tag:blogger.com,1999:blog-18071407.post1251762962834105737..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Radishes au jusKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-18071407.post-7318615919989254732009-05-07T07:21:00.000+02:002009-05-07T07:21:00.000+02:00Nadège, have you seen this French site (Delamaison...Nadège, have you seen <A HREF="http://www.delamaison.fr/weber-m-145-c-66_127.html" REL="nofollow">this French site (Delamaison.fr)</A> where you can order Weber grills?<br /><br />Also, try <A HREF="http://www.laredoute.fr/achat-meubles-espace-jardin-barbecue.aspx?categoryid=42504510&bi_tracked=1&cod=516FR45744143082&s_kwcid=barbecue%20weber%7C2847390141" REL="nofollow"> La Redoute for Webers</A>.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8202939433913457452009-05-07T07:11:00.000+02:002009-05-07T07:11:00.000+02:00Yes, Nadège, the texture of cooked radishes is kin...Yes, Nadège, the texture of cooked radishes is kind of like the texture of cooked turnips or carrots.<br /><br />We haven't found charcoal briquettes here. There is charcoal that is just sticks of charred wood. It burns up really fast. We use wood, mostly grapevine trunks, in our big concrete barbecue.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-91539128119138069102009-05-07T03:36:00.000+02:002009-05-07T03:36:00.000+02:00I never tried to cook radishes but I would think t...I never tried to cook radishes but I would think they might have the same consistency as turnips? <br />I am bringing back Ralph lauren's clothes and Levis jeans from the US to France. Visa sent me a letter than they were charging 4 % for using their card out of the US. They sure stick it to us. Thank you for the barbecue information. I will contact Weber and see what they have to say about the difference between the type of briquettes they use in France. My brother in law uses wood in their "homemade" barbecue.<br />I watched "I've loved you for so long" last week-end. Great acting. My ex-husband works on a series (the office) with Steve Carrel. He is going to be in the US version of "le diner de cons" (if I remember well, "mixed nuts" was supposed to have been a remake but it was horrible.Nadegenoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88808372030263156732009-05-06T09:06:00.000+02:002009-05-06T09:06:00.000+02:00Never heard before your posts of cooked radishes. ...Never heard before your posts of cooked radishes. Now I'm just curious to experience that. I'll try on my own in... two weeks time, for good measure. Not being the expert cook you both are, I may not be as successful!<br /><br />I'm always amazed at the appropriateness of the word verification. This one is RECUL. <br /><br />Dois-je comprendre qu'il faut prendre du recul avant de se lancer dans la cuisson de ces pauvres radis roses?chmnoreply@blogger.com