Partly for health, to avoid salt, fat, the high cholesterol of organ meats, and calories.
Partly because my wife is the Mrs. Uberbland of eating, for whom even tilapia has too much and too exotic a flavor.
My Franco-American parents regularly served together fried boudin noir, salt pork, and bacon with boiled potatoes and butter.
Sometimes fried liver and onions.
Sometimes Quebecois meat pie (my maternal grandmother's was the best) - the fat is not drained from the fried ground meats before the spiced filling is put into the pie.
Shepherd's pie.
You used to be able to find a lot of this stuff quite readily in supermarkets.
Today, not so much.
I asked the butchers at the Giant Eagle near the Village Square Mall about blood sausage and they don't carry it, or have any idea who does.
The younger ones didn't know there even was such a thing, and thought it sounded gross.
No comments:
Post a Comment