french

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic.

There exists a bastard cuisine that is too often assumed to be real French cooking.

Never doubt the courage of the French. They were the ones who discovered that snails are edible.

Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.

On this matter I'm inclined to agree with the French, who gaze upon any personal dietary prohibition as bad manners.

If anyone does not have three minutes in his life to make an omelette, then life is not worth living.

My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it.There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.

Almost anything is edible with a dab of French mustard on it.

A lie travels round the world while truth is putting her boots on.

Let me put it this way. Canada is not so much a country as a holding tank filled with the disgruntled progeny of defeated peoples.

Go to the theater, to museums, and to concerts as often as possible; it gives you a healthy glow.

{...]I began to feel tears of frustration build up in my eyes, yearning to free themselves from their glandular prisons.

Back in New York I took full advantage of my status as a native speaker. I ran my mouth to shop clerks and listened in on private conversations, realising I__ gone an entire month without hearing anyone complaint that they were __tressed out_.

To pronounce French properly you must have within you a deep antipathy, not to say scorn, for some of the most sacred of the Anglo-Saxon prejudices.

The true structure of the Welsh grammar will be revealed only when we look at sentences slightly more complicated than its basic VSO pattern. Welsh is no different from the rest of the world: it does involve an extra step, but even that isn't all that unusual. Welsh is like Shakespearean English on acid: the verb always - not just in questions - moves to the beginning. Alternatively, it can be viewed as taking the French grammar a step further. While the verb stops at tense in French, it moves further in Welsh to a position that traditional grammarians call the complementizer (don't ask).

It was the French of the Normans that, grafting itself onto the barbaric Saxon tongue, gave it its most magnificent blossoming. And, in these new countries, where both English and French are intertwined again, it is as if English were bathing itself in the fountain of its own youth, and as if French were remembering the buried treasures it had thought forgotten.

Adam was charming and spoke perfect French. Like many anglophones in Montréal, he actually spoke French better than we did. They knew exactly which verbs to use in the same way that people knew which utensils to use while eating at a fancy dinner. It was very proper because they learned it from books. They didn__ know slang or how to curse. They didn__ know how to do anything other than be proper and reserved. It was state-sponsored, dry-clean-only French.

Language is the source of misunderstandings.