The Cooking Thread

[PeteB]

Chicken, bacon and leeks with tagliatelle and a cheesy sauce

[Mark Bolam]

On 21/02/2025 at 14:50, peds said:

Saucisson sec a la snowshovel

 

My go-to snack EVERY time I’m in France!

[peds]

38 minutes ago, Mark Bolam said:

My go-to snack EVERY time I’m in France!

 

I was actually in Austria, but I agree 100%, yes. It is an immediate snack upon arrival in France. 

At the nearest market we usually get a plain one, a chanterelle or cep flavour, something with nuggets of gruyere or any other good cheese, and sometimes either a wild boar or a smoked one or a hazelnut. That covers all the bases, usually.

[Mark Bolam]

I’ve tried most over the years, but always revert back to the bog standard (and cheapest!).

[peds]

The British or German Standard of cured sausage I find to be vastly inferior to the French Standard. 

[sime42]

Another big fan here, can't get enough of it. Hazelnut is good, but so are all the other variants, it's hard to pick a favourite.

 

Since we're well into the subject now, here's a question for team Saucisson that's always puzzled me. Is it worth shelling out extra dosh for the premium or hardcore small artisanal producer offerings? Or just follow Mark's approach and go for the bog standard Sherpa, or other supermarket stuff? Which is what I normally do as well. I've tried fancier ones but didn't really discern much difference. Maybe I'm just not enough of a connoisseur.

 

 

[peds]

I prefer to buy them from a fella with a mustache and knobbly hands from under a flapping tarp, but deep down in my heart, I know that the supermarket ones are probably the same. They're certainly a little cleaner, but I'm not sure that matters.