frda – -Translation – Keybot Dictionary

  FrancoFoodie | Nouveau ...  

Show textShow cached sourceOpen source URL	• un brin plus de protéines
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  FrancoFoodie | Detox pr...  

Show textShow cached sourceOpen source URL	4. Incorporer votr choix de légumes. Rectifier l'assaisonnement et mijoter encore 10 à 15 minutes jusqu'à ce que les légumes soient attendris, mais encore un brin croquants sous la dent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	4. Incorporate your choice of vegetables. Rectifiy seasoning and simmer 10-15 minutes more to cook until vegetables are softened but still toothsome.

  FrancoFoodie | Web: Sér...  

Show textShow cached sourceOpen source URL	En plus d’en apprendre un brin sur les vins d’Alsace, vous pouvez participer au concours pour gagner un voyage d’une semaine pour 2 en Alsace incluant vol, visite de vignobles et argent de poche. Suffit de répondre à l’indice de la semaine.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	While you may learn more about these famous French wines along the way, take advantage of the opportunity to enter the contest attached to the series, for your chance to win a one-week trip for 2 to Alsace including airfare, vineyard visits and travel money. To enter, you simply answer the week’s quizz question.

  FrancoFoodie | Nouveaut...  

Show textShow cached sourceOpen source URL	Par contre, si vous êtes un habitué de FrancoFoodie, alors vous savez que je présente peu de nouveaux produits, à moins de les inclure dans une de mes recettes et, alors là, je vous en jase un brin. Bien sûr, côté livre, je suis plus bavarde puisque c’est la niche de ce blogue.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	However, if you are familiar with FrancoFoodie, then you know I don’t feature new products much, except for the occasional aside when presenting a new recipe where I use the product. Or book reviews, of course, but that’s my niche.

  FrancoFoodie | Glenfidd...  

Show textShow cached sourceOpen source URL	• Avis aux collectionneurs, une édition spéciale «Snow Phoenix» sera bientôt mise en vente au Canada: ce scotch provient de chais dont les toits se sont effondrés sous le poids de la neige l’an dernier, alors que l’Écosse connaissait l’une des pires accumulations de son histoire. Pour avoir fait un brin de recherche, les critiques l’encensent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	• Collectors be warned, a special edition of “Snow Phoenix” scotch will soon be sold in Canada. This scotch comes from barrels buried in snow last year, as the roofs from a few Glenfiddich warehouses caved in due to a very snowy Scottish winter. (A bit of research revealed some positive early reviews from experts.)

  FrancoFoodie | Adresses...  

Show textShow cached sourceOpen source URL	J’aime les hôtels avec de l’âme ET un brin de luxe. Il n’existe probablement pas d’hôtel plus hipster à Toronto que le Drake, mais celui-ci était complet. Aussi, lors de mon dernier séjour à Toronto, j’ai jeté mon dévolu sur un hôtel avec la combo âme-luxe et un prix à l’avenant puisque je paye de ma poche.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	I like hotels with soul AND a side of luxury. There’s probably no hipsterer (is that a word?) hotel in Toronto than the Drake, but it was booked solid. So on my last visit to the Queen City, I chose a hotel that has a bit of both yet remains kind on the pocketbook since I pay from my own pocket. Here’s looking at you, Ocho.

  FrancoFoodie | Classiqu...  

Show textShow cached sourceOpen source URL	Vous pouvez ajouter d’autres légumes, mais je suis un brin puriste dans l’âme, alors quelques câpres, des olives noires et de l’oignon rouge me suffisent.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	The trick here is to spread the large-diced tomatoes all over the bread and leaving them to imbibe the bread below in juicy goodness.

  FrancoFoodie | Écoles :...  

Show textShow cached sourceOpen source URL	La mecca (un brin coûteuse) pour les ingrédients fins japonais: Épicerie Miyamoto, 382, rue Victoria, Montréal/Westmount, (514) 481-1952
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	The mecca for Japanese ingredients, although pricey: Miyamoto Grocery, 382 Victoria Street, Montreal/Westmount, 514-481-1952

  FrancoFoodie | Agrotour...  

Show textShow cached sourceOpen source URL	À côté, la crèmerie-bonbonnerie Les Trésors de l’Île, célèbre pour son décor vintage, a perdu un brin de son attrait depuis que les proprios ont vendu et emporté leur bataclan d’un autre temps. Mais c’était quand même charmant de regarder fiston remplir son petit sac brun, comme je faisais gamine.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Expect kids to drag you next door to Les Trésors de l’Île, a candy shop that has lost most of its celebrated décor when the previous owners sold the premises but kept their vintage treasures. That said, kiddo went crazy at the thought of filling up his little brown bag, much like I did as a child. It’s worth noting that kids are allowed to make their own cotton candy on the premises…!

  FrancoFoodie | Adresses...  

Show textShow cached sourceOpen source URL	Le menu propose 7 choix au total, ce qui est à la fois peu et l’embarras du choix, puisque nous voici loin des assiettes brunchs copiés-collés de l’œuferie du coin. C’est frais, c’est goûteux, c’est un brin dépaysant… et c’est tant mieux.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	In all, the menu offers 7 main dishes to choose from, a limited but distinctive choice far removed from the copy-paste menu of so many breakfast joints. Everything we tried was fresh, tasty, somewhat unfamiliar and satisfying at the same time. Although BarBounya only started serving brunch a few weeks back, the place was almost full when we visited.

  FrancoFoodie | Soupe à ...  

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Monsieur ayant acheté une dinde et non un jambon pour Pâques — la Vie la vie quand on vit avec un Africain qui n’a pas ses repères québécois — j’ai dû montrer un brin d’invention pour venir à bout des restants.

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Easter (okay, Income Tax season) has kept me away from this blog for the last ten days. Which doesn’t mean I wasn’t cooking, just that my family enjoyed a run of everything-goes-cooking for the past week. Since Monsieur bought a turkey and not a ham for Easter — this African boy hasn’t got his Québécois instincts honed, shall we say —, I had to show a hint of invention to use up the leftovers. ENTER this soupy stew that also allowed me to empty a few back drawers.

  FrancoFoodie | Adresses...  

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Le lit avait l’air confortable, la rue Spadina invitante, le personnel prêt à faire le party: mais je m’ennuyais sérieusement de mon fiston retenu par l’école et j’ai téléphoné Porter pour changer mon billet de retour le soir même. Traduction: Je n’ai jamais «dormi» à l’Ocho. Si vous pensez que je suis un brin tête folle, vous pourriez créer une société d’atomes crochus avec mon chum, il est 100 % d’accord.

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The bed looked comfortable, Spadina beckoned and hotel personnel had that party look: still I missed my son who was supposed to accompany me but was kept back because of school. And so I found myself calling up Porter and asking for my return ticket to be moved ahead to end-of-evening. So I never actually “slept” at the Ocho. If you’re thinking I have airhead tendencies, Monsieur and you should start a mutual condemnation society, he would agree 100%.

  FrancoFoodie | Resto: U...  

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Bon enfant, intense et un brin rebelle, il a installé son chariot de service à la porte de la salle des délibérations, pour y monter son dessert afin de s’assurer que celui-ci survive, intact, le voyage jusqu’aux juges.

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The year is 2006, which makes me feel darn old just thinking about it. I have the pleasure of coordinating part of the Toqués de Natrel chef competition in the kitchens of Montreal’s Tourism Institute (ITHQ). A rising young chef with a then-new restaurant called Chez L’Épicier, Laurent Godbout has brought his A-game: a deconstructed dessert which was quite innovative for the times. Good-natured, casually intense and a tad rebellious, he has installed a serving cart right next door to the jury room so he can put together his dessert, fearing that the trip from the kitchen to the jury might topple his elaborate construction. (In high-level food competitions, chefs need to plan dishes that can safely cross the whole premises or risk losing precious points.)

  FrancoFoodie | Livres: ...  

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Voyez-vous, je m’étais jurée de ne bosser sur aucun livre cette année. Pour faire une histoire courte, j’avais besoin de renflouer les coffres un brin, parce que si l’édition est affaire de passion, c’est tout sauf les gros sous.

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More often than not, our body’s ability to maintain its natural weight is impeded by the fact many of us eat our emotions. We eat, uncontrollably or not, to a lesser or greater extent, whenever we are tired, stressed, sad, angry, etc. And we do so mostly at night, when we come back from work and the day’s pressures weigh us down. Rather than deal with the emotion(s) trying to talk to us, we numb them with food.

  FrancoFoodie | Poulet a...  

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Oui, le ton sympathique devient un brin répétitif (dac, on a compris, vous aimez le gras, le sel et l’alcool, euh prochain sujet ?), mais ça demeure rafraîchissant et très personnel, dans le ton confidence des nouveaux livres à la Momofuku.

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Honestly, I have no regrets. The book is quite entertaining, although it can wander into repetitive territory (okay, I get it, you like fat, salt and booze, can we move on maybe?), but it remains refreshing and personal with a confessional tone in the popular vein of Momofuku. Without comparing apples with oranges—or celebs with chefs— the approach reminds a little of the cocktail-and-canape feeling of Canal House Cooking, one of my 2010 faves.

  FrancoFoodie | Adresses...  

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Nous voilà bien loin du look BCBG de la Maison Christian Faure dans le Vieux-Montréal. Ici la déco est minimaliste et les lieux un brin exigüs. Mais dès que les arômes de chocolat, de café, de noix rôties et de sucre chaud assaillent vos narines, vous savez déjà que, derrière les vitrines embuées, vous attendent des pâtisseries maison authentiques et préparées avec

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Walking into La Cornetteria with its graffiti façade is like stepping into a bit of a time warp. We’re worlds away from the fancy digs of Old-Montreal’s Maison Christian Faure. Here, the décor is low-key and the premises even a little cramped. But the greeting aromas of chocolate, coffee, toasted nuts and hot sugar foretell the authenticity of the handful of lovingly-prepared pastries in their chilled showcase.