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Old 11 Mar 2016, 22:26 (Ref:3622270)   #211
isynge
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isynge is going for a new world record!isynge is going for a new world record!isynge is going for a new world record!isynge is going for a new world record!isynge is going for a new world record!isynge is going for a new world record!isynge is going for a new world record!isynge is going for a new world record!
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Originally Posted by Aysedasi View Post
I probably don't notice it as it's one of the things I don't seek out......
Saving all your appetite for andouillettes?
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Old 12 Mar 2016, 07:49 (Ref:3622295)   #212
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Ah, no, certainly not!
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Old 12 Mar 2016, 11:20 (Ref:3622324)   #213
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Saving all your appetite for andouillettes?
Miamm ! With a pepper sauce
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Old 12 Mar 2016, 15:34 (Ref:3622350)   #214
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MoMedic9019 should be qualifying in the top 5 on the gridMoMedic9019 should be qualifying in the top 5 on the gridMoMedic9019 should be qualifying in the top 5 on the grid
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That should be a sticker issued by the Tourist Board to be placed on all the local produce in the Sarthe and Loire regions. A lot of it is delicious when you try it, but it's often better to not have its ingredients or preparation described to you first...
Potatoes, bacon, cream and stinky soft cheese?
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Old 5 Apr 2016, 20:33 (Ref:3630599)   #215
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For the People who are a bit lazy. If you don't want to peel the potatoes, you can try the "Croziflette". It is the same recipe but with "Savoie Pastas" called Crozets. You can find Natural falvoured, Chanterelles flavoures or Sarrasin flavoured Crozets. Quite delicious! (http://tasteofsavoie.com/2013/02/28/...-savoie-pasta/)

Bon appetit!!!!


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Old 11 Apr 2016, 08:52 (Ref:3631830)   #216
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Been curing our own bacon over the last couple of weeks - and started 'harvesting' it over the weekend. Now all we need to do is sort our own reblochon and we can do tartiflette totally from first principles...



(Ayse - edited for image - dead)

Last edited by Aysedasi; 26 Jun 2017 at 15:11. Reason: Image link not working
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Old 19 Apr 2016, 21:03 (Ref:3634981)   #217
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I've cooked my own at home - it's definitely a lot more appetising than the frying pan version you see at the circuit.

I usually follow Anthony Bourdain's recipe but then add in garlic to the mix..

http://www.foodandwine.com/recipes/tartiflette
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Old 14 Jun 2017, 12:00 (Ref:3741157)   #218
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vincegail should be qualifying in the top 3 on the gridvincegail should be qualifying in the top 3 on the gridvincegail should be qualifying in the top 3 on the grid
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Old 14 Jun 2017, 12:01 (Ref:3741158)   #219
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vincegail should be qualifying in the top 3 on the gridvincegail should be qualifying in the top 3 on the gridvincegail should be qualifying in the top 3 on the grid
Look what I found in the carrefour. (Not Simon )
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Old 15 Jun 2017, 10:15 (Ref:3741558)   #220
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The tartiflette I ate yesterday in the grandstands alley was splendid and its price was as hot as the weather !
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Old 19 Jun 2017, 13:15 (Ref:3745217)   #221
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In case you wondered, Vince ate all the tartiflette but was not that impressed, so recommendation is don't buy the canned version
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Old 19 Jun 2017, 20:52 (Ref:3745357)   #222
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seanyb505 should be qualifying in the top 5 on the gridseanyb505 should be qualifying in the top 5 on the gridseanyb505 should be qualifying in the top 5 on the grid
I made some for my le mans party. Probably the best decision of the weekend
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