« Agnès and René Mosse (Anjou) | Main | Chateau du Perron (Loire) »

May 17, 2007

Comments

Alder Yarrow

Yum!

Joe

I grew up eating blood sausage, but my parents never told me what it was. The Polish word, Kashanka, never sounded disgusting. I only found out what blood sausage was when I was in my teens - too many years of enjoying it to be disgusted! Thank you for the pairing tip - not your everyday meal here in Montreal.

jacqui muir

Have just finished writing my own blog "thecelticcook" where I have talked, briefly, on black pudding and found it interesting to read of your suggestion of wines. Black Pudding is hard to come by here in the Mid West, but not impossible. I have a bottle of a Pic Sait Loup which I may now try with it.
Have just found your blog and I am really enjoying it. Thanks.

Ivaylo

Kashanka comes from the slavic 'kasha' which means gruel/mess/mash xD

Michael

I grew up eating "black pudding" in Guyana. There were two kinds of fillings: mashed potato and rice - both delicious. However, in trying to find it in the US, France, or Spain (morcilla), I'd never encountered that special flavor I recalled; that is, until I visited a shop on Rue Dauphine on the Left Bank in Paris and tried their "boudin noir antillaise". The "antillaise" made all the difference. I'm wondering if there is a source from which I can order this product, possibly in the U.S. Or, does someone know the name and address/contact of the place on Rue Dauphine. Thanks.

Bertrand

That could be the Charcuterie Coesnon, see this link (you can see the Boudin Noir on the video) :
http://www.traiteurs-charcutiers-paris.com/videob_new.php?id=125&video=MARCHAUDON

Erik De keersmaecker

Fond memories of my granddad's farm in Oppuurs in Belgium where "beuling", the dialect-dutch for boudin noir was made, with blood straight from the pig (this was in the 60ies). We kiddies had to keep stirring the warm fresh blood to keep it from coagulating (if this is the right term?) until the rest was ready. Granddad organised the slaughter, grandmom the making of the beuling. I still love a well made beuling-boudin noir-black pudding. I like it most with a gamay.

Joe

Hello my name is joe I have come across a old cast iron double lid cauldron
I'm looking for more information about it , it looks like the old one in the picture .
Does anyone know what year they were made in
Or price ?
Many thanks
Joe

Bert

I think they were made 50 years ago and you can probably find second-hand ones, just google : chaudron en fonte, possibly adding "Rosières", which is one of the makers at that time.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)

My Photo

All Content Is Copyrighted

WT Sponsor

1bert_insta2
Wineterroirs on Instagram

Stories

Older Stories

Contact


Online Payment (fotservis @mail.ru)

bert [at] wineterroirs [dot] com

Typepad Powered Website