Chauffour

a friend of mine lives just outside Paris, can anyone recommend someone to install a decoder/card for UK TV channels? please email or pm me....   thanks

you mean by selling you a half  empty bottle??? [:P]

can i be the 'pizza making' teacher?   i could also teach you how to make limoncello... but then i would have to kill you  [6]

we also had our done,the notaire will pay for it once the house is sold (of course using our money)

why do you need yeast to make wine? [8-)] my family has made wine for generations, but never used yeast or anything else than grapes...  

my 4 ex-mothers in law [:D]

April to October in Dordogne..... [:)] November to March in Cape Town  [:D]    

we could be interested, what are the sizes?  

around here i have seen an allottisment with pdc (probalby 10 plots, around 2000 sqm each, at 8 euros per meter, only  2 left

we get ours for free off friends with horses, but beware as it'll be full of weeds! We never had so many weeds until we dug in well rotted horse manure. However the flowers & veggies have performed much better since..............

[quote user="ernie"] Ciao Massimo anche Tracy !   Quando tornate al Sud Africa ?  Vi tornate in permanenza ??   Sto stato in visito al RSA fa due mese, al Wild Coast, ancora bellissimo, ma, Johannesburgo, che brutto, tantissimo pericoloso.   In tutto caso, spero tutt’a posto anche tanti auguri !   Which means : When are you returning to South Africa ?  Back for good ?   I visited the RSA a couple months ago, down to the Wild Coast, still marvellous, but Joburg, terrible, so completely dangerous.   In any case, I hope all goes well with you and the best of luck !     ernie [/quote]   Ernie, we are flying to CT on the 1st of November, until end of March... we could have an offer for here soon, in that case we will complete in April and then move to CT for good, and open there the pizza club.... Cape Town needs a good pizza!!!! ps. your italiano is molto buono, dove hai imparato? ciao

we have been recommended a notaire in Mussidan (mr. Galliez), has anyone used his services or heard anything about him? maybe PM  me if you have any comments... thanks

we live in dept 24, in the north not far from the Charente border. Whilst walking yesterday early evening we saw what looked like a very large otter. It wasn't a coypu, it had a long tail which tapered towards the end, the size in total was about half a meter long. It moved in a cumbersome way across the track in front of us into the shelter of the woods.  Of course we didn't have a camera with us! It seems otters are only in the Massif Central and the Atlantic coast, so what was it? any ideas appreciated!  

beans... well depend how many i eat [:$]

if you plan to do it as a money making business, it could be quite hard. we go away every winter and we always find housesitters willing to pay us a small rent. in any case, you can check here:  http://www.housecarers.com/ and here: http://www.mindmyhouse.com/

[quote user="Ian"][quote user="Pierre ZFP"]  (is shark oil really good for piles?  Causing them or curing them?) [/quote] One of my company's clients manufacture a well know "preparation" for piles (to make them feel better). The principal active ingredient is indeed sharks liver oil...I've read the box!  I have no idea how it was invented....a sharks liver is not something you stumble upon, let alone consider applying to a tender part of your anatomy... [/quote]   if we could breed  sharks in Dordogne, could we do foie gras with it?  business idea!!!!! [:D]

i would like  to do exactly what i will do on the next few months: move to South Africa. [:D], and then i will do another thing i want to do, open there the PizzaClub [:D].... winning the lottery would be just a bonus....

ChocCcie, welcome to the world of pizzamaking! first of all, how big is your oven? mine is 1 meter diameter (inside) and it takes 2 hours to heat at the right temperature (400-450 degrees) use dry wood only. build the fire in the middle of the oven. once hot (when you can't hold your hand in front of the oven door for more that a few seconds), move the fire on one side, clean the base with a brush and it's ready to bake... a pizza should not take more that 2 minutes. keep adding small pieces of wood to the fire because the flame is needed to cook the toppings. for bread it has to be a lot cooler, around 250. one secret to find the right temperature for bread is to wrap a piece of newspaper around a  stick, hold it a few centimeters over the base, the paper has to become brown in a few seconds, if it catches fire it's too hot. i hope your oven is not as far from the kitchen as mine.. here is my marathon from the preparation area to the oven: http://www.youtube.com/watch?v=9cQpJ9U6ruY      

afraid not...  this is where my pizza ends up: http://www.youtube.com/watch?v=eLSfABMF0aQ    [:D]  

and  here is how we make it: http://www.youtube.com/watch?v=vDelHAOYAB8   and the result: http://www.youtube.com/watch?v=Ls7JxXKLoCY   buon appetito

Pizza and Barbera !!!!  (sorry, Italy again... [:P])    

...and of course whatever you get from the sale of the wood will be mentioned on your next declaration des taxes! [:)]

hi all, well I have to admit to never having cooked foie gras - only bought it previously. Now I have bought a vacuum packed fresh one, but I want to make foie gras pan-fried with a raspberry vinegar reduction: Question is, should I poach it first & what's the best way, then quickly pan fry it (risk of it melting/breaking)....or should I take a chance & slice it & pan fry from fresh? any help apreciated. I plan to soak it in milk tomorrow to help remove the veins, etc. I need to cook/serve it on Wednesday thanks  

according to the news,  export of british fish to europe is banned... how can a fish have foot and mouth? [8-)][8-)][8-)]

depends where you are but we've simply had too much rain - our French neighbours who have their owwn vineyard agree that this has been the problem, as theirs are withered & diseased too. In previous years we've never watered our vine and always had kgs of lovely eating grapes....they never need water as they root so deep they find it. So from our experience and local knowledge the weather is the problem. good luck next year, just make sure they're pruned properly for a good yield!