21
Sep 07

food science (zoology dept)

Pumpkin Publog1 comment • 467 views

secanimals i et bits of last night inc.

i. autruche
ii. ane
iii. sanglier
iv. cerf <— did not start this yet

in villefranche there was a “sept saucissons secs for €20″ deal — and in fact the nice man popped in an eighth — but while each has a little label of ingredients (except the eighth) they were all in lady-one-flavour style (viz the others, also unstarted so far were ail, cepes and poivre)

my conclusion — shared w.my co-taster — is that the french sausage-making process does NOT require meat of any given provenance, for it all to taste much the same: i liked donkey best and he preferred ostrich, but i’m not sure i could identify them blindfold

Comments

  1. 1

    actually the poivre is not only started but finished :(

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