Wednesday 16 January 2019

Boudin again.



I often find myself thinking that price equates with quality; well it doesn't. The Black Pudding that I wrote about recently (below) was about twice the price of the one above. The one below tempts you with the word 'meat' in its name Boudin viande, whereas the one above is simply known as Boudin Landais; suggesting that it comes from, or the recipe comes from, the Landes area of coastal S W France.

I didn't wish to give-up on Black Pudding eating after my recent experience, so yesterday I returned to the Deli counter and bought the above. Let me tell you that it was exactly what I was looking for; totally delicious, with a very slight flavour of Haggis' seasoning about it.

This will now be a regular addition to my weekly shopping list. Boudin viande (below) will NOT.


Just as a matter of interest, I cut a 4 inch length in two lengthways (as shown), peeled away its natural casing, and fried it with a few slices of Apple and an egg. Bloody marvelous. The best lunch I've had in months. When Boudin is good, it's very very good indeed.  I reckon even the squeamish would love this one.

N.B. Boudin contains no Brexit.



27 comments:

  1. It's very hard to imagine a taste of something I've never tasted, but it looks good.

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    1. When fried it becomes soft and unctuous. Totally delicious.

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  2. The most interesting black pudding I have had is Morcilla dulce. It's sweet and tastes of cinnamon and almonds. You can make it at home and I like to pop small cubes of hard fat into it.

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    1. PS. It won't be available post Brexit neither will continental breakfasts or quilts.

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    2. I'm not sure what's in this one; salt and pepper obviously, but there's probably something else that gives it that hint of Haggis.

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  3. That actually sounds quite tempting with fried apple and egg. Very rich though I imagine.

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    1. Some boudin makes you feel a bit squeamish as you eat it; this doesn't at all. It's supposed to be very good for you; yes, and probably very rich.

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  4. I could not be tempted by fried apple with my egg and black pudding.

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    1. Apple and Black Pudding are traditional bed-fellows. They go really well together. Maybe not with the egg though.

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  5. We have a large and overly messy pudding here, I think it will take a while to digest, rather like all bad puddings.

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  6. I like the look of this one, reminiscent of the old-fashioned butchers black pudding from my younger days, now sadly not available in UK, the modern equivalent seems dull and bland by comparison.

    I notice that after decades of obscurity, black pudding is now being triumphed as a super food.

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    1. I'm sure I used to buy BP with Pearl Barley in it; that was good.

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  7. Delicious ...... I didn’t think black pudding had any meat in it ..... just blood and fat and a few other non meat things !!!!! XXXX

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    1. There are so many different types, combinations, and seasonings. This one happens to be just about perfect.

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    2. Black pudding is pigs blood and fat and oats and spice. Definitely no meat. Poor mans food from up North. I used to eat it fried in Newcastle, quite nice, nothing to dislike about it. Have never had it since mind you and had never seen it until I went to live in Newcastle.

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  8. Reminds me of a discussion here a few weeks ago about how other countries waste good parts of the animal. Typical greek talk. They always think they are the only ones to be so clever. K was making brawn from a pigs head. I reminded them of blood pudding and they all poo pooed the idea saying it would be inedible. K has eaten it in NZ but cant remember. I'll have to try and get my hands on some. Athens must have such delicacies somewhere

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    1. Again, there are so many variations, that it's a lottery if you get a good one or not. Even now, I'm still amazed how good this one is.

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  9. We have a huge indoor market in downtown Toronto the (St. Lawrence Market) with many vendors selling all kinds of wonderful foods. One of my favourite stops is one particular sausage maker who makes a very good boudin and I occasionally treat myself (it is quite expensive compared to other items). I'm going to add a bit of apple to the frying pan the next time!

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    1. Apple and boudin go so well together. Let me know what you think.

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  10. Do you think that if enrobed in this product it may encourage our dog to take his pills? He is a serial spitter out.

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    1. canned corned beef slightly warm it and slip the tablet in and reshape it after feeding more squished up warm corned beef in your hand they will be so happy to be getting it and in rapid time they wont even chew they will just swallow. At least that is how mine does it. He usually likes around it.

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    2. Either that or get a Labrador; with them you simply throw the pill in the air, and shout 'CATCH'.

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  11. Margie's reply above Cro reminded me of the times I have wandered round that wonderfulmarket in Toronto - the first time I found fiddle shoots was there, many years ago.
    Re the Boudin - sorry I am stupid I know but am too squeamish to eat it.

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    1. I can understand that Weave, but strangely with this particular one the 'squeamishness' is absent.

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  12. Nice! Can I come for breakfast?

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