Online hotel reservations
« Cuisine de Meuh - Lard |
| Maths Cabinet »
Puree - was there ever a more sinister word?
I can take the soup so thick that butter floats on it but *what* are those things behind it?
and, I've been wondering...
...do you dunk them?
11:12 AM in Cuisine de Meuh | Permalink
You can follow this conversation by subscribing to the comment feed for this post.
they look like grilled pigsfeet...
December 19, 2011 at 06:24 AM
They are pigs' trotters. I had an idea that split pea soup and trotters went together (don't know why I knew that) and a quick search shows they do. *Shudder*
October 23, 2012 at 10:33 AM
They look like they've been taken out after and deep-fried with some sort of crispy coating (if you've ever eaten out in France you'll know that croustillant/e is the most frequently-used adjective on any menu). I have date deep fried duck neck in a Chinese restaurant once and it was delicious. Looks kind of similar...
October 23, 2012 at 10:44 AM
The Cuisine de Meuh photographer has a real gift for making things look as unappetising as possible. Quite refreshing, in a way...
October 23, 2012 at 10:50 AM
I think part of the effect comes from the cards having spent 30 years fading gently in a French holiday villa. Have to admit the clinical white-tile background on this one is particularly spooky.
October 23, 2012 at 01:26 PM
I am immune to the horrors of pig's trotters, thanks to years spent in rural Spain. The thick pea soup, on the other hand, was lunch every day when I was a child. Every. Single. Day. Brrrrrrr!
October 23, 2012 at 01:54 PM
This is only a preview. Your comment has not yet been posted.
The letters and numbers you entered did not match the image. Please try again.
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
(URLs automatically linked.)
(Name and email address are required. Email address will not be displayed with the comment.)
Name is required to post a comment
Please enter a valid email address