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RE: A question to Our Colonial Cousins across the Pond.
Posted: Mon Sep 12, 2011 10:06 pm
by JWW
ORIGINAL: sterckxe
ORIGINAL: JW
Boudin blanc: A white sausage made of pork without the blood. In French/Belgian cuisine, the sausage is sauteed or grilled.
.. or simply boiled, then eaten cold (sliced) on a sandwich with some mustard. All boudin blancs you can buy in a supermarket are already pre-boiled so you can eat them straight away.
ORIGINAL: JW
Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine.
One of my favourite dishes : only let grill for a couple of minutes so the sausage is hot but not entirely cooked and dried out. Kind of like eating your steak rare. Sublime, tastes nothing like blood, but many people cringe about basically eating heated pig's blood so it's not that popular.
Just wondering if anyone in here is familiar with "Green sausages" - boudin vert - it's the white variant with added green vegetables like cabbage and spinach processed into it. A complete meal in one sausage
Greetz,
Eddy Sterckx
Many people think that all Cajun boudin is what I now know is called boudin noire, or what we would call a "blood sausage." However, as noted in the excerpt I posted, the most common Cajun boudin is a boudin blanc with a rice-based filler, though there are different varieties of boudin found in Louisiana, also as noted in what I posted. I like boudin, but I much prefer a good seafood gumbo or shrimp or crawfish boil.
RE: A question to Our Colonial Cousins across the Pond.
Posted: Mon Sep 12, 2011 11:34 pm
by WYBaugh
Sweet tea...nectar of the gods.
And Key Lime pie.
RE: A question to Our Colonial Cousins across the Pond.
Posted: Mon Sep 12, 2011 11:37 pm
by ilovestrategy
ORIGINAL: WBaugh
Sweet tea...nectar of the gods.
.
[&o][&o][&o][&o]
I just finished some!
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 1:02 am
by Jeffrey H.
Carne Asada Fries. a.k.a "Irish Nachos". Goooood ...
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 4:52 am
by ilovestrategy
ORIGINAL: Jeffrey H.
Carne Asada Fries. a.k.a "Irish Nachos". Goooood ...
I get mine at Cotixans in Mira Mesa!
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 10:09 am
by Gilmer
Buffalo Wings.
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 12:37 pm
by redcoat
Interesting thread. Many of the foods/dishes are new to me. If the thread were a menu I think I’d play safe and opt for the chicken and dumplings – since I was raised on a traditional British staple of beef stew and dumplings. Of course, I would need my own pitcher of Sweet Tea to go with it.
The closest thing we have to ‘boudin vert’ in Britain are pork and leak or pork and apple sausages. Pork and apple sausages are especially good when they are braised in cider and served with parsnip mash.
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 1:34 pm
by andym
Dont forget our Black pudding and White or Boars Pudding.You cant beat a good Snorker or sausage esp with Mashed potato and minted mushy peas and onion gravy.Not tried Parsnip mash but have a great love for mashed swede with a big dollop of butter.Going back to sausages,if you like me are an afficianado i found a website that rates sausages,our local butchers in Kings Lynn has the lowest shrinkage rate in the country!
http://bangersandsausages.blogspot.com/ ... usage.html
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 6:41 pm
by SeaMonkey
Well not exactly a "Colonial Cousin" but here in Texas, ie ..."The Republic" of.... we have some cuisine that has a bit of our southern neighbors' influence called "TexMex". Things like enchiladas, tacos, nachos, guacamole, margaritas, rice and beans, the charo and refried type. Fajitas, brisquet, deer sausage, various types of taquitos, pollo, gorditas, etc...etc. round out some of the meaty flavorings all with a distinct types of flavorings and herbs, like cilantro. I won't mention the excellent salsas and tortillas of all varieties and desserts, like tres leche' cake, key lime pie, the kind with sweetened condensed milk, flan, homemade icecreams, it goes on.
Shall I proceed to the seafood?
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 6:46 pm
by ilovestrategy
TexMex is awesome! Can't beat the Texas style bowl of chili. No competition.
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 7:07 pm
by SeaMonkey
Crap ILS, I forgot to mention the chili, now you've really made me hungry. I'm going to pull out the powder, onions, jalapenos, cumin, cayan pepper, a pound of deer meat.........gather up some herbs from the garden, get the black iron skillet heated and ready for some honey cornbread baking, and conjure up a nice pot of Texas chili with beans.
When's the last time you had a thick steaming bowl of Texas Chili? Well .........that's too long![;)]
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 8:31 pm
by Phatguy
ORIGINAL: SeaMonkey
Crap ILS, I forgot to mention the chili, now you've really made me hungry. I'm going to pull out the powder, onions, jalapenos, cumin, cayan pepper, a pound of deer meat.........gather up some herbs from the garden, get the black iron skillet heated and ready for some honey cornbread baking, and conjure up a nice pot of Texas chili with beans.
When's the last time you had a thick steaming bowl of Texas Chili? Well .........that's too long![;)]
Last time I was in Abilene......Wasnt bad but I prefer me a big 'ole pound of steak, potaters and cornbread for breakfast anyday.......mmmmmmmmmm
RE: A question to Our Colonial Cousins across the Pond.
Posted: Tue Sep 13, 2011 9:02 pm
by redcoat
ORIGINAL: andym
Not tried Parsnip mash but have a great love for mashed swede with a big dollop of butter.
You may like parsnip mash. My personal preference is for one part parsnip per two parts potato - with butter. Use smaller parsnips for a sweeter taste. It’s very tasty with honey and mustard sausages.
RE: A question to Our Colonial Cousins across the Pond.
Posted: Wed Sep 14, 2011 7:16 am
by roeddog
Sorry uncc, I didn't know North Carolina had mustard based sauce i thought it was native to SC only. I stand corrected.
RE: A question to Our Colonial Cousins across the Pond.
Posted: Wed Sep 14, 2011 12:15 pm
by D.Ilse
sweet potato pie [&o]
RE: A question to Our Colonial Cousins across the Pond.
Posted: Wed Sep 14, 2011 1:33 pm
by andym
ORIGINAL: D.Ilse
sweet potato pie [&o]
I am sorry,but sweet potato is wrong on so many levels.I think possibly the best meal in the entire universe is a full English Breakfast with a big mug of strong tea!
RE: A question to Our Colonial Cousins across the Pond.
Posted: Wed Sep 14, 2011 1:37 pm
by Phatguy
ORIGINAL: andym
ORIGINAL: D.Ilse
sweet potato pie [&o]
I am sorry,but sweet potato is wrong on so many levels.I think possibly the best meal in the entire universe is a full English Breakfast with a big mug of strong tea!
Nope.....Steak, well done with steak sauce.....with potatoes, either fried or mashed(with gravy then) and some cornbread with butter....Washed down with a big mug of strong tea, without milk...... Now thats a manly breakfast to get you up and going in the day....
RE: A question to Our Colonial Cousins across the Pond.
Posted: Wed Sep 14, 2011 3:07 pm
by mdiehl
Breakfast: bacon, eggs, grits, baked beans, and coffee blacker than than a politician's soul and thicker than the Colorado River.
RE: A question to Our Colonial Cousins across the Pond.
Posted: Wed Sep 14, 2011 4:37 pm
by HansBolter
ORIGINAL: WBaugh
Sweet tea...nectar of the gods.
And Key Lime pie.
Hey now! Key Lime pie is a Flahda specialty....after all we have the Keys.
and btw in answer to the gent above who asked what grits are.....hominy :
http://en.wikipedia.org/wiki/Grits
RE: A question to Our Colonial Cousins across the Pond.
Posted: Wed Sep 14, 2011 4:55 pm
by ilovestrategy
ORIGINAL: D.Ilse
sweet potato pie [&o]
I cannot believe I forgot about the number one Southern dessert. All hail Sweet Potato Pie! [&o][&o][&o][&o]