Le Supermarché

4 thoughts on “Le Supermarché”

  1. Yummm! I want you to come visit me, and we can go on a grocery store tour of Silver Spring. I’ve not come close to visiting all the ethnic grocery stores that are within a few miles of me.

    I’m interested to try all those yogurts you described. I never liked yogurt until I was in my twenties and tried cream top from Brown Cow. It was a revelation! I can’t abide low fat dairy products and artificial sweeteners. Often Brown Cow is the only brand of full fat yogurt available in WF. There are none at our local regular grocery store.

    The only place I’ve been in the US that really honors local foods well is the farmer’s market, but it’s hardly one stop shopping. It’s only open once a week for a few hours, and only has what’s the farmer’s happen to bring. Of course, that’s the point, but it you did all your shopping there it would get limiting.

    We get our meat from a farm in Pennsylvania at the farmer’s market. They has a CSA. All their meat is very good, though perhaps the beef is just good and not excellent. But I’m from TX and have high standards. The pork is out of this world amazing. I’ve never really liked pork that much until I had theirs. I believe they use a different breed of pig than usual factory farms in the US. I don’t think that better feed and environment are enough to account for the huge difference is quality. They also make this very strange european bacon called Tessa. I’m not sure I like it, because it’s very different from the thick cut breakfast stuff I’m used to. Have you ever tried it?

    Have a great time in France. Those cherry tomatoes look sooo good. My daughter will eat them by the fist full.

    1. Oh, I’m sure a DC area grocery tour would be amazing. I totally agree on the dairy issue. I think that if you don’t want any milkfat then don’t eat dairy products… The truth is that plain whole milk yogurt isn’t even that extravagantly fattening. Certainly nothing like the donuts and other junk food that fill the grocery shelves in the US. One of the only whole milk yogurts in small containers is marketed to babies. Yobaby. I used to buy it all the time for myself, but now I usually buy large containers of plain yogurt and add honey or jam myself. I would recommend going to ethnic markets for yogurt, actually, especially Indian, Middle Eastern, or Eastern European. There are excellent Turkish yogurts in some of those markets that you may want to try. There’s also a new product that is in my opinion the best yogurt on the US market, and it’s called Noosa. It’s Australian-style and from Colorado. I had my mom try it and she’s obsessed. I think they are just starting to go national, so look out. Otherwise, Trader Joes is probably the best bet. They have European style plain yogurt that is good.

      I have never heard of Tessa. Not sure where that comes from. Probably my favorite cured pork in France is called saucisson. It’s a dried sausage and tastes kind of like an old farm. It’s probably not a taste Americans are used to, but I love it.

      Funny about the cherry tomatoes. We bought a whole bunch to put on tables at our birthday party for Damien but they got left at home. So we have a huge pile of them! Wish I could share them with you guys!

  2. Just realized how many typos there are in my last comment. Sorry college professor. Mea Culpa. So the bacon I was referring to is tesa, one “s.” It’s Italian and used in cooking. The flavor is distinctly gamey. It is traditionally used in carbonara, which is a very kid friendly pasta in my opinion.

    I haven’t had saucisson, but my Italian better half has introduced me to the great world of deli meats. I really like mortadella, which looks absolutely disgusting and fatty. It tastes like bologna’s sophisticated cousin. Do the French do a antipasti course with cured meats and cheeses before dinner?

    1. Carbonara is a good idea for a post. It’s very popular in France and it’s one of Denis’ favorites. Here they usually use lardons. I must say that I have always been put off by the look of mortadella but I’ll have to give it a try. I did always like bologna as a kid. Definitely get your hands on some saucisson like Rosette de Lyon if you have an upscale cured meat counter around. As far as meal order, charcuterie generally comes before the meal, after the salad. Sometimes for a simple home meal, it replaces the main course. You would serve it with bread, butter, maybe mustard, and mini pickles and/or pickled onions. Cheese always comes at the end, however. Some people might have cheese and others choose yogurt.

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