Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

The company has sent me a second email with a correction re the 'rice pudding'

 

Quote

there really should be only two references to blood sausage: the "morcela" (more blood) and the "moira" (more wine). As I was taught to make this, we don't even add the rice one but, being a national dish, you can imagine how many variations there are. My personal advice is that you focus on those two I mentioned above and, should you want to try the rice one, then go ahead and add that third type. It will be a bloodbath!

 

liuzhou

liuzhou

The company has sent me a second email with a correction re the 'rice pudding'

 

Quote

there really should be only two references to blood sausage: the "morcela" (more blood) and the "moira" (more wine). As I was taught to make this, we don't even add the rice one but, being a national dish, you can imagine how many variations there are. My personal advice is that you focus on those two I mentioned above and, should you want to try the rice one, then go ahead and add that third type. It will be a bloodbath!

 

×
×
  • Create New...