Salami

[captain cojones]

Jeepster

I am still using that Chorizo and white bean recipe of yours

 

is that "fabada asturiana" tony?

yum!

[jeepster]

It's more like Chorizo con garbanzos but without the garbanzos

[captain cojones]

It's more like Chorizo con garbanzos but without the garbanzos

 

cocida madrileña (but with no chickpeas) i love all the older traditional recipies.

im lucky living in a little village,with almost all spanish,the old "abuelas" are always asking me in for a meal.

[Peter Sharpe]

Salami is traditionally made with horse meat, which has never really caught on in this country. Funnily enough, there is or was a butcher in the town where I live, who was one of only two in the whole country that were licensed to sell horse meat. I can't remember ever seeing it advertised though. I suppose he had customers who used to go in and ask for "the special stuff".

[jeepster]

Salami is made with any red meat, horsemeat is no more traditional then donkey or pork

[five bellies]

A few years ago during our annual skiing holiday I had the following experience. I had just came back to the chalet after my early morning ski lesson. I arrived just a few minutes after my (French) mother-in-law had arrived back from the market with various 'saucisson-sec' to try. I had about half of a pork one with some crusty bread when I spied this other saucisson. It had a little hand-written label on it. The label read "Saucisson à l'âne". I carved a bit off, ripped of another chunk of bread and proceeded to tuck in. That little word 'Âne' kept worming around in my head, I should know what it meant, but it just would not come. In desparation I called over to my son, "Hey, Will!" I cried, "What's 'âne' in English?" He looked at over at me, feigning disbelief, the old boy should really know that word. "I think it's donkey" he said. He was right, I was eating donkey sausage and it was good. It's still my favourite saucisson.

 

BTW Newt, I reckon you are right about the Brits and food. Anything that actually has a taste will not do with the traditionalist. I like things with strong flavours; anchovies, blue cheeses, black olives, fish roe and tapenade are all stuff I love.

 

Ive eaten a sausage called Jhesus (sp) wich is donkey and its not bad but I would not worry if I never had it again Donkeys are far more fun on Blackpool beach than they are in a sandwich.

[five bellies]

Most traditional French cuisine is nothing to get excited about though Steve, the only two European native cuisines to get excited about are Spanish and Italian to my mind.

 

 

You have yet agian hit the nail sqaurley on the head old boy

 

although some of the french peasant quisine is notible ( get away from the restaunts and get someones mum to cook for you ) and of course the portugise gift with fish.

 

every one is always ready to knock British Food has any one eaten in Germany

Edited February 21, 2008 by five bellies

[Newt]

Is it significant that they have so many dishes ending in 'wurst'?

[John S]

Is it significant that they have so many dishes ending in 'wurst'?

 

And beginning in 'Brat'....

[five bellies]

I rest my Case:lol: