Photo of your dinner (Vol 3)
Discussion
vaud said:
dickymint said:
Rick Stein covered it last week in his "Secret France" re-run. It's basically a Chitterlings sausage. Used to have Chitterlings as a kid, cold with loads of vinegar and white pepper 
take something unpalatable. Chop it up. Season it. Cook it. Season it. Season it again. Season it with overpowering flavours. Season it again.
Now eat.
te it was expensive... Mr Roper said:
CharlesdeGaulle said:
I don't think I'm going to do any research at all into how one might make faggots; there are some things a man doesn't want to know.
My local butcher makes the most amazing faggots. I'm now salivating over some with mash, peas and red cabbage.
Had some for the first time from a pub near Coalville in Leicestershire. They where gorgeous!!
Got some brains faggots from my local Sainsburys, Threw them out after the first mouthful!
Blown2CV said:
Digger said:
How on earth anyone can get pissed off with Richie's posting is utterly beyond me - He may be having fun, he is not off-topic, & should be taken light-heartedly in the same manner that he is posting.
Some people are too serious for their own good!
Some people are too serious for their own good!
that all depends as to whether it was intended as joke and whether you think it's funny.
I wish I had that much spare time and energy in my life.
vaud said:
paulguitar said:
I was reading an article recently about some kind of horrific French sausage, anyone know what that was likely to be?
Andouille / Andouillette
I like haggis, etc but this is the limit. I rate it worse than surstr mming...
I ate this at a tiny (10 covers) restaurant in St Germain while I was over for Le Crunch a couple of months back. The American tourists sitting next to us (regular visitors to 'Europe') looked like they were going to pass out when I explained what it was. The slices must have been a good 4-5" diameter, served with buttery mash and poached apples (tart as hell). Divine.
Edited by C70R on Wednesday 18th May 20:33
illmonkey said:
I can cook rice, but when ever there is anything else but rice and water I fk it up.
Anyway, this popped into my head so worth a try, followed recipes online but should stick with my gut, needs much more flavour!
Lettuce tomato make little boats of food. Yum
I'm just impressed with the consistency with which you manage to get peas into your meals.k it up. Anyway, this popped into my head so worth a try, followed recipes online but should stick with my gut, needs much more flavour!
Lettuce tomato make little boats of food. Yum
Was this your work?
21TonyK said:
number2 said:
That reminds me of tripe... had it on the specials menu at St John thinking that they'd do something special with it... not only was it s
te it was expensive... Thats one on my bucket list.
C70R said:
By contrast, the French really know their way around a black pudding.
I ate this at a tiny (10 covers) restaurant in St Germain while I was over for Le Crunch a couple of months back. The American tourists sitting next to us (regular visitors to 'Europe') looked like they were going to pass out when I explained what it was. The slices must have been a good 5" diameter, served with buttery mash and poached apples (tart as hell). Divine.
5" black pudding! I want some of that!!I ate this at a tiny (10 covers) restaurant in St Germain while I was over for Le Crunch a couple of months back. The American tourists sitting next to us (regular visitors to 'Europe') looked like they were going to pass out when I explained what it was. The slices must have been a good 5" diameter, served with buttery mash and poached apples (tart as hell). Divine.
C70R said:
illmonkey said:
I can cook rice, but when ever there is anything else but rice and water I fk it up.
Anyway, this popped into my head so worth a try, followed recipes online but should stick with my gut, needs much more flavour!
Lettuce tomato make little boats of food. Yum
I'm just impressed with the consistency with which you manage to get peas into your meals.k it up. Anyway, this popped into my head so worth a try, followed recipes online but should stick with my gut, needs much more flavour!
Lettuce tomato make little boats of food. Yum
Was this your work?
Peas are a vegetable, so why not throw them in with other veg. I do have limits to where they can go, but I’ve not discovered them yet…
hairy v said:
C70R said:
By contrast, the French really know their way around a black pudding.
I ate this at a tiny (10 covers) restaurant in St Germain while I was over for Le Crunch a couple of months back. The American tourists sitting next to us (regular visitors to 'Europe') looked like they were going to pass out when I explained what it was. The slices must have been a good 5" diameter, served with buttery mash and poached apples (tart as hell). Divine.
I ate this at a tiny (10 covers) restaurant in St Germain while I was over for Le Crunch a couple of months back. The American tourists sitting next to us (regular visitors to 'Europe') looked like they were going to pass out when I explained what it was. The slices must have been a good 5" diameter, served with buttery mash and poached apples (tart as hell). Divine.
5" black pudding! I want some of that!!
C70R said:
hairy v said:
C70R said:
By contrast, the French really know their way around a black pudding.
I ate this at a tiny (10 covers) restaurant in St Germain while I was over for Le Crunch a couple of months back. The American tourists sitting next to us (regular visitors to 'Europe') looked like they were going to pass out when I explained what it was. The slices must have been a good 5" diameter, served with buttery mash and poached apples (tart as hell). Divine.
I ate this at a tiny (10 covers) restaurant in St Germain while I was over for Le Crunch a couple of months back. The American tourists sitting next to us (regular visitors to 'Europe') looked like they were going to pass out when I explained what it was. The slices must have been a good 5" diameter, served with buttery mash and poached apples (tart as hell). Divine.
5" black pudding! I want some of that!!
Just woofed this down..........
Cajun spiced bass and chive dressing on a bed of roast potato and sweet potato and Cavolo Nero
Wifey is an excellent cook in her own right but due to heavy workload we've been using Hello Fresh - 3 meals a week for two of us 30 quid. Really is good stuff. Everything in the box, all fresh and no waste.
Cajun spiced bass and chive dressing on a bed of roast potato and sweet potato and Cavolo Nero
Wifey is an excellent cook in her own right but due to heavy workload we've been using Hello Fresh - 3 meals a week for two of us 30 quid. Really is good stuff. Everything in the box, all fresh and no waste.
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