I will be in Brittany this time next month and will look out for them !

The French are big on canned fish.

I always have a pack of 'Prophpase Kelp slices', dried and thin, I scissor slivers in to my noodle cooking water. you can then have a bowl of noodles meaty or fishy and the kelp will add
an interesting texture and savoury taste to your dish.

Also I have small packets of dried seaweed which are little blocks and ten mins in
hot water blossom out, they are a bit more challenging as they look as though they
could swim, but again are equally savoury.

In all, dried seaweed is cheap, healthy and tastes good.

Dried mushrooms are very good, the Italians love them, and I do too.

they will improve any casserole .

Let Google be your friend.. Good luck.

My next trick will be to gather fresh seaweed when camping in Brittany

I did reply to this thread, but what the serveuse in Montrichard said to me was

risqué, and the moderator deleted my post.

Which was a shame.

Never the less,

Leonrdo De Caprio ended up in Montrichard, (Catch Me If You Can) where he was captured and

I have camped there with my bike and tent more than 10 years.

and the serveuse really did say it to me.

The minx.

Hi jon44'

For 25 years, or longer cycle camping in France I have used a Trangia stove:

http://www.videojug.com/film/how-to-u...

It has served me well, runs on denatured ethanol which is sold in France as

alcool à brûler and in England as Methylated spirits , in the USA as Ethanol.

The Trangia has no moving parts .

You can cook up a storm:

Well yes cstout, the rice is just the base. a turkey breast yesterday.

Keeping away from wheat i sub my morning roll with cold cooked rice and
a tomato salad to go with my boiled egg.

and fried rice, well you can play tunes on that, no holds barred on what
you add to it.

I have gone over to buying in bulk from Amazon.

A 3Kg bag of Brown Basmati for £6.69, delivered to my door (post free)

I cook up once, but for three portions, eat one hot, and either microblast or stirfry

the other two,

once cooked (30 mins) there is no more effort

'Pobs', buttered white bread cut in to cubes, sprinkled with sugar and then

scalded milk poured over it.

Me being English , I was surprised to find that the Dutch have this also, and they call it

'Pobs', mention 'Pobs' to a Hollander and a silly look will go over their face, (mine also)

Harters has it in one.

There are no Souse Chefs turning out haggises:) in Edunbourgh, or for that matter
Edinburgh. they are a product.

But if ever you come to Scarborough in the NE of England, you can have the

best Cod and Chips in the world.

(said with tongue in cheek mods)

Every day is a school day.

Thanks tarka.

Discerning1

I know what you mean.

I viewed this post on Retronaut on Navy food during WW11

http://www.retronaut.co/2012/03/u-s-n...

A chap made a comment:;

'Haters gonna hate'

As Sra. Swanky said as well.

skammama, I bow down before you.

Holy Moly what a great thread, but long.

Can we have a button for 'I like your post'?

Yep, sorry about that, it was the only word I could think of.

prosciutto is a cured raw ham, it will last way beyond the packet date.

If it smells good it will be good and in my experience of good bacon

this has lasted in the fridge for a month.

If you feel you need to use it:

tonight for me is a baked spud

with a topping:

sautéed lardons (prosciutto)

a few button mushrooms along with them

finely chopped eshcalote

and a third of a can of Heinz Beans added at the last minute

to heat through.

by the way, My lardons are always frozen and come out fine.

I agree CanadaGirl.

In France, at the supermarket all goods are priced by the Kilo, this really simplifies
matters. (in the food area, I must stress.and except the wine).
Oh and some stuff is sold by the piece......... (Melons) Oh darn it...

But you know what I mean

I think you get it yourself, it is free, launch your kyak, hold your harpoon high.

Thar she blows...

If it had prawns in it, toss it.

Otherwise, cook it hard then add a fresh ingredients : grated ginger, scallions and vinegar uncooked ,
and enjoy.

For a different style of eating, how about Syd's Coffee stall Shorditch.

Historic:

http://spitalfieldslife.com/2010/05/1...

Your story brought back the memory of Nina my cousin having a day out in London,
expecting to be a bit late home in the afternoon, she left a small pan with a tin
of tomato soup by it's side and a note for Daniel the hubby to warm that
up and she would be home to cook the evening meal.

She arrived home at 1800 hrs to find Daniel sat in the dark kitchen (he hadn't
even turned the light on) with the pan and soup untouched.

mrbigshotno.1 , you have it right.

Myself, as a retired soldier, four years younger than your pop, I could still go out in to the countryside
with a couple of mess tins and some matches to cook up what ever I took along.

As long as he is safe getting the meals you mention, allow him to do so and then
input nutritional meals when appropriate.

Here in England there are firms who will deliver , ready to microwave meals of a very high standard.

Here . for instance:
http://oakhousefoods.co.uk/catalog_in...

Your are not going to get him up to speed on stove top cooking as things seem to stand.

You have to work around the problem.

My very best regards.

Yep, plain boiled rice, to set off the zing of the Chilli.

Jasmine if you like, I go for Basmatti, and a small tomato salad.

Holy Moley, just realised that this is an OLD thread.

Anyway, What you said Brandon Nelson (If you are still alive).

Me too , once a week for the Omega3 that we are being told about.

What a great thread, and every memory well worth cooking in my
opinion.
Grout ... I bet it tasted delicious .

Here is a charming 95 year old lady cooking up a storm with her
depression era dishes:

http://www.youtube.com/watch?v=3OPQqH...

On lasting extractors. in England.

I have a nine inch VentAxia extractor in my kitchen,
It is the kind of thing you would see in a bar or restaurant and is a bit pricey
but like a good watch , I get pleasure from it every time I look at it.
the first one lasted 20 years, then the motor failed.
15 years ago with new parts fitted it goes like a train.
Every few months I dismantle it and except for the motor, put it on a gentle wash in the dishwasher.

on #1 setting it will remove all cooking steam and put on 'boost' it will suck your socks off..

So, Imure, I agree with you.

Nicely put hannaone.

If you can get some new Kimchi it will be milder in taste.

If you are timorous, open a tin of saurkraut and practice on that (honest)

but once you enjoy Kimchi there is no going back....

My low tech way is, each week I soak and cook beans, 500grams, then freeze half

and use the rest of that variety from the fridge.to incorporate in to dishes.

The cooking this way is easily controlled and the heat setting is very low indeed..

You will soon have a 'Library' of beans in the freezer ready for you to command.

I suggest Jaques Pepin.

A true french way and his books detail every move you need to know , right down
to filleting a fish or boning a chicken.

A most charming fellow:

http://www.scientificpsychic.com/alph...

At the check out In England now, you are routinely asked 'Do you need assistance

with packing Sir?'

Mind you, I have never seen anyone affirming that they need assistance.

Here in England my lovely Bosch showed up bits of stuff.

I checked the filter in the bottom, the one that would collect peas and the like

and i found below that there was a drum shaped filter, very fine mesh that had collapsed
perhaps from my over tightening it.
I ordered a new filter unit and all was well.

hope this helps.