Coagulated pig's blood: classic or dud?

Message Bookmarked

Bookmark Removed

I say delicious.

― delicate flower, Thursday, 4 March 2004 10:20 (twenty-one years ago)

none better, I'm going to overdose on Morcilla this weekend

― chris (chris), Thursday, 4 March 2004 10:21 (twenty-one years ago)

k-classic.

― Matt DC (Matt DC), Thursday, 4 March 2004 10:22 (twenty-one years ago)

Omnivorous taste adventurism rocks. Classic.

― the music mole (colin s barrow), Thursday, 4 March 2004 10:22 (twenty-one years ago)

I'm a big fan of boudin, particularly boudin antillais with apples. But it becomes slightly less classic when you know how they traditionally made it. They'd hang the pig up by the trotters then cut its throat in such a way that it wouldn't die immediately, because you need to drain the blood out of it while it's still alive. So it would spend 20 minutes dying, with a bucket underneath to catch the blood. A friend of mine who grew up on a farm in Normandy says he was traumatised by those long-drawn out death-squeals of pigs destined to become boudin!

― Jonathan Z. (Joanthan Z.), Thursday, 4 March 2004 10:30 (twenty-one years ago)

Classic.

― Sick Nouthall (Nick Southall), Thursday, 4 March 2004 10:31 (twenty-one years ago)

I thought the Boudin Antillais was the one with chilli, and the Boudin Normandie was the one with apples?

the one with onion is damn fine. Best black pudding I ever had though = I can't remember where it came from (V might) but it had been air dried or something and was rock hard and sliced really cleanly - with tiny flecks of fat and oatmeal - OMG it crisped up on the outside like a dream and went all gooey in the middle
aragaragagahharaagagaag (is that how you do the Homer drool?)

― chris (chris), Thursday, 4 March 2004 10:33 (twenty-one years ago)

Boudin Antillais is the white boudin, which I've had with compôte de pommes. Maybe you can have Boudin Norman with apples too.

― Jonathan Z. (Joanthan Z.), Thursday, 4 March 2004 10:35 (twenty-one years ago)

white? whenever I've had it it's been proper black, how odd.

― chris (chris), Thursday, 4 March 2004 10:43 (twenty-one years ago)

Unless I'm talking utter crap, of course... I'm off to check it on Google.

― Jonathan Z. (Joanthan Z.), Thursday, 4 March 2004 10:47 (twenty-one years ago)

Yes, I'm talking utter crap. Boudin blanc is something else.

― Jonathan Z. (Joanthan Z.), Thursday, 4 March 2004 10:49 (twenty-one years ago)

Classic. Mmm, I'm getting hungry.

― caitlin (caitlin), Thursday, 4 March 2004 10:49 (twenty-one years ago)

(xpost)
But also very nice.

http://chocolateandzucchini.com/archives/images/main/boudin_blanc.jpg

― Jonathan Z. (Joanthan Z.), Thursday, 4 March 2004 10:52 (twenty-one years ago)

yeah, we had some of that last week (with some black with onion too) the texture of the blanc is completely different to what I expected, I was thinking it would be the same as our white pudding but no, it's almost like a solidified mousse.

JZ, if you're in London get yourself to Brindisa and pick up some spanish black pudding - Morcilla, it's a taste sensation.

/food ponce

― chris (chris), Thursday, 4 March 2004 10:54 (twenty-one years ago)

OK, I'll look out for that.

― Jonathan Z. (Joanthan Z.), Thursday, 4 March 2004 10:57 (twenty-one years ago)

I used to quite like it.

― Eyeball Kicks (Eyeball Kicks), Thursday, 4 March 2004 12:29 (twenty-one years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.