Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

AndouilleNo.2 Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

4 lb Pork (2 lb fat, 2 lb lean)

1 x [usually Boston butt]

1 lb Inner lining of pork stomach

1 x Or largest intestine (chitte

2 ea Cloves of garlic

3 ea Bay leaves

2 ea Large onions

1 tb Salt (not iodized)

1 tb Pepper

1 t Cayenne pepper

1 t Chili pepper

1/2 ts Ground mace

1/2 ts Ground cloves

1/2 ts Ground allspice

1 tb Minced thyme

1 tb Minced marjoram

1 tb Minced parsley

(you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary

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<h1>AndouilleNo.2</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 lb Pork (2 lb fat, 2 lb lean) <P>1 x [usually Boston butt] <P>1 lb Inner lining of pork stomach <P>1 x Or largest intestine (chitte <P>2 ea Cloves of garlic <P>3 ea Bay leaves <P>2 ea Large onions <P>1 tb Salt (not iodized) <P>1 tb Pepper <P>1 t Cayenne pepper <P>1 t Chili pepper <P>1/2 ts Ground mace <P>1/2 ts Ground cloves <P>1/2 ts Ground allspice <P>1 tb Minced thyme <P>1 tb Minced marjoram <P>1 tb Minced parsley <P><P>(you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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