Dinner of the Day.
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IdleRich
IdleRich
We had andouilette sausages with mash.
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 in diameter but often it is much larger, possibly 7–10 cm 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.
Very smelly.
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 in diameter but often it is much larger, possibly 7–10 cm 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.
Very smelly.
Mr. Tea
Let's Talk About Ceps
Didn't someone post on here years ago about cooking these and how they smelled literally exactly like shit?
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Well-known member
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Well-known member
Mr. Tea
Let's Talk About Ceps
For me it's more to do with trying not to burn my tastebuds out and to actually appreciate the flavours in food other than, well, salt, than to do with health per se.
Leo
Well-known member
yeah, too much salt certainly isn't good for you but like Tea, my issue is more the taste. the right amount at the table works wonders, too much while cooking can ruin a dish.
@IdleRich you'll appreciate this: when we were in Portugal years ago, I ordered a dish that was like a bacalao risotto. it was so salty that I seriously thought I was going to have a heart attack, christ.
@IdleRich you'll appreciate this: when we were in Portugal years ago, I ordered a dish that was like a bacalao risotto. it was so salty that I seriously thought I was going to have a heart attack, christ.
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IdleRich
IdleRich
Yeah one thing I don't eat in fact is bacalhau, the supermarkets are stocked floor to ceiling with them but it doesn't appeal at all.
There is a new kinda take-away grill just round the corner and I went there the other day and bought "secrets of the black pork" accompanied by something between potatoes and chips. They said "do you want extra salt on the taters?" and I sort of went "yeah whatever" and I think it was the most salty thing I've ever eaten... turns out something can be too salty yeah.