tag:blogger.com,1999:blog-18071407.post7041493981446976037..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Potatoes: here's what happened...Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-18071407.post-4767097646087428332008-10-19T05:55:00.000+02:002008-10-19T05:55:00.000+02:00Tom, Walt and I both like tofu and cook with it wh...Tom, Walt and I both like tofu and cook with it when we can. But you can't buy it here in Saint-Aignan. And you can't buy it ahead in Paris or Blois and save it for very long. Except for this: we buy it in cans when we go to the big Asian market in Paris. It's not as good as fresh, but it is tofu.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18860464137250674162008-10-18T18:08:00.000+02:002008-10-18T18:08:00.000+02:00I'd send you "The Book of Tofu" from my collection...I'd send you "The Book of Tofu" from my collection, but I'm not sure you and Walt would be up to it.<BR/><BR/>By the way, if you haven't seen the Chocolate and Zucchini blog you may be interested in a series she's doing on French idiomatic expressions as they relate to food. The first post is at<BR/><BR/><A>http://chocolateandzucchini.com/archives/2008/10/couper_la_poire_en_deux.php</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-66837765778169556632008-10-17T02:17:00.000+02:002008-10-17T02:17:00.000+02:00Ooh, those potatoes look delicious and I'm glad yo...Ooh, those potatoes look delicious and I'm glad you're enjoying the Loire Valley cook book.<BR/><BR/>BettyAnn<BR/><BR/>p.s. I have now caught up on your posts, after being away a week, and have to say that your photos of autumn in St Aignan are beautiful!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27206960851441095132008-10-16T21:12:00.000+02:002008-10-16T21:12:00.000+02:00Susie, smoked chicken or smoked turkey could be go...Susie, smoked chicken or smoked turkey could be good too, like TB's smoked duck. How about smoked turkey bacon?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-15186174968771993152008-10-16T20:58:00.000+02:002008-10-16T20:58:00.000+02:00SusieIf you can get thin slices of smoked duck, it...Susie<BR/><BR/>If you can get thin slices of smoked duck, it will work also.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-13357616357680443712008-10-16T19:32:00.000+02:002008-10-16T19:32:00.000+02:00Ah, the lovely, yummy gratin dauphinois. I've made...Ah, the lovely, yummy gratin dauphinois. I've made it several times and enjoyed it thoroughly. Now that I have a mandoline with a finger guard, there are no more sliced finger as an extra ingredient. We don't have pork in the house any more, so I won't be able to try today's installment, but I'm thinking it might be good just with the sauteed onions. Anyone have suggestions for something non-pork to impart the smokey flavor? Some smoked salmon, perhaps?<BR/><BR/>...Susiesusanhttps://www.blogger.com/profile/14017788096350527796noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-12078935824540595082008-10-16T16:37:00.000+02:002008-10-16T16:37:00.000+02:00i hope you will write a little bit more about spec...i hope you will write a little bit more about specialites of the loire.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27162150849203404422008-10-16T15:36:00.000+02:002008-10-16T15:36:00.000+02:00Hi Judy, yes, foil.Martine, I envy you. But I gues...Hi Judy, yes, foil.<BR/><BR/>Martine, I envy you. But I guess we have a lot of game here on the edge of the Sologne region too.<BR/><BR/>Auto., good luck finding smoked belly.<BR/><BR/>Susan, happy cooking!Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71150927980760254222008-10-16T15:34:00.000+02:002008-10-16T15:34:00.000+02:00can't believe y'all haven't been to Al...can't believe y'all haven't been to Alsace.......it's so picturesque...and delicious wine & crement......fall would be lovely there! I've always wanted to go to the Strasbourg christmas marketAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18190644824996792592008-10-16T14:40:00.000+02:002008-10-16T14:40:00.000+02:00ooh oooh.... I'll be making this one, too. Maybe f...ooh oooh.... I'll be making this one, too. Maybe for Thanksgiving, when we're always looking for some new recipe for the side dishes. So, to cover the kind of dish you used, what did you do...just use foil?<BR/>JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-752985996818403422008-10-16T14:10:00.000+02:002008-10-16T14:10:00.000+02:00What a delicious-sounding potato dish. Tonight is...What a delicious-sounding potato dish. Tonight is potato night here and you have suggested two possibilities.<BR/><BR/>Those rillons are the MOST satisfying dish. No luck yet finding duck fat around here but I have hopes of the DC area.<BR/><BR/>I described rillons to my mother who said it was popular on the farm, though they didn't have duck fat to work with.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30165575414223972822008-10-16T13:48:00.000+02:002008-10-16T13:48:00.000+02:00Autolycus – you need to hop on your bike and head ...Autolycus – you need to hop on your bike and head over to Borough Market. You need to stop off at that clever Mr Gott's place, Sillfield Farm (always there and lots of fab porky produce. Also butter and eggs. It's where to go if you need a pig's head for anything too.)<BR/><BR/>Ken – thanks for the dauphinois recipes – Simon will undoubtedly have me making them on the weekend.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57233175063282351872008-10-16T11:36:00.000+02:002008-10-16T11:36:00.000+02:00What perfect winter comfort food. Now if I can onl...What perfect winter comfort food. Now if I can only find some lardons that haven't come from bacon artificially stuffed with extra brine, as bacon often is in the UK...Autolycushttps://www.blogger.com/profile/17642868944400656922noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-17956534833730650732008-10-16T08:01:00.000+02:002008-10-16T08:01:00.000+02:00Ken, I'm glad you are enjoying the book with the '...Ken, I'm glad you are enjoying the book with the 'Alsace' recipes! Those 'pommes de terre fumées' look delicious. <BR/>We are off for two days to the Ardennes, to enjoy a nice braised partridge ... Yes, the hunting saeson has started and all the restaurants overhere start serving 'gibier'. MartineAnonymousnoreply@blogger.com