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, 8 November 2011

I'm game - it's wild......!

Wild RezepteIn German, it's called "wild" - coming from the fact that it's a source of supply from the uncontrolled free countryside, or supposed to be, in English, it's called "game" - you'll have to figure that out for yourself!
Becoming rarer and rarer, due to economic as well as environmental problems (a large number of wild animals are affected by radiation, by simple eradication of their lifespaces and of course by "culls" - the eradication of their species at the end of the day), "Game" or "Wild" is a rather expensive luxury nowadays, unless you are a hunter yourself, or have access to people who are.
This is a shame, because originally, game actually was a better choice than the domesticated animal, simply because they ate the food they scratched for and found naturally, whereas the domesticated animals are fed - targeted diats for the production of muscle (meat)- irrespective in general of the taste or quality.Kaninchen einfach und schnell
I have a tendency to arrange the general term "Game" or "Wild" into categories which show the animals (more and more of them) which are becoming "normal" and almost domesticated. Rabbits for example, are farmed, but the so are deer, ostrich, and many others.
The truly "wild" (that is savage - free roaming) are becoming fewer and fewer, and this fact leads the human population to start breeding - the human being always likes to be in charge and get what he wants, when he wants it, on his table (and elsewhere)- something only arrangable by breeding. Unfortunately breeding reduces geberally the quality and taste, but certain animals are difficult - if not impossible - to breed.
Hase im RotweinsoßeHare is one of them, although it does happen.
Other strictly "wild" animals are boar (wild pig) Wildschwein in Rotwein  and generally "stag" (venison) - although deer meat is often reared on "farms" nowadays.Bacon-Wrapped Rack of Venison In general, the meats are all used in similar recipes as for other domesticated meats, bearing in mind that often the truly "wild" animal will probably have a much stronger taste than it's domesticated counterpart, which is the main reason that slightly "sweet-sour" sauces are used, and garnishes tend to have "sharp" items such as deep red cherries, quite sharp in taste - or ..
"Cranberry" sauce, also relatively sharpish - although in various garnishes other fruits are used, such as pears or even peaches, and I have seen and tasted  "Kiwis" in use with game dishes. Here is a little link to get you started....  http://www.foodandwine.com/recipes/bacon-wrapped-rack-of-venison
Of course, "Game"  or "Wild" would not be complete without mention of all those feathered members of the breed. Partridges, Grouse, Pheasant  even wild Duck and Geese, all of them make up the larder as well. The smallest "quail" are now so often breeded, that I don't honestly consider them within the category "game".
There are "hunters" (at least they call themselves so) who shoot even the common sparrow - to be frank, this is not only criminal, but stupid. When a "songbird" is hit by a large calibre cartridge, there is NOTHING left over to eat!
Songbirds are there to sing, so let 'em sing.....!
It's a sort of "gentleman's agreement" - so - sing on.......!  Here is a link to charm you all with their little noises.....  http://www.blinkx.com/watch-video/songbirds/JggORUx8O-kT5F270riFCg

Finally, although "wild" or "game" is available all year round, there are certain periods when you can be sure that it is frozen and not fresh, during the "brooding" season. It's illegal, almost everywhere to hunt and kill during the breeding season. In the same way, there are periods when the meat is best, in Autumn, mainly, and always remember (if you're a huntsman) any animal (even the human being) is more tender when killed in ambush rather than after a long chase!
The reason is simple - a chase makes the muscle hardening natural product "adrenalin" pump through the flesh, making it much more tough to chew!  Even animals know this......
In French, for those who live here, the collective word for "Game" is "Gibier" and covers all (feathered or not) varieties. A hunter in French is a "Chasseur" and he is a dangerous species, blasting as he does at anything that moves in the local vineyards.......!


Bonne Appétit! 



 

Friday, 4 November 2011

Remember, remember.......

Tomorrow is the 5th November.....logical, you say, today is the 4th. Yes, but the 5th November is a well installed tradition in Britain, here is a link to inform you
http://www.ictacchiventuri.it/english/guy/traditions.html
Basically, what happened some centuries ago, was that a gentleman named Guy Fawkes and some cronies tried to do what many people since then have tried to do... - or wanted to - Blow up the British Houses of Parliament, otherwise known as St. James's Palace.
He and his cronies were caught and "dealt with" but this is a Weblogspot about food and drink you say, what has this got to do with it....?
Well, this event and the subsequent execution of Guy Fawkes gave birth to various things strictly British, in the kitchen.
A link....?   http://www.bbc.co.uk/food/recipes/search?occasions[]=bonfire_night   -  Here you are, loads and loads of suggestions, most of which don't really have anything to do with Guy Fawkes, but represent more the frenetic energy invested to produce that British staple food - the Sausage....in all its forms. Basically a welcome break from the rigours of a damp and chilly British winter, this tradition has just about all the things you can make and eat outdoors (if the weather isn't typical) around an enormous bonfire.The perfect baked potato Baked potatoes - generally burnt because the bonfire is too big and too hot to approach and try to save your potatoes - sticky treacle pudding, difficult to eat with the fingers, and treacle toffee, difficult to eat with dentures....fudge - which just melts in the mouth, right onto the weighing scales.....roast chestnuts of course,Nutty toffee apples..and strange things called toffee apples - made to break your teeth and keep the Dentists gainfully employed until Christmas or later....
Generally the bonfires last a long time, and fireworks are sent up into the black sky, strangely enough, during my childhood, this was the one and only occasion in the year when one saw fireworks. New Years Eve did not really figure on the plan.
One of the strangest but also enjoyable dishes made in the British cookery repertoire is this.....Toad in the hole  It's called "toad in the Hole" - is known by almost every British Citizen, but can only be made by very few. Basically sausages placed in an oven proof dish, covered with a batter (also used for the infamous "Yorkshire Pudding" to accompany the sunday roast beef) and cooked in the oven. The origins of this dish, like it's name, are lost in time, all I can assume is that some Yorkshire lass must have been making it when a toad jumped in and not turning to a beautiful and rich Prince when she kissed it, the Yorkshire lass threw him, the toad, the sausages and everything else into the oven.
Try it - it's actually surprisingly tasty, and served just on its own, it is not stodgy or over filling. It's also relatively economic and simple enough to prepare.... Here's the recipe:
http://www.bbc.co.uk/food/recipes/toadinthehole_3354
Drinks on a Guy Fawkes night....? Basically anything - there are no particular "specials" - British drinks are preferred, like Cider, or that unbeleivably horrible brew they call Beer.
A cup of tea is also allowed, even if you're likely to be the only one drinking it!

Have a nice time......

Tuesday, 1 November 2011

Les choses si facile....The simple things in life







Some of the things in the kitchen are assumed by all non-chefs to be simple, so simple they could even do it themselves.....Well it often is NOT the case....Here's one (in French but easy to follow):

http://video.femmesplus.fr/video/iLyROoafzpIb.html

and so good for a healthy body.........:

Delicious always...........  and no need for one of those "ring" things....!

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