Americans, they aren’t banning foie gras. They fatten up the ducks and geese the old fashioned way. As for the cheese, I didn’t bring any back with me. I had in my suitcase foie gras for my Parisien boyfriend (we didn’t risk him carrying this in his suitcase because of his visa) and other assorted types of meats in jars that aren’t exactly "OK" to bring into the USA. I figured that would be enough on this trip. During the last trip to Quebec, I was searched, all my bags were dumped out and the US customs agent in Montreal hand searched EVERYTHING. I wasn’t going to risk it.

However, I did eat quite a bit of nice things at the markets. The Quebecois have this type of artisan cheese that is meant to be roasted before eaten, so it has a low fat content. This way it doesn’t melt all over the grill. I had quite a lot of "tastings" on that cheese. It was delicious and quite an unusual idea. I also tasted various cremes de cassis, many hydromels and other assorted libations from local growers. I brought back 7 bottles of fruit wines, etc. from the markets. I also tasted many artisan breads (I bought 2 loaves to eat while there), meats, smoked fish and sausages. In other words, I had a nice lunch from all the "degustation" at the markets. My fridge benefitted, too. It was rather full from the sausages, choucroute, vegetables and fish from the Christmas market.

At Newark International, I wasn’t searched at all. They allowed everybody in and didn’t search a single person from my plane. Had I known this would happen, I’d of brought back in many more French/Quebecois products. I was on a non-stop express jet. Things are different if you transfer planes at Montreal. Security is tighter then.

Sniff sniff… I miss France!!! All this talk of food made me sad! AND HUNGRY!

i love france and hope to visit and shop there some day

Thank you,
Ashari Holmes