Somethin' to say? Was zu sagen? Des choses a dire?

Follow mrlemarquis on Twitter If you want to make a comment but can't find the "make a comment" box, which keeps on disappearing, just send it either to twitter, facebook or to me at: iwmpop@gmail.com , and I'll maybe publish it for you....Only said maybe....! Here's the latest one: (Who IS this guy called Keith.....) "I just wanted to leave a comment to say that (from personal experience), although you get a bit stinky for the first few weeks, after that you don't get any stinkier! And those olives do look nice, don't they? All the best" Keith

hungry?Thanks to Tina Concetta Marzocca.

Actuelle informations...New....Neu....

Due to illhealth I have decided to post my articles here:Just click on the link....


Depuis peu vous pouvez suivre des liens par voie du "Twitter" vers des articles amusantes et/ou intéressantes.......... Allez-y.... essayez. C'est en haut...
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For some time, you can follow links chosen by mr le marquis and presented on "Twitter". These links are intended to inform and amuse you - every day, or nearly, new ones ....Try it out! It's just above...
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Zeit einige Wochen Können Sie interessantes oder amüsantes Verfolgen durch "Twitter"... Fast jeden Tag was neues von mr le marquis ... Versuchen Sie es...Zu finden oben...

here it is....you wanted it....!

somebody (!) wanted to know so here it is...

simple local vegetables

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Tuesday, 31 August 2010

Les fromages - The cheeses - Alles Käse....!

Na nu - Alles Käse...? Wenn es um das Käsebrett geht - hoffentlich.....!
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The cheeses - on the cheeseboard hopefully....
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Des fromages - pas uniquement utile a table....
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The photo above shows one of the World's greatest cheeses in a state of perfect ripeness.
It is only at this stage that the full taste, the delicious taste and texture is apparent.
To get to this stage, various things are required. Firstly, it has to be a Camembert made from raw milk (lait cru), made preferably in that part of the world known as Camambert (a village in France), be made from milk from that region, and NOT (as in many, many cases from imported milk). The cheese must be turned over many times, and at home should not be put in the fridge after purchase, but left in room temperature (assuming normal temperatures) and turned frequently.
Only after it has been cut, for consumation, should what is left (if it's a good one, there won't be any left!), be kept - well protected, in the fridge, at the highest temperature point (normally in the vegetable part of the fridge).
"Camembert" made one of probably the most costly errors in the history of the Kitchen world when the area did not take out a "trade mark" protection, right from the start!
This meant, and still does, that many "forgeries" are to be found.
Camembert from Germany, other parts of France, Holland even USA are to be found - and avoided like the plague!
Yes - they are always cheaper, and this is generally an indication - low price = low quality, and you'll probably end up throwing away more than you eat!
The same applies to a cheese called "Brie", which has become a sort of "collective" name for anything resembling the original "Brie de Mie" except for the taste and texture.
It's the difference between Beluga caviar and coloured cod roes! Don't touch them!
A certain Frenchman, General and Président, once said "How can you govern a country which boasts more than 3,000 different types of cheese" - and he was right - with difficulty, but then again, with palatial pleasure...!
France - in spite of the amusing adverts from "the other country of cheese - Holland" is the number 1 address in the world for cheese, there is no doubt, only rarely being rivalled by other countries for certain types of cheeses, Italy for its "Parmesan" - Switzerland for it's various semi-hard cheeses like Appenzeller or Gruyère etc., certain "older" Dutch cheeses (although Dutch friends assure me that they only export the rubbish) and I'll even go so far as to mention England for it's "Stiltons" and "Double Worcesters".
On the whole, if you stay with French, you can't really go wrong. There is something for everybody, and for all occasions, from the blue/green veined Roquefort, to the really ripe "Munster" (the only cheese I know capable of chasing any HM Inspector of Customs and Excises).
Yes - expensive, I recall a certain young man who, having left the parental home where he consumed large quantities of cheeses, had to constat that "Hey Dad - you seen the price of cheese.....!"
But...value is when you don't need a lot to have the quality bursting open your mouth with the full flavour and taste.
Cheaper things like best price "Emmentaler" (often already grated) finally end up in your mouth like bits of elastic rubber bands, and finally in the bin, together with the food it was supposed to give a crusty brown gratiné.
And now - the large companies in France are complicating the issue even more.
They decided some time back that "raw" milk cheeses were dangerous to the health, but since vheese made from "sterilized" milk didn't have the taste required, they came up with the idea of a sort of mixture between raw and cooked, and imposed it, through their size and sales politics, upon the general public. In France, at least, avoid them, you'll eat better, and you'll support the smaller producers. The prices don't differ enormously, but the quality does,
They neglected to mention, naturally, that their concern was more in fulfilling European and Swiss laws which bans the exportation of raw milk cheeses, than protecting our health!
Incidentally, the Swiss ban even the importing of han or pork products, they claim "swine fever" is rife elsewhere, but not in Switzerland! I've even been obliged to dispose my ham sandwich for the journey in the rubbish bin when entering Switzerland - not the only reason for me to avoid Switzerland and the Swiss!
Should have had my "ripened to perfection Munster" in the car - for the Customs inspector - my fault!
Here is a link to pass away some time on the subject:





http://www.reluctantgourmet.com/blog/all-about-cheese/stinky-washed-rind-cheeses/

Did you know you were breaking International law even when you took that cheese to eat on the journet back to the UK.....?
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Monday, 30 August 2010

Seasonal-saisons-Jahreszeit



Jahreszeit - jetzt sind Wir im "Pflaumen zeit" - Es wird gebacken und gebacken, "Zwetschgen" im allen Arten - und Es ist lecker, lecker....

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Seasons - we're in the "Plum time" - particularly Damsons, a bit more acidy, and wonderful for all sorts of things. The
Germans are the experts, they call them "Zwetschgen" and they're yum-yum....
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Les saisons, et maintenant nous sommes dans la saison des "Prunes" notamment les "Quetsche" - plus acide, et magnifique pour beaucoup des choses.....
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 Bonne Appétit....

Sunday, 29 August 2010

L'été fini? Summer's ending..? Sommerende...?

Alors, l'été touche a sa fin, peut être des derniers petites plats pour dire "Adieu"......?
N'oubliez pas de vous abonner pour des meilleurs Weekends....! C'est gratuit.
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L'équipe Cuisiner vous propose de redécouvrir ses recettes
ensoleillées pour savourer l'été avec gourmandise.

A la une
Cet été, on craque pour les cakes salés !
Cake au citron
et au saumon
Muffins
jambon-fromage
Cake à la feta
et aux tomates
Les cakes se déclinent à l'infini. En plus, ils sont ultra faciles à faire.
Alors, pourquoi s'en priver ? 40 recettes
Incollable sur la pizza ?
La pizza, tout le monde connaît ! Ce plat facile à préparer se déguste aujourd'hui aux quatre coins du monde. Mais que savez-vous vraiment ?  10 questions
30 recettes complètement chèvre
Velouté
de topinambour
Terrine de chèvre,
poivron et courgette
Purée de poivron
et fromage de chèvre
Frais ou sec, en crottin ou en bûche, ce fromage est un vrai régal. Voici des plats à vous rendre chèvre ! Sélection

La faisselle, un vrai plaisir nature

Du lait fraîchement collecté, des ferments lactiques soigneusement sélectionnés, une fabrication
à la louche de haute tradition, un petit panier percé… Découvrez la texture unique, la légèreté
et la fraîcheur de la faisselle. En savoir plus
Publi-info
Magazine
Vive la ratatouille !
En version classique ou sur une tartine, profitez de l'été pour vous régaler avec ce plat ensoleillé.  47 idées
TEMOIGNAGES Les apéritifs dînatoires
Pour une soirée entre amis, c'est chic et festif. On y trouve son bonheur, que l'on soit salé ou sucré ! Ces lecteurs nous disent tout sur leurs meilleurs apéros.
43 contributions
LE MOT DE LA SEMAINE Que signifie "trousser" ?
Chaque semaine, un terme de cuisine pour mieux comprendre les recettes. Trousser, c'est... Lire la suiteTout le lexique
PRODUIT Tout sur le thon
Mettez ce gros poisson à vos menus chaque
semaine. Il est plein de vitamines et en plus, le thon... c'est bon ! LireRecettes au thon

C'est le moment.....remplir la cave...

MAIS... Vous n'avez que 2 jours encore....
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European Goodies...! Slideshow: Mr’s trip from France to Europe (near Dieuze, Lorraine) was created by TripAdvisor. See another Dieuze slideshow. Create your own stunning free slideshow from your travel photos.
******* iwmpop (mr le marquis)- Vauvert, France - Janvier 2011