Friday, March 23, 2012

Terrine au Piment d’Espelette

Yet another (presumably) proper noun, and a word I’ve never seen before. I wonder if Espelette is another type of booze? What with it being the day after St.Patrick’s Day, I kind of hope it isn’t. I'm glad I have a variety of terrines to try, I didn't expect them to be as different as they are. 

Huh, I didn’t expect it to be so pinkish. I suspect that this either means it’s has salmon in it, or it’s spicy. As I have a somewhat masochistic relationship with spicy food and love salmon, I think I’m in for a win-win here.

It is spicy, but just the tiniest bit. It’s more of an aftertaste really.  It’s coarser than the other two terrines. The texture is more like sausage filling than the others, and it’s definitely heavier. The flavor is very subtle, there’s only a hint of liver, but it’s very nuanced. It’s got these little flecks of red, and orange in it. I guess that’s some kind of mild chili peppers. 

Overall quite good. I get the feeling that so far this would be the most popular terrine with Americans so far. Make it spicier, dunk it in cheese, have it with a beer, and you got yourself a hit. Let’s see, apparently, aside from ingredients in common with the other two it has: pepper (I guess what means hot pepper), and Espelette pepper…what the hell does that mean? To the internet! Ok, according to Wikipedia, Espelette peppers are a type of mild pepper grown in France. It has a heat rating of about 4,000 Scoville Heat Units (SHU). To put that in perspective, jalapenos rate from 2,500 to 5,000 SHU. I’m sorry for the brevity, but the sound of my room mate throwing up is very distracting. Enjoy another French  video. If the blog isn’t gay enough for you as is, this may do the trick. Stay queer!

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