meg3j’s Profile

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From Talk

Chick-fil-A

@Lamora-- My brother and I like to call it Chicken Filet (Chicken-Fil-A ) instead. Ha.

From Talk

Chick-fil-A

@lamora- Chick Filet is how you say it.

From Talk

Chick-fil-A

@Perkz- Ask for the Honey Roasted BBQ Sauce, too for the sandwich.

From Talk

Chick-fil-A

@Lorenzo- Hey, man. Kudos to you if you feel that strongly about it. There are things that I feel that strongly about that other people think I'm crazy for abstaining from... simple things like you not eating at Chick-Fil-A. I don't agree with you, but I don't need to in order to understand from where you're coming. I've never thought about it the way you put it, and I think it's... interesting... Ha. But, for real. Like my friend H says... Keep doing you, bruh!

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Recent Posts

From Talk

Where to Eat: Berlin Edition!

From Talk

Horse, Anyone?

From Talk

College Eats!

From Talk

Cereal Bar

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Recent Favorites

From Photograzing

Sausage, kale and potato soup

From Recipes

French in a Flash: Sea Shells with Creamy Basil-Tarragon Pistou, Crab, and Sweet Peas

From Recipes

Eat for Eight Bucks: Gai Pad Krapow (Thai Basil Chicken)

From Recipes

Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus

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Recent Comments | Response to Comments

From Talk

Chick-fil-A

@Lamora-- My brother and I like to call it Chicken Filet (Chicken-Fil-A ) instead. Ha.

From Talk

Chick-fil-A

@lamora- Chick Filet is how you say it.

From Talk

Chick-fil-A

@Perkz- Ask for the Honey Roasted BBQ Sauce, too for the sandwich.

From Talk

Chick-fil-A

@Lorenzo- Hey, man. Kudos to you if you feel that strongly about it. There are things that I feel that strongly about that other people think I'm crazy for abstaining from... simple things like you not eating at Chick-Fil-A. I don't agree with you, but I don't need to in order to understand from where you're coming. I've never thought about it the way you put it, and I think it's... interesting... Ha. But, for real. Like my friend H says... Keep doing you, bruh!

From Talk

Chick-fil-A

@Lorenzo-- I guess I see where you're coming from... I mean, I know we're not Europe, but in the Franceland (where most people agree that there is no God, but still somehow remains to be very much catholic) EVERYTHING is closed on Sundays. Are they trying to send some message that these French "heathens" should be in church? Not sure. Don't care really. That's how they do. Just gotta roll with it, yo. We keep everything open on Sundays in America... and, now I'm wondering why we don't shut everything down one day a week, too. I think it would be a good idea. I mean, why not? Frenchies still have enough time to do all their stuff.

Ps. And, maybe this whole rant was just your conscious tellin you that you need to go to Church sometime! ;) jk.

From Talk

Chick-fil-A

Mmm... Chick Fil A. Loooove it. Don't find a problem with the Sunday's off thing. Whatever. I don't find any religious overtones, but maybe that's b/c one of my parents best friends' owns one or whatev. If I avoided everything with "undertones" I wouldn't go anywhere. Or, I would never send my kids (when I have them) to school... due to the crap they are taught there. That I was taught, even. But, I mean, if you feel strongly about not going to a place like that, then that's your choice and good for you for staying away from something about which you feel strongly! More chicken for meeee... More waffle fries, too!

From Talk

Did Ina mispronounce something.....

Paula Deen pronounced bouillabaisse "boo-luh-bayz" once. Hahaha... KILLED me. Personally I pronounce "endive" the French way, but I'm a French speaker. I speak Spanish, too... it's just a habit to pronouce Spanish things with an accent. The same with the French words. At first I wondered if it came across as being pretentious, but now I'm not so worried about it. :)

From Talk

Best Farmer's Market you've been to

Every one that I've been to in the Franceland has been great.

From Talk

What food(s) did you love as a kid and now can't stand?

Man, I used to BEG for brussels sprouts. HATE them now.

From Talk

Red or white wine in bolognese?

@Jerz- Yeah, it's my grandmother's thing. I've suggested using cream, but she didn't like that idea... and, needless to say, if she doesn't like it, it's never gonna happen. Haha. Just wait til I'm someone's grandmother! In like... 45 years. Ha.

From Talk

Red or white wine in bolognese?

@Jerz- I've seen Mario Batali put milk in his. I make it with milk, but that's how my family does it.

From Talk

What is this? Double Devon Cream

Brookie, you'll be getting some sooooon! :)

From Talk

Anyone ever use the Martha Stewart Cast Iron Pot?

I have a cast iron pot from that line and my mom cooked some pinto beans in it and HATED it. So, who knows. It was a steal though... literally 5 bucks. I think it might need to be seasoned, but it supposedly was pre-seasoned, so who knows. Mine isn't enameled, so I really have no answer for you.

Just disregard this entire comment. Haha. :)

I will season that pot though when I get back Stateside.

From Talk

Comfort Food

Nothing like a good, comforting antibiotic. Yummy.

From Talk

Okay, so what's the deal with chocolate anyway?

I like chocolate and fruit together. Fruit alone is great, chocolate alone... not so much.

From Talk

Costa Rican Food

I looooved Costa Rica. Especially bartering at the markets. That was my senior trip. I'm in France now and I prefer Costa Rica to the Franceland.

From Talk

Do You Love Onions?

@onepercent- Eh, I wouldn't take it that far... :)

From Talk

Rescue my bolognese!

Fish sauce in your bolognese?!

Here's a video of Batali making his bolognese... @derosa and @hungrychristel-- he makes it differently from the Epicurious recipe. I haven't tried either one. But, I will when I get home!

http://www.youtube.com/watch?v=HqBqiGM1O54

From Talk

Cuban Black Beans and Rice inspiration?

@bitchincamero- Ah, I LOVE your blog. I've been following for a while. I knew you'd jump on this thread! My best friend is Puerto Rican, but she's got this Cuban obsession. Some of her best family friends are Cuban and she's always over at their house cooking and eating. She eats Cuban food everyday practically. Needless to say, I'm always telling her to save me a plate and she does... but she "accidentally" forgets its for me...

From Talk

Knife Brands

I've got a Wushtof Santoku (German) that I love. Likewise, I also have a Global Vegetable (Japanese) that I love, too. I was also given a Furi knife (Australia) which I also really like.

Those are all 7" knives. I've got a set of Wushtof which I love.

I've got it bad for knives. I looove them. There's a Shun one that will be my next buy. I don't have a favourite of the 7" knives. I like them all equally, I think.

From Talk

Do You Love Onions?

@onepercent- That's the smartest thing you've said all day. ;)

Juuust kiiidding.

From Talk

Do You Love Onions?

You know why God created women don't you? Men couldn't handle it by themselves.

From Talk

Uncommon food allergies that nobody believes?

I am allergic to raw mushrooms, can't eat anything that has been cross contaminated with it. I ate some fresh veggies that had a few flecks of mushroom in it that I didn’t see and within 5 minutes it had triggered my asthma, my mouth swelled up and the lips, tongue and all the rest of the symptoms that go with it. I can eat them when they are cooked though and I now love canned mushroom, since I can’t eat the raw thing anymore. I can’t even handle raw ones (my husband hates mushrooms) so I can’t eat them freshly cooked unless I go out.

I have found that since I have given birth to my twins 3 years ago that my allergies and asthma have gotten exponentially worse. I can’t even be in the same room with cats, dogs, any animal with hair. My allergies to the great outdoors have had the same consequence. I also have developed an allergy to Celery, I have the same reactions as I have to mushrooms but I stopped eating it, so I haven’t found out if it gets worse with every exposure.

My main concern right now is that I have a reaction when I eat in combination tomatoes and bread. I can eat bread alone and tomatoes but when they are eaten in the same meal I get an overwhelming reaction to throw up. It can be as mild as a slight queasiness or I can start to throw up. I have looked and looked but I can’t find anything anywhere that mentions allergies when foods are combined. Since the birth of my twins the tomato and bread reaction has gotten worse as well. I have never cared for pizza because it always left me feeling sick afterwards which I just thought that it was the grease in it.

I feel like an idiot when I say anything about the t&b thing....I know it is not in my head but nobody has heard of it and people just think I am being picky. Since I was about 13 apples have made me feel the same way. Sometimes the reaction is worse than other so I will every once and a while eat a bit of an apple but never a whole one. The T&B reaction is worse than the apple one though because my mildest reaction to T&B is the worst I have had to apples.

From Talk

Red or white wine in bolognese?

Orignal bolognese recipe used red wine, and adding in bacon

From Serious Eats

McDonald's Filet-O-Fish: Yea or Nay?

I haven't had one in decades but just to keep this sandwich going, I will go there and have them.

From Serious Eats

McDonald's Filet-O-Fish: Yea or Nay?

They're tastey but they're like 700 calories each!!!!!!

From Talk

Comfort Food

I am so glad you went to the Dr., nothing worse than an infection. I write on another forum also. Over the last two years or more, we started with e-mail addy's without our names revealed to contact one another. Since then several of us do have phone numbers just in case of this very thing, it is a real bond that takes place once you get to know one another, just be careful who you allow into your life. Best of luck with the poor mean kitty. I know "Old Post", I still wish you all the best.

From Recipes

Eat for Eight Bucks: French Onion Pastina

I make parmesan crisp "bowls". Yummy and impressive looking. Simply increase the diameter of cheese spread in the pan. It should be less dense as well- when finished they almost look like lace. Invert melted cheese over a small bowl and voila! (I use rounded metal bowls and put them in the 'fridge to expedite the process.) It makes a lovely (individual) salad bowl -- will use next time I do (French onion) soup and salad.

From Talk

Uncommon food allergies that nobody believes?

My aunt is allergic to corn! She can have things with High Fructose Corn Syrup and the like, but things like corn tortillas and such give her an allergic reaction.

I myself am not allergic to anything, but I am very sensitive to certain foods, like candy that is strongly grape or pineapple flavoured or oily tree nus (I love cashews, though). I can't eat doughnuts, certain cookies, or cake unless I'm craving it. All of these foods (plus some others I'm not thinking of) give me bad headaches that progress into strong migraines if I don't treat it with something strong near the beginning. It's even worse if it's hot, if something's on my forehead, or if I'm staring at a screen (I.e. TV, Gameboy, computer...)

My youngest sister is allergic to nectarines. It was way worse when she was younger, though. She would break out into hives all over her face.

My other younger sister has wierd time periods every few years where she's violently lactose intolerant. It usually leaves in a few months, though.

My grandmother (on my mom's side) is (was) lactose intolerant, and so is my father. I find it strange that I'm not.

My grandmother used to drink milk every day when she was younger (teens, I believe) but one day she just woke up and was lactose intolerant. She couldn't have ice cream, or even too much cheese. She was like that for 30-40 years. In the last year or so she hasn't been lactose intolerant at all. It just disappeared, oddly enough.

Another one of my aunts is allergic to tree nuts, but she can have small portions of walnuts.

Whew! That was a fun (long) post. I guess my entire family is weird. O_o

From Recipes

Eat for Eight Bucks: French Onion Pastina

Hey everyone,
I didn't make the Parmesan crisps.

From Recipes

Eat for Eight Bucks: French Onion Pastina

Good tip on using the mandoline, howlandwolfe.
I substituted shortened strands of whole-grain spaghetti in place of acini di pepe (or other small pasta like orzo), added a bit of water to deglaze and started pouring in beef broth without measuring. I used one onion, whereas the recipe calls for two large for two servings. And I probably threw in too much pasta. Anyway, this is a savory way to use spaghetti away from the tomato-based sauces. The beef stock gives it some heft and Parmesan, well, that just makes many foods better. Slurp the spaghetti, coated in the beef stock, which has a little flour and dried thyme mixed in. If you can find a good-quality beef stock, all the better. It might not be the most visually-stunning, or exciting-sounding dish, but it tastes good and it's a recipe that could feed a group.

From Talk

Anyone ever use the Martha Stewart Cast Iron Pot?

Mine just chipped last night. I've had it since Christmas and have probably used it 15 times or so. I'm very nice to it; no high heat, hand wash, no other pots are stored in it, wooden utensils. I noticed under the ratings that a few others have had the same issue. It was so nice before this. It has a limited lifetime warranty, so I'll try and get a new one.

From Talk

Cuban Black Beans and Rice inspiration?

I am headed to Cuba in a week, any restaurant suggestions or casa particulares for great Cuban food?

From Talk

Baking stone sub?

Just bought 4 tiles at Lowes for $1.50. They do not use the term quarry tile. Try asking for unfinished mexican tile. HD had nothing and I tried several tile stores and no one appears to have anything larger than 12x12 any more.

Instead of an oven, I use a three burner NG grill which easily holds a temp of 600 F. Trust me, that extra 100 degrees makes all the difference for Pizza. Thin crust cooks in 4 minutes flat.

Whether using tiles or a stone, buying a small wooden pizza peel is even more important if you are going to do 2 pizza or more quickly and cook directly on the tile/stone.

From Recipes

Biscuit Basics

I got this from watching A.B. on 'Good Eats'. When cutting the butter, put it in the freezer for 10-15 min. then use the coarse side of your cheese grader to get proper size chunks. I have yet to ever made biscuits, but
I am a big fan and will try this recipe soon (while my wife is at work and
freeze some).

From Talk

Six things you cannot live without in your kitchen?

1. chef's knife + cutting board
2. wooden spoon
3. mixing bowls of varying sizes
4. electronic scale
5. measuring cups and spoons
6. dutch oven, a good pan, and a baking sheet

This is not to say I don't use my stand mixer just about every day, but I'm totally fine with doing everything by hand if need be.

From Serious Eats

'Sandra Lee Semi-Homemade' Magazine Hits Newsstands Today

justpassingthrough:


It has excellent recipes and decorating ideas. There is a middle ground between Julia Child and McDonald's.
Yes, but this ain't it. Shlepping a bunch of BLAND processed food home and mixing it up almost at random is ... well, a step below McDonalds. And decorating ideas - well, I don't really want my house to look like Barbie's Dream House ca. 1975, thanks.

I cannot believe how many negative comments were entered. What a bunch of snobs.

What's wrong with stretching your brain a little bit and learning things you didn't know before that will make you LESS reliant on the packaged food industry and save you money?

Meat guy:

So, the Food Networkand publishers should only cater to self important Food snobs rather than teach people to overcome their fear of cooking in Baby steps?
Yes, there are a lot of good souls who are afraid of their kitchens. For those folks, two words: Mark Bittman. I've been cooking for about 40 years, taught by a mother who adored Julia Child and that crowd - but I learn something new from him almost every day.

From Talk

What do you put in your oatmeal?

oh my gosh that oatmeal fest sounds AMAZING! i love oatmeal so much, and i love experimenting with it. its so versatile! my favorite thing to do is to mix in fresh pureed pumpkin or sweet potato with maple and brown sugar and raisins, and spice wise i add ginger, cinnamon, and nutmeg ...

mmm

you have got to try it! :)

ps - thanks for the tips about pancakes on my post, i have managed to make fat free pancakes as well, but i would love to see your recipe for it! mine usually only turn out just okay

From Talk

Knife Brands

I am a Shun fan for life - I have 8. I would agree with going in to a store and holding them yourself. Sur La Table is having a sharpening event and is putting a big focus on knives in general. Mine are all Elite or Bob Kramer, but some people prefer the Ken Onion because of the handle. My other 3 knives are Wusthof - a santoku, paring, and butcher. Their scissors are great as well - cut anything! I would also take a look at the Henckels Miyabi line - brand new (I think).

Not trying to knock less expensive knives, but even with good care mine have not held up, suffering rust and bending problems at the tip. Even my Henckels set from Target got shelved.

Enjoy!

From Talk

Knife Brands

I am in no way associated with the "Knife Merchant," but google them and talk to the owner....his name is Borg, I think. A first-class operation.

From Talk

Knife Brands

I prefer a 5 1/2" Santoku (I have little hands) over the classic 7" Chef Knife.

This statement alone proves what I'm about to say... Buying "the right knife" is a very personal choice. What fits your hand and your needs might not fit another's. I have a friend who, like you, has little bitty hands. I found a 5" chef's knife for her because an 8" or my 10" chef would seem like a machete in her hands.

Santoku is a very good blade style for someone with small hands as it seems to concentrate force on the entire blade vs. the heel or the tip. This is a double edged sword so to speak because there are times when one might need to distribute force. You'd need a parer for close "knife tip" work but should still be able to press down pretty hard on a santoku at the "heel" end. You should NOT try to "cleave" a bone as you would be able to with a chef's knife. Santokus are not built for this purpose and you might damage it. (i.e. I usually cleave through chicken bones when I am making stock to expose the marrow which is gelatinous and gives body to the stock. You'd want to use a heavier-duty knife for this vs. a santoku.)

Messermeister is an excellent German brand and I love how their knives feel in my hand. The forged line is amazing - balanced with just the right amount of "heft." This 5" Rocking Knife might be a good option for you. There is also this 4" Petite Chef's Knife that might suit your needs - and your hand. It would allow you to perform the rougher tasks better done by a chef's knife but it would be small enough for you to have maximum control when using it.

From Talk

Knife Brands

I love my Chroma. If you look at it it seems like it would be ridiculously uncomfortable, but it feels so good in my hand.

From Talk

Knife Brands

You can try some ceramic knife.I always use my Fuboon ceramic knife.I enjoy it to cut.

From Talk

What do you put in your oatmeal?

Sweet: My favorite is banana cooked in with the oatmeal, then add a spoonful each of jam and peanut butter. It's PBJ oatmeal.
Savory: Top oatmeal with salsa, hot sauce, egg over-medium and season salt. Sometimes avocado too.

From Talk

What do you put in your oatmeal?

I have just discovered the greatest combination for oatmeal. I add yogurt to my oatmeal. It tastes wonderful, especially with yoplait mixed berry or strawberry yougurt. Hope you try it an love it!!!!

Recent Posts

From Talk

Where to Eat: Berlin Edition!

From Talk

Horse, Anyone?

From Talk

College Eats!

From Talk

Cereal Bar

From Talk

It ain't as good as my mama's!

From Talk

Food for 3 in the AM.

From Talk

How Do Your Like Your Eggs?

From Talk

Sweet or Savory?

From Talk

Culinary Blasphemy!

From Talk

Out of curiosity.

From Talk

Bison Burger.

From Talk

PB and J?

From Talk

Five ingredient meals!

From Talk

Mayo/egg storage

Recent Favorites

From Photograzing

Sausage, kale and potato soup

From Recipes

French in a Flash: Sea Shells with Creamy Basil-Tarragon Pistou, Crab, and Sweet Peas

From Recipes

Eat for Eight Bucks: Gai Pad Krapow (Thai Basil Chicken)

From Recipes

Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus

From Recipes

French in a Flash: Chilean Sea Bass with Bouillabaisse Broth

From Recipes

Eat for Eight Bucks: French Onion Pastina

From Serious Eats

Blogwatch: White Hot Chocolate

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Dinner Tonight: Spaghetti alla Boscaiola (Spaghetti with Tomato Sauce and Mushrooms)

From A Hamburger Today

Cheeseburger Cupcakes

From Recipes

Grilling: Stuffed Jalapeños

From Recipes

Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style

From Serious Eats

John Updike's Short Story on Drinking Water

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Super Bowl Snacks: Loaded Baked Potato Potato Chip Nachos

From Slice

Jim Lahey's No-Knead Pizza Dough Recipe

From Recipes

Cook the Book: Castilian Garlic Soup

From Recipes

Bacon-Oatmeal Cookie Sandwiches: A Lunchbox Favorite with a Twist

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Eat for Eight Bucks: Spaghetti in Creamy Pea Sauce with Crisped Prosciutto

From Talk

What's Your Favorite 'Vegetarian' Dish?

From Photograzing

Preserved lemons

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Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce

From Serious Eats

Chewing the Fat: Batali and Bourdain on Sex

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Thai Fried Chicken

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The Steak Sandwich to End All Steak Sandwiches

From Photograzing

Cream Biscuits.

From Recipes

Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots

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About meg3j

Website: http://thefrancelandletters.blogspot.com

Location: Besançon, Franche-Comté, FR

About: Hi. I'm an American student living in France. Studying French. Of course. This means that I am A) poor and B) hungry. I have an ever-growing cookbook collection and if anyone wants to let me work in their restaurant for six months I will. For free.

Favorite foods: I like everything except for brussels sprouts and Christmas ham. And, by everything I mean every food that I've had the pleasure to eat so far. Oh, and I got it bad for lemons.

Last bite on earth: