Giusi > wrote:
>
> Salade de Lenteilles Auvergnaise
>
> About a pound of large green lentils- or other
> 1 carrot chopped very fine
> 1 1/2 small onion chopped fine
> 2 Tbsp olive oil
> 2 cubes or spoons of vegetable broth beads or Better than Bouillon
> about 2 ounces of country style ham cut into batons of about 1/3 inch by 2?
> about 1/4 cup good strong French style mustard
> about 2 Tbsp of dry mustard powder mixed with water to form a creamy paste
> and left to develop flavor
[snip]

Thank you. I'm going to make it one of these days. Have you ever tried
to use bacon (or pancetta, or guanciale) instead of ham in the recipe?

> I think it would make me laugh. There is a cosmetic counter in Florence
> famous for rude and dismissive clerks. I keep waiting for one of them to
> ignore me so I can give them the service lecture, but they never do!

What is funny, is that it is the same everywhere. There is a (in)famous
old teahouse in Hong Kong, Luk Yu, the last traditional one there. It
is infamous for the way us gwai los are allegedly treated there. I was
most courteously served by an ancient waiter. I did take care to
memorize the Chinese names of a couple of dozen dim sum dishes we wanted
to try, as there is no English menu. One has to do one's part, too.

Victor