tag:blogger.com,1999:blog-18071407.post3206172595180903120..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Mustard, and the marketKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-18071407.post-52465053456037768922010-12-13T15:58:52.059+01:002010-12-13T15:58:52.059+01:00Hi Susan, I remember being in England with a Frenc...Hi Susan, I remember being in England with a French friend about 15 years ago. We had dinner in a restaurant south of London somewhere. We asked the waiter for mustard, and he said English or French? We asked for French and were shocked to discover that it was a thick brown paste that had no kick at all.<br /><br />Have you bought Amora mustard in the supermarkets? It has a kick (if it is fresh).Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-72144732735347579022010-12-13T15:08:31.362+01:002010-12-13T15:08:31.362+01:00I've not encountered any really strong French ...I've not encountered any really strong French mustard - nothing like English mustard, anyway (it's thermonuclear and inedible) but I'm no great mustard fan.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-91570466975814659842010-12-13T04:24:03.968+01:002010-12-13T04:24:03.968+01:00I like your idea of using mustard with pork roast,...I like your idea of using mustard with pork roast, John. Thanks!Evelynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57992430202861838872010-12-12T22:45:54.725+01:002010-12-12T22:45:54.725+01:00Ken, when we were in Leeds we used to get almost a...Ken, when we were in Leeds we used to get almost all of out meat from the twice monthly Farmers Market. As we had two full sized allotments [500 sq.mtrs, 600sq.yds total] we didn't buy veg... unless we saw something new. But cheese and butter were also regularly purchased - almost the same as here in Grand Pressigny. But we found that the Farmers Marketswere like you describe at Saint-A and we find here.... warm, convivial, information exchanges, cookery schools [if you ask].... much nicer than a supermarket... and less confusing choice of the same product.<br />We got a dinde leg and thigh from our butcher's van on Thursday [his 'promo']. Boned, parcelled in it's skin and pot-roast this evening [two and a half hours at 160 Centigrade] it is now cooling on the side. The bones will be boiled up in the gravy from the pot roast and more root veg and some cabbage will be added after to make a filling soup... the roast will see us through the week.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23607647690750207992010-12-12T21:11:32.081+01:002010-12-12T21:11:32.081+01:00I think I will try doing the bacon with the beef a...I think I will try doing the bacon with the beef and the vegetables and herbs separately. That way I can use some of them for my vegetarian son with some other meat substitute or tofu (heresy, I know) and cook potatoes or rice to go with it. <br /><br />Turkey IS expensive in France. I bought a 16 pound turkey from the farm that supplies the White House for about what yours cost. And I bought a 12 pound turkey from my local grocery store when it was 49 cents a pound before Thanksgiving, just because it was a rather amazing price. I froze that for later..........I think I may have to buy myself a tripod for Christmas.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80324266846808900422010-12-12T20:52:23.107+01:002010-12-12T20:52:23.107+01:00We eat vinaigrette on our salad almost every day. ...We eat vinaigrette on our salad almost every day. Avec Dijon moutarde.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-64824076086906508062010-12-12T20:08:23.369+01:002010-12-12T20:08:23.369+01:00John, that pork roast sounds really good. Maybe Ev...John, that pork roast sounds really good. Maybe Evelyn will make one... And yes, I also have Panasonic Lumix ZS1, but I didn't realize that the ZS cameras had replaces the TZ series.<br /><br />Olivier, merci, je suis d'accord avec vous pour la conservation de la moutarde forte de Dijon. En Amérique, le client trouve de la moutarde soi-disante de Dijon, parfois fabriquée sur place (la Grey Poupon), parfois importée de France, mais elle n'est jamais aussi relevée en goût que la moutarde que nous avons en France. Quand l'Américain qui arrive des Etats-Unis goûte à la vraie moutarde forte, c'est la surprise !<br /><br />J'ai connu des Français - des Parisiens - qui préféraient la moutarde forte quand elle ne l'était plus. Ils laissaient les pots à température ambiante pendant un certain temps pour que la moutarde brunisse et s'adoucissent.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75664584884656711912010-12-12T19:43:17.018+01:002010-12-12T19:43:17.018+01:00Concernant la moutarde de Dijon, le dijonnais que ...Concernant la moutarde de Dijon, le dijonnais que je suis (et bien d'autres que je connais) la conserve au réfrigérateur, ce qui permet de garder son goût corsé et sa couleur. Bien sûr, il faut acheter des pots de taille adaptée à la consommation familiale, correspondant à une période d'utilisation de l'ordre d'un mois. Ainsi, vous aurez toujours à disposition une moutarde forte à souhait.Olivier Bailleuxhttps://www.blogger.com/profile/13892201578871115809noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-79493159794445711492010-12-12T19:28:37.217+01:002010-12-12T19:28:37.217+01:00I like mustard with pork. One of my favorite easy...I like mustard with pork. One of my favorite easy-prep meals is roasting a pork loin smeared with a paste of Dijon mustard, rosemary, worcestershire sauce, and a little oil.<br /><br />Around here, 12 lbs. is a *small* turkey. Oh, and the Panasonic TZ line has become the ZS line (with a more compact ZR as well).Johnnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-47608319040373731602010-12-12T17:02:59.469+01:002010-12-12T17:02:59.469+01:00Hi Evelyn, no, no cranberry source for the moment....Hi Evelyn, no, no cranberry source for the moment. We went to Blois last Thursday and asked in the produce department of one of the biggest supermarkets. No luck.<br /><br />Diane, I looked at your husband's recipe for beef Burgundy. Mine is pretty much the same. It really is good.<br /><br />Betty, I should have said my camera is a Panasonic Lumix TZ3 and it's about three years old now. I think Panasonic might be up to TZ10 at this point.<br /><br />Judy, :^)Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36877142510956733162010-12-12T15:00:26.017+01:002010-12-12T15:00:26.017+01:00Thanks for the mustard advice! I will try to make ...Thanks for the mustard advice! I will try to make some pork with a mustardy cream sauce soon. I don't think I'll ever have the courage to try lapin.<br /><br />I'm glad you found a small turkey in the market. I hope you have a cranberry source as well.<br /><br />I think people are a little nicer this time of year. People seem to be in good moods in my neighborhood also. 'Tis the season after all.Evelynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52815077364426666792010-12-12T14:59:40.254+01:002010-12-12T14:59:40.254+01:00Well, by now (8:00 a.m. St. Louis time), you must ...Well, by now (8:00 a.m. St. Louis time), you must have eaten that delicious <i>boeuf bourguinon</i>. Yumm :))<br /><br />I can't wait to follow more news and photos of the Christmas <i>dinde</i>. I loved Walt's market photo :))<br /><br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11159142711324910342010-12-12T14:07:16.537+01:002010-12-12T14:07:16.537+01:00Hi Betty, I use a little Panasonic Lumix camera fo...Hi Betty, I use a little Panasonic Lumix camera for my pictures -- and a tripod when I'm in the kitchen.<br /><br />Diane, I will have a look. Our bourguignon was pretty good today.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45158672421693065992010-12-12T12:23:44.700+01:002010-12-12T12:23:44.700+01:00My husband cooks the best Boeuf Bourguignon I have...My husband cooks the best Boeuf Bourguignon I have ever tasted. If you are interested check his recipe out on my site at http://www.recipe.nidi.org.uk/Boeuf-Bourguignon.htm DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-50069424926399119152010-12-12T12:20:52.619+01:002010-12-12T12:20:52.619+01:00Those are absolutely fantastic photos. It makes me...Those are absolutely fantastic photos. It makes me wonder what type of camera you are using. My husband has gone on a camera-buying spree and is currently using a Pentax K5. The close-ups are great.Betty Carlsonhttps://www.blogger.com/profile/17155852272383173880noreply@blogger.com