Chancellor Of The Duchy Of Besses O' Th' Barn And

Donna Evleth <[email protected]> wrote:

[]
    > David, my problem is not supermarkets, it's restaurants. Here in France, at
    > the end of the meal with ourselves and friends, they order the dessert, I
    > order the cheese, and I am happy. In the US, they order the dessert, I
    > order nothing, because I can't, and I sit there watching them eat.

No- I realised that. What I'm saying is that it's not uncommon to find
_restaurants_ that will give you a cheese plate. It will depend on the
type of restaurant- you wouldn't expect one in a chinese, japanese, or
indian restaurant, obviously. Nor might you expect one in a diner.
Italian, French, and the ubiquitous 'international cuisine' type of
place- absolutely. Like I said- often not the choice you might expect in
France.

    > The only good part is that in most cases, the size of portions in US
    > restaurants takes care of the problem. When I get there, I am no longer
    > hungry. But there are a few occasions when not being able to have the
    > special dessert, and not having any other compensation, hurts.

I appreciate that. Out of interest, have you asked them if they could do
something for you? Some places can be quite accomodating.

--
David Horne- www.davidhorne.net
usenet (at) davidhorne (dot) co (dot) uk

Earl Evleth

On 22/07/05 17:53, in article [email protected],
"Mxsmanic" <[email protected]> wrote:

    > PJ O'Donovan writes:
    >
    >> If Cheval is so good, why is it no longer on the menus?
    >
    > French people don't really like horsemeat any more than anyone else in
    > the West. Horsemeat butchers are in decline. A few people still buy
    > it. Some people buy it for their dogs. I don't know of any
    > restaurants serving it, but I'm sure there must be a few in a city as
    > large as Paris.

It went out about 15 years ago. The triperies also have largely evaporated
to the organ meat consumption is in decline.

Horse meat has a rich deep red character since the animal moves around more
than the ---- cow. That redness is due to myogloblin, which is a muscular
oxygen transport protein. I suspect that a section of Lance Armstrong's
thigh has the same color as a good quality horse meat.

Horse meat is without fat, not relatively pike and marbled with fat like
"cow".

We use to have it cut about a half-inch thick, then marinate it 24 hours
in soy sauce and quickly grill it, teriyaki style. That was better tasting
than beef.

One thing the helped kill its consumption years ago, was a late 1970
incident in which horses were imported uncontrol from the USA. Several
of these animals were experimentally infect with triganosis, about
a half dozen French became ill and several died. Basically horse was not
raised to eat so the source is the problem.

Earl Evleth

On 22/07/05 18:49, in article [email protected],
"Martin" <[email protected]> wrote:

    > I never found any good cheese in the USA. Did I miss something or have
    > things improved?


Regionally dependent. Whatever, it is not generally a restaurant thing.

You can find speciality productions of cheeses which are done by Europeans
settling in the US. So you can find goat cheeses but more than likely
there is a European behind each one or some American influenced
by a European product.

If you google "goat cheeses" USA, you'll get 50,000 hits. If you
concentrate on any particular state, you'll get somebody who does
Goat cheese,

Just grabbing on by change, from Alabama (nearly PJ's grounds) you get

****

I grabbed and ran from this item at
http://www.igourmet.com/shoppe/shopp...t&gourmet=chee
se



Alabama: Belle Chevre

Handmade by Liz and Tom Parnell since 1989, both in their seventies,
Fromagerie Belle came about after Liz returned from a trip to France where
she acquired a passion for goat cheese. When she couldn't find any at home,
she learned how to make it for herself, opening Alabama's first goat cheese
dairy. The Parnells' milk comes from 120 goats that are milked exclusively
for them. Liz rolls her cheese into logs by hand and ages them from ten
days to two weeks (depending on the weather and how much water the goats
have been drinking). This multiple award-winning chevre has been served at
the White House, at the base of Mount Everest and on Antarctica. Belle
Chevre is an artisan cheese with a taste and texture that reflects the case
with which it was made. Enjoy it on French bread or over a toasted bagel.
National award winner from the American Cheese Society.

Gold medal award winner from the American Dairy Goat Association.


*****
Note that the standard is "French". However, it is possible
that well cared for the product could be better than usually found
in France. This goes for wines these days, why not cheeses?
Nobody has a monopoly on this.

Earl Evleth

On 22/07/05 19:02, in article [email protected], "??"
<[email protected]> wrote:

    >> No doubt, but God would have given Americans taste buds if He
    >> thought they deserved good food. The French are God's chosen
    >> people in that regard.
    >>
    >>
    > I'm presuming that the acquisition of taste buds is environmental and not
    > genetic? ;-)

I think the taste buds are GRANTED if God decides you are deserving. I
qualified.

He granted me taste buds but did not deliver in the BMW I prayed for.

Martin

On Fri, 22 Jul 2005 19:46:48 +0200, Earl Evleth <[email protected]>
wrote:

    >On 22/07/05 19:02, in article [email protected], "??"
    ><[email protected]> wrote:
    >>> No doubt, but God would have given Americans taste buds if He
    >>> thought they deserved good food. The French are God's chosen
    >>> people in that regard.
    >>>
    >>>
    >> I'm presuming that the acquisition of taste buds is environmental and not
    >> genetic? ;-)
    >I think the taste buds are GRANTED if God decides you are deserving. I
    >qualified.
    >He granted me taste buds but did not deliver in the BMW I prayed for.

God drives a 2CV in France.
--
Martin

Chancellor Of The Duchy Of Besses O' Th' Barn And

Martin <[email protected]> wrote:

    > On Fri, 22 Jul 2005 18:07:44 +0100, [email protected]
    > (chancellor of the duchy of besses o' th' barn and prestwich tesco)
    > wrote:
    >
    > >Martin <[email protected]> wrote:
    > >
    > >[]
    > >> It's not even England. Odd that they can't make decent cheese when
    > >> parts are dairy producers.
    > >
    > >You mean the US or UK? In the case of the former, I suspect demand is
    > >the key, and there seems to be a growing market for it in recent years.
    >
    > I meant the USA. English cheese is good.

Yes- I like it too.

--
David Horne- www.davidhorne.net
usenet (at) davidhorne (dot) co (dot) uk

PJ O'Donovan

<You mentioned on another group that your wife has a "craving for
sugar"
and initially had a problem adjusting to being diabetic with regard
to controlling her foods.
Earl Evleth>

I don't know where you got that idea. Like many diabetics she may crave
the poison that could destroy her but rarely touches it and when she
does then limits herself to a couple of teaspoons while I consume the
rest. From the very beginning she has always been careful about her
diet.

She was diagnosed with type 1 30 years ago and her sugars were not
under control for some of those years because the home testing
technology was not availabale in those early years. Maybe
that is what made you go off half cocked again.

<Now that problem is not due on the nation
you are traveling in.
Earl Evleth>

When we travel to Europe we have to plan accordingly to accommodate the
different conditions facing diabetics there.

Karen Selwyn

chancellor of the duchy of besses o' th' barn and prestwich tesco wrote:
    >
    > You mean the US or UK? In the case of the former, I suspect demand is
    > the key, and there seems to be a growing market for it in recent years.

Wisconsin's Maytag Blue cheese and virtually all the cheeses from Coach
Farms in NY are examples of the growing commitment to artisanal cheese
made in the US. I don't know about the availability of European-quality
cheese in the whole of the US; it's a mighty big country, after all. But
US-made quality cheese is available in the markets and many
restaurants in major cities from coast to coast.

Karen Selwyn

PJ O'Donovan

< I should think that a candy bar would be more useful than peanut
butter, since you need a serious glucose load rapidly to correct
hypoglycemia (and hyperglycemia is much less risky, as blood glucose
must really skyrocket to produce acute symptoms).
MXS>

She is lucky in that she begins to feel symptoms coming on when she
gets in the lo 90's. I,ve used candy bars and also regular coke to snap
her out of it on occassion. Sometimes I know before she does based on
mood changes and restlessness at night in bed.

<<Hypoglycemia occurs when your blood glucose drops too low-usually
less than 80 mg.
PJ>>

<I've had blood glucose at half that level with no trouble.
MX>

No two diabetics are the same. We got back from Honolulu in January
flying straight through to Atlanta.She was exhausted after arrival and
her sugar crashed to 52 requiring IV and hospitalization.
That's the lowest I remember.

Karen Selwyn

Donna Evleth wrote:
    >
    > David, my problem is not supermarkets, it's restaurants. Here in France, at
    > the end of the meal with ourselves and friends, they order the dessert, I
    > order the cheese, and I am happy. In the US, they order the dessert, I
    > order nothing, because I can't, and I sit there watching them eat.

Can you eat fruit? There's not a restaurant in the US that won't serve
you a portion of unadorned fresh fruit if you ask. The fruit may not be
on the menu, but if there's fruit mentioned anywhere on the menu -- as
garnish or as an ingredient -- you can be sure that same fruit can be
served as a dessert.

Karen Selwyn

PJ O'Donovan

<<Sehr gut Deutsch>>

<"Sehr gutes Deutsch>

Never did learn to decline adjectives. I just mumble when I speak it.

Stanislas de Kertanguy

PJ O'Donovan <[email protected]> wrote:

    > If Cheval is so good, why is it no longer on the menus?

Cheval used to be a "meat-for-the-poor". Until 20-25 years or so,
beef was quite expensive for a majority of people, and horse meat was
much more affordable. It was rare, though, to find some in restaurants,
unelss you'd go to popular restaurants which tend to disappear quickly.

However you can still find horse meat on markets and at butchers, and
even in supermarkets. I find it very tasty.


Stanislas


--
inversez "kertanguy" et "de" pour me joindre

Stanislas de Kertanguy

Earl Evleth <[email protected]> wrote:

    > One thing the helped kill its consumption years ago, was a late 1970
    > incident in which horses were imported uncontrol from the USA. Several
    > of these animals were experimentally infect with triganosis, about
    > a half dozen French became ill and several died. Basically horse was not
    > raised to eat so the source is the problem.

Hello,

Most dead horses still end up in food, I think - given it's very
difficult to bury a horse. But it ends up in pet food...

--
inversez "kertanguy" et "de" pour me joindre

Mxsmanic

PJ O'Donovan writes:

    > She is lucky in that she begins to feel symptoms coming on when she
    > gets in the lo 90's.

But 90 mg is in the normal range.

PJ O'Donovan

<In the US, they order the dessert, I
order nothing, because I can't, and I sit there watching them eat.
Donna Evleth>

I don't what circles you travel in but Americans in our social circles
avoid deserts like the plague to avoid gaining weight..

Zagorsky JL. Is Obesity as Dangerous to Your Wealth as to Your
Health? Res Aging 2004;26:130-152.


"Comparing net worth with BMI (Body Mass Index) scores, a 2004 study[7]
found obese American subjects approximately half as wealthy as thin
ones"...