tag:blogger.com,1999:blog-18071407.post7282706271360151733..comments2024-03-28T14:32:46.209+01:00Comments on Living the life in Saint-Aignan: Bay Bolete? Porcini? Cep?Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-18071407.post-1292041969466881752009-11-28T22:57:52.031+01:002009-11-28T22:57:52.031+01:00Ken, if the pharmacist hasn't already told you...Ken, if the pharmacist hasn't already told you, those pores are the good thing about ceps. They make ceps the one type of wild mushroom I can reliably recognise. I think pretty much all ceps are edible, though not all are as good as boletus edulis.<br /><br />Of course, you should find someone who knows their mushrooms and pass all your finds by them. We have a friend who's a walking encyclopedia and can identify any mushroom you present him with and tell you if it's poisonous, edible, edible but not worth eating ...Veronicahttp://www.larecettedujour.org/noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22006460002567648872009-11-27T23:01:41.155+01:002009-11-27T23:01:41.155+01:00I LOVE haricots verts, and from your description o...I LOVE haricots verts, and from your description of flageolets, I'm sure I would like them just as much.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-82537504365103744502009-11-27T15:27:28.295+01:002009-11-27T15:27:28.295+01:00Home-made cassis?!? woooooeeeee :)) I had what my ...Home-made cassis?!? woooooeeeee :)) I had what my French family referred to as a <i>Cardinale</i> yesterday... dry red wine with <i>crème de cassis</i>. Of course, the cassis you can get here isn't a match for French cassis.<br /><br />Our yellow squash gratin was good! My mom had found a recipe already that also included some <i>courgettes</i> and some sliced tomatoes. I used half grated gruyère and half grated parmesan, but I'm not sure that the parmesan melted much... there were hard parts mixed in. It was very tasty, though, and a nice new addition to our Thanksgiving table.<br /><br />Hope your roast goose lunch was enjoyable!<br /><br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80051660211966320442009-11-27T14:49:39.021+01:002009-11-27T14:49:39.021+01:00Roast leg of lamb one day, then roast goose the ne...Roast leg of lamb one day, then roast goose the next. Sounds wonderful. And sparkling Vouvray with home-made cassis. Truly living the life in St. Aignan.Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85421194367243225522009-11-27T13:33:22.948+01:002009-11-27T13:33:22.948+01:00Those ceps look beautiful. I can't believe tha...Those ceps look beautiful. I can't believe that will be your first time eating them fresh (at home). I bet the soil is really good around where you live. Like for wine, terroir makes a big difference in the taste.Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-78362204940066627072009-11-27T13:30:50.701+01:002009-11-27T13:30:50.701+01:00There's some drama in your post today, Ken! I ...There's some drama in your post today, Ken! I doubt that I'd find the courage to try those mushrooms, but I don't have the courage for eating oysters either.<br /><br />Be sure to tell us how those spongy ones taste.Evelynnoreply@blogger.com