What did I eat???

Jul 23rd, 2004, 11:04 PM
  #21  
 
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FA, I know what poisson is.
The dish I ordered was categorized under main courses...neither meat nor fish specific.
My point is simply that I was expecting foul (since the English translation was cuckoo) when I actually ordered fish.
I found this story relevant as bbib and I were both unsuspecting diners.
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Jul 24th, 2004, 12:11 AM
  #22  
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Josh - I would have expected cockoo too - its so easy to get lost in translation isn't it!

St Criq - it did smell - gosh the memories are flooding back now! It was an earthy smell, with a touch of aboitoire (spelling?) about it. Foul!

I am really sure it wasn't cheese - I LOVE cheese. It was literally a small bowl, like a finger bowl with white small, irregular-shaped lumps in a thin white liquid. A small portion, proably 4-5 tablespoons worth..

It did smell and was SO chewy..

cig - the waiter did tell me in French what it was, but I have no recolection. It was only my poor French spoken - no word of English.

hopscotch - we had pate de foie gras for the second course.

Thanks everyone for their replies, was beginning to think it was sweetbreads but now not so sure because of the smell.... back to brains maybe!?
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Jul 24th, 2004, 04:37 AM
  #23  
 
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Ah ha, twas a 'thin white liquid' you say, bbib. That's new data.

Then you probably had a consommé, what we would call a bisque or bisk. It could have been meat or fowl stock base, though fish stock is more likely because it was white.

The chewy things were probably small dough balls, dumplings if you will, dropped in the pot during the boiling.
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Jul 24th, 2004, 05:24 AM
  #24  
 
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hopscotch,
You won't see brains for sale or on menus in the US, and many other countries because of the increased risk of mad cow disease from eating central nervous system tissue.

The USDA bans the use of central nervous system tissue in foods.
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Jul 24th, 2004, 06:08 AM
  #25  
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hopscotch - Hmmm - been thinking about your suggestion, I really don't think the lumps were dumplings - I have had dumplings in soup before and they tasted very different...

the lumps were kind of like popcorn in shape and size - maybe slightly smaller. The liquid almost seemed like a by-product of the lumps rather than a separate entity...

Thanks for your suggestions though!
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Jul 24th, 2004, 07:38 AM
  #26  
 
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Sorry Josh, I was confused...I was still thinking about "gross food" and was wondering why you thought fish was gross. My mistake - I said that "I" didn't get the point of your story
FromAtlanta is offline  
Jul 24th, 2004, 08:04 AM
  #27  
 
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Could it have been tripe??
cigalechanta is offline  
Jul 24th, 2004, 08:13 AM
  #28  
 
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bbib, I have no idea what it was, but if it's any consolation, I'm almost certain that it wasn't brains.

Brains aren't chewy or particularly white. They're usually very light, actually. I grew up in St. Louis, where they made a mean traditional brain sandwich in the taverns, and at my grandmother's house. And she'd worked so hard to make it and all...


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Jul 24th, 2004, 08:18 AM
  #29  
ira
 
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>I wonder what they do with these parts in the USA. The butcher probably keeps them to himself because I have never seen them in a market.<

They turn them into cattle and chicken feed, which is why we have to worry about mad cow disease.
ira is offline  
Jul 24th, 2004, 08:24 AM
  #30  
 
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I too was wondering tripe as a possible answer (like served in menuto/sp? in Mexico). It is white and it is chewy.
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Jul 24th, 2004, 08:35 AM
  #31  
 
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Yum. I've had tripe in Burgundy, and in Normandy . . . sometimes finished off with a creme roux:

http://www.ofival.fr/abats/html/prep...s/tripesgb.htm

c'est bon ça !
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Jul 24th, 2004, 12:44 PM
  #32  
 
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Well the important point of all this is that you didn't get sick after consuming it, and I'm assuming your kidney and liver functions are normal and you are neurologically intact.
platzman is offline  
Jul 24th, 2004, 01:08 PM
  #33  
 
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Maybe it was carp sperm.

http://www.greatchefs.com/tv%20w207%..._dumplings.htm
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Jul 24th, 2004, 01:08 PM
  #34  
 
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I would guess brains or tripe.
Sweeetbreads, something I like, are soft, but not the consistency of cottage cheese. The above other two do have a sort of curdy-looking appearance, tripe especially looks to me like a soft, white, honeycomb.
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Jul 24th, 2004, 01:55 PM
  #35  
ira
 
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Hi,

I don't think that it was tripe. It is not curdy like cottage cheese. Also, if properly cooked it is not chewy.

I think that StCirq might have the right answer.

ira is offline  
Jul 24th, 2004, 02:09 PM
  #36  
 
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I doubt cheese was served as a starter as the French serve a cheese platter that always precedes the dessert.
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Jul 24th, 2004, 02:21 PM
  #37  
 
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wrong, Ira. they DON'T feed that to cattle in this country, such animal parts have been banned sometime since the mid 90's, which is why we DON'T-unlike the Brits- have to worry about mad cow disease in this country-uthe small outbreak of the disease in Montana came from a herd in Canada.
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Jul 24th, 2004, 02:53 PM
  #38  
 
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In the Périgord it is very common to start the meal with cabécou (cheese), bvut it's usually served on toasts or in a salad with walnuts.

But this doesn't sound like cabécous - if it was really curd-like or popcorn-shaped, and had an intense odor, maybe it was small white truffles? They certainly have a distinctive smell. On the other hand, I've never seen a white truffle in the Sarlat area - since it's famous for its black ones, that would almost be sacrilege.

Do you remember the name of the restaurant? I'll be in Sarlat next week and my cuiosity is piqued!

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Jul 25th, 2004, 05:06 AM
  #39  
ira
 
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Thank you for the correction, spygirl.
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Jul 25th, 2004, 09:37 AM
  #40  
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Sorry StCriq, no idea - it was several years ago. All I know was it was a small, dark restaurant with a messane (open to view) second floor. Not much help I know!!

Enjoy Salart - look out for white chewy lumps and thanks for all your suggestions as to what I may have eaten.
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