If you read some press gastrointestinal, you can not have escaped the "pipolisation "(Neologism listed) craftsmen of the product, once illustrious unknown. The parsnip is decent
than Thiebault, cheese Machin, veal Desnoyers, pepper and butter Vives Bordier
... But after the circle gastroparigot (Alligre, Market President Wilson, Great Grocery, Lafayette Gourmet and its neighboring Japanese Kioko Issé or-never without my combawa) past the périf is the Koh-Lanta.
Yet the market at Poissy, at the end of the RER-A-stand what adventure has nothing to envy Joel Thiebault. Three times a week, fruit and vegetables are always found by a traffic more women from 7 to 77 years. It is that producers / sellers combine plastic with attractive velvety eyes (blue) and strong, calloused hands.
Women quiver (they have read Lady Chatterley) the prospect of a cream of parsnip or parsley tuberous ...
... a salad of crisp baby fennel, tomatoes and multicolored late at prices far less than stratospheric central Paris.
Regarding Apple land, found throughout the Charlotte, shot Re, the Ratte and snobbish Vitellote without problems, plus some new ephemeral (the ones I get press kits that we never really say which is adapted to puree to the pan, steam ...) but never the good old Bintje versatile.
So, between nostalgia for the real mashed potatoes and fried superb, we dropped below the mantle where to find the addresses, as in the days of the occupation ...
It spawns even with the neighbors Roscoe Jenkins: After garlic Arleux traffic, traffic to potatoes: "Say, when you get on Fourmies at Christmas you bring me back a bag, you take good Kangoo? "
At Chapel Market, the atmosphere would have changed: I heard this morning that following the recent Egyptian-Algerian écheauffourées the World Cup, vendors Egyptian fruits and vegetables, suspected to be the cousins of caillasseurs Algerian players are stigmatized.
The quality has improved, although still a few sellers of rotten vegetables, those who put forward fresh goods and you sell the old one which is hidden behind. So I am using for those who let me choose clementine with leaves to make beautiful on my way then to burn on the stove.
There are also a beautiful fish at affordable prices, the sardine fillet of yellowfin.
And suddenly I can not believe my eyes, Bintje, in quantity, 50 cents and 3.5 euro per kilo ten pounds ... My dad would be happy in the south, they are very difficult to find, by the bag of potatoes in the TGV becomes the latest "it bag", there is only one step ...
Tonight this will be aligot for the sausage is more complicated ...
Without having eaten the last sausage frozen herb reduced to Saints, I fall for a partridge in Sologne, I'm going to break loose from Colonnata and casserole, the game is so fast dry ...
My Secret Chips: Peel the Bintje
only if they are old, otherwise wash and cut the skin. Cook ten minutes in boiling salted water, pat dry on a cloth and then finish cooking them in duck fat.
Eating with the homemade mayonnaise mixed with mustard equally
