LM24 Tartiflette - Page 8

GT6 · 22 Mar 2014, 20:37 (Ref:3383107)

Oh alright if she does make it i will stick to tartiflette on the friday evening

isynge · 22 Mar 2014, 21:24 (Ref:3383119)

Quote:

Originally Posted by GT6

Must point out that if ian and i and the rest of the TR campsite get hungry there might not be any cake left after we collect her on friday evening

Not a problem. We'll have the Cobb and I can pack the Kitchen Aid and find a way of running it off a car battery / USB connection ams make new on Saturday morning if needs be.

Elaviel · 22 Mar 2014, 21:51 (Ref:3383129)

Quote:

Originally Posted by isynge

Not a problem. We'll have the Cobb and I can pack the Kitchen Aid and find a way of running it off a car battery / USB connection ams make new on Saturday morning if needs be.

Well that sounds like a disaster waiting to happen!

CTD · 22 Mar 2014, 22:10 (Ref:3383140)

Not as long as it's men doing it, with beer around.

Le Vieux · 23 Mar 2014, 07:21 (Ref:3383210)

Quote:

Originally Posted by GT6

Oh alright if she does make it i will stick to tartiflette on the friday evening

Literally?

Sounds messy!

GT6 · 23 Mar 2014, 07:57 (Ref:3383222)

Quote:

Originally Posted by Le Vieux

Literally?

Sounds messy!

Well we have never tried making tartiflette in a camp site before so we will see

**Aysedasi** · 23 Mar 2014, 10:49 (Ref:3383253)

I think you should sell tickets to come and watch.......

GT6 · 23 Mar 2014, 11:08 (Ref:3383261)

If we cook it for 2 hours in the cobb it might not be that exciting

isynge · 24 Mar 2014, 11:10 (Ref:3383574)

Quote:

Originally Posted by GT6

If we cook it for 2 hours in the cobb it might not be that exciting

Won't need 2 hours in the Cobb - everything's already cooked, it's just a case of browning it and getting everything melted through.

Still not sure it's likely to be much of a spectator sport though...

AllonFS · 24 Mar 2014, 14:28 (Ref:3383625)

Going way, way back to the original subject of tartiflette! I have had it a few times at the circuit, as others point out it is great once the chill sets in and makes a change to viande avec frites.
However I have found it varies hugely. Maybe because it is cooked in such a large comedy pan, but sometimes I have had a container of potatoes with a bit of bacon and onion, (bland) - other times it has been 90% cheese, (almost inedible in that quantity). But when you get a decent mix from near the top of the pan before it reduces to mush, then it can be very nice.

(As for the GM crepe stall, I may have been responsible for helping to empty that big bottle a few times! Also on the Club Arnage annual guide, that is the back of my sunburnt neck in the blue shirt eyeing up the stand!)

GT6 · 24 Mar 2014, 14:46 (Ref:3383630)

If they let you have the bottle you can flood the plate with GM and yes it is good

**Aysedasi** · 24 Mar 2014, 18:34 (Ref:3383706)

It's a 'must do'...... Great for waking you up mid-morning on Sunday......

vincegail · 20 May 2014, 19:34 (Ref:3408367)

As with the wednesday tartiflette plan, if my mate Matthew and I can eat along after peeling potatoes and chipping in for the cost of the food with a bit of our 'massive profit' gained with selling our Tertre Rouge ticket, we'd be more than happy to help out.

But as tartiflette is made with white wine, I'd prefer white wine to go along with it!

GT6 · 20 May 2014, 19:42 (Ref:3408373)

Quote:

Originally Posted by vincegail

As with the wednesday tartiflette plan, if my mate Matthew and I can eat along after peeling potatoes and chipping in for the cost of the food with a bit of our 'massive profit' gained with selling our Tertre Rouge ticket, we'd be more than happy to help out.

But as tartiflette is made with white wine, I'd prefer white wine to go along with it!

No problem we will have both, might have to limit portion size due to cobb not being massive but can do plenty of additional bits to go with it and perhaps try making some in a wok like the ones on the circuit, on the other hand it might be so horrible we can't eat it, but should have fun making it anyway

isynge · 20 May 2014, 22:11 (Ref:3408417)

Quote:

Originally Posted by GT6

No problem we will have both, might have to limit portion size due to cobb not being massive but can do plenty of additional bits to go with it and perhaps try making some in a wok like the ones on the circuit, on the other hand it might be so horrible we can't eat it, but should have fun making it anyway

If demand is high enough I reckon we can do multiple batches of it. Cobb's there to melt cheese through it and give it a bit of a browning, everything else can be prepped in advance and we can stage things through the final stage.

There are no problems that cannot be drafted around.

GT6 · 21 May 2014, 06:41 (Ref:3408494)

OK so we just need to ensure we have enough ingredients to make several batches

**batmobile** · 21 May 2014, 14:33 (Ref:3408691)

For the white wine think to the " Apremont" or " Roussette de Savoie"

vincegail · 16 Jun 2014, 09:40 (Ref:3422476)

Isynge and GT6's tartiflette tasted wonderful!!!!

GT6 · 16 Jun 2014, 09:51 (Ref:3422487)

Thank you Vince glad you liked it, but sorry that we were not able to let others sample it, however after the success we will be repeating the process next year

isynge · 16 Jun 2014, 12:22 (Ref:3422581)

Quote:

Originally Posted by vincegail

Isynge and GT6's tartiflette tasted wonderful!!!!

Cheers for the endorsement - praise indeed!

Clear proof that good ingredients, a bit of preparation, and taking time over things delivers a good result.

Might need a bigger bowl next year though...

"During" photo below, sadly hunger was too great for any photo documentation of finished product prior to it being dished up.

AllonFS · 17 Jun 2014, 13:22 (Ref:3423056)

I heard a rumour there was a stall somewhere in the fair by the Esses, but couldn't find one anywhere in the village or behind the tribunes. It seemed a paella stand was in the place where the tartiflette stall last was - sacre bleu!

Muppetdave901 · 17 Jun 2014, 13:32 (Ref:3423059)

Quote:

Originally Posted by AllonFS

I heard a rumour there was a stall somewhere in the fair by the Esses, but couldn't find one anywhere in the village or behind the tribunes. It seemed a paella stand was in the place where the tartiflette stall last was - sacre bleu!

I spotted that. Randomly; had a lovely paella at the CBW

isynge · 17 Jun 2014, 14:29 (Ref:3423080)

Can confirm there was an establishment selling tartiflette by the Esses - those seemed to be the last holdouts of the smaller independent food vendors - everywhere else being dominated by the ubiquitous "speed food" establishments.

Only discovered them on Sunday (for a very good albeit expensive hamburger frites), although to be fair we'd dined pretty well on the campsite anyway, so not sure we'd have used them all that much more.

vincegail · 21 Dec 2015, 12:03 (Ref:3599149)

Here's the link to the recipe and video I mentioned on the 'Who's Going' thread:
http://www.een.be/programmas/dagelij...en/tartiflette

isynge · 21 Dec 2015, 12:32 (Ref:3599156)

Excellent - thanks Vince - will give it a watch.

Last night's tartiflette (ICYMI image below) was mainly based on the traditional Guardian recipe cited much much earlier in this thread, but I used a chunk of pancetta that I sliced into matchsticks rather than the suggested lardons of bacon. This did mean I didn't need to use any oil in softening the onions as plenty was rendered out here. I also used Yukon Gold potatoes, which are maybe a little more floury than necessarily talked about in the recipe, but which worked well.

Simple green salad as accompaniment, and a fairly light white wine to wash it all down.