On 16/07/2014 at 1:00 PM, Smithy said:I'm going back several posts now, but I want in particular to compliment you (and the photographic subject) on the geometry and composition of the photos of the candied fruit man. He made the nice display, but you captured it beautifully in two photos.
In the same series is a photo of a lovely woman who sells warm blood sausages. I take the 'warm blood' part literally, and that leads to the question of how recently and thoroughly they're cooked, and how they're held at the correct temperature, and whether I'm completely misunderstanding your description. More information, please!
First thank you for the undeserved compliment. The fruit man did all the work; I merely I pointed a camera and pressed a button. I couldn't decide which of the two I preferred, so I posted both. I love his expression.
The blood sausage lady:
Sorry, my initial description is a bit ambiguous. What I meant was that she sells blood sausage which she sells warm.
The sausages are made in the usual manner by mixing the fresh blood with the cereal and whatever seasoning she uses (she gets a bit coy when asked about that), then cased in natural pigs' intestines and poached until the blood firms up and is cooked. That she does elsewhere.
What you can't see in the photo is that her trolley is actually a gas powered cooker. The sausages are re-heated and kept warm by being held in a steamer above simmering water.
She only turns up in the winter, when she does good business around noon by selling to the office workers looking for a warming lunchtime snack.
I tend more often to take them home and fry them briefly for breakfast.
