Once Works Well was pure technology. Now it seeks merely to divert.
Pansy subjects - Verse! Opera! Domestic trivia! - are now commonplace.
The 300-word limit for posts is retained. The ego is enlarged

Thursday, 7 May 2009

Voie sans issue

En essayant saisir le francais
Un rosbif se trouve perturbé.
Mais son prof dit, “Bien sur,
J’ai une méthode moins dur,
On doit trancher le gorge de l’anglais.”

NOTE: C'est une andouillette.
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3 comments:

The Crow said...

Andouille...ah, memories to rouse the Beast Within.

If I were home (Louisiana), I would bet your sausage was luxuriating in a rich tomato gravy - a medium brown roux of olive oil and flour, cut with beef or chicken stock, white wine; garlic, onion, parsley, thyme; diced fresh tomato added at the last moment so as not to overcook it. Served with hot rice and half a loaf of Reising's french bread.

How sad for me, there are no andouille in south-central Pennsylvania. Lots of (Amercanized) German, Polish and Italian sausages, but no French (not exactly like home, but close enough)...and sure as heck no Cajun! Oh...and for a boudin! Boudin noir! Tasso!

7 May 2009 at 18:42
Roderick Robinson said...

Welcome back. You sent me scurrying for the French dictionary but all was well: my version is merely the smaller version of yours. I've found that whenever a Franco-novice, looking up from the menu, asks, "What's an andouillette?", it's always best to lie about the contents. The US was a great place for sausages. But some day you must do a post on how to eat a hot-sausage sandwich without covering your shirt-front, the waiter and the bar walls with superheated sauce.

8 May 2009 at 09:23
Lucy said...

I don't believe the Cajun andouilles to be the same; they have boudin too, and oddly, cracklin', a thing unheard of here. When asking our butcher for a piece of 'couenne' to go with the roasting pork, he furnished it, but frowned, informing me it was full of cholesterol. When I asked what they normally did with it, he replied 'we put it in the charcuterie'.

My apologies if I have shared that anecdote before, it is one of my favourites and I find I am reaching the stage where I repeat my stories. This is mitigated by my other half and most of my friends being at the stage where they've forgotten being told them before, so that's OK.

Another favourite topic of anglophone conversation is 'what does andouillette most resemble in flavour and aroma?' Answers vary from 'an exhumed corpse', to 'smoked rubber bands marinaded in pig shit' (yes, the last one was mine).

Sound limerick; I doubt it would be appreciated. I have yet to convey the idea of rhyming slang to any captive French audience, I haven't tried limericks.

14 May 2009 at 18:04

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