Thomas Luttikhold

I don't think working muscles directly result in a better flavour, but I do think that the texture of a product is directly linked to how people judge their meat (=flavour).

Sorry for the late respons, but she normally used unsweetened unwhipped cream as a dressing. The raisins and mandarins made it sweet enough. It had to be basic otherwise I didn't like it Now I'm older I guess you can make this really funky with some vinegar and some spicyness, but when I was 8 only the tast 'sweet' concerned me tho ;p

We call this a meatball peekaboo in Holland. Although we're not adding the blood sausage in it, but just the mince to make a meatball.

My mom always made coleslaw with raisins and mandarins. Nice and sweet delight for a summery day.