tag:blogger.com,1999:blog-11471590.post116354155813172235..comments2024-03-22T10:18:25.233+01:00Comments on ParisDailyPhoto: FromageEric@ParisDailyPhotohttp://www.blogger.com/profile/07945292068472619659noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-11471590.post-1163633817923668752006-11-16T00:36:00.000+01:002006-11-16T00:36:00.000+01:00oops.L'assiette de fromage.oops.L'assiette de fromage.Ujimahttps://www.blogger.com/profile/09246435354402658666noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163633739742669552006-11-16T00:35:00.000+01:002006-11-16T00:35:00.000+01:00Thank you, Eric for this picture. It influenced me...Thank you, Eric for this picture. It influenced me to order L'ssiette de fromage at lunch today at Caribou Café.Ujimahttps://www.blogger.com/profile/09246435354402658666noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163626564987517592006-11-15T22:36:00.000+01:002006-11-15T22:36:00.000+01:00homeless pic runs and runs...homeless pic runs and runs...Cheltenhamdailyphotohttps://www.blogger.com/profile/00518073757785956012noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163617846772311042006-11-15T20:10:00.000+01:002006-11-15T20:10:00.000+01:00Tomate, I'm not sure why comments cannot be left.....Tomate, I'm not sure why comments cannot be left...I doublechecked the settings and it says they are allowed. Thanks for trying though! <BR/><BR/>As for goat cheese...I've never particularly liked it myself. There is the exception of an empanada filled with goat cheese and other things at a particular restaurant here. But that's the only time I've ever liked it...I find it too "sharp." Maybe had I had some from gay Paris, I would think different!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163613290183429612006-11-15T18:54:00.000+01:002006-11-15T18:54:00.000+01:00Eric thanks for another great photo. I would neve...Eric thanks for another great photo. I would never have guessed that it was cheese.Deb in Marshttps://www.blogger.com/profile/01932583742013998440noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163607539387903802006-11-15T17:18:00.000+01:002006-11-15T17:18:00.000+01:00Here's a recipe for an easy warm goats cheese sala...Here's a recipe for an easy warm goats cheese salad that I make. Start with a bed of salad leaves, any will do, strong ones like watercress or baby spinach work well. Fry up some bacon lardons and scatter on the leaves with some walnut pieces. Take slices of breat (french loaf is perfect) and toast lightly. Halve a garlic clove and rub it on one side of the bread. Take a crottin de chevegnol or other goats cheese like eric's picture and halve (you can remove the flat crust if you want to, there's no need but don't remove the outside edge of the disc). If you are using a bigger cheese, slice into 1cm slices. Place on the toast and bake in a hot oven or grill for 5 minutes. Plac on salad, drizzle some vinaigrette (make your own using lemon juice, french mustard and olive oil or use bought) and serve. Bon Appetit!Hamhttps://www.blogger.com/profile/17182921009517833997noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163606373022353632006-11-15T16:59:00.000+01:002006-11-15T16:59:00.000+01:00M. Benault - so glad you enjoyed the visit to my l...M. Benault - so glad you enjoyed the visit to my lovely, local pub! Have the rest of you been yet? You can see it at my blog. Typically English, a soothing break. Enjoy!Cheltenhamdailyphotohttps://www.blogger.com/profile/00518073757785956012noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163605632472525302006-11-15T16:47:00.000+01:002006-11-15T16:47:00.000+01:00amazing!amazing!E.I.https://www.blogger.com/profile/07718379429207561589noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163600849987890882006-11-15T15:27:00.000+01:002006-11-15T15:27:00.000+01:00Tonya a dit…favorite is (…) brie baked with garlic...Tonya a dit…<BR/>favorite is (…) brie baked with garlic, or sometimes almonds and brown sugar.<BR/><BR/>Aaaaargh ! I won't survive this. Somebody help me, please ! To late, I'm dead !!!!<BR/><BR/>LOLAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163599281483823912006-11-15T15:01:00.000+01:002006-11-15T15:01:00.000+01:00Yeah, I guessed those were cheeses. But I didn't k...Yeah, I guessed those were cheeses. But I didn't know ther were of goat.<BR/>Amazing!!Irredento Urbanitahttps://www.blogger.com/profile/18023301286282367107noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163595575182538152006-11-15T13:59:00.000+01:002006-11-15T13:59:00.000+01:00Eric, You surely need to be congratulated for your...Eric, You surely need to be congratulated for your artistic and perceptive representations of, not only La Belle Paris, but of Life, Art, Culture, Beauty and the Enthusiasm of Life.<BR/>You teach us to validate others and provide a platform to receive validation. Through your careful and most time-consuming endeavours I go each day to a beautiful country Inn in England, or to The Island of Corsica.<BR/>Sometimes I am in San Francisco driving a 2CV with the silliest Numberplate in America. And I can be anywhere I want, when I want, every day.<BR/>It is so tempting to wait till the clock strikes 12 to post the first comment of the day, but that would be mean, because the one that gets in first says things more intelligent than I, (but only because of the time zone difference).<BR/>Lately , there has beem some quite descriptive terminology posted by commentator(s), and that is alright because the perpetrator(s) will review the comments that follow to unload more of their rocks. <BR/>But rocks only splash the thrower.<BR/>Cependent, please continue to do what you do in the way you prefer to do it; you are not being judged, but it is us.<BR/>And we love it.<BR/>Roll on December 1st!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163595059104430552006-11-15T13:50:00.000+01:002006-11-15T13:50:00.000+01:00Bien trouvé, la comparaison avec des galets, moi ç...Bien trouvé, la comparaison avec des galets, moi ça ne m'avait pas effleuré. J'ai juste vue des merveilles de petits fromages de chèvre qui m'ont fait craquer complet. Ah mon royaume de Sydney pour un de ces crottins !Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163594873129707942006-11-15T13:47:00.000+01:002006-11-15T13:47:00.000+01:00mmm mes préférés! De quoi nous faire tourner chèvr...mmm mes préférés! De quoi nous faire tourner chèvre :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163590754853606172006-11-15T12:39:00.000+01:002006-11-15T12:39:00.000+01:00I just read all the comments above and they remin...I just read all the comments above and they reminded of a popular joke-type saying: "Ah, yes, according to one of the great French philosophers, Camembert or was it Rochefort, I forget, ........". Whenever I hear it, I always LOL.<BR/>Have you noticed that Velveeta and others are labeled "cheese food"? I wonder why!! Maybe because any similarity to real cheese is purely accidental or contrived.JohnnyParsonshttps://www.blogger.com/profile/00192355291272788111noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163589523446544442006-11-15T12:18:00.000+01:002006-11-15T12:18:00.000+01:00Thank goodness for Wikipedia. Doesn't Velveeta ju...Thank goodness for Wikipedia. Doesn't Velveeta just sound fabulous (sarcasm). I'd have to agree with those who say it tastes like American cheese (another over processed "cheese") and Cheez-Whiz (over processed cheese in a can that you can squirt directly into your mouth).<BR/><BR/>tomate: My son took the picture. And that's the front of my head! Aren't I cute?Sashahttps://www.blogger.com/profile/05231958721986979723noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163587910442136152006-11-15T11:51:00.000+01:002006-11-15T11:51:00.000+01:00What a wonderful picture, thanx ;o)How do we make ...What a wonderful picture, thanx ;o)<BR/><BR/>How do we make pasteurized cheese? we don't pasteurize the cheese but the milk it is made of. Pasteurized camembert or other cheese are very common in France too, because they are cheaper to process than raw milk cheese, being made industrially.<BR/>Raw milk cheese are becomming a sort of luxury around here, and lot's of people do not bother to pay for the difference ;o)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163586984785765602006-11-15T11:36:00.000+01:002006-11-15T11:36:00.000+01:00From "The Age", one of Melbourne's major daily new...From "The Age", one of Melbourne's major daily newspapers (07.11.06):<BR/><BR/>Germ warfare<BR/><BR/>Will Australia - despite the long struggle to get regulations changed - again lose Roquefort from our tables? It's a question that has to be asked as yet another shipment of the French cheese fails under the Australian Imported Food Inspection Program.<BR/><BR/>Already France's largest producer of the cheese, Societe, has declared it will no longer export to Australia. Other producers are rationing the quantities they export because, since the laws changed to allow the cheese's importation in October 2005, Roquefort with a retail value of more than $350,000 has been destroyed or re-exported to France.<BR/><BR/>The reason is E. coli bacteria. "Under the agreement reached between the Australian and French governments, no allowance was made for E. coli levels, despite repeated warnings that the current problem would occur if the cheese was tested," importer Will Studd said.<BR/><BR/>"European food regulations place no limits on E. coli levels in cheese, but under Australian Food Standards (which are based on cheese made from pasteurised milk) E. coli levels must be under 100 E. coli per gram on five samples of cheese," he said.<BR/><BR/>A shipment of Roquefort from producer Carles has recently been declared a "failing food", he said, because it contained small levels of E. coli.<BR/><BR/>The Australian Quarantine and Inspection Service has subsequently issued a holding order that requires the cheese to be re-exported or destroyed. "There is no health risk in this cheese," Studd said.<BR/><BR/>"In fact, it is normal to find small amounts of E. coli in all soft and blue cheeses made from raw milk. All Roquefort will eventually fail this test unless the law on E. coli is changed."<BR/><BR/>Food Standards Australia New Zealand is reviewing dairy food standards for cheese. Studd said draft proposals were expected next year.Volmonhttps://www.blogger.com/profile/17752019421419951656noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163586247450081162006-11-15T11:24:00.000+01:002006-11-15T11:24:00.000+01:00Although i adore french cheeses, goat's cheese act...Although i adore french cheeses, goat's cheese actually makes me feel a little ill. It seems quite rich and fatty, or is it just me? Don't they look attractive though.Cheltenhamdailyphotohttps://www.blogger.com/profile/00518073757785956012noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163585861264529882006-11-15T11:17:00.000+01:002006-11-15T11:17:00.000+01:00i swear i thought they're pebbles before i red you...i swear i thought they're pebbles before i red your comment underneath.<BR/><BR/>haha 'one eyed girl..' that's a great saying =)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163582603175742122006-11-15T10:23:00.000+01:002006-11-15T10:23:00.000+01:00I thought they looked like cookies. But what do I ...I thought they looked like cookies. But what do I know. MMM cheese way better than cookies! Yes ..an Island with bread and cheese Lets not forget the wine. Count me in! When I was a little girl I loved the book "Heidi" but what I remember most was them describing the Goat cheese and how they heated it and put it on thick slabs of bread. Makes my mouth water just thinking about it.to2sassyhttps://www.blogger.com/profile/09935183851263544760noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163581832571028012006-11-15T10:10:00.000+01:002006-11-15T10:10:00.000+01:001000 mercis for this picture Eric ! A pleasing, so...1000 mercis for this picture Eric ! A pleasing, soothing one. Yes, there's hope after all !Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163579991208782132006-11-15T09:39:00.000+01:002006-11-15T09:39:00.000+01:00Fromage: Rue de Grenelle or Rue Cler or Ave. Bosqu...Fromage: Rue de Grenelle or Rue Cler or Ave. Bosquette? I have lately taken a real liking to "Drunken Goat" cheese. <BR/>-KimKimhttps://www.blogger.com/profile/03687351187791689224noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163579782331774372006-11-15T09:36:00.000+01:002006-11-15T09:36:00.000+01:00Michael: thanks for visiting and your kind comment...Michael: thanks for visiting and your kind comment. Glad you liked the posting about an English pub. <BR/><BR/>Susan: i can't get my photo up either but some techie has kindly left some advice at my site if you have a look at the pic of me there and his comments. i still can't manage it but maybe you can!Cheltenhamdailyphotohttps://www.blogger.com/profile/00518073757785956012noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163578767460936972006-11-15T09:19:00.000+01:002006-11-15T09:19:00.000+01:00i love French cheese. At times I make French eveni...i love French cheese. At times I make French evenings for myself. French cheese, bagett, dijon mustar and French red wine. hmmmmmm:)JaamZINhttps://www.blogger.com/profile/02682965776518357417noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-1163575216289720562006-11-15T08:20:00.000+01:002006-11-15T08:20:00.000+01:00Soosha: the Island is not a bad concept! So tel...Soosha: the Island is not a bad concept! So tell us, who took that picture of the back of your hair? :)Tomate Farciehttps://www.blogger.com/profile/12102741033638005250noreply@blogger.com