I recently had the worst moules-frites in the world...

In article ,
says...

A lot of good seadfood survives very well when frozen. I bet most
people dining in Mediterranean resorts enjoy their 'fresh' fish
and I have to say, depending on the dish, I often find it hard to
tell the difference...

The fish-frying places along the quayside in Istanbul (or perhaps
Miklagard) must have started out using locally caught fish, but now
it's frozen mackerel from Norway.


Interestingly the fish and chip shops of Scarborough still fry fish
caught and landed in the town, despite the efforts of our local borough
council to shut down the only refrigeration unit for miles in an effort
to drive the fishing boats away...

--
William Black

When you hear the words 'Our people are our greatest asset' then it's
time to leave.

On Sun, 10 Jun 2012 09:47:09 +0100, Sacha wrote:

On 2012-06-09 23:54:21 +0100, Ken Blake said:

On Sat, 9 Jun 2012 15:53:07 -0600, "graham" wrote:


"EvelynVogtGamble(Divamanque)" wrote in message
...


I gather you do not care for mussels? I've eaten and enjoyed them in
Belgium, but never fried.

That sentence suggests that you think that moules-frites means fried
mussels.


Regardless of what she thinks, that's what *I* thought. So I thank you
for pointing out that I was wrong.

That would probably be moules sautés. ;-) The contraction of
moules-frites, steak-frites just leaves out the 'and'. It's so
commonly used in France that it's almost grammatically correct!


Yes, thanks. Even though I misunderstood what moules-frites means,
once it was explained, I realized that the "et" was just omitted.


--
Ken Blake

They're coming to take Runge away, HA,HA.

On Sun, 10 Jun 2012 16:28:23 +0200, Runge 666 wrote:

2 rubbishes talking about nothing.

graham wrote:
"EvelynVogtGamble(Divamanque)" wrote in message
...

Doug Anderson wrote:
"EvelynVogtGamble(Divamanque)" writes:

Doug Anderson wrote:
"EvelynVogtGamble(Divamanque)" writes:
The adage I learned was "never eat mussels on a day ending in 'y'."
In which language? (In English, all seven end in "y"!)
Yes, that language.
I gather you do not care for mussels? I've eaten and enjoyed them in
Belgium, but never fried.

That sentence suggests that you think that moules-frites means fried
mussels.
Graham

Doesn't it? (My French is far from fluent, but my dictionary defines
"moules" as "mussels" and "frite" as "fried".)

Martin wrote:
On Sat, 9 Jun 2012 17:02:08 -0600, "graham" wrote:

"Ken Blake" wrote in message
...
On Sat, 9 Jun 2012 15:53:07 -0600, "graham" wrote:

"EvelynVogtGamble(Divamanque)" wrote in message
...
I gather you do not care for mussels? I've eaten and enjoyed them in
Belgium, but never fried.

That sentence suggests that you think that moules-frites means fried
mussels.

Regardless of what she thinks, that's what *I* thought. So I thank you
for pointing out that I was wrong.

I would still prefer them without the frites but with a pile of good bread
such as Pain Poilâne.
http://www.poilane.com/index.php?

Unlike the Dutch and Belgians, who like chips with everything :-)

Ah, I see! "Mussels WITH fries", not "fried mussels". (Menu listings
in a foreign tongue can be confusing.)

"EvelynVogtGamble(Divamanque)" wrote in message
...


graham wrote:
"EvelynVogtGamble(Divamanque)" wrote in message
...

Doug Anderson wrote:
"EvelynVogtGamble(Divamanque)" writes:

Doug Anderson wrote:
"EvelynVogtGamble(Divamanque)" writes:
The adage I learned was "never eat mussels on a day ending in 'y'."
In which language? (In English, all seven end in "y"!)
Yes, that language.
I gather you do not care for mussels? I've eaten and enjoyed them in
Belgium, but never fried.

That sentence suggests that you think that moules-frites means fried
mussels.
Graham

Doesn't it? (My French is far from fluent, but my dictionary defines
"moules" as "mussels" and "frite" as "fried".)

No. It's moules marinieres (usually) with a pile of chips (i.e., french
fries).
As Sacha writes, they leave out the "et pommes".
Graham

S Viemeister wrote:
On 6/10/2012 4:56 AM, David Horne wrote:
wrote:

That would probably be moules sautés. ;-) The contraction of
moules-frites, steak-frites just leaves out the 'and'. It's so
commonly used in France that it's almost grammatically correct!
Apparently there's a place in Paris - I forget the name - which does
nothing but steak-frites. The only choice you get is how you want the
steak done!

We have one in Manchester, I haven't been yet.

http://www.relaisdevenise.com/manchester/

However, they do offer a vegetarian option...

Hmm. Vegetarian steak...

Actually they really do SERVE such a thing in the U.S. - it's made from
tofu.

Jack Campin wrote:
A lot of good seadfood survives very well when frozen. I bet most
people dining in Mediterranean resorts enjoy their 'fresh' fish
and I have to say, depending on the dish, I often find it hard to
tell the difference...

The fish-frying places along the quayside in Istanbul (or perhaps
Miklagard) must have started out using locally caught fish, but now
it's frozen mackerel from Norway.

Often, if it's gutted and frozen on the boat, "frozen" fish is actually
fresher when you eat it than the traditionally bought "fresh" fish.

On 6/10/2012 2:48 PM, EvelynVogtGamble(Divamanque) wrote:


S Viemeister wrote:
On 6/10/2012 4:56 AM, David Horne wrote:
wrote:

That would probably be moules sautés. ;-) The contraction of
moules-frites, steak-frites just leaves out the 'and'. It's so
commonly used in France that it's almost grammatically correct!
Apparently there's a place in Paris - I forget the name - which does
nothing but steak-frites. The only choice you get is how you want the
steak done!

We have one in Manchester, I haven't been yet.

http://www.relaisdevenise.com/manchester/

However, they do offer a vegetarian option...

Hmm. Vegetarian steak...

Actually they really do SERVE such a thing in the U.S. - it's made from
tofu.

All the attempts to produce vegetarian "steak" that I tried have been
failures. The best I've come across is Tofurkey and that's not much.
There are some Japanese Buddhist efforts using freeze-tried tofu that go
a small way to an appropriate texture but you can keep them.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Jun 10, 3:52*pm, Bill wrote:
In article ,
says...



A lot of good seadfood survives very well when frozen. I bet most
people dining in Mediterranean resorts enjoy their 'fresh' fish
and I have to say, depending on the dish, I often find it hard to
tell the difference...

The fish-frying places along the quayside in Istanbul (or perhaps
Miklagard) must have started out using locally caught fish, but now
it's frozen mackerel from Norway.

Interestingly the fish and chip shops of Scarborough still fry fish
caught and landed in the town, *despite the efforts of our local borough
council to shut down the only refrigeration unit for miles in an effort
to drive the fishing boats away...

--
William Black

When you hear the words 'Our people are our greatest asset' then it's
time to leave.

So do the Scheveningen harbour fish restaurants - always by far the
best fish I've had, and re-visiting after some 50 years still never
fails to delight.