Comments by "CuteCatFaith" (@CuteCatFaith) on "Munchies"
channel.
-
4
-
4
-
4
-
4
-
Zach Harter
I know, I'm from Cleveland, which went bankrupt in '75 after largely burning in the '60s. Moving to the Lower East Side of NYC in the late '70s was scary, but I tried to buy the Christadora House, which was only 60k USD!! People thought I was NUTS!! There were other properties up for grabs and I was so frustrated not to have any money or connections. The few I knew who could get money were terrified of that place. So many young people such as myself had fled the Rust Belt for NYC, where at least you could go to or finish college and find "a job" and kind of try to survive. (It was hell!!) When I bought an abandoned place in Saint-Denis, France for cash in '94, people thought I was INSANE! But I love it here -- it's better than NYC, and I can walk into Paris! The very same day I closed on this place, the same place upstairs sold for DOUBLE THE MONEY. Now, I couldn't even rent here, let alone buy. If it's a place where many, many languages are spoken daily and you have a lot of students and young people from all walks of life, it's at least going to be lively. There is often a chance it will develop. When you have places such as NYC where most people share horrible, buggy, dark, run-down apartments, they will likely go out to clubs and restaurants and will need services, transportation, et c. No one wants to "stay home" much in such places. When I see places where people can "cocoon" and "burrow," there's always a stagnation. At least, an inherent one. I don't mind seeing lively, trendy places pop up as long as they are mindful of their trash and noise and quality of life issues and stuff.
4
-
4
-
4
-
4
-
4
-
4
-
4
-
3
-
3
-
3
-
Terribly cute, and uprated. Fish are stressed, overfished and toxic, ditto shellfish, but I would eat this like a total hypocrite! Fish farming is a no-no -- BUT I WOULD EAT THIS!!!!! I loved ramps in the States. I am in France now permanently, and we do love our eggs sunnyside up, super soft. Brilliant to use nasturtiums -- almost the whole plant is edible. Petals, leaves, even roots, in theory. Wonderful, thank you for the demonstration.
3
-
Indomitable They wouldn't eat it. A grillade, yes, but it isn't the same. They don't understand the sweet/sour thing. Well, they do in Alsace. They want for food flavors to stay very pure and hate spicy food, too. There are some seasonal and regional exceptions. They will not eat hot corn. I've been a chef's assistant here in Paris. Around where I live in Saint-Denis, which speaks 80 languages a day, some will eat food in the Antilles way, but like once a year. I've been here 20 years. They also don't like heavy sauces. Lyon is famous for them but that is an exception. No, sweet and sour they do not like here. Alsace is over by Germany so there is a potential appreciation of sweet/savory mix. There are four sacred foods in France: bread, wine, meat and cheese. They don't even like cooked cheese -- yes, there are some dishes with cooked cheese but every lunch, every dinner ends with a cheese platter and fresh fruit -- they want a selection of cheese, unadulterated. They want it plain. There are exceptions for some recipes. I was a cook in the USA and my offerings over here from the US were flops -- they couldn't or wouldn't eat, say, a casserole. They detest chili con carne. Ethnics, who are not French, who are of different origins here, yeah they will eat different stuff. I was really surprised by the actual daily French diet and what they consider good! I do understand it, however. They like to buy organic, from farms, and there are, for example, master cheese inspectors. GMOs are illegal here. I know, it is maddening! No, no bbq here. There is a specialty chef in Paris you can hire to do it for you as a caterer for American bbq. I miss bbq, but there you go.
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
Uprated. Funny, because in NYC for years I always kept champagne, little breads for toast, quality butter, a few hardboiled eggs, Perrier, lemons and caviar ... for breakfast, especially! I didn't know a little onion could be good, too. I quite like it sometimes. I did find that if it stains your teeth black, it's just inferior fish eggs, dyed. I'm okay with lumpfish eggs, however -- it doesn't have to be the fancy stuff. Not everyone likes this, for sure.
3
-
3
-
3
-
3
-
3
-
3
-
Uprated. Until one has hunted, killed and processed an animal, or killed and processed a captive animal, we don't really grasp the whole thing. I think only once is necessary to see what it is. Personally, I feel that water creatures are sentient, feel pain, et c. Octopi have a full range of emotions, for example. Hey, even common flies sleep an average of 12 hours per day, and have REM, so they might dream. I'm worse: I feel trees, plants and the very ELEMENTS are sentient! I was reluctantly glad my spouse made me watch a movie on industrial poultry, as he'd get annoyed when I'd buy supermarket chicken. It really changed our lifestyle a few years ago. Interesting clip, thanks.
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
3
-
Uprated, likely to share. What he said reminded me of the intensity I felt in Iceland. All the dark, cold, snow, ice, danger, morosity gives sharp contrast to the joy of art, the pleasure of still being alive, any warmth or sun or mild times, color, scents, touch, it sharpens you. I enjoyed smoked puffin there.
2
-
Max Avila I'm looking for clips by him of France. I really was ill a lot my first six months here! The tap water has a lot of limescale (I had the same problem as a student in Italy -- takes time to adjust). I found the diet in France heavy on meat, fat, salt and sugar. It was hard to learn to "eat French," slowly, thoughtfully, on time, no snacks, small portions, little or no beverage with food, et c. I have a terrible weakness for the dry cider here, which is at 12% alcohol content (the sweet has only about 4%). You can go nuts with the wine here and it's easy to drink too much!! Brittany actually is not known for cheeses, due to its climate, but it IS known for "the best butter in the world." The soil is poor, the climate harsh, the people traditionally poor and working often with the sea and subsistence farming. If you get there, try to stick to local foods. They may seem very limited (I suppose they are, if they are local and seasonal) but this is not a French culture -- it is Celtic -- and French was not required to be used in Breton public schools until 1936. I recommend Quimper, at the tip of Brittany. There is an international airport not far away, and you get Celtic and French culture there (people do still speak Breton), the architecture is superb, the culture lively (universities are there, a good sign), there are canals, the sea is nearby, lots of water around, and you can get the most traditional with the most edgy and trendy there. Quimper has "something for all ages." If you then want to go to Paris or anywhere else, there is the TGV train (book in advance for best rates). The "party cars" for socializing and first class really are not necessary -- if you ask for a second class "quiet" car they are fine, and you can enjoy the bar area (take your own food and drink, discreetly, however -- they often run out of their overpriced fare). Brittany is highly favored by many French (and savvy others) for visits and vacation, because it usually costs way less and is very welcoming to families, travelers and yes, gourmets! It's huge, bigger than Normandy, and we still hope to visit the wild island of Ouessant, way out there beyond the tip and often cut off by bad seas for a week at a time. Breton food is very different from all other French food. I think I've been pretty much all over Brittany in the past 20 years, and there is an area inland or by the water to suit you. I recommend a three-week visit if you can manage that. If you want to contact me for ideas, I have a website noted on all my clips and there's a contact point. (I am retired and don't do guiding anymore for declared money.) If you want to try some Breton recipes in the meantime, I like the Susan Hermann Loomis book FRENCH FARMHOUSE COOKING. It is designed for Americans but works for anyone who is English-speaking. This is one of my go-to books for French "real" cooking. On a budget, even. She limits the anecdotes, but they are charming. Anyone can cook with French flair and authenticity with her book. Kenavo! (This is both hello and goodbye in Breton.) :)
2
-
2