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?
Categories
- A little light fiction...
- brief encounters
- Coudal
- Cuisine de Meuh
- Current Affairs
- drawing writers
- England: Elsewhere
- Five-Minute Academy
- France: Elsewhere
- French dressing
- friends
- Games
- Gardeners' Worlds
- Hourly Comic Day
- hypochondria
- I'm an art critic in my spare time you know
- Idle pleasures
- In Occupied Times...
- Intercultural misunderstandings
- London
- Necessary Fiction
- Oulipo
- Overheard on Eurostar
- oxford
- Paris
- Playlists
- Port Eliot
- Shakespeare & Company
- Sobell
- streetstyle
- Tate
- The Day Job
- The night job
- Wellcome
- writing
Search
Keys to Paris and Elsewhere
- Anytrip Paris Hotels
Design your own business cards
Online Hotel Reservations
Book a Hotel near Louvre Paris at great rates from Lets Book Hotel- River Cruising
- CHEAP PARIS HOTELS
« Cuisine de Meuh - Lard | Main | Maths Cabinet »
October 15, 2012
Comments
You can follow this conversation by subscribing to the comment feed for this post.
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment
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.
they look like grilled pigsfeet...
Posted by: labergerebasque | 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*
http://www.oldham-chronicle.co.uk/forum/forum_posts.asp?TID=3&title=pea-soup-with-pigs-trotters
Posted by: Jane | 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...
Posted by: badaude | 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...
Posted by: Jane | 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.
Posted by: badaude | 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!
Posted by: Anastasia | October 23, 2012 at 01:54 PM