10 hours ago
Thursday, 23 January 2020
L'huile de noix des bons vivants - Terroirs de gueuletons
Here we are, back in 'my neck of the woods', in Périgord Noir. Those bons vivants Arthur and Vincent visit a small nearby 12th C Walnut oil mill; eat a bit, drink a bit, and marvel at their surroundings.
Ah, que la vie est belle.
I'm sure that the giant dumpling (Mique) that was shown, must have been introduced by the Brits during the 100 years war. It's good, but sits very heavily on the stomach!! I can't imagine it having been invented by the French.
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The very best of the good life!
ReplyDeleteI had to look up 'mique' to see exactly what it is. Not just any dumpling! Made with goose fat and a great french stew.
Those two are the best advertising France could ever have. Interesting to see the pressing of the walnuts too.
Love those video clips!
We usually eat 'Mique' with boiled Pork. It's good, but you don't want too much. Those huge lumps in the video would have been enough to feed an army.
DeleteThey're a great couple of guys; showing the real France rather than a sanitised tourist version.
I thought that the dumpling was Spanish in origin, possibly Moorish.... it is a local speciality in Mallorca.
ReplyDeleteIt might be the equivalent of a baked spud for Southern cultures??
It just doesn't seem very French to me; more rib-sticking northern.
DeleteI see that YouTube has more of this good, I will definitely see more.
ReplyDeleteThey are short and informative. What more could you want.
DeleteMy mother made suet dumplings which were cooked in the steamer. We had them once a week with stew. They were lovely.
ReplyDeleteIn Winter I often make Knödel, which are small dumplings that go in soup. I like suet dumplings in Irish Stew too.
DeleteDefinitely not for me, I have to confess.
ReplyDeleteThe Mique? I'm not surprised. It's regarded as a bit of a joke here!
DeleteI wish that I remembered more of my high school French. It looks like everyone was having a good time.
ReplyDeleteThey certainly enjoy themselves.
DeleteLike Rachel I have fond memories of my mother's suet dumplings popped into a bubbling beef stew about half an hour before dinner time. Delicious
ReplyDeleteI still make them, although these days I usually make mine with Duck Fat rather than Suet; simply because you can't buy Suet here.
DeleteMique seems closer to the eastern European "knedlik" than to suet pudding - though to be honest, I think the ingredients for all of them are very similar - carbohydrate-rich stodge designed to fill empty bellies at times when meat is scarce...
ReplyDeleteThose sound like the Knödel that I make for my Winter soups. Central heating for outdoor adults.
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