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Originally Posted by Visconti
(Post 33765155)
From that pic, what's not to like?! Ah, am I the only one who would use butter on cornbread?
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technically zero Saturday supper - my flight meal was served about 4p central time after having flown for an hour.
Originally Posted by braslvr
(Post 33764454)
You do like your cornbread! :)
Originally Posted by Visconti
(Post 33765361)
Yeah! That's the best, and I always have trouble stopping from eating too much. With all due respect to the French (arguably the world's preeminent cuisine), I think they're missing out on the butter on bread combination.
I alwags thought that I had butter with bread all over Europe - if given olive oil, I still would add butter. |
Originally Posted by Visconti
(Post 33765155)
From that pic, what's not to like?! Ah, am I the only one who would use butter on cornbread?
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Originally Posted by gaobest
(Post 33765580)
I alwags thought that I had butter with bread all over Europe - if given olive oil, I still would add butter.
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Originally Posted by Visconti
(Post 33765662)
I suspect the French--at least in Paris--have begun to introduce bread plates and butter, probably from fielding countless requests for both from American tourists.
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Originally Posted by gaobest
(Post 33765747)
why else is there so much Buerre de Baratte - for a long time I bought the Breton butter at cheese & butcher stores. Now I’ve switched to Costco butter. So surely the french eat Buerre on something bread-like!
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Originally Posted by ILuvParis
(Post 33765790)
I always thought it was kind of strange that you get butter with the bread, croissants, etc. in the morning, but not with the bread later in the day, unless it's on your baguette with ham and cheese. They're always very rigid on how things can be served. I remember being at the Park Hyatt in Paris once and someone asked for a slight change in something served with an appetizer in the bar. Just could not be done that way!
and my local “Japanese” curry place (I’m so convinced they’re Chinese or Korean) wouldn’t let me get a kids katsu curry with my ramen entree; thankfully I could just get a side of rice and a side of curry sauce. let’s never forget the chicken salad sandwich in Seven Easy Pieces movie :-) |
Just felt like it was time for Japanese
https://cimg8.ibsrv.net/gimg/www.fly...4fd4d1b22.jpeg Tofu salad https://cimg0.ibsrv.net/gimg/www.fly...07a3e5e96.jpeg Ebi https://cimg1.ibsrv.net/gimg/www.fly...4e82c8a03.jpeg Grilled saba https://cimg3.ibsrv.net/gimg/www.fly...2a408bd2c.jpeg Wagyu udon with lots of seaweed https://cimg4.ibsrv.net/gimg/www.fly...486e2888f.jpeg Momo / peach ice cream |
Originally Posted by ILuvParis
(Post 33765790)
I always thought it was kind of strange that you get butter with the bread, croissants, etc. in the morning, but not with the bread later in the day, unless it's on your baguette with ham and cheese. They're always very rigid on how things can be served. I remember being at the Park Hyatt in Paris once and someone asked for a slight change in something served with an appetizer in the bar. Just could not be done that way!
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Originally Posted by kipper
(Post 33765401)
No. When possible, I use butter on cornbread.
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Originally Posted by corky
(Post 33766363)
A baguette in France with butter and ham is absolutely heavenly. :tu:
https://cimg7.ibsrv.net/gimg/www.fly...91133c4c4d.jpg |
Originally Posted by TWA884
(Post 33766446)
One of the best baguettes ever, Chef Margarita Manzke's baguette with Rodolphe Le Meunier Normandy Butter at Bicyclette last night (she and her husband Walter are also the chef/owners of Republique). As good as any that I have ever had, including in France.
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Originally Posted by corky
(Post 33766462)
Good to know...I love Republique. It looks beautiful in the photo.
https://cimg4.ibsrv.net/gimg/www.fly...ce099f6dad.jpg Burgundy escargot en Croute with garlic parsley butter https://cimg6.ibsrv.net/gimg/www.fly...8b9b4228ee.jpg Soft egg in the shell with smoked sturgeon, kaluga caviar; absolutely spectacular. The LA Times restaurant critic Bill Addison raved about this. https://cimg7.ibsrv.net/gimg/www.fly...fc51d6feed.jpg Caramelized onion tarte tatin with goat cheese; another Bill Addison's favorite https://cimg8.ibsrv.net/gimg/www.fly...eda7d613ab.jpg Onion soup gratinee; our consensus was that there was too much thyme in the broth and that Ludo's version at Petit Trois is better. https://cimg1.ibsrv.net/gimg/www.fly...a0b7ac3198.jpg Bouillabaisse, striped bass, clams, mussels, prawns; the broth was phenomenal https://cimg3.ibsrv.net/gimg/www.fly...8e77c3b114.jpg Liberty Farms Sonoma duck breast with braised cabbage, baby turnips and pears https://cimg5.ibsrv.net/gimg/www.fly...602e23703b.jpg French fries with tarragon aioli; good, however, Ludo's are better https://cimg8.ibsrv.net/gimg/www.fly...f4f64b9937.jpg Passion fruit and blackberries, and chocolate and berries tartes |
Originally Posted by cblaisd
(Post 33766407)
Tonight's light dinner will be a split cornbread muffin with peanut butter.
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Tonight's dinner are some pita, some beansprots and ground pork sauteed with some fajita seasoning (first snow of the season and lots of unsafe drivers as of late so didn't want to chance it to go grocery shopping).
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