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some chemicals
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Last Wednesday, I went to a conference-degustation on Brussels’ waffles vs. Liège’s waffles, two different types of Belgian waffles. I have learned, for example that the waffles cooked between two irons were created in the Low Countries in the XIIIth century, in link with the economic boom in the steel industry. It was then Brussels’ waffles that were cooked, on the model of Hosts, which were cooked with irons. The name of these pastries, wafel, wefele or waffle derives from the Germanic verb weben, meaning to weave, indicating that they were before all characterised by their design. The English word waffle comes from the Flemish word. In Old French, the words used were walfre, closer to the contemporary French word gaufre, as well as obleie or oblee, derived from Latin oblata, meaning Host. Liège’s waffle is much more recent, by the way, dating back to the XIXth century.
The dishes were delicious and original, while the conference was really interesting.
We had first a head cheese (brawn/meat jelly), a blini with salmon, a blini with sea snails, and a bouillon with sea snails. It was served with peket, typical Walloon eau de vie with juniper berries, here also with the taste of waffles (glass on the right).
Then, we had a soft-boiled egg, white beetroot and a savoury waffle with cheese, according to a French recipe of the XVIIIth century.
Then, we had a Brussels’ waffle (on the left), as well as a Liège’s waffle (on the right).
And I can’t resist posting some of the beautiful paintings that were presented at the conference.
Still life with Brussels’ waffles, pancakes and cougnou (Christmas bread), by Hans Francken, 1624, Brussels.
And I love this painting by the Belgian painter Basile de Loose, from 1853, showing waffles being cooked and eaten. And I find the little girl so touching, I admire all her skirts, and she reminds me of my daughter.
Last edited by Laly; 01-16-2022 at 11:43 AM.
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This is a classic here: lentils and potatoes with rice, fried egg and steak.
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Sadly not that much since I got used to it
And yeah, potato diversity is crazy. For example I used "white potato" on that dish, which is the potato everybody uses worldwide. There's also "yellow potato" which is better for purée and tastes delicious and so on.
I think it's a worldwide phenomenon. Our Nikkei Chefs are very entrepreneur-ish.
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Pad Thai.
I still can't really taste or smell thanks to the rona. Now i know how ppl who hate cilantro feel about it. I usually love cilantro, but tonight it tasted like mint. My taste is all messed up. Someone who hates cilantro once told me they thought it tasted like mint. Normally it doesn't taste like that to me. It sucked.
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My lunch.
Pesto, mushroom, spinach, and parmesan grilled cheese. It was so good.
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