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November 04, 2006

Comments

tinfoiled

Last year, I couldn't find whole pumpkins in Paris, but this year I managed to snag one for carving. The presentation of the soup in a pumpkin is lovely!

As far as eating the things, it's easier to find potiron at the market than citrouille. Are they the same?

parisbreakfasts

THANKS GAWD! there are no dead animals. I don't have to cover my face when I come to yr blog.. :))I was totally surprised by all the pumpkin decorations all over Paree and all the Halloween elaborations going on! I am with your Mom ALL THE WAY! Please, please spare us the entrails and other bits. It used to be fun to visit. I'll watch Emergency Room if I want a bit of blood and guts. I love yr kitchen tales (not tails!!!) Puleeze. Even if it is Paris, France..
Believe me I never want to eat in that restaurant. I am cured.
xxcg

Alison

That is such a beautiful pumpkin, I want to be served soup out of one! Don't worry, I wasn't too disturbed with your baby boar post, just a little saddened. Though, I'm sure I would have gobbled him up in a second if he was served to me :)

Tana

Well, god knows I'm not eager to see flayed animals, but it is important to know where our food comes fromt.

The pumpkin is gorgeous: any idea of its variety? Can you describe its flavor? I just wrote about a visit to a farm growing EIGHTY varieties of squash and pumpkins.

Ms. Glaze

Carol – sorry that I've been scaring you with my animal tales! I guess it's just so new to me to recieve game that isn't already butchered. Even when I was cooking in SF most of the time the meat came already prepared. You MUST come eat at the restaurant if you are still in town. You can order fish instead?

Tinfoiled – at the restaurant the soup is actually made from potiron and I would use this instead Citrouille. We don't get them in the U.S (I have never seen them, perhaps Tana has?). Potiron is smaller and the flesh is sweeter and more firm. In the States I would use sugar pie pumpkins

Alison – You are brave! Have you ever eaten it before? I'm curious to know what it tastes like. There wasn't any left after it was carved so I didn't get to try it.

Tana – Yes, it is important to know where our food comes from and that is one of the reasons that I keep including some of the gory details because I think we have lost touch with that in the U.S.

I don't know which variety the pumpkin but I can find out. Do you know which varieties make the best soup in the States?

Ulla

Amy, please keep writing those sometimes dark but real stories about life in the restaurant. That is why I am hitting your blog every day, not because of pumpkin soup (although it is nice too). Your stories are fascinating, don't stop. Merci ;)

Alison

I'm only brave with food :) I've never eaten baby boar, only a mature, fat boar once. Very nice flavor, but it was gamey. The gaminess could have been just that boar though, it was rather mature.

nardac

I almost cried when I saw that baby boar... but I know that if it had appeared on the menu I most certainly would have ordered it. I agree with you that it's good to know and deal with food preparation. I don't know why... it just seems more soulful.

I kill assorted seafood with nary a problem, and prepared fowl and rabbits, but I've never ever killed a mammal for food. That would be hard to deal with.

In other more related news, it's funny this post because just a couple of days ago I made a soup with a nice wedge of potiron, some thai herbs and coconut milk. A little SE Asian variation but just as awesome as a simple wonderful pumpkin soup. One time I also made pumpkin soup with boiled peanuts. That's nice too.

Krema za vene

I like this recipe a whole idea about soupe in pumpking.

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