LM24 Tartiflette - Page 6

isynge · 16 Mar 2014, 16:02 (Ref:3380603)

Quote:

Originally Posted by GT6

The most serious problem with France is there complete in ability to understand bacon, we will take a fair amount but without a freezer we usually run out by friday

Ultimately all we're aiming to do with the bacon here is to introduce a bit of smokey porkiness, so while I went overspecced with some Ginger Pig old spot, we can probably improvise around this, especially if we pack a smoker, or alternatively bring something like a smoked pancetta, which should survive into the week out of the fridge pretty well.

GT6 · 16 Mar 2014, 16:25 (Ref:3380624)

We will get by probably best to prepare early wednesday evening then leave to cook during first session and then consumme before night practice

**Aysedasi** · 16 Mar 2014, 16:26 (Ref:3380627)

Are you having the consomme before or after the tartiflette........?

GT6 · 16 Mar 2014, 16:29 (Ref:3380629)

Well if you bring some we can have it before we EAT the tartiflette

**Aysedasi** · 16 Mar 2014, 17:44 (Ref:3380671)

You're gonna EAT it????

I thought you were going to repair any holes in your tent with it!

GT6 · 16 Mar 2014, 19:36 (Ref:3380722)

well just for that we will let you watch us eat it, on a cold and wet Wednesday evening you will regret not being allow to sit under a gazebo with warm food and a roaring BBQ

**Aysedasi** · 16 Mar 2014, 20:06 (Ref:3380735)

What you do next Wednesday is up to you Simon.......

Mal · 17 Mar 2014, 22:33 (Ref:3381284)

Quote:

Originally Posted by bella

i can't do tartiflette, but it takes a very serious sandwich to beat my bacon and roquefort le mans special breakfast butty.

le mans tenths masterchef?

That's sounds great I will have to try it. We always have plenty of bacon as one of our crew is a UK butcher, so I will have to add some Roquefort. I have added camembert before .. but never Roquefort

GT6 · 18 Mar 2014, 07:45 (Ref:3381365)

roquefort is a serious cheese probably the best sheep's cheese and just behind stilton on my list of favourite blue cheese

**bella** · 18 Mar 2014, 11:36 (Ref:3381433)

Quote:

Originally Posted by Mal

That's sounds great I will have to try it. We always have plenty of bacon as one of our crew is a UK butcher, so I will have to add some Roquefort. I have added camembert before .. but never Roquefort

definitely give it a go - my personal favourites are the fancy societe caves baragn-something and one called papillon (probably spelt that wrong). both are really salty and it compliments the bacon in a very wrong but totally right way!

also, for the lazy camper, get a baguette, slice it either lengthways or in little girly slices for the appetiser, slap on some roquefort and perhaps a little ham or spicy sausage, put it on the bbq and voila. cheese on toast junk food a la france

goats cheese also works, but it has to be the right one.

all of the above are best enjoyed with a glass of cafe de paris/equivalent cheap and cheerful bubbly

**BertMk2** · 18 Mar 2014, 11:54 (Ref:3381435)

Quote:

Originally Posted by GT6

Yes they call it crispy bacon, i call it ruined

When cooked correctly bacon does not bend. There's nothing worse than limp bacon - it's the disappointment more than anything, the promise of food utopia ruined, dreams broken, hopes dashed. All for a few minutes more cooking - oh the inhumanity of it all. Why? Why? The food of gods destroyed. It's heartbreaking.

Possibly over dramatic?

GT6 · 18 Mar 2014, 12:56 (Ref:3381454)

Beg to differ, prefer bacon to be cooked not incinerated

**Aysedasi** · 18 Mar 2014, 18:43 (Ref:3381572)

I like it well cooked, but not to a crisp. I can buy a bag of Frazzles for that........

wewantourdarbyback · 19 Mar 2014, 21:11 (Ref:3382016)

Cooked, still like meat, crispy is just wrong. (My recent trip to the states was like torture whenever Bacon was offered)

isynge · 19 Mar 2014, 23:29 (Ref:3382067)

Quote:

Originally Posted by wewantourdarbyback

Cooked, still like meat, crispy is just wrong. (My recent trip to the states was like torture whenever Bacon was offered)

At risk of defending the indefensible (but being British lost causes are always appealing) if you find the right American establishment, accept that what you're getting isn't British, and probably will be sweet, then bacon cooked to a crispy level, deployed with some pancakes and good maple syrup, can be very good indeed.

Gingers4Justice · 20 Mar 2014, 00:26 (Ref:3382078)

Quote:

Originally Posted by isynge

At risk of defending the indefensible (but being British lost causes are always appealing) if you find the right American establishment, accept that what you're getting isn't British, and probably will be sweet, then bacon cooked to a crispy level, deployed with some pancakes and good maple syrup, can be very good indeed.

I have to agree. A Polish family run the Cafe Warsaw down the road, which is confusingly an American Diner, but the Bacon there is a little different to the British stuff - but nice with the pancakes.

With the danger of bringing this back on topic, how long did your Tartiflette last, Ian? I've been debating cooking it since this thread opened but with the end of term fast approaching, finances are tight. But if I can get enough meals out of it, I'd give it a go...

GT6 · 20 Mar 2014, 06:35 (Ref:3382124)

Quote:

Originally Posted by isynge

At risk of defending the indefensible (but being British lost causes are always appealing) if you find the right American establishment, accept that what you're getting isn't British, and probably will be sweet, then bacon cooked to a crispy level, deployed with some pancakes and good maple syrup, can be very good indeed.

Sounds awful to me. what is wrong with a full monty. that is what bacon was made for

isynge · 20 Mar 2014, 09:49 (Ref:3382184)

Quote:

Originally Posted by Gingers4Justice

I have to agree. A Polish family run the Cafe Warsaw down the road, which is confusingly an American Diner, but the Bacon there is a little different to the British stuff - but nice with the pancakes.

With the danger of bringing this back on topic, how long did your Tartiflette last, Ian? I've been debating cooking it since this thread opened but with the end of term fast approaching, finances are tight. But if I can get enough meals out of it, I'd give it a go...

The tartiflette served as four meals, this was with 1 kg of potatoes, about 6 rashers, one onion, and about 250g of cheese (essentially the Guardian recipe).

I went overspecified on it in terms of the bacon and cheese, but don't think you have to, especially with the bacon. Cheese-wise over investing rewards, but shop around and find a good soft cheese on special somewhere (which as an upside, will probably mean it's a bit more mature) and you should be fine. Obviously if you use it as a side then it'll go further.

The Badger · 20 Mar 2014, 12:12 (Ref:3382230)

Don't u have to have roboclon cheese or something like that .

I also heard that this dish is actually no more than 20 years old . Any truth in that ?

And its still foul .........

isynge · 20 Mar 2014, 13:00 (Ref:3382253)

Quote:

Originally Posted by The Badger

Don't u have to have roboclon cheese or something like that .

I also heard that this dish is actually no more than 20 years old . Any truth in that ?

And its still foul .........

Reblochon is what it was designed for, and yes, it was initially promoted about 30 years ago as an attempt to big up Reblochon sales. That said, pela, which is pretty similar has been around for ages, and I'm struggling to see that nobody prior to coming up with "tartiflette" had thought of doing cheesy potatoes.

Is it tartiflette without Reblochon? Possibly not, although I suspect their patent has lapsed, so you can do what you like. I'd argue you do need a pretty gutsy soft cheese, and a washed rind will crisp up very nicely, but so long as it's got a bit of character you're on the right track.

And I promise not to make you eat any if you don't want to...

Gingers4Justice · 20 Mar 2014, 13:21 (Ref:3382261)

Quote:

Originally Posted by isynge

The tartiflette served as four meals, this was with 1 kg of potatoes, about 6 rashers, one onion, and about 250g of cheese (essentially the Guardian recipe).

I went overspecified on it in terms of the bacon and cheese, but don't think you have to, especially with the bacon. Cheese-wise over investing rewards, but shop around and find a good soft cheese on special somewhere (which as an upside, will probably mean it's a bit more mature) and you should be fine. Obviously if you use it as a side then it'll go further.

Cheers Ian. Four meals sounds decent. Re-heated, it could be a decent alternative to the night-ending kebab.

The Reblochon may be difficult to source unless I can be bothered to walk to the city centre, so I'm largely at the mercy of the illogical stocking at my local Tesco Express. It's a luck dip what you get there. I'm guessing it won't quite be the same with Red Leicester...

I'll post up the results if I do cook it though.

On another LM-food-related note, how much chili powder do you have to put on a Cumberland sausage to turn it into a merquez?

isynge · 20 Mar 2014, 13:23 (Ref:3382266)

Quote:

Originally Posted by Gingers4Justice

The Reblochon may be difficult to source unless I can be bothered to walk to the city centre, so I'm largely at the mercy of the illogical stocking at my local Tesco Express. It's a luck dip what you get there. I'm guessing it won't quite be the same with Red Leicester...

I'll post up the results if I do cook it though.

On another LM-related note, how much Chili powder do you have to put on a Cumberland sausage to turn it into a merquez?

Red Leicester would probably stop it being tartiflette...

And aren't merguez lamb based, while a cumberland presumably will be pork?

Gingers4Justice · 20 Mar 2014, 13:45 (Ref:3382275)

Quote:

Originally Posted by isynge

Red Leicester would probably stop it being tartiflette...

And aren't merguez lamb based, while a cumberland presumably will be pork?

Don't worry, I wouldn't actually put Red Leicester in it. I may be a student but I do have some standards

And merguez, lamb based??? That's potentially big news for some members of our party who don't eat Pork.

GT6 · 20 Mar 2014, 13:47 (Ref:3382276)

why ruin a perfectly good cumberland sausage

isynge · 20 Mar 2014, 13:57 (Ref:3382285)

Quote:

Originally Posted by Gingers4Justice

Don't worry, I wouldn't actually put Red Leicester in it. I may be a student but I do have some standards

And merguez, lamb based??? That's potentially big news for some members of our party who don't eat Pork.

The great oracle of Wikipedia suggests that merguez are indeed beef or mutton related - which I guess makes sense given their North African origin - also thinking about it makes sense regarding their longevity out of the fridge come June.

I suppose bringing a sausage maker to Le Mans might constitute things getting out of hand?