RootsAir From Costa Rica, joined Feb 2005, 4179 posts, RR: 45 Posted (7 years 10 months 10 hours ago) and read 9671 times:
After the very successful German thread I was curious to see what people associate France with. I live 5 mins away from the french border and so i know very well what's goinf on in the country.
here it goes
AF of course
STRIKES !
Chirac
last but not least
[Edited 2005-07-25 10:39:23]
A man without the knowledge of his past history,culture and origins is like a tree without roots
ME AVN FAN From Switzerland, joined May 2002, 13873 posts, RR: 28 Reply 15, posted (7 years 10 months 6 hours ago) and read 9526 times:
Also good cooking :
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Gambas au feu de pommes (Mediterranean prawn dish)
Recipe by Michel Bruneau from the "La Bourride" restaurant in Caen
Ingredients and quantity to serve 4 people.
12 to 16 Mediterranean prawns according to size.
130 grams of � salt butter.
One spoonful of olive oil
8 sprigs of fresh thyme.
Milled salt and pepper.
10 cl of Calvados Grand Solage from Boulard
One bunch of plain parsley.
Salt and pepper your Mediterranean prawns. In a large frying pan, brown your Mediterranean prawns for 5 to 6 mins using half of the butter and the olive oil. Add the Calvados and the thyme and flamb�. Add the remaining butter and finish cooking for 3 to 4 mins. Complete by decorating with the parsley.
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Etag� de veau de Charlevoix aux champignons Portabello, cr�meuse de pommes de Rougemont flamb�es au Calvados (Layered veal and mushroom dish)
Recipe by Christian L�v�que from the Intercontinental in Montreal
400 g of veal fillet
2 Portobello mushrooms
2 teaspoons of vegetable oil
45 g of butter
1 apple cut into squares
2 chopped shallots
30 ml of Calvados Boulard
80 ml of veal stock or demi-glace sauce.
125 ml of fresh cream
250 g of spinach
QS salt and pepper
10 fresh oregano leaves.
Cut the veal fillet into twelve round slices, and salt and pepper these. Slice the mushrooms. Heat up the oil and 15 g of butter in a deep frying pan. Seal the veal for 1 minute on each side (till the meat is pink) and put it to one side. Shallow fry the mushrooms in 15 g of butter and put to 1 side. Add the diced apples and allow them to sweat for 3 minutes. Add the chopped shallots and cook for one minute. Flamb� the mixture in Boulard Calvados. Add the veal stock and the cream, reducing the initial volume by a quarter. Check the seasoning. Shallow fry the spinach leaves in the rest of the butter, adding salt and pepper. On a plate, build up a stack using the Portobello mushrooms, alternating these layers with the veal medallions and the spinach. Possibly decorate with a chanterelle. Pour the sauce around your �tag� de Veau and decorate with fresh oregano.
Chef's tip : As the subtle tastes of apple in Calvados Boulard combines so well with the delicate juices of the meat, it is ideal for use in the preparation of saut�ed white meat.
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Poulet en Cocotte (chicken casserole)
Recipe by Michel Bruneau, from the "La Bourride" restaurant in Caen.
Ingredients and quantity to serve 4 people.
One top quality chicken without giblets
50 g of butter
500 g of apples (rennets)
8 small shallots
10 cl of Calvados Grand Solage from Boulard
Juice of 1 pressed orange
Milled salt and pepper.
Season the inside of the chicken and tie it. In your casserole dish (or in the oven) brown all sides of your chicken with the butter. Cook for 20 minutes turning it and basting. Sprinkle with the Calvados and flamb�. Surround this with cored and peeled apples, cut into eight. Continue cooking slowly, basting often.
Cut the chicken and place it on a plate or dish. Place the apples around the chicken. Cover with the sauce
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Tartes aux pommes de Grand-M�re (Grandma's apple tart)
Ingredients to serve 8 people For the shortcrust pastry :
500 g of flour
150 g of caster sugar
5 egg yolks
300 g of creamed butter
For the tart :
800 g of apples (rennets, boskop)
Lemon juice
10 g of butter
40 g of caster sugar
Juice of 1 orange
50 g of split almonds
+ 40 g of sugar
10 cl of Calvados Grand Solage from Boulard.
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The night before: mix all the ingredients for the shortcrust pastry and leave this to stand.
On the day of cooking: spread out your pastry and place it in a large flan dish, having coated the bottom with butter and sugar. Slice the apples roughly and cook them for 5 minutes in the butter in a frying pan with sugar (40 g). Put the sweetened apples in the tart and cook right away in the oven at 180� for10 minutes. At this point you should add the orange juice and the lemon juice. Sprinkle with almonds and sugar (40 g). Sprinkle with Calvados and complete cooking (20 mins).
Serve while still warm.
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Sorbet granit� � la pomme verte (green apple sorbet)
Recipe from Michel Bruneau of the "La Bourride" restaurant in Caen.
Ingredients to serve 4 people.
4 Granny Smith apples (500 g)
Lemon juice
30 cl of syrup at 30�
(300 g of caster sugar boiled with 30 cl of water)
80 cl of Calvados Grand Solage Boulard.
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The night before: Finely slice your apples which should not be peeled but which should have the core and pips removed. Put them in the freezer for the night sprinkled with lemon juice. On the day of cooking: Pour your warm syrup over the frozen apples. Mix them finely right away and put them away to cool in an ice cream maker. Once the sorbet is ready, serve it "as is" (simply sprinkled with a drop of Calvados), during or at the end of your meal.
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And beside good wines, there also are such "things" like Calvados, P�re Williams, Armagnac, etc
AOMlover From France, joined Jul 2001, 1297 posts, RR: 12 Reply 21, posted (7 years 10 months 4 hours ago) and read 9443 times:
Lol Airbuz, that's funny because when we had a student exchange with an italian highscool at Bologna, all but one italian female students had hairy armpits.
Airbuzz From Canada, joined Jan 2009, 0 posts, RR: 0 Reply 24, posted (7 years 10 months 2 hours ago) and read 9362 times:
Quoting AOMlover (Reply 21): Lol Airbuz, that's funny because when we had a student exchange with an italian highscool at Bologna, all but one italian female students had hairy armpits. Wink
Heheh I was joking about a common stereotype... By the way that girl was at least nice?
25 Airbuzz: All those pics against France make me piss off... Because this is false: And this is true: At least Chirac didn't lie about the Iraq war...
26 AOMlover: Hehe Airbuzz, she was my penfriend, and she was delicious ! lucky me
27 Aloges: No point in trying to tell FATM Republicans a truth they don't like...
28 MauriceB: before someone want's to post it.... please no KLM pictures
29 Spinzels: Can someone explain to me this purported French reputation for cowardice? What does it relate to, and what are some examples of it. Thanks.
30 Garnetpalmetto: Le Sacre Coeur A good Brie Some Calvados The ugliest carrier to ever sail the seas JGPH...errr...Napoleon Monsieur Le President Versailles And, while
32 Spinzels: Really? Let’s just pick a few of your examples, and since I am not cutting and pasting you’ll have to be satisfied with just a few: Actually, the
33 Psa53: I don't have a pic.But I have a link. Oh-La-La! In the 80's and 90's. Beautiful French goddess,Sophie Marceau. http://users.skynet.be/bs246691/ A coup
34 Aloges: It's just a load of bs coming from right-wing Americans who think the French have to be grateful and subservient 'til kingdom come because they were
35 DL021: OK....so we can either take this thread in the humor it was intended for, and the mere title is an invitation to humorous roasting, however some peopl
36 Cfalk: My attitude towards the French was completely neutral until about 15 years ago, when I moved to within a few miles of the French border (Geneva), and
37 Psa53: Then France is Russia(Soviet) in WWII without the short term of Brits/US. The people of Great Britain did get the "Blitz" and pay with ultimate price
38 Cfalk: The Soviets lost some 25 million people in that war. The British losses, while important, were tiny next to that. I think the "Blitz" cost the lives
39 Psa53: I agree the Soviet/Russian nation had to endure unthinkable punishment and their losses were much higher. WW2 is one of my favorite subjects.And kept
40 Spinzels: You can’t help yourself, you criticize my posts for being too serious and off-topic and then in the very next sentence you yourself start addressin
41 Spinzels: CFalk: Just curious, what happened to your original posts #31 and #33...they seem to have disappeared. Thx.
42 DL021: Quoting DL021 (Reply 35): Lets keep it lighthearted instead. bigthumbsup Okay, you first. Hey, I posted photos of sunflowers and deux chevaux...how mu
43 WunalaYann: Will it take a Frog to bring this thread back to its original track (humour, that was)? No probs, je suis là. Ian and Spinzels, you are both right. N
47 Airboeing: Bravo ! and as not a lot of people know, it was inspired from the american declaration of independance of the 4th july 1776 , but it had a larger impa
49 AOMlover: Yes but Airboeing, some would say that the American declaration of Indepedance was inspired by the typically French "esprit des Lumi�res"
50 ME AVN FAN: -> no reason to worry. Look at those nice photos of Eiffel Tower, Arc de Triomphe, Mont St Michel, etc ! Would say it simply is envy. Envy against on
51 Airboeing: Voltaire should be quoted in the first page of every forum in the world : "je combattrai toujours vos idées Monsieur, mais je me ferais tuer pour que
52 Superfly: Gift from France Statue Of Liberty Hot French babes! I am limited in what hot babes I can post because I am at work One of the greatest world leaders;
53 Airboeing: If I remember correct, and I think I do, Great Britain was involved too So, whatever the bashing is between the french and the english, they can do m
54 DL021: "The Concorde (France had the balls and ambition to make it happen unlike Boeing) " They also had the lack of foresight to make it even though it was
55 Superfly: Must you always look at the cost? The Concorde was a huge advancment in civil aviation and I think all of us here at this site would agree. Certain a
57 WunalaYann: Thank you, mate, I almost puked my breakfast. You can't be serious, can you? Mitterrand? A great leader? Even the French have now started to understa
58 Superfly: Correction on my above post about the Concorde. The British input was significatly more than 'little' but it still wouldn't have happened without Fran
59 WunalaYann: Well, the French media have repeatedly leaked the fact that "Mrs" Mitterrand was actually Fidel Castro's mistress. And it is more than just rumours a
60 ME AVN FAN: -> the main problem was that AFTER the Concorde had started flying, many European countries did NOT allow overflying at supersonic-speed but demanded
62 Knoxibus: Errrr, economically and militarilly???? When I look at all the companies in France right now, I remain amazed. How many countries have nuclear powere
63 Fumanchewd: Errr. The trenches to the East of Paris had been moving back and forth with little gain on either side. The German's were overextended, Paris was in
64 DL021: I am remiss in mentioning Moliere (especially Tartuffe) and Voltaire as well as Dumas, both Pere et Fils. The Germans were 60 kilometers from Paris wh
66 NorCal: Probably because the French haven't won a war in a very long time. That picture of the thong is just wrong Grey Goose is good sh*t, probably better t
67 Mdsh00: Logan still hasn't posted his frog picture! I'm tempted.....
68 ME AVN FAN: �- The "cowardice" thing is nonsense. The weakness of the French was usually caused by shoddy organisation and lack of discipline. Sharing this
69 Kilavoud: Every culture has something to bring to mankind. France, just like any other country, has many things to bring. What about the language ? French is su
70 FDXMECH: Check out this French airplane restoration site (especially the SE5A). Magnificent. http://memorial.flight.free.fr/indexuk.html
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