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22 Mar 2014, 20:37 (Ref:3383107) | #176 | ||
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Oh alright if she does make it i will stick to tartiflette on the friday evening
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22 Mar 2014, 21:24 (Ref:3383119) | #177 | ||
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Not a problem. We'll have the Cobb and I can pack the Kitchen Aid and find a way of running it off a car battery / USB connection ams make new on Saturday morning if needs be.
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22 Mar 2014, 21:51 (Ref:3383129) | #178 | ||
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22 Mar 2014, 22:10 (Ref:3383140) | #179 | ||
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Not as long as it's men doing it, with beer around.
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Hvil i Fred Allan. (Rest in Peace Allan) |
23 Mar 2014, 07:21 (Ref:3383210) | #180 | ||
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23 Mar 2014, 07:57 (Ref:3383222) | #181 | ||
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23 Mar 2014, 10:49 (Ref:3383253) | #182 | ||
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I think you should sell tickets to come and watch.......
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280 days...... |
23 Mar 2014, 11:08 (Ref:3383261) | #183 | ||
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If we cook it for 2 hours in the cobb it might not be that exciting
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24 Mar 2014, 11:10 (Ref:3383574) | #184 | ||
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Won't need 2 hours in the Cobb - everything's already cooked, it's just a case of browning it and getting everything melted through.
Still not sure it's likely to be much of a spectator sport though... |
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24 Mar 2014, 14:28 (Ref:3383625) | #185 | ||
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Going way, way back to the original subject of tartiflette! I have had it a few times at the circuit, as others point out it is great once the chill sets in and makes a change to viande avec frites.
However I have found it varies hugely. Maybe because it is cooked in such a large comedy pan, but sometimes I have had a container of potatoes with a bit of bacon and onion, (bland) - other times it has been 90% cheese, (almost inedible in that quantity). But when you get a decent mix from near the top of the pan before it reduces to mush, then it can be very nice. (As for the GM crepe stall, I may have been responsible for helping to empty that big bottle a few times! Also on the Club Arnage annual guide, that is the back of my sunburnt neck in the blue shirt eyeing up the stand!) |
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24 Mar 2014, 14:46 (Ref:3383630) | #186 | ||
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If they let you have the bottle you can flood the plate with GM and yes it is good
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24 Mar 2014, 18:34 (Ref:3383706) | #187 | ||
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It's a 'must do'...... Great for waking you up mid-morning on Sunday......
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280 days...... |
20 May 2014, 19:34 (Ref:3408367) | #188 | ||
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As with the wednesday tartiflette plan, if my mate Matthew and I can eat along after peeling potatoes and chipping in for the cost of the food with a bit of our 'massive profit' gained with selling our Tertre Rouge ticket, we'd be more than happy to help out.
But as tartiflette is made with white wine, I'd prefer white wine to go along with it! |
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2022: Indy 500, IoM TT, LM24HRS :D |
20 May 2014, 19:42 (Ref:3408373) | #189 | |||
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Quote:
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20 May 2014, 22:11 (Ref:3408417) | #190 | |||
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Quote:
There are no problems that cannot be drafted around. |
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21 May 2014, 06:41 (Ref:3408494) | #191 | ||
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OK so we just need to ensure we have enough ingredients to make several batches
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21 May 2014, 14:33 (Ref:3408691) | #192 | ||
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For the white wine think to the " Apremont" or " Roussette de Savoie"
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16 Jun 2014, 09:40 (Ref:3422476) | #193 | ||
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Isynge and GT6's tartiflette tasted wonderful!!!!
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2022: Indy 500, IoM TT, LM24HRS :D |
16 Jun 2014, 09:51 (Ref:3422487) | #194 | ||
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Thank you Vince glad you liked it, but sorry that we were not able to let others sample it, however after the success we will be repeating the process next year
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16 Jun 2014, 12:22 (Ref:3422581) | #195 | ||
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Cheers for the endorsement - praise indeed!
Clear proof that good ingredients, a bit of preparation, and taking time over things delivers a good result. Might need a bigger bowl next year though... "During" photo below, sadly hunger was too great for any photo documentation of finished product prior to it being dished up. |
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17 Jun 2014, 13:22 (Ref:3423056) | #196 | ||
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I heard a rumour there was a stall somewhere in the fair by the Esses, but couldn't find one anywhere in the village or behind the tribunes. It seemed a paella stand was in the place where the tartiflette stall last was - sacre bleu!
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17 Jun 2014, 13:32 (Ref:3423059) | #197 | ||
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I spotted that. Randomly; had a lovely paella at the CBW
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17 Jun 2014, 14:29 (Ref:3423080) | #198 | ||
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Can confirm there was an establishment selling tartiflette by the Esses - those seemed to be the last holdouts of the smaller independent food vendors - everywhere else being dominated by the ubiquitous "speed food" establishments.
Only discovered them on Sunday (for a very good albeit expensive hamburger frites), although to be fair we'd dined pretty well on the campsite anyway, so not sure we'd have used them all that much more. |
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21 Dec 2015, 12:03 (Ref:3599149) | #199 | ||
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Here's the link to the recipe and video I mentioned on the 'Who's Going' thread:
http://www.een.be/programmas/dagelij...en/tartiflette |
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2022: Indy 500, IoM TT, LM24HRS :D |
21 Dec 2015, 12:32 (Ref:3599156) | #200 | ||
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Excellent - thanks Vince - will give it a watch.
Last night's tartiflette (ICYMI image below) was mainly based on the traditional Guardian recipe cited much much earlier in this thread, but I used a chunk of pancetta that I sliced into matchsticks rather than the suggested lardons of bacon. This did mean I didn't need to use any oil in softening the onions as plenty was rendered out here. I also used Yukon Gold potatoes, which are maybe a little more floury than necessarily talked about in the recipe, but which worked well. Simple green salad as accompaniment, and a fairly light white wine to wash it all down. |
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