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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. 3587. judithathome - 1/27/2006 11:15:07 PM also like good weisswurst
Keoni has this for breakfast with eggs because it is less fatty. I like it, too...very mild sausage. 3588. thoughtful - 1/28/2006 12:17:59 AM If you like sausage, trader joe's makes a chicken sausage that is very low in calories and fat and high in flavor, if you like sausage. I didn't appreciate it with the am pancakes, but I sliced some up for the home made pizza and it was pretty good. Just fair warning...some of their sausages are higher in calories than others. 3589. Marc-Albert - 1/28/2006 12:25:30 AM I remember with delectation the Spanish sausages, particularly the little black sausage that was a specialty of Barcelona and that you could buy outdoor, sizzling hot, on the Ramblas.
Alas, import of charcuterie is strictly prohibited in Canada and custom agents will seize any that you try to get through. So all the European saucisses and saucissons are made locally by big meat processors. Not the same thing.
Still, I regularly buy locally-made hot Sicilian or Calabrese sopressata, one of my favorites. 3590. Jenerator - 1/28/2006 3:17:19 AM All of this sausage/intestine talk has me grossed out! 3591. Marc-Albert - 1/28/2006 4:12:47 AM 
French cochonaille from Lyons, especially for Jen.
3592. wonkers2 - 1/28/2006 7:10:47 AM Those will make her mouth water, or something. 3593. judithathome - 1/28/2006 8:10:04 AM Heh. 3594. Jenerator - 1/28/2006 5:42:56 PM Looks like a bunch of decomposing weiners. 3595. Ronski - 2/5/2006 7:27:04 PM Desppite the month of warm weather, which is finally coming to an end, nothing is poking its head up here expect for a few sprouts of a large peony plant I put in in the fall, of all things.
This winter aconite was among several yesterday at my Mom's place in southern Westchester County, though:
 3596. alistairConnor - 2/5/2006 7:55:50 PM Ha! Message # 3591 : visibly this is Les Halles in Lyon. I bought my New Year's weekend provisions there. Spent a fortune. All worth it. 3597. PelleNilsson - 2/5/2006 8:36:18 PM Visibly how? 3598. judithathome - 2/5/2006 9:31:48 PM What it looks like, I would imagine.
Or not even imagine...been there and that IS what some parts look like. 3599. PelleNilsson - 2/5/2006 9:43:22 PM I have seen French markets, too. The question is how alistair knows it's in Lyon. Or how you know, for that matter. Why couldn't it be in some other French city, Marseille perhaps, or Bourdeaux? Which is the distinguishing feature? 3600. alistairConnor - 2/5/2006 11:25:58 PM Because M-A says it is in Lyon...
it's a big city, not a huge one. There may be other places that look like that, but it's certainly the leading candidate.
I'll surely go back there soon : not so much for the cochonnailles etc, which I have other sources for, but there's a fabulous Armenian deli/supermarket there. 3601. ronski - 2/13/2006 9:36:56 PM That winter aconite up above is now under two feet of snow. 3602. Macnas - 2/14/2006 11:43:04 AM Had some very pleasing news this morning when I got to my office.
Myself and a friend bought an old shotgun last year, and I spent some not inconsiderable time refurbishing the woodwork.
It's a very fine piece of english walnut, with lots of figure and colour. Trouble was, it was completly soaked in mineral oil and had at some early stage been atrociously treated to a brutal sanding and thick varnishing.
The stock was also scored and gouged in places, which is why we got it at a good price.
After many weeks of devarnishing, cleaning, and de-oiling, I was only then ready to start on getting the lumps and bumps out. After that came finishing, with lots of fine sanding and grain filling, then polishing to final oiling and finished stock.
My mate did the metalwork, and we then asked around our usual dealers as to how much it was now worth. Not good news, maybe 300 more than what we paid for it.
Then we contacted an english auction house who specialise in such things, sent them a run-down of the item with photograhs and such and via email this morning we got quoted a price that gives us over 1000 profit.
To say I was pleased with the result would be an understatement, but then the fun I had in doing the work would have made it worthwhile anyway.
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