Bags of doom
Replies: 24 - Last Post: Aug 26, 2013 1:19 AM Last Post By: Lew_Snutt
Aug 21, 2013 12:45 AM
Bags of doomAnother variation on the mystery bag
Edited by: Myanmarbound
Aug 21, 2013 1:05 AM
Aug 21, 2013 1:11 AM
Aug 21, 2013 1:27 AM
Aug 21, 2013 1:51 AM
Aug 21, 2013 1:55 AM
Aug 21, 2013 2:00 AM
6I found Creole and Cajun food very rich, extremely delicious and to have no immediate deleterious effect on the system.
But I am a slightly nervous flier so perhaps you're right. I did think to myself "No, that was me." when I changed planes at Dallas Fort Worth and saw the cell phone ad slogan "A honkin' great Texas signal".
Aug 21, 2013 3:53 AM
Aug 21, 2013 5:07 AM
8As some of you know I live in France, grow a lot of my own food and love to cook. When you've lived here long enough and are a courageous eater, andouillettes are part of the guilty pleasure meal rota. I always have 3 or 4 in the deep freeze (odor-free). They are made in the mountains 50 kms from here and are bought fresh at the saturday market. But I acknowledge that food tastes in France aren't quite the same as those in UK or US.
Tant pis pour vous tous :-)
PS: 'Exotic' foods that smell like farts are a sure-fired gigglemaker on Getting Stuffed and I don't want to spoil anyone's bellylaugh, but andouillettes smell like rotting cadavers, not passing winds.
Aug 21, 2013 6:37 PM
9Now I'm curious to know what kind of sausage I ate in France some years ago. I thought it might have been andouillette, but from the "rotting corpse" description I'm guessing I was wrong. Although the sausage wasn't something I would necessarily order again, it wasn't offensive to my senses of smell or taste. It was a dark sausage, its contents rather crumbly, that I later encountered in Argentina as morcilla, a kind of blood sausage.
Aug 21, 2013 11:19 PM
Aug 21, 2013 11:23 PM
Aug 22, 2013 1:24 AM
Aug 22, 2013 2:22 AM
13To #9, you probably had boudin, France's version of blood sausage.
To some of the rest of you, allow me to point out that some people adore andouillettes, so there must be something to it.
I hope that if and when the occasion arises, after first channelling your inner carrion feeder, you do dare taste andouillettes, preferably the real thing, not those 'adapted' to US tastebuds. Draw your own conclusions. After all, this was, for a time, an adventure travel site, which implies that this section is allowed to have an occasional adventure eating post. With all due respect, you do not sound like a very adventurous bunch of foodies.
PS: As pointed out by #12, maybe I was exaggerating.
Aug 22, 2013 2:37 AM
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