Comments for We Are Never Full http://www.weareneverfull.com Musings on Starters, Mains, Desserts and Second-Helpings... Tue, 07 Feb 2012 16:34:32 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Relais Routiers: Oh, to Be a Trucker (in France) by Jonny & Amy http://www.weareneverfull.com/cafes-routiers-oh-to-be-a-trucker-in-france/comment-page-1/#comment-186795 Jonny & Amy Tue, 07 Feb 2012 16:34:32 +0000 http://www.weareneverfull.com/?p=1220#comment-186795 Maybe try the website? It would be in Euros, though. You could also check out the forum/website listed in the post and write down/print the ones you are interested in. Good luck! http://boutique.routiers.com/listing.asp?rubrique=Librairie Maybe try the website? It would be in Euros, though. You could also check out the forum/website listed in the post and write down/print the ones you are interested in. Good luck!

http://boutique.routiers.com/listing.asp?rubrique=Librairie

]]> Comment on A Cure for Liverishness: Spaghetti alla Chitarra con Salsa di Fegato di Rape by Jonny & Amy http://www.weareneverfull.com/a-cure-for-liverishness-spaghetti-alla-chitarra-con-salsa-di-fegato-di-rape/comment-page-1/#comment-186120 Jonny & Amy Mon, 06 Feb 2012 14:59:57 +0000 http://www.weareneverfull.com/?p=1678#comment-186120 @Lordwolve: no worries, all feedback, as the saying goes, is good feedback. However, we want to find out more about your experience. Was it the recipe that you found fault with or did you just not like the taste of the dish? Was it definitely monkfish liver you used, or was it another kind of liver? All liver is an acquired taste, but fish liver can be especially assertive. @Lordwolve: no worries, all feedback, as the saying goes, is good feedback. However, we want to find out more about your experience. Was it the recipe that you found fault with or did you just not like the taste of the dish? Was it definitely monkfish liver you used, or was it another kind of liver? All liver is an acquired taste, but fish liver can be especially assertive.

]]> Comment on A Cure for Liverishness: Spaghetti alla Chitarra con Salsa di Fegato di Rape by lordwolve http://www.weareneverfull.com/a-cure-for-liverishness-spaghetti-alla-chitarra-con-salsa-di-fegato-di-rape/comment-page-1/#comment-185820 lordwolve Mon, 06 Feb 2012 03:39:43 +0000 http://www.weareneverfull.com/?p=1678#comment-185820 Just made it, hate to say it but it was just awful. had a 8oz fresh liver and saw the recipe, but the taste was not good and had to throw it out. Just made it, hate to say it but it was just awful. had a 8oz fresh liver and saw the recipe, but the taste was not good and had to throw it out.

]]> Comment on Rabbit, Mushroom and Tarragon Stew: Tempting Fate? by Columbus Foodie » Blog Archive » Rabbit, Mushroom and Tarragon Stew http://www.weareneverfull.com/rabbit-mushroom-and-tarragon-stew-tempting-fate/comment-page-1/#comment-185812 Columbus Foodie » Blog Archive » Rabbit, Mushroom and Tarragon Stew Mon, 06 Feb 2012 03:15:10 +0000 http://www.weareneverfull.com/rabbit-mushroom-and-tarragon-stew-tempting-fate/#comment-185812 [...] Mushroom and Tarragon Stew recipe from the We Are Never Full [...] [...] Mushroom and Tarragon Stew recipe from the We Are Never Full [...]

]]> Comment on Pasta con le Sarde: Sicily on a plate by Jonny & Amy http://www.weareneverfull.com/pasta-con-le-sarde-sicily-on-a-plate/comment-page-1/#comment-185504 Jonny & Amy Sun, 05 Feb 2012 15:28:07 +0000 http://www.weareneverfull.com/?p=2096#comment-185504 @Jacqueline: thanks so much for visiting and your sharing your family story! @Jacqueline: thanks so much for visiting and your sharing your family story!

]]> Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Jonny & Amy http://www.weareneverfull.com/low-and-slow-even-more-succulent-pernil-but-only-if-you-have-the-time/comment-page-2/#comment-185492 Jonny & Amy Sun, 05 Feb 2012 14:42:15 +0000 http://www.weareneverfull.com/?p=98#comment-185492 @Juan Villar: so glad it worked out well for you! There's nothing better than hearing that. @Juan Villar: so glad it worked out well for you! There’s nothing better than hearing that.

]]> Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Juan Villar http://www.weareneverfull.com/low-and-slow-even-more-succulent-pernil-but-only-if-you-have-the-time/comment-page-2/#comment-184985 Juan Villar Sat, 04 Feb 2012 20:13:09 +0000 http://www.weareneverfull.com/?p=98#comment-184985 This works really well, low and slow be 'da way 2 go! Low and slow is a standard in great barbecue, it is no different for a great pernil. Patience is a virtue! This works really well, low and slow be ‘da way 2 go! Low and slow is a standard in great barbecue, it is no different for a great pernil. Patience is a virtue!

]]> Comment on Fabada Asturiana: the dish that changed history by Jonny & Amy http://www.weareneverfull.com/fabada-asturiana-the-dish-that-changed-history/comment-page-1/#comment-184116 Jonny & Amy Fri, 03 Feb 2012 22:09:41 +0000 http://www.weareneverfull.com/?p=2020#comment-184116 @Dina: you're totally right. It's one of those dishes that once you've tasted it, you wonder how you managed to live so long without it beforehand! @Dina: you’re totally right. It’s one of those dishes that once you’ve tasted it, you wonder how you managed to live so long without it beforehand!

]]> Comment on Fabada Asturiana: the dish that changed history by dina http://www.weareneverfull.com/fabada-asturiana-the-dish-that-changed-history/comment-page-1/#comment-183979 dina Fri, 03 Feb 2012 18:10:08 +0000 http://www.weareneverfull.com/?p=2020#comment-183979 Last week, in Alcoy we went into one of my favorite restaurants - Neuva Saltera and had what I believe to be a version of this amazing soup. Still salivating over the wonderousness of it all. Oh my! How is it that I have to live halfway around the world from this lovely little Spanish town and not have this meal at my fingertips on whim?!!! :sigh: Last week, in Alcoy we went into one of my favorite restaurants – Neuva Saltera and had what I believe to be a version of this amazing soup.
Still salivating over the wonderousness of it all.
Oh my!
How is it that I have to live halfway around the world from this lovely little Spanish town and not have this meal at my fingertips on whim?!!!
:sigh:

]]> Comment on Pollo en Sidra (Asturian-Style Chicken in Cider): Leaving a Drop in the Glass by Jonny & Amy http://www.weareneverfull.com/pollo-en-sidra-asturian-style-chicken-in-cider-leaving-a-drop-in-the-glass/comment-page-1/#comment-183700 Jonny & Amy Fri, 03 Feb 2012 12:32:01 +0000 http://www.weareneverfull.com/?p=2603#comment-183700 @Emiglia: Yes, very similar to Basque cider. In the Basque country though, it's more often drawn straight from the barrel in sidrerias. @Deb: you've read them all? That in itself must qualify you for some sort of prize. Thanks, as usual, for the kind words. If you happen to know any publishers, of course, we'd be interested! And, I'm a big fan of Paul Theroux and Jan Morris as well as Lawrence Durrell and Patrick Leigh Fermor (for whom Morris often writes introductions). I've not read any Pico Iyer, so thanks for that tip. I'll be definitely be checking out his work! @Cassandra: thanks for visiting, glad you liked it! @Emiglia: Yes, very similar to Basque cider. In the Basque country though, it’s more often drawn straight from the barrel in sidrerias.
@Deb: you’ve read them all? That in itself must qualify you for some sort of prize. Thanks, as usual, for the kind words. If you happen to know any publishers, of course, we’d be interested! And, I’m a big fan of Paul Theroux and Jan Morris as well as Lawrence Durrell and Patrick Leigh Fermor (for whom Morris often writes introductions). I’ve not read any Pico Iyer, so thanks for that tip. I’ll be definitely be checking out his work!
@Cassandra: thanks for visiting, glad you liked it!

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