tag:blogger.com,1999:blog-18071407.post8221468643463355768..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Leg of lamb, day 2Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-18071407.post-21491088284401964162015-11-30T13:04:03.679+01:002015-11-30T13:04:03.679+01:00I don't buy Amora mustard either, but that'...I don't buy Amora mustard either, but that's because the store brands are a lot less expensive and just as hot. I go straight for the Top Budget, Bien Vu, or Netto brands. Amora is much hotter than Maille, but so are the "premier pris" mustards. And yes, I say hot, not bland. I bought some Coleman's mustard at SuperU a few months ago, but I didn't like it. It seems to burn your tongue, whereas the Dijon mustard goes to the back of your mouth and then the burn goes up into your sinuses — "la moutarde vous monte au nez" and it feels like the top of your head might blow off. It's a very pleasant and surprising experience the first time it happens to you.<br /><br />The Coleman's mustard I bought had an acidic, thin flavor to me. Maybe it was past its prime. I wonder if you eat it your French mustard while it is still fresh and spicy. Over time, it turns brown and softens in taste. It's still good, but it's not the same thing at all. And it is what I remember having in English restaurants under the name "French mustard" the last time I was over there, which was 20 years ago. Only fresh Dijon mustard makes a good vinaigrette.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2373502187545394422015-11-30T08:54:09.940+01:002015-11-30T08:54:09.940+01:00We prefer the Bouton d'Or mustard...
it is st...We prefer the Bouton d'Or mustard... <br />it is stronger and less vinegary than the Amora... which we find quite bland,too...<br />but that's probably because Brits are brought up on Colemans Superfine!!<br />I will experiment with the mayo and yog/vinnie mixes...<br />thanks for the ideas.Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22588594366664535402015-11-30T07:57:38.758+01:002015-11-30T07:57:38.758+01:00I like the Amora and other brands of mustard that ...I like the Amora and other brands of mustard that are made with a good quantity of <i>moutarde de Dijon</i>. They're tangy. Along with the yogurt or instead of it, you can thin bottled mayonnaise with some vinegar to give it the tang.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-83841991794119575872015-11-29T22:00:01.035+01:002015-11-29T22:00:01.035+01:00great dinnergreat dinnerGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-89972733066604877722015-11-29T18:35:35.515+01:002015-11-29T18:35:35.515+01:00Aha... that'd give it the acidity... thanks mu...Aha... that'd give it the acidity... thanks must try that...<br />I was brought up using Heinz... it was <i><b>"the"</b></i> ingredient!!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-83178347275931335912015-11-29T18:11:07.754+01:002015-11-29T18:11:07.754+01:00That last photo flew off the screen and onto my ta...That last photo flew off the screen and onto my table. YUMMMMMMMMMMMMMMCherylhttps://www.blogger.com/profile/15170098781777190491noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-63188176617122257712015-11-29T14:58:06.096+01:002015-11-29T14:58:06.096+01:00We only eat home made Mayo. Agreed on it being eas...We only eat home made Mayo. Agreed on it being easy to make.<br />And now, we added Ketchup, which is basically tomato jam, to that home made department. Equally easy.H.Peterhttp://theceliachusband.blogspot.fr/noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-68773840769457598182015-11-29T14:32:46.315+01:002015-11-29T14:32:46.315+01:00For tuna salad or cole slaw, the dressing solution...For tuna salad or cole slaw, the dressing solution is one-half mayonnaise and one-half low- or non_fat yogurt.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-28119518336945898272015-11-29T14:29:42.387+01:002015-11-29T14:29:42.387+01:00LOL, Susan. I make mayonnaise, either with a whole...LOL, Susan. I make mayonnaise, either with a whole egg and the stick blender, or with just an egg yolk using a whisk or a fork, and then I eat some and keep what's left for a day ot two. It's made with raw egg and you can't expect it to last very long.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41751265264036956442015-11-29T14:00:31.412+01:002015-11-29T14:00:31.412+01:00Ken, as you say there is plenty of mayo available ...Ken, as you say there is plenty of mayo available in France...<br />Benedicta is the one we use...<br />there is also Bouton d'Or from the Intermarché chain and Maille do one that isn't fresh, also....<br />you can even get a squeezy bottle version of the Benedicta one... for your frites!<br />However, although never as nice as fresh... they are way better flavoured than Hellemans!<br /><br />But Salad Cream... as per Heinz 57... is just not available...<br />so it is impossible to make a tuna salad without it tasting too greasy...<br />What I haven't tried is mixing some Benedicta mayo with some of their salad dressing...<br /><i>that</i> might come closer to Heinz... sorry, thinking out loud there...Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88588304941596998372015-11-29T13:00:32.097+01:002015-11-29T13:00:32.097+01:00I suspect you eat more mayo than we do. Mine almos...I suspect you eat more mayo than we do. Mine almost always goes off before we finish a batch. I put about a tsp of sherry vinegar in it, and now the yoghurt.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67277091635251386162015-11-29T11:46:38.357+01:002015-11-29T11:46:38.357+01:00The main problem with keeping mayonnaise for very ...The main problem with keeping mayonnaise for very long in the fridge is that it will be too cold and the oil in the mayonnaise will congeal, causing the mayo to break down. Use grapeseed oil, they say, to avoid that problem. It doesn't congeal at low temperature. I never do that — maybe I consume the mayonnaise too fast for it to break down or get moldy — but I instead use a blend of olive oil (for flavor) and either sunflower or colza/canola oil (for smoothness).<br /><br />I don't think they sell "salad cream" in France. Maybe I don't know what salad cream is. In the U.S., we have mayonnaise (Duke's is the best brand) and then something called "salad dressing" (or Miracle Whip) -- a mayonnaise substitute that is cooked (I think). The mayonnaise sold in France is actually mayonnaise, but it's industrial, therefore made with too much sugar and other additives. In the supermarkets here in Saint-Aignan, you can find fresh mayonnaise made by Maille in the refrigerated counters near the crème fraîche and butter.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-32081292440639471422015-11-29T11:01:53.408+01:002015-11-29T11:01:53.408+01:00Your meat looks very appetising and your photos ha...Your meat looks very appetising and your photos have helped me to decide to do lamb for Boxing day this Christmas when we will be 4 as we are feeding friends. <br />I have never made my own mayo and often wonder while I don't find it for sale in French supermarkets ... only the horrid salad cream. Now I know why - the French make it fresh. I will try that too over Christmas. How many days do you think it will keep for in my quite cold fridge?Sueceehttps://www.blogger.com/profile/10855614771291139032noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-77957383227944973052015-11-29T09:43:29.110+01:002015-11-29T09:43:29.110+01:00We've drunk Pisse-Dru in the past and liked it...We've drunk Pisse-Dru in the past and liked it....<br />we originally bought a couple of bottles before we left the UK...<br />the intention being to give one to our friend Drew... and drink the other ourselves.<br /><br />Why the Pisse-Dru...<br />automatic... <br />the label then was entirely PINK... <br />and Drew likes a drink... <br />so a wine with his name on a pink label!!!<br />Drew is the most OUT gay person I have ever met...<br />everything had to be pink... <br />he grew pink flowers all over his allotment plot...<br />he always tried to find veg that had a certain pinkness about them...<br />he wore pink wellies and had managed to find a pink set of garden tools!<br />Strangely... his garden tools never got nicked!<br />He is the allotment's social secretary.... it isn't all about growing veg!<br />He sells raffle tickets for the show like a demon... <br />and has the same ability to get money... <br />out of Yorkshire folk... <br />at the after-show vegetable auction for charity.<br />Now that I know that Dru means "heavy and abundant"...<br />it fits even better...<br />Drew is a large, larger than life person!!<br />Long may he bring cheer to others!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-83116930852347202872015-11-29T08:24:57.646+01:002015-11-29T08:24:57.646+01:00I've never had mayonnaise go moldy. Do you put...I've never had mayonnaise go moldy. Do you put in some vinegar or lemon juice? That should be enough acidity to keep the mayo from going bad. At the same time, I think salad dressings made with half mayo and half plain yogurt, seasoned and flavored to taste, are really good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-55700759166187662372015-11-29T08:14:57.496+01:002015-11-29T08:14:57.496+01:00I agree about homemade mayo. I almost never buy th...I agree about homemade mayo. I almost never buy the stuff. Mind you, I made some yesterday and managed to spray it all around the kitchen and all over myself (new badly designed electric whisk which requires one to have three hands for things like mayo). I have taken to adding a dollop of natural yoghurt to my mayo. It is a trick I picked up for making it last longer -- not because there is more, but to stop it growing mould. The yoghurt, so long as you use live yoghurt, cultures the mix and protects it for longer from going off.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.com