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Bemorepanda decided to collect some memes, so to laugh together.

1.Everyone be like

2.The end is near

3.You’re down

4.Sad life

5.Instagram is down

6.Let me in

7.This is everybody

8.One day

9.Complicated

10.The Boss

11.Log in on instagram 

12.What to do

13.My time now

14.Twitter

15.Hello there

16.Whatsapp down

17.Reddit

18.Why so sad

19.Calm down

20.Making memes

21.So dangerous 

22.A lifetime

23.Crying 

24.Let’s cry

25.Behind the scene

The fact that the French are reputed to be gourmets has probably been heard by many. In France, people's interest in delicious food is considered completely natural and perhaps even ahead of their love interest, in which, by world recognition, the French have no equal.

 

What defines French cuisine?

 

Naturally, in France, oysters are the most common dish. Connoisseurs consider these mollusks the most exquisite food. Oysters are grown in particular plantations with seawater, where the salt content is low, or they are caught in the tidal zone, near the mouth of the rivers. French flat types of oysters are called belon, marine, and Arcachon. 

 

They sell oysters by weight from September to October. When buying oysters, you must ensure their shells are tightly closed; if the shell is open, the mollusk is dead. There is a special knife for opening oysters. After opening the shell, you need to squeeze lemon juice and take it out of the shell. 

 

When preparing many dishes, the French put a small bunch of herbs in the pan, which gives the words a unique French flavor. It is called "bouquet garni" and consists of parsley, savory, and bay leaf. Before serving, the beam is removed. It is impossible to keep silent about the chic desserts, which the French undoubtedly know. This is cherry clafoutis pie, delicious Tarte Tatin - open fruit cakes, and of course, the famous creme brulee - cream baked with caramel crust - the king and master of all desserts.

 

What are the secret ingredients French chefs use?

 

Despite regional differences (and the cuisine of Provence and the cuisine of Burgundy differ significantly), a characteristic feature of the national French cuisine is the abundance of vegetables and root crops. Potatoes, green beans, varieties of onions, spinach, cabbage of multiple types, tomatoes, eggplants, celery, parsley, and salads are used for preparing snacks, first and second courses, and side dishes. Compared to other European countries, French cooking uses fewer dairy products. The exception is cheeses, famous all over the world. A dish with cheeses and a green salad are always served before dessert.

 

France produces at least 500 varieties of cheese. Almost every French village knows its unique recipe for making cheese. Among them are Roquefort, Gruyere, Camembert, etc. Omelets and cheese souffle are typical for the French table, which is cooked with seasonings and fillings: ham, mushrooms, and herbs. The quality and characteristics inherent in each product must be preserved. 

 

Of the first courses, leek puree soup with potatoes and onion soup seasoned with cheese is very favorite. Provencal thick fish soup bouillabaisse is also widely known. French chefs use various meat products: veal, beef, lamb, poultry, and game. Dishes from the sea and freshwater fish are trendy: cod, halibut, pike, carp, and seafood such as oysters, shrimps, lobsters, and scallops. The French are considered the inventors of sauces. In their preparation and invention of new recipes, you will not find their equals worldwide.

 

French cuisine – famous dishes

 

Describing French cuisine is a thankless task. Long considered one of the best in the world, it absorbed many peoples' culinary traditions and became a source of inspiration for followers from different countries. Suffice it to say that the names of several French dishes, wines, sauces, and the methods of processing and cooking products have entered many languages ​​​​and are understandable without translation. France is considered the birthplace of almost half of the most popular dishes and drinks in Europe, and many of its "works" have long become "their own" in the cuisines of other European nations, in some cases turning into world-famous trademarks (suffice it to recall mayonnaise, fricassee, champagne or cognac ).

 

Salmon En Papillote

 

Salmon, along with fried fennel, half-boiled potatoes, shallots, herbs, a piece of butter, and a small amount of white wine, is sealed “en papillote,” that is, in a parchment roll, and baked until the fish becomes tender. Each serving is served directly in the package. There are some advantages to this baking method: ease of preparation, clean dishes, fish and vegetables steamed with aromatic additives, which are very tasty, juicy, and healthy. Serve the packages sealed so that each guest opens their portion and enjoys the incredible aroma. And next to the table put a tapenade of olives. It complements the taste of salmon nicely.

 

Ingredients for the recipe:

Salmon

• 1 st. l. rapeseed oil, one fennel root, cut into 0.5 cm thick slices
• Two potatoes, peeled and cut into 0.3 cm thick slices
• Four skinless salmon fillets, 140g each
• 1/4 st. white wine
• 2 tbsp. butter
• 1 tbsp minced fresh tarragon, 1/4 shallot, minced

 

Tapenade

• 1 st. pitted manzanilla olives, rinsed, dried, and finely chopped
• 1 st. l. capers, rinse, pat dry, and finely chop
• One anchovy, minced
• One garlic clove, minced
• 1/4 st. olive oil
• 2 tsp lemon juice
• 1 tsp honey
• 1 st. l. chopped fresh parsley

 

Recipe preparation:

 

Prepare salmon: Preheat oven to 150°C. Bring salted water to a boil in a saucepan. Place a skillet over moderately high heat and add vegetable oil. Sprinkle the fennel with salt and black pepper. Once the oil is hot, add the fennel and fry on one side until golden brown, 2 to 3 minutes.

Meanwhile, boil the potato slices in water for 3 minutes, then drain. Cut out four pieces of parchment paper in the shape of a large heart, then fold them in half. Lift one side of each parchment heart, place some fennel in the center of the bottom half, then top with potatoes and salmon. Top each piece of salmon with a quarter of the white wine, butter, tarragon, and shallots: salt and pepper. Start closing the rolls of parchment, crimping the edges in small folds, so they are all tightly sealed. Place them on a baking sheet and bake in the oven for 15-18 minutes, depending on how you want them to be.

 

Make the tapenade: While the salmon is in the oven, toss the olives, capers, anchovies, and garlic in a bowl. Add olive oil, lemon juice, and honey and mix until smooth. Sprinkle the tapenade with chopped parsley. Open the packages with fish on the table and put a spoonful of tapenades in each serving.

 

Quiche Lorraine

 

Quiche is an open pastry pie filled with cheese, cream, eggs, and milk. It isn't easy to disagree with such a formulation of the question. We can only add that this dish is most likely of French origin, although some consider it English. In any case, perhaps the most famous variant of quiche in the world, Loraine quiche, comes from the French Lorraine, which is where the name, as you can see, comes from.

 

Ingredients:

 

For the dough

 

• Flour, 125g
• Salt, 1/2 teaspoon
• Butter, 100g
• Icy water, 3 tbsp. spoons

 

For filling

 

• Bacon, 6-12 pieces, to taste
• Eggs, four pcs.
• Heavy cream, 1 cup
• Milk, 1 cup
• Swiss cheese, 150g
• Onion, or shallot, a little (optional)
• Salt, 1/2 teaspoon
• Nutmeg, a little

 

Recipe preparation:

 

We make shortbread dough - add finely chopped butter cubes to the sifted and salted flour.

Then mix so that it turns out as homogeneous as possible, although you can’t do without lumps.

Then add ice water one tablespoon at a time and stir constantly. It is best to put a bowl of dough on ice in addition.

We interfere until a homogeneous mass is formed, from which we sculpt a ball and send it to the refrigerator for at least an hour.

Meanwhile, fry the bacon.

We cut the bacon into smaller pieces, do the same with the onion, and rub the cheese. Cheese is needed like Emmental or Gruyère.

We put good eggs in a bowl.

Add cream, milk, salt, and nutmeg. We mix.

Stir in the grated cheese as well.

When the dough is ready, roll it out and place it in a mold smeared with butter.

Spread the bacon and onion evenly on the bottom.

Then gently pour in the cream cheese mixture.

We cook for 15 minutes at 220 C, after which we reduce the heat to 160 C and cook for another 35 minutes.

Let stand 10 minutes before serving.

 

Potatoes Dauphinoise

 

If you love potatoes, why not spruce up your "potato menu" with a good old French recipe. We offer to cook potatoes "dauphine" or potatoes "a la dauphinoise."

 

Ingredients:

 

• 500 g potatoes
• One egg
• One glass of milk
• 200 g grated cheddar cheese
• 45 g butter
• 1/2 teaspoon salt
• a pinch of black pepper
• a pinch of nutmeg
• One garlic clove

 

Cooking:

 

Peel the potatoes and cut them into thin slices. Salt and pepper to taste, and add nutmeg and half of the grated cheese. Mix everything. Pour the milk into the potatoes and crack the egg. Mix well. Rub a dish for baking potatoes with garlic and brush with oil. Put the potato mixture in it, and sprinkle the remaining cheese on top. Cut the butter into small pieces and place it on top. Put the dishes with potatoes in a preheated oven for about 40 minutes. The word is ready when the potatoes become soft and a golden crust appears on top.

 

Bouillabaisse

 

When the Marseille fishers cooked soup from the remains of an unsold catch in the evening, they did not suspect that in the future, this dish would become a delicacy that would be served in the best French restaurants. The first Marseille bouillabaisse was made from pieces of dry bread, small fish, shrimp, squid, and shellfish, and now lobsters and expensive fish are added to this soup, so the cost of a bowl of soup sometimes reaches 200 euros. According to the French legend, the goddess of love and beauty, Aphrodite, was engaged in the preparation of bouillabaisse. She fed her husband Hephaestus with it because she was born from sea foam and the sea element was almost native to her. However, let's go down from Mount Olympus and go to the kitchen to understand how to cook bouillabaisse at home.

 

So, if you follow the recommendations of experienced chefs, to prepare a classic bouillabaisse, you will need:

 

• 2 kg of any medium-sized sea fish and some vegetables - fennel bulb
• Three tomatoes
• Three garlic cloves
• Two leeks
• Two heads of onion
• Three celery stalks

 

From spices, take a bouquet garni, which includes parsley, bay leaf, thyme, basil, rosemary, tarragon, sea salt, and olive oil will also come in handy.

 

Cooking method:

 

Finely chop the celery, the whole leek, one clove of garlic, and one onion. Fry, constantly stirring, vegetables in 7 tbsp. l. olive oil. Rinse the fish, clean it from the insides, remove the tails, heads, and fins, and place it in the pan with the roasting vegetables. Add water, so it is above the level of the fish trimmings, and then simmer for 20 minutes. Pour boiling water over the tomatoes, remove the skin from them and grind the pulp into a puree. Finely chop the fennel, one more onion, and two cloves of garlic, and fry the vegetables in a pan in a small amount of oil. Add chopped tomato pulp to vegetables. Strain the cooled fish broth, remove the heads, and wipe the vegetable grounds through a sieve. Pour the broth into the fried vegetables, mix with the mashed vegetables from the broth, salt, and add seasonings. Put the pieces of chopped fish into the broth and cook it until soft. Serve the broth separately - with a toasted baguette and Provence garlic rui sauce, which you can cook yourself. The fish is laid out on a plate, and everyone adds it to the broth on their own.

Hosting a party can be extremely beautiful, but also very demanding, because every detail matters. However, after you have established the intention of the party, you have made the guest list and you have thought about how you will decorate the house, the biggest challenge will remain the realization of the snacks and their aesthetics. It is very difficult to cook so as to please everyone. No matter how many dishes you have, guests seem to pay the most attention to appetizer platters. Thus, in order not to fail, it is advisable to go for variety: a little of all.

 

Organizing a children's birthday party or just a plate prepared for your child at home, is an important event and every detail must be perfect. But you don't have to be a chef at a five-star restaurant to amaze your child and guests with a balanced meal that is fun at the same time. You can simply opt for your little one's favorite vegetables and combine them with interesting decorations.

 

The first time it is extremely important to know what are the culinary preferences of your guests or your child. There are a few ingredients you can choose without fail, but you need to keep a balance between them. If there are vegetarians on your list, you will definitely want to take this into account and prepare a plate of special appetizers for them.

 

Art party food ideas

 

1.Sushi turtle cake - Food art ideas

 

2.Fruits city - Food art ideas

 

3.Orange reindeer - Food art ideas

 

Aesthetics are extremely important when it comes to a food, especially at a party. People are mostly visual, plating becomes a criterion that makes the difference between a popular snack and a good one. The real appetizer trays are the ones that will be satisfying for both the stomach and the eyes. From this point of view you can choose appetizers with contrasting shapes and colors to attract the eyes of your guests.

 

Cold appetizers are the most common. They are suitable for absolutely any situation and have the role of preparing guests for the tasty dishes that will follow. The most popular cold appetizer ideas are those that combine elements from all five categories mentioned above.

 

4.Palm trees - Food art ideas

 

5.Minion corn - Food art ideas

 

6.Morning breakfast - Food art ideas

 

Generally, the first option when it comes to hot plates includes combinations of pork and chicken. Also, when you want to vary and add a different taste, you can opt for lamb, sheep or rabbit.

 

It is advisable to take into account the mixing of the five types of ingredients in their case as well. In this way you will ensure the appropriate combination of carbohydrates with proteins, you will also have fiber (preferably vegetable) and you will not miss the sauces either.

 

7.A great plate for kids - Food art ideas

 

8.Unusual sandwich - Food art ideas

 

9.Peanuts - Food art ideas

 

In fact, in the case of hot dishes, sauces can make a very big difference in taste and although the star is the same type of meat, through a sauce you can go from one culinary style to another, from one kitchen to another.

 

The decor of the platter proves to be really important, so always remember that a key element is the aesthetics of the platter served.

 

10.Who’s the fairest? - Food art ideas

 

11.Walle plate - Food art ideas

 

12.Frida fans - Food art ideas

 

13.Mike Wazowski - Food art ideas

 

14.Great idea for kids - Food art ideas

 

15.Strawberry city - Food art ideas

 

16.A cute taxi for a boy - Food art ideas

 

17.Morning pancake with fruits - Food art ideas

 

18.Pancake girl - Food art ideas

 

19.Spongebob - Food art ideas

 

20.Panda rice - Food art ideas

 

21.Bunny - Food art ideas

 

22.Autumn plate decoration - Food art ideas

 

23.Soup with rice - Food art ideas

 

24.Brave - Food art ideas

 

25.Apple crab - Food art ideas

 

26.Luca plate - Food art ideas

 

27.Winnie pooh - Food art ideas

 

28.Pepa Pig - Food art ideas

 

29.Cute squirrel - Food art ideas

 

30.Owl - Food art ideas