tag:blogger.com,1999:blog-1052017092415549374.post824759453895889727..comments2022-11-01T01:57:55.489-07:00Comments on It Takes a Kitchen™: A Trip to France without Leaving the BayMark Jandahttp://www.blogger.com/profile/06824274095651456941noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1052017092415549374.post-52699611285771044802013-02-07T09:22:47.295-08:002013-02-07T09:22:47.295-08:00Thank you so much for reading and enjoying this. ...Thank you so much for reading and enjoying this. Louching... The only drinks that I know that are louched are absinthe, pastis and ouzo. The process is essentially the same for them all, but absinthe does have an entire ceremony about it which only enhances the fun, not the flavor. The process for all three is akin to watching the bubbles in Guinness descend, waves in the ocean, candles flicker - it's all so cool you have to watch. As for how much water...a matter of taste. Origins...absinthe and pastis are VERY francais. Ouzo is Greek. And they are all fairly common in their respective countries and restaurants around the world. Thanks...no I need one and it's only 9am!<br /><br />The gnocchi...I would bet they were boiled briefly, drained then pan-seared. And AMAZING! We will be trying that technique and reporting back. <br /><br />Hope Bora Bora is heavenly! Mark Jandahttps://www.blogger.com/profile/06824274095651456941noreply@blogger.comtag:blogger.com,1999:blog-1052017092415549374.post-22245894840597508372013-02-06T18:49:36.781-08:002013-02-06T18:49:36.781-08:00Hi Mark--I have questions, but I'll start with...Hi Mark--I have questions, but I'll start with a compliment: Your writing style is so unpretentious and straightforward. It's a pleasure to read. And your meals sound gorgeous.<br /><br />Thanks for the info/link on louching. I've never heard of that technique and it's fascinating. Not sure if I'll ever try louched (if that's the expression) drinks since I'm not a fan of the flavor of licorice, but it would be fun to watch a drink be louched. Are drinks such as this commonly served in restaurants/bars, or are they French specialties?<br /><br />And...your gnocchi were pan-seared? Did they also get boiled? I always boil mine and haven't heard of this technique. Intriguing.<br /><br />Thanks! :)<br /><br />mcproco.wordpress.comMarisa Procopiohttp://mcproco.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-1052017092415549374.post-72540019725109384392013-01-25T09:42:16.519-08:002013-01-25T09:42:16.519-08:00We have been on Claude Lane and have dined at Gita...We have been on Claude Lane and have dined at Gitane. Love it. Aside from being a little loud, great food, fantastic bar/bartenders/somaliers, and the overall experience was incredible... all the way down to the secret knot you have to push to enter the bathroom. Jayhttps://www.blogger.com/profile/17225619890225266553noreply@blogger.com