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Epignosis 
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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 Posted: July 16 2012 at 07:31 |
It looks like a mangled dong. 
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 65268
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Posted: July 16 2012 at 18:26 |
 funny thing is in the US, Andouille is a delicious spicy sausage from Cajun country, not some French excuse to use fetid animal parts
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Flyingsod
Forum Senior Member
Joined: March 19 2006
Location: United States
Status: Offline
Points: 564
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Posted: July 17 2012 at 21:48 |
 Jim Garten wrote:
..
...imagine the combined flavour of farmyard sweepings, with an added strong hint of well rotted pigsh*t (I kid you not).
After a few minutes of really having to restrain my gag reflex, I eventually swallowed it, but Jeeeeez!
Without a doubt, the worst thing I have ever eaten, so if you ever see this on a menu & you've not had it before, for the sake of your sanity, keep it that way |
Thanks for the warning for I would probably order it. Have I ever told you guys about the chimps new food? Well at one point some scientists moved a troop of chimps to a new area. They noticed none of the older chimps would avail themselves of any of the new natural foods while the young ones tried everything and incorporated the new faire into their routine diets. So this got the scientists thinking and they devised a study about human eating habits. The results of which tell us that after the age of 30 humans are not likely to try new foods. Individuals of course may remain adventerous eaters thier whole lives but as a whole humans stop looking for new things to eat around age 30. I'm over thirty so I make it a point to ALWAYS order something I've never heard of if I see it on a menu. Prog people have better minds than most so maybe this isn't an issue for yawl...
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 65268
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Posted: July 17 2012 at 21:55 |
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^ this appears to be true, and unfortunate; people are still making the same three dishes night after night
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: July 19 2012 at 02:54 |
Flyingsod wrote:
Jim Garten wrote:
.. ...imagine the combined flavour of farmyard sweepings, with an added strong hint of well rotted pigsh*t (I kid you not). After a few minutes of really having to restrain my gag reflex, I eventually swallowed it, but Jeeeeez! Without a doubt, the worst thing I have ever eaten, so if you ever see this on a menu & you've not had it before, for the sake of your sanity, keep it that way |
Thanks for the warning for I would probably order it.
...after the age of 30 humans are not likely to try new foods. Individuals of course may remain adventerous eaters thier whole lives but as a whole humans stop looking for new things to eat around age 30. I'm over thirty so I make it a point to ALWAYS order something I've never heard of if I see it on a menu. Prog people have better minds than most so maybe this isn't an issue for yawl... |
This was one of the reasons I nearly ordered it without trying it - we'd all been discussing various foods over a couple of beers that afternoon & my wife & I both said we'd never eaten tripes. That's when our friend told us about this particular local 'delicacy' (the Andouillette is effectively tripes & intestine made into sausage). So glad I saw a beef & gingerbread stew on the menu as well...
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Jon Lord 1941 - 2012
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: July 19 2012 at 14:07 |
Jim Garten wrote:
Flyingsod wrote:
Jim Garten wrote:
.. ...imagine the combined flavour of farmyard sweepings, with an added strong hint of well rotted pigsh*t (I kid you not). After a few minutes of really having to restrain my gag reflex, I eventually swallowed it, but Jeeeeez! Without a doubt, the worst thing I have ever eaten, so if you ever see this on a menu & you've not had it before, for the sake of your sanity, keep it that way |
Thanks for the warning for I would probably order it.
...after the age of 30 humans are not likely to try new foods. Individuals of course may remain adventerous eaters thier whole lives but as a whole humans stop looking for new things to eat around age 30. I'm over thirty so I make it a point to ALWAYS order something I've never heard of if I see it on a menu. Prog people have better minds than most so maybe this isn't an issue for yawl... |
This was one of the reasons I nearly ordered it without trying it - we'd all been discussing various foods over a couple of beers that afternoon & my wife & I both said we'd never eaten tripes. That's when our friend told us about this particular local 'delicacy' (the Andouillette is effectively tripes & intestine made into sausage). So glad I saw a beef & gingerbread stew on the menu as well...
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I was in Lille yesterday - great city - shame we discovered it on the last day of our week in Picardy, we've vowed to return for a city-break sometime - by train because while the drive into the city was un morceau de gâteau, the drive out was a nightmare. We only spent the afternoon there so crêpes with apples in calvados was the order of the day, however the food on sale in the cafés around the Grand Place looked pretty good.
However, I can safely say that over the past seven days I've eaten some of the worse food it's been my displeasure to eat anywhere, least of all France - Fortunately I viewed the Andaouillette with deep suspicion and wisely gave it a very wide berth, but a lot of what looked good on the menu was severely disappointing on the plate. The beef and gingerbread stew (Carbonnade Flamande) I had was awful - tough as old boots and so ridiculously sweet it should have been served with ice cream and a sodding flake - which was a shame because it was our 30th Wedding Anniversary that day so I had decided to celebrate in style and booked a table at an expensive "gourmet" restaurant - luckily Debs' entrecôte steak was okay, but as she said, the nicest thing on the plate was the grilled tomato "garnish".
The best meal we had we cooked ourselves back at the campsite - a dozen huge prawns (about the size of small lobsters) cooked in butter and garlic eaten with fresh bread - yet try as we could to find fresh chili peppers in the supermarkets and little grocery shops, they appear to be unobtainable in northern France.
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What?
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 65268
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Posted: July 19 2012 at 22:58 |
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^ let's face it, homemade is almost always better
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru
Joined: February 02 2004
Location: South England
Status: Offline
Points: 14693
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Posted: July 20 2012 at 02:40 |
Dean wrote:
However, I can safely say that over the past seven days I've eaten some of the worse food it's been my displeasure to eat anywhere, least of all France - Fortunately I viewed the Andaouillette with deep suspicion and wisely gave it a very wide berth, but a lot of what looked good on the menu was severely disappointing on the plate. The beef and gingerbread stew (Carbonnade Flamande) I had was awful - tough as old boots and so ridiculously sweet it should have been served with ice cream and a sodding flake |
That really surprises me - the food we had in Liile, from the Carbonnade Flamande (thanks for the reminder of the name of the dish), to rabbit provencale, to simple grilled sausages, entrecote steak was all excellent (this was all in & around Lille, BTW).
The Carbonnade Flamande was sweet, I'll grant you but not overpoweringly so; the waitress was from belgium & she said it's savory rather than sweet, there.
Incidentally, this is where I had the flamande (and where my mate introduced me to the wonders of the andouillette)
Au Vieux de la Vieille - great place, good food, funny & friendly staff & good selection of beers.
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Jon Lord 1941 - 2012
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: July 26 2012 at 18:07 |
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Wife said these were the best scallops she's ever had:
I prepared a bowl of bread crumbs, shredded asiago, minced garlic, salt and pepper. I pan seared the scallops, then dredged them in the mixture. Then I broiled them a minute or two on each side.
I paired that with a mushroom and rosemary risotto.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 65268
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Posted: July 26 2012 at 20:36 |
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^ not a big scallop fan, maybe I'd have liked that though
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Flyingsod
Forum Senior Member
Joined: March 19 2006
Location: United States
Status: Offline
Points: 564
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Posted: July 27 2012 at 18:26 |
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Leftover braised chicken I made into a timbale. The chicken had been braised with very light general duty poultry seasonings so I needed to zest it up to go well with the custardy goodness. I used ranch dressing spices and included lots of 'veggie platter' type veggies. The flavour profile was nice ( ranch and chicken is a common pairing 'round here) but it came out too rich and heavy. Next time I will use the two part egg method to lighten it a bit.
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 65268
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Posted: July 29 2012 at 20:20 |
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Had a delicious Afghani meal tonight of vegetable-stuffed dumplings
with tomato sauce and yogurt. I think it's called Mantu.
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: August 01 2012 at 17:16 |
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Surf and turf tonight.
I have these small "Denver steaks" that I am marinating in bourbon, sesame oil, and tarragon. We also have these small ahi tuna steaks that I am going to coat in ground sunflower seeds and black pepper. I'll pan sear both. Serving with Jasmine rice.
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: August 01 2012 at 18:06 |
Wow, what a mess. 
The steak was flavorless (wife said it was disgusting, but she has a more sensitive intolerant palate than I have). The tuna was dry as hell. The only saving grace was the rice, and that was soggy! 
What a disappointing way to end a day where I sat in a single meeting for seven hours.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: August 01 2012 at 18:28 |
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Tuna is difficult to cook, especially when it's thin. I've a piece for my lunch-box tomorrow (a basic Salad Niçoise) - I normally cook tuna pink but as it will be eaten cold several hours later I will deliberately over-cook it and then douse it in a mild teriyaki sauce before making up the salad.
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What?
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: August 01 2012 at 18:46 |
Dean wrote:
Tuna is difficult to cook, especially when it's thin. I've a piece for my lunch-box tomorrow (a basic Salad Niçoise) - I normally cook tuna pink but as it will be eaten cold several hours later I will deliberately over-cook it and then douse it in a mild teriyaki sauce before making up the salad. |
I cooked the larger portions of tuna beautifully a few evenings ago. The ones tonight were small but thick. Still, the sunflower seed coating (something I assumed would be good) was not.
Edited by Epignosis - August 01 2012 at 18:51
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Flyingsod
Forum Senior Member
Joined: March 19 2006
Location: United States
Status: Offline
Points: 564
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Posted: August 04 2012 at 14:24 |
Try almond or maybe pumpkin seed. The pumpkin seed I THINK would go well with tuna but not being a fish fan my opinion is suspect. Toasted almond never f**ked up anything.
I've got an outddor paleo potluck coming up and Im going to try this new chilled soup tonight. It seems a little odd but it calls for fish sauce! It's from a soup book and its called Khun Tom's chilled asparagus. It's a pureed soup, basicaly boiled asparagus, shallots, garlic,chile flakes, and coconut milk.
Got any other chilled soup suggestions besides vichyssoise? (paleo folks dont eat potatoes and many don't eat cream) Gazpacho is an option of course but I'm looking for something un-normal.
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: August 05 2012 at 18:17 |
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I made my first brioche tonight.
Any cowardice by the French, real or imagined, has been forgiven on my part. Wow.
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29630
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Posted: August 05 2012 at 18:25 |
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I've fallen in love with raw tuna years ago. When I was young I had
many tuna fish sandwiches. Quite a difference between the two.
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Released date are often when it it impacted you but recorded dates are when it really happened... 
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32524
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Posted: August 05 2012 at 18:56 |
Slartibartfast wrote:
I've fallen in love with raw tuna years ago. When I was young I had
many tuna fish sandwiches. Quite a difference between the two.
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You like tuna
Because you are ANUT. 
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