Cooking Ten Year Old Girls — and Other search phrases

Cooking Ten Year Old Girls and Other search phrases

Some of you may remember how much I like looking at the search engine queries that have led visitors to Chocolate & Zucchini. January has come and gone, leaving another batch of intriguing/funny/puzzling/cute phrases in its wake.

This month’s top five :
cooking ten-year-old girls (or did you mean “for”?)
what the fuck macaroon
free pics of girls covered in chocolate sauce
juicing vegetables to taste like chocolate (do let me know if you find out how to do this!)
what is the french dish called coucou (I am stumped)

An amazing number of people had “bisou” questions :
french signing off phrases gros bisous
plein de bisous meaning
french love bisous
bisous definition english

And I’m very curious about these…
euphoria salt
exploding cream soup
coca cola pancakes
duck chocolate gene

A final assortment of funny/cute queries :
pictures of chocolate blobs
food and desserts for enchanting night
female happiness
left handed snail tongs
i want to bake a special cake and accessorize it
pictures of reese’s peanut butter cups in the 1920’s
covent garden soup death (now this has me worrying…)

Things Clotilde Loves

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  • Fun :) Unless there is more than one dish with the same name, “coucou” is actually a dish from Barbados consisting of okra in a cornmeal porridge. Possibly my least favourite dish ever.

    I haven’t had quite such interesting search phrases as you – my most interesting one was for a cake recipe which included chilli, chocolate and lime. I’m undecided on whether such a recipe would work or not!

  • These phrases are so surreal!

  • Frankenstein

    It could be a misspelled search for “cous-cous”, no?

  • I love “what the fuck macaroon”! Or maybe anything with the f-word is just funnier to me. J’ai dix ans.

  • Angela – Oooh, “coucou”, a dish from Barbados? Fascinating! I’ve never had okra, and as most people seem to dislike it, I’m very curious! :)

    Karen – Aren’t they? I have a lot of fun keeping an eye on them!

    Paul – It’s very possible, I hadn’t thought of that!

    Jackie – :) I must say it’s really my fave too, but the #1 of my last search phrases collection was “how the fuck do i prepare eggplant”, so I didn’t want to rub it in! J’ai dix ans aussi, en pleine période caca-pipi… ;)

  • steph

    i made ur ginger beef and it was absoluely fabulous! keep on posting more easy to make delicious dishes!

  • Those search phrases made me laugh! I went to Mariage Freres in Tokyo this afternoon with a friend. It did not disappoint! Loved the gift shop, too. I’ll be going back again soon–thanks for the tip. :-)

  • Hande

    Okra is delicious! You have to cook it with beef and tomatoes and make it sour (lemon juice)! I love it!

  • Steph – So glad you liked it, I’ll forward your comment to Maxence!

    Jennifer – Oooh, yes, the gift shop! What did you get?

    Hande – I’d love to try this, but will have to hunt down for okra first! Thanks for the suggestion!

  • Rebecca

    Try Indian restaurants for okra (or Indian cookbooks for how to cook it). It is easy to abuse, because it gets very slimy when cut up and stewed – it’s used in that way as a thickener in Louisiana Creole dishes. If you want to avoid that effect, it’s probably best to cook it whole and/or fry it.

    I’ve been very much enjoying your blog over the past few weeks (I came here from Julie Powell’s blog after you wrote in your regrets for her farewell drinking party). I’m a Montrealer originally, living in New York. I am anglophone, as we say au Québec, but I studied in a French immersion program in school and was once close to bilingual, though not anymore. So it’s fun to get to read some of the comments and definitions in French. And your Silicon Valley adventures (which my father also found very entertaining).

  • Rebecca – Thanks a lot for the okra tips, and I’m very happy you enjoy C&Z, and the bit on “Clotilde aux Etats-Unis” as well!

  • G.Romero Pringle


  • Marina

    I discovered okra years ago after resolving to expand my vegetable horizons. It adds a nice fresh zing to vegetarian chili as long as it’s not overcooked. I prefer to slice it into rounds ahead of cooking so the slime cooks into the sauce and becomes unnoticable. Pre-sliced and frozen is pretty OK too. Don’t fear the slime! :)

  • Marina – I will try to lay my hands on some okra (not a widely sold veggie here, but I’ll look in Asian grocery stores) and give it a try following your tip, it sounds good!

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