"Are you familiar with the rules around here? A photo is required."
Since I'm awake, I'll do it. It's rather tame, but after all I'm a well bred southern woman and it is very early in the day for the more risque shots;) Ha,ha.
Posted on 05/14/2008 11:41:36 PM PDT by darkness78
The French are... well, what are they? Twenty-three miles away, our nearest neighbours and oldest enemies. No other nation stirs such conflicting emotions in the British breast.
Two anniversaries will underline this over the coming week. On Friday, it’s a year since Nicolas Sarkozy officially became president. Granted, this didn’t make much impact in Britain - until his wife made an official visit to our country a few weeks ago. Mr Sarkozy came too, but only to carry Carla’s bags. This was to ensure that she’d brought some clothes.
***she looks lovely whatever her state of dress or undress.....***
Are you familiar with the rules around here? A photo is required.
Thanks, while I am aware of “the rules” I am sorry to say that I have yet start collecting any digital images at all, nor have I even learned how to post them here. Shocking, I know.
Anyone else have have any Carla photos to help us to uphold the rules.....??
That’s OK but I like this one a lot better:
Carla Bruni - Quelqu’un m’a dit
http://www.youtube.com/watch?v=cNqTH3mb314
She doesn’t really have much of a voice but that throaty nightclub sound is kinda sexy.... :^)
This guy is a total turkey!
Quote - But I’d still avoid the andouillette. It truly is disgusting.
Andouillette cooked right with Dijon mustard, fries and a Burgundy is a classic French meal. It’s insanely good!
They had some good cheese but I wasn’t really impressed with the food, either. The beer was good, but I found out that was actually from Germany.
"Are you familiar with the rules around here? A photo is required."
Since I'm awake, I'll do it. It's rather tame, but after all I'm a well bred southern woman and it is very early in the day for the more risque shots;) Ha,ha.
Many Cajun recipes and well as some basic New Orleans recipes that we cook down here, call for andouille sausage. I gather it differs from andouillette.
Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.
It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.
http://www.gumbopages.com/food/andouille.html
“Many Cajun recipes and well as some basic New Orleans recipes that we cook down here, call for andouille sausage. I gather it differs from andouillette.”
New Orleans is French!
“French andouillette, on the other hand, is an acquired taste and can be an interesting challenge even for adventurous eaters who don’t object to the taste or aroma of feces. It is sometimes eaten cold, as in picnic baskets. Served cold and sliced thinly, the smell, taste, and texture may be mistaken for an andouille, but on closer inspection the texture is considerably more rubbery and the meat has a more feces-like flavor.”
>> Wikipedia
I think I’ll stick to hamburgers ....
"New Orleans is French!"
Mais qui cher, that is true. That is something to which the Favrots, Landrys, Bergerons, Boudreauxs, Soniats, Villeres,Gasaves,Anouilhs,Songys and many more can attest, because despite everything we all still live here. Vive La Nouvelle-Orleans! Vive La Cuisine de la Nouvelle-Orleans! Okay, now I'm getting hungry. I think I'll pull Monday's red beans and rice out of the fridge and have it for breakfast. LOL!
What is andouilette?
Andouillette is a French sausage, a specialty of Lyon, Troyes and Cambrai.
Traditional andouillette is made from the colon and the stomach of pig. In modern times, contents vary and normally contain intestines of pig, cow and/or calf. It is not to be confused with andouille sausage, which is much spicier, but more mild in animal-derived smells.
American andouillette is quite acceptable to the American palate. French andouillette, on the other hand, is an acquired taste and can be an interesting challenge even for adventurous eaters who don't object to the taste or aroma of feces. It is sometimes eaten cold, as in picnic baskets. Served cold and sliced thinly, the smell, taste, and texture may be mistaken for an andouille, but on closer inspection the texture is considerably more rubbery and the meat has a more feces-like flavor. By contrast, many French eateries serve andouillette as a hot dish, and foreigners have been repulsed by the aroma, to the point where they find it inedible (see external links). While hot andouillette smells of feces, food safety requires that all such matter is removed from the meat before cooking. Feces-like aroma can be attributed to the common use of the pig's colon (chitterlings) in this sausage, and stems from the same compounds that give feces some of its odors.
“The French are... well, what are they?
Here’s some evidence.”
Well, i am sure that we all can find hundreds of such videos from US TV games as well.
If we want to be credible when bashing the French, we should try to get more solid stuff.
It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Hippie: FAR OUT!!!
I never even saw that one in there. You’re sharp!
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