tag:blogger.com,1999:blog-18071407.post6367721766633989120..comments2024-03-28T15:15:32.175+01:00Comments on Living the life in Saint-Aignan: Une cuisson bien arrosée...Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-18071407.post-51428882926832552332013-04-30T01:36:55.000+02:002013-04-30T01:36:55.000+02:00When you make tartiflette, do you use Roblochon? T...When you make tartiflette, do you use Roblochon? The bistro Fontaine Sully (on rue Saint Antoine in Paris), made an excellent tartiflette which I had as often as I could get it.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57142825123609799822013-04-29T15:06:34.224+02:002013-04-29T15:06:34.224+02:00"too much cheese?" i'm sorry i dont..."too much cheese?" i'm sorry i dont follow... ;-) looks GREAT!Ohiofarmgirlhttps://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-74086067646543910492013-04-29T14:06:51.123+02:002013-04-29T14:06:51.123+02:00I'm getting hungry looking at the picture, Ken...I'm getting hungry looking at the picture, Ken. We got pintades at the market twice on our recent trip and roasted them at our gite. While farm chickens and ducks are easy to find here in Maine, pintades are not.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-66532213000739726502013-04-29T13:55:21.559+02:002013-04-29T13:55:21.559+02:00Is that an everyday paintbrush for the basting in ...Is that an everyday paintbrush for the basting in the picture? Very modern !!Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44187058901246659212013-04-29T13:53:04.250+02:002013-04-29T13:53:04.250+02:00I doubt if you will have too much cheese. Wish I c...I doubt if you will have too much cheese. Wish I could taste your tartiflette - I enjoyed looking at that recipe site.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-79054220292242559862013-04-29T13:16:29.570+02:002013-04-29T13:16:29.570+02:00Looks crunchy-skinned and succulent :)Looks crunchy-skinned and succulent :)Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41100483536908016492013-04-29T12:11:56.980+02:002013-04-29T12:11:56.980+02:00H. Peter, I think sprinkling smoked paprika and ca...H. Peter, I think sprinkling smoked paprika and cayenne pepper over the chicken before baking it gives it flavor and a better color. The rotisserie doesn't hurt.<br /><br />Nadège, the tartiflette is in the oven. I think I put on too much cheese -- if such a thing is possible.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43768898963837012182013-04-29T11:05:40.145+02:002013-04-29T11:05:40.145+02:00The tartiflette recipe looks really good!The tartiflette recipe looks really good!Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-77796817736667407442013-04-29T08:52:37.240+02:002013-04-29T08:52:37.240+02:00
your bird turned out much better looking than min...<br />your bird turned out much better looking than mine.<br />I must find that spit. H.Peterhttps://www.blogger.com/profile/07985020213976356036noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-29371756610839184032013-04-29T08:52:13.255+02:002013-04-29T08:52:13.255+02:00Bonjour CHM, I bought the ingredients for a tartif...Bonjour CHM, I bought the ingredients for a <i>tartiflette</i> and am planning to cook it today. I just went looking for a recipe and found <a href="http://www.cuisine-french.com/cgi/mdc/l/en/recette/tartiflette.html" rel="nofollow">this one</a> on the 'net. Another example...Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44542642782503761812013-04-29T08:36:14.310+02:002013-04-29T08:36:14.310+02:00I remember Graham Kerr, and Keith Floyd too. I gue...I remember Graham Kerr, and Keith Floyd too. I guess the translation would be: "Cook it in a slow oven and baste it liberally, with a lot of wine. And don't forget to put some on the bird, too."Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-647006948575479712013-04-29T08:21:13.257+02:002013-04-29T08:21:13.257+02:00Sounds to me a touch like the "Galloping Gour...Sounds to me a touch like the "Galloping Gourmet"... a TV chef when I was young... or better still, Keith Floyd, who seemed to cook with one hand only... the other having possession of a glass of "the old vino".... at least your vendor was remining you that the bird needed a drink too!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71753388268085597802013-04-29T07:56:12.928+02:002013-04-29T07:56:12.928+02:00It reminds me of a recipe that called for a bottle...It reminds me of a recipe that called for a bottle of wine. Since there was none at any stage of the recipe itself I gathered that the wine was for the cook!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com