And, never one to let an opportunity pass on dissing this product - it smells like shit and tastes what I imagine shit tastes like. Which is a pity as Cambrai is nice small town, well worth a visit for anyone visiting that part of northern France.
Do they have anything else to eat besides shit sausage? Not that I am likely to visit.
Good thing theyâve got crĂȘpes and butter.
I see your andouillete de Cambrai and raise you a fresh Durian.
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Pondering on your query and also quizzing DH we realized that (1) we genuinely like most foods said to have health benefits (and I agree that mental health benefits count) and eat them routinely, and (2) even if there is one or ingredient food we disliked, a substitute is usually found. E.g. If I disliked prunes I could have raisins or some other dried fruit instead.
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Andouillette is much worse.
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Nothing specific to the town that I know of. But the wider area of northern France is good for cheese. Mimolette and Maroilles are probably the best known.
Some are listed here. https://www.tasteatlas.com/local-food-in-cambrai
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Yeah, I was trying to think of something I eat âbecause I think I shouldâ and came up blank. I love all kinds of lettuces & salads, spinach, broccoli, sometimes even kale (see above hahaha), I like yogurt & berries for breakfast, love eggs, avocados, olive oil⊠many things that are believed to be beneficial to oneâs health, and thankfully also quite delicious to me . Iâd be hard-pressed to force down any food I donât like for any reason.
I do recall being fed a spoon of cod liver oil as a kid occasionally, and my mother used to whip up a concoction of OJ, a raw egg, and sugar. No idea what that was about, and now I canât really ask her anymore 
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In particular, the region has âficelle Picardeâ - a baked savoury crepe filled with ham and mushrooms, topped with a cheesy cream sauce. Usually a starter in Picardy restaurants.
One of my favourite restaurants in the area is the Basilique in the small town of Albert, in the Somme region, where they serve it as an entree or, with salad, as a plat. They used to do a great cheese course. Madame would wheel over the trolley, so you could pick your selection. Sheâd put the selection on a plate and then disappear off to the kitchen. It would reappear nicely presented, alongside a handful of salad leaves with a very mustardy dressing. And bread, of course. I can taste the ficelle and the cheese even now (but have no recollection of the the main course or dessert).
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There was a time I used to eat liver (calf, chicken, etc.) for the iron (as I am borderline anemic).
But now I actually crave a good liver and onions stir fry (mixed in with some cubes of pork blood), regardless of my Fe levels.
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My motherâs oncologist told her to eat liver before certain treatments, as he wanted her iron up.
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I love seared calfâs liver with fried onions and apples (Berlin-style). Just donât cook past MR or itâll turn into bitter shoe leather.
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Yeah, I prefer my shoe leather on the sweeter side, too.
Interesting. Seems like itâs a thing for a quick protein & âvitaminâ source.
But then sucrose was also super popular back then and well into the 80s in the form of all kinds of flavored Traubenzucker, available at your friendly drug dealer I mean pharmacy.
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Take note of the astounding amount of salt in even reduced sodium V-8.
I suspect it negates any benefit derived from the vegetable content.
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To be fair, sodium isnât necessarily a bad thing for everyone, even amounts higher than the RDA specs.
+1. I canât think of a thing I eat for any other reason than that I enjoy it. I sometimes change my cooking to include more fiber, but when I replace meat with beans for a meal, I still love the beans.
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I must know where this was~!
