?

Log in

No account? Create an account
entries friends calendar profile Previous Previous Next Next
Edward Behr's photograph of the charcutier, Christophe Thierry,… - A little less than a happy high
komos
komos

Edward Behr's photograph of the charcutier, Christophe Thierry, preparing Andouillettes de Troyes
[the Art of Eating, no. 78]
6 comments or Leave a comment
Comments
faux_eonix From: faux_eonix Date: August 1st, 2008 04:16 pm (UTC) (Link)
I think he looks kinda sexy.
komos From: komos Date: August 1st, 2008 07:55 pm (UTC) (Link)
You haven't even seen his sausage!
faux_eonix From: faux_eonix Date: August 1st, 2008 07:55 pm (UTC) (Link)
Rowr
komos From: komos Date: August 1st, 2008 08:15 pm (UTC) (Link)
No, really

Ok, not technically his, but it's a decent example.

Edited at 2008-08-01 08:53 pm (UTC)
starboogie From: starboogie Date: August 5th, 2008 04:50 pm (UTC) (Link)
I'd bite it.

But why is the casing neatly folded under in such a classy, yet somewhat obscene way? I admit I've never really considered the finer points of sausagecraft (meat + spices + grinder + casing = ring o' kelbo), but I sort of figured that there were usually just twists between links, and knots at the end.
komos From: komos Date: August 6th, 2008 01:08 am (UTC) (Link)
Andouillettes are constructed entirely of offal that's cut into strips and pulled via a cloth loop into casings (preferably by hand). Since the package isn't ground, you can't just pinch off a link and twist to seal it.
6 comments or Leave a comment