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“Boudin blanc ” or “ white pudding” is a dish prepared with ground meat, usually pork, egg, bread crumbs, milk and seasoned with onions. It is part of the family of tubes. Since the Middle Ages in many areas and at Christmas time , the women prepared in a pot placed on the Yule log, a porridge made of milk, bread, fat, starch and sometimes bits of ham or boiled chicken, which warmed everyone back from midnight mass which, in many cases, the cooking was monitored by the ancestors who, because of their age, could not attend.
Tiens, Voila du Boudin / White pudding
Le Piment d’Espelette
The History of Espelette pepper : A village, a pepper, a party Espelette, it is not just a spice that has come to put his signature on Basque cuisine, but a small village nestled at the foot of the mountain serpentine streets decorated with bright red peppers strung on strings manually, fruit by fruit. These are hung in garlands under the eaves of farmhouses all white, peppers taking a bit of sun before being ground to powder. A Espelette, the last weekend of October, the chili is king at a yearly festival. After Sunday Mass with blessing of peppers, a ceremony is held during which the Brotherhood of Espelette pepper inducts a dozen people of Aquitaine, of Euzkadi and Navarre, chosen from the world of gastronomy, the media, entertainment and sport.
L'oeuvre : La Physiologie du goût (ed Champs- Flammarion) Présentation du livre (Hervé This) "DE L'APPETIT" DE LA GASTRONOMIE DE L'ALIMENT BRILLAT SAVARIN (Physilogie du Gout ) Définition de l' appétit. - Le mouvement et la vie occasionnent dans le corps vivant une déperdition continuelle de substance ; et le corps humain, cette machine si compliquée, serait bientôt hors de service, si la providence n' y avait placé un ressort qui l'avertit du moment où ses forces ne sont plus en équilibre avec ses besoins.
Jean Anthelme Brillat Savarin
La saga du saucisson
Terroir La saga du saucisson C'est un produit si humble et si familier qu'on n'y pense même plus : le saucisson a une histoire millénaire. «Il y a les saucissons d'Arles.
Laissons-les linguistes s'entre déchirer et penchons-nous sur ce qui nous importe. Un saucisson c'est à peu près 75% de chair maigre et 25% de gras, provenant d'une "coche" ou d'un porc charcutier.La farce est coupée gros au couteau ou hachée de gros à moyen au hachoir à viande, plus rarement fin pour certaines spécialités. Puis elle est salée à raison de 25 à 35g au kilo, selon la taille finale du produit (et éventuellement de sucre ou de dextrose de blé).Et toujours bien poivrée, au moulin et par baies entières.Puis parfois quantité d'aromates et d'épices selon la localité, la recette ou l'imagination débridée du charcutier. Ensuite la farce repose et est ensemencée de ferments, puis embossée dans un caecum, un intestin grêle ou un chaudin selon la variété. Un saucisson sèche de 1 à 3 mois en moyenne selon son gabarit aux alentours de 14°C, et peut être aussi légèrement fumé.
Histoire du SAUCISSON - Dona Rodrigue
Frenchgourmethk.com aim to supply the highest quality food at competitive prices to customers and gourmets in the Hong Kong Special Administrative region (HKSAR) The website has been developed to allow you to quickly and easily find what you're looking for from our range of over 200 products carefully selected to offer value for money. Frenchgourmethk.com website is operated in Hong Kong by CJ trading Limted Reflets De France We distribute in Hong Kong the brand Reflets de France , celebrated and appreciated for it's quality terroir products from France The current range consist of over 50 references from reflets de france, this number will increase gradually to meet customers requirements of French fine food.
About us - French Gourmet
Bricks and mortar retail is dead! Who needs computer stores when you can download software online? Why spend time in a bookstore when you can find just about any title on Amazon for less money? These days, even groceries can be bought online and delivered to your house. Except in Hong Kong. “For e-commerce or online retailing, Hong Kong is not well-developed,” says Baniel Cheung, an online marketing specialist and lecturer at the University of Hong Kong’s School of Business.
Why Hong Kong people are afraid of online shopping
French Gourmet HK
great site great products great prices for online shopping in Hong Kong by Oct 2