tag:blogger.com,1999:blog-18071407.post4159691757829945915..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Garlicky sauteed chard with hot red pepper flakesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-18071407.post-7462433025255546602014-09-10T20:52:32.810+02:002014-09-10T20:52:32.810+02:00Your new kitchen appliance is fantastic. I like it...Your new kitchen appliance is fantastic. I like it.Gosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27619882810710162212014-09-08T16:19:19.198+02:002014-09-08T16:19:19.198+02:00Good idea.Good idea.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80854695959946692382014-09-08T12:47:11.632+02:002014-09-08T12:47:11.632+02:00Hi Ken, sometime try soaking the chard in very, ve...Hi Ken, sometime try soaking the chard in very, very<br />salty water. I think you'll fine the snails, worms, etc.<br />will wash off with another fresh water soak or rinse.<br />.They don't like that salty environment.<br />Sheilahttps://www.blogger.com/profile/04335063080532127542noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52217822803366984622014-09-08T11:28:04.099+02:002014-09-08T11:28:04.099+02:00Hi Pauline,
The site www.toulouse-tourisme.com gi...Hi Pauline,<br /><br />The site <a href="http://www.toulouse-tourisme.com/Envie-de/Gastronomie/Saveurs-du-S.O/La-saucisse" rel="nofollow">www.toulouse-tourisme.com</a> gives this recipe for the famous sausage — no garlic:<br /><br /><i>Composition de la saucisse de Toulouse : La recette de sa fabrication<br /><br />Sans colorant, ni conservateur, ni additif, la saucisse de Toulouse se compose de 75% de maigre de porc et de 25% de chair de poitrine, de sel et de poivre, le tout dans un boyau naturel. Sa couleur rosée et son large diamètre de 3 cm lui confèrent un aspect caractéristique.</i><br /><br />At the same time, there must be saltpeter or some nitrite (sodium or potassium) in the mix to preserve the meat and keep it from turning brown when cooked. Whatever... I like the plainness of Toulouse sausages — tasty but simple.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38450555072810370872014-09-08T11:10:27.792+02:002014-09-08T11:10:27.792+02:00Good idea, Martine. Maybe we'll try that. It&#...Good idea, Martine. Maybe we'll try that. It's a gratin but with the addition of ham. Yum...Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22719383579830043342014-09-08T10:53:15.218+02:002014-09-08T10:53:15.218+02:00Have you ever considered preparing the stalks like...Have you ever considered preparing the stalks like 'chicons (ou endives) au gratin', rolled in ham with a cheesy bechamel sauce? We often use white celery stalks as an altenative for 'chicons', making the bechamel with the cooking liquid of the celery and just a drop of milk. It's delicious. I'm pretty sure the 'bettes stalks' version would taste just as good!ladybirdhttps://www.blogger.com/profile/05690656561242165157noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48205123838269914052014-09-08T09:52:31.668+02:002014-09-08T09:52:31.668+02:00That sounds excellent! Lovely healthy chard, full ...That sounds excellent! Lovely healthy chard, full of iron and vitamins. I was served chard ribs persillé in hospital in Chatellerault. Too watery, a result no doubt of being kept warm, but try and find that in a British hospital. I can point you to rice pudding sweetened with aspartame, however: quite possibly the most disgusting dish I have ever tasted. Also in UK, Toulouse sausages are usually loaded with garlic, a travesty! PaulineTimhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com