tag:blogger.com,1999:blog-18071407.post4892887737690263343..comments2024-03-28T15:15:32.175+01:00Comments on Living the life in Saint-Aignan: Du boudin noir et des coings caramélisésKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-18071407.post-50073315953443320592016-11-19T13:22:48.994+01:002016-11-19T13:22:48.994+01:00You said the magic word--Perche!
Ken, I read yo...You said the magic word--Perche! <br /><br />Ken, I read you every day but I think I haven't commented in a while. Just thought I'd let you know we're both still reading and enjoying your blog.Carolynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38605528227475069772016-11-18T18:08:08.753+01:002016-11-18T18:08:08.753+01:00I "rescued" two more quinces this aftern...I "rescued" two more quinces this afternoon. They are perfect, and they were just lying there in the grass under the tree. I'm thinking of merguez or chorizette sausages with <i>coings confits au beurre et au miel</i> for lunch in a couple of days.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45232260825463315542016-11-18T14:20:46.793+01:002016-11-18T14:20:46.793+01:00Didn't you try the boudin noir when we all wen...Didn't you try the boudin noir when we all went to Mortagne-au-Perche five years ago? I know we bought and cooked some. It's a local speciality in the Perche.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1134398463377462202016-11-18T14:07:19.119+01:002016-11-18T14:07:19.119+01:00I've never tried boudin noir, but have had bla...I've never tried boudin noir, but have had black sausage in England a few times. Jimmy Dean sage sausage is my favorite and I have a recipe that I like using it for crepes. Sausage crepes and fried quince would be good I think.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1598804700814136452016-11-18T12:18:18.779+01:002016-11-18T12:18:18.779+01:00You say that, when the quince is cooked the juice ...You say that, when the quince is cooked the juice turns red. The same happens with the Granny Smith apples. The apple sauce I make with that kind of apple turns red when fully cooked. Probably the same chemicals.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52706137903641057232016-11-18T11:29:45.282+01:002016-11-18T11:29:45.282+01:00That's a good idea, but I'm afraid I won&#...That's a good idea, but I'm afraid I won't find <i>boudin noir</i> here n the States. The only British part of my breakfast is tea.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43301436213274143692016-11-18T11:22:54.486+01:002016-11-18T11:22:54.486+01:00You need to pretend you are British and have black...You need to pretend you are British and have black pudding as part of your breakfast.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-61326265007282282112016-11-18T10:57:09.276+01:002016-11-18T10:57:09.276+01:00I'm salivating all over my tablet! I love quin...I'm salivating all over my tablet! I love quince paste and jelly, and <i>boudin noir et blanc</i> of course.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-50240060628990041032016-11-18T10:51:08.751+01:002016-11-18T10:51:08.751+01:00It was our neighbor the mayor who first introduced...It was our neighbor the mayor who first introduced us to the caramelized quince as a side dish with meats. She kept it in the freezer. She gave us a couple of containers and we liked it.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53828963217732931752016-11-18T09:06:42.051+01:002016-11-18T09:06:42.051+01:00I still have a jar of your quince jelly, it's ...I still have a jar of your quince jelly, it's delicious, 2013 vintage I think. <br />Your quince side dish would be good with pheasant or quail I think. We use a recipe for that which uses apples but if I see some quince I'll try them instead.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-35037789617641511222016-11-18T08:58:17.891+01:002016-11-18T08:58:17.891+01:00We always enjoyed the quince jelly I made. Problem...We always enjoyed the quince jelly I made. Problem is, we just don't eat much jelly.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-2900739215077785362016-11-18T08:33:29.732+01:002016-11-18T08:33:29.732+01:00I have quince jam from 2 years ago. It is not popu...I have quince jam from 2 years ago. It is not popular. you've given me inspiration. I'll use it in a curry (sweet) and Google for some more ideas. Not a fan of quinces but yours look very appetisinglocal alienhttps://www.blogger.com/profile/14586011850451326646noreply@blogger.com