Ronan Posted August 18, 2006 Share Posted August 18, 2006 My take on lait ribot (seeing as it's from Brittany and as shown to me by my grand-mother): Put a few hot plain boiled potatoes in a bowl and pour some lait ribot on top. Then eat and enjoy the mix of sweet/salty/hot of the potatoes with the sharp/cold of the lait ribot. I dare you not to mash the potatoes in the bowl just so they can soak more lait :-) Link to comment Share on other sites More sharing options...
Jonzjob Posted August 18, 2006 Share Posted August 18, 2006 I might just try that one Ronan! And also go for the high board and do some mashing tooo. Sounds wonderful.Cassis I tried to put French in front of your yahoo search. It narrowed it down lots, but as far as I saw they are still sites from our trans Atlantic cousinz, hi PG [Www]. Link to comment Share on other sites More sharing options...
Cassis Posted August 18, 2006 Author Share Posted August 18, 2006 Hi JohnIf it's a guide to French cuts you're after, try here:http://www.boucherie-couillard.com/savoir_boeuf.htmIt's an excellent guide to French cuts. Link to comment Share on other sites More sharing options...
Jonzjob Posted August 18, 2006 Share Posted August 18, 2006 Cheers Cassis, that's just the dogs thingies (senior moment?). It's now on favorites 'ere... Link to comment Share on other sites More sharing options...
Cassis Posted August 18, 2006 Author Share Posted August 18, 2006 The dog's bollocks. A prime cut in Korea.EDIT: I didn't think that word would be allowed! Link to comment Share on other sites More sharing options...
Jonzjob Posted August 19, 2006 Share Posted August 19, 2006 [quote user="Cassis"]The dog's bollocks. A prime cut in Korea.EDIT: I didn't think that word would be allowed![/quote]Perhapse the word witch doesn't speek Korean? And I don't think that you will find that the dog would call it a prime cut [:-))]!!! Link to comment Share on other sites More sharing options...
Cassis Posted December 7, 2006 Author Share Posted December 7, 2006 The A-Z of French Food and the Cartes et Menus de Restaurant books published by Scribo are on special offer until the end of the year - 5% off and, more significantly, no postage and packing charges. Link to comment Share on other sites More sharing options...
powerdesal Posted December 8, 2006 Share Posted December 8, 2006 Cassis,Do you have a good link for a beef chart for English style cuts, I used to see them in the UK butchers when I lived there but the UAE tend towards USA style. Link to comment Share on other sites More sharing options...
Cassis Posted December 8, 2006 Author Share Posted December 8, 2006 Here's a link to a site that shows the main British cuts and associated uses and recipes.http://beefyandlamby.co.uk/cuts/cuts_beef.htmland another on Wiki.http://en.wikipedia.org/wiki/Beef#British_Primal_cutsNot as detailed as the French site, but the problem is that a lot of British cuts have regional names. Link to comment Share on other sites More sharing options...
PossumGirl Posted December 9, 2006 Share Posted December 9, 2006 I've been corresponding with the publishers of the French Food A-Z and suggested to them that they make this guide bi-lingual. They are now planning a bi-lingual edition, but I don't know when it will be available. If I hear, I'll let you all know.PG Link to comment Share on other sites More sharing options...
powerdesal Posted December 9, 2006 Share Posted December 9, 2006 Thanks Phil. Link to comment Share on other sites More sharing options...
Cassis Posted December 9, 2006 Author Share Posted December 9, 2006 [quote user="PossumGirl"]I've been corresponding with the publishers of the French Food A-Z and suggested to them that they make this guide bi-lingual. They are now planning a bi-lingual edition, but I don't know when it will be available. If I hear, I'll let you all know.PG[/quote]Grand idea, PG - well done for taking the initiative! [:)] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.