Bio et AOP : Pseudo, votre utilisateur français préféré !
Yes. They was also depicting of the vilain with a snake-like face. A lot of different ambiances. And I couldn’t find again a depicting of the main character in her new dress where a fog in skull shape was surrounding her. But I love the manor decor the most. Too bad, they stop doing the statues and painting after the first chapters…
I don’t know why the images and the text are mixed up.
Also these days I’m curious about brocoli and cheese soup. I should make one before it is too warm.
Hard choice. I don’t have a favorite but I love instant minestrone as a quick warming meal. Anything packed with chicken bouillon is perfect for winter and sickness. I really like velouté especially ones with leaks or mushrooms (or both) but one that taste like home to me is a pumpking velouté thikens with rice. I also love hrira and chorba but anytimes people start talking them people fight for the sake of their recipe so I’ll rather change subject.
What about you? Do you have a clear favorite?
Mine-detection maybe…
Cider vinaiger. But that’s my personal taste. Balsamic vinaiger is probably fine.
Add a tablespoon of balsamico vinegar (this may be a bit controversial).
Well… Your soup doesn’t have any kind of acid. Not even tomatoes and if one thing need acidic balance it is lentils.
What a bold claim. I’m always exited to hear/taste/speak about soup.
So much spoiled potential…
I didn’t need this. But I might need it one day. Thank you!
Thank you for taking time to think this through when I did not (^_^)
Oh… So I should use some gros sel whenever kosher salt is mention. That changes many thing. I probably try it (one day) and keep you updated but I feel like many times a recipe seems straighforwars it is because we make a lot of assumtions that don’t necessary match another culture well.
Oh I want to try it out but I’m kind of scare by any salt recipe from the new world. It seems that USA’ and Canada’s standard size of cristal salt is very diffdrent from the french one, living many of my dishes from there way over salted. I guess if we’re talking about melted salt and brine saturation it could be fine but I’m still scared.
Can I use any potatoes or do I need something starchy/tender/…?
Yes but don’t forget the salt there.
I’m french, I call that breakfast.
Once again the lack of the word “tartine” and a proper translation for “brioche au pur tartinée de beurre” shows what is missing in English speaking cultures.
!bats@lemmy.world