Née en Dordogne , père espagnol , mère Alsacienne ...mélange explosif .
Ça suffit à modifier les gènes 😉 le droit au sol ? 😎😎😎 tant qu'on y a encore droit ... Profitons en .
Ben , je suis pas plus avancée , c'est quoî le café nos nos ....
Je commence à avoir envie de goûter ce truc , mais surtout de savoir comment c'est fait et avec quoî 😛
Née en Dordogne , père espagnol , mère Alsacienne ...mélange explosif .
Ça suffit à modifier les gènes 😉 le droit au sol ? 😎😎😎 tant qu'on y a encore droit ... Profitons en .
Né au Cameroun, père 100 % Auvergnat, mère 50 % Lorraine et 50 % Périgourdine.
Le droit au sol bien sur 😉
"Il vaut mieux faire des enfants quand on est vieux, on les em...de moins longtemps (Desproges)
Le café cassé au Maroc est du café "cassé"(coupé) avec du lait.Donc du café au lait.Avec un peu ou beaucoup de lait au choix.Toujours servi dans un verre.
Née en Dordogne , père espagnol , mère Alsacienne ...mélange explosif .
Ça suffit à modifier les gènes 😉 le droit au sol ? 😎😎😎 tant qu'on y a encore droit ... Profitons en .
Né au Cameroun, père 100 % Auvergnat, mère 50 % Lorraine et 50 % Périgourdine.
Le droit au sol bien sur 😉
Bon je vous la fait courte ; née à Paris , père 50% Lorrain et 50% Auvergne Rhône-Alpes , mère 50% Lorraine et 50% Portougaiche . Quel mélange ! et quelle cuisine ! Hors sujet , je sors 😛.
Si des fois nous avions demain une vilaine surprise , vu que tu as déjà immigré , tu n'auras plus qu'à donner asile dans la maison aux volets bleus à toute cette bande de rastaquouères 😉😉😉
On pourras s'en donner à cœur joie en important notre culture culinaire 😎
Quoique ...notre foie gras dont on est si fier en Périgord nous vient des Égyptiens ..
Pour ceux que ça intéresse :
http://lefoiegras.fr/le-foie-gras/origines
ho oui
vive les métissages !
perso je suis une "pure" Savoyarde !🙂
mais ensuite ça se gatte , des gosses d'1 père Italien et un petit fils noir , né à Dakar , mais déclaré Français ....donc noir de sang et pas de sol ...j'en connais une qui serai bien vénère !
bon sinon aujourd'hui il fait super beau , donc pique -nique avec salade Marocaine en entrée !
bon vote !😉
francia
le mérite d'un homme réside dans sa connaissance et dans ses actes et non point dans la couleur de sa peau ou de sa religion!
Khalil Gibran
Hi hi hi , la pure savoyarde , je crains que la Savoie n'ai été un peu " italienne" il n'y a pas si longtemps .
Quand aux gosses , bravo , du beau métissage , je vais voter de ce pas en attendant le verdict de ce soir 🤪🤪
- Pour tes olives il faut les faire tremper ( mettre un poids pour bien les immergées ) pendant une dizaine de jours environ dans de l'eau à l'ombre et au frais .
- Changer l'eau tous les jours .
- Au bout de 10 jours tu goutes pour voir si l'amertume est partie , si non tu prolonges .
Quand elles sont bonnes tu vas faire une saumure.
- 1 litre d'eau par kilo d'olives
- 100 gr de gros sel de mer / par kilo
- tu fais bouillir l'eau et le sel
- tu laisses refroidir et tu verses sur les olives ( bien les recouvrir )
- tu fermes hermétiquement le bocal / pot .... à l'abri de la lumière et tu les oublies pendant 3 mois.
- Avant des les consommer tu les passeras sous l'eau. A ce stade j'ai une recette perso pour 1kg.
Pour l'apéro du w.e prochain c'est foutu 😕 .
Bonjour,
Depuis 5 jours je change l'eau chaque jour, et effectivement elles se sont déjà bien "désamertumisées", presque mangeables. L'eau de trempage rejetée est verdâtre, mais de moins en moins.
Donc elles devraient être bientôt ad hoc pour l'étape suivante.
Bonne journée
"Il vaut mieux faire des enfants quand on est vieux, on les em...de moins longtemps (Desproges)
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
Le café nos nos.
Le nos nos au petit déj c'est super. ..Je n'en bois qu'au Maroc.
