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12737. judithathome - 12/15/2004 11:52:01 PM sorry.... 12738. Magoseph - 12/16/2004 12:58:48 AM Ali, la fougasse est un peu escagacée (comme on dit dans le midi), ausi plutôt rassie mais très bonne quand même. On l'a déjà mangée et maintenant Flexy s'apprête à allumer un des cigares cubains que Jeannot lui a envoyés, juste pour l'odeur, dit-il--il ne fume pas. J'ai immediatement envoyé les chocolats à mes fils de peur de les manger tous.
12739. Magoseph - 12/16/2004 12:59:31 AM Excuse my French, folks! 12740. TheWizardOfWhimsy - 12/16/2004 3:23:07 AM No excuses necessary -- I'm duly impressed, le big time! 12741. thoughtful - 12/16/2004 3:54:11 PM mags, qu'est-ce que c'est, "escagacée" et "rassie"?
Je comprende tout le reste. 12742. PsychProf - 12/16/2004 4:33:29 PM I have added permanent large letter links to The Mote on the RI index page as well as all thread pages. 12743. PsychProf - 12/16/2004 4:34:11 PM Damn....I am busy and keep placing posts in the wrong place. Sorry. 12744. alistairconnor - 12/16/2004 4:41:52 PM "rassie" is stale...
"escagacée" is Suthun dialect, I won't touch it. 12745. Magoseph - 12/16/2004 4:43:15 PM In the context I used the first term, it means the fougasse was a little damaged. As for the second term, it means the fougasse was stale. I'm not certain that I spelled that one correctly since we say pain rassis for stale bread.
On my way to the hairdresser now, I'll see you later, thoughtful. 12746. Max Macks - 12/16/2004 9:29:03 PM re.12738--no comprehende
12748. Ms. No - 12/16/2004 9:52:25 PM Gah, wrong thread. Post moved to Mote Matters 12749. PelleNilsson - 12/16/2004 10:11:47 PM What is fougasse in the first place? 12750. thoughtful - 12/16/2004 10:43:13 PM Some call it a french version of foccacia bread. Baked with herbs.
But this description makes it sound a lot more like 'hard tack' to me.
See description here 12751. Marc-Albert - 12/16/2004 11:13:09 PM That's not at all like the common fougasse, thoughtful.
To me fougasse it that somewhat flat, chewy bread that contains some olive oil. I don't like it. Here it's considered very branché, and they always add olives to it.
12752. Max Macks - 12/16/2004 11:25:17 PM Marc-Albert
I am a recently returning Moter
and your name is new to me.
Where is your "here"?
I live in Northern California. 12753. thoughtful - 12/16/2004 11:45:40 PM marc-albert...your description sounds more like foccacia bread, which i love.
 12754. judithathome - 12/17/2004 12:11:58 AM I will eat ANY sort of bread...I'd rather have bread than chocolate. 12755. Marc-Albert - 12/17/2004 1:08:33 AM Max, I live in Montreal.
I've become addicted to the real baguette since I've moved to this area north of the city 7 or 8 years ago. There are two small boulangeries not far where I can buy the real MacCoy in the morning. Sometime I stuff a third of the baguette with a big Toulouse or Italian sausage and call it breakfast.
12756. alistairConnor - 12/17/2004 1:26:28 AM Une haute deugue? 12757. jexster - 12/17/2004 2:44:50 AM Pamela berratrar om Playboy-orgie..
That's what the hunky blonde next to me in the computer lab has on his screen...
An evil straight Swede manwich perhaps?
Yum..
I will never finish this project now
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