I had black pudding in Ireland, and I cannot imagine any sausage tasting anything like that abomination.

I've liked most version of it that I can recall.

I even tried it at a couple of places where it was on the breakfast
buffet, along with white pudding.

If you're not certain as to whether you'll like
something, trying it on a buffet line is a good
start. You'll never get the best possible version,
but it'll give you an idea. In such a situation,
I'd look at if the black stuff had white stuff
mixed in, and if so, whether that was fat or starch.
As I've noted, I've had some big disappointments
with starchy or grain-filled sausages.

Is your objection the spicing, the fattiness,
the bloodiness, or the stickiness, or perhaps
some of each? Now that I think of it, there

I cannot say that any of those attributes applied to what I tried. I
can only say that I definitely did not like it.

Identifying the source of your likes and dislikes
can help hone future experiences. As with Swisher
and his sweet-spiced chorizo.

have been blood sausages that didn't really
appeal to me - the ones thickened with too
much starch or sometimes even whole grains.

I suspect that it was blood and oatmeal. OTOH, I can say that Helen

My estimation would be directly proportional to
the ratio of blood to adulterant.

liked it -- I guess it reminded her of early life in Ireland.

I think most of us have foods we like because of
early associations.

Title: Cassoulet
2 lb Oscar Mayer Ground Pork
-Sausage

If you're dying for cassoulet and in a hurry,

Actually, I don't know that I have ever had a cassoulet, nor do I know exactly what constitutes one. It just looked like a decent set of ingredients when I scanned the day's file.

That can be remedied. I thought I might have
participated in the making of one for an echo picnic,
but it might have been someone else's event.

Title: HUNGARIAN SZEGED GOULASH
2 ts Caraway seed

I was okay until this (well, maybe I'd have
ignored the "lean bacon" or the trimming of
the fat from the pork). I've had caraway-scented
goulash, and it didn't improve my estimation of
that weed.

2 c Apple juice or cider*

I find this seriously doubtful. Cider, that is
boozy apple liquid, might be helpful, but plain
old juice, the question is why?

Chopped fresh dill & parsley

Dill and caraway in the same recipe, wow.

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Title: Pate Maison (Chicken Liver)
Categories: french, offal, poultry, starters
Yield: 8 servings

225 g chicken liver
112 g butter
1 md onion; finely chopped
1 sm bouquet garni
1 garlic clove; finely chopped
1 seasoning
1 tb brandy
1 clarified butter; to cover

Chop the onion and garlic finely and soften in 1/4 of the butter until
just turning colour. Add the liver, herbs (bay, thyme parsley) and
seasoning and fry together over highish heat for about 3 minutes. The
livers should be well stiffened and slightly coloured, without
becoming leathery. Cool a little then chop very finely, or mince if
the quantity is large. (I do this in a blender - IMH). Pass through a
fine sieve (not if blended) and work in remaining butter, well
creamed (in blender, just add and whirl a bit). Add the brandy, check
the seasoning and then fill into a china pot. Smooth over the top and
cover with a layer of clarified butter.

Recipe "Cordon Bleu cookbook" Hume & Downes
Mmed IMH c/o Golam BBS Fido 2:320/116.14

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