tag:blogger.com,1999:blog-36253220995177334952024-03-13T08:14:41.328-07:00Lyon EatsA frequently updated food resource for Americans living in Lyon, FranceDorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.comBlogger267125tag:blogger.com,1999:blog-3625322099517733495.post-21357533602383166702018-09-16T14:10:00.001-07:002018-09-16T14:10:25.708-07:00OMG! MacDo has TATER TOTS - Limited Time Only<div style="text-align: center;">
<span style="font-size: x-large;">Get them while they Last!</span></div>
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I hadn't been to MacDo in about 10 years. It was purely coincidence that I ended up downtown after 9pm, on a Sunday night when I was hungry. I was shocked to see something on the menu that looked like tater tots, called "Crousties", so I ordered them just to find out. And lo and behold, they were authentic tater tots! I love tater tots, so this makes me super happy. It's a promotional product that you can apparently only get for about the next two weeks, then they're gone. I got them at the Hôtel de Ville McDonalds, but I imagine they probably have them in other stores. For as much as I love tater tots, you just might find me there. I might be camping out...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6EIfRAWXHjFB9_i1_pcLSrlpKL2oVJ9ZzrAgqaMPI8X8p6eAG3Od8K_ZUPMXKodbEiVBIVFKyHnjp7da5NR42Gc-qD56GPnEO_f45hufBattBePvzOBjQz3JcMbMmjDT9202_8M2nAs/s1600/IMG_8945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6EIfRAWXHjFB9_i1_pcLSrlpKL2oVJ9ZzrAgqaMPI8X8p6eAG3Od8K_ZUPMXKodbEiVBIVFKyHnjp7da5NR42Gc-qD56GPnEO_f45hufBattBePvzOBjQz3JcMbMmjDT9202_8M2nAs/s400/IMG_8945.JPG" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3c9u2X164pftGpYIwYSFxIMo2rTt6RHaGnegVny8XxI4v3xY9XYju7CK4scclXtAauRsjyEW5ymwgJbqtAY6o6IQoQle18RjdkS_cg8YEmSaSYS81imK-54r2Il5AbnZzPAtX64gtzE/s1600/fullsizeoutput_15ce.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3c9u2X164pftGpYIwYSFxIMo2rTt6RHaGnegVny8XxI4v3xY9XYju7CK4scclXtAauRsjyEW5ymwgJbqtAY6o6IQoQle18RjdkS_cg8YEmSaSYS81imK-54r2Il5AbnZzPAtX64gtzE/s1600/fullsizeoutput_15ce.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3c9u2X164pftGpYIwYSFxIMo2rTt6RHaGnegVny8XxI4v3xY9XYju7CK4scclXtAauRsjyEW5ymwgJbqtAY6o6IQoQle18RjdkS_cg8YEmSaSYS81imK-54r2Il5AbnZzPAtX64gtzE/s320/fullsizeoutput_15ce.jpeg" width="320" /></a></div>
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Post by Dori, 16 Sept 2018</div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com2tag:blogger.com,1999:blog-3625322099517733495.post-50104698446495541232018-03-27T08:27:00.000-07:002018-03-27T08:27:19.757-07:00Homemade Nutella<div lang="en-US" style="margin-bottom: 0cm;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNo24TDDrXV3si-hGPdSWImulh604y0b30NU6Dg2-_H6w4GGiAaCV1rtjzMMmcuuo_tZ7gHd3KI5XJvICyKS0JFdUydYgoK0gW2FfyjWF_JtvwEOajlFE5YhL0Np9UJRi1L-9FRO3jpU/s1600/homemade+nutella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNo24TDDrXV3si-hGPdSWImulh604y0b30NU6Dg2-_H6w4GGiAaCV1rtjzMMmcuuo_tZ7gHd3KI5XJvICyKS0JFdUydYgoK0gW2FfyjWF_JtvwEOajlFE5YhL0Np9UJRi1L-9FRO3jpU/s320/homemade+nutella.jpg" width="320" /></a></div>
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What doesn't taste better when you do it yourself? I use to marginally like the original until I looked at the ingredients. It's mostly palm oil and sugar. The palm oil is a problem, but I'm also more interested in a fuller chocolate and hazelnut flavor. There are a whole bunch of recipes that use less more processed ingredients, such as milk powder, or cocoa powder, but there is no need. Using the brute ingredients works just as well. </div>
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<a href="https://www.facebook.com/DavidAvocadoWolfe/videos/10154327100326512/?hc_ref=ARR9Kmol2ssraHx5f5xlyE41WNeRDL2lBQNlJo0o6lgl6aWC8WBz8ZQ-JuGGwcVm4XM" target="_blank">Why is palm oil a problem? Because at this rate of palm oil consumption, </a></div>
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<a href="https://www.facebook.com/DavidAvocadoWolfe/videos/10154327100326512/?hc_ref=ARR9Kmol2ssraHx5f5xlyE41WNeRDL2lBQNlJo0o6lgl6aWC8WBz8ZQ-JuGGwcVm4XM" target="_blank">Orangutans will go extinct in 10 years.</a></div>
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<u><b>Homemade Nutella</b></u></div>
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1 ½ C
- 200g Hazelnuts </div>
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<span style="font-weight: normal;">7oz
</span><b> - </b><span style="font-weight: normal;">200g </span>Dark
chocolate 55% or Milk Chocolate if you prefer</div>
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1 Tbsp - 1 <span lang="fr-FR">càs </span>Oil </div>
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½ C - 12cl Milk </div>
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½ cup - 50
g Powdered Sugar </div>
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1tsp - 1 <span lang="fr-FR">càc </span>Vanilla </div>
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1/8 tsp -<span lang="fr-FR"> </span>Salt</div>
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3 <span lang="fr-FR">pincées</span></div>
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Toast the hazelnuts in the
oven at 350° F-180° C for 10-15 minutes.
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Remove as much of the
skins as possible with a clean dish towel.</div>
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Grind the hazelnuts in a
food processor with the salt until smooth. Add 1 Tbsp oil towards
the end of processing.
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Melt the chocolate in the
microwave.
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Add the melted chocolate,
milk, vanilla, and powdered sugar, and blend until smooth.
</div>
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For vegans, it seems to me
that you can use almond or soy milk in place of cow milk, without too
much of a difference.
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By Dori, 27 March 2018</div>
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Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com1tag:blogger.com,1999:blog-3625322099517733495.post-38698932161486939112017-05-07T08:10:00.000-07:002017-05-07T08:10:16.390-07:00Cornmeal Pancakes and Chorizo Sausage Patties <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXy8hXqm91HK2VWvD1BkIvQCBiRK9D5_Z9BBcs88frm7SB6rtZQWQN15ywLf-3nw4O3FzKrEaTpPadTbUa5hPxO7Tn__OrmfP9iJX-sJk8n_-hjGK-YhlabJBrClBiGb6uuratagWl4Tc/s1600/IMG_7231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXy8hXqm91HK2VWvD1BkIvQCBiRK9D5_Z9BBcs88frm7SB6rtZQWQN15ywLf-3nw4O3FzKrEaTpPadTbUa5hPxO7Tn__OrmfP9iJX-sJk8n_-hjGK-YhlabJBrClBiGb6uuratagWl4Tc/s400/IMG_7231.JPG" width="400" /></a></div>
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I was at my local butcher shop yesterday, and a new product caught my eye: Chorizo à Griller / Grilling Chorizos. I had to try them! I've had their Merguez before, and they're better than anything I've ever had from a halal butcher shop, so I didn't have my usual expectation of disappointment. I thought that in the worst case scenario, I'd have to add some spice to it. This morning I put them to the test. I started out by taking the meat out of their casings and cooking just a spoonful. They're not hot, but the flavor is perfect! I see more chorizo tacos in my future :) The butcher shop where I found them is at:</div>
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Dugelay Didier Boucherie</div>
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24 rue de la Martinière</div>
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69001, Lyon</div>
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This was also a convenient excuse to try my hand at cornmeal pancakes, and use up that last cup and a half of corn flour that's been lingering in my pantry. I'm going to have to go back to the drawing board on that one. When I get those perfected though, I'll pass the recipe along. <br />
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by Dori<br />
7 May, 2017Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-76996718513987511182017-05-07T06:11:00.000-07:002017-05-07T06:13:13.842-07:00Little Britain Closes Up Shop and Goes OnlineOur favorite resource for everything American has closed it's store, and will open up an online site mid May 2017. You can find them at the link below.<br />
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<a href="http://www.littlebritain-lyon.fr/">http://www.littlebritain-lyon.fr/</a></div>
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Dori, May 7, 2017 </div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-50887631429387468762015-07-23T14:20:00.000-07:002015-07-23T14:20:55.474-07:00Summer Fare<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;">Baked Ribs, Fresh Corn, and Fried Taters</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXaZ9OVYAQM6bYvZfWkfKg2cQxNxLhUL3nQi3iTLZnI9h4Q7_0NP3EdB3VYPq4zApS5T2TI4sTH_jNEaPXy8VFaIezwgCQtAxlp1RIHRUzDnDf3FVSknWBhw-irMLvDchyphenhyphenPEWg22fhSk/s1600/IMG_4058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXaZ9OVYAQM6bYvZfWkfKg2cQxNxLhUL3nQi3iTLZnI9h4Q7_0NP3EdB3VYPq4zApS5T2TI4sTH_jNEaPXy8VFaIezwgCQtAxlp1RIHRUzDnDf3FVSknWBhw-irMLvDchyphenhyphenPEWg22fhSk/s400/IMG_4058.JPG" width="400" /></a></div>
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It was my birthday no too long ago, and I was really craving some comfort food. I set my mind on BBQ ribs in the oven, with corn fresh off the cob, and fried taters like my grandmother used to make them. It's not exactly easy to find ribs. They're called "travers de porc". "Côtes de porc" are pork chops. I asked a friend who's been here longer than I, and she suggested I try the farmer's market at Place Carnot on Wednesday afternoons. If you've never been to this market I highly recommend it. Unlike many markets who resell products, here all the products come straight from the farm. I was really happy to find a female butcher that uses gloves to touch the meat, and not to make change with. I had already made my plans, before I knew there was a heat wave starting on my birthday. So I stayed up late the day before to bake the cake, and start the ribs on a slow bake that I left in the oven all night long. I slathered them with a smokey spice rub that I got from my sister for Christmas. In the morning I made a quick bbq sauce and caramelized it. I just wish I'd have remembered to make the ice tea. </div>
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Post by Dori, 21 July 2015</div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com1tag:blogger.com,1999:blog-3625322099517733495.post-32512450286245883502015-07-09T03:04:00.002-07:002020-07-17T04:17:30.724-07:00No Bake Cheesecake with Agar-Agar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuYio6p6ZP_AFNTNcNEp2J5BtK67fCE88ASa55NyVCrBFkfksRSWa5PjS3GUQePT3cawvAA38yUshK0ZPu1O7c9Cl3sAprx7JbYHEuWoAoaOLjEozpwYUmTFhPgiGcAGJKFI8X27znIA/s1600/photo-5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuYio6p6ZP_AFNTNcNEp2J5BtK67fCE88ASa55NyVCrBFkfksRSWa5PjS3GUQePT3cawvAA38yUshK0ZPu1O7c9Cl3sAprx7JbYHEuWoAoaOLjEozpwYUmTFhPgiGcAGJKFI8X27znIA/s400/photo-5.jpg" width="300" /></a></div>
I promised to find the cheesecake recipe for a cooking workshop I participated in. Easy right? Not. The workshop only lasts 4 hours. I thought, we can just do a no bake recipe and it'll have enough time to chill if we put it in the freezer. I settled on a Martha Stewart recipe, and decided to test it with actual fresh cheese, instead of cream cheese. It was a disaster. One of the cheeses had started to have a little bit of funky flavor, and it ruined the whole cheesecake. So I tried it again, with regular cream cheese. Even after 24 hours it was soupy. So I called on my pastry chef friend for help. The answer- Use Gelatin! Unfortunately gelatin takes at least twice as much time to jell as the workshop actually lasts, and half the people in the group are either vegetarian or muslim. So I was left with the choice of trying agar-agar, or eating warm cheesecake in the middle of summer. <br />
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I'd never used agar-agar, so I took to researching it. I never could find a plain no bake cheesecake recipe made with agar-agar. Apparently mango cheesecake dominates in this category. I also found that a lot of sites give you information that's totally inaccurate, for instance, telling you that you can just substitute agar-agar for gelatin. Agar-agar is much stronger than gelatin, and you could end up with something more like cheesecake jello if you don't adjust the measurements. Whereas gelatin isn't supposed to be boiled, agar-agar has to be boiled for 4-5 minutes to activate. The hot agar-agar is then supposed to be blended into something that's already warm. Otherwise you can end up with lumps. Neither can be frozen. What's great about the agar-agar though, is that it starts to firm up in 15 minutes, even before it cools down, and will stay firm at room temperature. So on the third try, I finally came up with my own recipe that turned out great. It's a light summer time cheesecake, that you don't have to turn on the oven for, and you don't have to wait 24 hours for either.<br />
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<div lang="en-US" style="margin-bottom: 0cm;">
<u><b>No Bake Cheesecake
with Agar-Agar</b></u></div>
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<u>Ingredients</u></div>
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<div lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
For
the Crust :
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
50g - ¼ Cup Sugar</div>
<div lang="en-US" style="margin-bottom: 0cm;">
125g - ½ Cup Melted
Butter</div>
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240g - 2 Cups Sablés
Anglais crumbs (apx. 16 cookies) McVities brand</div>
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For
the Filling :
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
450g - 16
oz. Philadelphia cream cheese
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
400g - 14 oz. Sweetened
Condensed Milk (Lait sucré concentré, a 397g can)</div>
<div lang="en-US" style="margin-bottom: 0cm;">
1 tsp. Vanilla extract</div>
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2-4 Tbsp. Juice of ½ a
lemon</div>
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¾ tsp Powdered
Agar-agar (1.5 g or half a 3g package)</div>
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33cl - 11 oz. Whipping
Cream – In France use Elle & Vire,
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
Crème liquide entière
professionnel 35% from Monoprix</div>
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<u>Instructions</u></div>
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<u>Make
the Crust :</u></div>
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-Process the sablés
anglais into fine crumbs in a food processor.
</div>
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-In a bowl, mix the cookie
crumbs with the sugar, then add the melted butter, and combine.</div>
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-Press the mixture firmly
and evenly into your pie plate.</div>
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-Refrigerate</div>
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<u>Make
the Filling :</u></div>
<div lang="en-US" style="margin-bottom: 0cm;">
You need two sauce pans,
and electric beater, a whip, a metal strainer, two bowls, a spatula
and spoons.</div>
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Prepare the ingredients :</div>
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-Put the powdered
agar-agar in a sauce pan with a cup of water.</div>
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-Put the sweetened
condensed milk in a second sauce pan.</div>
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<div lang="en-US" style="margin-bottom: 0cm;">
-Start by whipping the
cream. Beat the cold whipping cream with an electric beater until
stiff peaks form. Store in the refrigerator until you are ready to
use it.</div>
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<div lang="en-US" style="margin-bottom: 0cm;">
-In a second bowl, beat
the cream cheese, vanilla, and lemon juice together.
</div>
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<div lang="en-US" style="margin-bottom: 0cm;">
-Start heating the
agar-agar, boil for 4-5 minutes. At the same time, heat the
sweetened condensed milk on low heat. You may need to whip the
agar-agar as it boils so that it's well incorporated.</div>
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<div lang="en-US" style="margin-bottom: 0cm;">
-Pour the agar-agar into
sweetened condensed milk through the strainer. Quickly whip the
agar-agar and the sweetened condensed milk together with a whip.
</div>
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<div lang="en-US" style="margin-bottom: 0cm;">
-Immediately after, use
electric beaters to incorporate the hot mixture a little bit at a
time into the bowl of cheese mixture.
</div>
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<div lang="en-US" style="margin-bottom: 0cm;">
-Fold in the whipped cream
with a spatula until it's well incorporated.<br />
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-Pour the filling into the
crust and refrigerate until completely cooled.<br />
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Post by Dori, 9 July 2015</div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com50tag:blogger.com,1999:blog-3625322099517733495.post-75613363688777798242015-06-25T07:47:00.000-07:002015-06-25T07:47:55.405-07:00Mexican Finds - Jalapeños and Masa Harina<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">Masa Harina</span></div>
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This has been the month of serendipitous mexican finds. First I found 2kilos Masa Harina at Bahadourian for 7€. You can usually get it at Don Taco, but for 11€. I made a round of tamales with a chicken and rajas filling, using a corne de boeuf pepper in place of poblanos. (I already had the corn husks). Then I made sopes with the left over filling. Next I made some tortillas, and turned them into chorizo quesadillas. For those of you who are unfamiliar with masa harina, it's dried corn that is cooked in "limewater" (not actual limes), ground into a paste, then dried into flour. It's the cooking in limewater that alters the corn in such a way that allows tortillas to be supple. If you've ever tried to make tortillas, or other mexican corn products with regular corn flour, then you know that it'll just break up. This is also why the "corn" tortillas you might buy here are strange and tasteless. They are mostly made of wheat flour with a touch of regular corn flour. </div>
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<span style="font-size: large;">Jalapeños </span><br />
I was doing some shopping at Bail Distribution. They distribute high quality fruits and vegetables to restaurants, but also have a retail store. I found these chiles next to normal Moroccan ones and I asked about them. Of course, the sales lady has no idea these are not the same kind of chili. When I insisted these two were not the same thing, and there was no price on those, she asked the manager. He didn't know either. I ended up talking to him, I finally I told him, look, I know my chiles, and that is nothing like those moroccan chilies, and if it was what I thought it was, I knew quite a few people who were going to be really happy. He knew he had jalapeños in jars (didn't realize they're pickled so they don't have the same culinary uses). Then he says to me, I'm not even sure those are hot… He picked one up and broke it open. I put my pinkie finger in there and put it in my mouth. I told him it was hot, but he decided to do it anyway, and did the finger taste test. I don't think he's going to forget that for a while. Poor guy! He came to the conclusion that these peppers were probably a mistake, and they may not get anymore. I bought a dozen, so if you're quick you might still get some. I've since made guacamole and salsa with them, and I'm thinking about doing some poppers with the rest of them. I do think they're jalapeños, but they don't have as strong of a jalapeño taste as the ones I'm use to. I think that's likely due to the growing conditions. I was still really happy to get them :)<br />
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Post by Dori June 25, 2015<br />
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Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-62667040910412903102015-05-22T08:43:00.000-07:002015-05-22T08:43:51.338-07:00Banana Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaklLxVP5GBtUHL7L3qI-BGGszegfaB-5sWps01kl923MZjwsXwArbfmQ4g7J45F9Eam58IzdmRWmS9E1q6EjNSaFYkOoLyq4nbkUFNyQn09YSsMVNJkrC0DfOgj-oELwurYNF7OB2baA/s1600/IMG_3696.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaklLxVP5GBtUHL7L3qI-BGGszegfaB-5sWps01kl923MZjwsXwArbfmQ4g7J45F9Eam58IzdmRWmS9E1q6EjNSaFYkOoLyq4nbkUFNyQn09YSsMVNJkrC0DfOgj-oELwurYNF7OB2baA/s400/IMG_3696.jpg" width="300" /></a></div>
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Back in the 70's people came up with all kinds of recipes that were "healthier" because they had vegetables or fruit in them. I've been revisiting some of them lately and I'm rather shocked but what we considered healthy at the time. I still make them occasionally as a sweat treat from my childhood. My conservative mother had this one book of "hippie" recipes, and the banana bars were our favorite. It's basically a wetter cookie recipe, where banana replaces a some of the fat and sugar. Next time I think I'll try reducing the sugars from 2/3 of a cup to 1/2, and see how I like it. <br />
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3/4 C butter (170g)</div>
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2/3 C sugar (150g)</div>
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2/3 C brown sugar (160g)</div>
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2 medium mashed bananas (245g)</div>
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1 egg </div>
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1 tsp vanilla (7g)</div>
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1/2 tsp salt (3g) unless using salted butter</div>
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2 tsp baking pwd (7g)</div>
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12 oz choco chips (300g)</div>
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2 C flour (300g)</div>
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Cream butter, egg, sugars,
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Add half of the flour and
baking powder</div>
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Spoon into well greased
pan 9 x 13</div>
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Bake 25 min at 350 F or until done in center</div>
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Post by: Dori 22 May 2015</div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com1tag:blogger.com,1999:blog-3625322099517733495.post-60116249089207494512014-12-07T04:24:00.000-08:002014-12-30T03:09:46.874-08:00Burger King is Back in Lyon<div lang="en-US" style="margin-bottom: 0cm;">
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<span style="color: black; font-family: inherit; font-size: x-large;"><b>Burger King has arrived in Lyon! </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfcXXDtBrvdAbBUQkSjW79eW2TREb9Cb-KU2k-EQvq_XihlyVk3Ztfy6Cqz93EgdEa4Qx9Sl5sYL_Gjwo-u7Wk8CoSKCBDkrBqqiyHQUPzkcvJtCBexXo3UoOtGlX4G20lpjYABlUSUWU/s1600/IMG_3110+-+Version+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfcXXDtBrvdAbBUQkSjW79eW2TREb9Cb-KU2k-EQvq_XihlyVk3Ztfy6Cqz93EgdEa4Qx9Sl5sYL_Gjwo-u7Wk8CoSKCBDkrBqqiyHQUPzkcvJtCBexXo3UoOtGlX4G20lpjYABlUSUWU/s1600/IMG_3110+-+Version+2.jpg" height="196" width="200" /></a><span style="color: black; font-family: inherit;">The Burger King Confluence restaurant opened the
4th of December, to paltry newspaper reviews. They mentioned that it
didn't get the reception that others in Paris had gotten, where there
were lines out the door, and that Lyon had prepared for a mass of
people that never came. That was perhaps the case day one at
lunch time, it's so not the case now. My husband and I went
Saturday night, the 6th and again on a monday night, the 29th. The first night, here were 30 some people in line at the
door in front of us, and then there was a line inside. When we did get to the door, there was a nice young man who gave us a menu,
and explained the concept of having your burger "your way", by
being able to add and subtract whatever you want. The fact that this
is a novel concept here, which has to be explained, totally cracks me
up. Heaven help you though if you actually order something with plus or minus anything on your sandwich, because the front line staff doesn't appear to know how to find said burgers by reading the wrapping markings. </span></div>
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<span style="color: black;"><span style="font-family: inherit;">They
don't exactly have the same menu here. It appears they've limited
themselves to the big sandwiches for now. I ordered a double bacon
cheeseburger without the pickles, and my husband ordered the largest
thing on the menu, a triple whopper. Of course making a special order
is the fastest way to slow down your food order, and we had a little
trouble. To their credit, on our first visit, they remade my burger that had been sitting
too long waiting for the other one to show up, and they gave us some
free wings to make up for the extra wait. I was fairly surprised. For
one, those wings were awesome for a fast food wing. I thought that I'd actually
order </span>those in<span style="font-family: inherit;"> the future. Second, my bacon cheeseburger was the same diameter as
the whopper! Half way through the meal I heard my husband say
something he NEVER EVER says: "Honey, I'm full." He's
a big guy, 6' 3 </span><span style="font-family: inherit; font-size: x-small;">1/2</span><span style="font-family: inherit;">", with a big appetite, so that's really saying
something. This morning he's vowed that he's never going to eat
another fast food burger unless it's comes from Burger King. </span></span><br />
<span style="color: black; font-family: inherit;"><br /></span>
<span style="color: black; font-family: inherit;">On a second visit though, not at the dinner rush, we still had to wait for like 45 minutes before we got our food. There were only three people in line in front of us. They had run out of ketchup! They were reporting "problems" in the kitchen, and the front line staff looked liked they still </span>hadn't figured out how to fill orders. We actually ordered the wings again and they were a far cry from the first ones we got. They were small, kind of shriveled and too brown, like as if the fry oil needed to be changed. And on top of that, there was only one drumstick part and five of the smaller parts… I won't be getting those again. It's safe to say that on our second visit the charm wore off. </div>
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<span style="font-family: inherit;">All
in all, on the first visit, it was an hour after we got there before we got our food.
When we left there that first night there were 75 people in line outside. Of course it was Saturday night in the middle of the Fête de Lumière.
If you're headed there, come prepared for a wait. </span></div>
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Post by Dori 30 Dec 2014<br />
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Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-37590859296094966392014-11-23T15:34:00.001-08:002014-11-23T15:34:27.607-08:00Peanut Butter Pie<div lang="en-US" style="margin-bottom: 0cm;">
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<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: large;"><u><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1e9q_wfSFw6aoyOhQP7uvd55U2W1twcilYl0wU34njSX7XwlB2lF4FAwfcUkLtzVtO83yjqZV8mYqng9EbWqMtEtyJjnHWiA_88T5sq0XJx9y-7URQ3wGkGyrFnzkxxg6tsK5viU2Ko/s1600/IMG_2296.JPG.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1e9q_wfSFw6aoyOhQP7uvd55U2W1twcilYl0wU34njSX7XwlB2lF4FAwfcUkLtzVtO83yjqZV8mYqng9EbWqMtEtyJjnHWiA_88T5sq0XJx9y-7URQ3wGkGyrFnzkxxg6tsK5viU2Ko/s1600/IMG_2296.JPG.jpg" height="320" width="240" /></a></b></u></span></span></span></div>
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<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><u><b>Peanut Butter Pie Recipe</b></u></span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">Here's
my american recipe, at the end I'll tell you how I modified it to do
it here in Lyon. I used <a href="http://www.onlineconversion.com/">www.onlineconversion.com</a>
to do the conversions. If you have the american measurements though
suggest you use those instead, since volume to weight conversions are
not an exact science when you don't know the exact mass of what
you're converting. </span></span></span>
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><u><b>Chocolate
Cookie Crumb Crust</b></u></span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">2
Cups cookie crumbs 50cl </span></span></span>
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">¼
Cup sugar 50g</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">½
Cup butter, melted 113g</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">Blend
cookie crumbs and sugar.</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">Add
melted butter, stir.</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">Press
into pie mold, refrigerate while preparing the filling.</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><u><b>Peanut
Butter Filling</b></u></span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">1
Cup peanut butter 258g</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="font-family: HelveticaNeue;">1 “8 ounce”</span><span style="font-family: HelveticaNeue;"> </span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"> brick cream cheese 226g</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">1
Cup sugar 200g</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">1
Tbsp vanilla 1 <span lang="fr-FR">cuillère à soupe</span></span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">2
Tbsp butter (optional) 28g</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">Blend
together well, then add</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">1
“8 ounce” container of cool whip 226g or 90cl</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">Pour
into crust and refrigerate over night.</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">Add chocolate shavings if you wish.</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">Serve
cold, or it will not be firm enough to cut. For my last potluck I put it in the freezer
overnight, so it would still be
cold come desert time. </span></span></span>
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><b>OK.....</b></span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;">So
there are four main ingredient issues for making this recipe here
in Lyon: the cream cheese, the peanut butter, the cool whip, and the
cookie crumbs.</span></span></span></div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">For
the </span><b>Cream cheese</b><span style="font-weight: normal;">, if you don't use Philadelphia, or don't want to pay
an arm and a leg for it, there are three french equivalents for cream
cheese: the brand name St. M</span></span></span></span></span><span style="color: black;"><span style="font-family: TimesNewRomanPSMT, serif;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">ô</span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">ret,
or the generic, “</span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span lang="fr-FR"><span style="text-decoration: none;"><span style="font-weight: normal;">Fromage
à tartiner</span></span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">”,
and now there is also the “Elle et Vire” brand version of cream
cheese called “</span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span lang="fr-FR"><span style="text-decoration: none;"><span style="font-weight: normal;">fromage
crème</span></span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">”.
I usually get the generic. You have to be a little careful since
some of the generics can be a little less consistent than
Philadelphia cream cheese. I used a DIA generic brand this year and
it turned out fine, just make sure you drain off all the extra
liquid. It was 300g for less than 2 euros. </span></span></span></span></span>
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">For
the </span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><b>Peanut
butter</b></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">...
Lots of places have peanut butter, the only thing is that it is
expensive. I like to get my peanut butter from Paris Store, a huge
asian supermarket in </span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span lang="fr-FR"><span style="text-decoration: none;"><span style="font-weight: normal;">Vénissieux</span></span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">
of all things, the PSP brand Pâte d'Arachide, creamy peanut butter.
It's the best deal on peanut butter. It tastes just as good as a
brand name peanut butter but costs less than 4 euros for 510g.
Usually it costs almost 5 euros for one of those 340g Skippy jars. </span></span></span></span></span>
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">For
the </span><b>C</b></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><b>ool
whip</b></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">...
I've never seen cool whip here, but that's okay with me since I'd
rather make my own whip cream anyway. In the US, you just pick up the
little carton that says whipping cream, get it really cold, add some
powdered sugar if you'd like, and beat it with the beaters until it's
whipped, and voila! Only problem is that it doesn't work with the
liquid creams you can get here, due to the lower fat content. Heavy
whipping cream has 38% fat content, whipping cream has 35%. </span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span lang="fr-FR"><span style="text-decoration: none;"><span style="font-weight: normal;">Crème
liquide</span></span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">
here, that says its for </span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span lang="fr-FR"><span style="text-decoration: none;"><span style="font-weight: normal;">crème
chantilly</span></span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">,
or </span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span lang="fr-FR"><span style="text-decoration: none;"><span style="font-weight: normal;">crème
fouettée</span></span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">,
is only 30% and it won't make a whipped cream that stands up enough
not to turn your cream pie totally soupy. I've seen some that are 32%, and get excited, but that still doesn't work. They also have a thing
called “</span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span lang="fr-FR"><span style="text-decoration: none;"><span style="font-weight: normal;">fixe
chantilly</span></span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">”
(whipped cream stabilizer), that doesn't work either! So I have
finally broken down and just get a can of whipped topping. If you
can find one with the fat content on the can you'll see that it has a
higher fat content. (Darn them! Where did they get that?) To be
honest, I don't measure it out, I just eyed it to look like about the right amount. </span></span></span></span></span>
</div>
<div lang="en-US" style="font-weight: normal; margin-bottom: 0cm; text-decoration: none;">
<br />
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">For
the </span></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><b>Cookie
crumb crust</b></span></span></span></span><span style="color: black;"><span style="font-family: HelveticaNeue;">… I use to use “Palets bretons, pur beurre-au chocolat”, from DIA. They
come with 8 cookies in a package and it took me about two and a half
packages. I found that I was able to crumble these cookies with my
fingers, and that made it really easy. However, these handy little
cookies use to cost only 0,77€ three years ago and now they're
2,88€. Since I could think of any possible justification for a 275% price increase, and I hate getting ripped off, this year I just got the cheapest entirely chocolate
cookie I could find and blended them in the food processor. They
were called “American Cookie”. (So <b style="text-decoration: none;">not</b><span style="font-weight: normal; text-decoration: none;"> american, but oh well.) I
used two packages and had a little to spare. </span></span></span>
</div>
<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;"><br /></span></span></span></span></span></div>
<div lang="en-US" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: HelveticaNeue;"><span style="font-size: small;"><span style="text-decoration: none;"><span style="font-weight: normal;">by Dori, 24 November 2014</span></span></span></span></span></div>
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<div lang="en-US" style="margin-bottom: 0cm;">
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</div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-63287793533479633422014-11-06T02:44:00.003-08:002014-11-06T02:44:56.948-08:00Thanksgiving<div style="text-align: center;">
<span style="font-size: large;">Check out our new </span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><a href="http://lyon-eats.blogspot.fr/p/thanksgiving.html" target="_blank">Thanksgiving Page</a></b></span> </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9q6qajOXRxTjNrqOCusVMgb_DgK6JJ1pcNBRO0vLIJ-g0_Gjokl5J68W5gKs7SKD0jKJ4psNcASXzO8tLfpI636kuts9biK3jhnM2115MM4jf4_hGjiV6pRtsiYguale7NA0FUSWyxzc/s1600/turkey.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9q6qajOXRxTjNrqOCusVMgb_DgK6JJ1pcNBRO0vLIJ-g0_Gjokl5J68W5gKs7SKD0jKJ4psNcASXzO8tLfpI636kuts9biK3jhnM2115MM4jf4_hGjiV6pRtsiYguale7NA0FUSWyxzc/s1600/turkey.jpeg" /></a></div>
<div style="text-align: center;">
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<div style="text-align: left;">
Post by: Dori 6 Nov 2014 </div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-61195137197486249802014-09-18T02:38:00.002-07:002014-09-18T02:38:20.110-07:00New French Cake Decorating Store - SCRAPCOOKING®You can find some of their products at various stores around Lyon, but now they have a boutique that carries their whole line of products. They also have an <a href="http://www.scrapcooking.fr/en" target="_blank">english version of their website</a>. You can find them downtown at:<br />
<br />
<h4 class="primary" style="box-sizing: border-box; font-family: websitefont, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 1.2em; margin: 0px;">
<span style="background-color: white;"><div class="separator" style="clear: both; text-align: center;">
<span style="color: #e8517e; font-size: large; font-weight: normal; line-height: 28px;">SCRAPCOOKING®</span></div>
<div class="separator" style="clear: both; text-align: center;">
4 rue de Brest</div>
<div class="separator" style="clear: both; text-align: center;">
69002, Lyon</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__wbJrs8kb1SNMBwnKop6x4YBVO-tF5Grxu28_gPZOUAm_A35Rt54tWtxGrbtt2J1P6PqXyHHbKH98ud59YEdhvVe81FMXRw16D1mDngEGmQ5Vk8rfLpFgtbdd1hVBw8bUiwyZ5OEd7Y/s1600/pas_cake_design.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__wbJrs8kb1SNMBwnKop6x4YBVO-tF5Grxu28_gPZOUAm_A35Rt54tWtxGrbtt2J1P6PqXyHHbKH98ud59YEdhvVe81FMXRw16D1mDngEGmQ5Vk8rfLpFgtbdd1hVBw8bUiwyZ5OEd7Y/s1600/pas_cake_design.jpg" height="200" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.scrapcooking.fr/en/scrapcooking-products/cake-design-and-sugar-paste" target="_blank">Photo from Scrapcooking website</a></td></tr>
</tbody></table>
</span></h4>
<h4 class="primary" style="box-sizing: border-box; font-family: websitefont, Arial, Helvetica, sans-serif; line-height: 1.2em; margin: 0px; text-align: left;">
<span style="font-weight: normal;">Post by Dori </span></h4>
<div style="text-align: left;">
<span style="font-weight: normal;">18 Sept 2014</span></div>
<div style="text-align: left;">
<span style="font-weight: normal;"><br /></span></div>
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Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-80898519391160211202014-09-12T09:03:00.001-07:002014-09-12T09:03:56.615-07:00Green Tea Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzkpj_kJafAS1sE0vbP7bO2_AygbesYKTAQd6Aj9G-LY53qWwSwDbI-BdFpRqNhgULFqvjiP8WwjNBvkGzYD1VAs3itsatp1q97Tzw4opnAvkxBXmLMPFX-T4AT4FBk_GefYIxWbh7DA/s1600/IMG_2773.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzkpj_kJafAS1sE0vbP7bO2_AygbesYKTAQd6Aj9G-LY53qWwSwDbI-BdFpRqNhgULFqvjiP8WwjNBvkGzYD1VAs3itsatp1q97Tzw4opnAvkxBXmLMPFX-T4AT4FBk_GefYIxWbh7DA/s1600/IMG_2773.jpg" height="320" width="240" /></a></div>
A while back, after having some chicken katsu curry, I had this craving for green tea ice cream. I use to be able to get it at some the asian restaurants I went to when I was living in Portland, Oregon. Finally I came across it here this summer, right in the middle of Vieux Lyon, at:<br />
<br />
Terre adélice<br />
1, place de la Baleine<br />
69005, Lyon<br />
<br />
I can't say enough about how good their ice cream is. Over half of their flavors are organic. They buy as much of their products locally as possible, and use natural ingredients. <br />
<br />
Post by Dori 12 Sept. 2014<br />
<br />
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Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com3tag:blogger.com,1999:blog-3625322099517733495.post-74230500964264076092014-07-08T15:28:00.000-07:002014-07-08T15:28:21.159-07:00Banana Vanilla Wafer Pudding<div class="separator" style="clear: both; text-align: center;">
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I had never really paid any attention to those little cookies called "langues de chat", until the other day when I was offered some with my coffee. All of the sudden I realized that they taste almost exactly like a Nilla Wafer. Put two of them together and you can hardly tell the difference. I had to make some banana vanilla wafer pudding. I didn't have a pretty dish to put it in, but that didn't stop me. The pudding turned out really great. It reminds me of desert at grandma's house after one of her nice chicken dinners. <br />
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Post by Dori 8 July 2014Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-88148594512286619322014-07-06T10:25:00.000-07:002014-07-06T10:25:32.151-07:00Burger King is coming to Lyon<span style="font-size: large;">Burger King is opening a restaurant at Confluence on the ground floor, sometime before the end of the year. They haven't announced when, but they are taking applications. </span><br />
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by Dori<br />
6 July 2014Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-59516815891554394132014-06-10T09:19:00.001-07:002014-06-10T09:19:50.286-07:00Buttercup Bakery and Tea Room<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VNzBOjHKT0RgKmgAqhV4qd4eorqeGyeDbbBsAu5c-1QKQoaYwO58D29nQKrU_cQMrIpBHI4OfVlNgYB33OMOOh3g-wCSHW2xkbV5G0vHN-EHjW5eU74MbZvg3qzGIfDbHSY4ttHFS30/s1600/IMG_2172.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VNzBOjHKT0RgKmgAqhV4qd4eorqeGyeDbbBsAu5c-1QKQoaYwO58D29nQKrU_cQMrIpBHI4OfVlNgYB33OMOOh3g-wCSHW2xkbV5G0vHN-EHjW5eU74MbZvg3qzGIfDbHSY4ttHFS30/s1600/IMG_2172.jpg" height="320" width="240" /></a><br />
A friend of mine, who is a pastry chef, brought me here some time ago. I was afraid. I'd been to so many of these places and always left dissatisfied, if not with the frosting then with the dryness of the cake. I was standing there agonizing about whether or not to take the risk of one more carrot cake regret when she assured me that I <b><i>would not be disappointed</i>!</b><br />
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The carrot cake is wonderful. The cupcakes are moist with a frosting that is not exceedingly sweet, but pleasantly so. The pecan pie is amazingly authentic. Everything I've had here, whether savory or sweet, was of excellent quality and made from scratch. <br />
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Starting in spring they have been serving homemade refreshments: Lemonade, Rhubarbade, Rasberryade, and Ice Tea. That is in addition to the myriad teas they have on a regular basis. They have a charming cupcake decor and outdoor seating. Truly, if you are looking for a place to have a dainty treat, or a delightful lunch, there is no better place for it in Lyon than at Buttercup.<br />
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<b>Buttercup Bakery and Tea Room</b></div>
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59 Montée de la Grande Côte</div>
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69001, Lyon</div>
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04 72 27 80 22</div>
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Post by Dori<br />
10 Jan 2014<br />
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<br />Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-28291373649844388142014-05-01T04:04:00.000-07:002014-05-01T04:04:12.951-07:00Hershey's Chocolate and Strawberry Syrup, Campbell's Cream of Mushroom Soup, Cherry and Diet 7-Up<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXPAEdOyrdY53zavEoLJm_mfyTwuvpSxN3CuPTaelHM_OVrprM99IoVAcn7fdNMpslNDPEHN1fy_7V6rWEgf5w597WXMwaO7_5EER08x9e0STk859OA0fiV8wsajUfwPlaoJ7zPV3xaQ/s1600/IMG_2170.jpg" height="200" width="150" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXPAEdOyrdY53zavEoLJm_mfyTwuvpSxN3CuPTaelHM_OVrprM99IoVAcn7fdNMpslNDPEHN1fy_7V6rWEgf5w597WXMwaO7_5EER08x9e0STk859OA0fiV8wsajUfwPlaoJ7zPV3xaQ/s1600/IMG_2170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0Fg53-YTWIqzHw8YQFXZNZJ1ZJmBTIrg-XXE7Mf22bFPATDUY-kPhDMei5eFTDQ7kd_jc8SwPVyTfNu6xmQareTiw7pSpnzZ8NIEw8n92BGi1EuMY8Gl4O-dbzRYdm6OhzlbNFxCPYA/s1600/IMG_2171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0Fg53-YTWIqzHw8YQFXZNZJ1ZJmBTIrg-XXE7Mf22bFPATDUY-kPhDMei5eFTDQ7kd_jc8SwPVyTfNu6xmQareTiw7pSpnzZ8NIEw8n92BGi1EuMY8Gl4O-dbzRYdm6OhzlbNFxCPYA/s1600/IMG_2171.jpg" height="200" width="150" /></a></div>
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Grocery stores occasionally have products that they try out for a while. Sometimes they stay on the shelves and sometimes they never come back. Right now the Monoprix in the Croix Rousse has both Chocolate and Strawberry Hershey's Syrups, and a few cans of Campbell's Cream of Mushroom soup. The Monoprix at Cordeliers has Cherry, Diet, and regular 7-Up, they also have a deal for half the price on the second bottle.<br />
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Post by Dori, 1 May 2014Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-29677293568292450962014-04-13T05:41:00.003-07:002014-04-13T05:41:59.350-07:00Spring Baking <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtDgPAV4DHYIcYZJhSDgadAXnFF-eU1rObPjU8rrlE7OY_U5mylIFHv3eqQwgvDsK-WI7icw9pjG6ryRx75bHnmMIMlPwRWAHjgFS7Lf8ffOEw3Xorrz61RLWAPWHMpx1JusSyPL0Oac/s1600/Easter_2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtDgPAV4DHYIcYZJhSDgadAXnFF-eU1rObPjU8rrlE7OY_U5mylIFHv3eqQwgvDsK-WI7icw9pjG6ryRx75bHnmMIMlPwRWAHjgFS7Lf8ffOEw3Xorrz61RLWAPWHMpx1JusSyPL0Oac/s1600/Easter_2.JPG" height="263" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image from <a href="http://www.thecupcakeoven.co.uk/page22.htm">http://www.thecupcakeoven.co.uk/page22.htm</a></td></tr>
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<span style="font-size: large;">Does the coming Easter weekend have you in the mood to do a cake or cupcakes? </span><br />
<span style="font-size: large;">It's becoming easier to find cake, and cupcake, baking and decorating supplies. </span><br />
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<b>TATI</b> downtown has just remodeled, and all the cooking wares are now upstairs. Tati in terms of quality is about equivalent to Walmart. Occasionally it has deals that are worth taking advantage of. For example, right now they have plastic glasses. I like having them for everyday use because they are a lot harder to break than actual glasses, which is really handy if you have little ones, or big ones prone to dropping things. They also have a cake decorating section right now, not a regular thing there, and popsicle molds. The display has a cake turntable and fondant cutters.<br />
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<b>KITCHEN BAZAAR </b>is a new kitchen supply store downtown at 2 Rue des Forces, 62002. </div>
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It's on the higher end of the quality scale, but well worth what you pay for it. I recently bought a new metal spatula there to replace one I had brought from the states. My husband broke the metal part in two while scraping something with it! It was a nice wide and long spatula that I used for flipping pancakes, among other things. I was pulling my hair out trying to find another one like it here. I was able to find a comparable one of good quality at the Kitchen Bazaar. If you get on their mailing list, then you get invitations to all of their events. </div>
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I was surprised to see that they have the most complete baking and decorating supply section I've seen here. Starting with: molds for cakes, cake pops, popsicles, the correct size for cupcakes or muffins, with their paper baking cups, specialty molds and cookie cutters. They also have decorating tips, pre made fondant, sugar paste molds and rollers. I liked their spiderman and pirate candles, and the edible stickers and markers. I was particularly taken with the natural flavorings, over 25 of them, and food colorings, including powders, gels, and spray on gold or silver. </div>
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Kitchen Bazaar is also the only place I've ever seen a non stick cooking spray, called Ouragan, made by the Ancel brand. It was a little spendy, but considering that it's big enough to last all year if you're a fan of non stick spray like Pam, then it would probably be worth it. </div>
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Post by Dori, 13 April 2014</div>
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I was walking down the street the other day and saw a big "For Sale at Auction" sign over the doors of El Tex Mex on 3 rue Pizay, 69001. I had never eaten there myself, but I know some americans liked to go there for the Margaritas. Apparently the auction is to be held on the 25th at 11:30. If no buyers make an offer on the entire establishment, then they will proceed to liquidate all of it's assets by auctioning off all of it's restaurant materials.</div>
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Anyone have any ideas on where else to go for a Margarita? </div>
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Post by Dori<br />
11 April 2014Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com2tag:blogger.com,1999:blog-3625322099517733495.post-9086322379560629962014-03-26T12:51:00.002-07:002014-04-11T05:13:15.234-07:00Trip to Algeria<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">In Constantine Algeria<br />
the City of Bridges</td></tr>
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<b><span style="font-size: large;">An American in Algeria</span></b><br />
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I've been absent since Christmas time, due to the busy preparations and trip my husband and I made to Algeria. He is French, of Algerian descent, and hadn't been back to see his family for almost thirty years. Just imagine with over forty cousins how many dinner invitations we had in three weeks... I'd like to share with you just a few of the traditional dishes I tasted. <br />
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<b><span style="font-size: large;">Tajine l'Ayn</span></b></div>
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This is a sweet dish made from a strip of lamb meat, cinnamon stick, prunes, dried apricots, almonds, and orange blossom water. L'ayn is a holiday dish served during ramadan to break fasting. People don't usually eat the meat. They eat the fruits at the beginning of the meal, like they would eat dates and milk, before moving on to Chorba (the soup). We weren't there during ramadan, but they made a lot of special dishes for us anyway :) Thank you Souad.<br />
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<b><span style="font-size: large;">Chakhchoukha</span></b></div>
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In the region of Constantine they are known for making a good chakhchoukha (pronounced sho-shor-ha). Women start by making a flat bread out of wheat semolina, as shown in large triangular pieces on the table in the next photo. They pinch off little bits of it, and let them dry out. They keep this stored in the cupboard. To make the dish, they wet the pieces, steam them twice, butter them, then cover and simmer with a meat and tomato broth until the liquid evaporates. Thank you Nassera for this wonderful meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSYXgtkvH53BoS1t7hb55kscOUG7pA52XG1bjWOEoyZlOkl1Owpf5U_5Kzz-P4AwSwEYxgwdPlrL0YyVRlgI5S8Rn29WPnmz7LoqqUF8R6pUUAP2gArnQSphvGwXE9Xl2Pan-Afm5zF4/s1600/IMG_1821.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSYXgtkvH53BoS1t7hb55kscOUG7pA52XG1bjWOEoyZlOkl1Owpf5U_5Kzz-P4AwSwEYxgwdPlrL0YyVRlgI5S8Rn29WPnmz7LoqqUF8R6pUUAP2gArnQSphvGwXE9Xl2Pan-Afm5zF4/s1600/IMG_1821.JPG" height="240" width="320" /></a></div>
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<b><span style="font-size: large;">Chorba</span></b></div>
People in Algeria sit around a table in this manner and all eat from the same dishes. Chorba is the red dish on the table. They start by making a meat and tomato broth, and add ground hot red pepper, cilantro and celery leaf. Towards the end of cooking they add the frik, which gives it a smoky flavor. Frik is made from green wheat grains which have been grilled, washed and soaked in salty water, then dried in the shade and ground at the mill. Nassera does this by hand, and her frik makes the best chorba I've ever had. She was kind enough to give me some<span style="text-align: left;"> </span><br />
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<b><span style="font-size: large;">Karnoune</span></b></div>
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This impeccably presented dish is made of artichoke hearts with a ground meat stuffing, in a tomato sauce. This is just one of the wonderful dishes my friend Sarah made for me at this meal. Thank you Sarah. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz3K03J3kKeaytYdyoe2bZICar1CarFIkLREiCySWWf1K66H3hPsyz6eqG4JfgenRUPb312kKOyyoQAgMfiSe4BlwxS_ZXg4FR6EQoJQom-cVwIOTFwIPOTYrfm60vmNy42_nL0m95X0/s1600/IMG_1561.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz3K03J3kKeaytYdyoe2bZICar1CarFIkLREiCySWWf1K66H3hPsyz6eqG4JfgenRUPb312kKOyyoQAgMfiSe4BlwxS_ZXg4FR6EQoJQom-cVwIOTFwIPOTYrfm60vmNy42_nL0m95X0/s1600/IMG_1561.jpg" height="320" width="240" /></a><b><span style="font-size: large;">Baklava, Makrout, </span></b></div>
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<b><span style="font-size: large;">and walnut cream cups</span></b></div>
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I'm sure you are all familiar with Baklava. It's the dessert on the bottom lefthand corner. This is one of the best baklavas in my memory, made with rosewater, by Djawida's mother for a wedding party. The Makrout (top left) are similar to the braj, but they are baked instead of pan fried, and are then soaked in a honey and orange blossom water syrup. The walnut mousse cups are reminiscent of another traditional walnut cookie not fancy enough to make it into the wedding party. </div>
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<b><b><span style="font-size: large;">Braj</span></b></b></div>
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<span style="text-align: left;">Braj is a simple dessert, made through out spring time. They use a wheat semolina dough for the outside, and fill the inside with a date paste called elgherss. The patties are cut and browned in a pan. Thank you Aziza and Zhora for sharing these with us.</span><br />
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Post by Dori</div>
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March 26, 2014</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysrX1UrGvnzA0H8sQIkSREw3X3FzaZ_TRB4irn0DCzJbcl1_WHFc-ek9gYnfVkxegrQZlvJIQDNB2jS6Rf1Gs5QcWsZeCj9sNPc4fPHEMfa1Ejgs-l20wMZAWpS9baKoTuDjVOGyu8G4/s1600/hot+dog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysrX1UrGvnzA0H8sQIkSREw3X3FzaZ_TRB4irn0DCzJbcl1_WHFc-ek9gYnfVkxegrQZlvJIQDNB2jS6Rf1Gs5QcWsZeCj9sNPc4fPHEMfa1Ejgs-l20wMZAWpS9baKoTuDjVOGyu8G4/s1600/hot+dog.jpg" height="195" width="200" /></a></div>
The are three days left of the Christmas fair at Place Carnot (Perrache). They have plenty of good things to eat as well as tons of crafts. The sausage stand is to die for, particularly the Chantrelle mushroom saucisson. I sent a few back to the states for my family. As far as american food goes, I was surprised to see a baked potatoe stand. They were made with a french touch and clever names, like the patatouille, a potatoe with ratatouille on top. What I was pleasantly surprised by though were the German sausages, served hot dog style. A man with a heavy german accent behind me was very happy when he saw the sign, then when he saw them started complaining in German... ?!"...americana... ?!"HOT DOG! Then he turned around in total disgust. Those skinny hot dogs from the grocery store is a common complaint from a good friend of mine, so I had to try them. They were awesome hot dogs! They even had foot long hot dogs!! I few days later I tried their plain sausage, and it tasted a lot like our breakfast sausage. We definitely have more german influences than french in our cuisine. <br />
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This was the first year that I've looked seriously at getting a Christmas Tree. Being from Oregon, the biggest Christmas tree producer in the United States, having anything other than a real tree is like sacrilege. What I cherish the most about it is it's wonderful smell. So now I know that there are two main types of trees here. The Epicéa, which has a wonderful fragrance but it looks like a pine shrub and is famous for loosing all it's needles before you can get it out of the house. (People here still haven't figured out that you should put them in water.) Then there is the beautiful Nordmann, which has no smell whatsoever. There is the smaller stand at the Christmas fair that also has a Fraseris tree which is slightly less pretty than a Nordmann, but has a wonderful smell. I also found some Noble Firs, not quite as pretty as the ones from Oregon, but still decent with a lovely fragrance. Those, I found at Botanic. As of yesterday they still had some at the Ecully and St Priest stores. <br />
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Post by Dori 22 Dec 2013Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com1tag:blogger.com,1999:blog-3625322099517733495.post-53961746832738710752013-12-19T07:18:00.001-08:002013-12-25T17:10:33.935-08:00Best Hamburger in Lyon: Guy & Sons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkqHxDCoBqrac7F2-RNEwN0CYUR29ZzdnjlZ01Z6P1yhIJPlC_RiB-JyGQI7PP_5aGBLA5RAo2tcTUZ1Q0RTdBptjlTm49Mv-ba6MEFGsQu2h2UlvgfAmxeNzJKHkxu6iLnXFkbeA-go/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkqHxDCoBqrac7F2-RNEwN0CYUR29ZzdnjlZ01Z6P1yhIJPlC_RiB-JyGQI7PP_5aGBLA5RAo2tcTUZ1Q0RTdBptjlTm49Mv-ba6MEFGsQu2h2UlvgfAmxeNzJKHkxu6iLnXFkbeA-go/s1600/photo.JPG" width="134" /></a>They have not only the best hamburger in Lyon, but they're the best hamburgers I've had in a long time. A friend of mine and I decided on the spur of the moment to get a burger. I had seen this new place not far from where we were, so we tried it. They make everything from scratch, including their own buns. The hamburger meat is a local French beef with 5% fat, and very juicy. They favor seasonal condiments. The fries are to die for, made from fresh potatoes. Their website explains that they are done in the Pont Neuf style, thicker than shoestring fries, double dipped in the fryer, and seasoned with fine table salt and fleur de sel. Pont Neuf alludes to the first fries sold in France on the bridges (ponts) of Paris in the eighteenth century. <br />
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A few days later my friend confessed that she had been so haunted by the burger that she'd had two since then. So I had to confess that I ordered them again for delivery that very same day! <br />
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Guy is not pronounced like the English word, rather it's pronounced like "ghee". If you don't speak French you should know that you are supposed to pick out your drink from the cooler and order at the counter. <br />
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<u><b>The Vintage Burger</b></u><br />
Multi-grain Bun<br />
180g Burger Steak<br />
"Melting" Cheddar<br />
Young Lettuce sSprouts<br />
Tomato Slices<br />
Red Onion<br />
Homemade Charroux Mustard Cream Sauce (what we call a Dijon Sauce)<br />
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<u><b>The Bacon Burger</b></u><br />
Multi-grain Bun<br />
180g Burger Steak<br />
Bacon<br />
"Melting" Cheddar<br />
Young Lettuce Sprouts<br />
Tomato Slices<br />
Chopped Red Onion<br />
Ketchup and Mustard "Fins Gourmets"<br />
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(I got mine without the veggies on it, because that's the way I like it.)<br />
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<span style="text-align: left;">Handy Instructions for the French:</span><br />
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We Eat with Our Fingers and We share Tables</div>
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Post by Dori, 19 Dec 2013</div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com5tag:blogger.com,1999:blog-3625322099517733495.post-70978467902274729482013-12-13T11:40:00.000-08:002013-12-13T11:40:27.635-08:00Corned Beef and Spam.... <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I went to my corner Casino the other day and almost got whiplash when I saw this out of the corner of my eye. <b>Corned Beef</b> and some Danish version of <b>Spam</b>! What!? It's not that I want to eat these things, but really what a trip to see this in some random Casino store. </span></div>
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<span style="font-size: large;">Post by Dori</span></div>
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<span style="font-size: large;">Dec 13, 2013</span></div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-53378765250995808632013-11-14T11:07:00.000-08:002013-11-14T11:09:23.189-08:00Chocolate Pudding on sale at Bahadourian for 1€<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TLKpdO-oyBY-zvRczNspmGtdRvqMkTGWN1Ls75knSkb21oM0FWJJe6Zk_ap9hQ4BMyfL9LR0lB6ofchJStHMUzVo0x9E7dLISMwcnBk64bjfFOBgdXhe-h7l4e14SyvkDPaVg7WCqRg/s1600/IMG_0167.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TLKpdO-oyBY-zvRczNspmGtdRvqMkTGWN1Ls75knSkb21oM0FWJJe6Zk_ap9hQ4BMyfL9LR0lB6ofchJStHMUzVo0x9E7dLISMwcnBk64bjfFOBgdXhe-h7l4e14SyvkDPaVg7WCqRg/s200/IMG_0167.JPG" width="200" /></a></div>
I love Bahadourian. When I first went there 20 yrs. ago, as a student, it was mostly to stare in amazement, and wonder what all those ingredients could possibly be for. Fast forward to the present with a French/Algerian husband, and a monthly visit to Bahadourian is obligatory. A couple days ago on the way out of their store at the Place du Pont, I saw that they had a sale rack of items reaching their best by date, and they had a ton of Jell-o brand instant chocolate pudding at 1€ each. Honestly I don't think that stuff really goes bad. I only bought one, but I just might be tempted to go back and buy some more later.<br />
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Post by: Dori<br />
Nov 14, 2013Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0tag:blogger.com,1999:blog-3625322099517733495.post-502470453499034242013-11-04T11:41:00.000-08:002013-11-05T01:38:32.472-08:00International Chocolate Fair comes to Lyon<br />
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<span style="font-size: large;"><u>Fri. Nov 8th-Mon. Nov 11th, 2013</u></span></div>
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Fri: 2pm-6pm</div>
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Sat, Sun, Mon: 10am-7pm</div>
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Centre de Congrès de Lyon</div>
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Cité Internationale</div>
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<span style="text-align: justify;">One of the great things about Lyon is being able to take advantage of the perks that comes with it's gastronomic capital of France status. In the states this event only takes place in New York. Besides the many </span>Chocolatier<span style="text-align: justify;"> exhibitors, there are regular presentations on making chocolate desserts, pastry classes, and a Chocoland for children 4-10yrs old, open everyday from 11am-7pm. There is also a Chocolate dress fashion show at 5pm Sat-Mon. (I wonder how they keep the chocolate from melting!)</span></div>
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<a href="http://lyon.salon-du-chocolat.com/accueil.aspx"><span style="font-family: Noteworthy-Light; font-size: 15px; line-height: 22px;">http://lyon.salon-du-chocolat.com/accueil.aspx</span><span style="text-align: justify;"> </span></a></div>
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by: Dori 11/04/2013</div>
Dorihttp://www.blogger.com/profile/06693533507810286502noreply@blogger.com0