Of course! I enjoy talking to you and you teach me so much about France I would never think to learn about.
anon6789
I've tried reading a few things now, and I think that is going to be your best starting point. I can only get so much without knowing the French words, since I'm sure the detail of the translation is much more important when talking about something as specific as tiny structures and textures.
It sounds like kosher salt is more flakey, while gros sel is cubic, but I'm thinking that they are not fine salts and will leave more air pockets when measuring by volume should keep you closest. Grey salt from the sea is going to have some taste that a white salt from a mine isn't, but if it's just being used 90% for whatever osmosis trick it is doing to potatoes, that probably isn't going to make a huge difference.
My understanding is all recipes in English (or at least from America) are written with kosher salt in mind. Salt that would go in a shaker is much too fine and will make food much saltier than intended, it's probably twice as much salt.
It's easy to slip one's mind trying to share something like this, that seems like it would be the most mundane recipe, as probably for both of us, salt and potatoes are daily staples we don't pay much mind to, we just know what to use.
Oh wow, I never even considered the salt itself would be an issue. It looks like you would likely have coarse grey salt, gros sel, as your large grain salt? I use Kosher or coarse sea salt, which from what I can find, is fairly the same volumetrically, but things also said grey salt is denser with actual salt. The saltwater is pretty much a saturated solution or close to it, so I don't know if you could actually oversalt the water. The weight ratios I found have around 1 lb salt per 4 lb potatoes.
For the potatoes themselves, we have little bags of boiling potatoes, either white, red, or a mix or red, white, and purple. They have thin skins and hold up well for boiling. Looking up French styles, la Charlotte, Ratte, l'Amandine, Belle de Fontenay, Annabelle, Franceline, Nicola, Roseval, and Chérie all seem likely useable. Ours are around the size of a golf or ping pong ball. All yours seem more finger shaped so I can't tell exactly how large they are.
Maybe you can find a French recipe for the papas arrugadas the other commentor mentioned to get a version with things you can buy more easily. Other than the sauce, the idea seems the same.
I'm always so curious how animals view the world!
I was just saying in another recent post that I wonder what that sound is like for them with their super hearing? Can their brain filter down the perceived sound level or does that bee sound like the neighbor mowing their lawn the second the sun rises?
And as for the owl itself, what does it think exactly is going to happen if you catch that bee? You still have a normal tongue and soft palette! With their breathing hole being at the back of their tongue, that could be quite dangerous.
I ❤️ Northern Hawk Owls
Oh no, no offense was perceived! I was just talking about how the measurements ended up as a separate comment today.
The Lemmy community really has made me much more conscious of providing both sets of units. The ratio of non-US people I talk with here feels so much higher than anywhere else I've participated online, and if I want everyone to appreciate the grandeur of these birds, the very larger or very small especially, I shouldn't have to make anyone work extra to get that.
Most of what I grab is localized for whatever region the photographer is from, so I always try to remember to insert the other set of numbers. After I posted this one, I saw I had missed it during my post prep, and it felt especially hypocritical to have the Eurasian Eagle Owl units be only in imperial measure! 🥴
Imperial has some stupid units, but it's the only thing I can visualize for the most part, cooking and hardware being limited exceptions. It's not like anyone ever asked me what units I want to use for my entire life at any point! 😇
It is doing the Hoothoot stance!
It's hard to believe they go from an egg to just about full size in only 8 weeks. You could probably watch them elongating if you stared long enough! 😆
You're very welcome! It's unfortunately the best way to quickly follow rescues, rehabs, and photographers all in one place since it's free, easy to use for people sharing things, and has huge reach. I hardly have any actual individuals still on my feed, and even with probably 200 wildlife clinics and a good handful of nature photographers, I'm still blasted with AI images/videos and Republican slanted news for probably around 1/3 of what the feed gives me. I sort through all that, and bring the best of what is left to you guys here!



It's got the right form down, but that confidence could use work.