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Old 11-17-2011, 06:38 PM   #81
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lightly steamed, salt and pepper, and some browned butter for me.
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Old 11-17-2011, 07:00 PM   #82
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Quote:
Originally Posted by pacanis
...or roasted with Greek seasoning and lemon juice.
Oh my. Penzey's Greek seasoning. Need another head of cauliflower.

And browned butter.
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Old 11-17-2011, 07:06 PM   #83
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Why are they called "French " Fries, when they are fried in Greece???
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Old 11-17-2011, 07:08 PM   #84
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Quote:
Originally Posted by Timothy View Post
One of my favorite dishes is broccoli,cauliflower and baby carrots in bite sized pieces, steamed with only salt added at the table.

Yum City!
Yup, that's a good one.
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Old 11-17-2011, 07:09 PM   #85
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Quote:
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Why are they called "French " Fries, when they are fried in Greece???
How can it be Hungary when it is next to Greece and Turkey?
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Old 11-17-2011, 07:09 PM   #86
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... and I was thinking Andy might be on to something to smoke those flower heads.
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Old 11-17-2011, 07:19 PM   #87
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Oh my. Penzey's Greek seasoning. Need another head of cauliflower.

And browned butter.
I'm replenishing my Penzey's Greek seasoning this weekend
I finally went through the two samples I had. Good stuff.
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Old 11-17-2011, 07:34 PM   #88
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This is a pretty interesting thread for such an uninteresting cuisine
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Old 02-11-2012, 01:23 PM   #89
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France: Enlighten the Unenlightened

@ Hyperion,

Firstly, to comprehend a country`s epicurism, one should first understand each zone´s ( province´s ) seasonal product specialties.
For starters, in brief, France may appear small on a world map, however, it is one of the richest countries in sustainable argricultural product availability.

1) Provence: this southern province is highly regarded for its grapes, figs, melons, honey, Green Beans, olives, anchovies, wines, tomatoes and garlic for starters.

2) Bordeaux, Poitou and Charentes: This is another wine producing designation of origin, oysters, shallot, Sauternes, Beef and goat cheeses are some of its local and exported products.

3) Burgunday and Lyonaiss: Highly acclaimed for its Charolis Beef Cattle
and Chocolate, it is also renowned for its Dijon Mustards.

4) The Loire Valley: This is violet and white, and green Asparagus country in addition to vinegar turf.

5) Normandy: Dairy country and apple orchards beyond one´s imagination. The apple cider and apple brandies ( Calvados ) are world renowned in addition to its Camembert Cheese of fame. The shellfish on the northern coasts are recognised for their blue Lobsters to die for.

6) Auveregne: This countryside province exhibits blue cheeses, veal and lamb, and green lentils that are unsurpassed.

7) Île de France: Besides Champagne, grapes, violet garlic, quiche and its products to make it, endives and the home of the waffle, this is a not to miss province close to Paris.

8) Languedoc Roussilon: This region produces roquefort from its sheep, chestnuts from its forests and peppers of every imaginable form, shape, type and heat factor.

9) Alsace Lorraine: The grape varieties here flourish as do river fish, sausages, pears and brandies that are exported worldwide since time memorial.

10) Brittany: This is a seafood and fish lover´s paradise.

11) Comté and the Alps: Cheeses, walnuts, rasberries, wild mushrooms galore and trout right out of the mouth of the rivers.

12) The French Basque Country: Famed for its unusual red fiery chili peppers.

I am inclined to believe, that perhaps, you hadn´t done your checking homework on France ... that means, your research was faulty, NOT France.

Greece, Italy, Spain, Switzerland, Belgium, Sweden, and Turkey in addition to other countries in both Northwestern and Central Europe, have uncountable cuisines, within their countries differing from the mountainous regions to the seashores.

Since 1934, France has had more starred restaurants than any other country. Like the USA, the way one eats in Louisiana is quite different from California or North Carolina or Wyoming. There is Michelin Star Tom Keller and there is Mc Donald´s ...

It is a shame that you have found fault with Paris. It is a paradise for dining out without Michelin stars.

M.C.



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Old 02-11-2012, 04:08 PM   #90
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Just remember, Andouillette has nothing to do with Cajun food! Don't make the same mistake I did and order it off the French only menu thinking it has anything to do with Andouille sausage.

Craig
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