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I've never heard of them. They look great, and I do love buckwheat. I found a recipe, so guess what I'll be making this weekend.
Well I hope you like them! I occasionally make them at home.
Up in the Acadia region they are sometimes served with dinner, chicken stew usually I think. I personally like them filled with fruit.
GeoffD-i have seen the mix at Hannafords. In fact I have bought it there not sure if it is Bouchard though. I'm not sure if all Hannafords even carry it. Where I live now and when I lived in Lowell there are a fair amount of Acadians.
I love the photos!!! I like to take them too. I try to post photos in the "What's for dinner thread" but don't always.
I do have a food porn album on another unamed social media site. These photos have been already posted there.
My version of lamb keema.
My favorite breakfast-coddled eggs and toast.
Braising up lamb shanks.
Another favourite around here, Low country boil.
Lobsters are dirt cheap ($4.99 a pound) in the summer around here.
GeoffD-i have seen the mix at Hannafords. In fact I have bought it there not sure if it is Bouchard though. I'm not sure if all Hannafords even carry it. Where I live now and when I lived in Lowell there are a fair amount of Acadians.
It wasn't the brand I cared about. I think the last Ployes I got from Hannaford was from New Brunswick. I looked on Amazon and they had the Bouchard brand but I'm not paying $12 for pancake mix. I think I'll be driving past a Hannaford on Monday. Where I am in the summer, the nearest one is a 40 minute drive and 10 minutes off the highway. If I'm headed in that direction, I'm not driving 20 minutes out of my way for pancake mix.
I really like Ployes because you grill it without butter or oil. I love pancakes and waffles with oil in the mix and grilled with butter but most of us shouldn't be eating that very often. I'm completely intrigued by the notion of a Ployes crepe.
It wasn't the brand I cared about. I think the last Ployes I got from Hannaford was from New Brunswick. I looked on Amazon and they had the Bouchard brand but I'm not paying $12 for pancake mix. I think I'll be driving past a Hannaford on Monday. Where I am in the summer, the nearest one is a 40 minute drive and 10 minutes off the highway. If I'm headed in that direction, I'm not driving 20 minutes out of my way for pancake mix.
I really like Ployes because you grill it without butter or oil. I love pancakes and waffles with oil in the mix and grilled with butter but most of us shouldn't be eating that very often. I'm completely intrigued by the notion of a Ployes crepe.
Amazon has a 3 lb bag for $15 and free shipping with prime. That doesn't sound high to me.
Today's lunch : home made and preserved duck confit (from last year) (well, we HAD to finish the confit from the cassoulet, no?) pommes sarladaises (potatoes roasted in duck fat with mushrooms - usually cèpes but they're not in season right now, so classic button mushrooms, home-grown garlic and parsley) accompanied by a home grown green salad.
Dessert for the week will be upside down caramel pineapple cake.
Last edited by personne; 05-15-2017 at 06:45 AM..
Reason: spelling
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 32,916,734 times
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Quote:
Originally Posted by personne
Today's lunch : home made and preserved duck confit (from last year) (well, we HAD to finish the confit from the cassoulet, no?) pommes sarladaises (potatoes roasted in duck fat with mushrooms - usually cèpes but they're not in season right now, so classic button mushrooms, home-grown garlic and parsey) accompanied by a home grown green salad.
Mon Dieu, bien sûr! <-- my tongue is literally hanging out. That looks delicious.
Mon Dieu, bien sûr! <-- my tongue is literally hanging out. That looks delicious.
Hi hi, I get you bien sûr !
It was delicious indeed! Can't wait for the mushroom season (mid august till early october). I LOVE cèpes and girolles! even better, it's always part of a great outing (- is that the right word or does it mean I'm "outing" my love for molds in the open? well then.... ) in the forest.
Thanks!
(but so you know, we certainly don't eat that much fatty things everyday, although duck fat is proven of being better for health than burnt butter or even worse, oil, for example).
Yesterday, we had barbecue magret with a green salad (homegrown again, this year, it's like they all grow way too quickly, so we've been eating it at every meal, since early march - mediterranean climate, comparable to California's I guess) and at night, various salads
Now that this thread is back on, I'll try to think of taking pictures lunch and dinner time (I always cook, from scratch as you say, but normal here. It's not like we French know everything, but food is certainly something we revere )
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 32,916,734 times
Reputation: 28902
Quote:
Originally Posted by personne
Hi hi, I get you bien sûr !
It was delicious indeed! Can't wait for the mushroom season (mid august till early october). I LOVE cèpes and girolles! even better, it's always part of a great outing (- is that the right word or does it mean I'm "outing" my love for molds in the open? well then.... ) in the forest.
Thanks!
(but so you know, we certainly don't eat that much fatty things everyday, although duck fat is proven of being better for health than burnt butter or even worse, oil, for example).
Yesterday, we had barbecue magret with a green salad (homegrown again, this year, it's like they all grow way too quickly, so we've been eating it at every meal, since early march - mediterranean climate, comparable to California's I guess) and at night, various salads
Now that this thread is back on, I'll try to think of taking pictures lunch and dinner time (I always cook, from scratch as you say, but normal here. It's not like we French know everything, but food is certainly something we revere )
Oui, oui... "outing" is the correct word.
I live in Montreal, where French is the primary language. There are many French restaurants here, so I'm familiar with (and love) the way that you cook. It's funny when visitors come and we go to a French restaurant and they say, when looking at the menu, "It's just chicken [or whatever]. How is that French???" I tell them that the French way is the best way and they'll see. Then, when they get their meal, they faint from the deliciousness. It's not "just" chicken [or whatever] anymore.
I live in Montreal, where French is the primary language. There are many French restaurants here, so I'm familiar with (and love) the way that you cook. It's funny when visitors come and we go to a French restaurant and they say, when looking at the menu, "It's just chicken [or whatever]. How is that French???" I tell them that the French way is the best way and they'll see. Then, when they get their meal, they faint from the deliciousness. It's not "just" chicken [or whatever] anymore.
There were GREAT pictures shown here!
But then, we tend to make good everyday food. (not that cassoulet was one, mind you).
I understand that our cuisine seems very bland for an american palate, per example.
BUT I guess that everyday, we cook fresh meat and vegetables
Please, teach me about poutine? I'm greedily curious!
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) pommes sarladaises (potatoes roasted in duck fat with mushrooms - usually cèpes but they're not in season right now, so classic button mushrooms, home-grown garlic and parsley) accompanied by a home grown green salad.
) in the forest.
