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I’m making pulled pork in a slow cooker and I could only find condensed onion soup. Will it make a difference if it’s not french onion?
It is the same……I don’t think there is a non-condense French onion soup on the market. No it will not make a difference.
Written by admin on February 10th, 2010 with 7 comments.
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Every time I see a French person, I see a cigarette in their hand. How common is it for French people to smoke cigarettes?
Yes I would have said about 30%, more if you count people who like to smoke cannabis once a while. There are less and less smokers now cause cigarettes are expensive. 30% is still a lot, but it was about 50% some years ago (like in the 70’s).
But a lot of young people smoke (50%) at school and then stop when they are older. I used to smoke myself when I was 12. I stopped at 16.
I sometimes have the same feeling than you, cause most of my friends are smokers ( more than 90%).
Written by admin on February 3rd, 2010 with 2 comments.
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I grew up eating the traditinal cornbread dressing on Thanksgiving and Christmas. My husband grew up eating french bread dressing with many animal parts in it. His mother will not make the dressing for him and I want to surprise him with some but have no idea how to make french bread dressing and do not want to put liver etc in it.
I gon’t know if this is what you are looking for or not….
French Bread, Apple, Sausage & Sage Dressing
INGREDIENTS
4 cups French bread -cut into ½ -inch cubes or substitute pre-made croutons
½ lb. sweet Italian sausage –meat removed from casings
2 tbsp. butter
2 cups apples-peeled, cored and diced ½ -inch
1½ cups onions-medium diced
¾ cup celery-medium diced
2 tbsp. fresh chopped sage, or substitute 1 tbsp. poultry seasoning
3 eggs-beaten
½ cup chicken broth
salt and black pepper to taste
DIRECTIONS
Preheat oven to 350ºf. Lay the bread cubes on a cookie sheet in an even layer and bake in the oven for about 12 minutes or until slightly crisp and light golden. Reserve. Heat a saute pan on medium heat. Fry the sausage up, chopping it up a bit as it cooks until the fat has come out, and the sausage is just cooked. Using a slotted spoon, remove the sausage, leaving the fat in the pan. In the same pan add the butter, apples, onions, celery, and sage and cook on medium high heat for about 10 minutes or until softened. Let cool 10 minutes. Gently combine the bread, reserved sausage meat, and cooked vegetable mixture in a bowl. Add the eggs and chicken broth to the bowl, mixing gently to evenly moisten the bread, seasoning to taste with salt and pepper. Place stuffing into a greased casserole dish and bake uncovered for about 40 minutes or until the center is heated through and the top gets golden and crisp.
Written by admin on January 31st, 2010 with 2 comments.
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How did the revolutionaries attempt to change the religious life of the French people, and how successful were they in de-christianizing France DURING THE FRENCH REVOLUTION!
Please help!
Answers or links to pages would greatly help thank you!
http://www.newadvent.org/cathen/13009a.htm
http://french-history.suite101.com/article.cfm/the_french_revolution_and_the_catholic_church
http://www.associatedcontent.com/article/2206397/how_the_french_revolution_affected.html
These are a few links i found – thats might help you – also i found this article which could help you, you might be able to find it online or not i’m unsure
Its titled ‘Turbulent Priests: The Church and the Revolution’ – History Today – The French Revolution, Volume 39 May 1989
Hope any of this can be of some use : )
Written by admin on January 29th, 2010 with 1 comment.
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Am interested in the process that french fries are commercially made and packed for sale to fast food restaurants like mac donalds.
Potatoes are in fact cooked to a point and then mashed.
They are then molded to all be the same shape and size.
By pressure force they are put together again.
Then quick frozen and packed.
During the initial cooking process some preservatives are added which allows them to be frozen.
If you should freeze cooked potato, it will come out bland and soggy when defrosted, but this process preserves them but the additives are no healthy.
Those potato chips no longer contain potassium, which is the main benefit potatoes have for us.
They are simply "just starch" which makes them unhealthy and fattening.
Written by admin on January 27th, 2010 with 3 comments.
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Is Rosetta Stone the best program to learn a language with particularly FRENCH?
I want to learn french in a relatively short period of time.
Rosetta Stone … Best program can help with almost any language.
Written by admin on January 23rd, 2010 with 4 comments.
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I’ve heard that French-speaking people in Quebec have an accent which differs from French spoken in France, is this true? If so, would people from France and Quebec still be able to understand each other in conversation?
It’s true. Just a note of interest, Québécers understand people from France just fine; however, French speakers from France sometimes need a translator to understand a Québécer.
This is because in Québec, we are exposed to French from France in movies and other media, so we are familiar with their accent. France, however, has little to zero exposure to Québec movies and other media, and as such, they are less familiar with our accent.
One example is the short "i" sound. In France, police is pronounced "po-LEECE," whereas most Québécers will say "po-LISS."
Accent aside, Québécers use a lot of expressions that don’t exist in France; for instance, our swear words are completely different.
For a more complete idea, check out the site posted earlier by another poster: http://en.wikipedia.org/wiki/Qu%C3%A9b%C3%A9cois_language
Written by admin on January 21st, 2010 with 4 comments.
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I can speak French fluently, and I live in England. To do, say, a lunchtime French Club at a local primary school, what qualifications would I need?
and also a Police Check form
have a look at www.frenchspanishonline.com, many games for primary schools
Written by admin on January 18th, 2010 with 3 comments.
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I am making french onion soup for supper. What other dishes should I serve with the soup?
I am planning on topping it with toasted bread and cheese…. I am looking for something to serve along with the soup.
A hearty salad and/or ham & swiss on croissants
Written by admin on January 18th, 2010 with 12 comments.
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everytime i attempt to make french fries, they turn out alot different than the ones at McDonalds. is there a special way they make their french fries?
McDonalds Fries
2 large Idaho Russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 – 2 cups hot water
6 cups Crisco shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work). Place the shoe stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they’re soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they’re cooling, add the lard or beef drippings to the hot Crisco. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in. After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt, maybe slightly more). Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
Special Notes:
Note: If you want more fries, double the recipe—but DON’T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco and 1 tablespoon lard for the second batch.
Note: For an easier clone of McDonald’s french fries, you can use the frozen, pre-cut Ore-Ida shoestring potatoes. Just cook them in the same combo of Crisco and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They’re good, but not nearly as accurate in taste and texture as the fresh recipe.
Written by admin on January 14th, 2010 with 8 comments.
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