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French food, or not
We have considerable work to do to cook like a local in France. The supermarkets seem expensive but I think that's because we are looking for the same things we'd buy at home and they're not common ingredients here. Having just invested in a paella pan for two, we bought prawns and chicken thighs on our first supermarket shop and our first meal was Spanish. At that same supermarket we purchased off cuts of beef and made a Greek stifado for the second night. Our third and fourth nights repeated the first two, except, shocked by the price of chicken, we bought pork for the paella. I'm sure no Spaniard would make a pork paella but they are happy to add chorizo sausage which is kind of the same thing. Standing at the meat counter planning meals five and six we ended up with a huge but very fatty chunk of beef. I hacked it into dice and we put half in the fridge and made chilli con carne that night and a Moroccan tagine the next. In both meals the fat render
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