I just want to share NY City Mayor video "We are NewYork" (that you may already have seen).
Just in remembrance of this strong symbol shared by France and the USA:
I quite agree that illegal immigrants are a problem and a lot of them are offenders. It seems Mr Trump intends to publish a list of them. What about a similar list of US citizens' offense, just for comparison's sake ?
Well, I had a look at Rick Stein's recipe (https://www.lifestylefood.com.au/recipes/3969/cassoulet) and compared it to recipes in French and it looks quite OK (as there are about 10 different styles for this dish). A good tip : rub the inside of your pot with a garlic clove. I don't know if all the ingredients are easily available ? Anyway "Bon appétit" !
Jax, you are perfectly right : people can develop an allergy to melon. Rarely mentioned among allergenic food, but a team of Spanish doctors, Dr Figueredo E, Cuesta-Herranz J, De-Miguel J, Lazaro M, Sastre J, Quirce S, Lluch-Bernal M, De las Heras M. , from Allergy Department, Fundacion Jimenez Diaz, Madrid, Spain, published in 2013 a survey "Clinical characteristics of melon (Cucumis melo) allergy." Link here :https://www.ncbi.nlm.nih.gov/pubmed/14533664?dopt=Abstract It may be linked to an allergy to ragweed :
(Some years ago, our country garden was overrun by this weed, and I suffered from rashes almost every day). It might also be an allergy to latex (how do you deal with rubber gloves, eggplants, avocado?) or other tree pollens. More links : Food allergy symptoms :http://www.mayoclinic.org/diseases-conditions/food-allergy/basics/symptoms/con-20019293 Melon allergy : www.verywell.com/melon-allergy-82834
Well, even if they taste better when warmed, I think we usually eat them cold. And, as far as I can remember (i never drink any milk), yes, it's served cold.
Marmite and cheese ? Must try this. By the way, do British pubs still serve "ploughman's lunch" (cheese, pickle, picled onions and bread) - what 's eaten in my favourite detective novels- or just "panini", "pizza" and "doner kebab"?
"Croissants jambon-fromage" are not intended here as a breakfast course, but rather as a light meal for supper. there's also a variant that I love, "Cheese croissant" (no ham). Ah, "Cassoulet" ...
The name is derived from "cassolette", the earthern pot it's slowly cooked in. It's a typical from Languedoc, in the south-west of France, and people from this region have been for ages divided between supporters of Toulouse ,Castelnaudary and Carcassone traditions.
A map to help :
There's a legend that the dish dates back to the Hundred Years'war between France and the UK, imagine ! But probably wrong, as beans were introduced from America much later. They probably used broad beans instead. Both are made with haricot beans. These are "a must have". Then, according to the cities, you can have duck or goose "confit", sausages and meat, either mutton or pork (Toulouse). And tomato sauce. "Cassoulet", ( as well as "choucroute") are commonly sold in cans in supermarket (just horrible). More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit.
...So do I ! Can buy it in my hypermarket. Would be happy to share your recipes (apart from spreading it on toast) ...i think it can be used (like tofu, miso or soy sauce) in vegetarian menus ?