A diverse offering twixt the interesting, the unusual, and the amusing.
Thursday, 5 April 2012
Yet More Sausages.
As you might have already gathered; I'm rather keen on charcuterie.
The Chorizo, on the right, will be known to almost everyone. A spicy Spanish sausage either eaten raw, or cooked to add wonderful intense flavour to Mediterranean dishes. I often use it, finely sliced, as the basis for a pasta sauce.
The middle sausage is the classic saucisson of France; the 'Rosette de Lyon'. A sausage usually eaten with a selection of charcuterie, with bread (and maybe butter) as an entrée. The one above is good; but no more than average.
Finally, the one on the left is a recent discovery. It goes under the name of St Agaûne 'La Fine', and is a very meaty (non-minced) sausage; almost biltong-like, but less hard and dry. It has a very pronounced almost sweet flavour, and is probably best kept for special occasions. For this one I would definitely recommend unsalted butter with your baguette.
Discovering new charcuterie is one of life's pleasures (unless you're Jewish or Veggie), and something from which one should never be deprived. Bon app'.
WE TRICKED AND WE TREATED ..........
*Actually, we just walked around the streets for a couple of hours and
there wasn't a lot of tricking going on !!! I was given the job of
1 week ago
The difference between an optimist and a pessimist, is that the optimist enjoys himself whilst waiting for the inevitable! I AM that optimist!
This is a daily, optimistic, 'photos and comments' blog. I make no judgements (only occasionally), just notes. If you wish to comment in any way at all, please feel free. Everything and everyone (except the obdurate and dictatorial) is very welcome.
I was born just south of London, but for the past 46 years I've lived in S W France. I am a painter by profession, and writer by desire. Lady Magnon and I live in an ancient cottage, in a tiny village, in perfectly tranquil countryside. We have a vegetable garden called 'Haddock's' (this may crop up from time to time), plenty of fruit trees, and a view that takes the breath away. I try to treat our planet with respect, and encourage others to do likewise (without preaching).
Contentment is a glass of red, a plate of charcuterie, and a slice of good country bread. Perfect!