Comments on: a nice bit of crumpet

By: petite

petite — Fri, 17 Dec 2004 14:19:10 +0000

*puts on investigative journalist hat*

I will report on this shortly, thanks for the idea Jim.

By: Jim in Rennes

Jim in Rennes — Fri, 17 Dec 2004 14:00:34 +0000

Oh no. It’s started already. In my local Hypermarket… The Galettes des Rois. Eating reams of crispy photocopy paper with a hint of almond. And the exciting possibility of destroying teeth or (worse) valuable bridgework on a clay figurine made in china in China. Every day for a month. Hurrah. What is it all about, Petite?

By: Sam

Sam — Fri, 03 Dec 2004 18:25:07 +0000

Now Petite Anglaise is officially a food blog, I, naturally, have stumbled across you.
San Francisco is even further from home than Paris. But we CAN get crumpets here as there is a company that makes them locally, in not too bad of a rendition. But oh, for a scotch pancake someone mentioned.
Things I really really miss – pork chipolatas, smoked haddock, english white crusty bread, bacon, galaxy minstrels, crispy aromatic duck pancakes (the US is like Paris in that respect, no chinese restaurant has them here), Fry’s Chocolate Creams, mustard and cress, Cheesey Wotsits, Quavers, Prawn Cocktails and Walkers Crisps, Shreddies, Sugar Puffs and Ready Brek, Sure Cool White deodrant, Heat mag (I don’t know what the heck reality show they are going on about either) and Resolve. My mum sends me some stuff, but she got banned from buying more than 1 box of Resolve at a time in Sainsburys. They thought she was drug addict!
MY BF is from Paris and he misses the mustard (Maille Veloute, our favourite) and real Dijon. We have to get people to bring this stuff back for us. But because of customes laws, the pork chipolatas, mustard and cress and saucisson sec are things we just have to dream about instead…

By: petite

petite — Fri, 26 Nov 2004 13:56:42 +0000

petite anglaise is now officially a FOOD BLOG!

What next? Knitting patterns?

*No offence to my co-food and knitting bloggers intended! Nor to my Christian blogger visitors with my next offering…

By: vitriolica

vitriolica — Fri, 26 Nov 2004 13:42:09 +0000

my god, what food brings out in people!

petite… my recipe for perfect crispy seaweed … (except for the powdered shrimp on top)… take one of the really dark green varieties of cabbage, shred it finely, bearing in mind it’s going to shrink to about a third of its size. Lay it quite loosely and thinly out on baking sheets (about 1cm deep) and dry in it a medium oven for 20 minutes or so, better with a fan oven…. anyway, until it looks fairly dried out… if you’re like me and could eat kilos of the stuff, it takes quite a few ovensful to do. ONly then do you fry it in very hot peanut oil. Then salt it as you take it out and put it on kitchen paper to drain.

lots of love, delia webb