Iron Chef WAYCT - What Are You Cooking Today
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A little fusion tonight. I bought Heritage Andouille (originally French but known as originating In Louisiana) from Kramarczuk’s (a Ukrainian deli in Minneapolis) and made Andouille fried rice. Garnished with pickled onions.
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French Andouille/Andouillette is a different kettle of fish (or more precisely a different bag of guts). https://en.m.wikipedia.org/wiki/Andouillette
I once ate one at a fantastic restaurant in Paris that specialised in food from Alsace. Upon ordering the A.A.A.A.A. Andouillette, the waiter pursed his lips, and asked me if I was sure. I soon understood why as to the uninitiated the open sausage is quite an assault on the eyes and nose. I pride myself on trying most things and being able to see the enjoyment in foods others would consider inedible, but that was a trial. It all went down in the end, and I honestly enjoyed it, but it was challenging to say the least.
I would mention that when I took Hot Ingrid there many years later, I went with the oysters instead [emoji1]
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French Andouille/Andouillette is a different kettle of fish (or more precisely a different bag of guts). https://en.m.wikipedia.org/wiki/Andouillette
I once ate one at a fantastic restaurant in Paris that specialised in food from Alsace. Upon ordering the A.A.A.A.A. Andouillette, the waiter pursed his lips, and asked me if I was sure. I soon understood why as to the uninitiated the open sausage is quite an assault on the eyes and nose. I pride myself on trying most things and being able to see the enjoyment in foods others would consider inedible, but that was a trial. It all went down in the end, and I honestly enjoyed it, but it was challenging to say the least.
I would mention that when I took Hot Ingrid there many years later, I went with the oysters instead [emoji1]
??? since having read
lower intestine sausages
my upper intestines feel a bit queasy
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Reminds me of a time I was in Mexico, killing time waiting for a mate to arrive for a weeks fishing. I found a hole in the wall "cafe" and sat at a shitty table on a shitty plastic chair on a shitty sidewalk. There was no menu, so I pointed at what the labourers on the table next to me were eating, and put my thumbs up. The waiter raised his eyebrows. A few minutes later it arrived and the guys on the next table started giving me furtive glances between bouts of sniggering and whispering. I have no idea what was in it, the only thing I could positively ID was tripe. It tasted absolutely effing disgusting, and every mouthful was gut-wrenchingly awful. But there was no way I was going to be "that gringo" so I polished it off.
I may have learnt a lesson that day.
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Thanks for the link. I'll stick the Cajun Andouille
"stronger in scent when the colon is used."
French Andouille/Andouillette is a different kettle of fish (or more precisely a different bag of guts). https://en.m.wikipedia.org/wiki/Andouillette
I once ate one at a fantastic restaurant in Paris that specialised in food from Alsace. Upon ordering the A.A.A.A.A. Andouillette, the waiter pursed his lips, and asked me if I was sure. I soon understood why as to the uninitiated the open sausage is quite an assault on the eyes and nose. I pride myself on trying most things and being able to see the enjoyment in foods others would consider inedible, but that was a trial. It all went down in the end, and I honestly enjoyed it, but it was challenging to say the least.
I would mention that when I took Hot Ingrid there many years later, I went with the oysters instead [emoji1]
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Tomorrow night we have (4 other, making it 6 in total, because that is all we are allowed :)) people around for dinner. Wanted it to be simple, no aggro when they are here, fodder. So I am doing Lasagne, made the meat sauce this afternoon….
Nice casserole… and butternut pumkin
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The Pumpkin (Butternut Squash), gets cut up into chunks and baked with olive oil, crushed coriander seeds and dried red chillis. It then forms one of the layers in the Lasagne…..Yeah, I know, not exactly traditional. It's a Jame Oliver recipe, and we love it......
In fact, we love the baked squash so much, we now have it as one of the vegetables with most roast dinners.....
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That's a really smart idea @Giles to differentiate your lasagna. We have made many variations playing with grinding our own pork and making long simmer sauces, to hand rolling our own noodles. we will try this next in a layer to add some sweetness and velvety mouthfeel.
One other tip is make a nice pungent pesto and spread it on the plate under the lasagna when serving. It adds a burst of flavor.
