White Boudin!

[jmcquown]

I've not been able to find white boudin since I left west TN. Imagine
my surprise, it's now available at Walmart!

https://i.postimg.cc/g2SFTsDg/white-boudin.jpg

I'm going to simmer a couple of them for dinner tonight and package and
freeze the rest for future use. I do hope it is as tasty as I remember.

Jill

[Bryan Simmons]

"Pork, the other white meat."
Pork liver, the *even more disgusting* liver.
>
> Jill

--Bryan

[Sqwertz]

They were never tasty so you shouldn't be disappointed!

First ingredient is rice. Pbbbt!

-sw

[jmcquown]

Hey, it's a fond memory. I may well be disappointed but if so, I simply
won't buy it again. I don't recall the brand that was available in the
stores in the Memphis area.

Jill

[Hank Rogers]

Eat what you want, your majesty. If you listen to the squirt,
he'll have you out gluing quarters on the sidewalks in dataw.

That is surely beneath the dignity of your class.

[bruce bowser]

Every medium-sized urban downtown out in the mid-west should have a French quarter, too bad some don't.

[songbird]

bruce bowser wrote:
...

> Every medium-sized urban downtown out in the mid-west should have a French quarter, too bad some don't.

for a good pastry shop alone it would be worth it, but
i can take an easy pass on the white bourdin.


songbird

[jmcquown]

On 9/9/2023 6:49 PM, songbird wrote:
> bruce bowser wrote:
> ...
>> Every medium-sized urban downtown out in the mid-west should have a French quarter, too bad some don't.
>

Medium-sized urban downtown doesn't apply. Nor does the mid-west.

> for a good pastry shop alone it would be worth it, but
> i can take an easy pass on the white bourdin.
>
>
> songbird

Good thing you don't have to eat it. I'll take a hard pass on pastry shops.

Jill

[Cindy Hamilton]

I'd rather have a good Italian deli (with parking). We have a couple
of good pastry shops.

--
Cindy Hamilton

[bruce bowser]

On Saturday, September 9, 2023 at 4:30:17 PM UTC-7, jmcquown wrote:
> On 9/9/2023 6:49 PM, songbird wrote:
> > bruce bowser wrote:
> > ...
> >> Every medium-sized urban downtown out in the mid-west should have a French quarter, too bad some don't.
>
> Medium-sized urban downtown doesn't apply. Nor does the mid-west.

Kind of a weird response. Anyway, who cares. Now I'm on the East coast since the mid-2002, so I might have lost touch on what part of big cities in the mid-west are French-themed..

> > for a good pastry shop alone it would be worth it, but
> > i can take an easy pass on the white bourdin.
>

I should, too. I'm not supposed to eat beef or pork any more but I still cheat with stuff like that, occasionally.

> Good thing you don't have to eat it. I'll take a hard pass on pastry shops.

No matter what the country, freshly baked is always where the most taste is if you ask me.

[songbird]

Cindy Hamilton wrote:
...

> I'd rather have a good Italian deli (with parking). We have a couple
> of good pastry shops.

i'd also be fine with one of those around here.


songbird

[songbird]

bruce bowser wrote:
...

> No matter what the country, freshly baked is always where the most taste is if you ask me.

for things we can make here at home i'm all in on those
and quite happy with what we bake. there's a few more
labor intensive items that i won't ever make but will
enjoy if i can get them from a decent bakery once in a
while.

some items they try to stock at the grocery stores but
in a few cases they are barely acceptable so i won't get
them any more plus in a few other cases they were actively
vile - if i take a bite and throw out an almost entire
package of any food it's very rare.


songbird

[Cindy Hamilton]

On 2023-09-10, songbird <song...@anthive.com> wrote:
> bruce bowser wrote:
> ...
>> No matter what the country, freshly baked is always where the most taste is if you ask me.
>
> for things we can make here at home i'm all in on those
> and quite happy with what we bake. there's a few more
> labor intensive items that i won't ever make but will
> enjoy if i can get them from a decent bakery once in a
> while.

Baklava, for example.

> some items they try to stock at the grocery stores but
> in a few cases they are barely acceptable so i won't get
> them any more plus in a few other cases they were actively
> vile - if i take a bite and throw out an almost entire
> package of any food it's very rare.

Grocery store baked goods are generally terrible. Too much
vegetable shortening; not enough butter.

--
Cindy Hamilton

[bruce bowser]

I imagine that birthday cake from a high-end restaurant/bakery would definitely taste different than from the local supermarket.

[jmcquown]

On 9/10/2023 10:07 AM, Cindy Hamilton wrote:
> On 2023-09-10, songbird <song...@anthive.com> wrote:
>> bruce bowser wrote:
>> ...
>>> No matter what the country, freshly baked is always where the most taste is if you ask me.
>>
>> for things we can make here at home i'm all in on those
>> and quite happy with what we bake. there's a few more
>> labor intensive items that i won't ever make but will
>> enjoy if i can get them from a decent bakery once in a
>> while.
>
> Baklava, for example.
>

Oddly enough, when I lived in Memphis there was a gas station across the
street from my apartment that sold fresh Baklava. The owners were
Greek. I'm not much into sweets but this was outstanding. :)

Jill

[jmcquown]

You seem to be fine with canned Spaghettio's so I don't put much stock
in your recommedations.

Jill

[bruce bowser]

I had spaghettios when I was young. The brand I liked was Franco American.

[Bryan Simmons]

You are in competition with Songbird for most plebeian tastes.

--Bryan

[bruce bowser]

No comparing canned-food with plebian.

[Bryan Simmons]

Is canned plebeian anything like canned menudo?
Better ask Jill.

--Bryan

[Dave Smith]

On 2023-09-10 10:07 a.m., Cindy Hamilton wrote:

>> some items they try to stock at the grocery stores but
>> in a few cases they are barely acceptable so i won't get
>> them any more plus in a few other cases they were actively
>> vile - if i take a bite and throw out an almost entire
>> package of any food it's very rare.
>
> Grocery store baked goods are generally terrible. Too much
> vegetable shortening; not enough butter.
>

Baklava isn't hard to make. I have made it several times. You need to
melt some butter and chop the nuts for the filling. Working with phyllo
is intimidating for a lot of people but it's not really difficult. You
just need to be organized and work quickly. Keep the dough covered with
a damp cloth. Take a sheet, lay it in a pan and brush with butter.
Repeat a few times, spread the nut filling, then add more sheets of
phyllo. If a pieces tears a bit just leave it. No one will notice. Slice
into serving size squares or triangle.


While it is cooking you make a syrup. The syrup gets poured over the
baklava when it comes out of the oven. Let it cool and it's ready to go.

I occasionally make a Greek dessert that is similar to but, I think,
better than baklava. Galaktoboureko has the bottom and top layers of
phyllo but is filled with a thick sweet custard fortified with semolina,
and it is also doused with syrup. I only make it if there are going to
be enough people to finish it up because it doesn't keep.

[Cindy Hamilton]

I can't be bothered anymore to make a batch of chocolate chip cookies,
let along ass around with phyllo. There are enough Middle Eastern
bakeries around here that I never have to make baklava.

Besides, what would I do with it? Two elderly people don't need a
whole pan of baklava.

--
Cindy Hamilton

[Bryan Simmons]

Six elderly people don't need a whole pan of baklava.
>
> --
> Cindy Hamilton

--Bryan

[dsi1]

We have a lot of French style bakeries on this rock. They're not really French, they're Japanese French style bakeries. That's a little strange - or is it?

https://www.yelp.com/biz_photos/85-c-bakery-cafe-ala-moana-honolulu

[Bruce]

Apparently, French cuisine is highly regarded in Japan. France and
Japan are much more into food quality than... (fill in the country
you'd like to put down).

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[songbird]

jmcquown wrote:
> On 9/10/2023 9:05 AM, songbird wrote:
>> Cindy Hamilton wrote:
>> ...
>>> I'd rather have a good Italian deli (with parking). We have a couple
>>> of good pastry shops.
>>
>> i'd also be fine with one of those around here.
>

> You seem to be fine with canned Spaghettio's so I don't put much stock
> in your recommedations.

sometimes food is just fuel. i don't get hung up on
what form it might be as long as it doesn't play havoc
on my intestines. white pepper and black pepper do
tend to mess me up - yet i can eat hot peppers and
other forms of chili just fine.


songbird

[songbird]

Cindy Hamilton wrote:
> On 2023-09-10, songbird <song...@anthive.com> wrote:
>> bruce bowser wrote:
>> ...
>>> No matter what the country, freshly baked is always where the most taste is if you ask me.
>>
>> for things we can make here at home i'm all in on those
>> and quite happy with what we bake. there's a few more
>> labor intensive items that i won't ever make but will
>> enjoy if i can get them from a decent bakery once in a
>> while.
>
> Baklava, for example.

yes, that's one of them. :)

>> some items they try to stock at the grocery stores but
>> in a few cases they are barely acceptable so i won't get
>> them any more plus in a few other cases they were actively
>> vile - if i take a bite and throw out an almost entire
>> package of any food it's very rare.
>
> Grocery store baked goods are generally terrible. Too much
> vegetable shortening; not enough butter.

these particular vile things were made by some bakery and
packaged and labelled to be resold so they were not grocery
store baked or prepped.

the local small town grocery store bakery does a pretty
good job. i'll enjoy their plain cake donuts once in a
while.


songbird

[dsi1]

Our friend recently died because her guts stopped working. It's quite a horrible thing. There's not much that can be done, if your guts stop working. It's like a death sentence. In the end, she was just another person killed by the Sacklers.

https://www.youtube.com/watch?v=24-YonhNS0Y

[cshenk]

Why? Very few French made past the missisippi...

[cshenk]

I wouldn't even bother with the window display.

[Ed P]

I lived my first 35 years in Philadelphia. There were Italian areas,
Polish, German, Irish, Blacks, Jewish, but nothing for the French.

[songbird]

Ed P wrote:
...
> I lived my first 35 years in Philadelphia. There were Italian areas,
> Polish, German, Irish, Blacks, Jewish, but nothing for the French.

blimey!


songbird

[Janet]

In article <6vtLM.204752$PlBb....@fx42.iad>,
e...@snet.xxx says...

Is that because Philadelphia isn't in the mid-west?

Janet UK

[Ed Pawlowski]

Well, you could get French Fries? Does that count?

Philly had great ethnic areas where you can find both restaurants and
grocery/bakery stores. Polish rye bread from Szypulas was right out of
the oven while you were waiting in line on Saturday morning.

You want Italian? within a mile either way, DiNofa, Vecchione, or
Ginos. Dozens more in the city.

The 9th Street Italian Market was a half day trip to visit all the
stores. Fresh? Pick out a chicken or rabbit and in 15 minutes it goes
from cage to your shopping bag.

You want cheese?
https://dibruno.com/italian-market/

[Ed Pawlowski]

Nah, they probably sent the French down to Louisiana. Maybe they were
just not wanted.

[Dave Smith]

Most of the French who ended up in Louisiana had been booted out of
Acadia (now Nova Scotia) because they kept fighting with the British
Colonies that later became the US.

[Cindy Hamilton]

We had French in Michigan, but we turfed them out. Possibly six
feet under the turf.

Actually, an estimated 5.17% of Michigan residents have some French
ancestry.
https://uscanadainfo.com/french-ancestry-in-america

Doesn't mean we want their mucky oversauced food.

And by the way: the Midwest doesn't start at the Mississippi. It
starts at Ohio's eastern border.

--
Cindy Hamilton

[bruce bowser]

Yeah, what I was roughly getting at was that at every college or university west of the original 13 colonies, you have big French language oriented programs, especially all around the Mississippi River region. So, the nearby big liberal urban areas could have French-themed parts of the city (or Spanish or Mexican-themed.parts of town).

[bruce bowser]

ds1, look. To be fair, yes. Such is horrible, such is life. I agree. But, my question amidst all that would then, be: At birth, didn't mom keep saying something about fruits, dairy and vegetables? ... fruits, dairy and vegetables? ... fruits, dairy and vegetables? ...
It comes a time in a person's life when they gotta stop hanging out in fast-food garbage, liquor and smoke shops and finally just go veggie/dairy and ditch everything else. We all remember our folks emphasizing this when we were kids.

But, we still feel for those who can't quite comply.

[Bruce]

On Mon, 11 Sep 2023 10:27:54 -0400, Ed Pawlowski <e...@snet.xxx> wrote:

>On 9/10/2023 10:46 PM, songbird wrote:
>> Ed P wrote:
>> ...
>>> I lived my first 35 years in Philadelphia. There were Italian areas,
>>> Polish, German, Irish, Blacks, Jewish, but nothing for the French.
>>
>> blimey!
>>
>>
>> songbird
>
>Well, you could get French Fries? Does that count?

America's biggest symbol, the statue of liberty, is French.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

<https://www.youtube.com/watch?v=XZYZz0Epsw0>

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

You probably never had French food, since you never leave Ann Arbor.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[songbird]

Bruce wrote:
...

> You probably never had French food, since you never leave Ann Arbor.

well i managed to have French food in Saginaw as a
young kid once... i mean at a French restaurant. i
don't know how high ranked it was on the stars or
whatever scale you'd want to use, but the food was
edible and i didn't get sick from it. i don't know
if their are any French style restaurants around
there now. hmm, some place called French Quarters
but it is classified as Cajun...


songbird

[Bruce]

On Mon, 11 Sep 2023 21:23:01 -0400, songbird <song...@anthive.com>
wrote:

I think French cuisine is, without serious competition, the best
European cuisine. All the competition comes from Asia.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[dsi1]

This has nothing to do with nutrition. It has everything to do with greed and making money by dealing in heroin legally. The people selling Oxycontin knew that they were killing people but they were making a lot of money so they never thought much about it. That's the breaks.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2622774/

[Leonard Blaisdell]

On 2023-09-10, Bruce <Br...@invalid.invalid> wrote:

> Apparently, French cuisine is highly regarded in Japan. France and
> Japan are much more into food quality than... (fill in the country
> you'd like to put down).

Another ethnic joke! I liked the last one.

[Bruce]

On 12 Sep 2023 06:45:12 GMT, Leonard Blaisdell

Belgian jokes used to be a big thing in the Netherlands. How many
Belgians does it take to change a light bulb? Five. One to stand on
the chair and hold the light bulb, and four to turn the chair around.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Leonard Blaisdell]

On 2023-09-12, Bruce <Br...@invalid.invalid> wrote:

> Belgian jokes used to be a big thing in the Netherlands. How many
> Belgians does it take to change a light bulb? Five. One to stand on
> the chair and hold the light bulb, and four to turn the chair around.

That was a Polish joke over here. Sorry, Ed. :(

[Bruce]

On 12 Sep 2023 07:15:10 GMT, Leonard Blaisdell

A Belgian sees a thermos in a shop and asks the saleswoman what it's
for. "Everything you put in cold, stays cold and everything you put in
hot, stays hot", the woman says. The Belgian buys the thermos and
brings it to work the next day. His colleagues ask what he put in it.
He says "2 cups of coffee and an ice cream."

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Leonard Blaisdell]

On 2023-09-12, Bruce <Br...@invalid.invalid> wrote:

> A Belgian sees a thermos in a shop and asks the saleswoman what it's
> for. "Everything you put in cold, stays cold and everything you put in
> hot, stays hot", the woman says. The Belgian buys the thermos and
> brings it to work the next day. His colleagues ask what he put in it.
> He says "2 cups of coffee and an ice cream."

I hadn't heard that one. :) Look at the time! Goodnight.

[Bruce]

On 12 Sep 2023 07:55:40 GMT, Leonard Blaisdell

Goodnight.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[songbird]

Bruce wrote:
...
> Goodnight.

"Goodnight John Boy!"


songbird (except it is morning now here

[Dave Smith]

Then there was the variation of that one.... How many feminists does it
take to change a light bulb? ...... Nine. One to change the bulb and 8
to write about it.

[Janet]

In article <vvZLM.21719$PtYa....@fx16.iad>,
adavid...@sympatico.ca says...

> Then there was the variation of that one.... How many feminists does it
> take to change a light bulb? ...... Nine. One to change the bulb and 8
> to write about it.

How many real men does it take to change a light bulb?
None. Real men aren't afraid of the dark.

Janet UK

[bruce bowser]

More like how many real woman can figure out how to look hot, without men telling her how!! That's what the real question is.

[Bruce]

A Belgian drives into a street full of police. He asks what's going
on. "We're looking for a serial murderer." The Belgian wishes the
police good luck. But twenty minutes later he's back. He opens his
window and says to the police man "Ok, I'll do it."

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Michael Trew]

On 9/11/2023 11:02 AM, Cindy Hamilton wrote:
>
> And by the way: the Midwest doesn't start at the Mississippi. It
> starts at Ohio's eastern border.

Such confusion when one lives minutes from the border of PA, OH, and
WV... Am I in the south, east coast, or mid-west?? LOL, it can be an
odd combination of all of the above.

[Cindy Hamilton]

On 2023-09-12, Michael Trew <michae...@att.net> wrote:
> On 9/11/2023 11:02 AM, Cindy Hamilton wrote:
>>
>> And by the way: the Midwest doesn't start at the Mississippi. It
>> starts at Ohio's eastern border.
>
> Such confusion when one lives minutes from the border of PA, OH, and
> WV... Am I in the south, east coast, or mid-west??

You can't tell what state you're in?

> LOL, it can be an
> odd combination of all of the above.

Never a combination, unless you're somehow standing in the middle of
the Ohio River with each foot and some other appendage in a different
state.

--
Cindy Hamilton

[Michael Trew]

You take things so literally. ;) I meant the culture... There isn't a
"hard stop" right at the state line... things blend.

On a related note: Last October, I was in Missouri, Oklahoma, and
Kansas all at the same time. There is a little unmarked dirt road,
right before the Injun Casino on the OK side, with a monument at the
end. There is a penny on the ground in concrete to mark the corner, so
you can step in all three states with the same foot. To make sure I was
actually in all three states (in the case that the survey was off), I
took a lap around the premise... heh. I think the separate building
right across the Kansas border was to sell cheaper cigarettes or alcohol.

[bruce bowser]

I don't know. Outside of Colorado and Illinois (Chicago), its easy to wonder what else goes on that part of the country? Except for gimmicks involving stuff about three or four-states all meeting in the same place, etc..

[dsi1]

To be extra safe, you should have taken a lap of a big radius. 5 miles maybe? I have heard of maps being changed to make surveys that don't quite meet up. Do we really need 50 states at all?

http://www.perno.com/hg/maps/art/38%20states%2002.jpg

[cshenk]

Ed P wrote:

> On 9/10/2023 7:46 PM, cshenk wrote:
> > bruce bowser wrote:
> >
> > > On Friday, September 8, 2023 at 5:17:14 PM UTC-4, jmcquown wrote:
> > > > On 9/8/2023 1:35 PM, Sqwertz wrote:
> > > > > On Fri, 8 Sep 2023 09:59:11 -0400, jmcquown wrote:
> > > > >
> > > > > > I've not been able to find white boudin since I left west
> > > > > > TN.
> >>>Imagine >> my surprise, it's now available at Walmart!
> > > > > >
> > > > > > https://i.postimg.cc/g2SFTsDg/white-boudin.jpg
> > > > > >
> > > > > > I'm going to simmer a couple of them for dinner tonight and
> >>>package and >> freeze the rest for future use. I do hope it is as
> > > > tasty as I remember.
> > > > >
> > > > > They were never tasty so you shouldn't be disappointed!
> > > > >
> > > > > First ingredient is rice. Pbbbt!
> > > > >
> > > > > -sw
> > > > Hey, it's a fond memory. I may well be disappointed but if so, I
> > > > simply won't buy it again. I don't recall the brand that was
> > > > available in the stores in the Memphis area.
> > >
> > > Every medium-sized urban downtown out in the mid-west should have
> > > a French quarter, too bad some don't.
> >
> > Why? Very few French made past the missisippi...
>
> I lived my first 35 years in Philadelphia. There were Italian areas,
> Polish, German, Irish, Blacks, Jewish, but nothing for the French.

Not here either but New Orleans and Quebec got plenty. Just not a big
footprint in the USA overall.

[cshenk]

Bruce wrote:

> On Mon, 11 Sep 2023 10:27:54 -0400, Ed Pawlowski <e...@snet.xxx> wrote:
>
> > On 9/10/2023 10:46 PM, songbird wrote:
> >> Ed P wrote:
> >> ...
> >>> I lived my first 35 years in Philadelphia. There were Italian
> areas, >>> Polish, German, Irish, Blacks, Jewish, but nothing for the
> French. >>
> >> blimey!
> >>
> >>
> >> songbird
> >
> > Well, you could get French Fries? Does that count?
>
> America's biggest symbol, the statue of liberty, is French.

We know that the status came france Bruce. Be real, you missed the
point. French cooking overall, had little effect on us other than
Julia Child and the New Orleans Cajuns.

[Dave Smith]

That may explain the misuse of the term "au jus".

[Bruce]

Mayo is French, French fries are Belgian/French/Dutch, French cheeses,
"au jus", bechamel is French, aioli is French, tartar sauce is French.
French food concepts have become so internationally engrained that you
don't even realise it anymore.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[songbird]

Bruce wrote:
...

> Mayo is French, French fries are Belgian/French/Dutch, French cheeses,
> "au jus", bechamel is French, aioli is French, tartar sauce is French.
> French food concepts have become so internationally engrained that you
> don't even realise it anymore.

other than mayo and tartar sauce the rest of what you
list is hardly used or eaten here.

are "cream of [X] soup"s particularly French? to me
they aren't.


songbird

[Bruce]

On Sat, 16 Sep 2023 06:06:47 -0400, songbird <song...@anthive.com>
wrote:

I don't know. "Gratin" dishes then? Western cooking is very French
based or watered down French based, whether we realise it or not. It's
a good thing too. Otherwise you'd be eating mushy peas half the time.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Janet]

In article <Gv5NM.33212$i63e...@fx02.iad>,
adavid...@sympatico.ca says...

and "maitre D" and "a la mode"

Janet

[songbird]

Bruce wrote:
>songbird wrote:
...

>> are "cream of [X] soup"s particularly French? to me
>>they aren't.
>>
> I don't know. "Gratin" dishes then?

we don't normally have things like that. made perhaps
once or twice a year. ham and potatoes.

> Western cooking is very French
> based or watered down French based, whether we realise it or not. It's
> a good thing too. Otherwise you'd be eating mushy peas half the time.

not likely.


songbird

[Cindy Hamilton]

On 2023-09-16, songbird <song...@anthive.com> wrote:
> Bruce wrote:
> ...
>> Mayo is French, French fries are Belgian/French/Dutch, French cheeses,
>> "au jus", bechamel is French, aioli is French, tartar sauce is French.
>> French food concepts have become so internationally engrained that you
>> don't even realise it anymore.
>
> other than mayo and tartar sauce the rest of what you
> list is hardly used or eaten here.

"Here" being your house? The gravy for biscuits and gravy is based on
bechamel. aioli is garlic mayo made with olive oil. All of those terms
are in use in the U.S. on a daily basis.

"Chipotle aioli" certainly isn't French. (Arguably, it's not
aioli, but now we're splitting hairs.)

> are "cream of [X] soup"s particularly French? to me
> they aren't.

Yes. Cream soups are French.

-
Cindy Hamilton

[Cindy Hamilton]

On 2023-09-16, songbird <song...@anthive.com> wrote:

> Bruce wrote:
>>songbird wrote:
> ...
>>> are "cream of [X] soup"s particularly French? to me
>>>they aren't.
>>>
>> I don't know. "Gratin" dishes then?
>
> we don't normally have things like that. made perhaps
> once or twice a year. ham and potatoes.

"We"? You and your mother, perhaps. Gratins are eaten all over
the country on a daily basis.

>> Western cooking is very French
>> based or watered down French based, whether we realise it or not. It's
>> a good thing too. Otherwise you'd be eating mushy peas half the time.
>
> not likely.

Depends on your heritage. Mushy peas were handed down to us from
Medieval British cooking. They are mature garden peas, left to
mature and dry on the vine. Then soaked and cooked as for any
other dried legume.

--
Cindy Hamilton

[Dave Smith]

We can add "entree" to the list.

[Cindy Hamilton]

Meh.

"The word “entrée” was imported from France to the United States at the
end of the 19th century, by French chefs in chic New York restaurants.
At the time, meals were often comprised of up to 15 courses. The entrée
came between the fish course and the roast, the roast being the most
substantial part of the meal."
https://frenchly.us/americans-call-main-course-entree

It makes just as much sense to call the main course the "entree"
as to call the appetizer course the "entree". Maybe more sense:
https://setupmyhotel.com/train-my-hotel-staff/f-and-b/387-french-menu-with-examples.html

--
Cindy Hamilton

[bruce bowser]

Eating courses separately might help with all things digestive.

[Janet]

In article <jgiNM.11208$JX2f...@fx13.iad>,
adavid...@sympatico.ca says...

going for gold with "bullion"

Janet UK

[Hank Rogers]

I hear the french now have faucets in their commodes to wash
off the shit hanging from their asses.

[cshenk]

Still missing the point. Possibly deliberately. Our foods come from
all over the world. You get bits of everything here. 'French fries'
aren't from France anyway. Belgians coined that term.

The French footprint here is minimal. We generally like 'bolder
tastes' as a nation. Our versions of 'French cooking' tend to be
highly fusioned with other countries so think cajun and creole if you
genuinely want to understand us. It's called a mixing pot for good
reason.

[cshenk]

Bruce, our midwestern foods aren't French unless you want to pretend
meat and potatoes are 'French'.

[Dave Smith]

cshenk + "Bruce" = two morons.

[Bruce]

On Tue, 19 Sep 2023 21:44:16 +0000, "cshenk"

<csh...@virginia-beach.net> wrote:

>Bruce wrote:
>
>> On Fri, 15 Sep 2023 23:05:30 +0000, "cshenk"
>> <csh...@virginia-beach.net> wrote:
>>
>> > We know that the status came france Bruce. Be real, you missed the
>> > point. French cooking overall, had little effect on us other than
>> > Julia Child and the New Orleans Cajuns.
>>
>> Mayo is French, French fries are Belgian/French/Dutch, French cheeses,
>> "au jus", bechamel is French, aioli is French, tartar sauce is French.
>> French food concepts have become so internationally engrained that you
>> don't even realise it anymore.
>
>Still missing the point. Possibly deliberately.

Huh?

>Our foods come from all over the world. You get bits of everything here. 'French fries'
>aren't from France anyway. Belgians coined that term.

Americans coined that term.

>The French footprint here is minimal.

It's very big. You don't even realise how big.

> We generally like 'bolder tastes' as a nation.

You mean more sugar and more fat. I don't call that bold. I call that
childish.

> Our versions of 'French cooking' tend to be
>highly fusioned with other countries so think cajun and creole if you
>genuinely want to understand us. It's called a mixing pot for good
>reason.

You're not the only mixing pot. And very few white Americans eat cajun
and creole food on a regular basis.

You get the award for putting as many falsehoods as possible in one
post. Maybe you did it "deliberately".

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

I didn't say your food is French. I said French cuisine has a big
influence on the western cuisines, including American.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

Dave Smith = narrow minded bigot.

Fun game, this is.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[cshenk]

Bruce wrote:

> On Tue, 19 Sep 2023 21:44:16 +0000, "cshenk"
> <csh...@virginia-beach.net> wrote:
>
> > Bruce wrote:
> >
> >> On Fri, 15 Sep 2023 23:05:30 +0000, "cshenk"
> >> <csh...@virginia-beach.net> wrote:
> >>
> >> > We know that the status came france Bruce. Be real, you missed
> the >> > point. French cooking overall, had little effect on us
> other than >> > Julia Child and the New Orleans Cajuns.
> >>
> >> Mayo is French, French fries are Belgian/French/Dutch, French
> cheeses, >> "au jus", bechamel is French, aioli is French, tartar
> sauce is French. >> French food concepts have become so
> internationally engrained that you >> don't even realise it anymore.
> >
> > Still missing the point. Possibly deliberately.
>
> Huh?
>
> > Our foods come from all over the world. You get bits of everything
> > here. 'French fries' aren't from France anyway. Belgians coined
> > that term.
>
> Americans coined that term.
>
> > The French footprint here is minimal.
>
> It's very big. You don't even realise how big.

Pretending doesn't fix it.

>
> > We generally like 'bolder tastes' as a nation.
>
> You mean more sugar and more fat. I don't call that bold. I call that
> childish.

Chiles, spices= bolder. Think Tex-Mex. German sausages with mustard
and sourkraut, enhanced with chile peppers. Rubins on rye with mustard
or horseradish and melted swiss cheese.

> > Our versions of 'French cooking' tend to be
> > highly fusioned with other countries so think cajun and creole if
> > you genuinely want to understand us. It's called a mixing pot for
> > good reason.
>
> You're not the only mixing pot. And very few white Americans eat cajun
> and creole food on a regular basis.

Says you from far away? Here you see only a few bits and we don't show
every cuisine because there aren't that many of us. Personally I make
something that is cajun at least once a month (or close, I have to
dummy down the spices for Don now as his system lost some tolerances
there with age).

> You get the award for putting as many falsehoods as possible in one
> post. Maybe you did it "deliberately".

Negative. You seem to think all casseroles are French. Nope, we just
borrowed the name for a baked dish. Sure, some are close to French
cheese gratins but we were doing them with the native potatoes,
exported to Europe and elsewhere. We cook with dishes sourced all over
the world.

Australia is also a bit of a melting pot but younger at it.

[Bruce]

On Tue, 19 Sep 2023 23:12:21 +0000, "cshenk"

<csh...@virginia-beach.net> wrote:

>Bruce wrote:
>
>> > Our foods come from all over the world. You get bits of everything
>> > here. 'French fries' aren't from France anyway. Belgians coined
>> > that term.
>>
>> Americans coined that term.
>>
>> > The French footprint here is minimal.
>>
>> It's very big. You don't even realise how big.
>
>Pretending doesn't fix it.
>
>>
>> > We generally like 'bolder tastes' as a nation.
>>
>> You mean more sugar and more fat. I don't call that bold. I call that
>> childish.
>
>Chiles, spices= bolder. Think Tex-Mex. German sausages with mustard
>and sourkraut, enhanced with chile peppers. Rubins on rye with mustard
>or horseradish and melted swiss cheese.

I never said that there no other influences than French in American
cooking.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Janet]

In article <sP-
cnTi9ssati5f4n...@giganews.com>,
csh...@virginia-beach.net says...

No, Belgians did not give them an English name.
Americans did that.

Janet UK

[Janet]

In article
<dLacnXiuhvBIt5f4...@giganews.com>,
csh...@virginia-beach.net says...

>
> Negative. You seem to think all casseroles are French.

Nobody suggested that. You must have misread, again.

> Nope, we just
> borrowed the name for a baked dish.

Just Americans getting borrowed French wrong again.

In French, casserole = a metal saucepan not used for
baked dishes.

Janet UK

[Bryan Simmons]

John would appreciate that. He claims to like his
assholes clean, but what about Bruce?

--Bryan

[Mike Duffy]

But it's the Japanese who have really gone high tech.

Most models have warm spray, some with 'rear camera' view.

[bruce bowser]

In Montréal, they pretend that pommes de terre et viande are French all the time.

[Hank Rogers]

Master bruce would abhor such devices, almost as much as Lume
ass deodorants.

[bruce bowser]

And folk have been frying veggies in hot oil way, way, WAY, WAYYY before then, too.

[cshenk]

Yes. No one can claim to have originated the method. Just like baking
foods in a container. It was done in Sumer, UR and so on. The Romans
had communal ovens to bake in.

[Bruce]

Cavemen invented barbecue.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>