French Dishes

[ajaccio corsica]

hi
there are many schools where you can learn french recipes in the states
however it's pretty difficult to find god quality foods there
I remember a friend of my brother worked as a baker in florida and he had to import flour from france because it wasn't available there
I think my mum should open a school because she knows many corsican traditional recipes, especially cakes
have fun
http://www.azcakerecipes.com/corsica...recipe-181.htm
those are called embrocciatti in southern corsica though
pardon my french
http://gateauxdecorsefr.blogspot.com/
cheers

[fsquared]

I have indeed heard that European flour is different enough from American flour to alter the outcomes of recipes.

[Alizee=Czech-Princess!]

beef steak, salted dumplings, carrots and roast potatoes in a lovely gravy, a Czech classic =)

[Amigo!]

Originally Posted by Alizee=Czech-Princess!

beef steak, salted dumplings, carrots and roast potatoes in a lovely gravy, a Czech classic =)

mmmmmmmm... Potatoes

[French Fan]

Originally Posted by Moi-aimes-Alizée

Frogs :P

Have you ever taste frogs?
Because it seems so disgusting when you try to imagine a frog in your plate but it's delicious
But snails are disgusting I can't eat these things

[Future Raptor Ace]

how about making french fries and french toast?

[garçoncanadien]

French fries are from La Belgique, my friend

[Future Raptor Ace]

oh my bad. i dont know anything about food except it tastes good and you eat it.

[Deepwaters]

Originally Posted by French Fan

Have you ever taste frogs?
Because it seems so disgusting when you try to imagine a frog in your plate but it's delicious

I've had them in Louisiana, along with crayfish (or "crawdads" as they're called there). I agree.

But snails are disgusting I can't eat these things

Kind of chewy and tough. Need a lot of garlic & butter. Not my favorite. I'll take raw oysters instead.

When it comes to French cooking I find myself liking simple stuff from the country more than haute cuisine. In summertime I'll make pan bagnat, which is a layered raw vegetable sandwich with boiled eggs and an olive marinade sauce on a baguette. I like a daube au provencale, beef stew cooked in red wine with onions and peas and served on boiled red potatoes. My mother used to make a cassoulet with white beans, lots of onions, and meat cooked for hours in white wine, then the whole thing baked. And then of course there's bouillabase, who could not like that?

[lefty12357]

Alligator ribs are probably the most out of the ordinary thing I’ve eaten.