Question to the French speaking: what's with a l'anglaise?

[Nestor]

that stuff that is like little works of art on the plate doesn't work for me, though.

I new you would be there inmediately...
Yeah, particularly when they put so little into your plate, my wife tells me: "you need at least four of them"...


The Chines story was really cool by the way...

[garyb]

I

AM

JUST

MESSING

AROUND!

even if you pagan revelers do occasionally like to dedicate burnt humans or human effigies....

seriously Hubird, you are clenching your buttocks too tight. it's making you grouchy.

i know you like those festivals, and good on you! have fun! i'm not against you like you think i am. the subject CAN NOT be that serious.

if you want to fist fight, i can give you my address via pm. be advised, since i'm old, i cheat.

[Nestor]

if you want to fist fight, i can give you my address via pm. be advised, since i'm old, i cheat.

Wow..., I would be very, very scared if I was him...

Well, here you have some of my real made by my own hands food


This is a bread with a real lot of walnuts:



This one is a sweet cake with almonds:



The same in a closer take:



This is one pizza of 3 I made for a few friends a few weeks ago:



And, well..., sorry, but this is Resurrection, my new bass, don't try to eat it, or it is you that will have to fight with me I also have some tricks behind the vail...

[Neil B]

Careful, Nestor - the average life expectancy in Glasgow, for men is 54 !!!!!!!!!
Fish & chips, or mars bar & chips?

Ken, you've really been hijacked, but this is turning into a good thread with mouth watering photos

I agree with you about true French cuisine, or any country really - if you can take simple foods and learn how to extact the maximum flavours from them, well, THAT is cooking.

Chorizo & chicken in paprika/onion/pepper sauce tonight, with mushrooms in red wine, carrots, parsnips & green beans and potaotoes croquet.

Oh & BTW, the tastiest pork I ever ate was off a pigs foot in a speciality place in Galtur, Austria.

[Neil B]

Nestor, is that resurrection a Fender or a Sea Bass?

[JoPo]

' filer à l'anglaise ' means .... to go away unless nobody sees it. For french people, the very old english ennemy is deceitful. So when you leave without saying goodbye, you 'filez à l'anglaise'.

And every thing you do 'à l'anglaise' is deceitful !

[Mr Arkadin]

Last time I was in Glasgow a year or two ago wandering around I saw various chippies with signs decalring they would deep fry anything you brought them! We then had a joke about buying some fish and chips in one chippie, going to the other chippie to get the whole lot battered again! Twice-battered fish and chips. It's the future.

That Argentinian barbie looks like heaven to me - I assume there's not much of a vegetarian option.

[garyb]

american "country fairs" are famous for deep frying anything.

JoPo bringing the HEAT!!!

[Nestor]

Nestor, is that resurrection a Fender or a Sea Bass?

If it was a sea bass, it would slap you rather than you slaping it, look at that one:



You will hardly find one in this zise anymore...

[Nestor]

That Argentinian barbie looks like heaven to me - I assume there's not much of a vegetarian option.

This goes always with red wine, salads and a special ingredient commonly used in Argentinean barbecues called “Chimichurri”, here you have the classical recipe:

Ingredients

6 cloves garlic, sliced
2 shallots, sliced
2 cups packed fresh flat-leaf parsley
1/4 cup fresh oregano leaves
1 heaping tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/4 cup water

Directions

Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.

Cook's Note: Make sure to pluck the oregano leaves off the stems--hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.


There are different kind of Chimichurri sauces. This is how they may look like, depending on their ingredients:

http://delicious-cooks.com/chimichurri-sauce.html

[Bud Weiser]

There are different kind of Chimichurri sauces. This is how they may look like, depending on their ingredients:

http://delicious-cooks.com/chimichurri-sauce.html

Oh man,- f**k,- I just had 2 fishcakes and now see this thread ...
Getting hungry again.

I bookmarked this sauce reciept, it reads and looks pretty good !
You´d need gallons for the sea bass above.

Bud

[JoPo]

If it's 'à l'anglaise', a good synonym is perfidious too (after deceitful).

But now, of course, it is ' l'entente cordiale' !

If it's 'crême anglaise', it's about a very rare eatable english thing.


WHO SAID FRENSH FOOD IS DISGUSTING AS ENGLISH FOOD IS ?????? He could find himself forbidden to enter France ! Non mais !

[garyb]

[wayne]

Only red meat we eat down this way is "Le Bouef Australie "



Although last night we had Marron - yum!



Local tucker!

[kensuguro]

wow, does the blue lobster turn red when you cook it? If it stayed blue, and you extracted flavors via butter or some fat, I wonder if you can make a neon blue bisque. That's an amazing lookin' critter.

Frying.. we had a "potato" chapter.. A full 5 hours of just cooking potatoes, and of course we did fries.. the right way, 2 step frying method but I didn't fry it enough the 2nd time and it got all soggy and limp. We also did pommes darphin or hash browns. I've do hash browns at home from time to time so I've gone through a fair amount of evolution in the way I cook it. Nice to see a lot of tricks I learned were spot on. Like wringing the potatoes to dry them before cooking. I did it by hand, but at school it was more serious, wrapping the potato strips in cloth and wringing the cloth. I also do it in a thin layer so the whole thing cooks through just on the pan, but at school we made them thicker, and use the stove to color them, but threw it in the oven for the core to cook through. It's these tiny details that make the difference.

Ya, the thread being jacked is fine. You talk about food with a bunch of musicians and you're bound to have a great conversation. Like Nestor said, I find a lot of musicians and art related people and there's a high chance a lot of them cook, like seriously cook.

[wayne]

Nah, they go deep red. Most marron (or yabbies) are blackish or brown. That photo may have been tampered with a little, methinks

[kensuguro]

never had kangaroo meat either. though it would seem from their diet and motion I'd imagine it to be like deer meat. What cuts do you eat? Or do you eat everything including offal? and is there a culture similar to charcuterie with kangaroo? (sausages, pate, etc) Very curious.

Australia must be awesome in terms of culinary diversity since it's got a good variance in temperatures from north to south. I'd love to make a food centric visit some day. Oh, and I shouldn't forget the great barrier reef.. so make that food and scuba centric. a friend of mine used to teach there.

[Neil B]

Kangaroo is delicious, although I haven't eaten it for years now (don't get many of them in the UK)
Supposedly the lowest cholestoral meat available too.

That blue lobster beastie reminds me of the 70's when we used to have "those" sorts of parties. We used to use food colouring and have green or purple steaks, red peas & potatoes and so on. We do some weird things in life, don't we?

[wayne]

You can buy it at the supermarket nowadays in Australia Ken - steaks are haunch, fillets (more expensive) are tail-straps. You can find tail sometimes and cook it like oxtail.

Free-range goodness! Southern greys are a little gamier than the ubiquitous red, but all good. In these parts they're called "yonga" or "marlu" a little further north.

Sheesh - an antipodean hijack - while I'm at it, the cold (or what passes for it) is pretty much over here, spring sproinging

[wayne]

While we're at it, any good lobster stock + meat recipes out there in scope family land? I don't do this that often, would be interesting to hear any experience. Especially a la franglaise