Just discovered your substack, been blazing through the posts allready, and what a great idea to travel for traditional cooking.
On a side note, the French are not great at cooking plain dry rice, be warned! Even in good restaurants the results are on the fence, risotto, Italian, the exeption.
On my travels in France i met lots of people asking the same question, what do we the Dutch eat traditionally? Meat, potatoes and a veg, oh, just like us they told me.
The average French people may have the advantage of having olive oil and proper vinegar to us the Dutch, i concede that our usual white vinegar, not to be confused with white spirit, both may strip paint, is pretty deadly compaired even to the most bottomshelf balsamico look a like.
So, thank you for sharing and have good travels!! Looking forward for the updates, cheers!!!
I want to hear all about this English cooking. I suspect it's like some of the food I grew up with in Australia, before migrant influence changed everything. Please write more on this.
Fergus' cook books are fantastic. They are among the few I open regularly in an age of Google. And trotter gear (pig's trotter stock) is something all cooks, except vegan ones, should have on hand to add unctuous charm to anything
Just discovered your substack, been blazing through the posts allready, and what a great idea to travel for traditional cooking.
On a side note, the French are not great at cooking plain dry rice, be warned! Even in good restaurants the results are on the fence, risotto, Italian, the exeption.
On my travels in France i met lots of people asking the same question, what do we the Dutch eat traditionally? Meat, potatoes and a veg, oh, just like us they told me.
The average French people may have the advantage of having olive oil and proper vinegar to us the Dutch, i concede that our usual white vinegar, not to be confused with white spirit, both may strip paint, is pretty deadly compaired even to the most bottomshelf balsamico look a like.
So, thank you for sharing and have good travels!! Looking forward for the updates, cheers!!!
Merci Jord!
I think the typical French food is not so different then we believe it is
Like jord wrote about his experience with the French.
I think the difference between us ( Dutch) and the French is they take half a day to Finish there meal we approximately 20 minutes
I want to hear all about this English cooking. I suspect it's like some of the food I grew up with in Australia, before migrant influence changed everything. Please write more on this.
So excited to follow along with the journey!
Fergus' cook books are fantastic. They are among the few I open regularly in an age of Google. And trotter gear (pig's trotter stock) is something all cooks, except vegan ones, should have on hand to add unctuous charm to anything