Chelsea are going to eviscerate us and feast upon our steaming bowels.

[Sir C]

We're cooking 5A andouilllettes with roquefort sauce tonight, with gratin daupinoise after a dozen snails each as a starter.

But I am in the 4e of Paris sleeping on a mate's sofa atm. View of Ile St Louis from the window.

The manifestation was great on saturday, btw. The CRS kept firing tear gas at us, but we refused to respond with violence. It felt more like a Teknival/free festival/old Glastobury than a riot.

Well, other than the tear gas clusterbombs being launched at you every 5 mins.

So nice of 3 different Gilets Jaunes to pull out bottles of eye drops and administer them to me when they saw I was in trouble.

So Andouillettes and peaceful, festival style protest IN. The Ozil and Rambo wasting Dago OUT.

AW, Titi, PV4 and Bobby P all munched andouillettes. Dick Emery doesn't. I rest my case.

At least it's not the salade de gesiers.

The salade de gesiers can bite me.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

At least it's not the salade de gesiers.

The salade de gesiers can bite me.

Ooooh, speaking of the Sud-Ouest.

Our female Toulouse based DJ mate was up in Paris last summer, so we got and cooked 4 confits de canard.

She told us her 99 year old granny always makes sautéd spuds the next day in the confit fat. Did them in a wok as we had tons of fat left.

Best fried spuds I've ever eaten.

[Sir C]

Ooooh, speaking of the Sud-Ouest.

Our female Toulouse based DJ mate was up in Paris last summer, so we got and cooked 4 confits de canard.

She told us her 99 year old granny always makes sautéd spuds the next day in the confit fat. Did them in a wok as we had tons of fat left.

Best fried spuds I've ever eaten.

Oh yes. I always feel that a confit de canard should be accompanied by duck fat chips. The floppy, greasy kind of duck fat chips

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

Oh yes. I always feel that a confit de canard should be accompanied by duck fat chips. The floppy, greasy kind of duck fat chips

Yeah, but what I can't work out is how to do at the same time. The 99 year old granny is convinced you save the fat from the confit and then use later.

And ftr, I've often done duck or goose fat roast spuds, but I wanted my missus to try the duck fat sautés we'd done in Paris.

So when staying with said DJ down in Toulose for Fête de la Musique, I bought a jar of proper, S-Western duck fat.

Tried to make the spuds back home and while nice they were shîte compared to the confit left-over fat ones we made in Paris.

I'm not very good at biology or the mechanics of cooking, but using the confit stuff in the bottom of the oven dish is totlly different to using a jar of duck or goose fat.

Well, it was for us anyway.