|
3567. PelleNilsson - 1/25/2006 7:48:46 PM My wife likes blood pudding but I refuse it. She only gets to have it when I'm away. The reverse applies to Argentine corned beef which I sometimes revel in when she's away. 3568. Marc-Albert - 1/25/2006 10:25:54 PM I guess it's all a matter of being used to the thing from an early age. My mother would serve blood pudding ('boudin', as Mag calls it) fairly regularly, as well as beef kidney for instance. So I buy blood pudding from time to time and less frequently veal, beef or lamb kidney whole, that I clean up and cut with scissors. Some friends will almost have a cardiac arrest just looking at me manipulating the viscous thing.
OTOH, we never ate cervelles (brain) in my familly, so, to this day, I'm rather squeamish about it, very rarely ordering it in restaurant and never buying it to prepare myself. 3569. Marc-Albert - 1/26/2006 12:51:10 AM 
I thought you guys would love this one just before supper. Somewhere in France, country-style blood pudding and blood donor's clinic ads.
3570. arkymalarky - 1/26/2006 5:37:26 AM Boudin is blood pudding? That's a Cajun food that I had once a long time ago. It was awful, but it was spoiled. I don't know what it tastes like when it's not spoiled, but people say it's great. 3571. robertjayb - 1/26/2006 6:32:29 AM More about boudin from wikipedia:
Boudin (pronounced BOO-dan) describes a number of different types of sausage.
Boudin blanc is a type of Cajun sausage made from a pork rice dressing wrapped in pork skin. It is available by the link from butcher shops or stores. The sausage wrap can be chewed but the stuffing is usually squeezed out of one end. Cracklins (fried pig skins) and saltine crackers are a popular accessory.
The French version of boudin blanc is made with milk instead of rice, and is therefore generally more delicate than the Cajun variety.
Boudin noir is a dark-hued French Blood sausage.
Boudin rouge is a Louisiana sausage similar to the boudin blanc, but with pork blood added to it. It originated from the French boudin noir.
Boudin gave rise to Le Boudin, the the official march of the French Foreign Legion. "Blood sausage" is a colloquial reference to the gear (rolled up in a red blanket) that used to top the backpacks of Legionnaires. The song makes repeated reference to the fact that the Belgium don't get any "blood sausage", since the King of Belgium at the time forbade his subjects from joining the Legion.
jexster should comment... 3572. Macnas - 1/26/2006 11:53:55 AM Here blood pudding, or blood sausage if you like, is highly regarded. But I know that many furriners don't care for it at all.
I myself, cannot abide kidneys of any kind. As offal goes it's got a lot going for it, looks good, has great texture and whatnot. But I do not like the taste one little bit.
Brain was never on the menu as far as I'm aware, and these days with the threat of BSE, I think you'd want to have none of your own in order to eat them.
I seriously doubt you could even buy it here.
Liver, well, who doesn't like liver. Pan-fried, leave it a bit red, and it's just delicious.
Heart is alright, wouldn't be high on my list though.
Tripe looks vile and it's smell and texture on the tongue are even worse. And yes, it tastes awful, like a mixture of snot and earwax.
Oh, I nearly forgot tongue. It's actually nice, not great, but nice.
I don't think I've eaten any other organs, never had lights for instance, and never had sweetbreads either. 3573. Magoseph - 1/26/2006 12:32:45 PM Mac, did you ever have lamb's brains? 3574. alistairconnor - 1/26/2006 12:57:59 PM Since I started eating meat again, after a 20 year break, it's the offal I like best. Liver and kidneys mostly.
Eating with Spanish colleagues has its comical moments. I have no Spanish to speak of, and their English is good enough for technical stuff, but gastronomically challenged. The other day I ordered what I thought would be a steak, and I was alarmed because it covered the whole plate. It turned out to be a very thin slice of liver (presumably of a large ox, or possibly an elephant), fried, in sauce with onions. Delicious. 3575. Macnas - 1/26/2006 1:29:22 PM Mago,
No, I never did.
I'll tell you one thing I miss, mutton. Not to be had in butcher shops anymore, which is a damn shame. One of my favourite meats, mutton has a distinct flavour. It's a bit greasy I know, but roasted or as part of a stew it is outstanding. 3576. Macnas - 1/26/2006 1:30:52 PM Alistair,
That sounds very good. 3577. thoughtful - 1/26/2006 4:13:51 PM Your black boudin sounds just like our horka...a blood sausage with rice in it that you squeeze out of the casing.
Any of the organs that taste of blood turn my tummy like kidney and liver. The only organ I've eaten and enjoyed is tongue mainly because it is terribly lean. MIL made it with a raisin sauce that was delish. 3578. judithathome - 1/26/2006 9:52:18 PM Boudin blanc is a type of Cajun sausage made from a pork rice dressing wrapped in pork skin.
I love this stuff! 3579. PelleNilsson - 1/26/2006 10:48:38 PM Kidney doesn't taste of blood. It tastes of piss. But I like it. 3580. thoughtful - 1/26/2006 10:57:23 PM Pelle, that only leaves one open question, to which I really don't want an answer...
How do you know what piss tastes like? 3581. arkymalarky - 1/27/2006 12:36:57 AM Boudin blanc is a type of Cajun sausage made from a pork rice dressing wrapped in pork skin. It is available by the link from butcher shops or stores. The sausage wrap can be chewed but the stuffing is usually squeezed out of one end. Cracklins (fried pig skins) and saltine crackers are a popular accessory.
That's what I had. 3582. arkymalarky - 1/27/2006 12:41:08 AM I hate liver. I don't like chicken gizzards either. 3583. Marc-Albert - 1/27/2006 3:28:25 AM Then, you didn' have the real thing Arky. To me boudin, is boudin noir: blood saussage. Boudin blanc, at least the French version of boudin blanc, which is the only one I have tasted, is bland.
Vie le real thing!
 3584. alistairconnor - 1/27/2006 1:43:59 PM I have never had the courage to try tripe as such, but I have eaten andouillette (without realizing straight away that it is actually a tripe sausage):
The genuine tripe sausage of Troyes is made of a pure pork "mixture" including 60% chitterlings (large intestine) and 30% stomach and throat selected and cut lengthwise into strips (after cleaning and scraping), drawn with a string and stuffed into a pork intestine casing. After adding salt and pepper and seasoning with herbs and spices (secret mixture), the tripe sausage is "restuffed" (the casing is pushed inside) and cooked for five hours in a court-bouillon of vegetables in which it cools down to become impregnated with all their flavours. To produce 1 kg of tripe sausage, 3 kg of ingredients are needed. 3585. ronski - 1/27/2006 11:09:48 PM
Marc-Albert,
I love good French boudin blanc. We used to have it as a Christmas Eve meal some years; it was a custom in my late partner's French side of the family.
I also like good weisswurst. 3586. ronski - 1/27/2006 11:11:35 PM Pelle,
Some canned (tinned) Argentine corned beef contains heart meat. I prefer it without.
Chopped chicken liver and liverwurst are about the only organ meats I care for.
|
