tag:blogger.com,1999:blog-18071407.post1145332364550411354..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Lunch in MontoireKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-18071407.post-83933434741855379442015-06-21T18:27:04.360+02:002015-06-21T18:27:04.360+02:00I've see a photo and recipe for FAR breton, bu...I've see a photo and recipe for FAR breton, but don't remember much about it. <br />Love these photos of food -- always!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11401819817658312052015-06-21T18:21:32.023+02:002015-06-21T18:21:32.023+02:00Susan my mother made the same version of goulash w...Susan my mother made the same version of goulash when we were growing up in Texas. I was so-so on it, but it was filling.<br />Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37149561016472677752015-06-21T17:52:59.348+02:002015-06-21T17:52:59.348+02:00Ah, it's FAR breton that I like. I tasted goul...Ah, it's FAR breton that I like. I tasted goulash for the first time in Budapest and it was wonderful as many first tastes are!Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-46242371179116754312015-06-21T15:26:32.047+02:002015-06-21T15:26:32.047+02:00Having seen the wine bottles yesterday and the foo...Having seen the wine bottles yesterday and the food today, I'm ready for lunch at Chez Francoise if we ever make it back to that area. On the other hand, the lunch you're making also sounds great. But just try getting veal shoulder in the US. On our recent trip to France we picked up veal chops to grill two days in a row at 2 different butcher shops, and both were outstanding. Good veal chops are also almost impossible to find at butchers here.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11088179315445043372015-06-21T11:13:33.204+02:002015-06-21T11:13:33.204+02:00Wow delicious mael and so similar to mineWow delicious mael and so similar to mineGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41739715357343053212015-06-21T10:41:49.607+02:002015-06-21T10:41:49.607+02:00Thanks, Jerry.Thanks, Jerry.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23227793475679316712015-06-21T10:41:10.482+02:002015-06-21T10:41:10.482+02:00I've always had noodles or pasta with goulash,...I've always had noodles or pasta with goulash, but most of the French recipes, including the ones in the Larousse Gastronomique, call for potatoes. The goulash chez Françoise was served that way, as you saw. Ginette Mathiot (Je sais cuisiner, a 1970 classic of French home cooking) also puts potatoes in her "goulasch"... And so does Monique Maine (Cuisine pour toute l'année, 1969). Despite all that, I'm making veal goulash and having pasta with it.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-50550983470590300422015-06-21T09:29:56.730+02:002015-06-21T09:29:56.730+02:00"The Life in Saint-Aignan" has been incl..."The Life in Saint-Aignan" has been included in our A Sunday Drive for this week. Be assured that we hope this helps to point even more new visitors in your direction.<br /><br />http://asthecrackerheadcrumbles.blogspot.com/2015/06/a-sunday-drive_21.htmlAnonymoushttps://www.blogger.com/profile/16349087080262856079noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-58429235610475851322015-06-21T08:41:01.910+02:002015-06-21T08:41:01.910+02:00Hungarian goulash was one of my mother's regul...Hungarian goulash was one of my mother's regular dishes when I was growing up. The beef was cut into strips and it was finished with sour cream and served with buttered noodles.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-83852835978356725742015-06-21T08:31:46.938+02:002015-06-21T08:31:46.938+02:00I'm making gulash (goulash? goulache? gulyas?)...I'm making gulash (goulash? goulache? gulyas?) for today's lunch, using veal shoulder, a trio of paprikas (mild, hot, smoked), etc. I'll have to take some photos.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-77891901561071314602015-06-21T07:41:48.914+02:002015-06-21T07:41:48.914+02:00Perhaps because it was the first time ever I had g...Perhaps because it was the first time ever I had gulash, I wasn't too impressed by it, even though it was good. But the salad! Oh! that was delicious. The combination of ingredients and seasoning was outstanding. The <i>far breton</i> was equally scrumptious.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com