[s-cars] NAC or not NAC ?

[S4audinut at aol.com]

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In a message dated 12/09/2002 4:38:31 PM Eastern Standard Time,
flhuillier at siebel.com writes:

> 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
>
> --
>
>

Fred,
We call this stuff potted meat - and to some here in WV  it also is a gourmet
treat. In retrospect, I am sorry that I have given you such a hard time. Just
knowing that you savor your countrys version of a West (BY GOD) Virginia
favorite almost makes you an honarary brother/uncle. I am amazed that you
demonstrated such a depth of knowledge regarding preparation conditions,
types of spices and ingrediants, regional differences (that was good) -  you
must truly love the stuff. Most people who eat it here in WV almost
universally have absolutely no idea it is made of pig guts, lips and tails
and come to think on it -  they might not care anyway. The best product is
rated ARMOURTM.
Rod