tag:blogger.com,1999:blog-18071407.post113604221956037246..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: The Market on New Year's EveKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-18071407.post-1136316813308069832006-01-03T20:33:00.000+01:002006-01-03T20:33:00.000+01:00Hi Evelyn,I made the fried oysters today and they ...Hi Evelyn,<BR/><BR/>I made the fried oysters today and they were good but they were too small. It made me realize what gigantic oysters they use in N.C. when they make fried oysters. I'll have to buy some Pieds de Cheval next time. I've decided, actually, that fish is better poached than fried, and the best way to eat oysters is raw with vinegar. But Walt and I have also decided that we ought to make a couple of American classics, Oysters Rockefeller and Clams Casino, soon. We'll have to invite some French friends over to enjoy these American treats with us.<BR/><BR/>KenKen Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1136316607199218502006-01-03T20:30:00.000+01:002006-01-03T20:30:00.000+01:00Bonsoir Marie,I just love oysters. They are good w...Bonsoir Marie,<BR/><BR/>I just love oysters. They are good with lemon, but I like the mignonette sauce. Vinegar, shallots, and pepper. That's the best. But the rye bread with good butter is an essential part of the experience, and a good dry white wine like a muscadet too. Or champagne. That Montvillers was very good.<BR/><BR/>KenKen Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1136316482606780752006-01-03T20:28:00.000+01:002006-01-03T20:28:00.000+01:00Hi Amy, happy new year to you and your family,I lo...Hi Amy, happy new year to you and your family,<BR/><BR/>I love oysters even though eating them has made me really sick twice over the past ten years. The last time was 2 years ago. So eating them is exciting because there is so much risk involved! I think one of the secrets is to stick to oysters from Brittany and Normandy -- they are the best.<BR/><BR/>We didn't have to test our oysters to see if they were alive because we opened them ourselves. If they hadn't been living, they wouldn't have been so hard to pry open. I like them with vinegar -- that's the North Carolinean in me. We eat everything with vinegar in N.C.<BR/><BR/>That lobster and sauce sounds really good. I'll have to try that next year, for a change. Walt was just saying the other day that he hadn't had lobster in a very long time.<BR/><BR/>KenKen Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1136273147648158762006-01-03T08:25:00.000+01:002006-01-03T08:25:00.000+01:00Happy New Year, Ken and Walt! Wonderful pics of t...Happy New Year, Ken and Walt! Wonderful pics of the oysters and market. I ate oysters just once, when I lived in France; I was told to suck it down with the salty juices and not to chew it, Ugh! I always thought you were supposed to squeeze lemon juice on them to make sure they were still alive before you ate them?! For our New Year feast, I broiled Maine lobster tail and served it with a citrus butter sauce, enhanced with a wonderful French champagne. Salut 2005, bienvenue 2006!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1136195158464929442006-01-02T10:45:00.000+01:002006-01-02T10:45:00.000+01:00Contente que vous ayez apprécié le champagne ;-) !...Contente que vous ayez apprécié le champagne ;-) !!! Encore une fois, tous nos souhaits de Bonne Année et de Bonne Santé pour 2006 !<BR/><BR/>En France, on peut aussi déguster les huîtres gratinées au four... <BR/><BR/>http://www.cuisineetvinsdefrance.com/recettes.php?idRecette=372<BR/><BR/>http://bonappetitbiensur.france3.fr/recherche_recettes.php3?mode=alphabet&categorie=entree (five recipes on this site which gives the recipes one can watch on their programme with Joël Robuchon...)<BR/><BR/>Moi, j'aime bien mais je ne suis pas une fan d'huîtres... Mon mari qui adore les huîtres les préfère nature avec juste un filet de citron et un bon pain de seigle beurré, arrosées d'un bon Muscadet sur Lie... Bises. MarieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1136191115696043762006-01-02T09:38:00.000+01:002006-01-02T09:38:00.000+01:00I'm glad it warmed up for your market day. I think...I'm glad it warmed up for your market day. I think you're having a feast tonight.<BR/><BR/>Oysters are an interesting topic. I think they do eat fried oysters in England- this recipe uses cornflour which may be cornstarch, look: <BR/><BR/>http://www.bbc.co.uk/nottingham/features/2003/02/valentines_aphrodisiacs_menu_petit_paris.shtml<BR/><BR/>My best to you and Walt for a Happy New Year,<BR/>Evelyn<BR/><BR/>31 December, 2005 18:20Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1136059942623786652005-12-31T21:12:00.000+01:002005-12-31T21:12:00.000+01:00Happy New Year, Dennis,When Walt and I lived in Ca...Happy New Year, Dennis,<BR/><BR/>When Walt and I lived in Calfornia, we flew up to Seattle several times to enjoy a long weekend of eating oysters. I'm sure we had Olympias and they were delicious. All the best to you and Gloria.<BR/><BR/>KenKen Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1136059706458248112005-12-31T21:08:00.000+01:002005-12-31T21:08:00.000+01:00Hi Chris,That's a "mimolette étuvée" -- it's good....Hi Chris,<BR/><BR/>That's a "mimolette étuvée" -- it's good. Étuvée means it's aged, dried. It's also good when it's young and fresh. Here's a site:<BR/><BR/>http://www.supertoinette.com/fiches_recettes/fiche_mimolette.htmKen Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1136053307172802742005-12-31T19:21:00.000+01:002005-12-31T19:21:00.000+01:00What's that interesting dark orange cheese?Our bac...What's that interesting dark orange cheese?<BR/><BR/>Our back yard is under water and I had a little trouble walking home from the store because of the wind--whew! Glad your weather is as lovely as the food.<BR/>ChrisAnonymousnoreply@blogger.com