Quote:
Originally Posted by Matou
Bev, I recommend to try olive oil and Japanese white rice vinegar it makes a killer vinaigrette. Actually, Japanese and French cooking often do mingle quite well.
What I do miss from France when I am abroad for a long time (lets say more than a year) is cheese, wine and "saucisson"...
I have never seen washcloth in France but I do not care I use my paws instead  |
Funny you should mention the "saucisson" - one of the things I miss from my time in Germany is the Wurst. There are some good saucissons here, but nothing quite like some of my favorite Würst. Then again, you can't find the good, heavy German breads in France, either. (But they do have them in Luxembourg... which also has all the amazing French pastries, too. Bakeries in Luxembourg are a little bit of heaven!)
What I miss most from France when I'm back in the US is the complete confidence in the food chain we have here. A nurse friend of mine was horrified when I joked about how cooking oysters struck me as a novel idea (we were having fried oysters) - "eating raw shellfish is dangerous!" I'm just so used to being able to eat raw oysters (and so many other good things) with no concerns about getting sick. Lately there have been so many food scares in the US - fruits and vegetables as well as meats.
Cheers,
Bev