No bugbears or favourites. Only, when you mentioned Vegemite, I was reminded of Marmite which came in small dark brown jars with yellow lids. I hated it. Though it was vegetarian, I associated it with Bovril which, like any “well brought up” Hindu, I couldn’t stomach.
Fraussie
November 21st, 2011 at 6:22 pm
Aussies consider marmite to be very inferior to Marmite of course! They’re both actually made from yeast extract and are a by-product of beer brewing so are perfectly vegetarian. Vegemite is quite salty.
B.P.
November 21st, 2011 at 7:09 pm
You’re 100% right about French cling film! We don’t use it particularly often (preferring to use the Tupperware), but I find the only thing it doesn’t stick to is the dish I’m trying to cover.
That said, I find the baking paper rolls even more infuriating – no plastic teeth there. Instead, they put cardboard teeth which are too flimsy to use (in fact, I’ve completely ripped the box). I guess the saving grace is that baking paper can be easily cut with scissors.
The côte de boeuf can be incredible – a couple of weeks back I was having dinner with a few friends in a little restaurant at the Place du Marché Sainte-Catherine, and the serving was so enormous even two couldn’t finish it. Not only that, the quality was excellent and they had cooked it perfectly. Certainly satisfied the cravings for some Aussie beef!
Fraussie
November 21st, 2011 at 7:24 pm
Brainy Pianist, you really made me laugh! The alfoil also has cardboard teeth and I hate it. I waste so much.
And the côte de boeuf certainly can be incredible. A good place to have it is the Taverne de l’Arbre Sec at 109 rue Saint Honoré. But it’s even better over an open fire!
Amy
November 25th, 2011 at 1:16 pm
I definitely remember French cling wrap… although I thought it might have been because we were students and buying the cheapest (and inferior) product! I will have to think about other products but I can tell you that I have been searching for quality baguettes in Sydney and so far I am not faring very well!
Fraussie
November 25th, 2011 at 1:18 pm
You know why you can’t get quality baguettes? It’s the humidity in the air. It doesn’t seem to suit the French dough. However, you might try looking for a Vietnamese baker. They seem to have overcome the people better!
[…] we’ll have something to replace it in a few years’ time. What better accompaniment to a côte de boeuf roasted on an open fire enhanced with a copious serving of freshly-picked wild […]
[…] were staying in a B&B right on the edge of the canal that even had a barbecue we could use. So, côte de boeuf, ice-creams, cycling along the canal at sunset, having picnics on the water-edge at lunchtime. Not […]
[…] if it’s cold enough. You then moisten it slightly and cover with a sheet of greaseproof paper or cling-film (if you feel brave enough) as it makes the foie gras easier to handle and faciltates cleaning up […]
[…] for them, knowing that they’d soon be in the pot, particularly since we’ll be having côte de boeuf cooked in the open hearth! I won’t mention the foie gras … This entry was posted […]
[…] weekends, we would take foie gras with us to accompany our champagne every night then eat a whole côte de boeuf cooked on the open hearth between us with potatoes and crème fraîche and fresh chives. Sydney July […]
Tracy Ulinski
January 15th, 2012 at 10:26 pm
Isn’t it funny some of the things one remembers! I, for one, don’t remember that discussion at all!! But I could certainly picture it in my mind’s eye! I think I have a hate for cling wrap in general though.
Fraussie
January 16th, 2012 at 8:41 am
You’re forgiven! I actually had the same mix of nationalities another year, so it wasn’t your class. Recently I found a special cling-wrap dispenser and, do you know, it doesn’t work any better because it’s the same cling wrap!
[…] “sliced” so can actually be any cut of meat but the version you get in Tuscany is really a côte de boeuf without the bone. And we know how much I like côte de boeuf. Galeria […]
[…] side and the river on the other and woods at the end. Often we’d take a picnic or stop off for a côte de bœuf at La Pergola. When we moved to Paris, I really missed […]
[…] of fat in little string bags especially in winter. I asked the butcher to give me some fat off the côte de boeuf for the birds and he seemed to know what I was talking […]
[…] Suddenly Relationnel stopped and said, “Not sure what it is but maybe … “. I continued cycling but soon realised he wasn’t following. I looked back to see him waving frantically. “You should get out the camera”, he said as I got closer. What a find! Several large fresh summer cep mushrooms. Now one of the reasons we chose Blois for our retirement is its proximity to a state forest so we can pick mushrooms in the autumn, so finding such wonderful specimens in summer is extremely promising! We cooked them in the frypan and ate them with our côte de boeuf! […]
No bugbears or favourites. Only, when you mentioned Vegemite, I was reminded of Marmite which came in small dark brown jars with yellow lids. I hated it. Though it was vegetarian, I associated it with Bovril which, like any “well brought up” Hindu, I couldn’t stomach.
Aussies consider marmite to be very inferior to Marmite of course! They’re both actually made from yeast extract and are a by-product of beer brewing so are perfectly vegetarian. Vegemite is quite salty.
You’re 100% right about French cling film! We don’t use it particularly often (preferring to use the Tupperware), but I find the only thing it doesn’t stick to is the dish I’m trying to cover.
That said, I find the baking paper rolls even more infuriating – no plastic teeth there. Instead, they put cardboard teeth which are too flimsy to use (in fact, I’ve completely ripped the box). I guess the saving grace is that baking paper can be easily cut with scissors.
The côte de boeuf can be incredible – a couple of weeks back I was having dinner with a few friends in a little restaurant at the Place du Marché Sainte-Catherine, and the serving was so enormous even two couldn’t finish it. Not only that, the quality was excellent and they had cooked it perfectly. Certainly satisfied the cravings for some Aussie beef!
Brainy Pianist, you really made me laugh! The alfoil also has cardboard teeth and I hate it. I waste so much.
And the côte de boeuf certainly can be incredible. A good place to have it is the Taverne de l’Arbre Sec at 109 rue Saint Honoré. But it’s even better over an open fire!
I definitely remember French cling wrap… although I thought it might have been because we were students and buying the cheapest (and inferior) product! I will have to think about other products but I can tell you that I have been searching for quality baguettes in Sydney and so far I am not faring very well!
You know why you can’t get quality baguettes? It’s the humidity in the air. It doesn’t seem to suit the French dough. However, you might try looking for a Vietnamese baker. They seem to have overcome the people better!
[…] we’ll have something to replace it in a few years’ time. What better accompaniment to a côte de boeuf roasted on an open fire enhanced with a copious serving of freshly-picked wild […]
[…] were staying in a B&B right on the edge of the canal that even had a barbecue we could use. So, côte de boeuf, ice-creams, cycling along the canal at sunset, having picnics on the water-edge at lunchtime. Not […]
[…] if it’s cold enough. You then moisten it slightly and cover with a sheet of greaseproof paper or cling-film (if you feel brave enough) as it makes the foie gras easier to handle and faciltates cleaning up […]
[…] for them, knowing that they’d soon be in the pot, particularly since we’ll be having côte de boeuf cooked in the open hearth! I won’t mention the foie gras … This entry was posted […]
great post I’m a big biking fan from London
[…] weekends, we would take foie gras with us to accompany our champagne every night then eat a whole côte de boeuf cooked on the open hearth between us with potatoes and crème fraîche and fresh chives. Sydney July […]
Isn’t it funny some of the things one remembers! I, for one, don’t remember that discussion at all!! But I could certainly picture it in my mind’s eye! I think I have a hate for cling wrap in general though.
You’re forgiven! I actually had the same mix of nationalities another year, so it wasn’t your class. Recently I found a special cling-wrap dispenser and, do you know, it doesn’t work any better because it’s the same cling wrap!
[…] “sliced” so can actually be any cut of meat but the version you get in Tuscany is really a côte de boeuf without the bone. And we know how much I like côte de boeuf. Galeria […]
[…] side and the river on the other and woods at the end. Often we’d take a picnic or stop off for a côte de bœuf at La Pergola. When we moved to Paris, I really missed […]
[…] of fat in little string bags especially in winter. I asked the butcher to give me some fat off the côte de boeuf for the birds and he seemed to know what I was talking […]
[…] Suddenly Relationnel stopped and said, “Not sure what it is but maybe … “. I continued cycling but soon realised he wasn’t following. I looked back to see him waving frantically. “You should get out the camera”, he said as I got closer. What a find! Several large fresh summer cep mushrooms. Now one of the reasons we chose Blois for our retirement is its proximity to a state forest so we can pick mushrooms in the autumn, so finding such wonderful specimens in summer is extremely promising! We cooked them in the frypan and ate them with our côte de boeuf! […]