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Tag Archive 'blood sausage'

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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A lot of people love Jamie Oliver for his informal, cheekie-chappie attitude and antics, which they welcome as a nice break from the seemingly unapproachable TV chefs of the past. Personally, I find his mockney styles and instant familiarity grating, and have let this issue influence my opinion of his cooking. However, I’m big enough […]

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It was as if it was divine intervention. We finally found morcilla (see picture of sausages below – it’s the black one) in a specialty store up the block but we weren’t prepared to make a fabada or cocido – two other Spanish dishes which call for morcilla. I picked up one of my favorite […]

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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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