tag:blogger.com,1999:blog-7297241541767981823.post636496272342631636..comments2023-09-29T15:45:37.354+02:00Comments on Wishing I were in France: Rilettes de Toursladybirdhttp://www.blogger.com/profile/05690656561242165157noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7297241541767981823.post-7791832683669683462010-01-25T00:06:22.223+01:002010-01-25T00:06:22.223+01:00Wow, 12 comments? Martine, don't tell anyone b...Wow, 12 comments? Martine, don't tell anyone but I don't know how it happened; when I came back home, the rillettes jar was in my suitcase. "Someone" must have put it there by mistake. Maybe the security agent got confused. Joke aside, if a product is canned, already cooked... it is OK. They don't like raw fruits and vegetable and cheese.Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-57399048312670416902010-01-24T20:04:09.873+01:002010-01-24T20:04:09.873+01:00Of course no offense, there would be no reason, Ma...Of course no offense, there would be no reason, Martine. I know what you mean. That's why I often cook the rillons I buy at the market. I've actually never been served rillons in a restaurant. I once asked <i>la charcutière</i> how they were eaten, and she said just cold, sliced, with bread, cornichons, and wine.<br /><br />I used to make rillettes once in a while in California. Here in Saint-Aignan, I don't feel the need to make my own, because they are ubiquitous and good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-16093340798937277672010-01-24T17:38:54.799+01:002010-01-24T17:38:54.799+01:00Martine, rillettes as such are not commonly availa...Martine, rillettes as such are not commonly available like they are in France, but we do have some similar products with local or regional variations.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-55706951281387375502010-01-24T14:38:56.781+01:002010-01-24T14:38:56.781+01:00Ken, Of course, I didn't mean to offend you .....Ken, Of course, I didn't mean to offend you ... Nor the rillons you've made before, which unfortunately I've never tasted ! The rillons I bought at some local market, were just too tough and greasy and not very nice. Do you forgive me? :((ladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-69501499557362669002010-01-24T14:26:52.855+01:002010-01-24T14:26:52.855+01:00Martine, good rillons — like the ones I made a yea...Martine, good rillons — like the ones I made a year or two ago! LOL — are not tough at all. The big rillons you can buy here in the Loire Valley, in my humble opinion, need to be cooked a little more after you buy them. Cook them with lentilles, for example, or other dried beans. Or greens. If you want to eat them cold, slice the meat very thin and enjoy it on bread with cornichons.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-16319176100304826362010-01-24T14:07:05.817+01:002010-01-24T14:07:05.817+01:00Hi Jean, Just curious... can you get rilettes in t...Hi Jean, Just curious... can you get rilettes in the UK or do you have to depend on your trips to France to buy this specialty?ladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-6091842890283805562010-01-24T11:14:51.618+01:002010-01-24T11:14:51.618+01:00We love rillettes and always bring some back to En...We love rillettes and always bring some back to England after a holiday. Our French teacher (who originates from Lyon) always puts them on her little shopping list, too.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-76149914056255592842010-01-24T10:04:18.265+01:002010-01-24T10:04:18.265+01:00Carolyn, Rillons are a specialty of Touraine too, ...Carolyn, Rillons are a specialty of Touraine too, but as Ken explains there is a difference. Personally I prefer the rilettes as rillons can be a bit tough :)<br /><br />Ken, I remember you posting a recipe for rilettes de lapin. They looked delicious.<br /><br />Nadege, Are you allowed to bring fresh food into the US or did you 'smuggle' them in?<br /><br />Sue, Ken recently posted about making rabbit rilettes. Maybe you could use his recipe.<br /><br />Susan, In French there is an expression "Les grands esprits se rencontrent" ... We must be on the same wavelength :)ladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-9773677411748651322010-01-24T09:03:25.630+01:002010-01-24T09:03:25.630+01:00Blimey! Are you psychic or something? I made my ...Blimey! Are you psychic or something? I made my version of Rillettes de Tours yesterday!Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-81427436852837524962010-01-24T00:28:06.639+01:002010-01-24T00:28:06.639+01:00Absolutely love rillettes. They are unknown in Aus...Absolutely love rillettes. They are unknown in Australia. Might have to have a go making some. I think Ken B put up a recipe not too long ago. mmm<br />SueAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-56274914028999800412010-01-23T20:57:53.369+01:002010-01-23T20:57:53.369+01:00I brought back a pot de rillettes made by my siste...I brought back a pot de rillettes made by my sister and her husband.<br />It was delicious and I love them, with cornichons. We can find them in the States at Whole Foods.Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-58264034861009640212010-01-23T18:48:21.923+01:002010-01-23T18:48:21.923+01:00I think rillons and rillettes are basically the sa...I think rillons and rillettes are basically the same thing. The rillettes might be cooked longer, so that the meat really falls apart into thin shreds. Rillettes made with white wine from Vouvray are especially good. They are actually easy to make, as are rillons. You just need good pork and a lot of time. The effort is worth it. And don't forget the cornichons with that tartine de rillettes and a glass of Vouvray or Touraine Sauvignon.<br /><br />Maintenant j'ai faim.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-7297241541767981823.post-67604167930856907132010-01-23T15:15:50.511+01:002010-01-23T15:15:50.511+01:00Yes we do, and the best we've had were in a ba...Yes we do, and the best we've had were in a backyard near St Aignan.<br /><br />We also had award-winning ones near La Ferte Bernard, and they were delicious too, but those might have been rillons. Aren't they the same thing, just different size chunks?Carolynnoreply@blogger.com