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Food & Cycling

All things Food & Cycling from The World Wide Web

My Perfect French Pudding Last Night

Nothing better than coming on holiday and trying a few of my favorite recipes. They don't get any more local than this sweet chestnut and icecream pudding.

Amplify’d from www.thehungrycyclist.com

Eating The Tour De France Stage 19: Bourgain Jallieu - Aubenas. Marron Glace Sundae

This years tour is now winding  up and leaving the high Alps it looks like a Spaniard will take the crown leaving Lance Armstrong to mull over his decision to ride again.  The have got most of the climbing out of the way and todays stage sees them cycling into one of Frances most rural and pretty areas, L' Ardeche.  

To the west of the Rhone Valley the Ardeche is a small mountainous region famed for its fertile, soil, hippies, fruit and Marron (or chestnuts to me and you). But im not talking about the bitter conckers we get back here in the UK, no in The Ardeche it is all about sweet chestnuts, that thrive in the climate and taste sensational.

Marron
See more at www.thehungrycyclist.com
 

My AAAAA Lunch yesterday

pig bum sausage anyone?

Amplify’d from www.thehungrycyclist.com

Eating The Tour De France Stage 10: Limoges - Issouden. Jargeau

Well rested after a day off in Limoges the riders now take to the flat run across France. Today is Bastille day, a French national holiday and the streets as well as the local restaurants will no doubt be stuffed. And during stage ten of le tour, the legions of fans and journalist will no doubt be stuffing themselves on 
The meaty  origins of  the andouille go back to when Asterix and Obelix were smashing Romans in ancient Gauls and this plump chitterling sausage made with equal portions of tripe and minced pork all encased in pork gut, is a meat lovers paradise, but not for the faint hearted.  Its name is derived from a Gallo-Roman adjective "dodium", meaning inflated or rounded and it is gurranteed to leave you the same way. By all cacounts the butchers of Jargeau have been making this offal filled sausage for over 800 years, and the town Read more at www.thehungrycyclist.com
 

Food & Cycling Article

Amplify’d from www.cyclingweekly.co.uk

FOOD FOR CYCLISTS

When training, it’s important to eat well to keep unwanted pounds at bay. Most people that are trying to lose weight or eat ‘healthily’ believe that reduced-fat or low-fat foods are better for you, lower in calories and that they can therefore eat as much as they want of these foods – but this is not necessarily true. You need to treat certain labels, such as 'low-fat', with care.
Who loves ya baby
When marketing a product as 'reduced fat', the amount of fat must be at least 25 per cent lower than the standard product. However, these types of foods tend to be high in fat and energy in the first place, so the 'reduced fat' version can still have quite high amounts of both.
Read more at www.cyclingweekly.co.uk
 

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