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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Thursday, 29 August 2013

My Region and yours too for a holiday...!

ALL YEAR ROUND - mainly sunshine.....
Oysters
Oysters from Marseillan, but also from Meze, Frontignan, Bouzigues - all around the 'Bassin de Thau....my old hunting grounds! Not only oysters, but mussels as well - Picpoul white wine and French dry vermouth, Noilly Prat what more do you want....?
http://www.creme-de-languedoc.com/
<iframe width="640" height="360" src="http://www.youtube.com/embed/TCC-n3cZpgE?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

http://www.youtube.com/watch?feature=player_embedded&v=TCC-n3cZpgE

le port de Marseillanle port de Marseillan (Photo credit: cagouille05)

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Wednesday, 21 August 2013

not all bad after all.....

Un Double Cheese
http://www.gizmodo.fr/2013/08/21/double-cheese-mcdonalds-offre-rapport-prix-nutrition-imbattable.html#comment-2173464

Although I am not an avid consumer of these things, I thought this article was just and correct. If people use these places correctly (ie not every day and every meal) then they do not merit the critic they get. In fact McDonald's have put a lot of  effort into particularly their salad availability and a lot of money into publicity explaining and warning the general public - in any case, your kids don't want to go anywhere else....!

'Quand on pense à McDonald’s, on pense malheureusement davantage aux problèmes d’obésité et de santé que la restauration rapide peut entraîner. Pourtant, si l’on s’intéresse de plus près aux apports nutritionnels, il semblerait que le Double Cheese offre un rapport prix/nutrition imbattable.'


Selon l’économiste Stephen Dubner, co-auteur du best-seller Freakonomics, le Double Cheese est sans conteste premier du classement en ce qui concerne les apports nutritionnels par rapport au prix. C’est sur blog que le débat a pris forme, un lecteur affirmant que le burger avait de biens meilleurs avantages que les rares que l’on lui prête.
« Le Double Cheese apporte 390 calories, 23 grammes de protéines – la moitié de la dose quotidienne – 7% des fibres quotidiennes, 19 grammes de graisses et 20% du calcium journalier, le tout pour un prix compris entre 1 et 2$. »
Selon Dubner, il ne fait aucun doute que le Double Cheese soit la nourriture « la moins chère, la plus généreuse et la plus nutritive. » La manière dont répond à la question cela dit « en dit beaucoup sur votre façon de voir le monde, pas uniquement sur notre système alimentaire et l’économie liée, mais aussi sur la justice sociale. »
English: The mdonalds logo from the late 90sEnglish: The mdonalds logo from the late 90s (Photo credit: Wikipedia)

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Saturday, 17 August 2013

parley cheese.....!

 Just having spent quite a long time on the other side of the 'big pond', I actually started to appreciate again both the quality - the quantity and particularly the prices of our 'European' cheeses on my return.
Although my personal favourites are ' pâte molle' (soft - such as brie or camembert) cheese should always be eaten at the end of a meal, and in the order of 'weaker' to 'stronger' tasting (here are a few facts, in French, but you can use the translator at the top of this blog):
 Nos Chefs
Commencez toujours la dégustation du fromage le moins fort au fromage le plus fort: chèvre frais -salers-morbier-ossau iraty- chèvre fermier-comté-rocamadour-cosso brebis-bethmale-perail-fileta-roquefort. Connaissez-vous l'histoire du ROQUEFORT ? la légende raconte qu'un berger plus intéressé par les femmes que par son troupeau oublia son repas de pain et de fromage frais de brebis dans des grottes pour suivre sa belle. A son retour, la moisissure Penicillium roqueforti avait métamorphosée son casse-coûte .... Le Roquefort était né.

Here is a link giving tips on how to keep them, for how long and service of them: http://www.leclerc-blagnac.fr/fr/fiche/235-repas-fromages-selection-de-la-cremiere.html
European cheeses are surrounded by myths and stories of their discoveries, in particular the probably most expensive one going, 'Roquefort' Blue which is actually green! Here is a little bit about it with thanks to:  http://www.francemonthly.com/n/0705/

Roquefort - Franceonjour!
There are many must-see magical places tucked away in France. Some of them were still hard to access as recently as a few years ago, such as the Aveyron region, where the most famous cheese of France is made. However, with the building of the tallest bridge in the world, the doors to this equally beautiful and wild area are now swung open. This journey takes us across the Millau Viaduct, for a gastronomic stop in Roquefort-sur-Soulzon, the tiny village whose name evokes delight in the mind of the finest gourmets. But before continuing, please remember that you can access and read all the newsletters already published athttp://www.francemonthly.com/
The Legend of Roquefort
Legend tells the wonderful story of a young shepherd who was keeping his sheep at the foot of the Massif de Combalou. As he was resting in a cave, just about to savor a delicious piece of rye bread with some sheep cheese on top, 
Roquefort - Société des Caves
 Caves of Roquefort-sur-Soulzon (Click photo to enlarge)
he saw a charming shepherdess go by. He quickly stuck his meal in a corner of the cave to run after the pretty woman, and forgot all about it. The young birdbrain came across his bread a couple of lunar months later. He noticed that as it had molded, the bread had turned blue and the piece of sheep cheese as well had been covered with bluish-green veins. As he was starving, he sank his teeth into it despite the strong odor the cheese was releasing and, mind you, found the delicacy much to his liking. Thus, Penicillium roqueforti came to be, born of a mysterious alchemy between the humidity and natural ventilation of a cave on a piece of dry bread. As if by magic, Roquefort cheese came to life.
Roquefort, King of Cheeses
As early as 3500 B.C., Roquefort’s predecessor was already very much appreciated. At the beginning of our era, Romans made a big thing of this delicately flavored treat, although it was not yet called Roquefort. It wasn’t until about the year 400, a dark period in history when pillagers were spreading terror in the countryside, that a small town nestled at the foot of the mountain Combalou set up defensive fortifications. Originally called "Roca Forta" ("Strong Fortress" in Latin), the small village already known for its precious bluish cheese, was later rebaptized "Roquefort-sur-Soulzon". Over the centuries, the cheese captivated the greatest men of the kingdom of France and Navarre: Charlemagne, François I, Louis XIV all relished it, while famous artists and writers such as Rabelais continuously praised its qualities. Diderot stated that "Roquefort cheese is indisputably the finest cheese in Europe". Brillat-Savarin, a member of the Constituent Assembly during the French Revolution and a fine gourmet himself, stated that a "dinner without Roquefort is like a beautiful woman missing an eye", whereas Casanova proclaimed without hesitation that Roquefort "had the power to restore love and bring to maturity a budding love". Roquefort is indisputably the King of Cheeses.

In any case, a certain Général de Gaulle once asked the question ' how can you govern a country which has more than 3,000 types of cheeses.....' 

Wednesday, 14 August 2013

Starting up again...soon....On reprend....bientôt!

It's been a long, long break, due to ill health and then a little trip to the other side of the world for personal reasons, but I hope to take up my activities again on the various blogs you all know, very shortly.
Just got to get the last few Tourists happily packed and on their way home - if only it was so simple! Like a hot dog is simple........




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Saturday, 10 August 2013

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Lecker...Tasty... Appétissante

Des bonnes choses - de presque partout...! Leckereien von fast Uberall...! Tasty things from almost everywhere...! *********
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******* iwmpop (mr le marquis)- Vauvert, France - Janvier 2011