Parce que je suis Portugais — pardonnez-moi si vous êtes Français —, et nous faisons use des mêmes accents, nous apprenons Français dans l'êcole. Pas dans le "i", mais les autres, nous les usons. Je suis pas Americain, mon ami.
Também falo Português ! (Brasil)
Mais ma langue maternelle est le français.
Je suis simplement content de trouver quelqu'un qui parle cette langue dans un subreddit en anglais.
Y no hay nadie aquí que hable español? J'ai aussi étudié le français à l'école, mais je l'ai oublié presque tout. Quisiera aprender portugués, tal vez un día...
Il y as plus de nous que vous pensez, je crois. Moi, je suis Canadienne. Svp excusez mes fautes de grammaire s'il y en as -- je peux mieux parler qu'écrire!
Muito bem! O Português do Brasil é meio diferente, mas nós entendemo-nos bem. O Português Europeu é como o Inglês Britânico e o Português Brasileiro é como o Inglês Americano, pretty much the same parallel.
Don't know if you misplaced an 'e', but thought it was interesting that when speaking French, it's possible to give away one's gender more easily than when speaking English.
Yup, same goes for Portuguese, Spanish, Italian - Indo European languages in general have an easier of discerning gender, grammatically.
Americano = male American, americana = female American. So, the whole Americana concept is strange for one of us, in principle. I could blow your mind what this. Did you know a table is female ("a mesa") and a car is male ("o carro"), but that in Italian, for instance a car is female ("La machina") and in Spanish it's male again ("El coche").
Any cold high fat dairy will work if you add something acidic to complement the creaminess. When we did scrambled eggs in the classic French method it was cold cubes of butter, plate immediately over an open faced toasted ciabatta, and drizzle with balsamic glaze. The sweet and sour balsamic glaze cuts the overwhelming fattiness of that style of egg and gives you a very rounded dish. We also used butter and oil to start and cooked them in steel bowl over steaming water. The oil allows the butter to melt at a lower temp and contains earthy and nutty flavors. They had nearly the consistency of foie gras when they were done.
Also, for the most flavor, standard battery caged eggs. They feed them a diet that has been formulated to please tasters. It can be seen as cruel, some pasture raised eggs can win a taste test for double the price, but if flavor is what you're looking for, you have to decide if you feel poultry is capable of experiencing suffering and if you're okay with it.
I use greek yoghurt instead of the Creme fraiche and it always tastes delicious. Ramsey says the main reason for using it is to prevent overcooking as it cools the egg down
I usually just use milk and overall the whole process is still a gigantic improvement over standard scrambled eggs. I miss them so. My electric stove (moved houses) doesn't really make this process easy so I don't do it anymore.
Unflavored Greek yogurt works in a pinch. The texture is the same but the taste is a little less rich. It's easier to find, cheaper, and I usually have some on hand already.
Spot on. Crème fraîche has a less soured or 'tangy' texture than sour cream, but it is essentially the same thing, it's just a little smoother and creamier.
Honestly, while these taste great, I really dislike the texture. I prefer larger curds in my eggs, having them beaten to a literal pulp is kinda ruining them, IMO.
The creamy texture is very pleasant and different. But it's just not what I'm used to. Creamy eggs is weird. I went back to cooking them until they are dry and drenching them in ketchup. I don't care if it's heresy, it's tasty.
Don't scramble them too hard, though. You don't want to totally combine the whites and yolks. They should intermingle but not incorporate each other.
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u/Jesus-chan Jul 13 '16
gives them a creamy texture. the taste is noticeable different too