Is It Worth It To Become A Dentist

Black Pudding

The first time I ordered a boudin I was convinced I would come to the table a pudding, a chocolate dessert jelly, but in French we say Flan.E the boudin?!

The boudin noir is a sausage of pig's blood cooked with pork fat. The boudin blanc, only pork fat and spices without the blood.
Li is winking at the supermarket in packs as an aperitif, like mini wurstelini that all can not wait to have their teeth.

Now, having a boyfriend in love with the pig's blood, to lift the regret of not being able to eat more true Neapolitan pudding (chocolate + dark liquid blood, of course our friend), I bought the boudin (noir). Failing ide

of how to cook this salsicciona slimy purple, I thought to do it in a pan without added fat, prick the casing slightly. The result, alas, it was horrible to behold: the holes he left in the solidified fat crystallization lichenesche and burning relentlessly stuck to the bottom of pan. But I must say that even if the impression was (bonjour finesse) to eat an asshole, the taste was not so bad (of course I believe I have greatly undermined the liver with two bites of boudin ...).

The whitish instead I bought them in packs of cocktail, put on the microwave as per instructions, but they knew of vinegar and fat and therefore no vote for them. Here is a picture of

naotakem (Flickr), believe me it is much better that instead of my remembered this: http://www.flickr.com/photos/naotakem/3754016266/

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