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 May 2011

Neue...Nouveau...New...every year!

 Chaque année, mais souvent maintenant, tout l’année...
Every year, but often all the year now....
Jedes Jahr, aber leider oft jetzt das ganze Jahr.......
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In Germany, one of my favourites was such a simple thing that came around every year, at the time wasn't expensive, was extremely healthy and of a quality second to none..... "Pellkartoffeln". Really a misnamer, it means "skin potatoes" and that is exactly what you DON'T do to them - skin them!..Always best with the living proof, a little REAL earth clinging to them, washed - scraped if necessary, and then (for me) - steamed and served up with a little chopped parsley and butter melting down the sides and over the top of them.....Frankly, I have never eaten anything so delicious but so simple.
Bavaria Ludwig IIImage by iwmpop via 
A little link (in German, but you can use any one of the many "translators" on the Internet if you need to).
http://www.daskochrezept.de/rezepte/kartoffeln/neue-kartoffeln/

It was always a lovely little sign of coming changes, "new potatoes" meant a switch from the almost eternal snows of Bavaria - to Spring, indeed almost early Summer. From conserves or from vegetables with little taste, coming from so far away and generally harvested in a state of unripeness supposedly ready to ripen with the transportation from Chile or Australia or New Zealand or other even further flung places, to relatively local produces, tomatoes full of juice and taste and not water.....

The German production was, and maybe still is, very particular. It was so well known that it was almost as automatic as beer, and the quality was outstandingly good. Together with some of those "matjesfilets" (young Spring herring filets in a creamy but sharp cream sauce) I honestly would have to think a long time to recall anything better! So much so, that whenever I see the pair available here in France (and they always come from Germany), I buy myself a good stock to last at least "a couple of days"...but - somehow, they never do! Then I go on the search for my now famous "champagne for the poor" - Weissbier, normally without success.... Return to Germany...?
Immenstadt kircheImage by iwmpop via Flickr
I recall, many years ago now, my pleasure at finding "pommes de terre nouvelle" in the French shops and market places, but my pleasure rapidly turned sourish when I realised that these were not at all that which I had in Germany. They were, and still are, effectively available all year round! 
It's just a name given to a variety of potato, and although good, they have little or nothing to do with "pellkartoffeln" as I knew them. Some places even go to the extent of leaving some dirt attached, charge more and you're supposed to think these are the REAL things...Well - they're not!
In fact, if you want the REAL McKOY in France, you are advised to look for the variety of pomme de terre called "Ratte".....they are also available all year round, but look carefully at the price....may make your eyes water!   These ARE very similar to the otherwise known as "spring potatoes" both in shape, presentation and taste, and the preparation methods are the same.
It isn't the same as holding yourself back just for Spring and getting hold of those REAL delicious little things. Even in Britain it meant a change of season...what would a Cricket lunch break ever have been without those little new potatoes...?
I recall also, in Britain, that even the famous "Fish & Chip" shops paid tribute to the present of "new" or "spring" potatoes, and would proudly announce "now frying with NEW POTATOES" which was a shame really, because this delice isn't really adapted to frying or roasting - most certainly not mashing....just simple, straightforward steaming or boiling in their skin and served with melting butter.......and my now famous "champagne of the people...Weissbier"......Easy enough - isn't it........





Weissbier.
It's the period, so off you go, and if you're lucky enough to have a garden, plant some - that way you are sure of your source, and you don't need many. The best ones I ever ate (apart from the German variety) were little sweet, succulent things that had grown from "scrapings" and left overs thrown into the compost heap....strange but so full of taste...Maybe you'll be lucky as well, it only happened to me once, but it was unforgettable. Shame the heringsfilets don't grow like that as well......!
Of course, if you can't find them, don't want them, then you can always reach into your rich repertoire and follow instructions:

...it's one way of making sure people won't come back!
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NEWS:
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Friday, 27 May 2011

Weekend...Wochenende...Fin Semaine...

Have a nice Weekend.......Passez un bon fin semaine....Gutes Wochenende.....
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Monday, 23 May 2011

American Style but with ideas which please Europeans as well!

I've looked over many American sites and places, Hotels - Restaurants - Centres of all kinds but this one took my fancy because of it's seemingly well planned mixture of local and National American with European slant.
That good food is available in the USA is an evidence, it's just that it seems to be, occasionally, difficult to find!
Here is a link to the very long introduction and availability chart and it seems that just about every moment of the day is covered.
I've just picked out a couple of things which I would like to try out......

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LUNCHEONS
Includes:  Mixed Green Salad with Choice of One Dressing, Freshly Baked Rolls & Butter
Freshly Brewed Coffee, Decaf, Hot Tea & Iced Tea
Choice of One Dessert
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Pork Loin

With a Whole Grain Mustard Demi Glaze, Mashed Sweet Potatoes and Fresh Green Beans
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Grilled Salmon 


With Chardonnay Cream Sauce, Fresh Dill, Wild Rice and Seasonal Vegetables

Chicken Marsala
Chicken marsala made with quartered Cremini mu...Image via Wikipedia
Sirloin Of Beef 

With a Merlot Demi Glaze, White Cheddar Mashed Potatoes and Seasonal 

With a Marsala Demi Glaze, Mushrooms, Garlic Mashed Potatoes and Seasonal Vegetables



With our Homemade Marinara Sauce and Seasonal Vegetables

Chicken Piccata

With a Lemon Caper Mushroom Sauce, Roasted Red Potatoes and Fresh Green Beans
Chicken piccata.Image via Wikipedia

Pan-Seared Tilapia

With a Pesto Cream Sauce, Rice Pilaf and Seasonal Vegetables

Lunch Dessert Selections

Vanilla, Chocolate or Peppermint Ice Cream
Apple or Cherry Pie
New York Cheesecake with Raspberry Sauce
White and Dark Chocolate Mousse Cup
Strawberry Shortcake
Chocolate or Carrot Cake.
These are the LUNCHEON ideas, and every other time of day, or night is covered here:

 http://www.tinleyparkconventioncenter.net/documents/TPCC%202011%20Banquets%20Menu.pdf


The local Mayor also suggests that his own local installations would be ideal for just about any individual or group:


                                                                    
80th Avenue Metra Station Update & Video
Freedom of Information
2011 Summer Events
Flood Protection Information
Job Seekers - Illinois Skills Match


A Welcome Message from Mayor Ed Zabrocki
Thank you for visiting the Village of Tinley Park website. Tinley Park's excellent location at the intersection of Interstate 80 and Harlem Avenue, just a 35-minute drive or short train ride from downtown Chicago, has attracted continuing prime business and hospitality industry development.  Along with the emergence of award-winning restaurants, a popular Convention Center and a large selection of high-profile hotels, we are home to major shopping areas serving our growing community and the surrounding region.   read more
     Mayor Edward J. Zabrocki 


Chicken MarsalaImage by TheCulinaryGeek via Flickr



 


American cultural icons, apple pie, baseball, ...Image via Wikipedia



















Some traditional American dishes.....
available here as well.......





















 Tri-Color Cheese Tortellini    



Have a look in, you may find some new ideas as well as a new location in the States for your next Company Assembly. 




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Sunday, 22 May 2011

Those little plants--Les petites plantes-Die kleinen Pflanzen.....

3 weeks ago...Vor 3 Wochen....Il y a trois semaines....


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Today....Aujourd'hui.....Heute......!


And the other one - no leaves this year, just flowers....!
Und... die Andere...kein Grünzeug dieses Jahre - nur Blumen.....!
Et...l'autre....pas de verdure cette année - que des fleurs.....!

Ich gebe auf....J'abandonne....I'm giving up.....!


Google search-"iwmpop" - "mrlemarquis"
http://www.marquisdugalipot.blogspot.com
Facebook: Ian Mitchell     -     Twitter: Mr le Marquis



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Thursday, 19 May 2011

Army Cooking...Cuisine Militaire.. Militärisches Kochen...

Potatoes lyonnaiseImage via Wikipedia

Army Cooking...differently!


(EN/GER/FR – choose the album required)
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(Republished May 2011....)

November 2007 - Army style International Cooking.

 Just the other day somebody asked me if I knew how to make 
things called “Roestlis”.
Stupid question, I know how to make anything in the kitchen, 
the only problem is having open and easy access to the 
ingredients necessary!
In this case, not too difficult, because a “Roestli” is the Swiss 
German word given to a simple dish made from potatoes
 and with or without onions, eggs, salt and 
pepper, together with any form of spice or herb one wishes.
The famous, well known ones, are savoury, with onions, garlic 
(optional), fried in goose or duck fat preferably, although 
butter can be used, as a sort of “open omelette” and served 
traditionally with Apple puree.
It can also be made as a dessert, without the onions, and 
using Yams (sweet potatoes), some sugar and the spices 
used in sweet dishes – garnished with comfiture or honey 
or chocolate sauce etc..
In both cases, the method is the same:
Peel potatoes or yams, grate them, slice the onions (if used)
 finely, add your condiments, and fry them, in the fat chosen, 
until the potatoes are cooked. Put them to one side to cool 
down, and beat your eggs as for an omelette (at this moment, 
you can add whatever else you wish, bacon, ham etc.. and 
mix it into the beaten eggs).
Now heat up a little fat in a non-stick pan (or an omelette pan, 
if you have one specially-which every cuisine should have!)
and put the desired amount of cooked potato mixture in, 
just to heat a little, then pour over the desired amount of 
egg mixture, swill it around the pan, as for an omelette, 
and when the one side is browned (about 3 minutes) throw it 
(like a pancake) to turn it over. Pick up the bits from the floor 
and brown the 2nd side as well!
Finished!
To serve, slide the “Roestli” onto a plate, and serve (if wished) 
with some apple puree on the side, or in the middle.
For the sweet ones, with yams, you can do exactly the same, 
without the onions, of course, and before service, spread the 
jam or honey or chocolate sauce over the “Roestli” or serve it 
apart.
The real name for these things (which are also used to 
accompany dishes) is actually German – “Kartoffelnpuffern” – 
(you can understand why the Swiss changed the name) and 
this brings me to the title of this article!
MDP Units.
In the 60’s. the British Army in Germany had dealings with 
various “anomalies” dating from the end of the War.
One of these things was called “MDP” Units, (Military Displaced 
Persons) and consisted of Poles, Czechs, Ukrainian etc displaced 
after the war, and the take over of their countries by the Russian 
forces.
Not wishing to stay under USSR rules, or finding themselves 
already in so called “Free” countries, they were now obliged to 
find ID Papers, employment and all the other things of life.
Since most of them were of military origins, and since the 
various Armies (British, American, French etc) needed people 
of their ilk, as translators, drivers, simple workers, guards etc.. 
etc… and since ID Papers, accommodation, employment etc., 
could all be done very quickly, a lot of them ended up in these 
“MDF” Units.
Probably a large percentage were nothing other than “slid-in” 
spies, but they weren’t really employed in anything very 
security orientated, so it didn’t really matter. Another high 
percentage of them were German Military Displaced Persons
mainly those who had a Nazi history behind them, but not 
sufficiently serious to put them up at Nuremberg, or into prison.
German was, in fact, their language used within MDP Units, 
since few of them spoke English at the beginning.
These Units had existed from towards the end of the War 
onwards, and by the time I had anything to do with them, 
in the mid/end 60’s, and again in the 80’s, they were well 
organized, with their own bars, canteens and all the rest, 
within the British Army barracks.
Since I was able to speak German, I was a sort of natural choice 
to have liaisons with them, at first in my capacities as a British 
Soldier, and then (in the 80’s) as a Cook/Chef (civilian) 
working for the British Army.
I often went for a couple of weeks or months to work in their 
canteens, and I always used their bars in preference to the 
warm beer of the British Army NAAFI canteens! 
The prices were the same, if not cheaper, and they had the 
same access to the duty free spirits etc., with the added 
advantage that they could get French and German cigarettes 
duty free as well, and not just English ones.
Here it was, in one of their canteens in Dortmund, W. Germany, 
that I had my first brush with “Kartoffelnpuffern”!
For some weird reason, this had become their favourite dish, 
and although it was on the menu at least twice a week, it was 
never enough, so I put it on as a “special” at every meal. 
Their ability to swallow down at least a dozen of these things at 
each sitting (before going on to the main course) was amazing 
to see, and they could get a bit nasty if they didn’t think I had 
made enough! A bit of knife waving (with the largest knife in 
the kitchen) normally sorted them out – but still!
Now – as a sort of “semi-military” Unit, they all had their ranks, 
right up to Captains and Majors, but after that, it was regular 
British Army Officers who had command!
This led to all sorts of competitions between the MDP Officers 
to try and get something original to please their British 
Commanding Generals etc., and what better than “British” food, 
when the General came with his Staff on a visit?
Generally, this happened every Christmas period, when they 
thought it was good form to supply the highly important 
visitors with a “British Christmas meal” – problem was that 
they didn’t have access to the things needed, like large turkeys, 
Brussels, chipolatas, etc… etc…
Christmas pudding was out as well, and Christmas Cake, so – in 
general, the occasion was a farce!
This was when one of the brighter lads had the idea to call on 
the services of “that Scottish German fellow” – he must have 
access and knowledge to, and about, these mysteries!
Indeed he had, and – for a price – was prepared to share such 
information!
Little did they know that the General and His Command Staff 
had Turkey, Brussels, Stuffing, Pudding etc., coming out of their 
ears at that time of the year, and would much more prefer a 
real “Gulyash” (goulash-a brown stew with lots of paprika), 
cooked by the “Scottish German Fellow” who they thought to 
be an original Hungarian or Czech or Pole!
They stayed polite, however, and thanked their hosts profoundly 
and excessively, for their kind attention to “British Traditions” 
and how did they manage to find a Chef capable of cooking 
British Traditional Stuff within their ranks?
I invariably ended up being called into the ornate Dining Room, 
to receive their good wishes for the season, and their thanks for 
the meal.
I wasn’t polite for too long! After a couple of occasions, 
I suggested, in English, that they would probably prefer a 
Gulyash to another roast turkey, and they may want to give a 
sweet (or savoury) Roestli – Kartoffelnpuffern a try, this being 
the favourite dish of the MDP’s.
After the surprise of hearing English, with a slight Scottish 
accent, they did indeed think that the idea was a good one, 
and could I possibly put it into action the next time?
Of course I could – at a price – and so I did! 
It seemed to me that the British Command Teams came rather 
more often than was necessary for an “official visit” 
from then on!

And somebody asks me if I know how to make “Roestlis”!!

That was Army 
International Cuisine – a true novelty!
When I left, for Berlin, and for other things, I was presented 
with a “golden goulash gourd” (a sort of large spoon, gold plated) 
as thanks! 
I kept it for many years, but all the gold wore off, and 
was probably eaten in my many goulashes!

iwmpop(mrlemarquis) -  Vauvert, France - republished Mai 2011

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Wednesday, 18 May 2011

You are invited to view "Ian Watson Mitchell's photo"

Message from Ian Watson Mitchell:
The silly season approaches.....Touristes arrivent.....Lucky for these birdies...they are NOT EDIBLE.....
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Tuesday, 17 May 2011

Paleo......what.....?

..Yeah, I'd never heard of it either until just a while back when I stumbled over it during research, and I think I fell in love with it! This link tells you all about it...
http://en.wikipedia.org/wiki/Paleolithic_diet
(Seafood stew - it's allowed as well!)
I don't recall ever having been on a diet, except in hospital when I volunteered to eat little or nothing (had to do with the food itself), but this one appears to tell the contrary....this seems to be the diat I've been living by for many, many years!
Otherwise known as "the caveman diat" or the "stone age diat" it seems to have just about everything I love and enjoy, apart from sheeps eyes, and I adapted it by allowing myself dairy products, normally excluded and bread, since grain products are banned as well!
It is rather difficult to avoid cheese and bread living in France.....!
It's rather difficult excluding beans and other grains too, for this woyuld mean ....no more "Cassoulet"...no more " Couscous" - frankly unthinkable, so I guess my diat is rather more the 
"refined"  ..caveman's diat!
These things mentioned above, although not STRICTLY banned, are advised to be consumed only   in very small quantities...
Well - I think I'll just stay at my "adapted" version, which means - I'll just carry on as I have been for years and years!
If this idea interests you, the link above will help you, and here is a last one....http://www.paleodietrecipesinfo.com/


Won't stop you going to restaurants either  you may just get a few strange looks......!
So...off you go, take your caveman's club with you, or even your cheeseboard, but use it sparingly - it may be HER doing the cooking!


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iwmpop(mrlemarquis)      -    Vauvert,France    -      Mai 2011
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METEO chez moi-Bei mir-my zone

This is what it's doing right now....or nearly! Go with your mouse to the image and click....

Lecker...Tasty... Appétissante

Des bonnes choses - de presque partout...! Leckereien von fast Uberall...! Tasty things from almost everywhere...! *********
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