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Kim

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  1. Just thought you Brits might like to hear this.  We had the best strawberries of the year for breakfast this morning.  I was happily thinking that apparently the crop of a different variety of strawberries was coming into season in France and I looked on the lid.  There from England!  Truly delicious guys.  Kim
  2. Lorna - 5 Element is right - if you look at the ingredient list on most ice creams, it's enough to make you not want to buy it.  And when you consider the price they are charging for it!  The first ingredient is often water and it goes downhill from there.  All vanilla ice cream should have in it is cream, sugar, and vanilla.  French vanilla ice cream has eggs too (at least that's the designation we use in the US).   Thought of making it yourself?  Otherwise you can just go by the ingredient list - but expect to pay a lot! Kim
  3. Hey everyone, Just wanted to say thanks for your input on my little project.  Claire that link was perfect, it summed up the situation about the origin of the dish.  And Dick, I can see you are very reasoned man, just like your photo shows you.  You are quite right that one can always argue about these things, but let just eat dessert, eh? I found the inexpensive blow torch did the job just great.  I can now enjoy crème brûlée with all of its accents whenever I wish. Kind Regards to All, Kim
  4. Hey John, I don't mean to be a pest or anything, but when I check out Wikipedia I find an article that says that although the origin of crème brûlée is unknown, the earliest reference to it is in a French cookbook from 1691.  Did you find a different source?  My website isn't supposed to be a culinary authority, but I don't want to say crème brùlée is a French invention if it isn't.  Perhaps I will just mention that several countries have their own version of this delicious dessert.  By the way, I had no idea that England had it's own burnt cream. Kim
  5. Bonsoir, Thanks for the spelling correction Dick and Claire.  Do I still have to put that little hat on the u Claire?  For some reason I thought the French we're doing away with those. Hey John, I bet I have a lot of funny words for you.  I had an English friend in Corsica for a while and we always enjoyed discovering we had different words for things.  And I though crème brulée was straight up French food!  Guess I got to get out more.  How do you find out such things? Osie - Thanks for the recipe offer.  the one I've come to like has both milk and cream in equal portions and not too much sugar.  Lots of egg yolks.  I'm hesitant to use crème fraiche in any recipe, although I'd love to, because I'm aiming my site at North American cooks and as far as I know crème fraiche is difficult to find in the grocery store there.  I wonder if the same is true in the UK?  The only thing I'm a bit shaky on is the cooking time.  I've seen it baked on low heat for a long time and on high heat for a short time.  Low heat seems to be working best, but I don't know ifeveryone will have the patience (or time) for that.  'Fraid I've already bought the cheap model blow torch! And Catalpa - That's a great idea.  I'm mixing up another batch tomorrow and I'm trying your idea on a couple and my new blow torch on some others. Thanks everyone;  Have a good sleep! Kim
  6. Hi Everyone, I'm doing a page on my website about crème brulé.  It's one of my favorite French desserts but I'm having problems duplicating the results of a good resto crème brulé at home.  I've got the crème part down - it's the brulé that is getting to me.  I have now bought a small blow tourch and am giving that a try in the next couple of days.  In the meantime I was wondering if any of you had had success using the oven broiler to get a hard shell finish to your cream brulé.  I'm starting to think it just depends on what kind of oven one has, or perhaps this method never works?  Anybody have success making crème brulé at home? Thanks for your time. Kim
  7. Boy Pads you must be cooking up a storm at your house!  Maybe something papilloté or it must be a pastry shell with those dried beans hanging about, eh?  I've been sticking the pastry shell in the freezer for 15 minutes before baking and it seems to take care of the puffing up problem (without having to add the beans.)  Let us know how dinner comes out.  I usually have to do French recipes twice, once to do it their way and once to get it right.   
  8. I just read this expression in a cookbook and thought maybe one could use it to convey the watching paint dry notion: Je préfere manger des pissenlits par la racine que de faire whatever. It means I'd rather eat dandelion roots than do whatever.  Basically saying you'd rather be dead.  Not quite the same as watching paint dry, but I thought it was clever.  
  9. I could only find references to mistelle so I went with that spelling.  Guess I'm just going to have to wait until someone offers me a glass or make my own if I want to taste this.  Thanks for your responses!  
  10. Hi everyone, I'm doing a webpage on French liqueurs and have come across mistelle which is a French liqueur made from eau-de-vie, sugar and non-fermented grape juice.  Supposedly, these are hard to come by.  I've never drank one myself and I'm wondering if any of you might have and can tell me about your experience. Thanks! Kim
  11. Hmmm.  Never had a need for that myself.  Is it to make beer?  I think you can find it here called malt d'orge.  Don't know if it's available in stores, but I did see it avaialable by mail order on the web. 
  12. My husband, who continues to this day to have a incredible accent, was once brought a plate of butter when all he wanted was a beer (he had to insist several times to get the butter). 
  13. Well that makes me feel better.  My sons couldn't come up with anything that was fit to print!  Combing a giraffe, that's a good image!
  14. Oh, I'm glad you asked this.  My kids are always asking at the end of dinner "What are we going to do tonight?" They're hoping we're going to say watch TV, but one of us says "Watch the paint dry" and than the other "Watch the grass grow" and sometimes we go on from there.  Now I have a topic for the dinner table.  I bet my bilingual teenagers will have something for us. Kim
  15. Hi, It seems to me you would say: Nous résidons en France depuis . . .
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