h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I've got too many loose threads that need tying up and finishing off.

I'd planned for a while to write some Entries about various things to do with the Canary Islands, one of which was local foodstuffs. But, I've not had any time to actually cook anything since Thursday, and it is now Tuesday evening. I've not starved myself, just eaten out, with friends. Or if I've not eaten out, it's been a simple grab a sandwich, some fruit or scrambled eggs and run. So I am determined now to experiment and report back. I have a free day tomorrow and the rest of the evening is clear.

I'm not going to tell you what it is I am cooking, apart from it being vegetable. I'm not even convinced it will be edible, which is why I have to cook it while I'm not expecting visitors. I'll let you know how it turns out.

You mystery woman you!

Ooh, a cliffhanger. Intriguing.

Deb

[Amy P]

Hope it's something spicy!

"I'm not even convinced it will be edible, which is why I have to cook it while I'm not expecting visitors." [Lanzababy]

If it's inedible, I give you permission not to eat it once you've taken your first taste. Life is too short to eat things you don't like.

Yet another reason to have chickens

I have never encountered anything inedible whilst in your company, oh fair lady of the island, so I am sure you will once more do more than fine



PS: There was the sweetbread in Madrid, of course. But firstly it wasn't entirely inedible, secondly you had warned me and thirdly I insisted on trying it myself, so it doesn't count. And I'm sure Milla will vouch for that

I've conveniently totally forgotten the sweetbreads. But thanks for your vote of confidence.

Not my favourite, perhaps, but definitely edible, those sweetbreads.
Also, I've tried tripe in Chinese chili hotpot. Again, definitely edible, but I don't feel I need to eat it again.

Given the choice I would probably prefer Chinese chili hotpot to Haggis or its German variety Saumagen

I might even prefer sweetbreads

I've looked at tripe, but glad to say that nobody has tried to make me eat it.

Andouille is a sausage made from the bits of pig that are left over after the well to do have eaten.

In France, and especially in Bretagne, it consists of chitterlings(the small intestines), tripe(the stomach lining, onions(non pig), wine (also non pig), and seasonings.

When I first visited Bretagne, many years ago, I kept seeing this dish on the menu, and realising it was a regional delicacy, I was determined to try it.

As I had been cycling the canal and river paths, I somehow got it into my head that it was based on eels. I later realised that andouille and angouille are subtly different.

But that was after I had ordered it. Did I enjoy it? Yes I did and continue to this day. Not sure I could eat pure tripe though.

Tripe is, apparently, quite different depending on which of the four stomachs it comes from. There is honeycomb tripe, flat tripe, bible tripe and reed tripe from the fourth stomach. Reed tripe isn't used much because it's full of glands or something.

Apologies if you're at breakfast when you read this.

Ughh, I wasn't eating, but that's still TMI.

I thought it came in two varieties: Daily Express and Daily Mail.

You're such a wit Icy. Did you ever think of life as a script writer for comedy?

I was eating. I have stopped now