tag:blogger.com,1999:blog-18071407.post7976391281538072240..comments2024-03-28T15:15:32.175+01:00Comments on Living the life in Saint-Aignan: “Fruits of the sea”Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-18071407.post-70053185936371325612015-12-14T00:28:50.698+01:002015-12-14T00:28:50.698+01:00Ooooh, beautiful displays of fruits de mer, Ken! :...Ooooh, beautiful displays of <i>fruits de mer</i>, Ken! :)Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-55941856706216641712015-12-13T23:37:52.866+01:002015-12-13T23:37:52.866+01:00So, in France that would be a bouchée à la reine.So, in France that would be a <i>bouchée à la reine</i>.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41533860250232922732015-12-13T22:14:37.398+01:002015-12-13T22:14:37.398+01:00Yup! No more than 2" in diameter...Yup! No more than 2" in diameter...Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6028706709359266322015-12-13T22:13:08.903+01:002015-12-13T22:13:08.903+01:00I agree about French turkey....
in fact all the fr...I agree about French turkey....<br />in fact all the free range fowl meat I've eaten and cooked in France has been moist and full of flavour....<br />and the turkey meat is darker, too...<br /><br />To return to topic... I'm on a seafood diet.... seefood and eat it!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-84748002248618156212015-12-13T21:29:41.348+01:002015-12-13T21:29:41.348+01:00When I was growing up on the N.C. coast 55 or 60 y...When I was growing up on the N.C. coast 55 or 60 years ago, shrimp were so inexpensive that we bought them to use as bait when we fished for small fish called "spots" and hogfish, among others.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-74730573698541799562015-12-13T21:25:49.354+01:002015-12-13T21:25:49.354+01:00Interesting, Bob. I agree that the French seafood ...Interesting, Bob. I agree that the French seafood shops an market displays are impressive.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-25752421194902822112015-12-13T18:41:12.558+01:002015-12-13T18:41:12.558+01:00a lot of tasty seafooda lot of tasty seafoodGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41007537211667418842015-12-13T17:59:57.184+01:002015-12-13T17:59:57.184+01:00The farmed shrimp are about the same as what we pa...The farmed shrimp are about the same as what we pay here; ours come in bags cooked and peeled. But, wow, those wild shrimp are pretty pricey...I'll have to check our seafood counter here out of curiosity. I remember growing up in Texas, Gulf shrimp were very cheap, but that was 50 years ago, lol.<br /><br />As for seafood traditions, we always had smoked oysters and crab on New Year's Day. Along with black eyed peas.Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4315365828789719302015-12-13T17:47:33.586+01:002015-12-13T17:47:33.586+01:00We have just returned from Sunday lunch out and si...We have just returned from Sunday lunch out and six (out of the seven)of us had a traditional Xmas Day lunch with Turkey, ham, roast potatoes and parsnips, sweede pureé, peas and sprouts.<br />Meal put on commercially for some 30 paying customers. Great start to the festive season!pottyhttps://www.blogger.com/profile/06834163803780455512noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-9347090267699481412015-12-13T15:32:34.611+01:002015-12-13T15:32:34.611+01:00I've always been impressed with the quality of...I've always been impressed with the quality of seafood vendors in France, whether market stalls or shops and even when the town was a good distance from the ocean. I remember one late afternoon when we were staying in Sete, on the Mediterranean, and walked by the wholesale fish market as the day was ending. There were trucks from towns all over southern France loading up with seafood and heading off towards their towns. Bob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-16439408100188417012015-12-13T15:10:55.187+01:002015-12-13T15:10:55.187+01:00I think in England the vol-au-vent is served as a ...I think in England the vol-au-vent is served as a sort of finger food.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-54672073651099175002015-12-13T13:57:30.172+01:002015-12-13T13:57:30.172+01:00IIRC vol-au-vent is an extra large bouchée à la re...IIRC <i>vol-au-vent</i> is an extra large <i>bouchée à la reine</i>!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24257282582890875322015-12-13T13:50:07.485+01:002015-12-13T13:50:07.485+01:00I think my seafood post got trampled by a herd of ...I think my seafood post got trampled by a herd of turkeys.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73898720885317683302015-12-13T12:56:20.174+01:002015-12-13T12:56:20.174+01:00The turkey town in France is farther south than I ...The turkey town in France is farther south than I remembered. It's called Jaligny-sur-Besbre, and it's not far from Saint-Pourçain-sur-Sioule, south of the town of Moulins. It's a destination for me... some day.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2680131283905160832015-12-13T12:24:56.117+01:002015-12-13T12:24:56.117+01:00The best turkey I've ever had has been turkey ...The best turkey I've ever had has been turkey in France. Did you know that there's a town (or village) not that far east of us that specializes in raising farm turkeys? I can't remember the name, but it's on the other side of Bourges, south of Nevers somewhere.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-56112788707042400032015-12-13T12:12:09.420+01:002015-12-13T12:12:09.420+01:00Typical December weather in this part of France.Typical December weather in this part of France.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-7540789011003124742015-12-13T12:09:46.693+01:002015-12-13T12:09:46.693+01:00The 47xxx postal (ZIP) codes are in Indiana, which...The 47xxx postal (ZIP) codes are in Indiana, which is just to the west and north of Cincinnati OH. I imagine the site is reading your Indre-et-Loire postal code. Isn't it vol-au-vent? A franglais term. Usually in French what you are talking about is called <i>une bouchée à la reine</i>.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23242199815896138932015-12-13T12:03:59.472+01:002015-12-13T12:03:59.472+01:00The above listing is the torture my bro'n'...The above listing is the torture my bro'n'me would be forced through every year...<br />I didn't bother to mention the overboiled sprouts!<br />I haven't roasted a damned turkey since '85!!<br />The only saving grace was my Gran's recipe for chestnut stuffing for the neck end...<br />50% chestnuts, 35% minced pork and 15% onion... salt'n'pepper to taste...<br />couldn't get enough of that...<br />then I discovered half-cooked sprouts... <br />fried up with chestnuts and onions to finish them off.<br />We'll be having that with the capon we've ordered for this year...<br />but, capons are quite large... and there's only the two of us....<br />oh, NO!<br /><br />25th... hot roast capon<br />26th... capon volovents or supreme of capon served in a nest of rice<br />27th... cold capon served with a rice salad<br />28th... curried capon [English style... with raisins!] served in a nest of grains<br />29th... capon soup with capon and salad sandwiches<br />30th... capon soup second incarnation... the curry added... served with ham sandwiches<br />31st... capon soup leftovers... eaten on the fly... the haggis needs to boil!<br /><br />I think I'll buy some tins of Heinz Baked Beans as an antidote!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90396025317702020882015-12-13T11:49:12.467+01:002015-12-13T11:49:12.467+01:00Ah... Turkey Volovents... Boxing Day...
but it wo...Ah... Turkey Volovents... Boxing Day... <br />but it would appear that the nearest place for me....<br />to get the ingredients... <br />based on my location... <br />....<br />...<br />..<br />.<br />is Cincinatti....<br />I think not! <br />Ahhh.. <br />the power of modern technology!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-62934084987285234202015-12-13T11:35:46.327+01:002015-12-13T11:35:46.327+01:00Turkey (or chicken) à la king...<a href="http://allrecipes.com/recipe/42890/turkey-a-la-king/" rel="nofollow">Turkey (or chicken) à la king</a>...Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30056671394534232452015-12-13T11:32:09.283+01:002015-12-13T11:32:09.283+01:00Sounds like you all need to go spend Christmas in ...Sounds like you all need to go spend Christmas in England.<br /><br />By the way, in America we would have turkey sandwiches on one of the days after Christmas, and then turkey-barley soup, and then maybe turkey à la king. Here, we might make a dish of <i>hachis parmentier</i> with some of the leftover turkey.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-47518331218068080042015-12-13T11:29:28.749+01:002015-12-13T11:29:28.749+01:00Sounds about right to me. Goose used to be the tra...Sounds about right to me. Goose used to be the tradition, but turkey and capon have taken over. I like <i>chapon de pintade</i> myself, but we are having a turkey this year. I ordered it from our favorite poultry vendor at the market yesterday.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-79748656114837846552015-12-13T10:45:04.632+01:002015-12-13T10:45:04.632+01:00potty... turkey curry is traditionally eaten on th...potty... turkey curry is traditionally eaten on the 28th December...<br />25th... hot roast turkey<br />26th... turkey volovents [because you have got all sorts of people around for Boxing Day drinks] and possibly sausage rolls... oh... and bits of orange "cheddar" and pineapple on cocktail sticks... and bowls of Twiglets...<br />27th... cold turkey salad<br />28th... curried turkey [English style... with raisins!] served in a nest of rice<br />29th... turkey soup with turkey and salad sandwiches<br />30th... turkey soup second incarnation... all the leftovers added, especially the curry<br />[and ham sandwiches]<br />31st... turkey soup leftovers... eaten on the fly... the haggis needs to boil!<br />And our Christmas pud this year is also a Sainsbury's oneLe Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41094639234826581592015-12-13T09:42:21.370+01:002015-12-13T09:42:21.370+01:00Even though are host are, by request, giving us cu...Even though are host are, by request, giving us curry we seven expat English will be eating an Xmas pudding imported from Sainsbury's !<br />Bliss on all counts here in SW France.pottyhttps://www.blogger.com/profile/06834163803780455512noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-13698147576503618042015-12-13T09:21:09.345+01:002015-12-13T09:21:09.345+01:00I had a conversation with 3 French female friends ...I had a conversation with 3 French female friends the other day. We were comparing what we would all have for the meals over the Christmas period and what is traditional. It was obvious that for the French the only absolutes were fruits de mer and foie gras. Everyone was going to have those two, then the main course could vary, but chapon was probably the most popular. Most people would have a buche de Noel for dessert.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.com