"It's not as good as in Paris . . ."
Feb 10th, 2005, 09:31 PM
#62
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boy, i'm glad Patrick Henry wasn't born in our time. because if he read this thread our whole way of life would be different...Give me a French-like croissant or give me death! Not the same.
and yes i can't seem to find a good croissant in SoCal...truth be told. i think ira has good reasoning for this problem.
and yes i can't seem to find a good croissant in SoCal...truth be told. i think ira has good reasoning for this problem.
Feb 11th, 2005, 12:31 AM
#63
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Re the yogurt controversy, I don't think the stuff sold as such in American supermarkets could legally be labelled "yogurt" in Europe. It is obviously full of not very yogurty ingredients (described in two inches of very fine print on the pack). Gelatin, for starters: you stick your spoon in the pot, and it just stands there. Try this with a Danone Crok'Fruits here in France! The level of sugar is also unbelievable. And frankly I don't think they have the required quantity of live "cultures" without which a yogurt is just some milk based dessert.
Feb 11th, 2005, 02:45 AM
#64
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I've had the most wonderful croissants in Montreal and Quebec City! They were just as godd if not better than what I have had in Paris. Taggie, have you been too French Canada? I just loved the yogurt there too. It's richer than what we have in the USA.
Feb 11th, 2005, 05:02 AM
#65
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Why not make your own yogurt?
It's very easy.
Here's a recipe from a Coop Extension Specialist:
http://ianrpubs.unl.edu/dairy/g449.htm
It's very easy.
Here's a recipe from a Coop Extension Specialist:
http://ianrpubs.unl.edu/dairy/g449.htm
