Comments on: French (and other) Names for Food http://www.milescollins.com/wordpress/french-and-other-names-for-food Food - Photography & More Fri, 18 May 2012 02:17:49 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/french-and-other-names-for-food#comment-7551 Tue, 23 Sep 2008 17:57:05 +0000 http://www.milescollins.com/wordpress/french-and-other-names-for-food#comment-7551 Cid, Good for you! What's the point of doing it in the first place? Everything is dumbed down now because that's the easy option. Basically, it sucks. Miles Cid,
Good for you! What’s the point of doing it in the first place? Everything is dumbed down now because that’s the easy option. Basically, it sucks.

Miles

]]> by: miles http://www.milescollins.com/wordpress/french-and-other-names-for-food#comment-7550 Tue, 23 Sep 2008 17:55:07 +0000 http://www.milescollins.com/wordpress/french-and-other-names-for-food#comment-7550 Dave, You're right, we dismiss the classics at our peril, they are, afterall, classics for a reason. There's too much emphasis on style over substance these days and they miss the point. Miles Dave,
You’re right, we dismiss the classics at our peril, they are, afterall, classics for a reason.
There’s too much emphasis on style over substance these days and they miss the point.

Miles

]]> by: Cid http://www.milescollins.com/wordpress/french-and-other-names-for-food#comment-7530 Tue, 23 Sep 2008 08:25:27 +0000 http://www.milescollins.com/wordpress/french-and-other-names-for-food#comment-7530 Miles, Food in this country must have been very stylish long ago..... stuffed Peacock etc but somewhere along the way must have lost that edge. Enter the French and their take on all things culinary which was probably very similar to our take on things once upon a time. Attention to detail and learning the basics... I'm all for it regardless of nationality. So then last week my child comes home and says next lesson is Risotto..... 'excellent' says I, everyone should known how to put together this simple rice dish'. I look at the recipe and method and see that 'easy cook' rice is listed and the colour drains from my face. I write a note and slip it into the cookery box saying 'I have provided Arborio rice because I could not bring myself to buy easy cook ~ sorry if this is an inconvenience!'. I suspect I'm not flavour of the month in the staff room :) Cid Miles,

Food in this country must have been very stylish long ago….. stuffed Peacock etc but somewhere along the way must have lost that edge. Enter the French and their take on all things culinary which was probably very similar to our take on things once upon a time. Attention to detail and learning the basics… I’m all for it regardless of nationality. So then last week my child comes home and says next lesson is Risotto….. ‘excellent’ says I, everyone should known how to put together this simple rice dish’. I look at the recipe and method and see that ‘easy cook’ rice is listed and the colour drains from my face. I write a note and slip it into the cookery box saying ‘I have provided Arborio rice because I could not bring myself to buy easy cook ~ sorry if this is an inconvenience!’. I suspect I’m not flavour of the month in the staff room :)

Cid

]]> by: Dave http://www.milescollins.com/wordpress/french-and-other-names-for-food#comment-7522 Tue, 23 Sep 2008 04:50:24 +0000 http://www.milescollins.com/wordpress/french-and-other-names-for-food#comment-7522 I first found your site when I was googling "classic French sauces." I was about to graduate culinary school and was pissed off about not having these sauces committed to rote. The rest of my class thought me insane - "Who makes their own mayo anymore?" "Hollandaise! No one eats Eggs Benny these days!" Arghhh. Early in life I realized that learning the basics and mastering technique makes you better (in anything!) Why such a rush to discount the past? I can't stand the French - but this was something they had right! I am all for innovation - I use an immersion blender daily; and farm raised mussels are a godsend - hell, getting my hands on real Serrano Ham, Prosciutto from Parma, or a great raw milk cheese - this was all unavailable 20 years ago. Good god, if it's not a gelee or a foam now it's old and unoriginal. It's late, I'm drunk - I hope this makes some sort of sense I first found your site when I was googling “classic French sauces.” I was about to graduate culinary school and was pissed off about not having these sauces committed to rote. The rest of my class thought me insane - “Who makes their own mayo anymore?” “Hollandaise! No one eats Eggs Benny these days!” Arghhh. Early in life I realized that learning the basics and mastering technique makes you better (in anything!) Why such a rush to discount the past? I can’t stand the French - but this was something they had right!

I am all for innovation - I use an immersion blender daily; and farm raised mussels are a godsend - hell, getting my hands on real Serrano Ham, Prosciutto from Parma, or a great raw milk cheese - this was all unavailable 20 years ago. Good god, if it’s not a gelee or a foam now it’s old and unoriginal.
It’s late, I’m drunk - I hope this makes some sort of sense

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