#83833 - 01/09/10 05:46 PM
Re: Poisson Cru Recipes?
[Re: holte]
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Old Wife
Expert Advisor
Registered: 02/21/03
Posts: 1803
Loc: Burlington, Ontario, Canada
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Aw, that's too bad your hubby got sick. Tell him it's because he doesn't eat anything rare normally--he needs to build up his immune system by doing that! LOL. Did you try saying "bien cuit"? My hubby got all his burgers cooked through that way. Sometimes when you get the runs, you just need the good bacteria put back in (so the acidophilus would help). Did the doctor take a stool sample? I had to do that when we got back from the Dominican Republic years ago and had the runs for weeks. Nothing was wrong with me at that point...I'd just lost the good bacteria I needed.
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#83834 - 01/09/10 05:47 PM
Re: Poisson Cru Recipes?
[Re: Old Wife]
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Old Wife
Expert Advisor
Registered: 02/21/03
Posts: 1803
Loc: Burlington, Ontario, Canada
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By the way, any yogurt with live culture helps, too (I don't remember seeing much yogurt in French Polynesia, though, but I wasn't looking).
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#83835 - 01/09/10 06:31 PM
Re: Poisson Cru Recipes?
[Re: Old Wife]
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Patti.
Expert Advisor
Registered: 03/28/04
Posts: 1925
Loc: Las Vegas, NV
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I always make a point of eating lots of yogurt for a couple weeks before I go out of the country....to help build up my good bacteria. Haven't had any problems since I started doing that. I always used to.
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#83836 - 01/09/10 07:28 PM
Re: Poisson Cru Recipes?
[Re: Patti.]
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holte
Expert Advisor
Registered: 11/19/04
Posts: 1774
Loc: Duluth, Minnesota
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Last year when we were in Huahine, they did have yogurt that specifically did say it had live culture. This year I couldn't find any that said it. I even asked people about it in Super Fare, and they didn't know if the yogurt had the live culture or not.
I bought him several kinds there, but he doesn't like it and didn't take my cure, I feel.
Old Wife, I don't know what we have written down. We had several people give us ideas there to get meat well done, so I'll add this one to the list. It might be the winner.
This was a funny trip in that we had 2 cameras with us, and they both quit working. My watch quit working, but I can tell you that you can travel without a timepiece. Not convenient, but it can be done.
And a child in the seat in front of us on the plane on the way back, kept vomiting. We'd be sympathetic, but she started the trip out by standing on the seat and sticking her tongue out and making rude faces at us. The mother was totally rude, not to us in the beginning, but in general to everyone when the trip started. They had to go on to Paris, so it must have been a real nightmare for them.
But FP trumps any issues, no?
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#83840 - 01/10/10 06:43 AM
Re: Poisson Cru Recipes?
[Re: holte]
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Old Wife
Expert Advisor
Registered: 02/21/03
Posts: 1803
Loc: Burlington, Ontario, Canada
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Yes, FP trumps it all, but you sure didn't have the best luck this time! I'm pretty sure I'd posted bien cuit when someone (maybe you?) asked earlier. It's hard to get food cooked well through when the local cuisine (as it is in many places) emphasizes the rareness of meats, etc. You're usually considered to be a bit of a plebeian if you want your meat cooked past the medium stage in places like that.
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#83851 - 01/10/10 03:59 PM
Re: Poisson Cru Recipes?
[Re: Old Wife]
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Gary & Cath
Senior Advisor
Registered: 04/01/06
Posts: 961
Loc: Wollongong, Australia
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Old Wife, funny you should say that - we always ask for our meat VERY well done and we never have any problems in FP. Upon our return home from our last visit to FP we went out to a local restaurant for our work Xmas party and asked for our steaks to be VERY well done but obviously the chef thought otherwise and it was only medium rare at best!! Needless to say the steaks did not get eaten. I guess sometimes the chefs have their own idea about what very well done is!!
_________________________
What's better than a Pina Colada, sitting on the balcony of an OWB in FP? Nothing!
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#83854 - 01/10/10 05:27 PM
Re: Poisson Cru Recipes?
[Re: Gary & Cath]
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Old Wife
Expert Advisor
Registered: 02/21/03
Posts: 1803
Loc: Burlington, Ontario, Canada
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I think most chefs turn up their noses at well done meat. I've finally convinced my husband (who loved his cooked to shoe leather) to back off to medium or medium well and he agrees it's more flavourful & tender. But it's taken me 30 years to get him to that stage, LOL! Still, we all have our burgers well done because the risk (in our opinion) is too high not to. A friend of mine was made seriously ill (and still has problems with her health) from e. coli in a hamburger she ate.
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#83881 - 01/11/10 07:06 AM
Re: Poisson Cru Recipes?
[Re: Old Wife]
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BarbiJKM
Supreme Advisor
Registered: 02/14/07
Posts: 5337
Loc: Mesa, AZ
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bump
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