Und so ... Way behind on updates am I. I'm currently in Germany but my lappy is unfortunately, dead. This will probably reflect a slight shift in the length and detail of these posts as I will now only be writing from Internet cafe's or the odd kind soul that lends me their computer. I even had a whole long post all ready about France but I guess it's good that now I shall have to be brief and perhaps write more often.
France, in short was an adventure in many palettes. From food to politique, I can say that my mind has been opened, expanded and snapped back with the French perspective. I visited a few places in the country and while it's impossible to detail it all, I'll give a few highlights. First off was, Lyon.
Lyon as a city was simply dead to me. The streets seemed devoid of life. The two rivers that bordered rushed through as if careening on their way to something better. They did their best to reflect the gray buildings, aging in line. Yes, this was an old European city and all of the architecture and to an extent the people were doing their best to make sure it always appeared so.
I am told the city is far more vibrant in the summer months, but the fall seemed to bring with it only gray. Not quite sure if it was the sky reflecting off of the buildings or the people reflecting off of the sky. Despite this I was able to find warm in the confines of a 5th floor apartment on the outskirts. It was here where I was able to look out onto the city, expand my ears on french music, discourse on politik and of course get my first exposure to the wonderful french kitchen.
Here's the one thing they don't want you to know. Ready? The secret to a large portion of French cuisine is a combination of a few key ingredients. Typically, they are Eggs, some sort of cheese, Cream Fraiche (or some sort of sour cream} and lardons. This last ingredient is probably the only one you can't really find stateside. It is typically little cubes that are half pork and half lard, aka fat. They are fatty and salty but are a key ingredient.
Then all you have to do is beat them together with a mixer, throw them together in a pan or some other form of combining them and then bake, fry or place them on a pie crust. Of course there are variations and most French people would be quite upset at this over simplicizing of their cuisine, but when is a French person not upset? There you have it, the secret is out. Go look up recipes for staples like Quiche Loraine, Tartiflette, Raclette or even a Carbonarra which is not French but next to the Döner, might as well be the 2nd national dish.
This is in no way a rant on French cuisine, quite the oppossite actually. The truth is the average person their has a far better understanding of food then the typical label reading, calorie counting American. It blew my mind to know that some of these wonderfully delicious dishes were created with the simplest of ingredients and procedures.
Then there is assiette du fromage or Cheese Plate. That's right, this a plate usually with 4-5 different types of cheeses that every French person has in the their fridge at any time. The wonderful thing is that typically, this plate is brought out AFTER the main dish and before dessert. So there you are, eating your wonderful main dish which probably already has some sort of cheese and boom, they bring out yet another plate of just cheese.
Of course, one adjusts to this style of dining rather quickly, especially when it's coupled with fantastic wine and bread. I was told by my friend that I must've been French in another lifetime because of how quick I took to these foods and way of living. I'm not sure if I fully agree but to say that my attitude towards food hasn't been adjusted would be a vicious lie.
More to come
Here's a quick jam I had with a brilliant Pianist/Guitarist in Lyon. The Savvy can find another video in the same place.
No comments:
Post a Comment