Comments on: Hemophobia, Boudin Noir, Puy Lentils & Miniature Courgettes

By: Jonny & Amy

Jonny & Amy — Wed, 28 Dec 2011 15:06:47 +0000

@Jensenly: thanks for noticing the vampire comment. I enjoyed the challenge of weaving a joke into a post about congealed pig’s blood.
@Tampopo: merci pour votre visite, et vive tous les boudins noirs!

By: Tampopo

Tampopo — Wed, 28 Dec 2011 13:29:39 +0000

Vive le boudin à l’oignon

By: jensenly

jensenly — Fri, 13 May 2011 23:28:28 +0000

The full Irish breakfast, complete with black and white pudding, is one of my very favorite things about Ireland. And this is coming from someone who rarely eats breakfast at home. I find the flavor of blood sausage unique and unlike anything here in the States. My travel companions freak out at my eating something made with pig’s blood, but WTF? Millions of others eat it, too, so what’s not to like? Loved your vampire comment – so true!

By: neil Mineralife King

neil Mineralife King — Thu, 12 May 2011 04:19:08 +0000

While this particular cuisine is not for me, the name of your website drew me here. This is kind of how I feel often, never full,. I will be sure to return periodically.

By: Miriam/The Winter Guest

Miriam/The Winter Guest — Thu, 05 May 2011 14:21:27 +0000

Great combo of flavors… I loooove a good morcilla, especially when fried.

By: lisaiscooking

lisaiscooking — Thu, 05 May 2011 14:00:17 +0000

Seems like boudin noir should catch on around here as whole-animal eating gains popularity. I’m fascinated with the pickled baby pattypan squash. I want a jar of those!