Paris Notes (1)
Jul 23rd 2004, 6:01 pm
#16
Guest
Posts: n/a
Re: Paris Notes (1)
> > By "pasta" you presumably mean the semolina meal, i.e. the true
couscous?
> Yeah. Looks and tastes like pasta to me.
It looks and tastes nothing like pasta. You are talking about the light
orange meal that is cooked by just leaving it in boiling water for a couple
of mins??
couscous?
> Yeah. Looks and tastes like pasta to me.
It looks and tastes nothing like pasta. You are talking about the light
orange meal that is cooked by just leaving it in boiling water for a couple
of mins??
Jul 23rd 2004, 6:59 pm
#17
Guest
Posts: n/a
Re: Paris Notes (1)
Thomas writes:
> It looks and tastes nothing like pasta.
You're entitled to your opinion.
> You are talking about the light orange meal that is
> cooked by just leaving it in boiling water for a couple
> of mins??
I don't know how it is cooked. It looks like coarse sand and tastes
like pasta.
--
Transpose hotmail and mxsmanic in my e-mail address to reach me directly.
> It looks and tastes nothing like pasta.
You're entitled to your opinion.
> You are talking about the light orange meal that is
> cooked by just leaving it in boiling water for a couple
> of mins??
I don't know how it is cooked. It looks like coarse sand and tastes
like pasta.
--
Transpose hotmail and mxsmanic in my e-mail address to reach me directly.
Jul 23rd 2004, 7:41 pm
#18
Guest
Posts: n/a
Re: Paris Notes (1)
devil <[email protected]> wrote:
> As to peas, presumably you men chick peas (garbanzo beans)? "Only rich
> folks can afford chick peas in their couscous."
> Now, raisins? I grant you it was a long time ago when I lived in Algeria,
> but raisins?
At least in Morocco they put raisins in it.
miguel
--
Hit The Road! Photos and tales from around the world: http://travel.u.nu
> As to peas, presumably you men chick peas (garbanzo beans)? "Only rich
> folks can afford chick peas in their couscous."
> Now, raisins? I grant you it was a long time ago when I lived in Algeria,
> but raisins?
At least in Morocco they put raisins in it.
miguel
--
Hit The Road! Photos and tales from around the world: http://travel.u.nu
Jul 24th 2004, 1:42 am
#19
Guest
Posts: n/a
Re: Paris Notes (1)
On Sat, 24 Jul 2004 08:59:13 +0200, Mxsmanic wrote:
> Thomas writes:
>
>> It looks and tastes nothing like pasta.
>
> You're entitled to your opinion.
>
>> You are talking about the light orange meal that is
>> cooked by just leaving it in boiling water for a couple
>> of mins??
>
> I don't know how it is cooked. It looks like coarse sand and tastes
> like pasta.
But surely it's not light orange. More like whitish, same color as pasta.
As to how it's cooked, it's cooked in a couscous pot/maker. You put the
meat and vegetable in water in a big pot at the bottom. Which you cover
by an upper part, the bottom of which has a bunch of holes. Leaving the
stead through in the upward direction, but not big enough to let the
couscous fall into the bottom pot.
So it's not "boiled in water for a few minutes" either.
> Thomas writes:
>
>> It looks and tastes nothing like pasta.
>
> You're entitled to your opinion.
>
>> You are talking about the light orange meal that is
>> cooked by just leaving it in boiling water for a couple
>> of mins??
>
> I don't know how it is cooked. It looks like coarse sand and tastes
> like pasta.
But surely it's not light orange. More like whitish, same color as pasta.
As to how it's cooked, it's cooked in a couscous pot/maker. You put the
meat and vegetable in water in a big pot at the bottom. Which you cover
by an upper part, the bottom of which has a bunch of holes. Leaving the
stead through in the upward direction, but not big enough to let the
couscous fall into the bottom pot.
So it's not "boiled in water for a few minutes" either.
Jul 24th 2004, 2:17 am
#20
Guest
Posts: n/a
Re: Paris Notes (1)
"Thomas" <[email protected]> wrote:
>> Speaking English:
>> It is often said that the French, particularly Parisians, either can
>> not or will not speak English. This seems to have changed. Both
>> herself and I speak French moderately well, albeit not quite fluently.
>> In our hotel, in restaurants, in cafés, and in shops we found that
>> almost everybody with whom we dealt switched into English even when it
>> was clear that our command of French was sufficient for the purpose,
>> and where sometimes their English was less good than our French. So
>> the new complaint seems to be that the bloody Parisians won't speak
>> French.
>France, more specifically Paris has always been like this. If you make the
>effort, and the person you are talking too reckons they can speak English
>better than you can French, they will speak back in English. However if you
>just Grunt something in English, they mostly, even if they speak fluent
>English, will refuse to speak it.
I know this, and my sympathy lies with those French people who bristle
at the assumption some visitors make that they can expect to be dealt
with in English.
But our French is up to the job of booking into a hotel, ordering a
meal or a drink, transacting business in a shop, asking for directions
or information, that sort of thing. I visit France about twice a year,
and herself accompanies me more often than not. Outside Paris, we
operate almost entirely in French with no great difficulties. In
Paris, we found ourselves switched into English by waiters who could
not explain the menu in English.
It's semi-institutionalised. We were sometimes presented with menus
which were poorly translated. "Dorade" was translated as, well, "the
fish dorade" -- surprise, surprise: it was on the fish section of the
menu; "croissant" became "crescent" -- literally correct, but
something is lost in the translation; I suppose I cannot complain too
much about "crêpe" becoming "pancake".
--
PB
The return address has been MUNGED
>> Speaking English:
>> It is often said that the French, particularly Parisians, either can
>> not or will not speak English. This seems to have changed. Both
>> herself and I speak French moderately well, albeit not quite fluently.
>> In our hotel, in restaurants, in cafés, and in shops we found that
>> almost everybody with whom we dealt switched into English even when it
>> was clear that our command of French was sufficient for the purpose,
>> and where sometimes their English was less good than our French. So
>> the new complaint seems to be that the bloody Parisians won't speak
>> French.
>France, more specifically Paris has always been like this. If you make the
>effort, and the person you are talking too reckons they can speak English
>better than you can French, they will speak back in English. However if you
>just Grunt something in English, they mostly, even if they speak fluent
>English, will refuse to speak it.
I know this, and my sympathy lies with those French people who bristle
at the assumption some visitors make that they can expect to be dealt
with in English.
But our French is up to the job of booking into a hotel, ordering a
meal or a drink, transacting business in a shop, asking for directions
or information, that sort of thing. I visit France about twice a year,
and herself accompanies me more often than not. Outside Paris, we
operate almost entirely in French with no great difficulties. In
Paris, we found ourselves switched into English by waiters who could
not explain the menu in English.
It's semi-institutionalised. We were sometimes presented with menus
which were poorly translated. "Dorade" was translated as, well, "the
fish dorade" -- surprise, surprise: it was on the fish section of the
menu; "croissant" became "crescent" -- literally correct, but
something is lost in the translation; I suppose I cannot complain too
much about "crêpe" becoming "pancake".
--
PB
The return address has been MUNGED
Jul 24th 2004, 2:17 am
#21
Guest
Posts: n/a
Re: Paris Notes (1)
Tim Challenger <[email protected]> wrote:
>On Fri, 23 Jul 2004 13:08:48 +0100, Padraig Breathnach wrote:
>> Not having been to Paris for a while, herself and myself grabbed a
>> bargain offer and betook ourselves to the city of light for a short
>> break....
>Thankyou for a post about Paris that doesn't have slagging off the French
>as its theme.
I don't slag the French off much. If I had a net negative feeling
about them, I would not spend time in their country.
>I have only visited one long weekend over 20 years ago, and I found it
>interesting but impersonal - more down to me not really liking cities much
>than anything else.
Paris is a big and busy city, and big cities -- especially those with
lots of tourists -- tend to be impersonal. You simply have to accept
that you are an outsider. But it is a beautiful city with lots of
interesting things to see.
>You make me want to go back and try again.
There are worse things to do.
--
PB
The return address has been MUNGED
>On Fri, 23 Jul 2004 13:08:48 +0100, Padraig Breathnach wrote:
>> Not having been to Paris for a while, herself and myself grabbed a
>> bargain offer and betook ourselves to the city of light for a short
>> break....
>Thankyou for a post about Paris that doesn't have slagging off the French
>as its theme.
I don't slag the French off much. If I had a net negative feeling
about them, I would not spend time in their country.
>I have only visited one long weekend over 20 years ago, and I found it
>interesting but impersonal - more down to me not really liking cities much
>than anything else.
Paris is a big and busy city, and big cities -- especially those with
lots of tourists -- tend to be impersonal. You simply have to accept
that you are an outsider. But it is a beautiful city with lots of
interesting things to see.
>You make me want to go back and try again.
There are worse things to do.
--
PB
The return address has been MUNGED
Jul 24th 2004, 2:32 am
#22
Guest
Posts: n/a
Re: Paris Notes (1)
On Sat, 24 Jul 2004 16:17:29 +0100, Padraig Breathnach wrote:
> We were sometimes presented with menus
> which were poorly translated. "Dorade" was translated as, well, "the
> fish dorade" -- surprise, surprise: it was on the fish section of the
> menu;
Fish often seems to suffer from mis-translation. We came across a menu
item in Greece that was translated as "mackerel" - slightly odd, as it was
salt cod!
Being an iggerent child of the supermarket age I haven't much idea what
the whole fish I'm eating actually *looks* like 'on the slab' so
sometimes even buying fresh fish in a market can be a hit and miss affair
- you buy a fish becaus it looks fresh, take it home and look it up in the
dictionary.
J;
--
Encrypted e-mail address. Click to mail me:
http://cerbermail.com/?nKYh3qN4YG
> We were sometimes presented with menus
> which were poorly translated. "Dorade" was translated as, well, "the
> fish dorade" -- surprise, surprise: it was on the fish section of the
> menu;
Fish often seems to suffer from mis-translation. We came across a menu
item in Greece that was translated as "mackerel" - slightly odd, as it was
salt cod!
Being an iggerent child of the supermarket age I haven't much idea what
the whole fish I'm eating actually *looks* like 'on the slab' so
sometimes even buying fresh fish in a market can be a hit and miss affair
- you buy a fish becaus it looks fresh, take it home and look it up in the
dictionary.
J;
--
Encrypted e-mail address. Click to mail me:
http://cerbermail.com/?nKYh3qN4YG
Jul 24th 2004, 2:48 am
#23
Guest
Posts: n/a
Re: Paris Notes (1)
devil extrapolated from data available...
> On Sat, 24 Jul 2004 08:59:13 +0200, Mxsmanic wrote:
>
>> Thomas writes:
>>
>>> It looks and tastes nothing like pasta.
>>
>> You're entitled to your opinion.
>>
>>> You are talking about the light orange meal that is
>>> cooked by just leaving it in boiling water for a couple
>>> of mins??
>>
>> I don't know how it is cooked. It looks like coarse sand and tastes
>> like pasta.
>
> But surely it's not light orange. More like whitish, same color as
> pasta.
>
> As to how it's cooked, it's cooked in a couscous pot/maker. You put
> the meat and vegetable in water in a big pot at the bottom. Which you
> cover by an upper part, the bottom of which has a bunch of holes.
> Leaving the stead through in the upward direction, but not big enough
> to let the couscous fall into the bottom pot.
>
> So it's not "boiled in water for a few minutes" either.
>
"Instant" or "quick" pre-cooked couscous has become popular in Europe and
the US, often packaged in "preflavored" varieties, tomato being pretty
common. Some of them are colored, even orange or semi-orange due to the
flaorings, and are "cooked" (reconstituted) by bringing to a boil in water
as with grits or rice.
You're right, couscous should be steamed (in a cous couse steamer), but in
Morocco both raisins and chicken may come with it (although most Moroccans
would see tangine as better use of chicken) instead of lamb or the
ancient mutton/goat served up in some lesser caravansarai. Enough harissa,
and I can handle even old mutton.
Isn't Couscous essentially hulled, polished whole grain semolina, the type
of wheat from which the best pasta is made. It's smaller than orzo/ourzo,
the smallest pasta.
TMO
> On Sat, 24 Jul 2004 08:59:13 +0200, Mxsmanic wrote:
>
>> Thomas writes:
>>
>>> It looks and tastes nothing like pasta.
>>
>> You're entitled to your opinion.
>>
>>> You are talking about the light orange meal that is
>>> cooked by just leaving it in boiling water for a couple
>>> of mins??
>>
>> I don't know how it is cooked. It looks like coarse sand and tastes
>> like pasta.
>
> But surely it's not light orange. More like whitish, same color as
> pasta.
>
> As to how it's cooked, it's cooked in a couscous pot/maker. You put
> the meat and vegetable in water in a big pot at the bottom. Which you
> cover by an upper part, the bottom of which has a bunch of holes.
> Leaving the stead through in the upward direction, but not big enough
> to let the couscous fall into the bottom pot.
>
> So it's not "boiled in water for a few minutes" either.
>
"Instant" or "quick" pre-cooked couscous has become popular in Europe and
the US, often packaged in "preflavored" varieties, tomato being pretty
common. Some of them are colored, even orange or semi-orange due to the
flaorings, and are "cooked" (reconstituted) by bringing to a boil in water
as with grits or rice.
You're right, couscous should be steamed (in a cous couse steamer), but in
Morocco both raisins and chicken may come with it (although most Moroccans
would see tangine as better use of chicken) instead of lamb or the
ancient mutton/goat served up in some lesser caravansarai. Enough harissa,
and I can handle even old mutton.
Isn't Couscous essentially hulled, polished whole grain semolina, the type
of wheat from which the best pasta is made. It's smaller than orzo/ourzo,
the smallest pasta.
TMO
Jul 24th 2004, 3:00 am
#24
Guest
Posts: n/a
Re: Paris Notes (1)
On Sat, 24 Jul 2004 16:32:58 +0200, Jeremy Henderson wrote:
> On Sat, 24 Jul 2004 16:17:29 +0100, Padraig Breathnach wrote:
>
>> We were sometimes presented with menus
>> which were poorly translated. "Dorade" was translated as, well, "the
>> fish dorade" -- surprise, surprise: it was on the fish section of the
>> menu;
>
> Fish often seems to suffer from mis-translation. We came across a menu
> item in Greece that was translated as "mackerel" - slightly odd, as it was
> salt cod!
>
> Being an iggerent child of the supermarket age I haven't much idea what
> the whole fish I'm eating actually *looks* like 'on the slab' so
> sometimes even buying fresh fish in a market can be a hit and miss affair
> - you buy a fish becaus it looks fresh, take it home and look it up in the
> dictionary.
Ah, one of my pet topics.
A good deal of the problem with fish (and mushroom) names and translation
comes from (1) many species of fish only exist at some specific location,
and as a result, only have a name in their native area and language. But
also, (2) some common names such as dorade/daurade, dourado, dorado,
goldfish refer to very different fishes at different locations. In this
example, of course, the one thing they share is that they are golden
colored. But the Brazilan dourado is actually a river fish, while the
French daurade/dorade is a see fish.
Even in English, what's marketed as "Pacific red snapper" has no
relationship with your regular red snapper, which you typically don't find
in Western North America.
The Pacific red snapper is simply one red-colored member of a class of
rockfishes of the sebastoid family. Close cousins of the mediterranean
fish that's the main ingredient of bouillabaise, called in French the
rascasse, but whose proper name is sebaste.
Which brings me to a bouillabaise we once got served in a French
restaurant in Vancouver. Main fish turned out to be a salmon. Obviously
the clueless folks had no idea that the local rockfish is a near ideal
bouillabaise ingredient.
Finally, there is this UE regulation thing. If you go to a fish store or
your favorite local supermarket in Belgium these days, you will likely
find that many fishes have been renamed in relation to what they used to
be called thirty years ago.
Bottom line, witrh fishes and mushroom, forget about your dictionary.
You'll need a much better source if you want to go anywhere. As to
restaurant menus, not a chance in hell.
> On Sat, 24 Jul 2004 16:17:29 +0100, Padraig Breathnach wrote:
>
>> We were sometimes presented with menus
>> which were poorly translated. "Dorade" was translated as, well, "the
>> fish dorade" -- surprise, surprise: it was on the fish section of the
>> menu;
>
> Fish often seems to suffer from mis-translation. We came across a menu
> item in Greece that was translated as "mackerel" - slightly odd, as it was
> salt cod!
>
> Being an iggerent child of the supermarket age I haven't much idea what
> the whole fish I'm eating actually *looks* like 'on the slab' so
> sometimes even buying fresh fish in a market can be a hit and miss affair
> - you buy a fish becaus it looks fresh, take it home and look it up in the
> dictionary.
Ah, one of my pet topics.
A good deal of the problem with fish (and mushroom) names and translation
comes from (1) many species of fish only exist at some specific location,
and as a result, only have a name in their native area and language. But
also, (2) some common names such as dorade/daurade, dourado, dorado,
goldfish refer to very different fishes at different locations. In this
example, of course, the one thing they share is that they are golden
colored. But the Brazilan dourado is actually a river fish, while the
French daurade/dorade is a see fish.
Even in English, what's marketed as "Pacific red snapper" has no
relationship with your regular red snapper, which you typically don't find
in Western North America.
The Pacific red snapper is simply one red-colored member of a class of
rockfishes of the sebastoid family. Close cousins of the mediterranean
fish that's the main ingredient of bouillabaise, called in French the
rascasse, but whose proper name is sebaste.
Which brings me to a bouillabaise we once got served in a French
restaurant in Vancouver. Main fish turned out to be a salmon. Obviously
the clueless folks had no idea that the local rockfish is a near ideal
bouillabaise ingredient.
Finally, there is this UE regulation thing. If you go to a fish store or
your favorite local supermarket in Belgium these days, you will likely
find that many fishes have been renamed in relation to what they used to
be called thirty years ago.
Bottom line, witrh fishes and mushroom, forget about your dictionary.
You'll need a much better source if you want to go anywhere. As to
restaurant menus, not a chance in hell.
Jul 24th 2004, 3:46 am
#25
Guest
Posts: n/a
Re: Paris Notes (1)
On Sat, 24 Jul 2004 09:48:28 -0500, Olivers wrote:
> devil extrapolated from data available...
>
>> On Sat, 24 Jul 2004 08:59:13 +0200, Mxsmanic wrote:
>>
>>> Thomas writes:
>>>
>>>> It looks and tastes nothing like pasta.
>>>
>>> You're entitled to your opinion.
>>>
>>>> You are talking about the light orange meal that is
>>>> cooked by just leaving it in boiling water for a couple
>>>> of mins??
>>>
>>> I don't know how it is cooked. It looks like coarse sand and tastes
>>> like pasta.
>>
>> But surely it's not light orange. More like whitish, same color as
>> pasta.
>>
>> As to how it's cooked, it's cooked in a couscous pot/maker. You put
>> the meat and vegetable in water in a big pot at the bottom. Which you
>> cover by an upper part, the bottom of which has a bunch of holes.
>> Leaving the stead through in the upward direction, but not big enough
>> to let the couscous fall into the bottom pot.
>>
>> So it's not "boiled in water for a few minutes" either.
>>
>
> "Instant" or "quick" pre-cooked couscous has become popular in Europe and
> the US, often packaged in "preflavored" varieties, tomato being pretty
> common. Some of them are colored, even orange or semi-orange due to the
> flaorings, and are "cooked" (reconstituted) by bringing to a boil in water
> as with grits or rice.
Eh, I only know of the real thing :-).
And no, we don't do precooked rice either. God forbit. Especially since
my wife is of Chinese descent.
> You're right, couscous should be steamed (in a cous couse steamer), but in
> Morocco both raisins and chicken may come with it (although most Moroccans
> would see tangine as better use of chicken) instead of lamb or the
> ancient mutton/goat served up in some lesser caravansarai. Enough harissa,
> and I can handle even old mutton.
What's wrong with mutton anyway? As to harissa, there is better one and
not so good one. It should not just be hot, but also have pepper flavor.
Coming back to mutton, I still remember grilled mutton chops (not lamb)
that some guy was barbecuing and selling on the beach, back in the early
seventies in Eastern Algeria. They were truly wonderful.
We also had some interesting mutton, but obviously not grilled in Beijing
last week. I suspect slow cooked with some vegetables. Although my wife,
who see these animals as pet rather than food I suspect, won't touch their
meat.
> Isn't Couscous essentially hulled, polished whole grain semolina, the
> type of wheat from which the best pasta is made. It's smaller than
> orzo/ourzo, the smallest pasta.
Semolina for sure. I thought it was called semolina meal in English?
Coming back to France, wheat and flour, what I find interesting is that
apparently in France they have no idea on flour types and quality. To them
flour is flour is flour, end of the story. I suspect this is because they
only grow weak wheat, in contrast with North Africa, Italy and Canada.
Indeed, that's what baguette requires, in contrast with most/many other
bread types. They don't even seem to have cake flour; at least I have
never seen a mention to it in French cookbooks or recipes.
> devil extrapolated from data available...
>
>> On Sat, 24 Jul 2004 08:59:13 +0200, Mxsmanic wrote:
>>
>>> Thomas writes:
>>>
>>>> It looks and tastes nothing like pasta.
>>>
>>> You're entitled to your opinion.
>>>
>>>> You are talking about the light orange meal that is
>>>> cooked by just leaving it in boiling water for a couple
>>>> of mins??
>>>
>>> I don't know how it is cooked. It looks like coarse sand and tastes
>>> like pasta.
>>
>> But surely it's not light orange. More like whitish, same color as
>> pasta.
>>
>> As to how it's cooked, it's cooked in a couscous pot/maker. You put
>> the meat and vegetable in water in a big pot at the bottom. Which you
>> cover by an upper part, the bottom of which has a bunch of holes.
>> Leaving the stead through in the upward direction, but not big enough
>> to let the couscous fall into the bottom pot.
>>
>> So it's not "boiled in water for a few minutes" either.
>>
>
> "Instant" or "quick" pre-cooked couscous has become popular in Europe and
> the US, often packaged in "preflavored" varieties, tomato being pretty
> common. Some of them are colored, even orange or semi-orange due to the
> flaorings, and are "cooked" (reconstituted) by bringing to a boil in water
> as with grits or rice.
Eh, I only know of the real thing :-).
And no, we don't do precooked rice either. God forbit. Especially since
my wife is of Chinese descent.
> You're right, couscous should be steamed (in a cous couse steamer), but in
> Morocco both raisins and chicken may come with it (although most Moroccans
> would see tangine as better use of chicken) instead of lamb or the
> ancient mutton/goat served up in some lesser caravansarai. Enough harissa,
> and I can handle even old mutton.
What's wrong with mutton anyway? As to harissa, there is better one and
not so good one. It should not just be hot, but also have pepper flavor.
Coming back to mutton, I still remember grilled mutton chops (not lamb)
that some guy was barbecuing and selling on the beach, back in the early
seventies in Eastern Algeria. They were truly wonderful.
We also had some interesting mutton, but obviously not grilled in Beijing
last week. I suspect slow cooked with some vegetables. Although my wife,
who see these animals as pet rather than food I suspect, won't touch their
meat.
> Isn't Couscous essentially hulled, polished whole grain semolina, the
> type of wheat from which the best pasta is made. It's smaller than
> orzo/ourzo, the smallest pasta.
Semolina for sure. I thought it was called semolina meal in English?
Coming back to France, wheat and flour, what I find interesting is that
apparently in France they have no idea on flour types and quality. To them
flour is flour is flour, end of the story. I suspect this is because they
only grow weak wheat, in contrast with North Africa, Italy and Canada.
Indeed, that's what baguette requires, in contrast with most/many other
bread types. They don't even seem to have cake flour; at least I have
never seen a mention to it in French cookbooks or recipes.
Jul 24th 2004, 5:31 am
#26
Guest
Posts: n/a
Re: Paris Notes (1)
devil extrapolated from data available...
>
> Bottom line, witrh fishes and mushroom, forget about your dictionary.
> You'll need a much better source if you want to go anywhere. As to
> restaurant menus, not a chance in hell.
>
>
In the US these days, tender sensibilities have caused the once well known
"Dolphin Fish" to be renamewd "Mahi-Mahi", and as you say, there's no
connection or cousinship between lite delicate Gulf Red Snapper or Mango
Snapper, great eating fishes, and the coarser "Pacific Red Snapper",
similar to racasse, greast for stews and soups.
Then there's the latest restaurant high dollar craze, "Chilean Sea Bass",
actually "Patagonian Tooth Fish", but not likely to sell well under that
name. No one is sure what Ocean Perch may be, often a large Pacific
Sunfish, and Ling is several different species depending upon where you
order it (including "Ling Cod" in the North Pacific, neither Ling not Cood,
but resembling rockfish). "Grouper" covers a lot of ground in the Gulf,
including Warsaw and Ling, and speckled or sand trout have nothing to do
with "trout". "Kingfish" are big mackerel, rarely cooking well because of
oily flesh and blood, but little Spanish mackerel remain a treat when extra
fresh.
I guess "Pollock" sells better than "Hake".....
Then there's scrod, a name which symbolizes size as much as species....
TMO
>
> Bottom line, witrh fishes and mushroom, forget about your dictionary.
> You'll need a much better source if you want to go anywhere. As to
> restaurant menus, not a chance in hell.
>
>
In the US these days, tender sensibilities have caused the once well known
"Dolphin Fish" to be renamewd "Mahi-Mahi", and as you say, there's no
connection or cousinship between lite delicate Gulf Red Snapper or Mango
Snapper, great eating fishes, and the coarser "Pacific Red Snapper",
similar to racasse, greast for stews and soups.
Then there's the latest restaurant high dollar craze, "Chilean Sea Bass",
actually "Patagonian Tooth Fish", but not likely to sell well under that
name. No one is sure what Ocean Perch may be, often a large Pacific
Sunfish, and Ling is several different species depending upon where you
order it (including "Ling Cod" in the North Pacific, neither Ling not Cood,
but resembling rockfish). "Grouper" covers a lot of ground in the Gulf,
including Warsaw and Ling, and speckled or sand trout have nothing to do
with "trout". "Kingfish" are big mackerel, rarely cooking well because of
oily flesh and blood, but little Spanish mackerel remain a treat when extra
fresh.
I guess "Pollock" sells better than "Hake".....
Then there's scrod, a name which symbolizes size as much as species....
TMO
Jul 24th 2004, 5:46 am
#27
Guest
Posts: n/a
Re: Paris Notes (1)
On Sat, 24 Jul 2004 12:31:32 -0500, Olivers wrote:
> devil extrapolated from data available...
>
>
>>
>> Bottom line, witrh fishes and mushroom, forget about your dictionary.
>> You'll need a much better source if you want to go anywhere. As to
>> restaurant menus, not a chance in hell.
>>
>>
> In the US these days, tender sensibilities have caused the once well known
> "Dolphin Fish" to be renamewd "Mahi-Mahi", and as you say, there's no
> connection or cousinship between lite delicate Gulf Red Snapper or Mango
> Snapper, great eating fishes, and the coarser "Pacific Red Snapper",
> similar to racasse, greast for stews and soups.
>
> Then there's the latest restaurant high dollar craze, "Chilean Sea Bass",
> actually "Patagonian Tooth Fish", but not likely to sell well under that
> name. No one is sure what Ocean Perch may be, often a large Pacific
> Sunfish, and Ling is several different species depending upon where you
> order it (including "Ling Cod" in the North Pacific, neither Ling not Cood,
> but resembling rockfish).
I don't think "ling cod" is a rockfish either. At least, it does not look
like one. And it's sort of tasteless.
> "Grouper" covers a lot of ground in the Gulf, including Warsaw
> and Ling,
> and speckled or sand trout have nothing to do with "trout".
I understand some Brazilian fishes such as the Garoupa are close cousins
to some groupers. Or maybe I am a vicxtim of the dictionary yet again?
> I guess "Pollock" sells better than "Hake".....
Sells even better when disguised as crab. With red spots added and cut
into crab-looking pieces.
I believe as such Alaska pollock has even penetrated the Asian market.
Now, the flatfishes are real interesting. There are left-eyed ones and
right-eyed ones, from all sorts of "soles" to brill to turbot to obviously
halibut. I wonder whether the Atlantic and Pacific halibut might be the
same specie. As far as I can tell, they seem to look the same, at least
on my plate. And since I never lived on the Atlantic side of the
continent, I never really looked at a whole Atlantic one.
> devil extrapolated from data available...
>
>
>>
>> Bottom line, witrh fishes and mushroom, forget about your dictionary.
>> You'll need a much better source if you want to go anywhere. As to
>> restaurant menus, not a chance in hell.
>>
>>
> In the US these days, tender sensibilities have caused the once well known
> "Dolphin Fish" to be renamewd "Mahi-Mahi", and as you say, there's no
> connection or cousinship between lite delicate Gulf Red Snapper or Mango
> Snapper, great eating fishes, and the coarser "Pacific Red Snapper",
> similar to racasse, greast for stews and soups.
>
> Then there's the latest restaurant high dollar craze, "Chilean Sea Bass",
> actually "Patagonian Tooth Fish", but not likely to sell well under that
> name. No one is sure what Ocean Perch may be, often a large Pacific
> Sunfish, and Ling is several different species depending upon where you
> order it (including "Ling Cod" in the North Pacific, neither Ling not Cood,
> but resembling rockfish).
I don't think "ling cod" is a rockfish either. At least, it does not look
like one. And it's sort of tasteless.
> "Grouper" covers a lot of ground in the Gulf, including Warsaw
> and Ling,
> and speckled or sand trout have nothing to do with "trout".
I understand some Brazilian fishes such as the Garoupa are close cousins
to some groupers. Or maybe I am a vicxtim of the dictionary yet again?
> I guess "Pollock" sells better than "Hake".....
Sells even better when disguised as crab. With red spots added and cut
into crab-looking pieces.
I believe as such Alaska pollock has even penetrated the Asian market.
Now, the flatfishes are real interesting. There are left-eyed ones and
right-eyed ones, from all sorts of "soles" to brill to turbot to obviously
halibut. I wonder whether the Atlantic and Pacific halibut might be the
same specie. As far as I can tell, they seem to look the same, at least
on my plate. And since I never lived on the Atlantic side of the
continent, I never really looked at a whole Atlantic one.
Jul 24th 2004, 7:15 am
#28
Guest
Posts: n/a
Paris Notes (1)
Dans l'article <[email protected]>, Olivers
<[email protected]> a écrit :
> In the US these days, tender sensibilities have caused the once well known
> "Dolphin Fish" to be renamewd "Mahi-Mahi", and as you say, there's no
> connection or cousinship between lite delicate Gulf Red Snapper or Mango
> Snapper, great eating fishes, and the coarser "Pacific Red Snapper",
> similar to racasse, greast for stews and soups.
It's interesting to read about Mahi-Mahi, which seems to have come full
circle. When I visited Hawaii in 1950, it was called - Mahi-Mahi. Not
"Dolphin Fish." In fact, I would hear about this "Dolphin Fish" and had not
a clue that it was my old friend Mahi-Mahi. I'm glad things have gotten
back to the way they used to be here. Hardly anything ever does.
Donna Evleth
<[email protected]> a écrit :
> In the US these days, tender sensibilities have caused the once well known
> "Dolphin Fish" to be renamewd "Mahi-Mahi", and as you say, there's no
> connection or cousinship between lite delicate Gulf Red Snapper or Mango
> Snapper, great eating fishes, and the coarser "Pacific Red Snapper",
> similar to racasse, greast for stews and soups.
It's interesting to read about Mahi-Mahi, which seems to have come full
circle. When I visited Hawaii in 1950, it was called - Mahi-Mahi. Not
"Dolphin Fish." In fact, I would hear about this "Dolphin Fish" and had not
a clue that it was my old friend Mahi-Mahi. I'm glad things have gotten
back to the way they used to be here. Hardly anything ever does.
Donna Evleth
Jul 24th 2004, 8:10 am
#29
Guest
Posts: n/a
Re: Paris Notes (1)
> >> Speaking English:
> >> It is often said that the French, particularly Parisians, either can
> >> not or will not speak English. This seems to have changed. Both
> >> herself and I speak French moderately well, albeit not quite fluently.
> >> In our hotel, in restaurants, in cafés, and in shops we found that
> >> almost everybody with whom we dealt switched into English even when it
> >> was clear that our command of French was sufficient for the purpose,
> >> and where sometimes their English was less good than our French. So
> >> the new complaint seems to be that the bloody Parisians won't speak
> >> French.
Let me go ten years
I wanted to visit my sister in my Paris...
No real affordable flights and anyway I like ferrys
So I take a train from Winchester to Portsmouth... (I am skint) walk to the
ferry port (About 15 mins walk) buy my open return for about GBP 15
Play Roulette on the boat... fall asleep.. get up.. then walk to Le Harve
Station.
Buy a ticket to Paris and back.
Take the train to Paris and back..
All the 'Frogs' were nothing but helpful and nice
My point.. the French as well as most countrys dislike arrogance...
Just be yourself speak a few words of French if you can and your experience
will be much better...
> >> It is often said that the French, particularly Parisians, either can
> >> not or will not speak English. This seems to have changed. Both
> >> herself and I speak French moderately well, albeit not quite fluently.
> >> In our hotel, in restaurants, in cafés, and in shops we found that
> >> almost everybody with whom we dealt switched into English even when it
> >> was clear that our command of French was sufficient for the purpose,
> >> and where sometimes their English was less good than our French. So
> >> the new complaint seems to be that the bloody Parisians won't speak
> >> French.
Let me go ten years
I wanted to visit my sister in my Paris...
No real affordable flights and anyway I like ferrys
So I take a train from Winchester to Portsmouth... (I am skint) walk to the
ferry port (About 15 mins walk) buy my open return for about GBP 15
Play Roulette on the boat... fall asleep.. get up.. then walk to Le Harve
Station.
Buy a ticket to Paris and back.
Take the train to Paris and back..
All the 'Frogs' were nothing but helpful and nice
My point.. the French as well as most countrys dislike arrogance...
Just be yourself speak a few words of French if you can and your experience
will be much better...
Jul 24th 2004, 8:25 am
#30
Guest
Posts: n/a
Re: Paris Notes (1)
On Sat, 24 Jul 2004 18:46:37 +0000, devil wrote:
> On Sat, 24 Jul 2004 12:31:32 -0500, Olivers wrote:
>
>> I guess "Pollock" sells better than "Hake".....
>
> Sells even better when disguised as crab. With red spots added and cut
> into crab-looking pieces.
>
> I believe as such Alaska pollock has even penetrated the Asian market.
Speaking of which, I remember reading that "scampi" that you buy deep
fried in pubs is usually actually "monkfish". Supposing the dictionary is
correct, and "monkfish" is the stuff we buy as "lotte", that makes no
sense to me, snce lotte is delicious and scampi is ... well ... pub food.
J;
--
Encrypted e-mail address. Click to mail me:
http://cerbermail.com/?nKYh3qN4YG
> On Sat, 24 Jul 2004 12:31:32 -0500, Olivers wrote:
>
>> I guess "Pollock" sells better than "Hake".....
>
> Sells even better when disguised as crab. With red spots added and cut
> into crab-looking pieces.
>
> I believe as such Alaska pollock has even penetrated the Asian market.
Speaking of which, I remember reading that "scampi" that you buy deep
fried in pubs is usually actually "monkfish". Supposing the dictionary is
correct, and "monkfish" is the stuff we buy as "lotte", that makes no
sense to me, snce lotte is delicious and scampi is ... well ... pub food.
J;
--
Encrypted e-mail address. Click to mail me:
http://cerbermail.com/?nKYh3qN4YG
