Gastronaut Blog / Stardate: January 22

We are continually searching for new foods to bring aboard the rocket in order to provide all of you with fun and delicious reasons to pay us a visit. Recent experiments with chicken wings yielded positive results and favorable comments from rocketeer tasters. The wings, of course, are of free-roaming chickens naturally raised and fed a vegetarian diet free of hormones and antibiotics. The preparation method is Nashville Style, read about it here. Photo evidence below.

We had wanted to serve the larger portions of chicken (thighs and legs) but holding fried chicken while maintaining it’s insanely satisfying crunch proved difficult. The wings can be cooked to order in about five minutes, a short time to wait for a fried chicken experience you are not likely to find in these parts. We are hoping to add these to the menu next week. Be warned that these are NOT for the faint of heart. In the words of our President . . . Yes, we cayenne!

 


Here’s something that caught our eye . . . Galette Saucisse, french sausages wrapped in buckwheat crepes. This is a specialty of Rennes, France, the capitol of the Brittany region. Let us know if we should conduct experiments and taste tests. Click on the pic for a video. It’s in French, but we believe that you possess the proper level of sophistication to get the idea. Thanks to Steve at Street Cuisine for the photo and the inspiration.

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4 Responses to Gastronaut Blog / Stardate: January 22

  1. Galette saucisse sounds like a great experiment to me! 🙂

  2. Galette saucisse photo is something I made last week for my blog post
    <a href="http://streetcuisine.blogspot.com/2011/01/galette-saucisse-hotdog-from-rennes.html&quot;
    It was delicious

  3. Jillian says:

    One of my favorite meals in Paris was a buckwheat crepe with egg, gruyere and ham. It was essentially an incredible croque madame in a crepe. In other words I am always around for a taste test of french sausage wrapped in buckwheat crepe!

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