Now I'm jonesing for dumplings something fierce.
I guess that all depends on what you can get around where you live. I brought a wok back from China (two, actually, one for me and one for my brother) and it was no hassle at all. It cost me the price of the wok. I went to a restaurant supply place and got the style, size, and weight I wanted. Then again, I live in Paris and hadn't found a wok I liked that wasn't shitty or horrendously over-priced.
What I make in the wok in Paris is not the same as what I made in the same wok in Beijing, but I remember my trip fondly every time I stir-fry, so that must be worth something.
Not many Se'ers around Beijing I guess...
Whereabouts in Beijing do you live? it is a rather large city. If you're anywhere near the 3rd Ring Road I can tell you there's 3-storey grocery store with good produce and a market (produce, meat, fish, spices, beancurd, teas, electronics...) around there, within walking distance of each other.
I guess you'd have to be able to stomach the meat and fish section of the market, though. Pretty hardcore...
I've made leek quiche with tofu in lieu of eggs and cream with great success.
How about Festivus?
Hazelnut milk is delicious. You can make it yourself, I do.
If you were thinking of doing lentils anyway, may I suggest a warm lentil salad? I have an excellent recipe that I can give you, if you like. It's easy, very good, and can be made a couple days in advance if necessary. To serve it un-cold you only need to not put in in the fridge and/or leave it next to your stove or radiator. No last minute fiddling.
I always serve it with a large green salad with beets, walnuts, and herbs. Mixing the beets and herbed dressing can be done in advance so the only thing left to do last minute is toss the salad. Both these things would go well with latkes. I usually serve cheeses too, but I don't know what the stance is on cheeses at Chanukah...
And you could still make a vegetable soup if you liked.
My favorite way to enjoy Roquefort: fresh crusty bread, good quality salted butter (extra points for butter with crystals of sea salt), Roquefort. Layer butter and cheese on bread and consume with a leafy green salad, preferably one with chervil and chives or shallots.
My favorite restaurant is La Pharmacie, by Oberkampf in the 11th.
The food is really lovely, the atmosphere is very Parisian yet tranquil, and the wait-staff is very professional. It's not a fancy place, but everything there is in good taste and of excellent quality. It's not too expensive either, especially when compared to some of the other places in the same area. I always have a wonderful time there.
Chez Proser, another restau in the 11th, right beneath the pillars of Nation, is also pretty good. The food is generous, tasty, and reasonably priced so the place is always bustling. They do have the occasional off night though, unfortunately.
I live in the 11th (and have been for 7 years) and I like to walk to my meal!
At some point in the early 2000s, Kix had a short-lived stint on shelves in select French supermarkets. This is what it looked like:
It was as disappointing as the shark is goofy.
We had our grandparents bring us Kix cereal (both Berry Berry and Original) from the states when they came to visit which, unfortunately, was twice in 18 years. Loved that stuff!
when you added your milk, was it warm or cold? adding cold liquids to hot potatoes doesn't work out well and, in my experience at least, turns the potatoes grainy.
Hope it all works out for the best!!
@Leo_G - oh yeah, share the recipe if you can!!
Gin is very good in red pasta sauce, especially with red chili; it works well in fried rice, instead of using rice wine; it's good in cabbage dishes, because juniper is good with cabbage; and it can be nice with beets in, say, a soup as long as it's cooked down. Oh and it's good with shrimp, too.
My favorite application, especially for Tanqueray, is a Grapefruit martini: 2 shots gin; 1 1/2 capfuls of dry vermouth; the strained juice of a whole, fresh grapefruit. Shake well.
It's quite a looker of a cocktail.
@Burger365 I keehl you!!!
Thompson's Thai Food is really good. Actually a SE'er suggested it to me several years ago :)
Ppbbbll... don't go to Thanksgiving, it's a rip-off, +4 euros for a can of anything is too much. Make your own purée. You can use pretty much any pumpkin/squash/gourd. Courge musquée (the real big brown ones, that come in slices at the supermarket) and potimarron are both widely available and work very well in pie and in other applications. You can steam it on the stove-top or in the microwave quickly without peeling it, scrape the flesh out once cool enough, and then mash it up with a potato masher or food mill..., or don't bother and put your whole pie filling mixture in a blender; it works perfectly. That's how my mother and I make our pumpkin pies :)
Most supermarkets carry pumpkin in large slices, organic stores like bio-coop or naturalia always have plenty of squashes/pumpkins, primeurs carry pumpkins in a few varieties, but go to a marché if you can -- the produce is better and much, much cheaper. You can get swwet potatoes at those places too. Just check to make sure they're the orange kinds first.
If you're in Paris I'm going to assume you go to AUP? The Real McCoy is a rip-off too... unless you're totally jonesing for boxed cake mix and frosting from a can. Oh, and if you are in fact in Paris, there is a Franprix by Nation, next door to me, that usually carries fresh(-ish) cranberries around the end of Nov for a couple of euros a bag. You could probably check a Monoprix as well...
that was pretty f&"%#ing funny!!
"pine needle sorbet?!!"
I will immediately go watch it, will report back.
In Paris during the 18th c., the bourgeois took chocolate or coffee with cream as their morning beverage, along with light breads (such as the afore mentioned brioche or pain au lait) while the working class only took coffee mixed with milk.
Parisians often only had coffee with milk but, if one desired to eat, dense breads were for sale on the streets and purchased by shopkeepers, singles...; some men would go to the wine merchant and eat breads, brie, and fried items purchased on the fly. Others would simply drink a bowl of broth flavored with wine. If taking breakfast at home, sometimes coffee (or chicory) would be supplemented with cheese (vieux gruyère, or maroilles up north).
In the provinces, people who could afford it also took basic bread, butter, and fruits. The working class often had to resort to buying food on credit and never had anything other than coffee or chicory and plain ol' bread.
In the country (Jura and Bresse, notably) some still ate what is known as gaudes; a porridge made of toasted corn flour.
Around the French Revolution, as mores were changing, debate arose as to whether a large petit-déjeuner is good or bad for the health.
As you can see, it all depended on class, geographical location, how much money was in the coin purse, where you actually ate the meal, etc. But around the mid 1600s when coffee was popularized, mostly people just had coffee with milk ("noyé dans du lait"), and some form of hearty bread maybe with salted butter, maybe not. I'd agree with previous posters and suggest some form of dense bread, from a large loaf
But you know what's super French? They always, always drink their morning beverage from a bowl, never a cup or mug. Better for dipping the tartine.
I've had the song in my head all day!
Well, if you like stuffing you could make some of that. It usually has turkey parts or at least turkey broth in it which makes it off limits to you as a vegetarian, unfortunately. So make your own with butter and veg stock (and celery! and onions!) and shove it in some large mushrooms.
That or sweet potatoes sans marshmallows (gelatin...). Or your own gravy with plenty of veg, stock, and a little wine... gravy's always good!
That's what my family always has if we celebrate Thanksgiving. :)
Come to think of it, since the recipe calls for toasting the sesame seeds I guess it might be more similar to Chinese-style sesame paste anyway...
@simon It'll be richer, more like Chinese-style sesame paste.
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