In more cultural exchange news, serving blood-sausage to Remilia and Flandre in Spanish is "morcilla a murciélagos", which has a nice ring to it. My headcanon is now that Sakuya knows how to prepare blood dishes from all the world.
In more cultural exchange news, serving blood-sausage to Remilia and Flandre in Spanish is "morcilla a murciélagos", which has a nice ring to it. My headcanon is now that Sakuya knows how to prepare blood dishes from all the world.
If she could not do that much for her mistresses, what kind of maid would she be?
Nice! He was asking the 'board for some ideas to fulfill Darkagma's request. Apparently he took one of my suggestions. (Un???)Fortunately it was one of the ones I suggested seriously.
In another language, a blood-sausage would be called a "saucisse de sang" or "saucisse au sang". Try to say it quickly. Sossissossan.
What she's preparing isn't blood sausage, but more like a sort of pancake, made from blood (see the wiki link). We do make and eat blood sausage in Denmark as well. Traditionally, it was eaten around Christmas or in winter, after the household pig was butchered. In those days, nothing of value was thrown away (only the scream of the dying pig got away unused!), so they used the blood, mixed with barley grain, flour and various other things, to make sausage. Often, there were not enough intestines to use as sausage casings (that's what Google translate tells me it's called in english..), so jars were used instead, and it was literally called jar sausages.
Blood sausage fried on a pan and eaten warm, with sugar, is delicious!
Nice! He was asking the 'board for some ideas to fulfill Darkagma's request. Apparently he took one of my suggestions. (Un???)Fortunately it was one of the ones I suggested seriously.
Thanks a bunch to the Finnish mob!
Astrojensen said:
[...]
Blood sausage fried on a pan and eaten warm, with sugar, is delicious!
Waitwaitwait, you eat that sweet? And I was here thinking that blood sausages were weird enough (tasted one in Slovenia recently... Feels like polenta, but has no "iron" taste though).
We sure do! Syrup or marmalade is also popular with hot blood sausages here.
I'm not sure how popular blood sausage is with the young folks today, though. It's an old tradition, so it might be on the retreat. I'm not super old, being 37, but it still seems to be enough to make a HUGE difference in a lot of things, when I'm comparing myself to those 10 to 15 years younger than me.
We sure do! Syrup or marmalade is also popular with hot blood sausages here.
I'm not sure how popular blood sausage is with the young folks today, though. It's an old tradition, so it might be on the retreat. I'm not super old, being 37, but it still seems to be enough to make a HUGE difference in a lot of things, when I'm comparing myself to those 10 to 15 years younger than me.
Now I suddenly feel super old, lol.
As someone who is 10 years younger than you, I can say that I enjoyed blood sausage when I first tried it (though what I tried was an Irish black pudding, so I'm not sure how comparable it would be to what you are used to) and would gladly try more in the future, so long as I wasn't eating it plain, because that metallic taste does make it hard to eat more than a bit of it like that.
Maybe me, maybe "local" recipe of blood-sausage, but in Ukraine I didn't tasted any metallic flavor - bloody, fat, but never metallic either raw or fried.
Language, literature, traditional cuisine, Internet culture, you name it. I've learned more about Finland through this Touhou comic than any other source.
Maybe me, maybe "local" recipe of blood-sausage, but in Ukraine I didn't tasted any metallic flavor - bloody, fat, but never metallic either raw or fried.
I don't really think that any blood dishes taste metallic. People usually refer it to tasting like iron which by which they mean the taste of blood. Not metallic though.
I don't really think that any blood dishes taste metallic. People usually refer it to tasting like iron which by which they mean the taste of blood. Not metallic though.
I don't really think that any blood dishes taste metallic. People usually refer it to tasting like iron which by which they mean the taste of blood. Not metallic though.
That almost sounds like a contradiction to me, but I might be mistaken as I don't think I've tasted many iron-heavy foods (or pure iron) before. Does tasting like iron really differ that much from other metallic tastes?
That almost sounds like a contradiction to me, but I might be mistaken as I don't think I've tasted many iron-heavy foods (or pure iron) before. Does tasting like iron really differ that much from other metallic tastes?
Yes actually, for instance lead is sweet. Copper is simpler to iron, however it is more of a sour taste.
Yes actually, for instance lead is sweet. Copper is simpler to iron, however it is more of a sour taste.
That first part puts the whole "children eating flecks of lead paint" into a new, though probably wildly wrong, perspective. Thanks for the information.
I used to love Finnish blood pancakes served with cowberry jam—my parents have a very good recipe. The convenience food version does not taste half as good, and nowadays it is hard to get cartoned blood from grocery stores. Apparently EU regulations concerning food-blood are so strict that keeping it in stock has become unprofitable for most stores.
PS. The candles on the dining room wall give a nice touch.
Sakuyaaa! What's for dinner today?Actually, these have real blood in them.Blood pancakes See Blodplättar.Eeh...you don't have to give cool names to everyday foods.
