saturday

I set up a bank account and somehow I made it through the whole meeting without needing a traslator. There were some parts I didnt understand, however the girl used simpler words so I would understand, and it all worked out well so nowI have to wait for my papers to get processed (about a week, this is france after all).

I then went to the rabbi for lunch, nothing great. I did go to the mall though afterwards though, as I am looking for a hat but I couldnt find it so I instead walked around for a while.

I came home and for dinner I made ratatouille adn opened a bottle of semi dry riesling from Alsace (3.45 euro) and the wine actually tastes really good. Although to be honest from all the wine I`ve had here (about 10 varieties (I didnt buy them all don`t worry)), I havent been dissapointed yet. The wine tastes slightly fruity not too dry with a hint of sweetness and granny smith apples. Its a subtle tasting wine but delicious as well.

Just in case everyone likes to knwo what culinary things I have learned, here is two things. One I learned a while ago how to do the other a new technique. So I learned a long time how to do whats called turned potatoes. Basically you peel the potato into the shape of a barrel basically. And the chef was knocking them off like 5 seconds a potato and it was taking me about 30 seconds at least. So I looked over and saw how he was holding the potato and it just made more sense and in no time I was knocking off turned potatoes a lot quicker than before, however I of course do have to work on my technique but it was cool to learn that little tidbit. For the second thing. All sauces start off with a stock of some sort. Now all dark stocks are made in different ways, roasting the bones,poaching, or just adding the bones to water, of the animal of which the stock is made. Someone told me in toronto that he made hi sstocks with half meat half bones. (the bones add gelatine and the meat adds flavour). Here they just use meat. I will be honest with you the stocks are just as gelatinous and more flavoured than using the bones. So theres another thing I learned.

Those were some things I wanted to share today.

yehuda