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Category Archive for 'blood'

Barcelona’s La Boqueria is perhaps the most famous food market in the world, and the most famous of its bar/restaurants is undoubtedly Pinotxo (pee-not-cho), run by the equally famous Juanito Bayen. His immaculate sense of dress and reputation for treating his guests like family have made him and his 14-stool establishment legendary. Indeed, such is […]

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According to British and Irish tradition, black pudding has an esteemed place next to the bacon rashers, sausage links, fried eggs, mushrooms, fried tomato and fried slice in an old-fashioned greasy spoon breakfast, but its almost complete absence from the American breakfast table is confusing, especially given our known preference towards an injection of cholesterol […]

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Many of European countries have a one-pot dish into which odds and ends of the beast and various cheap vegetables are thrown, and cooked until all components sit fall-apart tender in a rich broth. Examples include Lancashire hot-pot in the UK, the famed French pot-au-feu, and the various cocidos of Spain.

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A few months ago I was contacted by a representative of a site called cajungrocer.com. He offered to send us some Cajun treats if we would do a bit of a write-up on their products. Well, what else could I say but “Hell YEAH!”. We had our choice to sample crayfish, turducken or boudin. It […]

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Warning: some readers may find the subject matter of this post disturbing.  An article in the latest issue of Gourmet magazine addressed the oft-ignored, but very real, dilemma of the carnivore that is the slaughter of animals for human consumption. We touched on this issue briefly a while back in a post on Provencal rabbit stew […]

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“The road of excess leads to the palace of wisdom.” – William Blake Have you ever thought, as you sit red-faced, breathing shallowly, “just… one… more… bite”? Have you ever then taken that extra bite and thought to yourself — in your blood-starved brain — “maybe, after all, I could manage another one”? And, finally, […]

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