Major Appliances

@ The Markets

Posts Tagged ‘french cuisine’

The Best Options for Reblochon Substitutes

Written by The Kitchen Hand on . Posted in food

One of the most popular French delights, Reblochon cheese is a smear-ripened, semi-soft, washed-rind cheese. If you didn’t understand any of that, don’t worry: you are not alone. Cheese-making is not an easy job. It involves a long and difficult process in which milk is turned into this rich and delicious block–and that’s not all! Cheese is made commercially into several different categories; some are easily available, and others are pretty much trade secrets.

Making and Serving a 7 Course Meal

Written by Ona J Bass on . Posted in food

7 course meal, seven course meal menu, seven course meal ideas

A seven-course meal doesn’t have to be heavy or complex. While it might mean a table groaning with food to some people, in reality, it can be very light and simple. The Italian and the  French both have a simple seven-course menu. The secret of the seven-course dinner is the 7-course meal order. You might have familiar and recognizable foods, but the order in which they are served is important.

Hobart Moules Mariniere Recipe

Written by Paris Hollywood on . Posted in food

moules mariniere recipe, blue mussel recipe, tasmanian mussels

I believe at heart we’re all cavemen. Or cavewomen.

We’re driven much of the time by our unconscious desire to hunt, gather and reproduce. And once I’ve collected the chook eggs and cornered my wife in the bedroom the only thing left is to hunt an unsuspecting animal and feed it to my family.

Gastronomic Writing – Then & Now

Written by Jason Adamson on . Posted in food

gastronomic writing, gastronomy book, food writing

A variety of different social, economic and cultural conditions were responsible for the interest in gastronomy in nineteenth century France. This interest (in gastronomy) contributed to the emergence of gastronomic writing, which not only fed from, but also fueled and became an integral part of this new 19thcentury trend.

Service à la Française; à la Russe & The Chef

Written by Jason Adamson on . Posted in food

service à la française, à la russe, french service style

In the 19thnineteenth century in Western Europe particularly France, the way the higher social classes dined changed dramatically. There was movement away from the dining style of Service à la française into a more diner friendly style of service known as Service à la russe. This gradual change is of gastronomic significance in that it altered the way society perceived food and the role of the cook who also at that time became known as the Chef.

//