French vs British Cuisine

[Arrowfoot]

I remember reading that it was Italian chefs working in French aristocratic homes that created much of what we now think of as French cuisine. No idea how true that is but it seems plausible to me.

Its a mystery and nobody seems to have the answer. Note that the Italian food is also varied and their regional variations are also distinct. Like the French they also have their wines down to a deeper level. But what is the trigger? And the Roman conquered Britain but why no food influences to talk about.

 

[theclaud]

Its a mystery and nobody seems to have the answer. Note that the Italian food is also varied and their regional variations are also distinct. Like the French they also have their wines down to a deeper level. But what is the trigger? And the Roman conquered Britain but why no food influences to talk about.

[Picks teeth and pushes dormouse carcass aside] Didn't they introduce gazillions of vegetables?

 

[Arrowfoot]

[Picks teeth and pushes dormouse carcass aside] Didn't they introduce gazillions of vegetables?

Wasn't aware of that. Got to knuckle down and do a bit of reading during the weekend.

 

[Aperitif]

[Picks teeth and pushes dormouse carcass aside] Didn't they introduce gazillions of vegetables?

Candles, I think.

 

[Chromatic]

BRIAN:
Larks' tongues. Wrens' livers. Chaffinch brains. Jaguars' earlobes. Wolf nipple chips. Get 'em while they're hot. They're lovely. Dromedary pretzels, only half a denar. Tuscany fried bats.

 

[Markymark]

Its a mystery and nobody seems to have the answer. Note that the Italian food is also varied and their regional variations are also distinct. Like the French they also have their wines down to a deeper level. But what is the trigger? And the Roman conquered Britain but why no food influences to talk about.

Because foid we associate with Italy didn't come until long after the Romans left?

 

[Ian H]

[Picks teeth and pushes dormouse carcass aside] Didn't they introduce gazillions of vegetables?

Some people think they also introduced rabbits.

 

[Fnaar]

Because foid we associate with Italy didn't come until long after the Romans left?

Mind you. my local Italian restaurant does this kinda stuff:

"After a generous rubdown with oil, we put on dinner clothes. We were taken into the next room where we found three couches drawn up and a table, very luxuriously laid out, awaiting us.
We were invited to take our seats. Immediately, Egyptian slaves came in and poured ice water over our hands. The starters were served. On a large tray stood a donkey made of bronze. On its back were two baskets, one holding green olives, and the other black. On either side were dormice, dipped in honey and rolled in poppy seed. nearby, on a silver grill, piping hot, lay small sausages. As for wine, we were fairly swimming in it."

 

[Markymark]

Mind you. my local Italian restaurant does this kinda stuff:

"After a generous rubdown with oil, we put on dinner clothes. We were taken into the next room where we found three couches drawn up and a table, very luxuriously laid out, awaiting us.
We were invited to take our seats. Immediately, Egyptian slaves came in and poured ice water over our hands. The starters were served. On a large tray stood a donkey made of bronze. On its back were two baskets, one holding green olives, and the other black. On either side were dormice, dipped in honey and rolled in poppy seed. nearby, on a silver grill, piping hot, lay small sausages. As for wine, we were fairly swimming in it."

Does it come with a Caeser salad?

I thank you.

 

[Joey Shabadoo]

Does it come with a Caeser salad?

I thank you.

 

[snorri]

Also when in France, your consumption tempo drops to a crawl and you spend 3 times longer to complete a meal as you enjoy each morsel.

Do you only experience this slowing down in France?
I think the tempo would relate more to the fact that you would be in holiday mode and exhausted from umpteen km of cycling rather than the quality of the food in France.

 

[Arrowfoot]

Do you only experience this slowing down in France?
I think the tempo would relate more to the fact that I would be in holiday mode and exhausted from umpteen km of cycling rather than the quality of the food in France.

Yes, only in French eateries. The tendency on holidays for or all other usual is to wolf down the food and spend a long time on drinks and conversations to wind down. Occasionally for trying out a new cuisine there is a longer time spent on choosing, looking at what comes to the table, and time on how to eat it.

I also realise that for French cuisine the portion going into the mouth is smaller. Maybe a good example is the difference in approach to eating an American hotdog and a German Kranski sausage roll. I tend to take longer with the latter and can even sense the sausage skin break with each bite. The American hotdog goes in real quick and its the mustard that lingers on.

 

[User169]

Yes, only in French eateries. The tendency on holidays for or all other usual is to wolf down the food and spend a long time on drinks and conversations to wind down. Occasionally for trying out a new cuisine there is a longer time spent on choosing, looking at what comes to the table, and time on how to eat it.

I also realise that for French cuisine the portion going into the mouth is smaller. Maybe a good example is the difference in approach to eating an American hotdog and a German Kranski sausage roll. I tend to take longer with the latter and can even sense the sausage skin break with each bite. The American hotdog goes in real quick and its the mustard that lingers on.

I once dealt with a patent application on a manufacturing method for sausages - all these years later I still remember the German word for the sound of a sausage snapping: knackigkeit.

 

[Markymark]

Brutal

Et tu?

 

[swee'pea99]

the sound of a sausage snapping:

That's a zen buddhism thing isn't it?