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jon

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Everything posted by jon

  1. So many people making bookings at the last moment....mainly Brits. Anyone else finding this?
  2. Arcachon  is not really an area for B and B...WHY NOT try looking at LaTeste...or Guijon Mestras.
  3. It kis  not just "Yuppie Muppets" who come to visit their friends with expectations of taxi service,free tours,restaurant and room service. It seems to me that the more you give...the  more they expect. So rules need to be laid down. But in Daisy's case the information was probably 70% fairy tale to create a story which would interest the editors.....not just the readers. Woe and more woe is sensational.....is it not?
  4. Well Daisy Waugh replied! She was as vague as the day she was born!
  5. Scooby I would say...good news for everyone who lives in France....and everyone who owns property in France. I read the article...did not write it! Once again may I draw attention to the fact that this is a French Forum and the positive side of  everything French should be relevant. I came here to France just before the world financial crisis.For me it was the best place to carry. on with the work I enjoy and am capable of doing.For those of you happy in UK and able to provide your daily bread....thats great.....choices.... Why should I not be contented to see that my country of residence is doing well? Maybe I am rather different to Daisy....at least I have the courage to answer the questions which people pose.  
  6. So you hate the way she writes! She is projecting the character nand personality of a thirty something woman who finds fashion to be more important than the more mundane side of life. It is very boreing to be sensable but some of us find it a necessary liability. Can Daisy really be so niave....or is she playing the part of  the young  actress who took the wrong road in both Alice's wonderland and the Wizard of Oz. I emailed Daisy but got no reply. I still dislike all this negativity towards France. I was reading somewhere...The French Property News!!!!! actually ...that France was best placed  to excit the finacial storm.3 PAGE article..... Properties are selling.....at least they are in my area Gironde. Just finished serving dinner.....very tireing....but at least I am working.
  7. I  am going to make you all very angry but I have to say that I still feel that you can make life work in France if you are prepared to put a lot of effort into what you do and choose the right area. Last night we took some clients to a fairly local Night Market where you buy wine at a bar and various dishes are available to eat at a reasonable price.There is a jovial atmsophere....everyone looked happy.There was a pretty good blues band and artisan goods for sale. Plenty of British people some may have been holidaymakers but most of them residents.None of them looked undenourished or sad.Maybe that was just an act...just to make me feel good? Mrs Waugh full of woe...but mainly full of  elaberation,exageration and  ready to show her lack of  sesability! A few hundred  pounds in her purse and off she goes to have a lucky dip! Oh dear and her friends are invading her holiday home and demanding that she puts on her Nigella Lawson piny and starts cooking. Can people fall for all that! On the other hand I am here and its not poerfect.....but my eyes are open and life is not so bad...thank you  very much!  
  8. Daisy Waugh suddenly found about 200.000 euros of change in her pocket and decided to go to the shop to buy a house. This is a story filled with fantasy but would, however outsell Harry Potter. Please! read it all......no very dumb blonde is that stupid. Does she keep her brains in a picnic basket. Aparently she lives in West London and her husband is a film director.....this, would be the only reason...surely that the sunday Times would print this tale. Daisies wilt in the climate of 17 charente maritime..
  9. In early June I was informed that the pool alarm requirements were about to change.....again. Has anyone got info re the new regs. What alarm is now concidered to be legal and correct?
  10. I guesse that everyone is looking for something "NOT EXPENSIVE"
  11. Gosh.....I wonder can it be worth renti ng a property at that price? From the owner's point of view! Sept in our region is glorious. I am a little more than an hour from Arcachon...maybe a bit more....but I have friends there and I know that property is rather exspensive in relation to some other areas.  
  12. ouch out come the cans again! Sliced pinnepple fresh and thickly cut....put into a hot can and scortch with the butter and a little sugar....take off pineapple and scrape the inner black pulp from a vanilla pod into the syrup....slightly burnt.....pour a little of this on the plate with the pineapple portion and serve with rich thick cream or a GOOD vanilla ice cream.The same thing can we achieved with bananas...[nice with a few fresh blackberries in the pan at the last moment]
  13. I guesse that a little lime cordial will work. Golden syrup...can be replaced with some brown sugar. Clotted cream can be replaced by the richest cream that you like.There is a product available in our area...it is rich cream...almost like clotted cream. Green spice is like anice and we purchaced it here in France.....but you can use any spices which take your fancy.....within reason. Sorry but I personally do not like chicken with goats cheese.....but there you go. A breast of chicken served with a wrapping of serrano...sauce of blue cheese....just a little cheese thined down with a little cream or chix stock....not roquesfort...oh so saulty...does not work with the ham.This would be good with a little tagatelli flacvoured with aq little chopped basil and olive oil.Roasted tomatoes with thyme and garlic....goes well with this. Breast of chix in the chinese style.....brushed with honey and soy....or chix marinade if you have a china town near by....cook untill just cooked and then add slivers of ginger,garlic and a little chopped corriander give this a min or two....serve with sauteed spinache...just cooked for a min or so....in a pan with a fraction of olive oil or sesame oil. Cous cous is easy and soaks up all the flavours.Thats a very simple meal.  
  14. I have posted a liitle tip or two today. When I have moments I will add some of our receipes.....j's and mine. Thank goodness we are rather busy!
  15. Actually one of the restaurants opening in the area is useing a recipe of mine on their first night menue. It is not so much a matter of showing and offering one's talent but identifying quality and execution of combinations of flavour,texture and utalising  time in an organised manner....this comes with practise,enthuisiasm and a little respect.Respect feeds the passion to carry on with everything in life! Not everyone wants to be or can be a good chef.....just like not everyone is interested to learn the knowledge of cumputors.....or accounts...or law.
  16. Ok lets go.... Stuffed baked apples they sold like hot cakes in the deli in Lonon. But....The filling for the apples was soaked prunes[soaked over night in earl grey tea....or rum...stonless.] A little soaked dried apricot....chooped...green spice...star anice and a little powdered cinacomn...a few currents and some golden syrup. Make a big big hole in the apple to get a lot of illing in! A little xmas pud after boxing day is great at the bottem of the apple. Toasted slaked almonds are good as a last min finish....serve with a genreous atblespoon of  clotgted cream.       When you make crumble put some ground almonds into the mix. Now is the time for a little melon soup....fresh lime juice...orange juice...and a little pud wine....and a little runny honey to lift the flavour of the melon....alll gets robo couped.....with a few melon parisian added to the chilled mix. Melon sorbet....make a stock syrup and add your melon juice mix.  
  17. I thi nk that in the poast I have given you some receipes. I am happy to do so again.Once again I need to reminde you that I do intigrate with people within my community and sujrrounding areas. Most of the people who run restos in the area are very proud an d are not interested to know better.They seem to be happy to struggle with little or no customers.Yes I could help them and would love to help them if the so wished. The English in the area with caterting outlets also have a mind of their own. Come on it is all about pride....how many people are willing to be helped? I have tried. Yes things are working rather well for me despite my problems with the terrible website....which will be changed. The produce here is good but people can be lazy and they think that this is unoticed.But for those who like good food they see it all. I am not sure that you will have the time to use my receipes as most of you  like to take the quicker route....this I understand.....however good food often takes time and effort. Thats why it costs rather more to eat in a special restaurant. We are all differenet.    
  18. oohps typing error...the bastiide for me.
  19. Good morning! Russet House! There had to be an answer like that.....coming....as summer is not yet over and the "forum folly"must be ready for a little fun. How many of you are prepared to cater for non-paying clients;cook for them,dress and maintain their rooms and show them how to cook over a period of five days. If  any of you are willing to do so then let me k now...perhaps we can begin an association of fellowship or something to offer cookery holidays for free. Perhaps one of the all time heroes of cooking like Jamie Oliver or Gordon Ramsey will  buy a  lovely house in France with land, hire an architect and a team of artisans to  crerate beautifull rooms and a splendid garden.Then they could, perhaps offer their skills and time to people who might be interested to learn about the art of fine cuisine.....or phuka platters. It is really conciderate and wonderfull that people give up some or lots of their time to assist/manage forums.       
  20. There are a few places to eat well....just a few. The Routiers...La Puce looks really very ordinary from the outside[Close to St Emilion on the 936 road] Huge capacity and almost unlimited wine. Soup then some plates of this and that...then the main...was braised rabbit and plain tagiatelli....followed by a dessert of some sort [no need to get excited] but for 14 euros there is no reason to complain. Our friends enjoyed a bottle of rose and a bottle of red.... The highlight of the meal is the energy and friendliness of the 86 year old owner who moves around the table like a youngster,clearing plates and dancing...she bursts into song at times. Free cookery classes! Well we are working rather hard with the B and B and eveing meals. In August there is the first arrivals for a cooking holiday....from America.The five days are packed with all sorts including a medieval feast. Not sure if I know anyone who can give their time and energy for free.....except for those who can and do not. But all is going rather well...I have to say.
  21. Shot....well... I speak as I find. Nothing to do with 5star cuisine....but a lot to do with decent cooking.....simple ...yes it can be simple....but a little cooking not packet opening...frozen chips...cheap sausages and tins of confit. That may be the reason why some restaurants go bust. Plenty of veg in France but hardly ever seen on the plates in a restaurant. Not so hard to put a little effort into the cooking is it?
  22. There are closed cafes and restaurants.....plus hotels because the French are not great caterers! Is that a shock! It is really not so easy top get a good cup of coffee. So many cakes and things are from a huge catering supplier [rather all similar to most things in UK] In my area there are a few good restaurants.... The effort to provide great food has been lost with the summer sun. All the more buisness for us .... Clients arriving from America for the cooking school in a few weeks....taking them to two ecceptional restaurants where the owners are great characters.  
  23. Ooops slices of  fresh baby corn....perhaps! Cous Cous is excellent with tandori chix.You can make that by mixing some spices and useing greek natural yoghurt.Marinate over night [do not forget a little corriander,cummin,garlic,chilli and tuemrric in your spice mix...tiny hint of fresh ginger.Great for cooking on a griddle. With the rest of the yoghurt make some rhaita...which is chopped cucumber...fresh mint leaves chopped...and a little of this natural youghurt.
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