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Old 01-28-2019, 09:55 AM
 
6,215 posts, read 3,507,369 times
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Quote:
Originally Posted by Nonchalance View Post
Imagine if you didn't already have your cooking instincts.
Actually what I did think about was all the young beginners just starting out who would expect the book to be reliable.

Now I really know the world is going to heck in a handbasket when you can't count on BH&G. LOL
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Old 01-28-2019, 03:25 PM
 
Location: Southwest Washington State
21,507 posts, read 14,140,299 times
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Quote:
Originally Posted by Lodestar View Post
Actually what I did think about was all the young beginners just starting out who would expect the book to be reliable.

Now I really know the world is going to heck in a handbasket when you can't count on BH&G. LOL
I agree!

And I have that old edition too. I have a very few recipes from it that I follow.

I believe Hershey's has several brownie recipes posted online.
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Old 02-19-2019, 10:54 AM
 
7,098 posts, read 9,294,210 times
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Quote:
Originally Posted by Jkgourmet View Post
That's because the Thai's don't use coconut amino's or any other kind of amino's.
True, except whatever aminos are already in the coconut meat or milk they use anyway!


A lot of the strange ingredients you see in recipes these days are only available at ruinous prices from a health-food store. A considerate chef will say "If you can't find genuine Albanian whale's milk cheese you can just substitute brie with the rind removed" or something like that. Failing that, you can often find lists of substitutes online. Liquid aminos are the foodie's answer to soy sauce, so hey, just use soy sauce.


Andouille sausage is made of duck's bills or something crazy like that and is only available in a few shops in Andouille, France, which is why you can't find it at any store in the US of A. Food snobs will say there is NO substitute and it's NOT cassoulet without real Andouille sausage, and OK, it's not exactly the same, but an Eckrich smoked sausage tastes just is good and is 100% easier to track down. Using substitutions is a good way of making the recipe your own secret possession.
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Old 02-21-2019, 03:14 AM
 
Location: SE Florida
477 posts, read 94,123 times
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Quote:
Originally Posted by Cliffie View Post


Andouille sausage is made of duck's bills or something crazy like that and is only available in a few shops in Andouille, France, which is why you can't find it at any store in the US of A. Food snobs will say there is NO substitute and it's NOT cassoulet without real Andouille sausage, and OK, it's not exactly the same, but an Eckrich smoked sausage tastes just is good and is 100% easier to track down. Using substitutions is a good way of making the recipe your own secret possession.
There are different types of andouille, but I think you mean andouillette, and it most certainly is not made from duck's bills, and there is no place called Andouille, France. In France, it's usually a pork product made from parts of the other end of the digestive tract, though cow parts are sometimes used as well.

Andouille in the States is a Cajun sausage based on andouillette, also usually pork, with beef sometimes, but it uses cuts like pork butt, shoulder, etc., at least now.

My spouse was in France working in a small town. He made the mistake of ordering andouillette, thinking it was going to be mini andouille sausages. He ended up eating lots of bread that evening.
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Old 02-27-2019, 03:44 PM
 
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I beg to differ -- the original cassoulet is made with a local duck-based sausage you can only get in the original town where it was invented in France. Someplace in Languedoc country. Otherwise, <I>les francaises</I> sniff, it's only lower-crust pork and beans.
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Old 02-27-2019, 03:58 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,639 posts, read 26,584,205 times
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Quote:
Originally Posted by Cliffie View Post
I beg to differ -- the original cassoulet is made with a local duck-based sausage you can only get in the original town where it was invented in France. Someplace in Languedoc country. Otherwise, <I>les francaises</I> sniff, it's only lower-crust pork and beans.
I get what you're saying. It's like how you can't call Prosecco "champagne" because it's not from Champagne, France. I call it all "bubbly" to avoid the politics and get my damn drink.
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Old 02-28-2019, 05:08 AM
 
Location: SE Florida
477 posts, read 94,123 times
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Quote:
Originally Posted by Cliffie View Post
I beg to differ -- the original cassoulet is made with a local duck-based sausage you can only get in the original town where it was invented in France. Someplace in Languedoc country. Otherwise, <I>les francaises</I> sniff, it's only lower-crust pork and beans.
I wasn't posting about cassoulet.
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Old 02-28-2019, 12:38 PM
 
Location: North Oakland
9,156 posts, read 8,623,070 times
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Quote:
Originally Posted by Medtran49 View Post
There is no place called Andouille, France.
Vraiment, there is a place called Andouillé. It is a commune in the Mayenne department in northwestern France.

https://www.google.com/maps/place/53...8gEwFXoECAAQCA

ANDOUILLE - Map of Andouillé 53240 France
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Old 03-05-2019, 05:21 AM
 
Location: Central Mexico and Central Florida
7,067 posts, read 3,411,608 times
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Quote:
Originally Posted by Angorlee View Post
many times I come across a recipe that interests me and then down on the list it calls for some kind exotic French wine and/or something like oudielle sausage that I have never even heard of. Sometimes I think that the author of the recipe just wrote down items and then to dirrect you away from it put that exotic stuff in.
I like the challenge and like expanding my horizons. There are oh-so-many online sources for food items, try google.
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