LM24 Tartiflette - Page 3

vincegail · 1 Mar 2014, 18:23 (Ref:3373721)

Looks a bit different than on the pictures in the Guardian article, but it tasted very nice! Can't tell if it was up to the standard as it was my first attempt at it, but I am rather pleased with the result.

Ayse: I might use less with the next go

Simon: I don't have an oven on the campsite, which is rather an essential apparatus regarding this recipe.

GT6 · 1 Mar 2014, 18:52 (Ref:3373727)

On the circuit they seem to use giant wok's, we have a large wok in the camping equipement

**batmobile** · 1 Mar 2014, 19:24 (Ref:3373734)

Quote:

Originally Posted by vincegail

Looks a bit different than on the pictures in the Guardian article, but it tasted very nice! Can't tell if it was up to the standard as it was my first attempt at it, but I am rather pleased with the result.

Ayse: I might use less with the next go

Simon: I don't have an oven on the campsite, which is rather an essential apparatus regarding this recipe.

Good job!

**Aysedasi** · 1 Mar 2014, 21:28 (Ref:3373777)

Quote:

Originally Posted by vincegail

Looks a bit different than on the pictures in the Guardian article, but it tasted very nice! Can't tell if it was up to the standard as it was my first attempt at it, but I am rather pleased with the result.

Ayse: I might use less with the next go

Simon: I don't have an oven on the campsite, which is rather an essential apparatus regarding this recipe.

Well, I have to admit, it looks pretty good from here

GTfour · 1 Mar 2014, 23:49 (Ref:3373815)

Mouthwatering stuff there Vince!

Le Vieux · 2 Mar 2014, 08:46 (Ref:3373944)

The fact that you don't like it Ayse, suggests that it might be the presence of the Reblochon. After all, I'm assuming you would normally eat bacon, potatoes, onions and cream.

Why not try an alternative recipe which caters for the more conservative english palate?: use cheddar instead of Reblochon. It's not the same, it's not as good, but it's (just about) acceptable.

**Aysedasi** · 2 Mar 2014, 11:29 (Ref:3373996)

No, Reblochon is fine, it's just that I've never seen Tartiflette looking as well cooked as that at the circuit.....

isynge · 2 Mar 2014, 16:10 (Ref:3374047)

Quote:

Originally Posted by Aysedasi

No, Reblochon is fine, it's just that I've never seen Tartiflette looking as well cooked as that at the circuit.....

I suspect we just need to put our heads together and see how we can build a wood fired oven in TR and put Vince's experience to some good use, then tartiflette like that can happen at the track.

GT6 · 2 Mar 2014, 16:16 (Ref:3374048)

I will be taking the Cobb which can be used as an oven

**Aysedasi** · 2 Mar 2014, 17:16 (Ref:3374060)

Will you bring it to the meeting.......?

GT6 · 2 Mar 2014, 17:34 (Ref:3374065)

I think that the people who pay the ACO a fair sum for the concession to sell it might object if someone walks into the village with a large quantity and then gives it away

vincegail · 2 Mar 2014, 18:00 (Ref:3374070)

As friday is such a busy day, I usually cook twice on the thursday.
First I prepare my chicken+gueuze stew (see cookbook section) which then goes in the fridge till the friday evening meal.
After that I start to cook thursday evening's meal.
I don't fancy making diner thrice on the same day, sorry, so I won't be bringing any.

GT6 · 2 Mar 2014, 18:41 (Ref:3374079)

We usually cook late on friday, as it is a busy day, cooking helps to stop us drinking to much as prefer to feeling ok for the saturday morning

isynge · 2 Mar 2014, 20:41 (Ref:3374114)

Quote:

Originally Posted by GT6

We usually cook late on friday, as it is a busy day, cooking helps to stop us drinking to much as prefer to feeling ok for the saturday morning

And obviously if we had a carb heavy dish for Friday evening it would help ensure that if there was an unintended level of overconsumption as Friday night wore on the blow would be cushioned somewhat...

Suspect we might want to use conventional solid fuel for the Cobb rather than one of the self lighting discs for something like tartiflette, but sure that is within the wit of man.

**Aysedasi** · 2 Mar 2014, 20:45 (Ref:3374119)

I think you may need to sell tickets for this........

Clive Brown · 2 Mar 2014, 21:11 (Ref:3374127)

Quote:

Originally Posted by vincegail

Looks a bit different than on the pictures in the Guardian article, but it tasted very nice! Can't tell if it was up to the standard as it was my first attempt at it, but I am rather pleased with the result.

Ayse: I might use less with the next go

Simon: I don't have an oven on the campsite, which is rather an essential apparatus regarding this recipe.

Have you already eaten that, or are you about to eat it?

vincegail · 2 Mar 2014, 21:22 (Ref:3374129)

I've eaten it yesterday, tonight, and will do so again tomorrow evening

And then, although it is extremely tasty, I think I'll have had my fair share of Tartiflette for quite some time to come

isynge · 2 Mar 2014, 21:29 (Ref:3374131)

Quote:

Originally Posted by vincegail

I've eaten it yesterday, tonight, and will do so again tomorrow evening

And then, although it is extremely tasty, I think I'll have had my fair share of Tartiflette for quite some time to come

So if some was made on a Friday night in June you would of course demure stating you were far too full?

vincegail · 2 Mar 2014, 21:44 (Ref:3374140)

Come June my appetite for it would be back all guns blazing, so I don't think so

isynge · 2 Mar 2014, 22:15 (Ref:3374150)

Quote:

Originally Posted by vincegail

Come June my appetite for it would be back all guns blazing, so I don't think so

Excellent. So should I pack a mandolin for slicing the potatoes or will a decent knife suffice?

**Aysedasi** · 2 Mar 2014, 23:18 (Ref:3374170)

And there was I thinking you were going to give us a tune, Ian......

Elaviel · 2 Mar 2014, 23:29 (Ref:3374172)

Quote:

Originally Posted by Aysedasi

And there was I thinking you were going to give us a tune, Ian......

That comes later in the evening

isynge · 2 Mar 2014, 23:47 (Ref:3374179)

Quote:

Originally Posted by Aysedasi

And there was I thinking you were going to give us a tune, Ian......

Give me mandolin, Global knife, or indeed frying pan, and with the right incentive I shall delightedly do my best George Formby "No Limit" impersonation...

GT6 · 3 Mar 2014, 10:14 (Ref:3374316)

can't believe that a topic on a food subject can get over1100 views and 70 plus posts in 5 days, well i suppose we have to talk about something will waiting for June

claude2cv · 3 Mar 2014, 10:42 (Ref:3374329)

Oh, it's food is it? I thought a tarty flette was like some of the side shows which used to inhabit the area in the fairground near the esses :-)