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French food.

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As a rule, the French eat three meals a day, usualy at the same hour. Even though this practice is disappearing in the professional world, many people see this tradition as an important aspect of the French way of life. French people start the day with the petit d�jeuner (breakfast), which Relax and enjoy! Mealtime consists of bread (le pain): baguette, croissants or brioches, with an expresso, a caf� cr�me (expresso with hot, foamy milk), a simple but strong bowl of drip coffee or a chocolat chaud (hot cocoa). Then comes the d�jeuner (lunch), enjoyed between noon and 2:00 pm, which is usualy the main meal of the day (when travelling in France - except in Paris - don't be surprised if most of the businesses are closed during these sacro-saint two hours). In the evening, the d�ner (dinner) is served not earlier than 8:00pm. In many restaurants, the menus are in French only. Usually, a menu has a handwritten fixed-price option called a menu du jour offering the specials of the day. You'll get nice surprises by ordering dishes without knowing exactly what they are. Do not hesitate to print out the table below which lists the most popular French dishes. ...read more.


to help digestion (it works well!) such as a cognac, armagnac or other local specialties (calvados in Normandy or Izarra in the Southwest). When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore, are perfect for chunkier sauces. Alphabets - This favorite kids' shape is usually used in soups for a fun meal anytime. Macaroni ("Dumpling") - A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Rotini ("Spirals" or "Twists") - Rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Angel Hair, Capellini ("Fine Hairs") - Thin, delicate strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals. ...read more.


You can also assemble your casserole and freeze it for later. Radiatore ("Radiators") - This ruffled, ridged shape adds elegant interest to any sauce. It also works well baked in casseroles, or used in salads and soups. Ziti ("Bridegrooms") - A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Linguine ("Little Tongues") - A great shape for all sauces. Also a good choice for salads and stir-fry dishes. Rigatoni ("Large Grooved") - Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. (c) 2002 National Pasta Association. All rights reserved. ecipes Recipes included herein feature some of the most popular Thai dishes that grace the menus of any Thai restaurant. Introduction Thai Food Thai Desserts Fruits Herbs Kai Yang with Khao Niao and Som Tam Satay Kaeng Khiao Wan Nuea Stir-Fried Mixed Vegetables Khao Phat Thot Man Pla Mi Krop Tom Kha Kai Po Pia Thot Tom Yum Kung Phat Thai Yum Nuea Welcome to the land of smiles - Things to see & do - Advice for the visitor Festivals & events - Thai food - Planning your trip - Miscellaneous - Province guide (c) 2000 Tourism Authority of Thailand ...read more.

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