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      CommentAuthorDuracell
    • CommentTimeApr 22nd 2018
     
  1.  
    If they were made in Worms that would be apposite.
    https://en.wikipedia.org/wiki/Worms,_Germany
    They even have this
    https://en.wikipedia.org/wiki/Diet_of_Worms
    • CommentAuthorAsterix
    • CommentTimeApr 28th 2018
     
    I read a bit that the Belgians serve their pommes frites street food with a remoulade instead of mayonnaise.

    Has anyone had any fries/chips done this way? Seems to make more sense than plain old mayonnaise.
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      CommentAuthorAngus
    • CommentTimeApr 28th 2018
     
    Proper Fritessaus is not exactly mayonnaise, but that's the closest we have in English.
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      CommentAuthorgoatcheez
    • CommentTimeApr 29th 2018
     
    Sauce rémoulade. According to Larousse Gastronomique, rémoulade is 250 ml (1 cup) of mayonnaise with 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of anchovy essence (optional). Some recipes use chopped anchovy fillets.
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      CommentAuthorgoatcheez
    • CommentTimeApr 29th 2018
     
    Beats the hell out of ketchup!
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      CommentAuthorAngus
    • CommentTimeApr 29th 2018 edited
     
    Vinegar on chips
    Mayonnaise on frites
    (chips and patates frites are the same thing. You can only tell them apart because chips go with fish)
    Avoid crisps because there is no end to them.

    Ketchup never.
  2.  
    I am oddly nostalgic for the little blue bag
  3.  
    Damn. I'm fresh out of cornichons.
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      CommentAuthorAngus
    • CommentTimeApr 29th 2018 edited
     
    Who eats gherkins with chips?

    Or ... would those be patates frites...?
    • CommentAuthorAsterix
    • CommentTimeApr 29th 2018
     
    Posted By: alsetalokinDamn. I'm fresh out of cornichons.


    Some baby pickled gherkins will probably work in a pinch in this applicaiton.

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      CommentAuthorpcstru
    • CommentTimeApr 29th 2018
     
    Tartare Sauce - Gherkins & Capers in ... mayo~ish. Yum with fish & chips!
    • CommentAuthorAsterix
    • CommentTimeApr 29th 2018
     
    Well, note the quantity of herbs in the Larousse recipe. I imagine that it makes a substantial difference over plain old mayonnaise. Aoili would probably work very well with pommes frites.
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      CommentAuthorpcstru
    • CommentTimeJun 21st 2018
     
    Carbonara. Pasta, Panceta (shoud be Guanciale which is cured pork cheek/jowel), Parmesan, Pecorino, Pepper, Egg (mostly yolk). Simple. Superb.
  4.  
    Yummy. I make it with bacon, though, because .... well... Texas.
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      CommentAuthorDuracell
    • CommentTimeJun 21st 2018
     
  5.  
    Carbonara is amazing, a beautiful thing.
    • CommentAuthorAsterix
    • CommentTimeJun 21st 2018
     
    Rat carbonara?

    Never tried it.
    •  
      CommentAuthorDuracell
    • CommentTimeJul 15th 2018
     
    Mmmm ...

    Freshly baked scones with generous amounts of proper golden Irish butter and proper Manuka honey.


    Mmmm ...
    •  
      CommentAuthorAngus
    • CommentTimeJul 15th 2018
     
    Ahhh..