Nothing tops a wild boar ragu on fresh pasta in Italy
So true
Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
Super Steezy wrote:
crosbie wrote:
For the really serious suasage eater, there are Andouillettes, which should only be attempted by lovers of offal and tripe (and in a well ventilated or unpopulated area).
...love Andouillette but my favourite sausage at the moment is cotechino ideally served in a Bollito Misto for the full eyelashes, assseholes and elbows feast perfect on a cold wet white out with nothing better to do other than a long lunch in front of a fire, a nice light polenta concia for non meat days!.
The one comfort food I haven't been able to fathom is Canadian "poutine" ? putain merde more like.
@SBP, I think poutine is the perfect on-hill food: Cheap, unhealthy and caloric. Sadly won't catch on in France given the innate snobbery toward Quebecois...
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Then you can post your own questions or snow reports...
@SBP, now I have eaten all sorts from bugs in the market in Vientiane to jellied eels in East End but that looks more like something I would have left regurgitated in a gutter after eating septic elephant leg and chips...eeewo
@Pasigal, As for French culinary snobbism you need to catch up with a French Taco....
After all it is free
After all it is free
Pasigal wrote:
@SBP, I think poutine is the perfect on-hill food: Cheap, unhealthy and caloric. Sadly won't catch on in France given the innate snobbery toward Quebecois...
never mind France, what about south of Watford Gap? After all it is just glorified chips and gravy
(re the map in the link, WTF happens on the Ox-Bucks border? Mushy peas in mayonnaise? )
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You'll get to see more forums and be part of the best ski club on the net.
@SBP, that's mental who would compile that and why?... although I am intrigued by the mash ups, Aberdeenshire= curry sauce on cheese? chips paneer maybe?
Ski the Net with snowHeads
Ski the Net with snowHeads
@Super Steezy, chips, cheese and curry sauce (all together) was definitely popular when I lived in Aberdeen 5-10 years ago. It works!
snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
Super Steezy wrote:
@SBP, that's mental who would compile that and why?... although I am intrigued by the mash ups, Aberdeenshire= curry sauce on cheese? chips paneer maybe?
Easy Montreal Expos (now the Washington Nationals)
So if you're just off somewhere snowy come back and post a snow report of your own and we'll all love you very much
So if you're just off somewhere snowy come back and post a snow report of your own and we'll all love you very much
Chips n' cheese n' gravy is popular in my part of the uk as an after pub filler. It tastes quite good too, the cheddar adds a bit of bite. But, unlike my wife, I'm really not a fan of poutine*. The curds thats they make it with are a bit tasteless.
*have only tried it in Banff and the Ski Big 3 resorts, there might be tastier examples available elsewhere in Canada?
Chips n' cheese n' gravy is popular in my part of the uk as an after pub filler. It tastes quite good too, the cheddar adds a bit of bite. But, unlike my wife, I'm really not a fan of poutine*. The curds thats they make it with are a bit tasteless.
*have only tried it in Banff and the Ski Big 3 resorts, there might be tastier examples available elsewhere in Canada?
There are no tastier examples - it's effing awful
Poster: A snowHead
Poster: A snowHead
crosbie wrote:
For the really serious suasage eater, there are Andouillettes, which should only be attempted by lovers of offal and tripe (and in a well ventilated or unpopulated area).
One of my favourite memories of a childhood ski trip to Pas De La Casa is my father (former chef & human dustbin) ordering Andouillette after being "encouraged" by his children & wanting to see what all the fuss was about. My mother wasn't impressed when this stinking haggis like sausage appeared. We were all less impressed when it needed to be released back into the wilds within our tiny self catering apartment 8 hrs later. He still maintains he only left some because he wanted pudding...
Even now, some 25 years later it makes me smile
Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
@TheGingerPrince,
Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
Then you can post your own questions or snow reports...
Then you can post your own questions or snow reports...
The preponderance of cheese containing alpine dishes set me to musing how the ever increasing numbers of East Asian tourists visiting the Alps managed as 70 to 100% of people of East Asian descent exhibit adult lactose intolerance. In particular on recent trips to the Jungfrau region of Switzerland I've noticed the very large numbers of Chinese and South Korean tourists who are now visiting the area (in addition to the Japanese who have been visiting for many years). However, on further investigation it seems that hard cheeses such as Swiss cheese have very little lactose in them, quote "During the cheese making process, most of the lactose is drained off with the whey (a liquid portion). The small amount that remains in the curd is changed to lactic acid during ripening (aging) of cheese. Only trace amounts of lactose remain." So it seems the East Asian visitors can enjoy their cheese fondues, käseschnitte (nom nom) and other cheese dishes without problems.
After all it is free
After all it is free
T Bar wrote:
0% fat creme fraiche is an abomination not a food stuff
Yeah, like 0% fat vinaigrette.
Another abomination is Tartiflon (0% flavour reblochon substitute), like Kraft cheese slices vs locally sourced extra-mature farmhouse cheddar.
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You'll get to see more forums and be part of the best ski club on the net.
@Super Steezy, cotechino sounds interesting, especially as it's supposed to contain a lot of pork rind. This makes me suspect it'll be attractive to those who like pork crackling and pork scratchings.
Ski the Net with snowHeads
Ski the Net with snowHeads
crosbie wrote:
Another abomination is Tartiflon (0% flavour reblochon substitute), like Kraft cheese slices vs locally sourced extra-mature farmhouse cheddar.
Ah yes, talking of Kraft cheese slices did you know that the American version of Kraft cheese slices has to be labelled "cheese product" as it doesn't contain enough cheese (minimum 51% specified by the FDA) to be labelled cheese!
snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
@Alastair Pink, I suspect that most Americans have been led to believe that cheese is fattening (let alone dangerous listeria-wise) and that artificial substitutes (or part) are much healthier, low in fat and cholesterol, and benefit from added vitamins.
The white liquid in that glass is probably artificial milkshake.
And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
Just use Camembert instead of Reblochon. Cheaper. Tastier. And critically you can make the whole corridor in your appartment block smell of arse
So if you're just off somewhere snowy come back and post a snow report of your own and we'll all love you very much
So if you're just off somewhere snowy come back and post a snow report of your own and we'll all love you very much
Dave of the Marmottes wrote:
Just use Camembert instead of Reblochon. Cheaper. Tastier. And critically you can make the whole corridor in your appartment block smell of arse
I heard someone tried that in the UK because they couldn't obtain Reblochon, and they ended up with a very disappointing flavour, most unlike the one they had been hoping for.
You know it makes sense.
You know it makes sense.
@Dave of the Marmottes, camembert tastier than reblochon?!! No-o-ooo!
Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
Hurtle wrote:
@Dave of the Marmottes, camembert tastier than reblochon?!! No-o-ooo!
I first tasted Reblochon in the Hotel Albert Premier (Chamonix) in 1998. It was on a cheese trolley with 60% of the cheeses thereon served by spoon.
I had considered myself well travelled cheese-wise, so wasn't expecting much when I tried a selection, so my mind was blown when I found that Reblochon was a completely new cheese flavour unlike any other cheese I had ever tasted.
It has to be enjoyed in its molten state. Firm/chilled Reblochon has a fraction of its potential flavour.
Poster: A snowHead
Poster: A snowHead
@crosbie, I love it unmelted (but not chilled - that kills the flavour). I used to stay at the Albert I in the early 80s, before it became so posh. The rooms were a bit tatty, but the food was sublime. Happy days (in which I had more cash to spare.... )
Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
@Hurtle, well, there's molten due to being ripe (room temperature) and molten due to heating, e.g. as in a Reblochonnade. Even so, it can indeed be enjoyed to some extent when firm.
The Albert does indeed seem to have been poshed up. Even in '98, we could only afford their restaurant as part of a half-board package (no longer offered), and even then as a special treat.
Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
Perhaps the French tourist board could commission something from this guy to bring the theatrical element to selling cheese http://youtube.com/v/kcjGRXTpHGI I'm sure it'd be interesting
I know we remember the nice food in French mountain restaurants, but there is ALOT of very expensive substandard rubbish too that just leaves you feeling ripped off and abused. Sure i read somewhere that the Tartiflette recipe we know and love was basically invented by the le Cheese Markét Comitée (divisée Reblochon) de France (or whatever they are called) in the 80's. The idea of so much cheese being used in rural peasant food is a bit of a myth, especially any hard cheese, it was too valuable ( Apparently Samuel Pepys buried his parmesan in his yard before making his escape from the fire of London, so precious it was), but more simple soft cheeses were used quite a bit with bacon and sausage (preserved meats) to add flavour to a diet largely made up of potatoes and onions, with the occasional treats of rabbit or other game, especially through winter and spring.
Braserade too, although it has disappeared from the restaurants around here.
Does anywhere still do fondue chinois, haven't seen it for ages?
Then you can post your own questions or snow reports...
Then you can post your own questions or snow reports...
Abomination or fusion perfection?
Poutine & Full English - though missing beans, mushrooms, hash browns and black pudding in this version, it seems an interesting way forward...
FAQ
Poster: A snowHead
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