Favorite French Food
#23
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JOdy
I copied this from a post in which Capo explained how he does italics. I haven't tried it because I am techno-delayed, and it seems Greek to me. I would love (italics) to be able to do italics! Good luck.
For italics you must bracket the word/phrase/etc. between two html italics "tags", like so:
italicsword. (The "/" in the second bracket denotes the end tag.) I used the "[" and "]" brackets
just to demonstrate. When you do it, replace the "[" bracket with a "<" and the "]" bracket with a ">".
Since the html italics tags work I assumed that html bold tags would also work, but I tried that once
before and, for some reason, it didn't seem to work. (Bold would be a similar format, but using a "b"
instead of an "i", like so: boldword.
I copied this from a post in which Capo explained how he does italics. I haven't tried it because I am techno-delayed, and it seems Greek to me. I would love (italics) to be able to do italics! Good luck.
For italics you must bracket the word/phrase/etc. between two html italics "tags", like so:
italicsword. (The "/" in the second bracket denotes the end tag.) I used the "[" and "]" brackets
just to demonstrate. When you do it, replace the "[" bracket with a "<" and the "]" bracket with a ">".
Since the html italics tags work I assumed that html bold tags would also work, but I tried that once
before and, for some reason, it didn't seem to work. (Bold would be a similar format, but using a "b"
instead of an "i", like so: boldword.
#24
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Ragnar:
I tend to like the cuisine from the SW of France, in particular, Gascogne, Landes and the Basque Region. From Gascogne, I like a good Magret de Canard or a Confit de Oie/Canard and Cassoulet. The Landes and Gascogne turn out some fabulous foie gras as well. From the Basque region, I like Marmitako, which is a tuna and potato stew...very hearty..or the smoked hams of the region
I tend to like the cuisine from the SW of France, in particular, Gascogne, Landes and the Basque Region. From Gascogne, I like a good Magret de Canard or a Confit de Oie/Canard and Cassoulet. The Landes and Gascogne turn out some fabulous foie gras as well. From the Basque region, I like Marmitako, which is a tuna and potato stew...very hearty..or the smoked hams of the region
#34
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JOdy & Ursula -- add me to your group -- I can't imagine why anyone would eat a snail twice -- I tried one once - UGH.
My favorite French food right now is the dessert known as "ile flottant" -- I had two versions on the last trip to Paris and can still purrrrrr when thinking about it.
My favorite French food right now is the dessert known as "ile flottant" -- I had two versions on the last trip to Paris and can still purrrrrr when thinking about it.
#36
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Well we can try no?
The basic "preparation" is a light mereingue [sp?] floating in a light liquid custard. I've had it served in a BIG brandy snifter sometimes. After that the restaurant takes over -- I've had caramel swirled in -- nutmeg freshly ground on top -- but the BEST is just the straight "iles flottants" [spelling noted
] -- at its best it is a heavenly dessert that releases its perfume as it melts in your mouth. Ursula? Can you add to this?
The basic "preparation" is a light mereingue [sp?] floating in a light liquid custard. I've had it served in a BIG brandy snifter sometimes. After that the restaurant takes over -- I've had caramel swirled in -- nutmeg freshly ground on top -- but the BEST is just the straight "iles flottants" [spelling noted
] -- at its best it is a heavenly dessert that releases its perfume as it melts in your mouth. Ursula? Can you add to this?
#37
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Sally, well done. I could have done it in German, but not in English. In French, too, I guess.
Oh well, I am at work but will be right off for a meeting in Berne. Maybe, for dinner, a nice dessert. But they won't have "iles flottantes" though. It is on of those typical French desserts.
I could have done it in German, but not in English. In French, too, I guess. Oh well, I am at work but will be right off for a meeting in Berne. Maybe, for dinner, a nice dessert. But they won't have "iles flottantes" though. It is on of those typical French desserts.
#39
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Jody, I've only had snails once -- in a wonderful little restaurant called La Ribera, in Barcelona's Gothic Quarter -- and thought they were quite tasty. But then, they were in delicious sauce along with rabbit, so I can't say that I'd like them all by themselves.
#40
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I know this is a wierd question, but does anybody know what they do to the chicken breasts there? Everytime I ordered chicken I got a leg. I loved the chocolate croissants and the creme brulee and you have to try all the types of cheese, thier fabulous.
