Question re French Cuisine
Apr 30th 2005, 9:00 am
#16
Guest
Posts: n/a
Re: Question re French Cuisine
The Rev Gaston wrote:
> Actually - they dish up pasta quite often in the cafeteria at work, and
> also wheat, which I don't like at all.
Just "wheat"? Not in the form of cous-cous or kasha? I
don't think I've ever had it - how do they cook it? Like rice?
> Actually - they dish up pasta quite often in the cafeteria at work, and
> also wheat, which I don't like at all.
Just "wheat"? Not in the form of cous-cous or kasha? I
don't think I've ever had it - how do they cook it? Like rice?
Apr 30th 2005, 9:35 am
#17
Guest
Posts: n/a
Re: Question re French Cuisine
FDM writes:
> This may seem like a silly question, but do the French use pasta much
> in their cuisine?
Not at all in the native cuisine, but there are many hybrid dishes that
include some sort of pasta.
> I'm leaving for Paris on Sunday, and I am sure I
> will be spoiled for choice as far as food is concerned. But in my
> research (online restaurant/bistro guides, various guides on France) I
> see little, if any, mention of pasta.
There are zillions of Italian restaurants in Paris that serve pasta, and
many other general restaurants that have some sort of pasta on the menu.
> What is the French word for pasta?
Pâtes
--
Transpose hotmail and mxsmanic in my e-mail address to reach me directly.
> This may seem like a silly question, but do the French use pasta much
> in their cuisine?
Not at all in the native cuisine, but there are many hybrid dishes that
include some sort of pasta.
> I'm leaving for Paris on Sunday, and I am sure I
> will be spoiled for choice as far as food is concerned. But in my
> research (online restaurant/bistro guides, various guides on France) I
> see little, if any, mention of pasta.
There are zillions of Italian restaurants in Paris that serve pasta, and
many other general restaurants that have some sort of pasta on the menu.
> What is the French word for pasta?
Pâtes
--
Transpose hotmail and mxsmanic in my e-mail address to reach me directly.
Apr 30th 2005, 12:52 pm
#18
Guest
Posts: n/a
Re: Question re French Cuisine
"EvelynVogtGamble(Divamanque)" <[email protected]> a écrit dans le
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
Apr 30th 2005, 1:01 pm
#19
Guest
Posts: n/a
Re: Question re French Cuisine
"EvelynVogtGamble(Divamanque)" <[email protected]> a écrit dans le
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
Apr 30th 2005, 1:01 pm
#20
Guest
Posts: n/a
Re: Question re French Cuisine
"EvelynVogtGamble(Divamanque)" <[email protected]> a écrit dans le
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
Apr 30th 2005, 1:01 pm
#21
Guest
Posts: n/a
Re: Question re French Cuisine
"EvelynVogtGamble(Divamanque)" <[email protected]> a écrit dans le
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
Apr 30th 2005, 1:01 pm
#22
Guest
Posts: n/a
Re: Question re French Cuisine
"EvelynVogtGamble(Divamanque)" <[email protected]> a écrit dans le
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
Apr 30th 2005, 1:01 pm
#23
Guest
Posts: n/a
Re: Question re French Cuisine
"EvelynVogtGamble(Divamanque)" <[email protected]> a écrit dans le
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
message de news: [email protected]...
> The Rev Gaston wrote:
>> Actually - they dish up pasta quite often in the cafeteria at work, and
>> also wheat, which I don't like at all.
> Just "wheat"?
Yes.
> Not in the form of cous-cous or kasha?
No.
> I don't think I've ever had it - how do they cook it? Like rice?
Yes, either the "créole" way (15-20 minutes in boiling water) or "pilaf"
(fry it first before adding water)
AFAIK there is just one brand selling it in France :
http://www.ebly.fr/
Apr 30th 2005, 6:19 pm
#24
Guest
Posts: n/a
Re: Question re French Cuisine
Mxsmanic wrote:
> FDM writes:
>
>
>>This may seem like a silly question, but do the French use pasta much
>>in their cuisine?
>
>
> Not at all in the native cuisine, but there are many hybrid dishes that
> include some sort of pasta.
>
This pasta encyclopedia pretends that they were imported from Italy to
France in the XVI. century.
"XVI éme siècle Les pâtes sont importées en France suite au mariage de
Catherine de Médicis avec Henri II"
http://www.linternaute.com/savoir/en...edie/les-pates
>
>>I'm leaving for Paris on Sunday, and I am sure I
>>will be spoiled for choice as far as food is concerned. But in my
>>research (online restaurant/bistro guides, various guides on France) I
>>see little, if any, mention of pasta.
>
>
> There are zillions of Italian restaurants in Paris that serve pasta, and
> many other general restaurants that have some sort of pasta on the menu.
>
>
>>What is the French word for pasta?
>
>
> Pâtes
>
> FDM writes:
>
>
>>This may seem like a silly question, but do the French use pasta much
>>in their cuisine?
>
>
> Not at all in the native cuisine, but there are many hybrid dishes that
> include some sort of pasta.
>
This pasta encyclopedia pretends that they were imported from Italy to
France in the XVI. century.
"XVI éme siècle Les pâtes sont importées en France suite au mariage de
Catherine de Médicis avec Henri II"
http://www.linternaute.com/savoir/en...edie/les-pates
>
>>I'm leaving for Paris on Sunday, and I am sure I
>>will be spoiled for choice as far as food is concerned. But in my
>>research (online restaurant/bistro guides, various guides on France) I
>>see little, if any, mention of pasta.
>
>
> There are zillions of Italian restaurants in Paris that serve pasta, and
> many other general restaurants that have some sort of pasta on the menu.
>
>
>>What is the French word for pasta?
>
>
> Pâtes
>
Apr 30th 2005, 6:33 pm
#25
Guest
Posts: n/a
Re: Question re French Cuisine
Mxsmanic wrote:
> FDM writes:
>
>
>>This may seem like a silly question, but do the French use pasta much
>>in their cuisine?
>
>
> Not at all in the native cuisine, but there are many hybrid dishes that
> include some sort of pasta.
This web site indicates that pasta appeared in french cook books in the
XIV. century.
http://www.histoiredepates.net/ori/cadre.htm
Dans la France méditerranéenne du XIVe siècle, J.-L. Flandrin signale
plusieurs pâtes: les « fidaux » (dérivés des fidaws maghrébo-andalous),
les « crozets » (sortes de coquillettes également mentionnés dans le
Liber de coquina qui les appelle croseti et y sont des pastasciutta au
fromage râpé) et les « menudets », une variété de « crozets »; ceux-ci
seraient typiquement provençaux. Les actuels crozets savoyards sont des
petites pâtes carrées qu’on mange non en potage mais également en
pastaciutta avec du fromage râpé et du beurre.
Dans le Nord et plus particulièrement dans les États franco-bourguignons
circulent aussi différentes pâtes. Citons pour commencer, les «
vermiseaux de cecile » (vermicelles de Sicile), repris par le wallon
Vivendier du XVe siècle. La référence à la Sicile s’explique du fait que
la première usine de fabrication de ce type de pâtes y a été érigée par
les Sarrasins lors de leur occupation de l'île (cf.supra). Ce ne sont ni
des pasta on brodo, ni des pâtes "à ragoût", mais des pastasciutta
servies avec du fromage râpé Le Vivendier mentionne en outre le « lys en
galles c’on dit contrefait » (riz contrefait pour blaguer) qui vis des
petites pâtes ayant la forme de grains de riz (cf. les fidaw-s
maghrébo-andalous).
>
>
>>I'm leaving for Paris on Sunday, and I am sure I
>>will be spoiled for choice as far as food is concerned. But in my
>>research (online restaurant/bistro guides, various guides on France) I
>>see little, if any, mention of pasta.
>
>
> There are zillions of Italian restaurants in Paris that serve pasta, and
> many other general restaurants that have some sort of pasta on the menu.
>
>
>>What is the French word for pasta?
>
>
> Pâtes
>
> FDM writes:
>
>
>>This may seem like a silly question, but do the French use pasta much
>>in their cuisine?
>
>
> Not at all in the native cuisine, but there are many hybrid dishes that
> include some sort of pasta.
This web site indicates that pasta appeared in french cook books in the
XIV. century.
http://www.histoiredepates.net/ori/cadre.htm
Dans la France méditerranéenne du XIVe siècle, J.-L. Flandrin signale
plusieurs pâtes: les « fidaux » (dérivés des fidaws maghrébo-andalous),
les « crozets » (sortes de coquillettes également mentionnés dans le
Liber de coquina qui les appelle croseti et y sont des pastasciutta au
fromage râpé) et les « menudets », une variété de « crozets »; ceux-ci
seraient typiquement provençaux. Les actuels crozets savoyards sont des
petites pâtes carrées qu’on mange non en potage mais également en
pastaciutta avec du fromage râpé et du beurre.
Dans le Nord et plus particulièrement dans les États franco-bourguignons
circulent aussi différentes pâtes. Citons pour commencer, les «
vermiseaux de cecile » (vermicelles de Sicile), repris par le wallon
Vivendier du XVe siècle. La référence à la Sicile s’explique du fait que
la première usine de fabrication de ce type de pâtes y a été érigée par
les Sarrasins lors de leur occupation de l'île (cf.supra). Ce ne sont ni
des pasta on brodo, ni des pâtes "à ragoût", mais des pastasciutta
servies avec du fromage râpé Le Vivendier mentionne en outre le « lys en
galles c’on dit contrefait » (riz contrefait pour blaguer) qui vis des
petites pâtes ayant la forme de grains de riz (cf. les fidaw-s
maghrébo-andalous).
>
>
>>I'm leaving for Paris on Sunday, and I am sure I
>>will be spoiled for choice as far as food is concerned. But in my
>>research (online restaurant/bistro guides, various guides on France) I
>>see little, if any, mention of pasta.
>
>
> There are zillions of Italian restaurants in Paris that serve pasta, and
> many other general restaurants that have some sort of pasta on the menu.
>
>
>>What is the French word for pasta?
>
>
> Pâtes
>
Apr 30th 2005, 7:28 pm
#26
Guest
Posts: n/a
Re: Question re French Cuisine
Mxsmanic <[email protected]> wrote:
> > This may seem like a silly question, but do the French use pasta much
> > in their cuisine?
>
> Not at all in the native cuisine, but there are many hybrid dishes that
> include some sort of pasta.
Have you ever heard of the Romans Ravioles?
(Romans is a bourgade in the south-east of France).
I may add that Alsacian cuisine uses very good "native" pasta known as
"nids d'Alsace".
Maybe you should visit a supermarket one day!
--
inversez "kertanguy" et "de" pour me joindre
> > This may seem like a silly question, but do the French use pasta much
> > in their cuisine?
>
> Not at all in the native cuisine, but there are many hybrid dishes that
> include some sort of pasta.
Have you ever heard of the Romans Ravioles?
(Romans is a bourgade in the south-east of France).
I may add that Alsacian cuisine uses very good "native" pasta known as
"nids d'Alsace".
Maybe you should visit a supermarket one day!
--
inversez "kertanguy" et "de" pour me joindre
Apr 30th 2005, 7:28 pm
#27
Guest
Posts: n/a
Re: Question re French Cuisine
EvelynVogtGamble(Divamanque) <[email protected]> wrote:
> > Actually - they dish up pasta quite often in the cafeteria at work, and
> > also wheat, which I don't like at all.
>
> Just "wheat"? Not in the form of cous-cous or kasha? I
> don't think I've ever had it - how do they cook it? Like rice?
It's relatively new in this 'pre-cooked' form - a dozen years or so.
It's wheat grains steamed in a factory that you just cook like rice for
10 minutes. I find it delicious with meat - it's just a little expensive
compared to rice (some 1.5¤ for 1 kg).
--
inversez "kertanguy" et "de" pour me joindre
> > Actually - they dish up pasta quite often in the cafeteria at work, and
> > also wheat, which I don't like at all.
>
> Just "wheat"? Not in the form of cous-cous or kasha? I
> don't think I've ever had it - how do they cook it? Like rice?
It's relatively new in this 'pre-cooked' form - a dozen years or so.
It's wheat grains steamed in a factory that you just cook like rice for
10 minutes. I find it delicious with meat - it's just a little expensive
compared to rice (some 1.5¤ for 1 kg).
--
inversez "kertanguy" et "de" pour me joindre
Apr 30th 2005, 7:30 pm
#28
Guest
Posts: n/a
Re: Question re French Cuisine
Patrick Wallace <[email protected]> wrote:
> Have you tried looking for "les pâtes" - which is the word pasta
> Frenchified?
<pedant>
Anyway, "pâte" means "batter" in French. :-)
</pedant>
--
inversez "kertanguy" et "de" pour me joindre
> Have you tried looking for "les pâtes" - which is the word pasta
> Frenchified?
<pedant>
Anyway, "pâte" means "batter" in French. :-)
</pedant>
--
inversez "kertanguy" et "de" pour me joindre
Apr 30th 2005, 11:51 pm
#29
Guest
Posts: n/a
Re: Question re French Cuisine
[email protected] (Stanislas de Kertanguy) wrote in
news:1gvvmcq.1kgzvkz1malidyN%stanislas.kertanguyde @laposte.net:
> Patrick Wallace <[email protected]> wrote:
>
>> Have you tried looking for "les pâtes" - which is the word pasta
>> Frenchified?
>
> <pedant>
>
> Anyway, "pâte" means "batter" in French. :-)
>
> </pedant>
>
<pedant>
Anyway, "pâte" means "paste", "dough", "pastry", or "batter" in English.
"Pâtes" means pasta in English :-)
</pedant>
news:1gvvmcq.1kgzvkz1malidyN%stanislas.kertanguyde @laposte.net:
> Patrick Wallace <[email protected]> wrote:
>
>> Have you tried looking for "les pâtes" - which is the word pasta
>> Frenchified?
>
> <pedant>
>
> Anyway, "pâte" means "batter" in French. :-)
>
> </pedant>
>
<pedant>
Anyway, "pâte" means "paste", "dough", "pastry", or "batter" in English.
"Pâtes" means pasta in English :-)
</pedant>
May 1st 2005, 11:37 am
#30
Guest
Posts: n/a
Re: Question re French Cuisine
Stanislas de Kertanguy wrote:
> EvelynVogtGamble(Divamanque) <[email protected]> wrote:
>
>
>>>Actually - they dish up pasta quite often in the cafeteria at work, and
>>>also wheat, which I don't like at all.
>>Just "wheat"? Not in the form of cous-cous or kasha? I
>>don't think I've ever had it - how do they cook it? Like rice?
>
>
> It's relatively new in this 'pre-cooked' form - a dozen years or so.
>
> It's wheat grains steamed in a factory that you just cook like rice for
> 10 minutes. I find it delicious with meat - it's just a little expensive
> compared to rice (some 1.5¤ for 1 kg).
Sounds like something I'd like to try, next time I'm in
Paris. My French is very limited - what do I look for on
the menu?
>
>
> EvelynVogtGamble(Divamanque) <[email protected]> wrote:
>
>
>>>Actually - they dish up pasta quite often in the cafeteria at work, and
>>>also wheat, which I don't like at all.
>>Just "wheat"? Not in the form of cous-cous or kasha? I
>>don't think I've ever had it - how do they cook it? Like rice?
>
>
> It's relatively new in this 'pre-cooked' form - a dozen years or so.
>
> It's wheat grains steamed in a factory that you just cook like rice for
> 10 minutes. I find it delicious with meat - it's just a little expensive
> compared to rice (some 1.5¤ for 1 kg).
Sounds like something I'd like to try, next time I'm in
Paris. My French is very limited - what do I look for on
the menu?
>
>
