Driving in the Alps

Aaah the old Le Trip trick, I fell for that one too, it was in the log cabin routier on the way up to the Frejus Tunnel, I always like to try local foods (I’m especially fond of local American delicacies or burgers as they’re more commonly known :blush: ) so I went for le menu de jour, bad move on my part :cry:

Nothing to do with the Alps and a few miles from them, was in a cafe in Gottingen W.Germany one time, could’nt read the menu but knew i had ordered fish, that was not the problem, thing is there was just so much of it and all kinds cooked together like a stew, complete with heads, eyes and everything else.had enough omega 3 to last a lifetime! Now trying to get used to balonie but gave up and feed it to the dog!!

STEVE OWEN:
Nothing to do with the Alps and a few miles from them, was in a cafe in Gottingen W.Germany one time, could’nt read the menu but knew i had ordered fish, that was not the problem, thing is there was just so much of it and all kinds cooked together like a stew, complete with heads, eyes and everything else.had enough omega 3 to last a lifetime! Now trying to get used to balonie but gave up and feed it to the dog!!

I had a similar fish stew in Catolica, which is near Rimini, one weekend, I was with Crack on to Macon and we were midway through a marathon bar crawl up the Adriatic Coast (we did every bar along a 12km stretch of beach :sunglasses: ) the GP came on the telly so we parked ourselves at a bar and ordered dinner, mine came out as a bowl full of eyes :open_mouth: it was tasty though so I wolfed the lot down except for one creature that had its eyes on stalks, couldn’t quite manage that one so I called him Brian and let him RIP in the bowl :laughing:

cassoulet another one. Plat de jour in a Routiers , a UK drivers wife was convinced it was bulls ■■■■■. Made with pork btw.

harry:
cassoulet another one. Plat de jour in a Routiers , a UK drivers wife was convinced it was bulls ■■■■■. Made with pork btw.

Bull’s ■■■■■ is what some people call the Boudin Noir, but it’s really just a black pudding with a bit of meat in it, I was told that story myself when I saw it on the menu, but as I was half way through it when I was told, it was too late by then, I found out it was a wind up during the after supper drinking session :open_mouth:

The ■■■■■ of a Bull is about 2’ long (I googled it, honest :blush: ) that’d be a bit too much meat for the FF59 Repas du Jour :laughing:

Now this is more like what I hope to read on here!

44 Tonne Ton:
Now this is more like what I hope to read on here!

I agree mate, makes for more interesting reading. :slight_smile:

44 Tonne Ton:
Now this is more like what I hope to read on here!

Another ■■■■ and bull story!

I think my first trip into Austria to tip was a bit of a nightmare, I had transitted empty a few times and seen the queues on the borders and the confusion that only the Turks and Austrians could cause, so being young, naive and slightly adventurous I took another route.

It was around Garmisch P and a very small border which I arrived at about midnight :blush: It was closed with a barrier but a young soldier/customs man was there who spoke English, he said to come back at 8am

When I woke up the barrier was open and another customs man just waved me through. I drove on and tipped the load, no customs, no papers just a clean CMR. The ■■■■ only hit the fan about a couple of weeks later but I had already cashed my cheque.

I have used Google maps to find it and the only possibility looks like this one.

goo.gl/maps/a6UK

That border now looks like it could cope with trucks and heavy traffic quite well, but when I went it was almost a railwaymans hut. It may have been another border in the vicinity.

Sorry Mr Austrian :blush:

Its got a wierd smell of urine & done up with string; the cas thing.

The tripe,or cow`s inners,is the dish favoured in the north of Portugal,the history there is the north and south do not really get on,to this day,there is a strong rivalry between Lisbon and Porto residents,they can be quite snobby with their remarks towards each other.
A few hundred years ago,when they were off conquering the world,on the spice trails of India and the African coasts,the LIsbon ships took all the best food and meat,leaving the northerners to starve with rotten fruit,and spoils of left overs,recipes today,are made that way,like their soupa de verde,green soup,or cabbage soup,and numerous stews and hot pots of meat or fish.
The tripe dish is really good and is edible,the Portuguese have a thousand ways to make a dried cod dish called bacalou,it takes days to soak it in a strong salt water or brine,then add roast potatoes and fried onions.

un KIR sil vous plait,se sa un bon apperterif ou 6 of um.

pour le repas
horses douffers. pied du porc avec sauce vinegrette.

les entree. cuise du grenoullie avec burre al ail.

frommage. frommage blanc avec ail nature.

desert. creme caramel.

obligatoire cafe calva

a french driver told me years ago for every cafe calva you can do 100 kms,i had 6 one evening and got about 40 miles and had to park up.

vastly exp:
un KIR sil vous plait,se sa un bon apperterif ou 6 of um.

pour le repas
horses douffers. pied du porc avec sauce vinegrette.

les entree. cuise du grenoullie avec burre al ail.

frommage. frommage blanc avec ail nature.

desert. creme caramel.

obligatoire cafe calva

a french driver told me years ago for every cafe calva you can do 100 kms,i had 6 one evening and got about 40 miles and had to park up.

You did well getting that far!

:open_mouth:

Vastly, do you remember the drivers that used to see the naked man at midnight jump out at 'em on the last knockings of the Calais home straight? How many cafe calvas had they had? :laughing:

harry:
Vastly, do you remember the drivers that used to see the naked man at midnight jump out at 'em on the last knockings of the Calais home straight? How many cafe calvas had they had? :laughing:

yes i do harry,the last time i saw him (or his RS that is)the motorway was brand new from calais to st omer it had only been open nearly a week,there he was just after 10 oclock sunday night stood on the center crash barrier with his back to us bent down at that,not a pretty sight,quite a few of us had a laugh at peronne services and monique wondered what we were all laughing at.

LOL ! Good old days - Monique et al . I was always friendly but never had the pleasure. She cornered the Peronne after dark market.

Where is the pig trotters,or in Spanish,they call them mano de cerdos,or hands of the pig.

toby1234abc:
Where is the pig trotters,or in Spanish,they call them mano de cerdos,or hands of the pig.

pied du porc (pigs trotters) the old lass at le joncet on the N6 just north of tournus did them quite often.

one of the most strange things i had to eat was deep fried sheep’s ear’s in batter,that was in spain,they still had hair’s in them and the wax’y stuff,i dowsed them in tobasco and tried to swill them down with beer,only got 1 &1/2 eaten had to leave the last 1/2 of the two.

done a lot a subby work for leitners at graz … good job no hassle and no probs … used to load out of grubby vice’s quite often , border at suben was a joke sometimes though.