5-element
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Posts posted by 5-element
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Cramps are also thought to be due to magnesium deficiency, or a calcium/magnesium imbalance. I, too, eat quite a lot of salt and my BP is usually through the floor.Venison, miam miam!I'd better go and remind myself who Hilda Baker is - without looking, I'd say "Coronation Street" but I might be wrong, as I mix up those soaps.
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[quote user="Chancer"]
I dont touch merguéz and other saucisses these days as if you weigh them before and after cooking whilst you lose a lot of fat (if grilled) and water, often 50% + its therefore cheaper per kilo to buy chicken breast, a crazy situation and shows you just how much money the industrials make out of us.
[/quote]Ah but that is for industrial merguez sold in supermarkets. My butcher makes his merguez, and they give practically no fat at all, or water, when grilled. No comparison with the grande surface ones.Chancer, it is ischio-jambiers (from "jambe")... I do love your phonetic French, it is so colourful and made me smile. They are the muscles on the back of the thigh, opposite to the quadriceps in the front. Don't know what they are in English. -
Ah I see, so it is the nitrites and nitrates which are the bad guys this week. Not just the bad fat. [:'(]So you can choose between heart attack/AVC (with transfats) and cancer (with nitrates). Sausages have got both. Ahem.I wonder if merguez and chorizo count as "sausages" ? ( sadly, I know the answer)Thanks Norman for that article.
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I haven't read the report, so don't know - but surely, processed food is much, much more than processed meat! It is where all the transfats hide - in biscuits, cakes, so-called ice-creams, chocolate, fake cheese for pizza, anything with palm oil like peanut butter, etc...Charcuterie is a funny one. For instance, "rillettes d'oie" is very fatty. Yet, it appears that just like duck fat, goose fat is actually good for you, cholesterol-wise. (I heard that once, and it is my excuse, as rillettes d'oie is my indulgence[:)]) - so in that sense it is better for you than most cheese!Today I finished some Picard meatballs that were in the freezer, and looked carefully at the ingredients, as I was convinced that there was dodgy stuff in there. And maybe there was, but to the 48% beef - from France, apparently, as if this was a garantee of anything! - there was quite an amount of TVP added (textured vegetable protein, i.e. probably soja). So, strangely, this may be a case of a processed food ("meat")which is not too bad i terms of trans fats since TVP is vegetarian/vegan.I agree with you Chancer, about the weight and fitness too!
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Frecossais, I really have to press the "like" button for this one!!! LOL!In any case, it took me 30 seconds of looking at the word "Givenchy" before I realised what was wrong. Givenchy does seem almost right, doesn't it? No wonder you picked it!
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OK, here is another article on the same topic maybe this one works! http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/sep/16/insects-arachnids-future-food
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I believe there is much research to try and predict "foods of the future" - how can the planet sustain the world population, how to cope with protein shortage etc?? Insects seem to be very high on the list.http://www.bbc.co.uk/news/magazine-18813075I have personal interest in this, as I have always believed that even if I had the athletic qualities required, I could never make "Koh-Lanta" (a rubbish TV programme) where people are stranded on a tropical island and have to undergo a series of tests and competitions - one of them is, inevitably, to eat live grubs in large quantity. I thought I could probably cope with grilled grasshoppers and grilled scorpions, but not with big white grubs like cockshafer - the kind we find in compost heapshttp://www.bbc.co.uk/news/magazine-18813075something wrong with this link, first I can't make it live, and when I can, it doesn't lead anywhere, sorry!!!
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I am pretty sure that many French people have no idea what une desserte is.And, Norman, it could have been worse. At least you didn't attempt to eat the furniture. [:P]
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[quote user="woolybanana"].... de m'avoir corrigé... ?[/quote]Ah ah! Bravo WB, once a language teacher, always a language teacher. Sweet 17 will hate us both, now. [;-)] and be sorry she started this!
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[quote user="sweet 17"]
Je veux dire "bonjour" à toi, 5-e!
[/quote]Merci Sweet, bonjour à toi aussi!.But if you want your sentence to sound really French, your will say "Je veux TE dire bonjour, 5-e!"[:D]Here we go, I just can't help it, always correcting people, it must drive Mr 5-e mad![:'(] -
I don't think the Nouvel Ob has just got onto it now - those types of articles appear regularly, just like there are many TV programmes in the same vein - perhaps it's because I tend to watch these as I have always been particularly interested, but there are plenty of them, always have been. Nothing new here. . What the Nouvel Ob did just now is to show the precise details for several foodstuffs - salmon and cocktail sausages for instance. I really think that people are no different in France from elsewhere: many are under no illusion about processed and industrial foodstuff. Hence the urge to stay with "terroir" products. It is taking time, but there is more and more awareness and tendency to shop for local, seasonal, good quality products with 100% traceability.
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Did I dream that the trick to stop raisins falling to the bottom, is to roll them in flour before you put them into the mixture???
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I must be the only one for whom a slow-cooker has been a terrible disappointment. So much so that after trying 3 different stews, I have now put it away in the garage and don't even know which kind it is - I'd bought it off an acquaintance at a vide-grenier, she was getting rid off a lot of kitchen equipment. It's a very basic crock one (and like Clair says, I remember the 3 different settings high-auto-low). I remember what I didn't like about it is that I had to have all the ingredients ready beforehand, and couldn't add this or that to change the flavour - like I do with ordinary cooking. The results of my slow-cooking experiments were all rather tasteless, compared to what I usually make. [:(]I have no idea where I went wrong, I followed instructions!Still, it's too late for my miserable post to put you off Sweet, so now I am awaiting with baited breath to see how you fare with your brand new Aldi slow cooker, I wish you a resounding success!
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"Il (elle) me fait grincer des dents" - I like that, Norman. So, "Cringe-making" would be "à faire grincer des dents".
It could possibly be also "à donner la chair de poule", but you might say that about something that is a little scary.
Christine, for me, "Il me débecte" rather means "Il me dégoûte" or "Il me donne envie de vomir"?
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Sorry, I thought he had just been convicted, since his DNA is matching that found on the scene of the crime. I shouldn't jump the gun.
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A 33-year old Brit, living with his mother in Nimes (Gard), has been arrested in connection with the brutal murder of a young mother of 3, who had gone on her usual run within the residential area. She was found half-denuded, savagely cut (cutter nearby) and her head and face smashed with two nearby rocks.
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I concur with the other French natives about "délivrée"
. As for "la Saint Jean", "la Saint-Glinglin", etc, I think the feminine article refers to "la fête de..." which is left out as a shortcut - so instead of saying "la fête de la Saint Jean", you simply say "la Saint Jean".
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...or just a brave attempt to go with the flow...
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Ha ha ha ha, fabulous! Thank you Another, OH won't have any excuse anymore now (neither will I, for that matter!). He'd curse you if he knew where I got the links from. [:D]
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No need to be diffident about this, Norman. Some of us are way less practical than you are. I look forward to roaming through this useful site with a fine toothcomb. I've already found some new info on my burnt out, busted microwave oven! So, thank you!
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Onions from NZ, and then we also have special "ail rose" in nearby Tarn, but at a certain time of the year, all we can find is garlic from...Argentina! - no thank you, I'd rather go garlic-less in protest...
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It is great to hear from you Ian, and so pleased that you seem to be coping so well, considering. You are clearly someone very special (she had picked you after all, so you must be!) and this transpires from the way you are communicating here, finding the "mot juste" and being so lucid in your report.
May the next year be much, much kinder to you - and may your solitary Christmas day be quietly and productively reflective.
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I am another 30% off person. Our LIDL does have one (whole poulet fermier is a good one, goes straight into the freezer!). There is also a 1-euro per kilo bin in our greengrocer. I get whole collections of red peppers, grill them, and freeze. Sometimes, especially after the festive season, there are wonderful items like passion fruits, mangoes, oyster mushrooms, etc... And then at the baker, there is "pain de la veille", but not just bread - and it's half-price!
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Wooly, this is also something very close to my heart, which also enrages me no end. (Mind you, I am also enraged by the waste going on in many households).
These supermarket policies are wrong, so wrong. It is fair to point out, though, that not ALL of them throw edible stuff away - there are some who do give food to Restos du Coeur, and who let people go through their dustbins (just as there are the supermarkets who have bleach, or dye, or whatever other substance, poured into the waste bins to make sure nobody will try and salvage anything.
Maybe it is optimistic of me, but I get the feeling that there is a growing shift of awareness both in private households and in supermarkets etc... There are endless TV programmes on this issue, even documentaries about "freegans" http://freegan.info/ who are, arguably, carrying out the most extreme form of "living off waste" for ethical and other reasons. And it seems to me too, that it is gradually becoming more and more acceptable to scrounge around other people's waste to reclaim "stuff". Again, this is even becoming a fashionable trend in some milieux, as secondhand shops spring up and are no longer considered fleapits. There are also more numerous social networks of bartering, exchanging, freely giving, and generally encouraging gratuitous generosity.
Overall, I really want to believe that an increased social awareness of the issues surrounding waste is inevitable, and that it is happening right now. Everywhere? Not so sure about that.[:'(]
English-speaking French lawyer
in Useful Links About France/French Living
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