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1 hour ago, Colin Lindsay said:

I had breakfast out yesterday morning, this was the only part I left... the owner asked if I didn't fancy it and all I could reply was: "you're feeding that horse too much grain..."

image0.thumb.jpeg.9144ff950c8d04fcfe644431faeb2770.jpeg

 

You could have sent that to me Colin YUM YUM :) Scottish style black pud. 

Tony.

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2 hours ago, Colin Lindsay said:

I had breakfast out yesterday morning, this was the only part I left... the owner asked if I didn't fancy it and all I could reply was: "you're feeding that horse too much grain..."

image0.thumb.jpeg.9144ff950c8d04fcfe644431faeb2770.jpeg

 

That does not look like a quality one. Good ones taste great, poor cheap ones are best avoided. 

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I like black pud  of various suppliers  dont do a poo test after eating some  or you get a negative result 

and as for grains  Aldi had a multi grain farmhouse loaf which suited me its been  replaced with something 

called ancient grains    what they mean is  chimbles of chip board   its rubbish 

Pete

 

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25 minutes ago, Colin Lindsay said:

That brand of locally-made is supposedly supplied to HM the Q. I think she sent it back, I could see her teeth marks in it.

https://www.weschenfelder.co.uk/scots-black-pudding-mix.html There you go Colin you can make your own now :) Don't worry about the teeth....... I'm sure Doug will tell how good it is.

Tony. 

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Sorry you lot. Even though i was born and brought up in Derbyshire very close to the Yorkshire border I never really got on well with the local stuff.

Now I have the privilege of living 10 Kms from the true capital :

(Lucky for me you aren't allowed to travel yet 😲)

 

L'avis du Petit Futé sur LA FOIRE AU BOUDIN

Plaque millesim 2020

Evénement populaire par excellence, la Foire au boudin affiche 75 ans d'existence et attire chaque année plus de 18 000 personnes.

Mortagne-au-Perche : c'est LA capitale du boudin noir. La ville célèbre sa spécialité tous les ans ! La foire débute dès le vendredi après-midi avec le concours international du meilleur boudin organisé par la confrérie des chevaliers du Goûte-boudin et se clôture le dimanche soir. Beaucoup d'animations tout au long de ces 3 jours auxquels participent 150 exposants. Samedi et dimanche, démonstrations de cuisine et ateliers participatifs autour d'un chef cuisinier sont programmés. Cette année, comme l'an dernier, la Covid-19 a eu raison de la manifestation.

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you need some of these  I got to like them while i worked in Lyon 

you cut into it and all this wiggly  creepy crawly stuff  

Andouillette (French pronunciation: [ɑ̃dujɛt]) is a coarse-grained sausage made with pork (or occasionally veal), chitterlings (intestine), pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or the key to its manufacture. True andouillette will be an oblong tube. If made with the small intestine, it is a plump sausage generally about 25 mm (1 in) in diameter but often it is much larger, possibly 7–10 cm (2+34–4 in) in diameter, and stronger in scent when the colon is used. True andouillette is rarely seen outside France and has a strong, distinctive odour related to its intestinal origins and components. Although sometimes repellent to the uninitiated, this aspect of andouillette is prized by its devotees.

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used to boil em up in my flat and stink 

great on a bed of rice and the bits inside explode all over the plate when you cut into the thing

but in Lyon all the cafes used offal   who had the rest of the beast 

Pete

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2 hours ago, Pete Lewis said:

True andouillette is rarely seen outside France and has a strong, distinctive odour related to its intestinal origins and components. Although sometimes repellent to the uninitiated, this aspect of andouillette is prized by its devotees.

 

2 hours ago, Pete Lewis said:

great on a bed of rice and the bits inside explode all over the plate when you cut into the thing

The real thing is solid, no way does it explode when cut into, in fact you can slice it in complete safety. The smell on the other hand is something else 🙊

AndouilleDeVirePommeau.jpg.501b4aceb7cd800a773808c06b17edc5.jpg

Andouille de Vire, pain rustique et verre de pommeau.

Then there is Tête de veau but that is another kettle of fish, no that's bouillabaisse . . .

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17 minutes ago, Pete Lewis said:

never saw one like that in Lyon

red plonk 

pete

Of course not what do they know about real food!

Plonk! That's something they can make

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I never saw anything like that when i was in lyon. Mind you it was train station to hire car then out followed by give back car and train station! Work!! Its never a holiday.

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Just now, Pete Lewis said:

no idea  its not 20k   i just write dribble and get stars for it 

like being at school again 

but you dont get the cane for talking 

Pete

Never got a star at school, destined to be mediocre at everything. When i try to be mediocre i end up just average at that!

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