October 31, 2008
[Edible Idiom] Pédaler dans la semoule
This is part of a series on French idiomatic expressions that relate to food. Read the introductory Edible Idiom post, and browse the list of the French idioms featured so far.
This week's expression is, "Pédaler dans la semoule."
The literal translation is "pedaling in semolina," and it means being entangled in a thorny situation, with the added notion that every effort made to get out of it is fruitless, or makes things worse. In short, being...
"[Edible Idiom] Pédaler dans la semoule" continues »
October 28, 2008
Chocolate Frozen Yogurt
An estimated 62% of my cooking begins with me lying in bed, thinking about some ingredient that needs using, and not being able to sleep because my mind is awhir, trying to devise rewarding ways to do so.
These closed-eye sessions usually yield satisfactory results and, every once in a while, a plain fantastic one. I am counting this ice cream among the latter.
The challenge was this: I had a bit of a dairy glut in the fridge, and in particul...
"Chocolate Frozen Yogurt" continues »
October 24, 2008
[Edible Idiom] Boire du petit-lait
This is part of a series on French idiomatic expressions that relate to food. Read the introductory Edible Idiom post, and browse the list of French idioms featured so far.
This week's expression is, "Boire du petit-lait" (sometimes appearing as "Boire son petit-lait").
The literal translation is, "drinking whey" (sometimes appearing as "drinking one's whey") and it means basking in praise or flattery, or taking obvious pleasure in a situation ...
"[Edible Idiom] Boire du petit-lait" continues »
October 21, 2008
Champagne and Saffron Mussels (or Not)
After posting a few thoughts on sustainable seafood and how each of us can make a difference, it grew apparent that one proactive way food bloggers can help, beyond spreading the word and trying to make responsible choices themselves, is to offer recipes featuring those varieties of fish or shellfish that are more eco-friendly.
This happens to be the very premise of Teach a Man to Fish, an event created by Boston writer Jacqueline Church to ra...
"Champagne and Saffron Mussels (or Not)" continues »
October 17, 2008
[Edible Idiom] Casser du sucre sur le dos de quelqu'un
This is part of a series on French idiomatic expressions that relate to food; read the introductory Edible Idiom post, and browse the list of French idioms featured so far.
This week's expression is, "Casser du sucre sur le dos de quelqu'un."
It means, literally, "breaking sugar on someone's back," or engaging in malicious gossip about someone. In other words: backbiting, which, come to think of it, is slightly food-related too, in a cannibal...
"[Edible Idiom] Casser du sucre sur le dos de quelqu'un" continues »
October 14, 2008
The Blind Cook: a Q&A
A few months ago, I received an unusual email from an American reader of Chocolate & Zucchini, David E. Price, a former geologist and now computer programmer who goes to graduate school in Salt Lake City, and is an enthusiastic cook.
David explained that he had purchased copies of my books but that -- and here comes the unusual part -- because he was blind, he was wondering if there was a computer-readable version he could have access to: he was...
"The Blind Cook: a Q&A" continues »
October 10, 2008
[Edible Idiom] Couper la poire en deux
Two weeks ago, I had dinner at a French restaurant called La Table d'Eugène, on the other side of the Montmartre hill from me. As my friends and I were handed the menus, we all stopped to comment on their fetching design: on the front and back were dozens of French idiomatic expressions, all relating to food, each of them printed in a different, retro font.
Once we'd ordered our food and asked to keep one copy of the menu, I, as the only nativ...
"[Edible Idiom] Couper la poire en deux" continues »
October 7, 2008
Orange and Rosemary Pork Tenderloin
Why is it that no one ever told me about the pork tenderloin?
Has everyone been cooking pork tenderloin all this time, licking their lips and giggling covertly as I fought to make other cuts palatable, trying my best to prevent them from turning out dry, and grey?
Oh, it's not that I haven't been happy with my pork experiments, not at all. Looking through the C&Z archives, I've found five recipes involving our pink friend -- a cured pork sho...
"Orange and Rosemary Pork Tenderloin" continues »