Paging TOG

I definitely remember pictures of green/purple/yellow bruised nuts
belonging to /someone/, and I thought it was Floyd.

Where is that bugger anyway[1]?

[1] idea for another thread.

 

Well bloody well tell me then, cos I don't!

 

Sounds nice actually. I will give it a go sometime soon.

 

Recently we'd run out of frozen chips, so made some real ones, out of
some red "ideal for steaming" potatoes we haven't to have in. They
were of the waxy variety, with very firm flash that holds together
well, and the resulting chips were really not very nice. Last night we
made some more, out of some "ideal for chips" spuds we'd bought since
then, and the result was so much nicer that anyone, including you,
would have instantly noticed a difference.

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I love tartiflette, but I prefer camembert to rablochon, which I know
isn't exactly trad.

 

Faute de mieux, use a decent cheddar. You're better with a good
version of whatever cheese is available than with a second-rate
version of the `right' one.

 

But "big thick chips in a pub" will also be made from potatoes which are
suitable for making chips.

 

Oh you arse, that's got my mouth watering and I'm starving.

 

spuds, onions, cheese, cream, loveliness

C

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"leave it, he's not worth it"

 

fair comment.

Though if I were going to use cheddar, I'd probably go one step
further and add eggs to make a tortilla de patatas

 

NO! Tortilla=eggs + potatoes + onions y nada mas. Cheese is right out
(sister-in-law is Catalan). Bacon is a crime against nature.

 

you're such a fascist.

 

There's a quote from Antony Bourdain that applies here but I can't
remember it exactly or find it online, so instead have this which
comes at the issue from the other direction.

"Persephone, a smeller, a taster.
If you have one appetite, he thought,
you have them all."

 

Sounds quite nice like that. Personally I dislike reblechon[1], so
don't go much for pre-made tartiflette, but we do use brie or
camembert on a lovely mexican dish of peppers, onions and cream[2],
with the cheese grilled on top.


[1] Not sure about rablachon, mind.
[2] And tomato puree, chilli, coriander etc.

--
_______
..'_/_|_\_'. Ace (b.rogers at ifrance.com)
\`\ | /`/
`\\ | //' BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
`\|/`
`

 

When it comes to food, yes. There's a nice of Marcella Hazan's, where
she refers to `so-called ``creative'' cooking'. Simpler is usually
better.

(I have actually put cheese on top of a tortilla, but I have had the
decency to be guilty about it.)

 

"Never been thrashed"

 

Pah. BT,DT,GTTS (and the black scrotum).

 

I don't suppose you can remember the quote I was trying to think of up
there ^ somewhere can you?

 

oh, now that sounds good too - got a recipe?