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How do the French manage to pick up such weird words?


ssomon
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  • 2 months later...

Hi everyone

please tell me how animals are called in different regions of France ?

i mean how they would call cat in the north , south, west or east of France, or even the different regions 

 

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Thanks ssomon, now I know!?  I use groundnut oil (peanut oil doesn't sound right either?) for all frying, olive oil for salads and roasting and the "quatre d'huiles" stuff for making cakes.

I used to wonder a bit at "profiter" to mean take advantage of, make the most of as in "c'est le beau temps, on en profite".  But now I can see how nice it is to mention "profit" with no reference to anything to do with money!!!

The other word I like is "insister" to mean, persevere, keep at it, etc.

I think I make wonderful and often amusing discoveries in the French langue everyday.

 

 

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14 hours ago, menthe said:

Thanks ssomon, now I know!?  I use groundnut oil (peanut oil doesn't sound right either?) for all frying, olive oil for salads and roasting and the "quatre d'huiles" stuff for making cakes.

I used to wonder a bit at "profiter" to mean take advantage of, make the most of as in "c'est le beau temps, on en profite".  But now I can see how nice it is to mention "profit" with no reference to anything to do with money!!!

The other word I like is "insister" to mean, persevere, keep at it, etc.

I think I make wonderful and often amusing discoveries in the French langue everyday.

 

 

Our household name for peanut oil is "spider oil" 

ARACHnophobia!

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  • 2 weeks later...

Harnser, I'd happily buy a large bottle of spider oil, except it is now unavailable where I live.  Not Leclerc, not Intermarché and I don't know what other oil I would want to fry with.

Also couldn't find any huile de pépin (is that what it's called?).  That also has a high boiling point and doesn't smoke.

All the oil available seems to be sunflower or colza and I really do not like to fry with either as there is always a smell of frying with them.

Might try some bigger supermarkets when I make one of my rare forays to Périgueux later in the week.

Happy Spider Oil hunting!

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Colza oil or rapeseed oil is the frying oil of choice for UK chippies  as they don't use lard anymore, as least down south, I don't know what they do up in the festering north with their whippets, caps and mufflers? 

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Don't know if you include Scotland by the "north".  As for frying Mars bars, I am not sure which oil they do use.

Trouble with cheaper oils is that I can smell them frying and think of the Fun Fair in Porthcawl (where I last lived before France) or Barry Island.  It always smells like cheap, stale fat.

I don't do deep fry but shallow fry quite a lot of foods.

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Looking further into this it seems that palm oil is also used by UK chip shops as it lasts longer. I've no idea what colza/rapeseed oil smells like when frying as OH cannot eat food fried in or containing colza as it upsets her stomach badly.

My joke about the north was a workplace joke/ banter from long ago - apologies to anybody who hails from there.

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23 hours ago, anotherbanana said:

Have you ever tried dry frying, Minteroonie?

Yes indeed, I have been looking at dry fryers but still undecided whether I want or have place for yet another gadget in my kitchen.  I reorganised and refitted my kitchen a few years ago and now it is the most clutter-free room in my entire house (including the sous-sol)

Do you have a dry fryer, Wools?  Are they as versatile as the advertising hyperboles claim?  Serious question;

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