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#french cuisine
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I think a main cultural difference that stops Kaamelott from getting known outside of French-speaking countries -and really, France, is the importance of eating. Not just food -tho the episode about the blueberry pie is among the most iconic ones- but the fact they're eating. Constantly, and for real.
Think about the last time in a movie/TV show you saw the characters eat while speaking. In Stranger Things, the meals add to the "period" vibe + one character split his milk (funny moment). But do you see them chewing? Or how many times the characters angrily leave the table without finishing their plate?
As I was rewatching Kaamelott book V, I noticed how funny it was to me that Arthur calls for Knight Bohort and the Duke of Aquitaine then later on, they're still there but drinking and even more later they're eating. Because that's actually so French. "This talk is getting long, let's drink a little." "It's still going on, why not start eating?"
The French diplomacy was literally built on us making (delicious/complex) food and having our guests talk while eating it.
And I also realised it frustrates me to no end when actors don't actually eat. In Kaamelott, everyone is chewing on bread constantly if not eating full meals and it makes me relate so freaking much to the scene.
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👇👇👇The best healthy cooking in the world in detail on channel youtube : ( قناة نعمة الحياة التعليمية  )   As well as on channel youtube :    ( Just cooking and beauty ) Blogger : mondialite.blogspot.com
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jasmine7031 · 11 months ago
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One day, I had dinner @ Hyatt regency hakone
*Tuna carpaccio, eggplant,  salmon roe cream, citrus flavor
This was my most favorite dish.
Soupe à l'oignon gratinée will warm you up.
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atmeal012 · 4 months ago
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Dominique Bouchet Tokyo ドミニク・ブシェ トーキョー
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rodolfo9999 · 7 months ago
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後半、2021年2月、フレンチレストラン、ラ・シームにお邪魔。
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nemfrog · 10 months ago
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Cake design. Le pâtissier royal parisien. 1815.
Internet Archive
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nayialovecat · 2 months ago
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The Ink Demonth 2021 - Day 4. Side (Dishes)
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Apparently Bendy's Family has enough side dishes to fill themselves. But seriously, considering that out of all five, only Bendy and Henry Jr actually need to eat, and Sammy and Sammy Jr eat for pure pleasure... plus Bendy Jr presumably doesn't like to eat at all (and it's not about his lack of mouth, more he doesn't want to eat anything 'cause eating disgusts him). Well, they'll really don't need anything but side dishes. Sammy Jr as the eldest (and having the ability to enlarge any part of his body) is the only one sitting on his own chair, the other two kids are theoretically under parental control. There are four plates, because Bendy Jr, as I mentioned, doesn't like the activities of eating food and in fact, he just tasted a bite of the croissant that is lying on Sammy's plate. Even sweet croissant wasn't good enough for him :3 Don't ask me how mouthless characters eat foods other than liquids because I have no clue X'D
Personally, I have been to two restaurants where you could fill yourself up with starters. None of them was a French restaurant, but I assume that they can also happen in France. Exactly. Let's find out where we are on the map.
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As you can see, this event takes place after a voyage across the Atlantic - if someone doesn't recognize the colours of the tablecloth and chairs, or doesn't know the author of the painting who hangs behind Bendy, or for what cuisine the side dishes on the table are characteristic - then I'll just say: they are in France now. Here, from this point, I would like to thank @sur-un-fil for indispensable help with what is considered an side dish in France and for giving me many delicious ideas. If it weren't for you, this table would only have baguettes, croissants, snails and cheeses (and possibly grapes and wine). I don't know French cuisine, I have never been to any French restaurant and my knowledge of dishes from this country is limited to what I mentioned + frog legs, but these for some reasons couldn't be on the table (hermetic joke, sorry XD). So thanks a lot!
By the way, I'm not a fan of French cuisine, for me there are too many cheese and dough in it - but I must admit that I would like to try some things myself. The asparagus in batter is in the forefront and next year, when it is the asparagus season again, I will definitely try them. I'm really proud of this picture. It took me four days to finish it from the moment the lineart was scanned to the last layer with my signature (I won't say that I was doing only this, but I was sitting for a few hours per day). I did it in 48 layers, but it's because I made one layer to different things (e.g. the whole tableware is one layer, I didn't make separate layers for different plates' colours). Otherwise there would be at least twice as many layers. This is the most colourful and the most demanding and the most time-consuming picture I have ever made! So if anyone has any criticisms regarding the technical side, lineart, colours, shading, ANYTHING - please keep them to yourself, thank you. By the way, you can find out here what style of painting I prefer and who is my favourite French painter :) (if you don't recognize, look at hashtags) Finally, I would like to point out that I am not against playing with food. On the contrary. I believe that playing while eating or with eats is an important part of a child's development and also a very enjoyable activity for any adult. I recommend trying :) Have fun with your food, because then eating food ceases to be a physiological activity and becomes much more pleasure! Entry to the Ink Demonth 2021 - Day 4. Side.
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friends-of-dorothy · a month ago
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Béchamel Sauce
(aka white sauce, aka cheese sauce, aka the top layer of a good lasagna)
My cat has recently decided that her favourite place to get a drink is in the shower. That would be fine, but she wanders in there at all hours of the night and leaves muddy paw prints in the bathroom. She’s lucky she’s cute.
Béchamel is what you could call a “mother sauce” if you were into sounding like the food critic from Ratatouille. What it is, most simply, is butter, flour, and milk. Of course, there are other things you can add, but these three ingredients are the essentials.
The word béchamel (bey-sha-mell) is intimidating at first, especially if you’re a starter cook looking to use it as a base for something, but this sauce is far easier than it sounds. So easy in fact, that I’m going to teach you how to make it in the microwave. Let’s go!
Microwave cheese béchamel sauce:
A spoonful of butter
A few twists of cracked pepper (optional)
About three spoonfuls of all purpose flour
About a cup of milk
Two cheese slices
First things first- you need a nice big microwave safe container. The perfect thing to use is a two cup measuring jug.
You also need a microwave safe spoon, or a microwave unsafe spoon and a place to rest your dirty spoon.
Oh! A microwave would be useful too.
Step one:
Add your butter and your pepper to the jug (or other container). Microwave this until the butter has melted, about 20-30 seconds.
Step two:
Slowly add your flour, a bit at a time. Keep going until you have a thick paste with no lumps. Congratulations! You have made a ~white roux~
Step three:
Next, slowly add your milk, making sure that you don’t go above the three quarter mark of your jug. If you aren’t sure how much milk you should add, go with less. You can always add more later.
Stir vigorously until the butter paste has considered mixing into the milk.
Step four:
The mixture won’t all combine until the milk is warm, so back into the microwave. You’ll need to keep stirring it, so stop it every minute and a half to two minutes to pull the jug out and stir the sauce. You’re waiting for the point when the milk is warm enough that it is smooth and the butter-flour is gone. This usually takes around five minutes, depending on the microwave.
Step five:
Cheese time! Now you have nice warm milk, the sauce can have the cheese added. Tear bits off your cheese slices as you add them to the jug so they melt easier. Give the sauce a bit of a stir to encourage the cheese, then back in the microwave. Keep checking on it and stirring it until the cheese has completely melted and (more importantly) it has started to boil.
Pause! What consistency is your sauce?
Too thin- That’s fine! It will thicken in the next step.
It’s fine- Great! Continue on.
Too thick- Add more milk! It will only get thicker in the next step, so add a bit more milk until you think the consistency is fine and then put it back in the microwave until it boils again.
Step six:
All of the ingredients are in, and the cooking is done. Now, let your sauce rest for a while until it’s thickened up a bit. It may form a bit of a skin on top- don’t worry, that will melt back into the sauce. just let the sauce sit until you need it.
Step seven:
Reheat the sauce by stirring it and putting it back in the microwave and letting it run until it starts to boil again, or seems hot enough. It doesn’t need to boil during this step. Now your sauce is ready to use!
Oh? You don’t know what to use it on? Okay, here’s some suggestions!
Broccoli and cauliflower
A classic accompaniment to a roast, just pour it over you vegetables and enjoy your cauliflower having taste for once.
Alternatively, pour it over the vegetables of any fussy kid and watch them transform into a not fussy kid.
This recipe could cover about four people, or five if you skimp.
Alternatively, you could cover two people very well and then eat the leftover sauce straight out of the jug.
Crumbed cauliflower
This is more a shared dinner table piece.
Get a whole cauliflower and roast it.
Pour béchamel sauce over the top and sprinkle with breadcrumbs of your chosen flavour (garlic! use garlic!)
Put back in the oven to toast your breadcrumbs.
Ta da! It’s impressive on the table and it tastes great.
Lasagna
Not enough people use béchamel sauce on top of lasagna at home, especially considering thats how it’s usually made.
Instead of using just ordinary cheese, use béchamel instead. It’s that simple, just pour on top and enjoy a superior lasagna.
It’s also good with most other forms of pasta bake.
Vol au Vents/Pies/Pasties
That’s just a fancy way of saying ‘puff pastry cases’ don’t worry about it.
Béchamel is great with a white protein and creamed corn, spooned into a vol au vent case and baked.
It’s so good and I miss it.
This used to be my favourite dish as a kid! Then Coles stopped selling the right size of vol au vent shell.
Oh right the pies and pasties. Thats the same principle, go nuts! It’ll taste good, it’s cheese and pastry.
Macaroni and Cheese
Macaroni and béchamel sauce, then add more cheese. yessssss
There are other ways you can make béchamel sauce, or course. Lots of recipes use mustard powder and nutmeg, and some even flavour the milk before using it in the sauce! It is primarily a sauce to be used as a base, so don’t be afraid to mess around with it.
It’s also very good to prepare early, so it sits while you do all the other, more time consuming things. That or you decide the nearest child isn’t busy enough and set them on the task of stirring the sauce for you.
Hey, how’d you think I learnt this recipe in the first place?
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petits-pois-carotide · 3 months ago
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One privilege check for every scoop of butter you put in the pan
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roombarevolution · 4 months ago
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I could use some help.
I am going on holiday to France with a friend of mine. We are planning to have dinner at home a lot, but we want to make sure we at least taste French food and dishes, but also typical snacks.
So, as a French person, what do you say we should try to make, and what should we buy to get the full French food experience?
Thank you!
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fieriframes · a month ago
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[...TWO BUDDIES WHO FIRST MASTERED FRENCH CUISINE, I DENOUNCED THE MAN WHO PROTECTED ME: I AM VINCENT MOON. (Grossman) WE'RE BARBECUING ON THE DECK, AND HIS WIFE, LAURA, IS LIKE, "IDIOTS, THERE'S NOT MUCH GOOD BARBECUE IN THE CITY."]
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rodolfo9999 · 7 months ago
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2021年2月、フレンチレストラン、ラ・シームにお邪魔。
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nemfrog · 10 months ago
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“Biscuit à l’Italienne” & “Croquembouche d’amandes et de pistaches.” Le livre de patisserie. 1873.
Internet Archive
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ladytp · 3 months ago
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NOT one pot wonder, but serving composition from four different pots... Roast chicken crown with herb butter, roasted chicken skin, fondant potato and simmered broccolini and snow peas..
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