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Thread: French chef inside!!

  1. #16
    Silver Member Biatch's Avatar
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    Oh, supermat, WELCOME to GR!
    Je peut parler un peux francais avec vous, mais j'avais dimentiquer un peux, car je n'ai pas des amis francais dans L'Angleterre.
    Et, puis, j'ai tous mes amis anglais...c'est trop difficile ...
    Bienvenue et A BIENTOT!
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    Respect is given when respect is deserved.

  2. #17
    Elite Member Chalet's Avatar
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    Salut! My specialty is Coq au Vin and I have made profiteroles with lots of thick chocolate sauce.

    We absolutely want to hear about your wine selections.

    I love that part of France.. Toulouse, Carcassonne, Narbonne etc. So much history there.

  3. #18
    Bronze Member supermat's Avatar
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    Wow, thanks for the welcome Biatch!!! Your french is actually not bad!!

    Chalet, Coq au vin, is just great!!! A little french secret there whenever you prepare a wine sauce, always add a small piece of black chocolate in your winesauce. It removes the bitterness without sweetening the sauce too much!!

    And for you dear Bella, here is the Croissants Receipe. Obviously, to comply with forum rules, I post it into the receipes thread. You'll see it is pretty complicated, but I believe the dought is the key...

    Merci beaucoup! Et bon appétit!!

    And by the way, concerning wine, What do you want to read?

    I can giove you quite a lot of info...
    C'est en potant qu'on devient potiron

  4. #19
    Elite Member Chalet's Avatar
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    Quote Originally Posted by supermat View Post
    Chalet, Coq au vin, is just great!!! A little french secret there whenever you prepare a wine sauce, always add a small piece of black chocolate in your winesauce. It removes the bitterness without sweetening the sauce too much!!

    And by the way, concerning wine, What do you want to read?

    I can giove you quite a lot of info...
    Chocolate to the wine sauce? I sure learned something new today. Thank you.

    I'm interested in what you like when selecting wines from different regions. Do you have a favorite table wine for your daily meals or do you like to experiment when shopping?

  5. #20
    Elite Member Bellatheball's Avatar
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    Supernat, I'm off to read! Thanks.

  6. #21
    Bronze Member supermat's Avatar
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    Quote Originally Posted by Chalet View Post
    Chocolate to the wine sauce? I sure learned something new today. Thank you.

    I'm interested in what you like when selecting wines from different regions. Do you have a favorite table wine for your daily meals or do you like to experiment when shopping?

    Chocolate in wine sauce is THE secret (but don't put the whole bar in it!!)

    Basically french culture around ine (even non-experts) is to change every now and then, keeping some preferences...
    So I love to experiment.

    At the moment, I am pretty fan of Bourgogne wines. I did not know these wines before, so I am discovering the charm of this french region. Globally speaking, it is fruity, light, clear cloloured wines, that go very well with cheese, some light desserts, and as well with chocolate (but for me, wine and chocolate is heaven...)

    Casual wine can be for me a Bordeaux, Bordeaux supérieur (very classic, but always trustable)

    And I like discovering new things. My best friend has just created his own wine distribution company and we organise frequent tasting sessions... I can discover a lot of things... (by the way he will be in the states in February)

    I recently discovered the "Faugères" wines... WOW!! This is just magnifiscent!!!!
    C'est en potant qu'on devient potiron

  7. #22
    Elite Member moomies's Avatar
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    Supermat, just wanted to request an easy yet delicious recipe.

    I bought some JUMBO scallops and prawns but have no idea what to with them. They are in the freezer at the moment. I'd probablly prefer one recipe for each seafood...it would be too decadent for me to use both of these things in one dish! And did I say they are HUGE?

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

  8. #23
    Bronze Member supermat's Avatar
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    Quote Originally Posted by moomies View Post
    Supermat, just wanted to request an easy yet delicious recipe.

    I bought some JUMBO scallops and prawns but have no idea what to with them. They are in the freezer at the moment. I'd probablly prefer one recipe for each seafood...it would be too decadent for me to use both of these things in one dish! And did I say they are HUGE?
    Hi moomies!

    Giant Scallops and King prawns... Sounds like I have an idea for you!! No... Two infact!!

    Check out the recipes forum!!!!
    C'est en potant qu'on devient potiron

  9. #24
    Elite Member moomies's Avatar
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    Thanks supermat. I'll be right over in the recipe section

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

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