[s-cars] NAC or not NAC ? NAC!

[Ian Duff]

i thought it was:
Kill the cow, knock its horns off, wipe its ass, serve. What's this about
cooking? That's almost as bad as ruining a good whiskey with ice, or, heaven
forbid, <gasp>, water.

But I guess that's just the barbarian in me, being 'Murican, of Scottish
descent, and all. Forgive me.

-Ian Duff.
-----Original Message-----
From: s-car-list-admin at audifans.com
[mailto:s-car-list-admin at audifans.com]On Behalf Of Dave Burig
Sent: Monday, 09 December 2002 18:04
To: Frederic L'Huillier; s-car-list at audifans.com
Subject: RE: [s-cars] NAC or not NAC ? NAC!


AHA!  This clears up everything.  This French delicacy is actually pig
intestines, STUFFED WITH PIG INTESTINES!  Now I see what all the fuss is
about.

Just to hazard a guess, I'm assuming that the timing of the development of
this recipe coincided with the last great famine in France.  After all of
the more palatable parts of the pig had been eaten, (Ribs, ham, shoulder,
bacon, lips, tail, hooves, teeth, and sphincter) all that was left  was a
big pile of intestines. Since they had already been thrown in the River
Seine as garbage the day prior, (hence the "soak in cold water overnight"
instruction) the cook figured that was a good place to start. They tried
just boiling them and eating them, but even the starving French couldn't
stomach a good Bratwurst sans filling, so they pooled their resources, mixed
all of the strongest spices they had with it in a bowl in an attempt to mask
the taste, and STILL walked away in disgust.  When Meals-on-wheels didn't
show up the next day, they went back to the foul brew (hence the "macerate
for 24 hours instruction) and stuffed some of the smaller bits into the
bigger bits to try to delude themselves into thinking it was sausage.  After
it had been cooked an hour or so, a man on death's door from starvation ate
one, and lived.  It took another four hours for the rest of the group to get
up the nerve to eat the rest, (hence the "cook for about five hours"
instruction). Against all odds, they lived, probably thanks to the
nutritional contribution of the celery and the antiseptic properties of the
wine contained therein.  To commemorate the event, and to save face, the
malodorous concoction was officially dubbed a delicacy, and the French have
been in denial ever since.

The best food requires the least preparation, i.e.:
Kill cow.
Remove slab.
Grill.

DB



-----Original Message-----
From: s-car-list-admin at audifans.com
[mailto:s-car-list-admin at audifans.com]On Behalf Of Frederic L'Huillier
Sent: Monday, December 09, 2002 4:28 PM
To: s-car-list at audifans.com
Subject: [s-cars] NAC or not NAC ?


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Hi,

Not Audi Content OR Not Andouillette Content ? That is the question !

Anyway, I looked for more information about this delicate french
specialty for gourmets only. Obviously, the ones on this list who grew
up with ketchup or pop corn can save themselves time by deleting this
email right away !


Let's move on to the details regarding Andouillette:

The basic ingredients and cooking methods are the same for all
andouillettes, but various ingredients are added that make the regional
differences. Regions that are particularly well known for the
Andouillette are Troyes (the Champagne region), Nancy (Lorraine region),
Strasbourg and Tours. Unlike the other made from Pig intestines, The
Andouillete from Lyon is made from Baby Cow intestines.

First the intestines must be thoroughly cleaned and scraped of all fat.
Then they are soaked in cold water for 24 hours. The 'chef sets aside a
certain amount of the thinner intestine to use as skins later on. The
soaked tripe is then cut into strips and placed in a large bowl.
Next is the seasoning stage. To the tripe, pepper, salt, cloves, nutmeg,
garlic and ginger are added. For the Nancy variety white wine and
truffles are also added at this stage and for Troyes, mushrooms, dry
white wine, onions and parsley. The mixture is then left to macerate for
24 hours.
Slices of bacon fat are then added and the entire mix, ire is rolled up
and stuffed into the intestine. In Chedeville they still use the 'a /a
ficell'e method whereby the andouillette is carefully rolled and twirled
and then tied at each end with string. Once tied up they are placed side
by side in a large stainless steel vessel and covered with a bouillon of
water, milk, white wine, cloves and put in the oven for about five
hours. When the bouillon cools it takes on a jelly-like consistency. The
andouillettes are now ready for distribution.

The best Andouillette are rated AAAAA, which stands for 'Association
Amicale d'Amateurs Authentiques d'Andouillette' since 1865.

Regards,
Frederic

--

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