Weird French Food IV

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No, I didn’t. There are lengths to which I will not go, even to amuse you, dear reader, and eating this trio of lamb heads on offer at Marche d”Aligre is one of them. It was interesting to me that they stuffed the mouths with something – kind of like the apple in the roasted pig’s mouth but I can’t tell what and I hesitated to go in closer for a look. Obviously, I do not have what it takes to be an investigative reporter.

Instead, we opted for seafood. This week in the closet, uh I mean kitchen, I have a comely assistant.

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This is my daughter Charlotte, here on Spring Break. (See my post “Mother and Child Reunion” to understand how really happy I am at this moment.) She is saying, “Mom, do we have to have to eat the eyeballs?”

These lovely big shrimp are called Gambas. There are even bigger ones but you know me, I’m cheap when it comes to marketing.  The great cuisines of the world are all ones in which necessity was the mother of flavour. Think: French boeuf bourguignon, pot-au-feu, confit de canard. It’s all farmhouse cooking, cheaper cuts and  methods for making them delicious. Same with Italian food, where all the recipes were developed by someone’s grandmother and are based on rice. pasta, abundant vegetables, and a very little  bit of meat, ground or pounded into submission. Chinese food, too, doesn’t begin with the idea, “What are the most expensive ingredients around? Let’s cook them.”  I say, “Let’s get creative and save money. Then, we’ll spend that money on wine!” I’m sure the lamb heads were cheap, but as I said, I do have limits.

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Here are the Gambas in the skillet. I started by sauteeing leeks and mushrooms. I set them aside and sauteed the shrimp (rinsed and dried) separately. I use olive oil in the skillet. Once the shrimp were pink on both sides, I put the mushrooms and leeks back in. Then I added some white wine – a nice light Sancerre. Five minutes later, voila. I don’t peel the shrimp before bringing them to the table. Maybe I would if Queen Elizabeth were coming for dinner but she has not turned up as yet. Eating this kind of food is a dig-in-with-your-fingers sort of event. So we peel, we eat, we mop with bread and wash down with the Sancerre. And we do not eat the eyeballs.

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Next on Weird Food, something I need to show you, for a giggle, but have held back because it’s not food and it’s more like weird advertizing. But what the heck. You know Orangina. It’s kinda weird – an orange flavoured fizzy drink. Better than Orange Crush, but the sort of thing you would only drink if desperately thirsty and trapped in an airport due to flight delay and the only other option is a  tepid, rusty water fountain. Anyway, they have it here, and the advertising campaign features sexy cartoon animals. You heard it. Cartoon  deer and giraffes that are shaped like pin-up girls and posing in a come-hither way.

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I hope you can decipher these images, which were on a cafe window, hence the interesting but disruptive reflections. It’s at times like this that I feel I am in an utterly foreign society. Isn’t there something weird and vaguely disturbing about making cartoon animals that are provocative? And obviously Mr. Orangina (or MS.?) thinks that these images are totally appealing and will sell his product. These critters have been around for some time – at least for the five years that I have come to really know Paris -so they must be working.

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