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Old 12-26-2018, 03:32 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,275 posts, read 25,807,666 times
Reputation: 25393

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Quote:
Originally Posted by greatblueheron View Post
Oh lucky you....from Montreal! Cheese anything....fondue included

Is there a special mail order place in Montreal you like for their cheeses?
I'm guessing that what you got is already the best of the best. Lucky YOU! I never had to do mail order because the gorgeous French cheeses are right... there... even in "regular" grocery stores. If you haven't had Caprice des Dieux, try it. If you haven't had Le Rustique (the camembert, not the brie), try it. If you haven't had Saint-André... omg, you MUST find it.
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Old 12-26-2018, 03:53 PM
 
Location: By the sea, by the sea, by the beautiful sea
55,389 posts, read 39,127,405 times
Reputation: 27570
Quote:
Originally Posted by DawnMTL View Post
I'm guessing that what you got is already the best of the best. Lucky YOU! I never had to do mail order because the gorgeous French cheeses are right... there... even in "regular" grocery stores. If you haven't had Caprice des Dieux, try it. If you haven't had Le Rustique (the camembert, not the brie), try it. If you haven't had Saint-André... omg, you MUST find it.

I'm guessing raw milk cheeses are available there?

I've had some samples of some that somehow made their way into the US and they rocked!

And YES to the Saint-Andre!
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Old 12-26-2018, 03:53 PM
 
Location: North Oakland
8,993 posts, read 8,332,268 times
Reputation: 13802
Quote:
Originally Posted by DawnMTL View Post
I'm guessing that what you got is already the best of the best. Lucky YOU! I never had to do mail order because the gorgeous French cheeses are right... there... even in "regular" grocery stores. If you haven't had Caprice des Dieux, try it. If you haven't had Le Rustique (the camembert, not the brie), try it. If you haven't had Saint-André... omg, you MUST find it.
Ah, yes. Our mutual favorite.


Quote:
Originally Posted by burdell View Post
And YES to the Saint-Andre!
Mais oui.
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Old 12-26-2018, 03:58 PM
 
Location: Richardson, TX
10,679 posts, read 17,028,112 times
Reputation: 26308
Quote:
Originally Posted by DawnMTL View Post
I'm guessing that what you got is already the best of the best. Lucky YOU! I never had to do mail order because the gorgeous French cheeses are right... there... even in "regular" grocery stores. If you haven't had Caprice des Dieux, try it. If you haven't had Le Rustique (the camembert, not the brie), try it. If you haven't had Saint-André... omg, you MUST find it.
How's the french cheese selection in Ottawa?

There are a few fancy markets here where awesome imported cheese is available, but it's very very expensive.
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Old 12-26-2018, 04:00 PM
 
Location: By the sea, by the sea, by the beautiful sea
55,389 posts, read 39,127,405 times
Reputation: 27570
Quote:
Originally Posted by Debsi View Post
How's the french cheese selection in Ottawa?

There are a few fancy markets here where awesome imported cheese is available, but it's very very expensive.

If you have a Trader Joe's handy they seem to have some decent prices on cheeses.
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Old 12-26-2018, 04:08 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,275 posts, read 25,807,666 times
Reputation: 25393
Quote:
Originally Posted by burdell View Post
I'm guessing raw milk cheeses are available there?

I've had some samples of some that somehow made their way into the US and they rocked!

And YES to the Saint-Andre!
It's not super-easy to find raw milk cheese but *wink* *wink* I have sources. Really, though, there are (relatively) fewer places that carry them, but they can be found. And, my gosh, YES!, they are amazing. As is Saint-André. So much fat in the Saint-André, but that's what makes it soooo goooood (and I just drooled).

Quote:
Originally Posted by jay5835 View Post
Ah, yes. Our mutual favorite.

Yuuuuup! (Still drooling.)

Quote:
Originally Posted by Debsi View Post
How's the french cheese selection in Ottawa?

There are a few fancy markets here where awesome imported cheese is available, but it's very very expensive.
Not quite the same as in Montreal -- and certainly less variety in the regular grocery stores here -- but I made it my business to find places. There are still some good cheeses in the grocery store around the corner from me so that I don't have to drive 15 minutes, though, when the weather sucks.

Dairy is horribly expensive in all of Canada but... good cheese is a necessity. Can't live without it, can't live without it.
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Old 12-26-2018, 04:50 PM
 
Location: North Oakland
8,993 posts, read 8,332,268 times
Reputation: 13802
Quote:
Originally Posted by Debsi View Post
How's the french cheese selection in Ottawa?

There are a few fancy markets here where awesome imported cheese is available, but it's very very expensive.
I notice Richardson, TX, is 10 miles from the Whole Foods in Plano. I get St. Andre for $11.99 at my Whole Foods, and it's the cheapest price in town (Pittsburgh, PA).
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Old 12-26-2018, 10:33 PM
 
Location: Milwaukee
3,297 posts, read 1,758,510 times
Reputation: 2019
Quote:
Originally Posted by Debsi View Post
My mother-in-law and I made coq au vin together from Julia's recipe in a 1970's era cookbook she had after watching the movie Julie and Julia. It got every pan in the kitchen dirty and we never wanted to make a Julia recipe again.

The stew was good and very well received by the guests, but neither of us had much taste for it at that point.
try it with white wine
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Old 12-27-2018, 02:45 AM
Status: "waooo" (set 11 days ago)
 
Location: Guangzhou
8 posts, read 930 times
Reputation: 33
Default Best traditional French reference cookbooks

The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
If Larousse is a dictionary of phrases, Escoffier is an encyclopedia of technique, and according to Chow, that’s why these two books go hand in hand. When you look up a specific dish in Escoffier, you don’t get a translation of ingredients as you would in Larousse or a formal recipe with measurements. Instead, it gives you a technique and a brief paragraph explaining what steps you need to take to make the dish — which means it’s more geared for those who already know how to sauté and make a roux. But it’s comprehensive, over 900 pages long with 2,500-plus short recipes, and it’s stood the test of time. This book, originally published in 1903, also comes recommended by Barthélémy and François Payard of KarVér Brasserie, who calls it “très classique.”
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Old 12-27-2018, 08:01 AM
 
1,352 posts, read 1,831,102 times
Reputation: 1711
Quote:
Originally Posted by burdell View Post
I've done Bouef Bourguignon and Coq au Vin which are basically just stews and not all that involved, may have even been Julia's recipes,
..........

This comment does not get three Michelin stars...

Julia's Boeuf Bourguignon described as "basically just a stew?" Is there a French recipe for eating one's words?...

Quote:
Originally Posted by Debsi View Post
My mother-in-law and I made coq au vin together from Julia's recipe in a 1970's era cookbook she had after watching the movie Julie and Julia. It got every pan in the kitchen dirty and we never wanted to make a Julia recipe again.....

The stew was good and very well received by the guests, but neither of us had much taste for it at that point.

Yes Debsi, preparing Julia's CAV or BB, if prepared properly and with care, is more involved and time consuming than some would portray it. Is it worth the effort? I often double or even triple the ingredients in a French recipe (if the recipe allows while still maintaining the integrity of the dish) and we either gorge ouselves night after night, use for guests, or freeze for later on.

You can do this with Coq Au Vin! Don't lose the faith, you get faster and better with practice and experience, use the bulk cooking method where you can!
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