|
||||||||||
|
||||||||||
3 Mar 2014, 15:43 (Ref:3374423) | #76 | ||
Veteran
Join Date: Jul 2003
Posts: 13,763
|
It looks great but ..... It is VILE ...... like something got a wipe of an old sock and smear of a sweaty knickers ..... I tried it once and it went fast into the nearest rubbish barrel
Horrendous vile nasty evil sewage type glump ..... sits at the bottom of your stomach attcckin it !!! Its all a French trick you know ..... Lets watch the tourist eating that crap and smile saying its great isn't it . Ever see a Frenchman eat it ??? lol |
||
|
3 Mar 2014, 21:50 (Ref:3374573) | #77 | ||
Team Crouton
20KPINAL
Join Date: Oct 2001
Posts: 39,728
|
You're not that keen then G.....?
|
||
__________________
0 days. Back there again..... :-) |
4 Mar 2014, 06:46 (Ref:3374751) | #78 | |||
Veteran
Join Date: Jul 2007
Posts: 900
|
Quote:
Yes |
|||
|
4 Mar 2014, 13:02 (Ref:3374883) | #79 | ||
Veteran
Join Date: Jul 2003
Posts: 13,763
|
|||
|
4 Mar 2014, 13:04 (Ref:3374885) | #80 | ||
Veteran
Join Date: Jul 2003
Posts: 13,763
|
|||
|
4 Mar 2014, 14:36 (Ref:3374929) | #81 | ||
Veteran
Join Date: Jul 2007
Posts: 900
|
|||
|
6 Mar 2014, 10:40 (Ref:3375717) | #82 | |||
Race Official
Veteran
Join Date: Dec 2002
Posts: 3,152
|
Quote:
I prefer cassoulet. |
|||
__________________
I Travel |
6 Mar 2014, 11:27 (Ref:3375739) | #83 | ||
Veteran
Join Date: Jan 2006
Posts: 11,816
|
Please let us know what cassoulet is Pascaul
|
||
|
6 Mar 2014, 12:34 (Ref:3375767) | #84 | ||
Veteran
Join Date: May 2011
Posts: 2,125
|
It's a mix of white beans with tomato sauce, goose or duck fat, sausages and (duck/goose) meat. Very tasty!
|
||
__________________
2022: Indy 500, IoM TT, LM24HRS :D |
6 Mar 2014, 12:55 (Ref:3375776) | #85 | ||
Veteran
Join Date: Apr 2004
Posts: 2,186
|
very nice indeed, one of our favourites here at home as well
|
||
__________________
Let's make better mistakes tomorrow! |
6 Mar 2014, 13:20 (Ref:3375786) | #86 | ||
Race Official
Veteran
Join Date: Dec 2002
Posts: 3,152
|
Cassoulet is a dish you eat usually in winter because it's rich, not very fat, but rich of calories. It comes from south west of France (Toulouse, Castelnaudary...)
It's mainly made with beans, pork sausages or duck. I prefer a cassoulet with pork only or one with duck only. http://www.foodandwine.com/recipes/t...tyle-cassoulet http://www.telegraph.co.uk/foodanddr...et-recipe.html |
||
__________________
I Travel |
6 Mar 2014, 16:13 (Ref:3375834) | #87 | ||
Veteran
Join Date: Jan 2006
Posts: 11,816
|
Well it sounds nice
|
||
|
6 Mar 2014, 17:29 (Ref:3375847) | #88 | ||
Veteran
Join Date: Mar 2002
Posts: 4,353
|
The one thing the French do that is truly VILE is that awful tripe sausage ..... Andouillette. I can eat most things but that just makes me feel sick.
|
||
|
6 Mar 2014, 18:03 (Ref:3375858) | #89 | |||
Veteran
Join Date: Jul 2005
Posts: 2,977
|
Quote:
That said I did encounter an even more challenging fishy version of it a couple of years ago in China which made the French offering seem like a food of the gods... |
|||
|
6 Mar 2014, 19:24 (Ref:3375871) | #90 | ||
Team Crouton
20KPINAL
Join Date: Oct 2001
Posts: 39,728
|
|||
__________________
0 days. Back there again..... :-) |
6 Mar 2014, 21:35 (Ref:3375920) | #91 | ||
Race Official
Veteran
Join Date: Dec 2002
Posts: 3,152
|
I can't stand andouillettes ; my wife likes them. Beuark !
Let's go back to merguez-frites. |
||
__________________
I Travel |
6 Mar 2014, 22:46 (Ref:3375951) | #92 | ||
Veteran
Join Date: May 2011
Posts: 2,125
|
Mitraillette for me please! First at it at Le Mans 1999 when the wooden village was stil there. Never saw it again anywhere, but some snackbars in belgium also sell them.
(also called americain or sandwich americain in France) |
||
__________________
2022: Indy 500, IoM TT, LM24HRS :D |
7 Mar 2014, 08:32 (Ref:3376047) | #93 | ||
Veteran
Join Date: Jul 2003
Posts: 13,763
|
|||
|
7 Mar 2014, 08:40 (Ref:3376050) | #94 | ||
Veteran
Join Date: Jul 2003
Posts: 13,763
|
Oh sweet devine Jesus ..... yeah , I had that tripe sausage too . I wasn't aware it was a tripe sausage , It looked so good on that grill , impersonating a nice big fat sausage in a nice French bread roll .
Mine musta been made from bird tripe cuy as soon as my tongue found the hidden tube (vain) it also grew wings and flew into the barrel ..... along with the Tartiflette . Cant go wrong with a marguey or a croc mister ..... Its just occurred that while the French are world renowned for their cookery , Its truly quite amaying that the French arnt cannibals .......... |
||
|
7 Mar 2014, 08:42 (Ref:3376052) | #95 | ||
Veteran
Join Date: Jul 2003
Posts: 13,763
|
Their all over the place at the track ..... every snack tent do the frites sausage roll thingy .
|
||
|
7 Mar 2014, 09:10 (Ref:3376056) | #96 | ||
Veteran
Join Date: Jan 2006
Posts: 11,816
|
A chip butty with extra sausage
|
||
|
8 Mar 2014, 17:47 (Ref:3376488) | #97 | ||
Team Crouton
20KPINAL
Join Date: Oct 2001
Posts: 39,728
|
Sandwich americain is a favourite! I expect to have that at least 2-3 times during the week. With merguez, of course....
|
||
__________________
0 days. Back there again..... :-) |
8 Mar 2014, 21:42 (Ref:3376551) | #98 | ||||
Veteran
Join Date: Jun 2012
Posts: 2,336
|
Quote:
Quote:
True "American sandwiches" aren't that great, IMO. Maybe I'm just used to them and got bored. Merguez is great! |
||||
|
8 Mar 2014, 21:54 (Ref:3376553) | #99 | ||
Veteran
Join Date: Jul 2005
Posts: 2,977
|
That suggests you knew what you were ordering in Vancouver Beck... At least in Chengdu I can fall back on the defence that I was randomly pointing at bits of Mandarin on the menu and relying on blind hope...
|
||
|
12 Mar 2014, 10:31 (Ref:3377733) | #100 | ||
Veteran
Join Date: Sep 2010
Posts: 947
|
|||
|