Comments on: Bonne Année 2007 de Paris! http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 07 Jan 2009 02:01:31 +0000 http://wordpress.org/?v=2.3.3 By: Michele http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1595 Michele Mon, 30 Apr 2007 01:46:00 +0000 http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1595 I am kind of obsessed with the recurring roquefort/endive/raspberry apero snack and have vowed to make it for an upcoming cocktail party. By the way, I study at the FCI too and reading your blog always makes me feel hopeful for the future. I am kind of obsessed with the recurring roquefort/endive/raspberry apero snack and have vowed to make it for an upcoming cocktail party. By the way, I study at the FCI too and reading your blog always makes me feel hopeful for the future.

]]> By: cucina testa rossa http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1329 cucina testa rossa Tue, 09 Jan 2007 00:15:00 +0000 http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1329 merci chubbypanda ~ yes, it was unwaxed and we've used it more than once in a pinch. we tied two lamb shoulders together around a spit on a rotisserie as well as trussed chickens and now our pork loin. just like my dish rack has doubled as a salad spinner and a cooling rack :) merci chubbypanda ~ yes, it was unwaxed and we've used it more than once in a pinch. we tied two lamb shoulders together around a spit on a rotisserie as well as trussed chickens and now our pork loin. just like my dish rack has doubled as a salad spinner and a cooling rack :)

]]> By: Anonymous http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1326 Anonymous Mon, 08 Jan 2007 04:32:00 +0000 http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1326 Nicely done!<br/><br/>I've never tried tying roasts with dental floss. I'm going to assume you used the unwaxed kind. Something to remember.<br/><br/>- Chubbypanda Nicely done!

I've never tried tying roasts with dental floss. I'm going to assume you used the unwaxed kind. Something to remember.

- Chubbypanda

]]> By: cucina testa rossa http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1324 cucina testa rossa Sun, 07 Jan 2007 14:07:00 +0000 http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1324 Thanks Robert! The French most certainly live to eat ~ one of my favorite aspects of their culture, that and the very civilized evening aperitif :) <br/><br/>Jann :D you're always invited. My friends who cook with me are actually my flatmates so we cover each other. Ohe shops while one chops while the other primps and then we switch off... Thanks Robert! The French most certainly live to eat ~ one of my favorite aspects of their culture, that and the very civilized evening aperitif :)

Jann :D you're always invited. My friends who cook with me are actually my flatmates so we cover each other. Ohe shops while one chops while the other primps and then we switch off…

]]> By: Jann http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1323 Jann Sun, 07 Jan 2007 04:38:00 +0000 http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1323 Oh-my-gawd!This was a feast not a dinner!You really know how to live and so do your friends-"and" they come and cook "and" you are in your bathrobe with guests arriving "and" you ring for wine while putting on your face-why wasn't I invited? I could have set the table for you! Oh-my-gawd!This was a feast not a dinner!You really know how to live and so do your friends-"and" they come and cook "and" you are in your bathrobe with guests arriving "and" you ring for wine while putting on your face-why wasn't I invited? I could have set the table for you!

]]> By: Robert (French food lover) http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1322 Robert (French food lover) Sat, 06 Jan 2007 21:16:00 +0000 http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/#comment-1322 What an amazing feast!! It reminds me of why I moved to France. Of course one doesn't have to live in France to eat like this, but I find that I'm much more inspired to. When I lived in the UK, food was always second behind work. It is the famous quote "The English eat to live, the French live to eat". Anyway, loved this post. I had never though of freezing Roquefort, so that is another handy tip too. What an amazing feast!! It reminds me of why I moved to France. Of course one doesn't have to live in France to eat like this, but I find that I'm much more inspired to. When I lived in the UK, food was always second behind work. It is the famous quote "The English eat to live, the French live to eat". Anyway, loved this post. I had never though of freezing Roquefort, so that is another handy tip too.

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