Food tour Lille - Food specialties’s North of France (Road of the beer Part 01) скачать в хорошем качестве

Food tour Lille - Food specialties’s North of France (Road of the beer Part 01)

subscribe here: ‪@TheFoodyFrog‬ I love beer, but I don’t know much about it. So let’s discover it in the beer country Belgium and the local food specialties. To make this adventure more fun, I hitchhike, I don't have any internet assistance, I can only rely on local people and if I don’t respect it I give 5 euros to a charity. Come with me in my adventure, and be ready to be hungry. Charity collect: https://donner.actioncontrelafaim.org... Part 01/03 of my journey on the Road of the Beer In this episode, I discovered french beers, maroilles pie, sugar cake, french fries, the welsh, carbonnade flamande, the waffle Adresses *Friterie Meunier - French fries (city: Lille - France)* *Le Georges V - Lunch* (city: Lille - France) *Meert - French Waffle* (city: Lille - France) Follow me on social media: IG: thefoodyfrog https://www.instagram.com/thefoodyfro... Tiktok: thefoodyfrog   / thefoodyfrog   Linkedin: Baptiste Rome [  / baptiste-romé-2635036a  ](  / baptiste-rom%c3%a9-2635036a  ) The Welsh (source wiki) Welsh, also known as Welsh rabbit or Welsh rarebit, is a dish of Welsh origin, made with melted cheddar (originally, Chester was used). It is traditionally served on a slice of toasted bread and baked. In France, Welsh is typically served in the brasseries of the Côte d'Opale (and generally in the Nord and Pas-de-Calais regions), where it is now well-established in the regional culture. History The origin of Welsh on the Côte d'Opale is not clearly defined. The most accurate theory suggests that the dish was imported by a Welsh garrison stationed in Baincthun, near Boulogne-sur-Mer, during the siege of Boulogne in 1544 by Henry VIII. Composition and Variations In the traditional recipe, beer is poured into a saucepan, brought to a boil, and then melted cheddar or Chester is added. A slice of pre-toasted bread, spread with whole grain mustard and topped with ham, is placed in a small dish. The whole thing is covered with the cheese-beer mixture. The dish is then placed in a high-temperature salamander for five minutes to gratinate and give it a beautiful golden color. There are many variations of the Welsh recipe. In some of them, ingredients such as beer or ham do not appear. In others, ingredients like béchamel sauce or bacon are added. Worcestershire sauce and Espelette pepper are often used as seasonings. The French recipe for Welsh differs from the original recipe: it is often more substantial and has a pronounced orange color, unlike the British version. Etymology The name "Welsh rabbit" originally referred to this dish as a low-quality substitute for rabbit meat. In the 17th and 18th centuries, it was common to label imitations, substitutes, and other products of inferior quality as "Welsh." The name has persisted, sometimes derived as "Welsh rarebit." In Wales, the dish is called in Welsh: "caws-wedi-pobi," which means "baked cheese." In several continental European countries, it is usually called a "ramekin" or "Käseschnitte."