UK gardening - French apples

Author

French apples

Sacha

2005-10-23, 7:21 am

This is a very long shot but is there a preferred type of apple that is
grown in the Dordogne region of France? My stepson bought some from a
market stall and says they were one of the best types of apple he's ever
tasted.
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)

La puce

2005-10-23, 9:21 am

Sacha wrote:
> This is a very long shot but is there a preferred type of apple that is
> grown in the Dordogne region of France? My stepson bought some from a
> market stall and says they were one of the best types of apple he's ever
> tasted.

That's not a long shot Sacha! It's where I'm from! I'm from Perigueux.
In Thiviers, about 30km, they collected 17,000 tons of La Gala. Near
Bergerac they do 'Rouge Americaine', 'Braeburn' and 'Grany', which I
would think is our 'Granny Smith' ... maybe?! Each variety produces
around 2500/3500 tons per year. There's also 'Fuji' and 'Pink Lady'.

I ate mainly La Gala as a kid, from the market, and the apples without
names around my family respective homes. If it tasted so good it's
perhaps because the summers are really dry. That makes juicier apples
MMMmmmmm...

Dwayne

2005-10-23, 9:21 am

Good morning Sacha. I don't have the answer for you, but I like to can
apples, so I have been testing all the new ones I find in the local stores.
Of those mentioned here, I enjoy the flavor, taste and crispness of Gala,
Fuji, and Pink Lady in that order, with Pink Lady being the best. I cant
add a lot of sugar because I am diabetic, so the sweeter ones are better for
me to work with.

The Rouge Americaine, I have not tasted at least not knowingly, but I use
Braeburn for canning. The wife cooks with Granny Smith.

Another thing I have noticed about apples, is that a Gala, for example, will
taste differently depending upon where it was raised. I have had some that
were not to my liking, and the next one could be one of the best I have
eaten. It might have something to do with the pH of the soil in which they
were raised.

Dwayne

"La puce" <helene@rudlin.co.uk> wrote in message
news:1130066609.687440.113080@o13g2000cwo.googlegroups.com...
>
> Sacha wrote:
>
> That's not a long shot Sacha! It's where I'm from! I'm from Perigueux.
> In Thiviers, about 30km, they collected 17,000 tons of La Gala. Near
> Bergerac they do 'Rouge Americaine', 'Braeburn' and 'Grany', which I
> would think is our 'Granny Smith' ... maybe?! Each variety produces
> around 2500/3500 tons per year. There's also 'Fuji' and 'Pink Lady'.
>
> I ate mainly La Gala as a kid, from the market, and the apples without
> names around my family respective homes. If it tasted so good it's
> perhaps because the summers are really dry. That makes juicier apples
> MMMmmmmm...
>

Alan Holmes

2005-10-23, 10:21 am

La puce

2005-10-23, 10:21 am

Alan Holmes wrote:
> "Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
> news:BF8116E9.21C9F%sacha@gardenweedws506.fsnet.co.uk...
>
> I'm absolutely flabbergasted, my experience of french apples is that they
> are not even suitable for the compost heap, I have never ever found a
> french apple which tastes of anything.

Why do you think Tarte Tatin is the best apple tart in the world if not
for the apples used? It's not done with 'cooking apples'. And the
Normandie cider then? It's the bestest in the universe :o)

Mike Lyle

2005-10-23, 11:21 am

La puce wrote:
> Alan Holmes wrote:
bought[color=darkred]
types[color=darkred]
that[color=darkred]
>
> Why do you think Tarte Tatin is the best apple tart in the world if
> not for the apples used? It's not done with 'cooking apples'. And
the
> Normandie cider then? It's the bestest in the universe :o)

It's not so much that the French don't know how to grow good apples:
their best f&v beats most of ours; but the mass-produced ones they
send for mass sales are garbage because of the methods of production.
Young small trees with small root systems, heavily irrigated, fruit
picked too soon, kept in cold storage: you just can't get quality
that way. (Who knows? -- there may even be Dutch tomatoes and peppers
you can eat, but if they exist, nobody's exporting them.)

--
Mike.

martin

2005-10-23, 11:21 am

On Sun, 23 Oct 2005 14:34:44 +0100, "Mike Lyle"
<mike_lyle_uk@REMOVETHISyahoo.co.uk> wrote:

>(Who knows? -- there may even be Dutch tomatoes and peppers
>you can eat, but if they exist, nobody's exporting them.)

My wife grows them on a Dutch allotment, she doesn't export.-)
--
Martin

La puce

2005-10-23, 11:21 am

Mike Lyle wrote:
> It's not so much that the French don't know how to grow good apples:
> their best f&v beats most of ours; but the mass-produced ones they
> send for mass sales are garbage because of the methods of production.
> Young small trees with small root systems, heavily irrigated, fruit
> picked too soon, kept in cold storage: you just can't get quality
> that way. (Who knows? -- there may even be Dutch tomatoes and peppers
> you can eat, but if they exist, nobody's exporting them.)

Sadly it's like this with everything. We seem to demand perfect fruits,
perfect vegs, no bumps or scabs or blemishes. You can't blame them for
trying to survive, let alone make a decent living. However, I keep well
away from 'mass produced' stuff. It's so easy to find locally grown
grub, which taste marvelous but with blemishes perhaps. I'm not perfect
either :o)

Brian

2005-10-23, 11:21 am

"Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
news:BF8116E9.21C9F%sacha@gardenweedws506.fsnet.co.uk...
> This is a very long shot but is there a preferred type of apple that is
> grown in the Dordogne region of France? My stepson bought some from a
> market stall and says they were one of the best types of apple he's ever
> tasted.
> --
> Sacha
> www.hillhousenursery.co.uk
> South Devon
> (remove the weeds to email me)
~~~~~~~~~~~~~~~
I really do hate to admit it but many regions of France can grow
exceptionally good apples. When ripe, too delicate to export and get a bad
name as they send immature fruits. Last Autumn, in France, I had to wear
a bib while tasting. The juices could have run to my feet!! That was Golden
Delicious, which I detest in England.
Their method of pruning also differs, but I cannot see this related to
flavour.
Fiji is a relatively new,Japanese var., that grows well in their
climate and is exceptional.
Even in England a splendid Herts.or V of E, late apple can taste like a
turnip in our far west. Early apples vary less.
Best Wishes Brian.
>

Mike Lyle

2005-10-23, 12:21 pm

Brian wrote:
> "Sacha" <sacha@gardenweedws506.fsnet.co.uk> wrote in message
> news:BF8116E9.21C9F%sacha@gardenweedws506.fsnet.co.uk...
that[color=darkred]
> ~~~~~~~~~~~~~~~
> I really do hate to admit it but many regions of France can
> grow exceptionally good apples. When ripe, too delicate to export
> and get a bad name as they send immature fruits. Last Autumn, in
> France, I had to wear a bib while tasting. The juices could have
run
> to my feet!! That was Golden Delicious, which I detest in England.
> Their method of pruning also differs, but I cannot see this
> related to flavour.
> Fiji is a relatively new,Japanese var., that grows well in
their
> climate and is exceptional.
> Even in England a splendid Herts.or V of E, late apple can
taste
> like a turnip in our far west. Early apples vary less.
> Best Wishes Brian.

Jaques d'Alltrades

2005-10-23, 12:21 pm

The message <FmL6f.9036$m4.8111@newsfe2-win.ntli.net>
from "Alan Holmes" <alan.holmes@virgin.net> contains these words:

> I'm absolutely flabbergasted, my experience of french apples is that they
> are not even suitable for the compost heap, I have never ever found a
> french apple which tastes of anything.

You're used to apples picked for mass distribution, and they are picked
when they are unripe, sometimes waxed, stored in (IIRC) some sort of
gas, and then ripened artificially.

What you get from the orchard is a totally differrent thing.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

Jaques d'Alltrades

2005-10-23, 12:21 pm

The message <1130071006.949090.161060@g14g2000cwa.googlegroups.com>
from "La puce" <helene@rudlin.co.uk> contains these words:
> Alan Holmes wrote:
[color=darkred]
[color=darkred]
> Why do you think Tarte Tatin is the best apple tart in the world if not
> for the apples used?

Personally, I think tarte tatin is ghastly. But then I'm spoilt: my
mother molished the best apple pie in the world - well, after *HER*
mother's...

They made it with Bramleys and short pastry - and did they know how to
make short pastry!

> It's not done with 'cooking apples'.

Quite. It's rather like making pastry from gram flour.

> And the
> Normandie cider then? It's the bestest in the universe :o)

Nah - it's not bad, but I've tasted far better in Somerset and Norfolk.
Better that is, than the examples of Cidre Normand that I've tried.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

Mike Lyle

2005-10-23, 12:21 pm

Brian wrote:

[...]
> Last Autumn, in
> France, I had to wear a bib while tasting. The juices could have
run
> to my feet!! That was Golden Delicious, which I detest in England.
[...]

I'd like to know the whole story about GD. The first time I met them
was in 1965, in an open-air market in the Middle East. It was the
night before market day, and the square was filled with a delightful
apple scent from a stack of boxes of Lebanese GD. At the time I
thought they tasted pretty good, too. So growing conditions must be
key. Or perhaps the stock has degenerated? Does anybody here grow
them properly on mature trees in England, and if so, what are their
findings?

--
Mike.

Kay

2005-10-23, 12:21 pm

In article <3s1hshFjg366U2@individual.net>, Mike Lyle <mike_lyle_uk@REMO
VETHISyahoo.co.uk> writes
>
>It's not so much that the French don't know how to grow good apples:
>their best f&v beats most of ours;

Hmm. Everything you say about mass production applies to the ones you
get in the supermarkets. Probably what you have in both countries is
that the majority of apples are mass produced and therefore pretty dire,
but the non-mass produced ones are good in both countries - their best
may beat most of our supermarket ones, but not, for example, home grown
ones.

That said, Coxes seem to stand up well to mass production (probably
becaue they are a late maturing apples that would in any case be picked
before ripe).

> but the mass-produced ones they
>send for mass sales are garbage because of the methods of production.
>Young small trees with small root systems, heavily irrigated, fruit
>picked too soon, kept in cold storage: you just can't get quality
>that way. (Who knows? -- there may even be Dutch tomatoes and peppers
>you can eat, but if they exist, nobody's exporting them.)
>

--
Kay
"Do not insult the crocodile until you have crossed the river"

La puce

2005-10-23, 3:21 pm

Mike Lyle wrote:
> Brian wrote:
> I'd like to know the whole story about GD. The first time I met them
> was in 1965, in an open-air market in the Middle East. It was the
> night before market day, and the square was filled with a delightful
> apple scent from a stack of boxes of Lebanese GD. At the time I
> thought they tasted pretty good, too. So growing conditions must be
> key. Or perhaps the stock has degenerated? Does anybody here grow
> them properly on mature trees in England, and if so, what are their
> findings?

I've heard, from my first year tutor, that the GD was a mistake, a
freak, a sport. It happened and it looked so good for those of us who
like fruits looking round and spotless that it commercialised pretty
well.

I don't grow them, nor do I know someone who grow them.

La puce

2005-10-23, 3:21 pm

Jaques d'Alltrades wrote:
> Personally, I think tarte tatin is ghastly. But then I'm spoilt: my
> mother molished the best apple pie in the world - well, after *HER*
> mother's...

SHOCK HORROR!! Don't tell me. You've eaten your tarte tatin in a
Bernie's Grill restaurant. No. You've eaten it in a Little Chef. No, I
know. You've got them frozen from M&S!! Honestly ... I'll molish you a
good one if you're lucky.

> They made it with Bramleys and short pastry - and did they know how to
> make short pastry!

No comment.

> Quite. It's rather like making pastry from gram flour.

Buckweat ... I saw a recipe for crepes with buckweat flour.
Un-be-lei-va-ble.

> Nah - it's not bad,

Not bad?! Normandie as in France, not Massachuset!

but I've tasted far better in Somerset and Norfolk.
> Better that is, than the examples of Cidre Normand that I've tried.

Do you like salad dressing as this 'mayonnaise' thing Ingerlish people
put on their salad? And do you like 'gravy' on your meat, that comes
outta a red round box? I'm serious btw.

Mike Lyle

2005-10-23, 3:21 pm

La puce wrote:
[...]
> Buckweat ... I saw a recipe for crepes with buckweat flour.
> Un-be-lei-va-ble.

Mais, that's the proper Breton way. For-mid-ab-le.
>
>
> Not bad?! Normandie as in France, not Massachuset!

Tastes of pigs. Carrément infect! (And you don't get into the club
till you can spell "Massachussetts".)
>
> but I've tasted far better in Somerset and Norfolk.
tried.

D'accord. V.sup. Jury's out on Herefords.[color=darkred]
>
> Do you like salad dressing as this 'mayonnaise' thing Ingerlish
people
> put on their salad? And do you like 'gravy' on your meat, that
comes
> outta a red round box? I'm serious btw.

Good blood! You need to find some new Anglo-Celtic friends. In a
hurry.

--
Mike.

Jaques d'Alltrades

2005-10-23, 5:21 pm

The message <1130089348.993289.39980@g43g2000cwa.googlegroups.com>
from "La puce" <helene@rudlin.co.uk> contains these words:
> Jaques d'Alltrades wrote:

[color=darkred]
> SHOCK HORROR!! Don't tell me. You've eaten your tarte tatin in a
> Bernie's Grill restaurant. No. You've eaten it in a Little Chef. No, I
> know. You've got them frozen from M&S!! Honestly ...

No, in prehistoric times, one of my friends' parents had a French au
pair, and while I learnt a lot of French from her - which delighted my
French teacher but would have horrified my parents - I was not impressed
by her apple tart. (I got 95% for my GCE French oral thanks to her.)

Her casseroles were a delight though.

> I'll molish you a
> good one if you're lucky.

Coo! And I'll molish you a napple pie on the same conditions.

[color=darkred]
> No comment.

Ah, the vanished delights of a mother's cooking... Unfortunately, none
of us quite inherited her touch.

[color=darkred]
> Buckweat ... I saw a recipe for crepes with buckweat flour.
> Un-be-lei-va-ble.

Incroyable!

[color=darkred]
> Not bad?! Normandie as in France, not Massachuset!

Aye, I've heard they're not bad at the cider-molishing, but what I've
had hasn't been anything out of the ordinary.

> but I've tasted far better in Somerset and Norfolk.
[color=darkred]
> Do you like salad dressing as this 'mayonnaise' thing Ingerlish people
> put on their salad?

Generally, I put nothing on my salad.

> And do you like 'gravy' on your meat, that comes
> outta a red round box? I'm serious btw.

No I flippin' don't! I roast meat surrounded with onions and maybe
parsnis, take some of the fat and the juices from the pan and molish a
roux, then add vegetable water to it, stirring the while, until it is at
the desired viscocity (Somewhere around S.A.E. 90).

Gravy *NEVER* comes out of tins, and is *ONLY* mantled using plain
flour. Lesser mortals use tins of instant slime and farine de mais, but
that's a capital offence in our family...

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

Jaques d'Alltrades

2005-10-23, 5:21 pm

The message <3s2259Flmc9sU2@individual.net>
from "Mike Lyle" <mike_lyle_uk@REMOVETHISyahoo.co.uk> contains these words:

> people
> comes
[color=darkred]
> Good blood! You need to find some new Anglo-Celtic friends. In a
> hurry.

Wot he said. We don't all live on fish and chips, pseudo-pizzas and
pseudo-Chinese.

(I mantle a mean pizza too - molish the bread - taught by a nItalian
woman (Boss's wife). I took one to work, and her youngest son saw it and
asked if I could spare a bit - which I could - and he enthused. "Where
did you get it?"

I told him I'd made it.

"It's better than my mother makes - who taught you?"

"Your mother."

"Oh. For goodness' sake don't tell her I said that!

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

Cat

2005-10-23, 7:21 pm

On Sun, 23 Oct 2005 10:31:05 +0100, Sacha
<sacha@gardenweedws506.fsnet.co.uk> wrote:

>This is a very long shot but is there a preferred type of apple that is
>grown in the Dordogne region of France? My stepson bought some from a
>market stall and says they were one of the best types of apple he's ever
>tasted.

As an émigrée, I can tell you two of the very best apples in the whole
wide world is the Reinette du Canada, and the Reinette Grise. The
former is a wide-bellied, red tinged one, and the second has the most
off-putting slightly flaky brownish skin... and the tangiest flavour
in the world.
Bizarrely, the site below appears to be Japanese!

http://www.tsuji.ac.jp/hp/seika/pomme/sort/sort.htm

Cat(h)
The world swirls...

Cat

2005-10-23, 7:21 pm

On Sun, 23 Oct 2005 10:31:05 +0100, Sacha
<sacha@gardenweedws506.fsnet.co.uk> wrote:

>This is a very long shot but is there a preferred type of apple that is
>grown in the Dordogne region of France? My stepson bought some from a
>market stall and says they were one of the best types of apple he's ever
>tasted.

If you've any French, go take a look at this.

Scroll down to "les vieilles gloires" for older varieties.

http://www.aujardin.info/fiches/pommier-varietes.php

And thank you for your question, which got this enthusiastic applevore
searching...

Cat(h)
The world swirls...

Sacha

2005-10-23, 8:21 pm

On 23/10/05 12:23, in article
1130066609.687440.113080@o13g2000cwo.googlegroups.com, "La puce"
<helene@rudlin.co.uk> wrote:

>
> Sacha wrote:
>
> That's not a long shot Sacha! It's where I'm from! I'm from Perigueux.
> In Thiviers, about 30km, they collected 17,000 tons of La Gala. Near
> Bergerac they do 'Rouge Americaine', 'Braeburn' and 'Grany', which I
> would think is our 'Granny Smith' ... maybe?! Each variety produces
> around 2500/3500 tons per year. There's also 'Fuji' and 'Pink Lady'.
>
> I ate mainly La Gala as a kid, from the market, and the apples without
> names around my family respective homes. If it tasted so good it's
> perhaps because the summers are really dry. That makes juicier apples
> MMMmmmmm...
>

Their gîte was in Lapouge, St Estephe so the local market was, I think, in
the latter. He would know Braeburn and Granny Smith and possibly/probably
Fuji and Pink Lady. Maybe. Not sure about La Gala. I'll find some Google
images of all those and see if they strike a chord. Thank you.
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)

Sacha

2005-10-23, 8:21 pm

On 23/10/05 23:06, in article 492ol1t5pfmrf9mnvb75tqto24t4po06g2@4ax.com,
"Cat" <cathy_ie@nospamyahoo.com> wrote:

> On Sun, 23 Oct 2005 10:31:05 +0100, Sacha
> <sacha@gardenweedws506.fsnet.co.uk> wrote:
>
>
>
> If you've any French, go take a look at this.
>
> Scroll down to "les vieilles gloires" for older varieties.
>
> http://www.aujardin.info/fiches/pommier-varietes.php
>
> And thank you for your question, which got this enthusiastic applevore
> searching...
>
Thank you very much - this is going to help a very great deal. My French is
not too bad for a foreigner, so I think I'll pick my way through that.
Many thanks - and I'm absolutely astonished at the quantity of helpful
replies!
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)

La puce

2005-10-25, 7:21 pm

Mike Lyle wrote:

> Mais, that's the proper Breton way. For-mid-ab-le.

Breton way when Victor Hugo was alive and they used cloth made out
parsnips fibres maybe.

> Tastes of pigs. Carr=E9ment infect! (And you don't get into the club
> till you can spell "Massachussetts".)

Mache ta chaussette.

(snip)

> Good blood! You need to find some new Anglo-Celtic friends. In a
> hurry.

That's the in-laws. They call me 'Alan' too. No I don't have a
moustache. They simply cannot say my name - and never left Engldand.
However, my question is about taste buds. Ingerlish taste buds.

La puce

2005-10-25, 8:21 pm

Jaques d'Alltrades wrote:
> Wot he said.

There's no need to hide behind him. I won't bite.

We don't all live on fish and chips, pseudo-pizzas and
> pseudo-Chinese.

I'm sure you don't and I don't blame you. I do like a decent fish and
chips, preferably by the sea, a nice italian pizza in an italian
restaurant and nowhere else and I absolutely love chinese food,
especially the prawn and sesamy toasts after a hard day's work. And I
can eat 6 of them. But don't worry. They don't call me La Puce for
nothing :o)

(snip home made pizza's tale)

I don't like home made pizza and I'm 'orrified of them. The dough's
always rubbish, the tomatoes too sour and sweet. There's never any
anchovies or a decent olive oil. The peppers are never cooked or
they're burnt. I always say it's nice, but I lie. Even my sons are sad
going to a birthday party when it says on the invite "cinema then home
for playstation and home made pizzas". Poor lads. I usually only eat
the crust and before you say anything I have some wonderful friends who
cook wonderfully well, but pizzas is only good in italy or made by an
italian chef or italian person with years of experience.

Your friend was being polite <g>

Mike Lyle

2005-10-25, 8:21 pm

La puce wrote:
> Mike Lyle wrote:
>
>
> Breton way when Victor Hugo was alive and they used cloth made out
> parsnips fibres maybe.
[..]

Mais absolutely pas! Those Franco-Welshmen were still doing it that
way last year, I thou of it assure. Tasty, too.

--
Mike.

Jaques d'Alltrades

2005-10-25, 9:21 pm

The message <1130279043.710914.124620@g44g2000cwa.googlegroups.com>
from "La puce" <helene@rudlin.co.uk> contains these words:
> Jaques d'Alltrades wrote:
[color=darkred]
> There's no need to hide behind him. I won't bite.

> We don't all live on fish and chips, pseudo-pizzas and
[color=darkred]
> I'm sure you don't and I don't blame you. I do like a decent fish and
> chips, preferably by the sea, a nice italian pizza in an italian
> restaurant and nowhere else

Hmmm. You haven't tried my pizza - bread shortened with extra virgin and
basted with extra virgin when done, but not finished.

Mozarella over it, and anchovies, thinly-sliced mushrooms, tomatoes,
peppers etc., seasoned with a little black pepper and a bit more (real)
grated Parmigiano, back in the oven, then removed long enough for
another basting with olive oil...

> and I absolutely love chinese food,
> especially the prawn and sesamy toasts after a hard day's work. And I
> can eat 6 of them. But don't worry. They don't call me La Puce for
> nothing :o)

> (snip home made pizza's tale)

Hah! Trumped you!

> I don't like home made pizza and I'm 'orrified of them. The dough's
> always rubbish,

Maybe all the home-made pizzas *YOU'VE* tried - I was taught by a really
good cook of the Italian persuasion.

> the tomatoes too sour and sweet. There's never any
> anchovies or a decent olive oil.

Never?

> The peppers are never cooked or
> they're burnt. I always say it's nice, but I lie. Even my sons are sad
> going to a birthday party when it says on the invite "cinema then home
> for playstation and home made pizzas". Poor lads. I usually only eat
> the crust and before you say anything I have some wonderful friends who
> cook wonderfully well, but pizzas is only good in italy or made by an
> italian chef or italian person with years of experience.

Or a good pupil of same...

> Your friend was being polite <g>

He was never that good an actor...

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

La puce

2005-10-26, 10:21 am

Jaques d'Alltrades wrote:
> Hmmm. You haven't tried my pizza - bread shortened with extra virgin and
> basted with extra virgin when done, but not finished.

Do you keep the virgins in your cellar?

> Mozarella over it, and anchovies, thinly-sliced mushrooms, tomatoes,
> peppers etc., seasoned with a little black pepper and a bit more (real)
> grated Parmigiano, back in the oven, then removed long enough for
> another basting with olive oil...

MMMmmmmmm... keep talking ....

> Maybe all the home-made pizzas *YOU'VE* tried - I was taught by a really
> good cook of the Italian persuasion.

Mama mia.

> Never?

Strangely, all the home made pizzas i've tasted are made by my
vegetarians friends, and they get away with saying 'it'll take 2 ticks
to do, just watch'.

> Or a good pupil of same...

Indeed.

> He was never that good an actor...

:o) Obviously he's missed a vocation.

La puce

2005-10-26, 10:21 am

Mike Lyle wrote:

> [..]
>
> Mais absolutely pas! Those Franco-Welshmen were still doing it that
> way last year, I thou of it assure. Tasty, too.

Ha. If they're Welsh, I'll pardon it. Anything and everything Welsh is
ok with me. When I went back a year later to Harlech's local Spar and
the woman at the till greated me like an old friend and asked about the
family, I thought it was quite marvelous for her to remember me.

But then again, once you've met me you're unlikely to forget ;o)

Jaques d'Alltrades

2005-10-26, 3:21 pm

The message <1130329274.483564.72330@z14g2000cwz.googlegroups.com>
from "La puce" <helene@rudlin.co.uk> contains these words:
> Jaques d'Alltrades wrote:

[color=darkred]
> Do you keep the virgins in your cellar?

I'm afraid i haven't got a cellar: it would be an underground
swimming-pool if I did. No, I just have to bite the bullet and keep them
in the bedroom.

[color=darkred]
> MMMmmmmmm... keep talking ....

Try to stop me...

[color=darkred]
> Mama mia.

Mama Julio, Mama Michaelo, Mama oh well, need I go on?

[color=darkred]
> Strangely, all the home made pizzas i've tasted are made by my
> vegetarians friends, and they get away with saying 'it'll take 2 ticks
> to do, just watch'.

Took me flippin' hours - but I made several. Ate one straight out of the
oven, froze a couple and took one to work the next day.

[color=darkred]
> Indeed.

[color=darkred]
> :o) Obviously he's missed a vocation.

Hmmmm. I can think of a few things he *DID* miss.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

Jaques d'Alltrades

2005-10-26, 3:21 pm

The message <1130329500.524514.69160@g47g2000cwa.googlegroups.com>
from "La puce" <helene@rudlin.co.uk> contains these words:

/snip/

> When I went back a year later to Harlech's local Spar and
> the woman at the till greated me like an old friend and asked about the
> family, I thought it was quite marvelous for her to remember me.

Evidently a sparring-partner.

--
Rusty
horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/

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