Rob
Community Member
0 posts
97 comments
113 upvotes
1K points
IT professional. Author of IT study and reference books.
Dutch, but living in France (so I also identify as 'Robert' ;) ).
Rob • commented on 27 posts 1 year ago
Show All 27 Comments
Rob • upvoted 13 items 1 year ago
Common-Food-Foreign-Delicacies
French here so, a lot of our food. If there's one thing we know how to do, it's exporting our food as fancy delicacies. The truth is, apart from pastries/desserts which can be pretty complicated to put together (the effort to make even just twelve croissants...), most French food is just peasant stuff spruced up for the modern times. The logic is almost always: Take a cheap-ish cut of meat Cook it either in wine or in broth for a few hours with a bunch of onions and whatever herbs grow nearby Add carrots/potatoes, enjoy That's the basis for bœuf bourguignon, coq au vin, gigot d'agneau, pot-au-feu, blanquette de veau, etc. If you want to get fancy you can wrap it in pastry, and that's another dozen French specialties right there. There's not really a way to f**k it up, really. It's meat, cooked at low heat over several hours, with a bunch of aromatic herbs; as long as you've got a sturdy pot and you don't let it dry, you'll get something in the range from edible to delicious.
Show All 13 Upvotes
This Panda hasn't posted anything yet
Rob • submitted 5 list additions 1 year ago
Rob • commented on 20 posts 1 year ago
Rob • upvoted 20 items 1 year ago
Common-Food-Foreign-Delicacies
French here so, a lot of our food. If there's one thing we know how to do, it's exporting our food as fancy delicacies. The truth is, apart from pastries/desserts which can be pretty complicated to put together (the effort to make even just twelve croissants...), most French food is just peasant stuff spruced up for the modern times. The logic is almost always: Take a cheap-ish cut of meat Cook it either in wine or in broth for a few hours with a bunch of onions and whatever herbs grow nearby Add carrots/potatoes, enjoy That's the basis for bœuf bourguignon, coq au vin, gigot d'agneau, pot-au-feu, blanquette de veau, etc. If you want to get fancy you can wrap it in pastry, and that's another dozen French specialties right there. There's not really a way to f**k it up, really. It's meat, cooked at low heat over several hours, with a bunch of aromatic herbs; as long as you've got a sturdy pot and you don't let it dry, you'll get something in the range from edible to delicious.
This Panda hasn't followed anyone yet
Rob • 50 followers
